One big chicken
45 green chillies or as per taste
4 big onions
1 pod garlic
2″ piece ginger
2 tbsp. coriander seeds
1 tsp. poppy seeds (Khus Khus)
3-4 sprigs mint leaves
2 bunches coriander leaves
4 pieces cinnamon
1 pinch saffron
1 tbsp. butter
Salt to taste 1 Juice of 1 big lime
Grind the masala from 2 to 13 together to a fine paste without water. Clean and cut the chicken. Add the ground masala.,salt to taste, 1 cup water and cook till done. Add lime juice, remove from fire and keep aside.
Wash the rice and drain. Put half the onions in a vessel and fry in ghee till brown, then drain and keep aside.
Fry the almonds, remove and set aside. Now add the cinnamon, cloves, cardamoms and the remaining onions. Fry till half brown, then add drained rice and fry till rice is crisp. Add 10 cups hot water and salt to taste. Cook on slow fire till dry.
In a flat vessel pour some ghee. Then spread one layer of rice and over it a layer of the prepared chicken curry and a little of the fried onions and a few almonds.
Continue in the same way till all the rice is used up and sprinkle the top with fried onions and almonds. Cover the vessel and keep on a slow fire for about 10 minutes.
Remove from fire and serve with onion and tomato salad.