Perfect for dinner tonight.


  • 500g/1lb 2oz chicken (on the bone)
  • 200g/8oz onion, sliced 
  • 100g/4oz yoghurt, whisked 
  • 1 tbsp ginger garlic paste
  • 1 ½ tsp deggi mirch chilli powder 
  • 1 tsp mace and cardamon powder 
  • Few threads of saffron 
  • 30g/1oz mint, chopped
  • 30g/1oz coriander
  • Salt to taste
  • 3 tbsp ghee 
  • 500g/1lb 2oz rice, soaked 
  • 20g/1oz whole spices mix (green cardamom, cloves, bay leaf)
  • 2 litres/4 pints water 
  • 1-2 sprigs mint
  • Ginger julienne, for garnish
  • Green chilli julienne, for garnish
  • Salt to taste
  • Rose water, few drops
  • Screw pine (kewra), few drops


  1. Clean the chicken, removing any extra fat and cut into small pieces. Set aside. Whisk the yoghurt, adding ginger garlic paste, deggi mirch chilli powder, mace and cardamon powder, garam masala, salt, chopped mint and coriander.
  2. Add this mixture to the chicken and keep it in the fridge for at least 3 to 4 hours.
  3. Wash the rice in cold water gently at least three times and then leave to soak for at least 20 to 30 minutes.
  4. Boil water, add the whole spice and salt and let it boil for 15 minutes. Add the rice and cook it only 40 percent. Drain the rice and keep aside.
  5. Heat a saucepan and add the ghee. When it is hot, add the bay leaf and onions and cook the onions until golden brown.
  6. Add the marinated chicken and sauté for 10 minutes. Put the parboiled rice on the chicken and simmer.
  7. Add green chilli, ginger, mint and, saffron. Cover it tightly with a lid. Let it cook for 15 minutes and remove from the heat.
  8. Serve it with raita (a condiment/ side dish of yogurt containing chopped cucumber, sometimes mint or other vegetables, and spices)