1. Fry onion, chilies and garlic in ghee for 4 minutes. Allow it to cool. Keep some onion for later use.

2. Meanwhile fry Basmati rice in ghee for 1 minute. Keep it beside.

3. Grind first the fried onion and chilies to a paste. Then grind ginger and garlic into a fine paste. Do not add water while grinding.

4. Place the pan (cooker) on the stove. Pour the remaining ghee and oil into it and after it gets heated put the cloves, cinnamon, biriyani leaves and fry them a little bit.

5. Put the remaining onion and fry it again. Now add the chicken pieces and fry for 4 minutes. Add pudhina and malli (coriander) leaves into it.

6. After 4 minutes add the grinded onion paste into it. Then add coconut milk.

7. Allow it to fry for another 5 minutes. Now add boiled water (measured almost double the amount of the rice). Allow it to boil for few minutes.

8. Add turmeric powder and salt to it. Now add rice into it. Close the lid. Keep it in medium flame. Add the whistle.

9. Switch off the flame immediately after a whistle. Allow the pressure to subside. And serve it hot with Raita.


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