Chicken Pulao

Steps

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1. 1
   Clean the 500g chicken pieces with bone and set aside. In a bowl, combine the chicken with 1 tsp salt, 1 tsp pepper powder, 2 tsp cumin powder, 2 tsp coriander powder, and 1 cup of whisked yogurt. Mix well so all chicken pieces are evenly coated with the marinade, then let sit for about 15 minutes.
   ▶ ≈0:40
2. 2
   Heat 2 tsp oil and 2 tbsp ghee in the pressure cooker. Add the whole spices (cinnamon, cloves, cardamom, star anise, mace, stone flower, and bay leaf) and lightly toast until fragrant.
   ▶ ≈1:19
3. 3
   Add 3 thinly sliced large onions and 6 slit green chilies, and sauté for about 2 minutes until softened.
   ▶ ≈1:41
4. 4
   Add 2 tsp of freshly ground ginger garlic paste and continue to sauté for another 2 to 3 minutes until the raw smell disappears.
   ▶ ≈2:09
5. 5
   Gently add the marinated chicken pieces and mix well with the onions and green chilies.
   ▶ ≈2:22
6. 6
   Cook the chicken for about 10 minutes.
   ▶ ≈2:40
7. 7
   Add 1 tsp of garam masala powder and gently mix in.
   ▶ ≈2:48
8. 8
   Add 1 cup of freshly chopped coriander leaves and a handful of fresh mint leaves, then gently mix.
   ▶ ≈3:04
9. 9
   Wash 300g of basmati rice, soak it for about 30 minutes, and drain. Gently add the soaked rice and carefully mix with the chicken pieces.
   ▶ ≈3:24
10. 10
    Pour in 250 ml of water (rice to water ratio is 1:1). Check the seasoning and add 1 tsp of salt (since salt was already added to the chicken marinade, add it at the end).
    ▶ ≈3:47
11. 11
    Close the pressure cooker lid and maintain low heat. Place the pressure weight and cook on low flame for about 5 minutes.
    ▶ ≈4:03
12. 12
    After 5 minutes, turn off the stove. Let the cooker rest (covered) for about 10 minutes until the pressure has settled completely. Open the cooker to reveal the fragrant chicken pulao.
    ▶ ≈4:21