Preparation Method

• Smother chicken pieces with curd, two sprig of curry leaves, fennel, three piece of cinnamon, two cardamom, one teaspoon of mint leaves, one teaspoon of coriander leaves, half a teaspoon of chilli powder and mix well and let it marinate for twenty minutes.
• Dry roast poppy seed, grated coconut, two pieces of cinnamon and three cloves.
• Grind everything to a fine paste.
• Chop the onions lengthwise finely.
• Slit the green chillies.
• Soak the basmati rice for ten minutes.
• Heat a heavy bottomed pan with Idhayam sesame oil.
• Temper cinnamon, clove, cardamom, cumin seed, shahi jeera and curry leaves.
• Saute onion and green chillies.
• Add ginger garlic paste and fry.
• Add the coconut paste, coriander powder, turmeric powder and stir well.
• To this add the marinated chicken, pour required amount of water, salt and close with a lid for a while.
• Open the lid.
• When the chicken is done and the water is absorbed completely add the rice, mint leaves, coriander leaves and stir well for two minutes.
• Add required amount of water (5 cup), salt and simmer to a low flame.
• When the rice is done, add the ghee, stir with care.
• Remove from fire and serve hot.