INGREDIENTS
| Sl No: | Item Name | Quantity |
| 1 | RICE | 150gm |
| 2 | GHEE | 20ml |
| 3 | CINNAMON | 2gm |
| 4 | CLOVES | 1gm |
| 5 | CARDOMOM | 2gm |
| 6 | PEPPER CORN | 2gm |
| 7 | BAY LEAF | 1gm |
| 8 | onion | 10gm |
| 9 | STOCK | 300ml |
| 10 | SALT | to taste |
| GRAVY | ||
| 1 | CHIKEN | 100gm |
| 2 | ONION | 100gm |
| 3 | GINGER | 5gm |
| 4 | GARLIC | 3gm |
| 5 | GREEN CHILLY | 3gm |
| 6 | TOMTO | 50gm |
| 7 | GHEE | 30ml |
| 8 | CORRIANDER POWDER | 5gm |
| 9 | CHILLY POWDER | 3gm |
| 10 | TURMERIC POWDER | 5gm |
| 11 | GARAM MASALA | 3gm |
| 12 | MINT | 3gm |
| 13 | CASHEWNUT PASTE | 20gm |
| 14 | CORIANDER LEAVES | 6gm |
COOKING INSTRUCTIONS
- Half boil the rice with salt and spices. Remove and drain
- Clean and cut and wash chicken
- Marinated chicken with spices and dry keep aside
- Het fat add sliced onion ,ginger ,grlic,green chilly sauté well
- Then add masalas fry for five minutes
- Then add tomato, all leaves,curd,salt cashew nut paste
- Add chicken and gram masala .put partially cooked rice over the meat
- Set the pan and put the oven till done serve hot.
- Garnished with fired onion and nuts