Ingredients
- Chicken
- Rice
- Oil
- Ghee
- Fennel Seeds
- Cardamom
- Cinnamon
- Bay Leaf
- Green Chilli
- Onion
- Ginger-Garlic Paste
- Tomato
- Mint Leaves
- Coriander Leaves
- Curd
- Curry Masala Powder
- Chicken Masala
- Biryani Masala Powder
- Salt
Prerequisite
- Soak 250 g of rice in water for 30 minutes.
- Cut onion, tomato, and green chilli into small pieces.
Recipe
In a pressure cooker, add 50 ml of oil and 50 ml of ghee and heat them.
Add 1 spoonful of fennel seeds, 2 cardamoms, 2 cinnamon, 2 bay leaf, 4 green chillies, and 1 onion.
Saute them in oil.
Add 4 spoons of ginger-garlic paste, 4 tomatoes, and 1 cup of mint leaves and coriander leaves together. Saute them in oil.
Add 200 g of chicken, 2 spoons of curd, 1 spoonful of each curry masala powder, chicken masala powder, and biryani masala powder. Mix well and cook this for 10 minutes.
After 10 minutes, add 250 g of rice, 1 1/2 glasses of water, and 3 spoons of salt. Mix well. Cook this for 1 whistle.