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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash the chicken and keep it aside.
Soak the rice for at least 30 minutes.
Heat 1 tbsp of ghee in a pressure cooker. Add 2–3 cloves and 3–4 whole black peppercorns.
Once they crackle, add a small amount of onion (about 1/4 of one onion) and 1/2 tsp of ginger-garlic paste. Sauté for a few seconds.
Add black pepper powder and a small amount of salt
Add the chicken drumsticks and 1/2 litre of water. After the first whistle, reduce the flame and pressure cook for 15 minutes.
Turn off the flame and allow the pressure to release completely before opening the cooker.
Strain the chicken and reserve the cooking water. Do not discard the water, as it will be used to cook the rice.
Once the chicken has cooled, remove the meat from the bones and roughly shred it. Keep the pieces slightly larger.
Heat the remaining ghee in a deep frying pan. Add the diced onions and cook until they turn brown.
Add the green chillies and cook for a few seconds.
Remove the green chillies and half of the browned onions from the pan and keep them aside for garnishing.
To the remaining onions, add the whole spices and the remaining ginger-garlic paste. Sauté for a few seconds.
Add the red chilli powder, coriander powder, garam masala powder and salt. Mix well.
Add the reserved chicken stock and mix well. Add the shredded chicken and soaked rice.
Cook until the rice is almost done. Add a little more water if required, but do not stir the rice.
Cover with a lid and cook until the rice is completely done. Once cooked, turn off the flame and let the rice rest, covered, for 10–15 minutes.
Garnish with the reserved browned onions, green chillies and coriander leaves.
Serve hot with curd.
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Do not discard the water used to cook the chicken, as it can be used as a nutritious stock for cooking the rice. Add a little more water if required.
After adding all the ingredients, check the salt. The cooking liquid should taste slightly salty so that the seasoning is balanced once the rice is added.
Do not stir the rice while it is cooking, as the grains may break and you may not get long, separate grains of rice.
Once the rice is cooked, do not open the lid immediately. Let it rest, covered, for a few minutes so the rice can absorb the remaining moisture and retain its structure.
Using boiled/shredded chicken keeps the dish lighter than versions made with fried chicken.
Do not add too much salt while boiling the chicken, as the cooking water will be used to prepare the rice. Since additional salt will also be added while cooking the rice, too much salt at this stage can make the final dish overly salty.
I'm Manisha Saxena from India, a passionate home cook with over 23 years of experience in cooking. While I can prepare a variety of cuisines, my true expertise and love lie in North Indian cuisine, my culinary roots. Over the years, cooking has taught me that delicious food is not just about following a recipe, it's about understanding the little details, techniques and basics that can completely transform a dish. I have also recently started exploring and creating dishes using millets, bringing a traditional ingredient into everyday cooking in interesting ways. My hands-on experience, dedication and passion have helped me develop and enhance my culinary skills and deep understanding of food. Through my recipes, I want to share not just how to cook, but also teach minute details, tips and techniques that can turn even the simplest dish into something truly delicious. I will also share the health and nutritional benefits, along with the approximate calorie content, of each dish I create
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