Chicken Shahjahani With Saffron Rice Rings by Shireen Anwer

Ingredients:

• Whole chicken 1
• Water 2 cups
• Tandoori masala 2 tbsp
• Yogurt 1/2 cup
• Salt to taste
• Red chili powder 1 tsp
• Garlic paste 1 tsp
• Oil 1/4 cup
• Whole spice 1 tbsp
• Tomato paste 2 tbsp
• All spice 1/2 tsp
• Red pepper crushed 1 tsp
• Cumin seeds 1 tsp
• Potatoes (cubed, fried) 2
• Eggs boiled 2

For Sauce:

• Tomatoes blended 2
• Onion fried 2
• Coriander leaves chopped 4 tbsp
• Green chilies 2

For Saffron Rice:

• Rice boiled 1/2 kg
• Salt 1/2 tsp
• Chicken powder 1 tsp
• Saffron essence 1/2 tsp
• Yellow color few drops
• Oil 2-3 tbsp
  

Method:

1. For sauce: Blend all ingredients.
2. Now boil chicken with water, tandoori masala, yogurt, salt, red chili powder and garlic paste until chicken tender.
3. Then take it out and shred it.
4. Now heat oil, put whole spice and blended mixture with tomato paste and cook until bubbles comes.
5. Then add cooked chicken with all spice, red pepper, cumin and coriander leaves.
6. Now keep in center of saffron rice and serve with potatoes cubes and boiled eggs.
7. For rice: Heat oil, boil rice with salt, chicken powder, saffron essence and yellow color and simmer it.
8. Now mix it nicely and take out rice on greased ring mold.
9. Then invert on platter to take out from ring mold.
10. Then keep chicken, potatoes and eggs around rice and serve.