Chicken Pulao

Ingredients:

1. Chicken - 1/2 kg
2. Rice - 2 cups
3. Onions - 2 big finely sliced
4. Tomatoes - 2 finely chopped
5. Everest Biryani Masala - 2 tsp
6. Salt - as per taste
7. Oil - 3 tbsp
8. Hot Water - 4 cups(double the quantity of rice)

For Marination:

1. Coriander leaves - 1/2 cup
2. Pudina - 1/2 cup
3. Garlic - 8-9 cloves
4. Ginger - 1 tsp chopped
5. Green chilli - 1 no
6. Curd - 3 tbsp
7. Red chilli pd - 2 tsp
8. Haldi pd - 2 tsp
9. Coriander pd - 1 tsp
10. Garam masala/Chicken masala - 1 tsp
11. Salt - as per taste

Method:

• Clean and wash chicken pieces and keep aside.
• Grind together pudina, coriander leaves, garlic, ginger and green chilli to a fine thick paste.
• In a bowl take curd, add red chilli pd, haldi pd, coriander pd, garam masala/chicken masala, salt and mix to form a paste.
• Marinate chicken with the above 2 paste(green paste and curd masala mix paste) and keep aside for 1 hour.
• Soak rice for 1/2 an hour.
• Heat oil in a pressure cooker.
• Add onions and fry till brown in colour.
• Add tomatoes and fry for few seconds till soft.
• Add Everest biryani masala.Mix.
• Add marinated chicken, mix well and fry for 10-12 mins. Cook till the water released is dried up.
• Strain water and add soaked rice. Mix nicely.
• Add hot water (double the quantity of rice).Mix well.
• Add salt as required(Marinated chicken already has salt).
• Close the pressure cooker lid and take 4 whistles.
• Once cooled mix and serve with Raita.

Note: If the chicken has released more water than reduce the quantity of hot water by 1/2 cup.
          You can also do it in a pan/kadai. Stir occassionally and check till rice is cooked.