Wash Basmati rice and soak it in 800 ml of water for 15 to 30 minutes. 01
Step 2:
Wash chicken and cut into small pieces. Add chilli powder, 1 tsp ginger garlic paste, curd and salt. Mix well and keep aside for 3 to 4 hours. Marinating the chicken overnight is advised. 02
Step 3:
Heat oil in a big pressure cooker. Add cinnamon, cardamom, cloves, cashew nuts, fennel and fry in a slow flame till the cashew nut color changes slightly brown. 03
Step 4:
Add chopped onion, green chillies (slit vertically) and curry leaves and continue frying till the raw smell of onion subsides. 04
Step 5:
Add chopped tomatoes, remaining ginger-garlic paste, garam masala, turmeric powder, coriander leaves, mint leaves, salt and continue frying in slow flame till tomato get mashed well. 05
Step 6:
Add chicken and continue frying till the chicken gets slightly cooked. 06
Step 7:
Add basmati rice and continue frying for 2 minutes. 07
Step 8:
Add water in which we soaked rice and coconut milk. Bring to boil and pressure cook for 8 to 10 minutes. 08
