Directions0/0 steps made
Heat the oil in a pan and fry onions until golden. Remove and set aside.
Mix the yogurt, ginger, garlic, 1 tsp salt, garam masala powder, red chili powder, lemon juice and fried onions into a marinade.
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.
Drain well and keep aside. Reheat the oil, add the marinated chicken, any remaining marinade, milk and kewra.
Cover with a layer of rice and sprinkle with yellow food coloring. Cover the pot and cook on high heat until the pot steams.
Reduce the heat, continue cooking on low heat for 1/2 hour. Before serving, sprinkle with a handful of mint.