Ingredients :
Basmati Rice
2 cups Onion , 2 medium sized (thinly sliced)
Tomato 1 no. (chopped)
Green chili 3 or 4 (slit open)
Ginger Garlic Paste 1 tbsp
Mint leaves 1/4 cup (chopped)
Coriander leaves 1/4 cup (chopped)
hung Curd 1/2 cup (diluted to 1 cup -use the same cup which u measure rice)
Turmeric Powder a generous pinch
Chilli Powder 1/2 tsp
Salt to taste
To Marinate :
Ginger Garlic Paste 1/4 tsp
Yogurt/Curd 1 tbsp
Chilli powder 1 tsp
Coriander powder 1 tsp
Garam Masala Powder 1/4 tsp
Salt 1/2 tsp
To Temper
Oil 3 tbsp
Clove 4 no.s
Cinnamon 2" stick
Bay leaf 1 small
Cardamom 3 no.s
Prep :
First wash chicken drain excess water then marinate with the ingredients given under the heading "To marinate" and cover it and keep aside for at least 30 minutes.
Wash and soak rice in water for atleast 20-30 minutes.
Heat oil in a pressure cooker, add the tempering ingredients one by one then add onion, green chilli, mint leaves, coriander sprinkle little salt and saute for 1-2 minutes.
Then add ginger garlic paste and saute till the raw smell leaves.
After that add tomato and saute till it turns soft n mushy.
Now add the marinated chicken, chilli powder, turmeric powder and saute for 2-3 minutes.
Then cook covered for 6-7 minutes or till the chicken gets 3/4th cooked.
And then add enough 1 cup yogurt and 2 or 3 cups of water, enough salt and allow to boil.
Once it starts boiling, reduce the flame and cook for 3 minutes.
And now add soaked and drained rice and pressure cook for 1 -2 whistles.
But if u are cooking in skillet/stove top, cook rice with lid closed in medium heat till 80% water absorbed(see pic below).
At this stage using a clean kitchen towel close the skillet and then close the cloth with lid and turn the heat to low and cook in DUM for 6-7 minutes.
Serve hot with raita/curry/boiled eggs.
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