Marinate chicken with curd, ginger garlic paste, salt, garam masala powder, coriander powder, chat masala, brown onion coriander leaves, mint leaves and oil.Mix well keep in the fridge overnight
Make a fine mixture of dry coconut, almonds, green chillies and keep aside.
Take pot add water then add salt whole garam masala, mint leaves, coriander leaves, bay leaf, lemon juice water allow it to boil add rice and cook 70 percent, drain and keep aside.
Take pot add marinated chicken, if you want check salt and chilli then add badam, dry coconut and green chilli paste spread rice and 1 cup hot oil and 1 cup hot milk mixed with colour and saffron strands. mint leaves, coriander chopped leaves, brown onion grind garam masala, rose water and cover lid with foil paper and keep on high flame for 10 minutes and 25 minutes slow flame.
Ready to serve with boondi raita. Very tasty, delicious and mouth-watering light on stomach must try. Enjoy with your family take care eat well.
