250 gm chicken
1 cup basmathi rice
1 big red onion(or 10 shallots)
1 small tomato
3 green chilli
1 tbsp ginger garlic paste
2 tbsp coriander leaves(finely chopped)
2 tbsp mint leaves(finely chopped)
1/2 cup curd
1 tsp pepper corns
1 tsp fennal seeds
2 inch cinnamon stick
2 tsp coriander seeds
3 red chilli
1 lemon juice
1 bay leaf
10 cashew nuts
10 curry leaves
1 tbsp ghee
1 tbsp cooking oil
salt to taste
Grind onion into fine paste.
Grind red chilli, pepper, fennel seeds, coriander seeds, cardamon, clove and cinnamon in fine powder.
Heat oil and ghee in a heavy bottom pan.
Add green chilli, coriander leaves and mint leaves.
Close the pan and allow them to brown a bit.
Add tomato, once soften add the onion paste.
Allow onion to brown and add ginger garlic paste.
Once ginger garlic raw smell goes add the powder and chicken.
Fry for further 5 minutes and add curd.
Add some salt close the pan and cook the chicken.
Once the chicken is cooked add rice, lemon juice and water.
If required add some more salt.
Don"t close the pan when all water is absorbed by the rice lay aluminium foil over the rice.
Close the pan.
Take the pan out of flame.
Keep a skillet(dosa thawa or any flat pan) on stove top.
Simmer the flame and now keep the closed pan over the skillet.
Allow it to stand for 30 minutes.
Once cooked immediately transfer the rice to any other cold wide mouth vessel.