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My world of cooking
 
Ingredients

  • Basmathi rice - 2 cups
  • Onion - 1 medium sized - chopped lengthwise
  • Tomato - 1 medium sized - finely chopped
  • Green Chili - 2
  • Ginger garlic paste - 1 tsp
  • Cinnamon, Cardamom, Cloves, Star anise, bay leaf powder/ garam masala powder - 1 tsp
  • Coriander leaf - 1 tbsp
  • Curry leaf - 5-6 leaves
  • Mint leaf - 7 -8 leaves
  • Oil - 1 tbsp
  • Salt to taste

To marinate

  • Chicken - 200 g
  • Turmeric powder - 1 pinch
  • Chili powder - 1 tsp
  • Salt to taste
  • Ginger garlic paste - 1 tsp
  • Lemon juice - 1 tsp
  • Coriander leaf - 2 tbsp
  • Mint leaf - 5-6 leaves
  • Curry leaf - 5-6 leaves
  • Curd - 1 tbsp

Procedure

  1. Mix all the ingredients given in "to marinate" in bowl and allow it to rest for 15-20 min in refrigerator
  2. Place the pressure cooker in the stove and heat it with oil
  3. Add garam masala, onion, green chili and saute for 2- 3 min
  4. When the onion become soft add ginger garlic paste and saute for 2 min
  5. Add tomato and saute for 2 min
  6. Now add the marinated chicken pieces and mix for 3 min
  7. When the mixture is in gravy consistency, add 3 tumblers of water and add salt accordingly
  8. Finally add basmathi rice and allow it to boil
  9. As the rice become half cooked and is in semisolid state, add coriander leaves and mint leaves
  10. Close the pressure cooker lid and allow it to cook for one whistle


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