1⁄2 cup lemon juice
1⁄2 cup vinegar
1 teaspoon dhana jeeru (cumin)
few strands of saffron infused in 1⁄4 cup hot water
1⁄2 cup sour milk
1⁄2 bottle steers peri peri sauce
fried julienne strips of carrot and red, yellow & green peppers
fried potatoes which has been seasoned with salt and arad (turmeric)
1. Boil rice with a teaspoon of whole jeeru (cumin) and salt to taste. Drain and set aside. Mix above ingredients together in a dish and use half to marinate chicken. Put a few tablespoons of oil in the base of your pot and layer chicken and potatoes.
2. Mix the rest of the marinade in the rice as well as the carrots and peppers. Layer rice on top of meat and potatoes, put a few blobs of ghee (Clarified butter) on top and cover with foil. Steam for about an hour.