Ingredients:

250 gm,Bony pieces of Chicken(Wings,neck,ribs pieces)

1 Small onion chopped

1 Small tomatoes chopped

1 Tsp Garlic paste

1 Tsp Ginger paste

2 Pieces red chillies broken in to half

1/2 Tsp cumin seeds

1/2 Tsp carom seeds,

1 Pinches asafoetida

3 Cups Water

Salt to taste.

Method:

1) Heat the oil in the deep sauce pan or pressure cooker.

2) Add cumin seeds, asafoetida, red chillies, carom seeds let it crackle for few seconds and add onions fry for 3 minutes.

3) Add chicken pieces fry for 2 minutes, add ginger paste ,garlic paste, salt ,chilli powder, turmeric powder, stirring occasionally let it cook for about 5 minutes .

4) Add tomatoes stir and cook for 2 minutes.

5) Add water cover and give two whistles. If cooking on deep sauce pan cook till the chicken pieces are cooked.

6) Serve with plain rice.

Ingredients: 1

Chicken-1kg boneless, boiled and shredded into ½ inch pieces, Ginger-20gms sliced, Garlic-1 pod, Coriander seeds dry-1 tsp, Cumin seeds dry-1 tsp, Red chillies dry-3 full, Bay leaf- 1 full, Onion sliced- 1 large, Water-4 cups.

Ingredients: 2

Rice-1 kg, Oil ½  cup tbsp, Ghee ½ cup, Garam masala powder( cinnamon, cardamom, black peppercorn, clove, black cardamom grinded to powder), Ginger 20gms-cut into ½ inch strips, Garlic-1 pod peeled, Onion-1 large sliced, Salt to taste, Coriander leaves for garnishing.

Method:

Boil all ingredients of no: 1 along with the chicken, once ready take out the chicken pieces from the water, shred and keep aside. Strain the boiled water through a strainer and keep the spiced water aside.

In a medium sized wok(karahi) put oil and fry the sliced onions until reddish brown, take out and keep aside. Also fry the ginger and garlic separately and keep aside. Lastly fry the shredded chicken and keep aside.

Now take a deep saucepan and put ghee in it, once hot put the rice and fry for 2 minutes, then out the chicken juice from ingredient 1 into the rice and boil until rice is half-cooked. Put garam masala powder, salt and all the fried ingredients kept aside from no: 2 into the rice except the fried onions. Once the rice is fully cooked garnish by sprinkling fried brown onions and coriander leaves. Serve hot.