Ingredients:
Chicken (cubed) 600 g
Rice (soaked) 1- 1/2 cups
Oil 2 tbsp
Cloves 4-5
Black Cardamoms 4
Star Anise 1
Green Cardamoms 4-5
Cinnamon 2 sticks
Bay Leaves 4
Whole Black Pepper 1 tbsp
Fried Onions 1/2 cup
Ginger Garlic Paste 1 tbsp
Coriander Seeds 2 tbsp
Fennel Seeds 1 tbsp
Cumin Seeds 1 tsp
Chicken Stock Cubes 2
Yogurt 1/2 cup
Salt to taste
Method:
Heat oil. Add cloves, black cardamoms, star anise, green cardamoms, cinnamon and sauté till fragrant. Add 2 bay leaves and 1 tbsp black peppercorns and sauté for a minute. Add chicken, cover and cook. Add fried onions, ginger-garlic paste and sauté. Add hot water and mix.
Tie coriander seeds, fennel seeds, cumin seeds, 2 bay leaves and remaining black peppercorns in a muslin cloth and add it to the chicken.
Add chicken stock cubes, yogurt, salt and rice and mix well. Cover and cook for 10-12 minutes or till both rice and chicken are cooked. Discard the spice bag. Transfer onto a platter and serve hot.
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