Ingredients (serves for 2)
basmati rice - 2 cups (1 cup size = 150 ml)
chicken - 1/2 kg
big onion - 1
tomato - 1
ghee - 1 tsp
oil - 2 tsp
coriander leaves - for garnishing
Ingredients for grinding masala (Section 1)
ginger - 3 small pieces
garlic - 8 - 10 pods
fennel seeds - 1 tsp
green chili - 4
red chili - 4
cinnamon - 1 small stick
mint leaves - 1 fist full
cloves - 3
Ingredients for marinating the chicken (Section 2)
curd - 1 tablespoon
red chili powder - 1 tsp
coriander powder - 1 1/2 tsp
turmeric powder - 1 tsp
grounded masala - half portion
salt - as needed
Items for seasoning (Section 3)
bay leaves - 2
cinnamon - 2 small sticks
clove - 2
cardamom - 2
curry leaves - few
mint leaves - 1 fist full
fennel seeds - 1 tsp
Method:
- grind the ingredients given under masala section (section 1) to a smooth paste
- Marinate the chicken with the ingredients given under marination section(section 2) .add salt now itself
- let it rest for 30 mins
- wash the basmati rice and soak in water for 10 - 15 mins
- drain the water and roast the soaked rice in 1 tsp of ghee in medium flame for 3 - 4 mins until the rice don't stick to the vessel. keep it aside.
- roughly chop onion and tomato
- heat oil in a heavy bottomed vessel and add the items given under seasoning section (section 3)
- after a minute, add chopped onion
- once the onion becomes transparent , add chopped tomatoes
- once the tomatoes become soft, add the remaining half portion of grounded masala
- saute it for few mins and then add the marinated chicken
- cook covered until the chicken becomes cooked and gravy becomes thick
- transfer the cooked chicken to pressure cooker and add rice, 3 cups of water
- check salt and pressure cook for 1 whistle
- once the pressure is released, mix the rice gently with fork
- garnish with coriander leaves
- serve hot with raitha and chicken 65
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The two different types of chicken on the plate should be interesting
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