1. Take 3 onions ,finely slice them ,fry them on medium heat until crispy and brown…. take out…let them cool… save 1/4 for end layering rice(dum)…crush with hands the remaining onions…set a side.
2. Take a wide pan , heat 1 cup oil, 2 bay leaves, 1 cinnamon stick, 2 big cardamom, 4 small cardamom, 1/2 tsp cloves….let it crackle then add chicken, and cook it until all extra juices from chicken evaporates, then add ginger garlic paste and stir it for 1 minute, then add red chili powder, coriander powder, turmeric powder and stir with 1/4 cup water for 1 minute..
3. Now add yogurt , stir it and let it boil….when it comes to a boil add green chilies, crushed onions we made before, garam masala powder, salt and let it cook until chicken is nicely tender… add chopped coriander and lemon juice ,give it a final stir turn off the heat… Take out all oil from qorma , set a side , we will use it in end …
4. Soak the rice for 30 minutes, In a separate pan ,boil water and add all list 2 ingredients apart from rice… let it boil…then add rice and let them boil until 2 kani (2 kani is when you break the rice ,it will break into 3 pieces)….drain the rice. Now in separate wide pan add half oil we separated from qorma, layer half rice on it, then layer qorma, then remaining rice…. add remaing oil of qorma on top with kewra water mix in yellow food colour, sprinkle fried onion and mint leaves on top….
5. Now with tight lid turn on the heat to high for 2-3 minutes until you see steam coming out from the pan, now turn the heat low and let it cook for 10-12 minutes… take out and serve.
I’m Aini the voice, author, and creator behind Funcooking. I started as a casual hobby which has now grown into a full-blown business (!!) that reaches millions of people with fun recipes each month.
As a long-time food blogger and chef, I’ve had the pleasure of studying and working as a pastry chef. During this time, I’ve gained invaluable experience in the kitchen and crafted unique desserts that have delighted family and friends alike.
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