Ingredients:

• Chicken ½ kg
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•  Onions sliced 2-3 medium
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•  G/G paste 2 tbsp
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•  Oil/Ghee ½ cup & 2 tbsp
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•  Fresh Coriander 1/4 Cup
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•  Water ¼ cup + a good pinch of color dissolve in it
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•  Yogurt ½ Cup
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•  Sella Rice 2 ¼ Cup (Soaked for 1 hour and ¾ boiled with 2-3 Star Anise and 2 tsp lemon juice, 2-3 tsp salt or to taste and 1 cinnamon stick)
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•  Kewra Water 1 ½ tsp
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•  Green Chilies 4-6
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•  Tomato Slices 4-5 (1 small tomato)
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•  Fried Onions 2 tbsp
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• BQ Masala:
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• Cinnamon 2 stick medium
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• Black Cardamom 1
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• Caraway Seeds 2 tsp
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• Green Cardamom 8-10
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• Cloves 6-8
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• Fennel Seeds 1 tsp
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• Cumin Seeds 2 tbsp
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• Bay Leave 1 small
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• Black Peppercorn 8-10
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• Salt 2-3 tsp or to taste
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•  Red Chili Powder 3 tsp or to taste
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•  Coriander Powder 1 tsp
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•  Turmeric ½ tsp
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•  Nutmeg Powder ¼ tsp
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•  Mace Powder ¼ tsp
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•  Ginger Powder ½ tsp

Directions:

Roast the asterisk ingredients in pan and grind to powder. Add remaining spices and shake well for good mix. Set aside.

Marinate the chicken with Yogurt, ggp and 3 ½ tbsp of BBQ Masala (or to taste) leave for 45 mins.

Boil the soaked rice with lemon juice, star anise and salt till ¾ th done and set aside.

In a pan pour in oil/ghee and fry the onions till golden brown and then add chicken. Cook until chicken is done and oil/ghee leaves the pan.

Give a coal smoke to the meat

Once done than arrange the pan by adding few drops of a reserve oil in bottom then add tomato slices, then cooked chicken, then green chilies,

then add the rice and lastly topped with fried onions, coriander, reserved oil from chicken, water & color mixture and finally with kewra.

Once steam completely fills in pan remove from heat, mix and serve hot.