Ingredients:

• 1 kg – chicken/mutton pieces
• 1 tbsp – garlic-ginger paste
• 4 tbsp – Lime juice
• 1 tbsp – salt
• 1/2 bunch -mint
• 1 bunch – coriander
• 2 tbsp – desiccated Coconut
• 1 handful – roasted Peanuts
• 1 tbsp – Coriander seeds
• 1/2 tsp – cumin
• 6 – peppercorns
• 1/2 tsp -turmeric powder
• 1/2 – Onion
• 3 – Green chillies
• 6 Cloves – Garlic
• 1/2 inch piece – Ginger
• 2 tbsp – Ghee
• 1 – large chopped Onion
• 1 inch Cinnamon stick
• 5 – Cardamoms
• Rice – 2 cups, washed and drained
• Salt to taste
• 2-3 – Bay Leaves
• A mix of 1 chopped and fried onion, some roasted nuts and raisins, some chopped coriander and 1/4 cup Lime juice
• 3 – medium Potatoes – cut in half
• Boiled eggs – 4

Method:

1. Mix chicken with garlic ginger paste, lime juice, and salt and leave to marinate for 4-8 hrs.
2. Grind mint, coriander leaves, desiccated coconut, roasted peanuts, coriander seeds, pepper corns, turmeric powder, onion green chillies, garlic and ginger with some water to a smooth paste.
3. In the pressure cooker, heat ghee, fry onions, cinnamon stick, cardamom and then add the ground masala little by little and fry well.
4. Then add chicken pieces and potatoes and stir well, add salt, fry well for few mins, tossing gently.
5. Add 1.5 glasses water and wait till it boils, close and pressure cook up to 1 whistle.
6. Separate the water from the cooker and use this water, while cooking rice.
7. Add salt and bay leaves to rice water.
8. When rice is done, make alternate layers of rice and the chicken, rice at the bottom and top.
9. For each layer sprinkle a bit of the mix of chopped onions, roasted nuts, raisins, chopped coriander and lime juice.
10. Close and steam till the rice is done.
11. Place the boiled eggs on top along with the garnishing.

Recipe courtesy of Lil’ Chef