Ingredients
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1 cup basmati rice
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400 g boneless, skinless chicken thighs, chopped into bite-sized pieces
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1 large onion , sliced
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1 large tomato , finely chopped
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1½ tsp ginger garlic paste
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1 to 2 green chilies
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½ tsp red chili powder
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1 tsp coriander powder
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10 mint leaves , roughly chopped
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Handful of coriander leaves, roughly chopped
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3 tbsp thick curd
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2 tsp lemon juice
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2 cups water
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Salt
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To Temper:
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2 tbsp ghee
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1 tsp boil
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1 bay leaf
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¼ inch cinnamon stick
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2 cloves
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1 cardamom
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½ tsp fennel seeds
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Place ghee and oil in a pressure cooker on heat. Add the bay leaf, cinnamon, cloves, fennel seeds, and cardamom. Sauté for a minute; add the onions. Cook until golden brown and translucent. Stir in the ginger garlic paste, cook for a minute.
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Add the tomatoes, and cook until they become mushy. Mix in the red chili powder and coriander powder; season with salt. Add the chicken pieces, and sauté until the chicken is coated well with the spices.
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Add the curd and mix. Pour in a cup of water, and bring to a boil. Cover, and pressure-cook for 2 whistles.
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Cook the basmati rice: wash and soak the rice in water. Once the pressure is released, add the soaked basmati rice, coriander, and mint leaves.
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Add the remaining cup of water and bring to a boil. Close the lid of the pressure cooker, and cook over medium flame for three whistles.
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Once pressure releases, open the lid and fluff the rice with a spoon. Add lemon juice and top with ghee.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.