Rice (basmati) – 2 cup
Chicken – ½ Kg
Onion – 2 nos (chopped)
Green Chilli – 4 nos
Coriander Leaves – 2 teaspoon (Chopped)
Mint leaves – 2 teaspoon (chopped)
Curd – 2 tablespoon
Ginger – 2 tablespoon (paste)
Garlic – 2 tablespoon (paste)
Black pepper – ½ tablespoon (powder)
Cinnamon – 1 inch
Cloves – 4 nos
Cardamom – 4 nos
Coriander powder – 2 teaspoon
Turmeric powder – ½ teaspoon
Garam masala powder – ½ teaspoon
Red chilly powder – 1 teaspoon
Cumin seeds – 1 teaspoon
Cooking oil – 3 tablespoon
Water – 3 ½ cup
Salt to taste
Marinate the chicken in a mixture of ginger – garlic paste, pepper powder, curd and salt. Keep it aside for minimum 30 minutes.
Wash the rice and keep it aside for draining.
Heat 3 tablespoon of oil in a pot. Add cinnamon, cloves, cumin seeds and cardamom into it. Stir it well. Put sliced onion, slit green chillies and salt. Saute it well. When the onion turns golden brown, add coriander powder, turmeric powder, red chilly powder and garam masala powder. Stir for a minute.
Then add marinated chicken pieces into it. Saute it on medium heat for 5 minutes.
Add rice, chopped coriander leaves and mint leaves, mix well. Pour 3 ½ cup of water and required amount of salt, sauté it well. Bring it to boil. Then squeeze in half a lemon into it. Covered the pot with lid. Then cook the rice in a medium flame for about 15 minutes. Turn off the heat and open after 15 minutes. Serve hot with onion curd salad.