Thursday, March 15, 2012




Basmati or Jeera Rice 500 gm
Chicken 500 gm
Onion (chopped) 1 nos
Tomato (chopped) 3 nos
Green chillies 5 nos
Cinnamon 5 to 6 strips
Cardamom 6 to 10 nos
Cloves 8 to 10 nos
Fennel 1 tsp
Cashewnuts 10 nos
Garam Masala powder 1/2 tsp
Chilli powder 1 tsp
Turmeric Powder 1/2 tsp
Bay leaves 2 nos
Curd 2 tsp
Ginger garlic paste 2 tsp
Coconut milk 200 ml
Curry leaves 1 spring
Coriander leaves 1 spring
Mint leaves a few
Salt to taste
Oil 15 ml
Ghee 2 tbsp
1. Wash Basmati rice and soak it in 800 ml of water for 15 to 30 mins.
2. Wash Chicken and cut into small pieces. Add chilli powder, 1 tsp ginger garlic paste, curd and salt. Mix well and keep aside for 3 to 4 hours. Marinating Chicken overnight gives best taste.
3. Heat oil in a 5 ltr pressure cooker. Add cinnamon, cardamom, cloves, cashewnuts, fennel and fry in a slow flame till the cashewnut colour changes slightly brown.
4. Add chopped Onion, green chillies(slit vertically) and curry leaves and continue frying till the raw smell of onion subsides.
5. Add chopped tomatoes, remaining ginger garlic paste, garam masala, turmeric powder, corinader leaves, mint leaves, salt and continue frying in slow flame till tomato get mashed well.
6. Add chicken and continue frying till the chicken gets slightly cooked.
7. Add Basmati rice and continue frying for 2 mins.
8. Add water which we soaked rice and coconut milk. Bring to boil and pressure cook for 8 to 10 minutes.
9. Remove from heat and transfer to a big plate.
10. Add ghee and mix well.
11. Serve hot with kurma and raita.

1 comment:

  1. Great recipe. Top marks, Thanks for sharing this.