Per serving, worked out from the ingredient table.
Ingredients
Chicken, curry cut (bone in chicken, small pieces)500 g
Basmati rice1½ cups, soaked 20 minutes
Onion2 medium, sliced
Tomato1, chopped
Curd (plain yogurt, natural yoghurt)⅓ cup
Ginger garlic paste1 tbsp
Whole spices2 bay leaves, 4 cloves, 4 cardamom, cinnamon, 1 tsp black pepper
Green chilli2, slit
Mint leavesa handful
Coriander leaves (cilantro)2 tbsp
Garam masala½ tsp
Cooking oil (vegetable oil)2 tbsp
Ghee2 tsp
Salt1½ tsp
Water2¾ cups
Method
4 steps
1Heat oil and ghee, fry whole spices, then onions till golden.
2Add ginger garlic paste, chilli and tomato, then chicken. Sear 5 minutes, stir in curd, cover and cook 10 minutes on low.
3Add rice, mint, coriander, garam masala, salt and water. Pressure cook for 1 whistle on high, then 5 minutes on low. Let the pressure release naturally.
4Fluff gently and check the chicken is cooked through with no pink.
Serve it like this
Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.