Preparation
Step 1
In a large pot, melt butter and add 1 onion, cooking for 2-3 minutes. Then, add chicken, cumin, jareesh, milk and 2 cups of water. Cover and let simmer over low heat for 1 hour or until jareesh is cooked through and tender.
Step 2
Remove chicken from the pot and shred, discarding any bones or skin. Return chicken to the pot and mix.
Step 3
Bring the mixture to boil and add the orzo. Reduce heat and let cook for 8 minutes or until pasta is cooked through, stirring occasionally. Season with salt and pepper.
Step 4
Meanwhile, make the kishna by melting ghee in medium pan. Add 1 onion and cook until golden. Then add lemon powder and cook for 1 minute.
Step 5
Seve Jareesh topped with kishna.
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