Ingredients
- Basmati Rice – 400 gms
- Chicken – 500 gms
- Onions – 2 medium size, sliced thinly
- Ginger-Garlic paste – 2 tbsps
- Green chillies – 4, slit into two
- Turmeric powder – 1 tsp
- Red chilli powder – 1 tsp
- Coriander powder – 2 tsps
- Garam masala – 1tsp
- Shahi Jeera – 1 tsp
- Curd – 2 cups
- Lemon juice – 2 tbsp
- Cloves – 6 no’s
- Black Cardamoms – 4
- Cinnamon sticks – 2 inch piece
- Bay leaves – 2
- Oil – ½ cup
- Salt to taste
To Garnish
- Pudina Leaves – a small bunch
- Coriander leaves – few sprigs
Preparation Method
- Marinate chicken pieces with curd, lemon juice, ginger-garlic paste and red chilli powder.
- Keep it in the fridge for about an hour.
- Wash and soak the rice for about 15 minutes.
- Take a heavy bottomed vessel or a pressure cooker.
- Pour oil and heat for some time. Add sliced onions, cinnamon, cloves, bay leaves, cardamoms, jeera and green chillies.
- Now add the marinated chicken pieces. Mix well and cover it.
- Cook for 5- 10 minutes till the chicken is half cooked.
- Add the soaked rice to it and 3 cups of water.
- Pressure cook for 1 or 2 whistles or cook till the rice is done.
- Garnish with chopped mint and coriander leaves.
- Serve hot with Onion Slices And Lemon.
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