Ingredients
1 kg chicken, cut into pieces
2 cups basmati rice, soaked for 30 minutes
2 large onions, sliced
4 tomatoes, chopped
2 green chilies, chopped
1/2 cup yogurt
1/4 cup mint leaves, chopped
1/4 cup cilantro leaves, chopped
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon cumin seeds
1 teaspoon coriander seeds
4 green cardamom pods
4 cloves
1 cinnamon stick
2 bay leaves
Salt to taste
Oil for cooking
For the garnish:
Fried onions
Chopped cilantro leaves
Chopped mint leaveskg
Sliced lemon
Instructions:
Heat some oil in a pan and add the cumin seeds, coriander seeds, green cardamom pods, cloves, cinnamon stick, and bay leaves. Fry for a minute or until fragrant.
Add the sliced onions and sauté until they turn golden brown.
Add the ginger-garlic paste and chopped green chilies and sauté for another minute.
Add the chopped tomatoes and cook until they turn soft and mushy.
Add the red chili powder, turmeric powder, and salt to taste. Mix well.
Add the chicken pieces to the pan and mix well. Cook for 10-15 minutes or until the chicken is cooked through.
In a separate pot, boil 8 cups of water with 2 teaspoons of salt. Add the soaked rice and cook for 8-10 minutes or until the rice is half cooked. Drain and set aside.
In a large pot, layer half of the cooked rice at the bottom. Add half of the chicken and gravy on top of the rice. Sprinkle half of the chopped mint leaves and cilantro leaves on top.
Repeat the layering process with the remaining rice, chicken, gravy, mint leaves, and cilantro leaves.
Pour the yogurt evenly over the top layer and cover the pot with a tight-fitting lid. Cook on low heat for 15-20 minutes or until the rice is fully cooked and the flavors are well combined.
Garnish with fried onions, chopped cilantro leaves, chopped mint leaves, and sliced lemon. Serve hot.
