Ingredients:

1 chicken with skin, cut into big pieces

2 1/2 cup sella basmati rice

3 3/4 cup water

1 big onion, sliced

1 1/2 tbsp garlic, finely chopped

1 tbsp ginger, finely chopped

4-5 green chillies

1 big tomato, finely chopped

1 tbsp tomato paste (or 3 tbsp tomato puree)

1/4 cup capsicum, chopped

1 tsp paprika powder

1/2 tsp turmeric powder

3 tsp arabic masala powder

6 cardamoms

8 cloves

2 bay leaves

2 piece cinnamon sticks

1 tbsp lemon juice

1/2 tsp pepper corns

1 dried lemon

salt to taste

2-3 tbsp oil

Preparation:

1. Wash the sella rice and soak in water for 1/2 an hour.
2. Heat 2-3 tbsp oil in a pressure cooker and add bay leaves, cinnamon, cardamoms, cloves, pepper corns and dried lemon and saute well.
3. Add sliced onion and saute well till soft adding little salt.
4. Add chopped garlic, ginger and green chillies and saute well.
5. Add finely chopped tomato and saute well till soft.
6. Then add tomato paste and chopped capsicum and saute well.
7. Add turmeric powder and paprika powder and mix well.
8. Add cleaned chicken pieces and mix well for 4-5 minutes at high flame.
9. Add 3 3/4 cup of water, arabic masala, salt and lemon juice and boil well for 15 minutes at high flame.
10. Then add drained rice and mix well. When it boils, cook covered for 1 whistle.
11. Once the pressure releases, open the cooker and keep it for 8-10 minutes.
12. Then carefully transfer to a to a large serving plate. Serve with salata hara, salad etc…

Recipe Source: Mahima's Cooking Class (YouTube)