Style: South Indian
Serves: 2-3
Ingredients:
Chicken - 1/2 kg (small pieces)
Salt - 1/2 tbsp
Ghee - 4 tbsp
Cinnamon - 1 inch
Cloves - 4-5
Peppercorns - 4-5
Onions - 2 nos (finely chopped ... appox 2 cups)
Ginger paste - 1 tbsp
Garlic paste - 0.5 tbsp
Green Chillies - 6-7 (slit lengthwise)
Turmeric powder - 1/2 tsp
Garam masala - 1 tbsp
Mint leaves - 1/4 cup (finely chopped)
Coriander leaves - 1/2 cup (finely chopped)
Curd - 2 tbsp
Red chilli powder - 1/2 tbsp
Basmati rice - 1 1/2 cups
Lemon juice - 1 tbsp
Coconut milk - 2 tbsp (Canned. If using fresh, adjust quantity of milk and water)
Water - 2 cups
Preparation method
Serves: 2-3
Ingredients:
Chicken - 1/2 kg (small pieces)
Salt - 1/2 tbsp
Ghee - 4 tbsp
Cinnamon - 1 inch
Cloves - 4-5
Peppercorns - 4-5
Onions - 2 nos (finely chopped ... appox 2 cups)
Ginger paste - 1 tbsp
Garlic paste - 0.5 tbsp
Green Chillies - 6-7 (slit lengthwise)
Turmeric powder - 1/2 tsp
Garam masala - 1 tbsp
Mint leaves - 1/4 cup (finely chopped)
Coriander leaves - 1/2 cup (finely chopped)
Curd - 2 tbsp
Red chilli powder - 1/2 tbsp
Basmati rice - 1 1/2 cups
Lemon juice - 1 tbsp
Coconut milk - 2 tbsp (Canned. If using fresh, adjust quantity of milk and water)
Water - 2 cups
Preparation method
- Heat 1 tsp ghee in a pan. Fry rice in low heat until very light brown. Do not over fry
- Heat oil. Fry cinnamon, cloves and peppercorns in oil for about a minute
- Add onions and fry until light brown in low heat
- Add ginger, garlic paste, chopped green chillies and turmeric powder. Cook for 2-3 minutes
- Add chicken and salt. Fry for 10-12 minutes in low heat
- Add garam masala, mint leaves, coriander leaves, curd, red chilli powder. Fry for 2-3 minutes
- Add water, rice, coconut milk and lemon juice
- Pressure cooker 1 whistle in low-medium heat. Let the cooker sit until the steam releases by itself
- Remove lid and mix well
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