Chicken - 250 gms Curd - 1/2 cup Chilli powder - 1 tsp Coriander powder - 1 tsp Turmeric powder a pinch Ginger Garlic paste - 1 tsp Mint Leaves - 1/2 cup Coriander leaves - 1/2 cup
Basmati Rice - 1 1/2 cup Onions - 2 Green chillies - 2 Chilli powder - 1 tsp Coriander powder - 1 tsp Ginger Garlic paste - 1 tsp Cinnamon - 2" Bay leaf - 1 Cloves - 3 Cardamom - 2 Salt to taste Oil - 2 tbsp Butter - 1 tbsp Saffron a pinch
Clean and soak Basmati for 10 to 15 mins.
Wash chicken pieces with cold water and drain well. Seperately in a bowl mix together ginger paste, garlic paste, red chilli powder, and plain yogurt into a smooth paste. Marinate chicken pieces in this mixture and set aside for 30 minutes.
Heat oil and butter. Add all the whole spices. Then sauté in Onions till they are brown in colour, add ginger garlic paste. Fry well.
Add the marinated chicken and cook on high flame for 5 mins and simmer till the oil comes out.
Add the rice, salt, 3 cups of water, Mix saffron in milk and add to it & pressure cook for 2 whistle.
Adjust the spiciness by reducing the chilli powder and green chillies.
Mix the rice, garnish with green coriander leaves and serve hot.