JHATPAT CHATPAT- FOR QUICK, EASY AND TASTY RECIPES

Ingredients used:
½ pound chicken keema (you will find readymade keema in shops)
1 medium sized onions sliced
1 large tomato chopped
1 medium potato , peeled and cubed
5 red chillies
1 tsp cumin seeds (jeera)
1 Tsp coriander seeds (dhaniya)
2 Tsp grated coconut
3 to 4 cloves
½ inch cinnamon stick
2 whole green elaichi
½ inch ginger
3 cloves of garlic
2 bay leaves
2 Tsp curds
1 tsp turmeric powder
½ Tsp biryani masal powder ( I used badshah biryani masala)
1 cup uncooked basmati rice (soak it in water for about 15 minutes)/
salt to taste
4 Tsp ghee

Method of preparation:
In a nonstick kadai, add 1 tsp ghee and fry the basmati rice (after draining the water in which it was soaked) till it becomes whitish and keep it aside. Make a smooth paste of red chillies, cumin seeds, turmeric powder, coriander seeds, ginger, garlic, cloves, cinnamon and coconut in a mixer adding very less water. Heat 2 cups of water and bring it to boil. In a pressure cooker, add 3 tsp ghee, add the green elaichi and the bay leaves and fry for about a minute. Now add the sliced onions and fry till they turn pinkish. Now add the tomatoes and potatoes and fry till the tomatoes are mashed properly. Now add the chicken keema and fry till it turns brownish. Once this is done, add the red paste and fry till the raw smell of whole garam masala is gone, it takes about 3 to 4 minutes. Now add the rice and fry for ½ a minute. Add the curds, salt and the boiling water. Mix once and close the lid of the cooker. Cook on high flame till 1 whistle, then lower the flame to medium for 3 minutes and switch off. Once the cooker is opened, dish out the biryani in a serving bowl and garnish with coriander leaves. Serve hot with raita.