Basmathi rice:2 cups
Mint, Coriander leaves :Bunch
Curry leaves- 1 sprig
Green Chilles: 10
Onion-1
Tomato-1
Bay leaf-4
Cloves-3
Cardamom-3
Cinnamon-1 inch
Nutmeg- very little
Javantri(Maze)-2 pieces
Garlic and Ginger paste -2 spoon
Black pepper-10
Turmeric powder -1 tsp
Red chilli powder 1 1/2 tsp
Curd -1 cup.
Method
Marinate the chicken with Curd,turmeric,red chilli powder,1 spoon of Ginger garlic paste and salt for 30 mins but the taste would be better if its kept marinating longer. Boil the marinated chicken in a cooker with water for about a whistle with 2 bayleaf. Remove the chicken and set aside the chicken stalk which is also required. In another cooker add oil plus a little clarified butter add about 2 bay leaf, cloves,cardamom, cinnamon. when it is fried a bit, add onions and saute , gingergarlic paste saute then add tomatoes.. Grind the mint, coriander leaves, curry leaves and the chillies in a mixie. Add this paste to the cooking mixture add a little pepper and the cooked chicken saute for sometime. In a wok add clarified butter but half a cinnamon stick add the rice make sure the rice is slightly fried. Add the rice into the cooker. For a 2 cup of rice 4 cups of water ... Note the chicken stalk should also be considered. So if you get a cup of chicken stalk out of the chicken then add 3 cups of water. Add a squeeze of lime salt ( When u taste the water in the cooker it should be slightly salty) put the stopper and allow to cook after 3 whistles switch off or put the cooker on sim and allow to cook for 15 mins and switch off let it cook in the steam without taking the stopper off.
