SERVES: FOUR INGREDIENTS 400 GM BONELESS CHICKEN, CUBED 125 GM GHEE 5 <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-comffice:smarttags" /><st1ersonName><?xml:namespace prefix = st2 ns = "urn:schemas:contacts" /><st2:GivenName>GM</st2:GivenName> <st2:Sn>GARAM</st2:Sn></st1ersonName> MASALA POWDER 60 GM GINGER GARLIC PASTE 150 GM CURD 3 GM <st1:stockticker>WHI</st1:stockticker>TE PEPPER POWDER SALT TO T<st1:stockticker>ASTE</st1:stockticker> 10 GM GINGER, JULIENNED 8 GREEN CHILLIES, SLIT LENGTHWISE 15 GM BROWNED ONIONS 400 GM BASMATI RICE, WASHED AND SOAKED FOR 20 MINUTES 1 GM CARDAMOM - MACE POWDER 70 ML CREAM 1 TBSP <st1:stockticker>MINT</st1:stockticker> LEAVES, CHOPPED ATTA DOUGH FOR SEALING THE LID 2 <st1:stockticker>EGGS</st1:stockticker>, HARD-BOILED, SHELLED AND SLICED METHOD: HEAT GHEE IN A PAN AND SEASON WITH THE WHOLE GARAM MASALA, ADD GINGER-GARLIC PASTE AND SAUTE FOR A MINUTE. ADD THE CHICKEN AND SAUTE FOR THREE MINUTES. ADD CURD, PEPPER POWDER, SALT, <st2:GivenName>GINGER</st2:GivenName> JULIENNES, GREEN CHILLIES AND BROWN ONIONS. FRY <st1:stockticker>WELL</st1:stockticker> AND COOK TILL THE CHICKEN IS COOKED.] BRING PLENTY OF WATER TO A BOIL WITH SALT. ADD RICE AND COOK TILL THREE-FOURTHS DONE. DRAIN OUT THE WATER. PUT THE PAN WITH <st1:stockticker>CHIC</st1:stockticker>KEN ON LOW HEAT. SPRINKLE CARDAMON-MACE POWDER, CREAM AND MINT LEAVES OVER. ARRANGE THE EGG SLICES OVER IT. COVER WITH A LAYER OF RICE. SPRINKLE SAFFRON MILK. COVER THE RICE WITH MOIST CLOTH OR BUTTER PAPER AND SEAL THE LID WITH ATTA DOUGH. PUT THE SEALED PAN ON DUM IN A PRE-HEATED OVEN OR ON A HOT PLATE WITH LIVE CHARCOAL ON TOP FOR 10 TO 15 MINUTES. SERVE HOT.
