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:

1. Clean the chicken and cut into medium-sized pieces.
2. Grind the ginger, garlic and anise seeds into a fine paste.
3. Heat oil in a pressure cooker.
4. Add the cinnamon stick and cloves and fry for a few seconds.
5. Add ginger-garlic paste, mint leaves, coriander leaves, onion and tomato and fry well.
6. 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.
7. Close the cooker and put the flame on medium high.
8. When the nozzle emanates steam, put the weight on the cooker and turn the flame to medium low and cook for 8 minutes.
9. Remove the cooker from the flame and keep aside.
10. Remove the lid after 10 minutes, stir the rice well and serve.

Recipe courtesy of Sify Bawarchi