- Chicken Marination
- Boneless Chicken (Cubed): 500 gm
- National Tikka Boti Masala: 2 tbsp
- National Ginger Garlic Paste: 2 tbsp
- Yogurt: 1 cup
- Charcoal: For dum
- Oil: 1 tsp
- For Pulao
- Oil: 1/2 cup
- Sliced Onion: 1 medium
- Green Peas: 1 cup
- Green Chili Paste: 1 tbsp
- Chopped Tomato: 1
- National Yakhni Pulao Masala: 1 pack
- Soaked Rice: 3 cup
Add National Tikka Boti Masala, National Ginger Garlic Paste, yogurt and chicken cubes in a mixing bowl.
Heat up a charcoal and place it on top of chicken using a bread slice as bed. Pour hot oil, cover and marinate in the refrigerator for 30 minutes.
Heat some oil in a big sauce pan and cook the onion till turn light brown.
To this, add marinated chicken and cook for 2-3 minutes till it changes color.
Add green peas, tomatoes and National Yakhni Pulao Masala. Cook for another 2 minutes.
Add 5 cups of water, bring to a boil, turn the heat low and let it simmer for 10 minutes.
Turn up the heat again, and add soaked rice. Cook till water almost disappears.
Turn down the heat, let it simmer for about 10 minutes with the lid on.
Garnish with fresh coriander and serve with raita.