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 :
1. Marinate chicken pieces with curd, lemon juice, ginger-garlic paste and red chilli powder.
2. Keep it in the fridge for about an hour.
3. Wash and soak the rice for about 15 minutes.
4. Take a heavy bottomed vessel or a pressure cooker.
5. Pour oil and heat for some time. Add sliced onions, cinnamon, cloves, bay leaves, cardamoms, jeera and green chillies.
6. Now add the marinated chicken pieces. Mix well and cover it.
7. Cook for 5- 10 minutes till the chicken is half cooked.
8. Add the soaked rice to it and 3 cups of water.
9. Pressure cook for 1 or 2 whistles or cook till the rice is done.
10. Garnish with chopped mint and coriander leaves.
* Serve hot with raitha.
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