Ingredients:
1. Make a mixture with tomato yoghurt, puree, green chilli paste, ginger garlic paste, red chilli powder, roasted cumin powder, turmeric powder, garam masala powder, coriander powder and salt.
2. Take the chicken and marinade it in the same mixture. Let it rest for 3-4 hours.
3. Put oil in a pan, heat it and fry onions till they turn golden brown.
4. Now, to this add the marinated chicken and cook the entire mixture for 10 mints.
5. After that in a pressure cooker, take the rice and add 3 1/2 cups of water to it. Also, take the saffron, mix with the milk and add to the rice.
6. Lastly, add the cardamom powder and the chicken pieces, along with the marinade.
7. Mix all the ingredients gently, cover with the cooker lid and pressure cook for 1 whistle.
- Basmati rice – 2 cups
- Chicken pieces – 3/4 kg.
- Onion – 3 large, sliced
- Yoghurt – 1 cup
- Ginger paste – 1 tsp
- Garlic paste – 1/2 tsp
- Green chilli paste – 1 tsp
- Tomato puree – 1/2 cup
- Red chilli powder – 2 tsp
- Turmeric powder – 1 tsp
- Cumin powder (roasted) – 1 tsp
- Cardamom powder – 1/2 tsp
- Garam masala powder – 2 tsp
- Milk – 1/2 cup
- Saffron – a pinch
- Coriander powder – 1 tsp
- Green coriander leaves – 2 tbsp, chopped
- Water – 3 1/2 cups
- Oil – 7 tbsp
- Salt as required
1. Make a mixture with tomato yoghurt, puree, green chilli paste, ginger garlic paste, red chilli powder, roasted cumin powder, turmeric powder, garam masala powder, coriander powder and salt.
2. Take the chicken and marinade it in the same mixture. Let it rest for 3-4 hours.
3. Put oil in a pan, heat it and fry onions till they turn golden brown.
4. Now, to this add the marinated chicken and cook the entire mixture for 10 mints.
5. After that in a pressure cooker, take the rice and add 3 1/2 cups of water to it. Also, take the saffron, mix with the milk and add to the rice.
6. Lastly, add the cardamom powder and the chicken pieces, along with the marinade.
7. Mix all the ingredients gently, cover with the cooker lid and pressure cook for 1 whistle.
Garnish with green coriander leaves and serve hot.
Source: Evernewrecipes
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