Basmati rice - 2 cups
Chicken with bones - 1/2 kg
Onion - 2 nos
Tomato - 2 medium
Green Chilli - 4 nos
Turmeric powder - 1/4 tsp
Red chilly powder - 2 tsp
Coriander powder - 1 tbsp
Garam masala powder - 1/2 tsp
Curd / yogurt - 4 tbsp
Lemon juice - 1 tsp
Water - 3 cup
Salt - to taste
Pudina - 1/4 cup
Coriander Leaves - 1/4 cup
Small onion - 5 to 6 nos
Garlic - 5 nos
Ginger - 1 1/2 inch
Poppy seeds - 1/4 tsp
Coconut oil - 3 tbsp
Butter - 3 tbsp
Clove - 3 nos
Cinnamon piece - 2 nos
Cardamom - 2 nos
Bay leaf - 2 no
Fennel seeds - 1/2 tsp
Wash and soak basmati rice for 20 to 30 mins, drain water completely and set it aside.
Wash chicken and marinate it with turmeric powder and little salt. Set it aside.
Take a blender, add mint leaves, coriander leaves, sambar onion, ginger, garlic and soaked poppy seeds, grind them to a slightly coarse puree.
Set it aside.
Heat oil and ghee in a pressure cooker, season it with items given in the list for seasoning along with green chillies. Add onion along with little salt, saute until they are slightly golden brown in color.
Followed by chopped tomato, saute until mushy.
Now add green puree and cook until oil ooze out.
Add chicken along with little salt, mix well and saute for 1 or 2 minutes.
Followed by turmeric powder, red chili powder,coriander powder, garammasala powder
And add curd, mix well and cover with lid.
Allow them to cook for 10 or more mins till the chicken is well coated in the masala.
Add in the soaked basmati rice and combine well.
Pour in 3 cups of water , lemon juice and required salt, mix well.
Now bring this mixture to a rolling boil and once rice is half done, reduce the flame to medium,
cover the pressure cooker and cook it for 1 whistle. Once again reduce the flame to low and place a dosa pan under cooker, cook for 10 more mins.
Switch off the stove and allow them to cool completely.
Now ready to your chicken pudina rice.Serve with onion salad.