Ingredients:

1 ½ chicken beasts cubed

2 cups rice

1 cup parboiled peas

2 medium onions-sliced finely

2 large tomatoes grated

1 ½ tsp salt

1 tsp salt

1 tsp chilli

½ tsp arad

1 tsp dhunia jeeru powder

½ tsp ginger garlic

3 tbsp oil

6 green peppers (cut the tops and scoop out the insides)

6 tomatoes (cut tops and scoop out the insides)

Method:

Add all the spices to chicken and marinate for 15 minutes.

Boil rice with salt, a stick of cinnamon and 2 elachi.

Fry onions in oil and when they begin to turn pink add in the chicken and spices and simmer gently until the chicken begins to dry.

Add in the tomatoes and simmer for 10 minutes over low heat till tomatoes are well integrated and there is a thick gravy.

Cool curry and arrange 1/3 of the rice in a casserole.

Take tbsp of chicken curry and fill scooped out centres of peppers and tomatoes.

Replace tops and keep aside. Arrange the rest of the curry over the rice.

Spread peas over the curry then cover with the left over rice.

Finally arrange the stuffed peppers and tomatoes over the rice.

Garnish with fried onions and springs of mint.

Dribble ghee over rice, cover with foil or lid and bake at 180 degrees for 40 or 50 minutes.

Serve with dahi