|
Cashewnuts |
- |
2 tbsp |
|
Cloves |
- |
2 |
|
Cardamoms |
- |
2 |
|
Green
Chillies |
- |
8 |
|
Cinnamon |
- |
1 inch
piece |
|
Ginger |
- |
1/2 inch
piece |
|
Small
onions |
- |
7 |
Method:
1.
Wash & soak rice for 30 mins.
2.
Heat pressure cooker, add oil & fry mint leaves,
garlic & onion pieces.
3.
Add Chicken. Fry for 3 minutes.
4.
Add ground masala paste and curd.
5.
Fry till the gravy becomes thick.
6.
For 1 cup of rice you can add two cups of water.
7.
When it starts boiling add rice & salt, cover
lid and cook on a low flame.
8.
Keep the weight as soon as the lid is closed.
9.
Remove from fire after 2 whistles.
10. Squeeze lemon juice & coriander leaves.
11. Mix & serve hot.
