Ingredients:
- 2 cups long grain basmati rice, rinsed soaked in water for 15 minutes, drained
- 1 pound chicken, chopped into pieces
- 1 tablespoon ghee
- 2 tablespoons olive oil
- 1/2 teaspoon fennel seeds
- 2 whole cardamom
- 4 whole cloves
- 2 bay leaves
- 1 inch stick cinnamon
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 onions, chopped
- 1/4 cup mint leaves, chopped
- 1/4 cup cilantro leaves, chopped
- 1 teaspoon chili powder
- 2 tablespoons yogurt + extra for serving
- 1 1/2 teaspoons salt
- 1 1/2 cups water
Method:
- Set Sauté option. Add ghee and oil. When it is heated, add fennel seeds, cloves, cardamom, bay leaves, and cinnamon. Sauté for a few seconds until fragrant but do not burn.
- Add onions and sauté until golden brown. Add ginger paste and garlic paste and sauté for a couple of minutes. Add chicken and sauté for about 5 minutes.
- Add chili powder and rice and sauté until rice turns opaque. Add yogurt and salt and stir.
- Pour water and stir again.
- Close lid. Set Rice option. When the rice cycle is completed, open the lid.
- Garnish with cilantro and serve with yogurt.