Basmati Rice 2 cups
Ginger/garlic – 1/4 cup (Chop equal amounts of garlic and ginger)
Onion finely chopped – 1/2 cup
Green Chillies 5-6
Chicken – 1 kg (Chopped, cleaned and marinated for a few minutes in a blend of yogurt (2tbsp), and a pinch of turmeric)
1 tsp Chilli Powder
1 tsp Coriander Powder
1/2 tsp Pepper Powder
1 tsp Turmeric
A pinch of Kesar Powder or any Red Food Color
Salt to taste.
1/2 cup of Mint and Coriander together
Cinnamon – 1 stick
Bay leaves 3.
- Grind the chillies, ginger/garlic, and some onions and half of the mint-coriander mixture.
- Fry the cloves, cinnamon and bay leaves in a cooker. When the cloves pop add the onions and fry till golden brown.
- Now add the remaining mint-coriander leaves and fry. When it gives an aroma add the chicken and the ground masala. Add all the spices and salt and cook the chicken until the cooker whistles once. (Do not over cook the chicken. It must be only about 75% done). When the weight cools off, remove the lid and filter the juice from the chicken. Leave the chicken in the cooker. The water will be thick add enough water to it to make four cups of it. Pour it back into the cooker.
- Let it boil and now add the rice. Stir once and keep the lid of the cooker upside down and close. Keep checking once in a while till the rice is done.