- 1 chicken 1.5 kg
- 4 big onion or 6 medium onions
- 1 cup oil
- 3 glass rice (270gm per glass)
- 2 teaspoon full salt for chicken
- 1 table spoon full salt for rice
ONION: cut onions into thin slices, fry them till it turn brown. Start frying on high heat to avoid onion water, then cook it on medium heat till it turn brown. Turn off the stove, take the onion out of oil, spread it in plate to make it crisp. If not getting crisp, add 1 cup of water and blend onion in blender.
CHICKEN: Turn on the stove medium to hight heat, add 2 teaspoon of salt in oil, add chicken in it fry it till it turn white, when chicken turn white, crush the onion in plate and add it in chicken n stir it to evenly distribute. Add water in pot to make chicken completely dip in it, stir it to make it go in water put lid on the pot and cook it for 15 to 20mins and water start drying. If chicken is not cooked add 1/2 to 1 cup of water to cook it.
Check if check is cooked, dry water by increasing heat till it become thick gravy and has oil on the top or shine on the chicken.
RICE: while chicken is cooking for 15 to 20mins, put water in rice, dip them complete, rinse it for 2 to 3 times and leave the rice in water for 30mins. Once chicken is done, put water in another pot fill it a bit less than full, when it start boiling add 1 table spoon of salt in water, stir it. Drain the water and add the rice into boiling water and put the lid on the pot and leave it for boiling with rice. Check rice status after few mins, taste it as well when 80% cooked drain the water.
Put pot on tawa or very low heat, add back half of the rice, add one tea spoon of zeera(cumin) and total chicken on top of rice. Add remaining half of the rice on top of chicken evenly distribute the rice on top add 1 teaspoon of zeera put the lid back on top and leave if for 5mins for dum without mixing. After five mins check rice if cooked completely, turn of the stove and leave it till the time of serving or at least for 30mins. Then mix it slowly to avoid any damage to the rice.
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