(2 Ib 3 oz) 1 kg chicken

1 cup basmati rice, washed and soaked in water for 2 hours

2 onions finely chopped

2 tbsp fresh ginger, thinly sliced

4 cloves garlic, finely chopped

3 green chilies, finely chopped

2 red chilies

1 cinnamon stick

3 black cardamoms

2 tsp cumin powder

2 tsp coriander powder

1 tbsp lemon juice

1 tsp garam masala

6 peppercorns

INGREDIENTS:
2 cups water

salt to taste

leaves from 2 spring coriander

¼ cup cashew nuts

4 tbsp vegetable oil
DIRECTIONS:
Heat the oil in a non stick pan.

Put in chopped onions. Fry till the onions turn transparent.

Add garlic and ginger.

Add black cardamoms, cinnamon stick, green and red chilies.

Add coriander and cumin powder, salt to taste and stir-fry for 3 minutes.

Add pieces of chicken.

Stir fry for 5 minutes or until chicken has golden brown color.

Add basmati rice and 2 cups of water. Cover the pan and let simmer over low heat for 20 minutes, or until all water has evaporated.

Transfer the rice to serving dish. Garnish with cashew nuts and coriander leaves.