Ingredients


1 ½ kg Chicken (cut, wash and drain) 

2 Cup lentils

2 Cups rice

4 Sticks cinnamon

4 Elachi

1 ½ Teaspoon jeera

4 Green chillies

1 Cup yoghurt

3 Tablespoon tomato grates

2 Tablespoon lemon juice

½ Teaspoon saffron

¼ Teaspoon tummeric powder

1 Teaspoon salt

1 Teaspoon dhania / jeera powder 

1 ½ Red chillies

6 Small potatoes

¾ Cup oil / ghee

2 Medium onions

2Teaspoon ginger / garlic 


Method 


Fry onions in oil until golden brown. Drain and cool. Crush onions coarsely and leave aside. Leave aside 1 tablespoon of fried onions for later. Fry potatoes in same oil until golden brown. 

In a large bowl, place chicken pieces. Add a few strands of saffron, salt, ginger / garlic, yogurt, tomatoes, spices, fried onions and green chillies. Mix well and leave to marinate for one hour. 

Boil rice with four elachi and one cinnamon. Drain rice when half done. Boil lentils in salted water until done

In a large pot, put in oil that was used for frying. Then the marinated chicken. Now spread the lentils over the chicken, then the potatoes and thereafter the rice.   

Tint the rice with a few strands of saffron. Sprinkle the fried onions that was kept aside. Now sprinkle the rest of the oil / ghee (that was used for frying the onions and potatoes) and half cup cold water 

Close the lid of the pot tightly. Place on high heat for 5 – 7 minutes, thereafter lower heat and let simmer for an hour. By this time the moisture should have evaporated. 

Serve with papads and salad or sambals.