Chicken Patties

Ingredients:

• 1/2 lb Chicken boneless
• 1 Potato boiled and crushed
• 2 cups Onion finely chopped
• 1 1/2 Ginger, garlic and green chili paste 
• 1/2 tsp Garam masala
• 1/2 tsp Red chili powder
• 1 tsp Dhania powder
• 1/4 tsp Turmeric powder
• 3 tbsp Coriander leaves chopped
• 2 tbsp Mint leaves chopped
• 2 Eggs beaten
• 2 tbsp Oil
• 1 cup Bread crumbs
• Salt to taste

Method:

1. Wash the chicken and pressure cook in a cooker for 1 whistle with enough water to cook.
2. Allow it to cool and then shred the chicken and keep aside.

3. Now heat a pan add oil, when hot add onion, ginger garlic and green chili paste, garam masala, chili powder, dhania powder and turmeric powder.
4. Saute it for 2 mins and transfer to a bowl.

5. Add shredded chicken, potato, coriander leaves, mint leaves and salt.
6. Mix them all well and make small round flat patties.
7. Dip each patties in the beaten egg and roll it over the bread crumbs and keep aside.

8. Now heat oil in a pan and shallow fry the patties until golden brown on both the sides.
9. Remove and place it on a paper towel and serve hot with green chutney and ketchup.
10. It can be served as burger along with breads.

Butter Chicken

Ingredients:

• 4 pieces  Tandoori Chicken
• 2 large Tomatoes pureed
• 2 tbsp Butter
• 2 tbsp Ginger garlic paste
• 1/4 cup Cashew nuts
• 1/4 tsp Paprika powder
• 1/2 tsp Red chili powder
• 1 1/4 cup Milk
• 1/2 cup Fresh cream
• 1/2 tsp Garam masala
• 1/4 tsp Sugar or Honey
• 1 bay leaf
• Salt to taste

Method:

1. Soak cashew nuts in hot water for 15 minutes.
2. Drain all the water and grind to a fine smooth paste adding very little water.
3. Keep this aside.
4. Now heat a kadai or wok, add butter, bay leaf and ginger garlic paste.
5. Fry well until the ginger garlic paste turns to light brown in color.
6. Now add the pureed tomatoes and keep frying until oil oozes out and all the moisture is evaporated.

7. Now add the cashew paste and keep stirring, add 1/4 cup of fresh cream, paprika powder and chili powder.
8. Fry until oil separates from the cashew paste. This step is very important or else you will have the raw smell.
9. Now remove the kadai from heat and add milk and mix well so there are no lumps.
10. Bring back to the heat and add 1 cup of water, add salt and mix well.
11. Cover the lid and cook for 5-6 minutes.
12. The oil should be visible on the surface.
13. Now again remove from heat and add the remaining fresh cream.

14. Add garam masala and sugar, mix well.
15. Now bring back to the heat, add the tandoori chicken pieces and close the lid.
16. Bring to boil and simmer for 2 minutes.
17. The gravy thickens and you can see the silky smooth gravy.
18. Transfer to a serving bowl, garnish with green chillies and fresh cream.
19. Serve hot with chapati, roti, naan, etc..

Note:

1. For more color add 2 drops of red food color. Follow these steps carefully for proper results.
2. Instead of Tandoori chicken, fried paneer can be added to make BUTTER PANEER.

Chicken Lettuce Wraps

Ingredients:

• 1/2 lb Grounded Chicken
• 1 Iceberg lettuce
• 1 packet thin Rice noodles
• 1/2 cup Onion finely chopped
• 1 tsp Ginger garlic paste
• 2 tbsp Red chili flakes
• 1 tsp Chili paste
• 2 tbsp Soya sauce
• 1 tsp White vinegar
• 3 tbsp Oil for chicken
• Oil for deep frying
• Salt to taste

Method:

1. Heat a nonstick pan, add oil, when hot add onions and fry til brown.
2. Now add ginger garlic paste and fry until raw smell is gone.
3. Add grounded chicken to it and keep stirring, breaking the chicken into small granules.
4. Add chili flakes and chili sauce and saute it.
5. Close the lid and cook until the chicken is thoroughly cooked.
6. Now add soya sauce, vinegar and salt.
7. Keep frying the chicken until all the moisture evaporates and keep roasting it.

8. Now remove the chicken and keep aside.
9. Now heat oil for deep frying.
10. The oil should be smoking hot.
11. Now add the rice noodles in batches and fry in oil until crisp and white.
12. Remove and place on a paper towel.

13. Now remove the layers of lettuce, wash in running water and place on a serving plate.
14. Now spread the crispy rice noodles on a plate and place the chicken on top of it.
15. Serve each lettuce with crispy noodles and chicken in center, wrap it and have.
16. Enjoy !!!

Chicken Wontons

Ingredients for Filling:

• 1/4 lb Ground Chicken
• Wonton wrappers
• 1 bundle Spring onions chopped
• 1 Carrot grated
• 3 cloves Garlic crushed
• 2 tbsp Soya sauce
• 2 tbsp White Vinegar
• 3 tbsp Oil
• 4 tbsp Red chili flakes
• 1 tsp All purpose flour
• 4 tbsp Water
• 1/4 tsp Sugar
• Salt to taste

Ingredients:

• 1/4 cup White Vinegar
• 2 tsp Soya sauce
• 2 Green chillies finely chopped

Method for filling:

1. Heat a kadai or wok, add oil, when hot add garlic, spring onions and carrots.
2. Saute for a minute. Add ground chicken to it and keep stirring breaking into small crumbles.
3. Add salt and mix well.

4. Close the lid and cook until cooked.
5. Stir in between.
6. When the chicken is completely dry, add sugar, soya sauce and vinegar.
7. Mix well and transfer to a bowl.
8. Allow to cool. Chicken filling is ready.
9. Now take a small bowl, add all pupose flour and water, mix well.
10. This is the glue to stick the wrappers.

Method 1 for Wontons:

1. Now take the wonton wrappers.
2. Place a spoon full of filling at the centre of the wrapper.
3. Wet all the sides with the glue.

4. Now stick the other wrapper, so the filling in covered on all sides.

5. Now stick the adjacent sides and them slightly bend the top of the wrappers.

6. A flowers shape is formed. Proceed with all the other wrappers.

7. Heat oil for frying and fry all the Wontons on both sides.
8. Serve hot with sauce.

Method 2 for Wontons:

1. Take the wonton wrapper, place the filling at one side of the sheet.
2. Now wet the sides, fold the wrapper into half, forming a triangle.

3. Now wet the other two ends.
4. Overlap the two ends and now a boat shape is formed.

5. Proceed with other wontons.
6. Heat oil for frying.
7. Fry the Wontons on both sides.
8. Serve with sauce.

Method for Sauce:

1. Take a small bowl.

2. Add vinegar, soya sauce and green chillies.
3. Mix well and serve with wontons.

Methi Murgh / Chicken

Ingredients:

• 1/2 lb chicken
• 2 cups Methi / Fenugreek leaves chopped
• 2 cups Onions finely chopped
• 1 cup Tomato chopped
• 2 cups Yogurt
• 2 Green chillies slit
• 2 tbsp Ginger garlic paste
• 1 tsp Chili powder
• 1 1/2 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 4 tbsp Oil
• 1 tsp Garam masala
• Salt to taste
• 1/4 cup Water
• 2 tbsp Coriander leaves chopped

  

Method:

1. Wash and cut the chicken and keep aside.
2. Now in a bowl add ginger garlic paste, chicken and yogurt.
3. Mix well, close the lid and marinate it for at least 1 hour.
4. Now heat a pressure cooker, add oil , when hot add onions.

5. Fry the onions until golden brown.
6. Now add fenugreek leaves and fry well.
7. Now add tomatoes, chili powder, coriander powder and turmeric powder.
8. Fry well until oil leaves the sides.
9. Now add the marinated chicken and yogurt.

10. Mix well, add salt and water, close the lid and pressure cool for 2 whistles.
11. Leave untouched until the steam is released.
12. Now transfer to a serving bowl, garnish with coriander leaves.
13. Serve hot with kushka, Kulcha, Naan, Chapati, etc..

Hyderabadi Chicken Biriyani

Ingredients:

• 2 cups Basmati rice
• 1/2 lb Chicken pieces
• 4 Green chillies chopped
• 1/2 cup Mint leaves chopped
• 2 tbsp Ginger garlic paste
• 1/2 cup Coriander leaves chopped
• 1 tsp Pepper corns
• 1 tsp Cumin seeds
• 1/2 tsp Turmeric powder
• 1 tsp Chili powder
• 1/2 tsp Cumin powder
• 1 1/4 tsp Coriander powder
• 2 Bay leaves
• 2 Mace
• 2" piece Cinnamon
• 4 Cloves
• 2 Green cardamon
• 2 Black cardamon
• 1 cup Onion sliced
• 1 cup Yogurt
• 1/4 cup Oil
• Salt to taste

Method:

1. Heat a pan add 1 tsp oil, when hot fry the onions until golden brown. Remove and keep aside.
2. Wash and soak the rice in water.
3. Wash and clean the chicken and put in a bowl.
4. Add green chillies, mint leaves, ginger garlic paste, coriander leaves, pepper corns, cumin seeds, coriander powder, chili powder, turmeric powder, cumin powder, salt, bay leaf, mace, cinnamon, cloves, green cardamon, black cardamon, yogurt, oil and fried onions to the chicken.

5. Mix them all well. Allow to marinate for 1 hour.
6. Boil large amount of water in a large vessel, add the soaked basmati rice.

7. When the rice breaks into half when pressed, remove and strain all the water.
8. Now take a flat pressure cooker pan.
9. Add this marinated chicken at the bottom, spread evenly.
10. On top of this chicken spread the half cooked rice evenly.

11. Close the lid with whistle on top.
12. Now cook in high flame for 5 mins, reduce the flame to medium and cook for 15 mins.
13. Now reduce the flame to low and cook for 10 mins.

14. Switch off the stove.
15. In this meantime if 2 whistles comes, just switch off the stove and remove from heat.
16. Leave untouched until pressure is released.
17. Remove the lid and transfer to a large tray and gently mix the rice.
18. Serve hot with raita and cucumbers.

Note:

1. This is also a Hyderabad biriyani.
2. The flame timings must be noted, or else the chicken will be burnt.
3. This is a very easy recipe, but tastes great.

Hyderabadi Chicken Korma

Ingredients:

• 1 lb Chicken
• 1 1/2 cup Onion sliced
• 1/2 cup Tomato chopped
• 2 tbsp Ginger garlic paste
• 4 tbsp Fresh cream
• 8 Dry red chillies
• 1 tbsp Poppy seeds
• 8 Almonds
• 6 Cashew nuts
• 4 Cloves
• 1" piece Cinnamon
• 3 Cardamons
• 4 tbsp Oil
• Salt to taste

Method:

1. In a mixie jar add red chillies, poppy seeds, almonds, cashew nuts, cloves, cinnamon and cardamons.
2. Grind them all together with little water to a fine paste.
3. Remove and keep aside.
4. Now heat a pan add 1 tsp of oil and fry the onions until brown.
5. Cool it and grind it to a smooth paste. Remove and keep aside.
6. Wash the chicken and keep aside.
7. Now heat a pressure cooker.

8. When hot add oil and fry the grounded masala paste until brown.
9. Now add tomatoes and ginger garlic paste and fry well.
10. Add chicken pieces and saute for few minutes.
11. Add the onion paste and mix well.
12. Add salt and 1 cup water, close the lid and pressure cook for 2 whistles.
13. Leave untouched until pressure is released.
14. Now remove the lid, add fresh cream and mix well.
15. Transfer to a bowl.
16. Serve hot with parathas, naan, etc..

Ginger Chicken

Ingredients:

• 1/2 lb Chicken boneless
• 1/4 cup Ginger grated
• 4 Dry red chillies broken
• 1 cup Mushroom or Potato sliced
• 1/4 cup Green capsicum finely chopped lengthwise
• 2 tbsp Freshly ground pepper powder
• 1 bunch Spring onion finely chopped
• 1 tsp Red chili paste
• 3 tsp Soya sauce
• 2 tbsp Vinegar
• 4 tbsp Oil 
• Salt to taste

Method:

1. Wash the chicken and cut into thin strips and keep aside.
2. Heat a kadai or wok, add oil, when the oil is very hot add broken red chillies and ginger.
3. Fry well, now add chicken strips and saute it.
4. When the chicken is half cooked add the sliced potatoes and saute well.
5. Keep frying on high heat.

6. Now add chopped capsicum and saute it.
7. When the chicken is thoroughly cooked, saute gently as they easily break.
8. Now add soya sauce, vinegar, pepper powder, red chili paste and salt. Mix thoroughly.
9. Finely add the chopped spring onions.
10. Saute well and transfer to a serving bowl.
11. Serve with a bowl of hot steamed rice.
12. Serve hot. Enjoy this delicious indo-chinese dish.

Pepper Chicken Roast

Ingredients:

• 1 lb Chicken
• 1/2 cup Onion chopped
• 1 cup Tomato chopped
• 1 1/2 tbsp Ginger garlic paste
• 1/4 tsp Chili powder
• 1/4 tsp Turmeric powder
• 3 tsp Pepper powder freshly ground
• 1/2 tsp Garam masala powder
• 1 sprig Curry leaves
• 1 tbsp Coriander leaves chopped
• 4 tbsp Oil
• Salt to taste

 

Method:

1. Wash and chop the chicken into small pieces and keep aside.
2. Heat a heavy bottom pan, add oil.
3. When oil is hot add onion and curry leaves. Fry well till onion is golden brown.
4. Add ginger garlic paste and tomatoes. Fry until oil leaves the sides.
5. Now add chili powder, turmeric powder, garam masala powder and pepper powder.
6. Mix well and add the chicken.
7. Add salt and mix well.

8. Now reduce the flame to medium high, cover the lid and cook until all the water is evaporated.
9. Stir in between.
10. Now increase the flame to high and start roasting the chicken. Keen stirring frequently
11. Transfer to a serving bowl, garnish with coriander leaves.
12. Serve hot as a side dish.

Tandoori Chicken

Ingredients:

• 6 Chicken drumsticks
• 1 1/2 tbsp Lemon juice
• 1 tbsp Red chili powder
• 1/2 cup thick yogurt
• 2 tbsp Ginger garlic paste
• 1 tsp Garam masala
• 2 drops Orange food color
• Salt to taste

Method:

1. Wash and discard the skin of drumsticks.
2. In a bowl add lemon juice, salt and chili powder. Mix well
3. Add drum sticks to it and mix well.
4. Cover the lid and marinate for 30 mins.
5. Now add yogurt, ginger garlic paste, garam masala and food color.
6. Mix well and marinate for 2-3 hours.
7. Preheat the oven 400 F.

8. Place the drumsticks on a baking tray. Spray oil on them.
9. Bake for 30 mins.
10. Turn the drumsticks in between.
11. Spray oil every time you turn.
12. Remove and serve with few wedges of lime, onion and cucumbers.

Note:

1. Do not crowd the drumsticks while baking.
2. As water will the released from the chicken while baking.

Chicken Tikka

Ingredients:

• 1 lb Chicken (boneless)
• 2" pieces - 1 Green capsicum, 1 Red Capsicum and Onion
• 3 tbsp Lemon juice
• 2 tbsp Ginger garlic paste
• 1/2 cup thick Yogurt
• 1 Egg
• 1 tbsp Green chillies chopped
• 1 tbsp Chili powder
• 2 tbsp Coriander leaves chopped
• 6 Bamboo skewers
• Salt to taste

 

Method:

1. Wash the chicken and cut into 2" pieces.
2. Add chicken, capsicum red and green, onion, 2 tbsp Lemon juice, ginger garlic paste, chili powder and salt in a bowl.
3. Mix well, close the lid and allow to marinate for 30 mins.
4. Now add yogurt, egg, green chillies and coriander leaves to the chicken.
5. Mix well, cover the lid and marinate this for 2-3 hours.

6. Preheat the oven at 400 F.
7. Now take the skewers and arrange the chicken pieces with vegetables in between.
8. Place the skewers on a wire rack, spray some oil on top of them.
9. Bake in the oven at 400 F for 25 mins, turning once in between.
10. Cook till chicken turns tender.

11. Sprinkle 1 tbsp of lemon juice on hot skewers.
12. Serve on a bed of flavored rice.

Note:

1. If using a bamboo skewers, then it must be soaked in water overnight as it might burn during baking.
2. If using metal skewers, grease it and then arrange the chicken.
3. Place a tray below the skewers to hold the dripping from chicken.

Pepper Chicken Dry

Ingredients:

• 1lb Chicken
• 3 tbsp Pepper powder
• 1/2 tsp Turmeric powder
• 1 tbsp Ginger garlic paste
• 1/2 tsp Chili powder
• 4 tbsp Oil
• 2 sprig Curry leaves 
• Salt to taste

Method:

1. Wash and clean the chicken. Cut it in to very small pieces.
2. In a pan add 1 tbsp of oil, when hot add the chicken, turmeric powder, chili powder and salt.
3. Close the lid and reduce the flame to medium low and cook with its own liquids.
4. Keep stirring in between.
5. Once the chicken is cooked and all the water is evaporated, remove and keep aside.
6. Now heat a kadai or wok, add remaining oil.

7. When hot add curry leaves and fry well.
8. Add the cooked chicken to it, add pepper powder and mix it well.
9. Fry it till the oil leaves the sides, adjust pepper powder for more spicy.
10. Serve as appetizers or as side dish with rice and rasam.
11. Easy to make and Enjoy!

Note:

1.  This recipe is good when used chicken with bones.

Chettinad Chicken

Ingredients:

• 1 lb chicken (with bones)
• 1/2 cup Yogurt whisked
• 2 tbsp Ginger garlic paste
• 2 tbsp Peppercorns freshly crushed
• 1 cup Onion finely chopped
• 1 cup Tomatoes chopped
• 1 tsp Garam masala
• 1/4 tsp Turmeric
• 1 tsp Mustard seeds
• 1 sprig Curry leaves
• 2 tbsp Coriander chopped
• 4 tbsp Oil
• Salt to taste

Method: 

1. Clean the chicken and put in a bowl.
2. Add yogurt, 1 tbsp ginger garlic paste, pepper and half of salt and mix well.
3. Close the lid and marinate for atleast 1 hour.
4. Heat a pressure cooker add oil, when hot add mustard.
5. When mustard splutter add onions and fry till golden brown.
6. Add tomatoes, garam masala, turmeric and 1 tbsp ginger garlic paste, fry till oil leaves the sides.
7. Add curry leaves and the marinated chicken, mix them well.

8. Add salt to the curry, mix it and close the lid.
9. Pressure cook for 2-3 whistles.
10. Remove from heat and leave untouched until pressure is released.
11. Stir along with coriander leaves and transfer to bowl.
12. Enjoy the flavour of chicken, pepper and curry leaves.
13. Serve hot with rice, chapati, naan, etc..

Chicken korma

Ingredients:

• 1/2 lb Chicken
• 1 cup Onion chopped
• 1" piece Cinnamon
• 3 cloves
• 1 cardamon
• 1/2 tsp Peppercorns
• 2 Green chilies
• 1" piece Ginger
• 3 cloves Garlic
• 1 Tomato
• 3 tsp Mint leaves
• 1/2 shredded Coconut
• 1 tsp Chili powder
• 1 1/2 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 5-6 tsp Coriander leaves chopped
• 4 Curry leaves
• 3 tbsp Oil
• Salt to taste

Method:

1. Wash and cut the chickens in to small pieces.
2. Grind ginger, garlic, cloves, cinnamon and  peppercorns to a fine paste and keep aside.
3. Heat a pressure cooker. Add oil, fry onions.
4. When the onions turn golden brown remove it leaving the remaining oil in the cooker.
5. Now grind this onion along with tomato, coriander and coconut to a very fine paste.
6. Add the grounded ginger garlic paste, mint leaves and slit green chillies to the leftover oil in the pressure cooker and fry well.
7. Add chicken pieces and saute it.
8. Add chili powder, coriander powder and turmeric. Mix well
9. Now add the grounded coconut paste and fry for few minutes.
10. Adjust water to a gravy consistency.
11. Add salt and close the lid.
12. Pressure cook for 3 whistles.
13. Leave the cooker untouched til the steam is released.
14. Transfer to a serving bowl and garnish with Coriander leaves.
15. Serve with chapati, dosa, idli, rice,etc.

Chicken 65

Ingredients:

• 1 lb Chicken (boneless)
• 2 tsp Cornflour
• 2 tsp All purpose flour (maida)
• 1 Egg
• 3 tsp Ginger garlic paste
• 2 tsp Red chili powder
• 12 Green chili slit
• 2 cups yogurt
• 1 tsp Garam masala
• 4 drops Red food color
• 3 tsp Lime juice
• Salt to taste
• Oil to deep fry

Method:

1. Wash the chicken and chop them to small pieces.
2. In a bowl add cornflour, all purpose flour, egg, ginger garlic paste, chili powder and salt.
3. Mix them to make a thick batter.
4. Add chicken to it, mix them well and marinate for at least 30mins.
5. Heat a kadai or wok.
6. Pour oil, when hot, deep fry all these chicken. When fried, remove it and keep aside.
7. They look like this in the picture below.

8. Now heat another kadai.
9. Pour 2tsp of oil. When hot add slit green chili, then add yogurt and saute it.
10. Add red food color, garam masala and little salt.
11. Add the fried chicken in the yogurt mixture and keep stirring.
12. Fry until the yogurt disappears and the chicken is dry and roasted.
13. Add lemon juice and saute it.
14. Transfer to a serving bowl and serve.

Avarakkai Chicken Gravy

Ingredients:

• Chicken 1lb
• Avarakkai seeds 2cups (Lima beans)
• Oil 4tbsp
• Cloves 4
• Cinnamon 1"
• Ginger garlic paste 2tsp
• Onion chopped 1cup
• Green chillies 4slit
• Mint leaves chopped 2tbsp
• Coriander leaves chopped 3tbsp
• Tomatoes chopped 1/2cup
• Turmeric 1/2tsp
• Chili powder 3/4tsp
• Dhania powder 1 1/4 tsp
• Pepper corns 1/2 tsp
• Coconut shredded 1/2tsp
• Fennel seeds 1/2tsp
• Water
• Salt to taste       

                                                                                                                                                                

Method:

1. First Clean the chicken and cut into small pieces and keep aside.
2. Grind the cloves, cinnamon and pepper to course powder. This is called the spice powder.
3. Grind coconut and fennel with little water to a very fine paste.
4. Heat the pressure cooker, when hot add oil. To it add onions and chillies fry until onions are golder brown.
5. Now add the spice powder and ginger garlic paste. Saute it.
6. Now add the chicken and mint leaves, saute well.
7. Add tomatoes and coriander leaves. Saute and cook until tomatoes are soft.
8. Add turmeric, chili powder, dhania powder and saute.
9. Now add the avarakkai seeds and saute for few mins.
10. Add the grounded coconut and adjust water to make curry.
11. Pressure cook for 3-4 whistles. Allow untouched until steam is out.
12. Serve hot with Dosa, rice, puri, roti, etc.,

Note:

If the Avarakkai seeds are frozen, then you should pressure cook with water for 3-4 whistles before making the curry. Later again pressure cook with chicken.

If you have fresh avarakkai seeds then you can directly pressure cook with chicken.

Hyderabadi Chicken Dum Biriyani

Ingredients:

• 1/2 lb Chicken
• 2 tbsp Ginger Garlic paste
• Cloves 2,Cinnamon 1/2" and Cardamom 3 (dry powder all these three)
• 10 Green chillies slit in center
• 1 1/2 cup Onion thinly sliced
• 1 Tomato large
• 1/2 cup Mint leaves
• 2 tsp Yogurt
• 1/2 cup Coriander chopped
• Salt to taste
• 1/2 cup Oil
• 3 cup Basmati rice
• 2 tsp Lemon juice

Method:

1. In a pressure cooker add oil, when hot add the dry spice powder,Green chili and onions. Roast well until onions are golden brown.
2. Remove little fried onion in to a plate, which we use later.
3. Now add the chicken pieces and ginger garlic paste, cover the lid slightly so that the chicken gets sauted with these flavours.
4. Now add mint leaves and saute it.
5. Add chopped tomatoes, close the lid slightly until the tomatoes are cooked
6. Add yogurt, coriander leaves and salt( little less)
7. Mix them well, add lemon juice and stir it again.
8. Close the pressure cooker and give two whistles.
9. Leave it untouched until all the steam is out, only then the oil separates.
10. Collect this separated oil in a cup which we use later.
11. In the meantime when the cooker is cooling u can cook the basmati rice with plenty of water until it is half cooked.
12. Add some mint, salt and elachi to the cooking rice.
13. Strain all the water.

Arrange: 

1. Now in a large baking tray layer the rice and gravy, repeat it twice and top with rice.
2. On this pour the oil which we collected and sprinkle little saffron color and few roasted fried onions.
3. Cover it with Aluminium foil so no air escapes and place in oven.
4. Bake 350 F for 10mins.
5. Serve with Raita.

Note:

        If u feel the rice is uncooked just sprinkle little water and leave in oven for another 5 mins.