2 cups basmati rice – cooked
 
1 chicken –  cut
2 tsp ginger garlic
1 tsp chilli garlic paste
3 tsp chilli powder
2 tsp crushed red chillies
1 ½ tsp crushed jeeru
3 tsp salt
½ cup lemon juice
¾ cup red onions – chopped
1 cup yoghurt
4 medium tomatoes – chopped
1 tsp saffron threads mixed in¼ cup boiling water
¼ tsp egg yellow coloring
1 ¼ cups ghee
2 cups frozen peas
1 cup carrots
1 cup red and green pepper thickly sliced
2 potatoes sliced
 
Cut chicken into pieces and marinate with spices, yoghurt, red onion, tomatoes and ¾ saffron mixture. Fry potatoes, peppers and carrots in ½ the quantity of ghee. Heat remaining ghee in pot and place marinated chicken at the bottom. Place peas, carrots, potatoes and peppers over meat. Cover vegetables with rice, pour left over ghee from vegetables and press down. Pour remaining saffron over rice. Cook on high heat for 5 minutes, thereafter on medium heat for 15 minutes and then on low for ¾ hour. Serve with yoghurt mixed with green chutney.