A popular rice dish served duirng special occasions, holidays and parties. Traditional preparation involves use of meat/vegetables marinated with yogurt, spice powders and cooked along with layered rice .

Ingredients

• Rice - 3 cups
• Chicken - 1/2 kg
• Onion - 4 nos
• Tomato - 4 nos
• Curd - 1/2 cup
• Mint leaves(Pudhina) - 1/2 bunch
• Coriander leaves - A bunch
• Turmeric powder - 1/2 tsp
• Cloves(Grambu) - 4 nos
• Cardamom(Elakka) - 4 nos
• Cinnamon(Karugapatta) - 1″ stick
• Ginger paste - 2 tsp
• Garlic paste - 2 tsp
• Cashewnuts - 10 nos
• Poppy seeds(Khashakhasha) - 1 tbsp
• Vanaspati(Dalda) - 1/2 cup
• Green chillies - 6 nos
• Salt - As reqd

Preparation Method

• 1)Soak rice in water for 15 mins and then drain.
• 2)Fry the rice and keep it aside.
• 3)Heat dalda in a pressure cooker.
• 4)Fry the onions, spices, tomato, ginger paste, garlic paste, green chillies, coriander leaves, mint leaves and turmeric powder, until the oil comes on top.
• 5)Grind together cashews and poppy seeds.
• 6)Mix the cashew-poppy seeds paste with the curd.
• 7)Add the chicken and curd mixture into the masala and mix well.
• 8)Add enough salt to it.
• 9)On top of this, spread the rice and add about 5 cups of water.
• 10)Cover and cook with the weight on, until you hear 1 whistle.