Ingredients:
- Chicken – 8-10 pieces
- Black pepper powder – 2 teaspoons
- Soy sauce – 2 teaspoons
- Ginger / garlic paste – 3 teaspoons
- Cornflower-2 tablespoons
- Flour – 3 tablespoons
- Tala chilli powder – 1 teaspoon
- Bason-2 tablespoons
- Salt – 1/4 teaspoon
- Eggs – 1
- 2) Onion Beresta-2 cups
- Sour yogurt – 1/2 cup
- Ginger paste – 1 tablespoon
- Joyei Bata – 1/2 teaspoon
- Nutmeg Bata – 1/4 teaspoon
- Chili Gura-2 teaspoons
- Cumin seeds – 1 teaspoon
- Black pepper powder + cloves + cardamom + cinnamon paste – 1 tbsp
- Cashew paste – 2 tablespoons
- A handful of raisins
- Raw pepper – 5/6
Oil – 3 tablespoons
Method:
Leave all the ingredients together for 1 hour. Then heat oil on medium heat and fry till golden.
Now heat the oil and remove all the ingredients given in No. 2 with spices.
When it is cooked, add 1/2 cup of water after cooking the meat for a while. Dry the meat with water.
When it is smeared, take it down.
For Polao:
- Polao rice – 4-5 cups
- Salt – Guess what
- Ginger paste – 1/2 teaspoon
- Cardamom-4
- Cinnamon – 1
- Cloves – 4-5
- Bay leaves – 1
- Whole cumin – 1/4 teaspoon
- Liquid milk – 1 cup
- Oil – 3 tablespoons
- Keora water – 1 tablespoon
Polao made:
Heat oil + ghee in a heavy saucepan and cook with polao with all the ingredients one by one.
Now take half of the cooked polao and cover it with chicken, barista and nuts and cover the other half with polao and simmer for 20-30 minutes.
When inhaled, lower the salad and serve.