Chicken Pulao

Ingredients

• 1 Cup basmati rice
• 100 gm chicken, cut into small pieces
• 1/2 tsp garam masala powder, freshly ground
• 2 bay leaves, torn into pieces
• 1 cup curd
• 2 onions
• 1 tsp ginger, grated
• 2 green chilies
• 3 flakes garlic
• 2 tsp mint leaves, roasted
• 2 tsp coriander leaves
• 1/2 tsp saffron, dissolved in a little hot water
• 1/4 tsp salt
• 2 tsp oil

Method

1. Wash and soak the rice for all hour. Cook till half done.
2. Grind the onions, ginger, green chilies, garlic, mint leaves and coriander leaves to a fine paste.
3. Mix the paste, garam masala and the curd till well combined, add half the salt and marinate the chicken pieces in it for 2 hours.
4. 4, Heat 1 tsp oil in a 2 liter cooker and stir in the chicken mixture and pressure cook. Shift the chicken mixture into a pan of fried bay leaves.
5. Stir in the half cooked rice, and the remaining quantity of salt, cover the pan with the lid, and cook in a slow fire till the rice is tender and the contents are dry.
6. Garnish the chicken pullao with onion and capsicum rings and serve hot with papad.