|Chiken pieces||1/2 kg|
|Plain yogurt||1/2 cup|
|Chilly powder||1 teaspoon|
|Turmeric podwer||1/2 teaspoon|
|Cinnamon stick||1/4 inch|
|Fresh milk||2 cup|
|Basmathi rice||11/2 cup|
Cut the meat into pieces of about 11/2 inches square and marinate with yogurt, preferably over night.
Peel and quarter the onion and deesed the chilies. Finely chop or grind them together in food processor.
Peel the garlic and ginger, mince or grind it finely using a food processor.
Place the marinated meat in heavy saucepan with just enough water to cover. Add the chilly powder, turmeric, 1/2 tea spoon salt and the water. Bring to the boil and simmer for 20 minutes.
Melt 2 teaspoon of ghee in a large, heavy bottomed pan and fry the whole spices cardommom ponds, cinnamon stick and cloves over a medium heat. When a good aroma is releasesed, add the ground chilies, garlic and ginger. Keep stiring, over the medium heat, until their aroma starts to devolop. Add the washed rice. Lower the heat and continue to stir.
Add the pices of cooked meat 2cup of milk (mixture of milk and remainig yogurt) and one cup of the reserved stock. Cook for 5 minutes.
Complete the cooking (covered) in a moderate oven for an hour. Check at the intervals – if at any stage there is not enough water to cook the rice, add the extra stock or water.