Step-by-Step Instructions

1. 1.Prepare Rice

   Wash and soak basmati rice for 20 minutes. Drain and keep aside.

2. 2.Marinate Chicken

   In a bowl, add 1 kg chicken. Add ½ tsp turmeric powder, 1 tsp red chili powder, 1 tsp garam masala, 1 tsp salt, 1 tsp ginger-garlic paste, 1 tbsp curd, and juice of ½ lemon. Mix all ingredients thoroughly to coat the chicken pieces evenly.

3. 3.Rest Marinated Chicken

   Let the marinated chicken rest for 15 minutes.

4. 4.Sauté Whole Spices

   In a pressure cooker, heat 2 tbsp oil and 1 tbsp ghee. Once hot, add all the whole spices (1 bay leaf, 1 inch cinnamon, 4 cloves, 4 green cardamom, 1 star anise, 1 tsp shah jeera, 1 black cardamom, ½ mace, stone flower, and a pinch of grated nutmeg). Sauté until aromatic.

5. 5.Sauté Onions and Green Chilies

   Add 2 large thinly sliced onions and 3-4 slit green chilies to the cooker. Fry until the onions turn translucent and then golden brown.

6. 6.Add Ginger-Garlic Paste

   Once onions are golden brown, add 1 tbsp ginger-garlic paste. Sauté until the raw flavor of the paste disappears.

7. 7.Cook Marinated Chicken

   Add the marinated chicken to the cooker and mix it well with the sautéed ingredients. Cover and cook on medium flame until all the water released from the chicken evaporates, stirring occasionally.

8. 8.Add Water and Herbs

   Once the chicken water has evaporated, add 4 cups of water (for 2 cups of rice, maintaining a 1:1.5 rice to water ratio). Add ½ cup chopped mint leaves and ½ cup chopped coriander leaves. Mix well and bring the water to a rolling boil.

9. 9.Add Rice and Adjust Seasoning

   Add the soaked and drained basmati rice to the boiling water. Gently mix. Taste the water and add salt if needed. Add 1 tbsp ghee for extra flavor and mix gently.

10. 10.Pressure Cook Pulao

    Close the pressure cooker lid and cook on medium flame for 2 whistles.

11. 11.Rest and Serve

    Switch off the stove and let the pressure release naturally for 5 minutes. Once the pressure is gone, open the lid. Gently fluff the pulao with a spatula. Garnish with fresh coriander and mint. Serve hot.