Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 1/2 cups rice

  3. 5 green cardamom

  4. 1 cup milk


  6. 16 chicken drumsticks

  7. 1 1/2 cups curd -- beaten

  8. 2 1/2 teaspoons ginger paste

  9. 2 teaspoons garlic paste

  10. 8 green cardamom

  11. 5 cloves

  12. 2 sticks cinnamon -- (5 cm)

  13. 2 green chiles -- slit lengthways

  14. 2 teaspoons lemon juice

  15. salt to taste

  16. 1/4 cup ghee

  17. 3 tablespoons almond paste )

  18. 3 tablespoons mawa -- crumbled

Instructions Jump to Ingredients ↑

  1. For the rice, washed several times in cold water and soak for 45 minutes.

  2. To prepare the chicken drumsticks: ADD all the ingredients, except almond paste and mawa, to the curd and mix well. Apply the paste to the chicken drumsticks until they are evenly coated. Transfer the drumsticks along with the marinade to a pan and bring to a boil. Lower the heat and simmer, stirring occasionally and very carefully, until the curd is absorbed, ensuring the chicken does not break nor get colored. Add the almond paste and mawa, and stir quickly to incorporate. Remove from heat and keep aside.

  3. Boil 1 1/2 liters water in a pan. Add cardamom, cloves, cinnamon and salt. Stir well, add rice and bring to a boil. Continue to boil, stirring occasionally, until the rice is three-fourths cooked. Drain and keep aside.

  4. Preheat the oven to 300F. Arrange the chicken in a pan, spread the partially cooked rice on top, pour the ghee and milk over it. Cover with a lid, seal with atta (wholewheat) dough and cook in the preheated oven for 30 minutes.

  5. Break the seal and serve from the pan itself with dahi ki chutney.


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