TIME

INGREDIENTS

1

One kilo of chicken

2

Three cups of rice

3

Salt to taste

4

Three onions in the middle

5

  A cup of almonds

6

  A tablespoon of sesame

7

  A cup of almonds

8

  Two tablespoons of crushed coconut

09

  A tablespoon of poppy seeds

10

  A tablespoon of white cumin

11

  A tablespoon of crushed red pepper

12

  Green coriander half a lump

13

  Four to six green chillies

14

  Half a cup of cooking oil

INSTRUCTIONS

1

Wash and keep the chicken clean, fry a finely chopped onion in two tablespoons of cooking oil until golden.

2

Then add crushed green coriander and green chillies and fry the chicken herbs well and add three cups of water.

3

When the chicken is cooked over low heat, remove the herbs from the pan and preserve the pan.

4

Finely grind six to eight almonds with poppy seeds, sesame seeds and coconut.

5

Add salt and red pepper to crushed spices in a tablespoon of cooking oil, sprinkle with water and fry, then mix chicken and cream in it and put it on low heat.

6

In a pan, lightly fry the finely chopped onion in cooking oil, add cumin seeds and soaked rice, fry and mix with yakni and salt.

7

While cooking over medium heat, when the rice water is dry, mix it well and put it on the tail.

8

Drain the rice in a spread dish over the edges and spread the chicken mixture in the middle.

9

Start by garnishing with fried almonds on top.