a:10:{i:0;a:3:{s:11:"description";s:42:"Using a knife make cuts in chicken pieces.";s:5:"group";s:0:"";s:5:"image";s:0:"";}i:1;a:3:{s:11:"description";s:227:"Combine all the ingredients in a bowl except the last two and rub it thoroughly onto the chicken pieces. Cover the remaining with marinade. Give it a koyle-ka-dum and allow it to marinate for at least 1 hour in the refrigerator";s:5:"group";s:0:"";s:5:"image";s:0:"";}i:2;a:3:{s:11:"description";s:86:"Heat the oil & cook marinated chicken tikka on a high heat just to get a little color.";s:5:"group";s:0:"";s:5:"image";s:0:"";}i:3;a:3:{s:11:"description";s:175:"Add half a cup of water and cook with the lid covered for 15 minutes. After a few minutes flip to ensure even cooking on both sides. Cook until the meat is tender. Keep aside.";s:5:"group";s:0:"";s:5:"image";s:0:"";}i:4;a:3:{s:11:"description";s:60:"
Wash & soak National Basmati Rice for at least 15 minutes.";s:5:"group";s:0:"";s:5:"image";s:0:"";}i:5;a:3:{s:11:"description";s:77:"Heat the oil in a large pot and fry the onions till they are golden in color.";s:5:"group";s:0:"";s:5:"image";s:0:"";}i:6;a:3:{s:11:"description";s:152:"To this add National Ginger Paste, National Garlic Paste, National Quorma Masala, crushed chili, National Iodized Salt and yogurt; cook for 4-5 minutes.";s:5:"group";s:0:"";s:5:"image";s:0:"";}i:7;a:3:{s:11:"description";s:187:"In a large pan bring 3 liters of water to a rapid boil; add 3 tbsp National Iodized Salt and 2-3 lemons (sliced). Add the drained rice and boil till rice reaches do kanni stage. Strain.
";s:5:"group";s:0:"";s:5:"image";s:0:"";}i:8;a:3:{s:11:"description";s:223:"Start layering the masala with the cooked chicken tikkas. Then sprinkle green chili, fresh coriander, fresh mint leaves, and lemon slices.Finally top with the rice and sprinkle a pinch of orange food color. Leave for dum.
";s:5:"group";s:0:"";s:5:"image";s:0:"";}i:9;a:3:{s:11:"description";s:21:"Mix gently and serve!";s:5:"group";s:0:"";s:5:"image";s:0:"";}}