Preparation time: 1.30-2 hours
Cooking time: 31-40 minutes
Servings: 4
Cooking level: Medium
Chicken casserole
Basmati rice soaked 1 1/2 (Deed cup
Boneless Chicken 1 ½ inch pieces cut into 600 grams
Yogurt 1/2 (half) cup
Ginger Paste 2 Tablespoons
Garlic paste 2 tablespoons
Salt to taste
Oil 4 tablespoons
Cumin 1 teaspoon
Cloves
Cinnamon 2 inch piece
Small cardamom
Sharp address 2
Onion salisated 2 healthy
Tomato chopped 3 healthy
Red chili powder 1 teaspoon
Chicken stock 3 cups
Method
step 1
Mix the chicken in a mixture of yogurt, ginger paste, garlic paste and salt and keep the marininate in the refrigerator for 1 hour.
Step 2
Heat oil in a pressure cooker, add cumin seeds, and fry for 10 seconds. Now add clove, cinnamon, small elike and sharp leaves and fry for 10 seconds. Now add onion and fry until golden.
Step 3
Then add tomato and fry for 3 minutes on high flame. Add red chili powder and mix it. Now mix chicken with marinated and fry for 2-3 minutes.
Step 4
Then put chicken stock and let it boil. Now add rice and boil it. Then cook the cooker lid and cook it to 2 whistles on medium flame.
Step 5
When the pressure goes completely, open the lid and lightly move it. Serve with the likes of Raita and Kachumbar of your choice.