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  1. Heat the oil in a pan and fry onions until golden. Remove and set aside.

  2. Mix the yogurt, ginger, garlic, 1 tsp salt, garam masala powder, red chili powder, lemon juice and fried onions into a marinade.

  3. Coat the chicken with the mix and let it sit for 1 hour. Meanwhile, boil the rice in a pot of salted water until half-cooked.

  4. Drain well and keep aside. Reheat the oil, add the marinated chicken, any remaining marinade, milk and kewra.

  5. Cover with a layer of rice and sprinkle with yellow food coloring. Cover the pot and cook on high heat until the pot steams.

  6. Reduce the heat, continue cooking on low heat for 1/2 hour. Before serving, sprinkle with a handful of mint.