Marinate the chicken pieces with the plain yogurt, turmeric powder, coriander powder, red chilli powder, ginger paste, garlic paste and cumin powder. Add the sliced onion and salt and mint to the marinated chicken. In boiling water add clarified butter or oil, cinnamon sticks, cardamoms, cloves and cumin seeds and boil the rice until it is half cooked.
Add the rice to the chicken.
Pour a little clarified butter or oil and saffron water on rice, cooking the rice on dum for about 30-45 minutes or until done.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.