Make a paste of grated coconut,shallots,1 fistful of mint leaves, fennel seeds,cloves,cinnamon,cardamom,3 green chillies and cashews
Wash and soak the jeera samba rice
In a large pressure cooker add 100 ml oil and saute the sliced onions till pink
Then add chopped tomatoes, slit green chillies, remaining mint leaves,half of the coriander leaves and saute well
Then add the ground paste and saute till oil seperates
Now add the chicken pieces ,salt turmeric powder and saute well
Then add 200 ml water and pressure cook for 5-6 whistles as country chicken takes time to cook
Once the pressure is naturally released ,open and add water in the ratio of 1:1.5 approximately 8 cups
Once water starts boiling add the soaked and drained rice and pour the remaining oil
Pressure cook for 2 whistle
Open and garnish with coriander leaves and give a gentle stir
Serve hot with raitha
My grandma used to do this in fire wood and a large vessel called dheksa. I have simplified it in a pressure cooker.she doesn't add lemon or curd
