14 December 2012,21:46 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Heat the oil, add the Chicken and fry for about 5 minutes, then add in the onions, ginger paste, peppercorns, salt and fry for another 5 minutes.
  • Add a little water and cook till the meat gets tender.
  • Add in the crushed onions and fry for further 2 minutes, till the meat have a sufficient coating of gravy.
  • Boil about 2 litres of water with the bay leaf, green cardamoms and salt.
  • When the water starts to boil, add the rice and cook for about 6 minutes or until it is three fourths done. Drain the water and transfer the rice to a wide dish.
  • Smear a heavy bottomed pan with a little oil. Spread half of the rice on it. Place the cooked meat over the rice.
  • Pour the orange juice over the meat and also sprinkle the orange rind.
  • Cover it with the balance rice and sprinkle the saffron milk and rose water over the rice.
  • Add in the slivered almonds and then dot it with ghee.
  • Cover and cook for 3 minutes on medium-high flame, then reduce the heat to low.
  • Cook on dum for about 10 minutes till the dish is steaming hot and rice done. Serve hot.


  • 500 grams long grain rice, Rinsed, soaked and drained
  • 1 kg Chicken, cut into medium sized pieces, washed and drained
  • 150 ml orange juice
  • 250 grams large onions, finely sliced, fried golden brown and crushed when cool 
  • 75 ml Cooking oil
  • 75 grams onions, roughly chopped
  • 1 tablespoon ginger paste
  • 2 teaspoon peppercorns 
  • 1 bay leaf
  • 3 green cardamoms 
  • 1 tablespoon rind of orange, sliced into small pieces
  • Few strands of saffron, 2 tablespoon of warm milk
  • 2 tablespoon rose water
  • 15 almonds, blanched and slivered 
  • 1 tablespoon ghee
  • Salt, to taste

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