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चिकन पुलाव | Pressure Cooker Chicken Pulao | ଚିକେନ୍ ପଲଉ |

#SpoonOfSpices Ingredients for Chicken Pulao: Chicken,Pieces with bones - 500 gms For marination: Curd-1 Cup Salt- 1 tsp Turmeric powder- 1 tsp Lime juice- 1 tsp Rice- 2 cups (around 400 gms) Onion, sliced- 2 medium Fried onions (birista)- 1 medium Tomato, sliced- 1 medium Mint leaves- 15-20 leaves For the green paste: Ginger, chopped- 1 inch Garlic- 5 cloves Coriander leaves- 1/2 cup Green chillies, cut into pieces- 5 Whole spices: Shahjeera- 1/2 tsp Bay leaves- 2 Clove Cinnamon Cardamom Other ingredients: Chicken masala - 1 tsp Garam Masala powder- 1.25 tsp Refined oil- 3 tbsp Salt- 1.5 tsp Preparation: Clean and wash the chicken pieces. Marinate it with the items indicated. Set aside for around 30 mins. Prepare a coarse paste with the items indicated for the green paste. Set aside. Wash and soak the rice for 30 mins. Process: Heat oil in a heavy bottom pan and add the Shahjeera ,Clove,Cinnamon,Cardamom & bay leaves. Once it splutters, add the sliced onions and fry on medium heat for 7-8 mins till the onion starts becoming brown. Add the sliced tomato and a pinch of salt and fry on medium to low heat for 3-4 mins till soft. Now add the marinated chicken and fry on high heat for 4-5 mins. Add the green masala paste, chicken masala and Garam masala powder Fry on medium heat for 4-5 mins by adding a splash of water. Add the soaked & drained rice and mix & fry for around 2 mins. Now add 2 & 1/2 cups water (or double the water based on the type of rice used). Add the mint leaves ,coriander leaves,green chilli and shahjeera then mix it. Give a mix and add 1.25 tsp salt. Bring it to boil without cover After 15-20 mins ,cover with lid & cook on low heat for giving a mix once after 5 mins. Sprinkle the fried onions and coriander/mint leaves on top and allow to rest for 30 mins before serving.