Ingredients:

2 cups Basmati Rice

3/4 kg Chicken Pieces

1/2 cup Milk

1 cup Yogurt (curd)

3 sliced onion

1 tsp Ginger Paste

1/2 tsp Garlic Paste

1 tsp Green Chilli Paste

1/2 cup Tomato Puree

2 tsp Red Chilli Powder

1 tsp Turmeric Powder 

1 tsp Roasted cumin powder 

2 tsp Garam Masala Powder 

1/2 tsp Green Cardamom Powder 

Saffron a pinch

1 tsp Coriander Powder 

2 tsp Green Coriander Leaves 

Salt to taste

7 tsp Oil

Preparation:

• Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
• Marinate the chicken with this mixture and keep aside for 3-4 hours.
• Heat oil in a pan. Fry the onions until golden brown.
• Add the marinated chicken and cook for 10 minutes.
• Add 4 cups of water to the rice. Mix saffron in milk and add to it.
• Add cardamom powder. Add the chicken pieces.
• Pressure cook the rice. Mix gently.
• Garnish with green coriander leaves and serve hot.