Yellow food
color 1/2 tsp (soaked in 1/2 cup milk)
Salt to taste
Wash
chicken pieces with cold water, drain well. In a separate
bowl mix ginger and garlic paste and red chili powder with
yogurt. Mix well to a smooth paste. Add chicken pieces to
it. Leave for 30 minutes. Now cook on low heat without
adding any water to the chicken. Remove from heat when the
water dries up.
In a
separate pan heat banaspati, fry the onions in it until
golden brown; add mint leaves, 3-4 cardamoms and lemon
juice. Remove from heat. Then boil the rice in a large pan
until the rice is parboiled. Grease pan add half the rice
and then the chicken mixture, cover with the rest of the
rice. Sprinkle with food color.
Place
the pan on a hot griddle (tava) and cook on low heat for 15
minutes. Remove from heat, fluff it and serve.
