Ingredients:Vegetable oil (for sautéing)(250 grams) of chopped onionsCinnamon sticks, cardamom, cloves, and bay leaves(15 grams) of chopped garlic(40 grams) of tomato paste(350 grams) of diced tomatoesOne tsp cuminOne tsp corianderOne tsp paprikaHalf a tsp black pepperHalf a tsp turmericOne...
Ingredients:
Vegetable oil (for sautéing)
(250 grams) of chopped onions
Cinnamon sticks, cardamom, cloves, and bay leaves
(15 grams) of chopped garlic
(40 grams) of tomato paste
(350 grams) of diced tomatoes
One tsp cumin
One tsp coriander
One tsp paprika
Half a tsp black pepper
Half a tsp turmeric
One fourth of a tsp each of cinnamon, cardamom, cloves, and ginger
One whole chicken, cut into pieces
Salt to taste
Hot peppers (optional)
Dried lemon (optional)
Two and a half cups of extra long grain basmati rice, washed and soaked for 20 minutes
Hot water
Instructions:
1. Heat a bit of vegetable oil in your pressure cooker pot.
2. Sauté the chopped onions until they start to brown.
3. Add cinnamon sticks, cardamom, cloves, and bay leaves to the onions. Continue to sauté for a minute or two.
4. Stir in the chopped garlic and sauté briefly until aromatic.
5. Add tomato paste and diced tomatoes to the mixture. Stir well.
6. Season with cumin, coriander, paprika, black pepper, turmeric, cinnamon, cardamom, cloves, and ginger. Mix everything together.
7. Now, add the chicken pieces to the spice mixture and season with salt. Continue to cook until the chicken changes color.
8. If you like it spicy, add hot peppers and dried lemon for extra flavor.
9. Cover the chicken with hot water in the pressure cooker.
10. Pressure cook the chicken over medium heat for 20 minutes.
11. After 20 minutes, open the pressure cooker and add the washed and soaked basmati rice.
12. Cook everything with the pressure cooker lid on but not engaged, over high heat for 5 minutes. Then, reduce the heat to low and simmer for an additional 15 minutes
