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Chicken- 2 lbs (cut into pieces)
Chicken broth- 1 cup
Cinnamon- 1 piece
Cloves- 2
Cardamom pods- 2
Bay leaves- 2
Fennel seeds- 1 tsp
Ginger- 1 inch piece (chopped)
Garlic- 10 cloves
Green chilies- 3 (chopped)
Large onions- 2 (cut into quarters)
Large tomatoes- 2 (chopped)
Long grain basmati rice- 2 cups
Turmeric powder- 1/2 tsp
Garam masala powder- 1/2 tsp
Dalda or ghee- 6 tablespoons
Plain yoghurt- 1/2 cup
Fresh mint leaves- 8
Cilantro (coriander) leaves
Salt
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Grind the ingredients 3-11 together to make a paste.
Heat dalda or ghee in a large pan and add the ground mixture. Fry for about 10 minutes until the oil separates from the mixture. Add chopped tomatoes and fry for a few minutes. Then add the chicken pieces, turmeric powder, garam masala and salt and fry until all the chicken pieces are coated with the masala. Add the washed rice and stir fry for 10 minutes until the rice becomes translucent. Mix in the yoghurt.
Transfer this to the pressure cooker. Pour 3 cups of water and 1 cup of chicken broth. Spread the mint & coriander leaves on top and cook until done. Remove the mint leaves.
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