Ingredients:
• 2 Kg – Chicken,skinned and cut into pieces
• 2 cups- thick Curd (plain unsweetened yoghurt)
• 2 tsp- each Garlic and Ginger paste
• 2 large Onion chopped
• 1/2 cup – Non-sweet Petit Peas
• 3 whole Cardamoms
• 2 tsp – whole Cumin seeds (jeera)
• 3 Cloves
• 3 pieces – Cinnamon
• 18 Green chillies (small)
• 2 tsp – Chilli powder
• 1 tsp – Turmeric powder (haldi)
• 1 cup – fresh Mint leaves (pudina)
• 1 bunch- fresh Coriander leaves
• 2 cups- long grain or Basmati Rice
• 2 cups- Water
• 5 tbsp- Oil or Ghee
• 1 tsp -Garam masala powder
• 1 tsp- Dhania powder
Method:
- Mix cleaned chicken with curd, garam masala, dhania powder, chilli powder, haldi powder, 1 tsp of ginger and garlic paste, chilli powder, 1/2 tsp salt, 1/2 tsp black pepper in a bowl and set aside.
- Wash coriander and green chillies, grind them together to a stiff green paste. Keep aside.
- Take a large non stick pan and heat 2 tbsp ghee/oil and add 1 tsp cumin seeds, 1 small onion cut lengthwise, 2 cardamoms, 2 cloves, 2 pieces cinnamon and fry till the onions turn slightly brown.
- Now add the washed long grain basmati rice, 1 tsp salt and peas, stir for about 5 minutes and keep at a low flame.
- Meanwhile, heat oil in a large pressure cooker bottom. When the oil is warm enough, add onions, 1 cardamom, 1 clove, 1 stick cinnamon, 1 tsp cumin seeds, mint leaves.
- Stir fry for few minutes, add 1 tsp ginger and garlic paste.
- Increase heat and add the chicken.
- Add the green paste and stir well.
- Stir under low heat by partially closing a lid, till the chicken is just about cooked, care should be taken not to overcook the chicken.
- Add salt to taste (be on the saltier side, as the rice will reduce the salt later).
- Now add the rice and add water just about covering the surface of the whole mixture (the more the water from the surface, the softer the rice will turn out).
- Cap the cooker and keep on medium flame till you hear two whistles.
- Switch off. Open after pressure reduces.
- Serve hot.
Recipe courtesy of Sunder