7-8 green chilies (chopped) or 2/3 tbsps green chili paste
1 tbsp ginger paste
1tbsp garlic paste
3 Cardamoms
3 Cinnamon sticks
3 Cloves (lavang)
1 tbsp Zeera
Salt to taste
2 tbsp Vegetable Oil
1 cup Main Ingredient
½ tsp Spice
Directions
In a pan heat 2 round spoons of oil, and add cardamom, cinnamon, zeera, cloves (lavang) and onions. Cook for 5/6 minutes.
Then add the Potatoes and increase the fire a little. Cover the lid.
Now add Tomato, green chili, ginger, garlic and salt. Let it cook on slow fire.
When potatoes are half cooked, add the chicken and 2 cups rice with 3 cups water. Cover and let it cook on medium heat until done. Keep checking at intervals.
Serve hot with "Kachumbar" (salad: tomato, green chili, onions and lemon)