April 8th, 2012
In large pot, fry onions in oil on medium heat until golden brown. Put aside a quarter of the onion for garnishing.
Add garlic paste and ginger to the frying onions and cook on medium heat until oil separates. Add bay leaves, green and black cardamoms, cinnamon sticks, cloves, black peppers, whole red chili, chili powder, fennel seeds, garam masala, corriander powder and salt.
Stir in chicken and fry for 5 minutes.
To make within 20 minutes, cook chicken mixture and 2 cups water in a pressure cooker for 6 minutes. Remove and add rice to cook in pot and cover on low heat until water evaporates.
If you don't have a pressure cooker, simply add 2 1/4 cups of water to the chicken mixture, and boil on med-high heat for 30 minutes. Add washed rice and cook on low heat and cover until water evaporates.
Garnish with fried onions and almonds, and serve with plain yogurt.