Ingredients:
Basmati rice 2 cup
Chicken pieces 1/2 lb
Ghee 4 tsp
Cinnamon 1 small piece
Cardamom 3
Fennel seeds 2 tsp
Bay leaves 3
Cloves 2 or 3
Ginger a small piece
Big onion 2
Cashews 4
Oil 4 tsp
Green chilies 2
Pepper powder 1 tsp
Coriander powder 2 tsp
turmeric powder 1/2 tsp
Yogurt 2 tsp
Water 4 cups
Coriander leaves (cilantro)
Instructions:
•Wash and clean the chicken pieces and cut into pieces.
•Chop the onion length wise, chop green chilies, ginger, garlic, coriander leaves in small size.
•Grind small amount of onion, fennel seeds, cashews, ginger, garlic, green chilli and cashews. grind it with little water until it becomes paste.
•Heat the pan with oil add cinnamon and bay leaves when it becomes brown. Add chopped onions and fry until it becomes brown then add chopped tomato and yogurt fry for 2 min.
•Then add the ground paste fry until all the aroma comes out. Then add chicken, coriander powder, pepper powder and turmeric powder and mix well.
•Fry for a while now the chicken is half cooked.
•Wash and clean the rice.
•Transfer both masala and rice into the cooker add 4 cups of water. Add salt and pepper in to it.
•Turn the heat into medium for 10 mins.
•After 10 min, open the cooker and mix it well and garnish with coriander leaves.
•Serve it with Raitha.
