|Basmati rice||2 Cup (32 tbs)|
|Yoghurt||1 Cup (16 tbs)|
|Ginger paste||1 Teaspoon|
|Garlic paste||1⁄2 Teaspoon|
|Green chili paste||7 Teaspoon|
|Tomato puree||1⁄2 Cup (8 tbs)|
|Red chili powder||2 Teaspoon|
|Turmeric powder||1 Teaspoon|
|Cumin powder||1 Teaspoon|
|Cardamom powder||1⁄2 Teaspoon|
|Garam masala powder||2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Coriander powder||1 Teaspoon|
|Coriander leaves||2 Tablespoon (Fresh And Green)|
|Water||1⁄2 Cup (8 tbs)|
Make a mixture with tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala powder, coriander powder and salt.
Take the chicken and marinate it in the same mixture.
Let it rest for 3 to 4 hours.
Put oil in a pan, heat it and fry onions till they turn golden brown.
Now, to this add the marinated chicken and cook the entire mixture for 10 mins.
Next in a pressure cooker, take the rice and add 3 1/2 cups of water to it.
Also, take the saffron, mix with the milk and add to the rice.
Finally, add the cardamom powder and the chicken pieces, along with the marinade.
Mix all the ingredients gently, cover with the cooker lid and pressure cook for 1 whistle.
Garnish with green coriander leaves and serve hot.