1 large chicken about 2 kgs skinned and cut into pieces
2 cups thick curd
1 teaspoon each garlic and ginger paste
1 large onion chopped
8 whole cardamoms
1 teaspoon whole cumin seeds
1 teaspoon cloves
3 pieces cinnamon
2 or 3 green chillies chopped
1 teaspoon chilli powder
1/2 teaspoon tumeric powder
1 large cup tomato puree or 2 cups chopped tomatoes
1 cup fresh mint leaves
1/2 cup fresh coriander leaves
2 cups long grain or basmati rice.
2 tablespoon oil or ghee
2 cups hot water
Heat oil in a heavy and large pot. when the oil is hot add onions and whole spices.
Stir fry for a few minutes, add ginger and garlic paste.
Reduce here and add powdered spices, taking care not to burn.
Add chopped tomatoes or tomato puree.
When well mixed, add yoghurt and stir well.
Add chicken pieces and the mint leaves and stir well so the yoghurt masala coats the chicken well.
Cook for 30 to 40 minutes on medium heat till the chicken is cooked. (test by piercing a skewer on the chicken meat, if juices run clear, then the chicken is cooked.)
Now spoon about 2 tablespoons of fat /oil from the cooked chicken mixture into another pot.
Add 2 cups of the rice and salt to taste.
Stir till the oil is coated around the grains of rice.
Add half the chopped coriander leaves and one cup of gravy from the chicken mixture and two cups of hot water.
Cook on slow heat with the lid on till the rice is cooked.
Add a little hot water if the rice is not yet cooked.
To serve, place the rice in a large tray or platter.
Spoon the chicken mixture on top.
Sprinkle with the remaining coriander leaves.
Fried nuts(cashew or almonds) and sultanas may be added. .