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Green Peas Chicken Pulao

Ingredients

1 large Chicken about 2 Kgs skinned and cut into pieces
2 cups thick Curd (plain unsweetened yoghurt)
2 teaspoon each Garlic and Ginger paste
2 large Onion chopped
1/2 cup Non-sweet Petite Peas
3 whole Cardamoms
2 teaspoon whole Cumin seeds (jeera)
3 Cloves
3 pieces Cinnamon
18 Green Chillies (small)
2 teaspoons Chilli Powder
1 teaspoon Turmeric Powder (haldi)
1 cup fresh Mint leaves (pudina)
1 bunch fresh Coriander leaves
2 cups long grain or Basmati Rice,
2 cups Water
5 tablespoon Oil or Ghee
1 teaspoon Garam Masala Powder
1 teaspoon Dhania powder

Method

Chicken Preparation:

Mix cleaned chicken, curd, gharam masala, dhania powder, chilli powder, haldi powder, 1 teaspoon of ginger & garlic paste and chilli powder, 1/2 teaspoon salt and 1/2 teaspoon black pepper, in a bowl and set aside.

Green Paste:

Wash coriander and green chillies and grind them together to a stiff paste.

Rice Preparation: (To be done during steps 4 and 5 below) Take a large non stick pan and heat 2 tablespoons ghee/oil, and add 1 table spoon cumin seeds, 1 small onion cut lengthwise, 2 cardamoms, 2 cloves, 2 pieces cinnamon and fry till the onions turn slightly brown. Now add the washed long grain basmati rice and add 1 teaspoon salt and peas, stir for about 5 minutes and keep at a low flame till you are ready for step 6.

1. On a low flame, heat oil in a large pressure cooker bottom. When the oil is hot enough, add onions and 1 cardamom, 1 clove, 1 stick cinnamon, 1 teaspoon cumin seeds, mint leaves.
2. Stir fry for a few minutes, add 1 teaspoon ginger and garlic paste.
3. Increase heat and add the contents of the bowl with the chicken from above.
4. Add the Green Paste from the above preparation procedure and stir well.
5. Stir under low heat by partially closing a lid, till the chicken is just about cooked, care should be taken not to overcook the chicken.
6. Add salt to taste. (to be on the saltier side, as the rice will reduce the salt later)
7. Now add the rice from the above Rice Preparation procedure and add water till just about covering the surface of the whole mixture (the more the water from the surface, the softer the rice will turn out).
8. Cap the cooker and medium flame till you hear two whistles and switch off .
9. Keep till the pressure reduces and serve hot.