Ingredients:
To Marinate:
500 grms chicken cut into big pieces
1 tsp ginger garlic paste
¼ tsp turmeric powder
Little salt
2 tbs ghee
2 , 1 inch cinnamon sticks
2 star anise
2 bay leaves
150 grms shallots sliced
2 tsp ginger garlic paste
25 grms coriander leaves
50 grms mint leaves
150 grms tomatoes chopped
2 tsp chillie powder
1 cup curds
500 grms marinated chicken (above )
500 grms basmathi rice soaked for 10 minutes
Salt to taste
500 grms water
Method:
Marinate the chicken for about 20 minutes.
Heat the ghee in a thick bottomed pot.
Add in the dry spices and let them crackle.
Now add in the sliced shallots and sauté well.
Add in the ginger garlic paste, add also the mint and coriander leaves.
Give a good stir, add in the chopped tomatos and cook till mushy.
Add in the chillie powder, and the curds and mix well.
Now add in the marinated chicken and give a good stir.
Let it cook for about 5 minutes.
Now add in the soaked, drained basmathi rice.
Add in enough salt, and the water, give a good stir.
Sim the flame very low , cover with a thick cover and cook till all the water is absorbed.
If using a pressure cooker, sim the flame and let it come to 2 whistles.
Off the flame and let the pressure release on its own.
Now fluff up the rice and serve with a raitha.
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