This is one of my favorite easy and delicious recipe. I love the flavors of this recipe.
Basmathi Rice - 4 cups
Onions - sliced 1.5 cup
Green chillis - 5 slit
Ginger garlic paste - 1tsp
Tomato - 1 cup finely chopped
Chopped coriander leaves - 1 cup
Poppy seeds - 1/4 cup
Mint leaves - 1/4 cup
Water - 3 cups
Coconut milk - 2 cups
Salt - As per taste
Ghee - 1 1/2 tbsps
Oil - 1 1/2 tbsps
Cloves - 5
Cardamom - 4
Star anise - 1
Shahjeera - 1/4 tsp
Bay leaves - 2
Nutmeg - 1/2 tsp
Ginger garlic paste - 1 tbsp
Red chilli powder - 2 tsp , as needed
Turmeric pwd - 1/4 tsp
Coriander leaves - 1/2 cup
Mint leaves - few
Lemon juice - 1/2 tbsp
Salt - As needed
Wash Basmathi rice and soak it for 30 minutes.
In the mean while, dry roast poppy seeds in a pan and grind it.
Heat oil and ghee in a pan and add all the whole spices. Saute for few seconds. Add sliced onions to it and mix well. After it turns slightly golden brown color, add turmeric, ginger garlic paste, green chilli's , mint leaves, cilantro and poppy seeds mixture. Mix well and let it cook for 3 minutes.
Add tomato to it now and stir well. Close the lid and let it cook for 3 minutes until it become a smooth mixture. Add the marinated chicken to it and let it cook by closing the lid. Let the chicken until it is half cooked. Add coconut milk to and rest of the water to it and let the chicken cook in it until its 3/4 cooked. Add salt to this if needed. Now add rice, rest of mint and coriander to it and mix it. Cover the lid and let is cook on medium slow heat for about 20 - 25 minutes (until the rice is cooked). You would see the rice it completely cooked and ready to be served. You can sprinkle some lemon juice on top of rice before serving.
Ingredients:
Chicken - 2 lbs Basmathi Rice - 4 cups
Onions - sliced 1.5 cup
Green chillis - 5 slit
Ginger garlic paste - 1tsp
Tomato - 1 cup finely chopped
Chopped coriander leaves - 1 cup
Poppy seeds - 1/4 cup
Mint leaves - 1/4 cup
Water - 3 cups
Coconut milk - 2 cups
Salt - As per taste
Ghee - 1 1/2 tbsps
Oil - 1 1/2 tbsps
Cloves - 5
Cardamom - 4
Star anise - 1
Shahjeera - 1/4 tsp
Bay leaves - 2
Nutmeg - 1/2 tsp
Marinade:
Yogurt - 1 1/2 tbsps Ginger garlic paste - 1 tbsp
Red chilli powder - 2 tsp , as needed
Turmeric pwd - 1/4 tsp
Coriander leaves - 1/2 cup
Mint leaves - few
Lemon juice - 1/2 tbsp
Salt - As needed
Cooking Method:
Marinate the chicken with the ingredients listed under 'Marinade'. Leave it for 30 minutes. 
Wash Basmathi rice and soak it for 30 minutes.
In the mean while, dry roast poppy seeds in a pan and grind it.
Heat oil and ghee in a pan and add all the whole spices. Saute for few seconds. Add sliced onions to it and mix well. After it turns slightly golden brown color, add turmeric, ginger garlic paste, green chilli's , mint leaves, cilantro and poppy seeds mixture. Mix well and let it cook for 3 minutes.
Add tomato to it now and stir well. Close the lid and let it cook for 3 minutes until it become a smooth mixture. Add the marinated chicken to it and let it cook by closing the lid. Let the chicken until it is half cooked. Add coconut milk to and rest of the water to it and let the chicken cook in it until its 3/4 cooked. Add salt to this if needed. Now add rice, rest of mint and coriander to it and mix it. Cover the lid and let is cook on medium slow heat for about 20 - 25 minutes (until the rice is cooked). You would see the rice it completely cooked and ready to be served. You can sprinkle some lemon juice on top of rice before serving.
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