Photographs courtesy : Rieby Matthew Jeetu
2 cups basmati rice (soaked)
3 cups water
1 teaspoon salt
1⁄2 onion roughly sliced
11/2 tbsp whole garam masala including bay leaves
1 1/2 tsp garlic paste
1 inches ginger paste
1 tsp crushed coriander seed
1 pinch nutmeg powder
Salt to taste
1⁄4 cup oil
1 onion thinly sliced
1 tsp Shah jeera
1 1⁄2 tsp ginger-garlic paste
1⁄2 cup chopped tomatoes
1⁄2 cup yogurt
Salt to taste
3-4 green chilies or according to taste
1⁄2 tsp coriander powder
1 tsp garam masala powder
1 1⁄2 tsp saunf powder
Mix all ingredients for stock . Bring them to a boil & let them boil on medium high heat for 20 minutes or till the chicken is almost cooked (85%). Strain the broth only leaving the chicken in it. Keep the stock aside.
In another pan heat oil. Add sliced onions & fry the onions till they turn golden brown. Take 1/4 out of it and keep aside for garnishing.
Now add shah jeera, ginger garlic paste, tomatoes, salt, green chillies ,coriander powder to the remaining fried onions and stir fry for 3 minutes.
Next add yogurt, garam masala and cardamom Cook on medium high heat till the tomatoes get tender.
Add saunf powder and chicken pieces to the masala & let it simmer for another 2 minutes.
Finally pour stock we prepared. Add rice and cook it uncovered on high heat for 5 minutes or till the water dries up.
Sprinkle the fried onions & mint leaves. Close the pot by tightly covering the pot with foil just where the lid goes making sure no steam passes out. Cook on low heat for 15 minutes or till the rice is done.
Serve hot with Raita.