Ingredients:
1/2 kg chicken
2 1/2 cup jeeraga samba raw rice / basmati rice ( I used jeerakasala rice)
1/2 heaped cup shallots / small onions, chopped
1 1/2 inch ginger
5 big garlic cloves
12 green chillies
1/2 cup coriander leaves
1/4 cup mint leaves
2-3 small piece cinnamon
4 cloves
5 cardamoms
big pinch grated nutmeg
1 mace
1/2 tsp chilli powder
1/2 cup yogurt
juice of 1/2 lemon
salt to taste
1/4 cup oil
2 tbsp ghee
Preparation:
- Clean and cut the chicken into pieces and keep it aside. Wash and soak the rice for 30 minutes.
- Add ginger, garlic, green chillies, coriander leaves, mint leaves, cinnamon, clove, cardamom, nutmeg and mace in a blender jar and pulse to slightly powder. Then grind to a paste adding little water.
- Heat oil and 1 tbsp ghee in a pressure cooker and add the chopped small onions and cook till the edges of the onion starts to become golden.
- Add ground masala paste into this and saute well till the raw smell leaves and the oil starts to separate.
- Add the cleaned chicken pieces with some salt and cook till the colour of the chicken starts to change from pink to white.
- Add the chilli powder and yogurt and mix well. Then add a cup of water and mix well.
- Adjust the salt and close with a lid and pressure cook for a whistle.
- When the pressure releases, open the cooker and add the soaked rice , lemon juice, 1 tbsp of ghee, salt and about 2 – 2 1/2 cups of water and mix well.
- Close with a lid and pressure cook for 1 whistle at medium flame and then reduce the flame to low. Switch off the flame after 2 minutes.
- Once the pressure releases, open the cooker and transfer to a large serving plate / bowl and serve hot with raita…
Recipe Source: Lincy’s Cook Art
