Chutney Chicken Rice Mold by Shireen Anwer

Ingredients:

• Chicken boneless 1/2 kg
• Onion 1
• Green chilies 10
• Coriander leaves 1/2 cup
• Mint leaves 15
• Coconut 2 tbsp
• Cashew nuts 10 grinded
• Salt 1-1/2 tsp
• All spice 1 tsp
• Ginger garlic paste 1 tbsp
• Black pepper crushed 1 tsp
• Lemon juice 2 tbsp
• Yogurt 1 cup
• Oil 1/2 cup
• Curry leaves 20
• Rice 1/2 kg
  

Method:

1. Marinate chicken with onion, green chilies, coriander leaves, mint leaves, coconut, cashew nuts, salt, all spice, ginger garlic paste, black pepper, lemon juice and yogurt for 2 hours.
2. Now heat oil, put curry leaves and marinated chicken and cook until it is ready. Then take it out.
3. Then grease round or pyrex bowl and put boiled rice first. Then put chicken.
4. Now put rice again and then put chicken.
5. In end, put rice, cover it and simmer in preheated oven for 20 minutes.
6. In end, serve hot with kachumbar.