Items Required:

Chicken : 250gms

Garam masala: 1 spoon

Coriander leaf: ½ spoon

Curd: ½ cup

Onion: 50gms

Basumati rice: ½ kg

Oil: 4 spoons

Garlic: 6 petals

Karibevu: 1 petal

Ginger: 5gms

Kesari: ½ spoon

Salt according to taste

Preparation Method:

Clean the rice in water, and along with water, keep the rice to cook. Clean the flesh and separate the bones, cut it in small pieces. Keep the karibevu leaves, in a plate separately. Churn the curd. Keep the ginger cut pieces. Trim the coriander leaves. Cut the karibevu leaves. Churn the curd. Keep ginger cut pieces. Keep kesari in water. When the rice is half baked, heating onion, ginger, garlic, coriander leaves grinded and kept in a separate small vessel. Put masala products, and meat pieces to put, and keep the mixture for three hours, cook meat pieces  with masala. Put oil in the pan, and after the oil is heated put karibevu leaves. Put chicken, masala to it, half baked rice to be mixed and add salt, cook it mild flame.