Ingredients
- 500 g chicken without skin, cut into big chunks
- 2 onions,sliced
- 3 green chillies, slit
- 1/2 ts ginger paste
- 1/2 ts garlic paste
- 2 green cardamon pods
- 2 black cardamon pods
- 4 cloves
- 2 bay leaves
- 1/4 ts turmeric powder
- 1/2 ts red chili powder
- 1/2 ts coriander powder
- 1/2 ts garam masala
- 1 tomato, chopped
- 1 1/2 cups basmati rice
- 3 cups water
- 1/4 cup coriander leaves, chopped
- 2 stalks mint leaves, chopped
- salt to taste
Preparation
1. Heat the pot on highest level up to the roasting window, switch to a low level, drop the chicken pieces in to the pot and roast until the turning point is reached. Turn the chicken pieces and roast on the other side.
2. Add the sliced onions, green chillies, ginger paste, garlic paste, all the spices up to garam masala. Roast for approx 2 minutes. Add chopped tomatoes, basmati rice, water, corinader and mint leaves. mix well.
3. Close the pot with Secuquick softline and heat the pot on highest level up to soft window. Switch to a low level and cook for approx. 1 minute in soft area.
4. When the cooking time is completed, place the pot in a separate inverted lid and allow it to depressurize by itself.
5. Remove the Secuquick and serve pulao with onions and raita.
This recipe has been tested and approved by AMC.
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