Ingredients
Marinade
Mutton/Chicken - 2 poundsVine tomatoes - 8-10 diced into 1/2 inch cubes (6-8 cups)
Green chillis - 10 sliced/chopped
Coriander leaves - 25 gms (1 cup finely chopped)
Mint leaves - 25 gms (1 cup finely chopped)
Curds - 200 gms (1 cup)
Turmeric powder - 1/2 tsp
Salt - 1 tsp
Grind to paste
Green chillis - 8-10 groundCoriander leaves - 25 gms ground
Mint leaves - 25 gms ground
Cinnamon - 1
Cardamom - 2
Cloves - 2
Onion - 2 medium (finely chopped to about 2 cup)
Ginger and garlic paste - 3 tbsp
Basmati - 500 gms (about 3 cups)
Cinnamon - 2 inch
Cardamom - 2
Cloves - 5
Coconut milk - 1/3 cup (can) --> Optional
Preparation Method
- Marinate chicken with tomatoes, chopped coriander, chopped mint, chopped green chili, curd, turmeric powder, salt for 1 hour
- Heat 4 tbsp of ghee. Saute cinnamon, cardamom and cloves.
- Add onion and fry until golden brown
- Add ginger paste, garlic paste, green chili-coriander-mint paste and saute for 2-3 mins
- Add marinated meat along with the marinade and saute for 3-4 mins
- Add 1 cup of water. Pressure cook for 4 whistles and allow steam to release
- Soak rice in water for 30-45 mins. Drain water completely
- Strain fluid / stock from meat. Add meat and drippings back to cooker
- Heat 2 tbsp ghee in a pan
- Add cinnamon, cardamom and cloves and saute for a minute or so
- Add rice and fry until ghee is coated on rice. Add 1 tsp of salt an stir
- Add rice to cooker.
- [Optional] Add coconut milk to the stock
- Add 4-4.5 cups of stock for 3 cup of rice. If stock is not enough, use water for the rest. Taste for salt and adjust
- Pressure cook for 1 whistle. Allow to cool on hot stove
0 comments:
Subscribe to:
Post Comments (Atom)