Wash & drain the water from chicken pieces, and add ginger garlic paste, chili powder, salt, turmeric powder, and add ¼ cup of curd mix well then allow marinating for half an hour.
Heat oil & Add Vanaspati in a cooker and add whole Garam masala (bay leaf, cinnamon, cardamom, cloves) and fennel seeds when it splutter add sliced onion, green chilli and saute till golden brown
Then add ginger garlic paste and sliced tomato sauté fry until fragrant. Then add turmeric, chilly powders, salt and Ajinomoto sauté for a few seconds, then add beaten curd mix well, once oil will occurring then put marinated chicken pieces and cook till half done.
Then pour 750gms of water then add washed rice and mix nicely, finally add chopped coriander & mint leaves and ghee stir nicely close the lid, allow to 1 whistle and 5mins in simmer
When all the steam has escaped, open Pressure Cooker and mix the rice gently.
Serve hot with Raita and Kuruma.
Basmati rice 500gms
Chicken 500gms
oil 3 ½ tbsp 50gms
Vanashpathy 1½ tbsp 20gms
Ghee 1½ tbsp 20gms
Bay leaf 2 nos
Cinnamon 2sticks
Cardamom 2nos
Clove 4nos
Fennel seeds ¼ tbsp
Sliced onion 400gms
Sliced tomato 200gms
Split Green chilly 5 nos
Ginger garlic paste 50gms
Turmeric powder ¼ tsp
Chili powder 1½ tbsp
Salt To taste
Umami Seasoning Mix AJI-NO-MOTO® 1 tbsp
Curd ¾ cup
Water 750gms
Chopped mint leaves for garnish
Chopped coriander leaves for garnish