Ingredients
1. 2 cups (500 g) brown rice
2. 500 g chicken
3. 3 Tbsp oil
4. 3 pieces each, cinnamon cardamom, cloves, bay leaf
5. 3 red chillies
6. 1 tsp each fennel and coriander seeds
7. 1 tsp chopped garlic
8. 1 tsp grated ginger
9. 1 large onion, cut into rings
10. 10 strands saffron soaked in 2 Tbsp milk
11. 1/2 c sour yoghurt
Method:
1. Soak brown rice in water for 15 minutes
2. Take a square piece of muslin, put all the masalas -cinnamon, green cardamom, bay leaves fennel,clove and coriander seeds, ginger, garlic and red chillies on it. Tie it into a potli (pouch)
3. Put chicken pieces in a pressure cooker.
4. Add 4 cups of water and immerse the masala potli in it. Add salt to taste.
5. Beat yoghurt and add to it.
6. Close pressure cooker and give 2 whistles. Take off from the stove.
7. When cool, squeeze potli and discard. Keep aside chicken in broth.
8. Drain soaked rice.
9. Put oil in a thick-bottomed pan.
10. Fry onion rings to golden brown.
11. Take out half the onions for garnishing.
12. Add the soaked rice to the remaining onion and cook for 2 minutes. Add chicken and broth. It should measure 4 cups. Add water if less.
13. Bring to boil, reduce flame and cook until water dries up. When almost done, sprinkle the saffron and milk mixture for colour and aroma.
14. Serve garnished with onion rings.