|Butter||1⁄2 Cup (8 tbs)|
|Chicken||2 Pound, medium-size pieces|
|Yogurt||1 Cup (16 tbs)|
|Onion||1 Small, crushed or grated|
|Ginger paste||1 Tablespoon|
|Garlic paste||1 Tablespoon|
|Cinnamon stick||1 (1 Inch)|
|Anise seed||1⁄4 Teaspoon|
|Nutmeg||1 Small (Piece)|
|Khus khus||1 Tablespoon (Poppy Seeds)|
Powder Set 2. Mix it with the ingredients of Set 1 and keep aside for 10 minutes. Then cook on high heat for 10 minutes or until the liquid evaporates. Remove from heat and keep aside.
Powder Set 3 and keep aside.
Wash basmati rice, drain water and keep aside.
In a wide skillet heat butter and add cashew nuts, bay leaves, cinnamon and cardamom. When cashew nuts turn light brown add chopped onion and green chili and fry until onion turns brown. Now add rice and fry for two minutes on medium heat.
Next add powdered Set 3, chicken, coconut milk and water. Stir well, cover and cook on high heat until the rice begins bubbling up for the first time. Reduce heat and let cook. Stir periodically and use a good lid to cover skillet so that aroma does not escape.