13 December 2012,22:16 by

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Serves :

Preparation Time :
50 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Mix the chicken well with pepper, ginger paste and salt, Allow to stand at least for an hour.
  • Mix together the yogurt, cream and turmeric powder. Heat the oil. Add the marinated chicken and cook for about 5 minutes.
  • Add in the yogurt and cream mixture. Bring it to a boil, stirring continuously.
  • When the liquid boils, reduce the heat to low fire and cook for about 20 minutes or until the chicken is tender and the gravy almost dry.
  • Boil 2 liters of water with bay leaves, cloves, cardamoms, anise and salt. When the water starts to boil add the rice and cook for about 5-7 minutes till three fourth done.
  • Drain the excess water and collect in a pan. Transfer the rice to a wide pan. Run a fork through the rice to separate the grains.
  • Take a heavy bottomed pan and smear it with oil. Spread half of the rice in it. Over the rice, spread the chicken.
  • Scrape the bottom of the pan in which chicken was cooked and spread the scraping over the chicken. Cover it with the balance rice.
  • Make 4 - 5 holes into the rice with a wooden spoon and pour the saffron milk into them.
  • Cover the holes with rice. Sprinkle a little reserved water from the rice.
  • Cook on medium-high flame for about 2-3 minutes. Simmer on to low flame for about 10 - 12 minutes until the dish is steaming hot and serve hot.


  • 500 grams long grain rice, rinsed, soaked and drained
  • 1 chicken, cut into 10-12 pieces, washed and drained
  • 2 teaspoon crushed pepper
  • 2 bay leaves
  • 6 cloves
  • 1 tablespoon ginger paste
  • 200 ml yogurt, beaten
  • 150 grams cream
  • ½ teaspoon turmeric powder
  • 3 green cardamoms
  • 1 star anise
  • ½ teaspoon saffron, crushed, mixed in 50 ml of warm milk
  • 100 ml milk
  • 1 teaspoon sugar
  • 100 ml IDHAYAM sesame oil
  • Salt, to taste

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