Cooking time: 8 mins
Serving: 2
Ingredients:
Basmati rice - 1 cup (235 ml)
Coconut milk - 1 1/2 cup (thin milk)
Onion - 1 (small, finely sliced)
Ginger garlic paste - 1/2 tbsn
Mint leaves - a handful
Coriander leaves - a handful
Green chilli - 4 (slitted)
Cinnamon - 1 inch
Cloves - 3
Cardamom - 2
Bayleaf - 2
Staranise - 1
Marathi moggu - 1
Shahi jeera - 1/4 tspn
Peppercorns - 1/2 tspn
Cashews - 4
Ghee - 2 tspn
Oil - 2 tspn + 1 tbsn for frying
Salt to taste
To Marinate:
Chicken breast - 1 cup (chopped into medium chunks)
Ginger garlic paste - 1 tspn
Red chilli powder - 1 tspn
Turmeric - 1/4 tspn
Yogurt - 1 tbsn
Cornstarch - 1 tbsn
Salt to taste
Method:
1. Grab all the ingredients. Wash and soak the rice for 1/2 an hour.
2. Marinate the chicken with all the ingredients for it and keep it aside for 15 mins.
3. Heat a tawa. Add oil. Once it starts heated well place the chicken pieces. Don't flip it immediately. Let it cook for 3 mins. Then flip on the other side. Cook for 2-3 mins. It should become nice golden color (breast pieces gets cooked fast). Switch off.
4. Switch on the IP. Add oil, ghee. Add all the whole garam masalas. Add cashews.
5. Add onions, green chillies. Saute till it becomes golden brown.
6. Add ginger garlic paste, half of the mint leaves and coriander leaves. Saute till the raw smell goes.
6. Add coconut milk, salt, chicken, rice, remaining mint and coriander leaves. Mix well.
7. Close the lid. Press the manual for 5 mins in High Pressure HP in sealed position. Then do Natural Pressure Release NPR.
8. Open the lid. Mix gently.
9. Hot tawa fried chicken pulao is ready.
Notes:
You can serve with any nonveg gravy (cumin pepper egg masala) with this pulao.
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