A classic chicken Hyderabadi cuisine
Take 500 gms chicken cut in medium size, add ginger garlic paste. Add salt , pepper, red chilli powder, turmeric powder, coriander powder, curd , fried onions(half) and mix well. Keep in fridge for 1 hour. Then boil rice at par. Sieve when 75% done. Add some ghee in a wok and pour chicken. Heat on high flame for 2 minutes, then on low flame for 20 minutes.take a vessel with a sealable lid. add some melted ghee and pour the chicken pieces with the thick gravy. Cover with drained rice and spread it uniformly. Sprinkle saffron milk and melted ghee. Seal it and put on low flame for 15 minutes. Its done. Garnish with fried onion springs, fresh mint and coriander leaves. Add a boiled egg on top. Voila ! Its done.
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