Ø 4 cups of rice
Ø 6 large sliced onions
Ø 2 cups peas
Ø 1 tsp chilli pwd
Ø ½ tsp turmeric
Ø 1 sliced hard boiled egg
Ø 1 kg chicken cut and boiled
Ø 6 cups of stock
Ø Enough of ghee to fry
Ø Parsley
For Sauce
Ø Half kg blanched tomatoes ground
Ø 1 minced onion
Ø 6 cloves thinly sliced garlic
Ø ½ “ ginger grated
Ø 4 chopped green chillies
Ø 2 tblsp ghee
Ø Salt to taste
First prepare the sauce. Fry onion, ginger, garlic and green chillies for a few minutes; then add salt and tomatoes to it. Boil the whole lot for a few minutes. Keep aside.
Now fry the chicken pieces in ghee and keep aside when browned.
To prepare rice, fry onions in 4 tblsp ghee till brown. Add rice, peas, salt, turmeric and chilli powder. Fry well, then add chicken stock. Continue to do so till the water dries up. Now put the pan into over and bake for 7 to 8 minutes.
Now evenly spread the rice in a shallow dish and sprinkle chicken pieces on sides and centre and cover it with sauce. Garnish it with sliced egg and parsley.
