2 cups basmati rice (soaked in water for at least half an hour) |
1 lb chicken (cut into pieces) or 1 lb mutton (cut into pieces) |
3 cups water |
1 teaspoon salt |
1/2 medium onion (peeled & cut in two pieces) |
1/2 teaspoon clove (laung) |
1/2 teaspoon whole black peppercorn (sabut kali mirch) |
2 black cardamom pods (bari elaichi) |
2 cinnamon sticks (dalchini) |
1 bay leaf (tez patta) |
6 garlic cloves (lehsan) |
2 inches ginger (adrak) |
1 teaspoon coriander seed (sukha dhaniya) |
1 pinch ground nutmeg (jaifal) |
1/4 teaspoon anise (javetri) |
1/4 cup oil |
1/4 medium onion (thinly sliced) |
1 teaspoon cumin seed (zeera) |
1 1/2 teaspoons ginger-garlic paste |
1/2 medium tomato (chopped) |
1/2 cup yogurt |
1 teaspoon salt |
1/2 teaspoon red chili powder |
1/2 teaspoon coriander powder |
1 teaspoon garam masala powder |
2 green cardamoms (choti elaichi) |
1 1/2 teaspoons ground aniseed (saunf) |
1 tablespoon mint leaf (chopped) |