Ingredients:

• 2 cups – basmati Rice
• 1/4 cup – ginger/Garlic (chop equal amounts of Garlic and ginger)
• 1/2 cup – onion, finely chopped
• 5-6 – Green chillies
• 1 kg – Chicken (chopped, cleaned and marinated for a few minutes in a blend of yogurt (2tbsp), and a pinch of turmeric)
• 1 tsp – chilli powder
• 1 tsp – coriander powder
• 1/2 tsp – pepper powder
• 1 tsp – Turmeric
• 1 pinch – Kesar powder or any red food color
• Salt to taste
• 1/2 cup – Mint and coriander together
• 1 stick – Cinnamon
• 3-4 – Cloves
• 3- Bay Leaves

Method:

1. Grind the chillies, ginger/garlic, some onions and half of the mint-coriander mixture.
2. Fry the cloves, cinnamon and bay leaves.
3. When the cloves pop out add the onions and fry till it turns golden brown.
4. Now add the remaining mint-coriander leaves and fry.
5. When it gives an aroma add the chicken and the ground masala.
6. Add all the spices and salt and cook the chicken until the cooker whistles once. (Do not overcook the chicken. It must be only about 75% done).
7. When the weight cools off, remove the lid and filter the juice from the chicken.
8. Leave the chicken in the cooker.
9. Add four cups of water.
10. Pour it back into the cooker.
11. Let it boil and now add rice.
12. Stir once and keep the lid of the cooker upside down and close.
13. Keep checking once in a while till the rice is done.

Recipe courtesy of Maha Kumaran