Nutritional information is calculated using an ingredient database and should be taken as an estimate
Add the rice to boiling water seasoned with salt, green chilies, fried
onions, a bay leaf, and Blue Band Margarine.
Once the rice is cooked to 80%, drain the water and set aside.
To make the green masala, add coriander leaves, mint leaves, spinach
leaves, green chilies, turmeric powder, lemon juice, garlic, ginger,
cumin seeds and water to a grinder and grind into a fine paste.
Marinate the chicken with green paste, natural yogurt,
garam masala, and fried onions. Set aside in the refrigerator for at least 2
In a large pot, add some Blue Band. Once melted, add the cumin seeds,
bay leaf, cinnamon, cardamom, and cloves.
Then add the marinated chicken and salt. Allow this to cook on a low
flame for 20-25 minutes.
Infuse the warm milk with saffron. Layer the partially cooked rice over
the chicken and then drizzle the saffron-infused milk over it.
Layer the tomatoes, eggs, and a sprinkle of fried onions on top of the
rice and then cover and steam for 10 minutes.