Ingredients
chicken, without skin, cut into 8-10 pieces (1 to 1.5kg)
3 large onions, sliced
4 fresh tomatos, cut in cubes
1/2 tbsp garlic paste
1 tbsp ginger paste
1 tsp biryani masala
1/2tsp black pepper powder
1/2tsp gram masla powder
1/2 tsp red chilli powder
orange food colouring
4 tbsp oil (for cooking)
salt to taste
3-4 slit green chillies
2 cardamom pods
2 cinnamon sticks
2 cloves
2 lemons, slices
4tsp imli pulp
Ingredients for Rice
4 cups basmati rice, washed 2-3 times then soaked for half an hour
salt
food colouring
oil
whole spices
Instructions
Masala
Heat the remaining 4 tbsp. of oil, add all spices. Wait till it splutters
Add finely chopped onions and fry until it turns golden brown
Now add the Ginger and garlic paste. Fry for 2 minutes till it turns golden brown
Add tomatoes, black pepper, garam masala powder, red chilli powder and biryani masala, fry for 1minute.
Cover the lid for 5 minutes.
Add the chicken, and cook on medium heat for 10 minutes, then lower the heat to low and cook for another 10 minutes.
Keep the pan covered and give the mixture a stir after every few minutes. Adjust salt, chilli to taste.
once the chicken is tender ,add imli pulp and cook together on low heat for 5 minutes
Rice
Wash then soak 4 cups of rice in water for about 20-30 mins. Soak a few saffron strands in some water and set aside. Bring a big pot of water to boil, add salt, 4 cardamom pods, 2-3 cinnamon sticks and 2-3 cloves plus about 2 tbsp. of oil.
Drain the soaked rice and add it to this water when it is boiling. Cook until the rice is about 3/4 done, remove and strain out all the water. Put 2 tsp of oil in big pot, layer 1/3 of rice then chicken masala on the top of it with lemon slices and repeat this again and rice on the top. Add the orange colour on the top layer and cook it on low heat for 15 minutes.
Gently stir in the contents to combine well
Serve with raita and green chutney. Enjoy!
