Ingredients:
• 1/4 kg – Chicken
• 1 cup – basmati Rice
• 1.5 cups – water
• 1 cup – onion, finely chopped
• 3/4 cup – tomato, finely chopped
• 2″ piece – Ginger
• 8 Cloves – Garlic
• 2 – Green chillies
• 1/2 tsp – Turmeric powder
• 2 tbsp – Curd
• 1 tsp – Red Chilli powder
• 1 tsp – anise seeds
• 1 – Cinnamon stick (small)
• 3 – Cloves
• a pinch of kesari powder
• 1/4 tsp – Garam Masala powder
• 1/4 cup – Mint leaves
• 4 tbsp – coriander leaves, finely chopped
• 2 tsp – oil
• 2 tsp – Ghee
• salt to taste
Method:
- Clean the chicken and cut into medium-sized pieces.
- Grind the ginger, garlic and anise seeds into a fine paste.
- Heat oil in a pressure cooker.
- Add the cinnamon stick and cloves and fry for a few seconds.
- Add ginger-garlic paste, mint leaves, coriander leaves, onion and tomato and fry well.
- Add the chicken and fry for a minute. Then add the turmeric powder, chilli powder, 1.5 cups of water, curd, salt and rice and stir well.
- Close the cooker and put the flame on medium high.
- When the nozzle emanates steam, put the weight on the cooker and turn the flame to medium low and cook for 8 minutes.
- Remove the cooker from the flame and keep aside.
- Remove the lid after 10 minutes, stir the rice well and serve.
Recipe courtesy of Sify Bawarchi