Chicken mince dum

Chicken mince dum

Ingredients:

• 2.5 tbsp curd
• 1/4th tsp crushed red chilli powder (hot variety)
• 1 tsp garam masala
• 1/2 tsp Clarified butter (ghee).
• 1.5 tbsp mustard oil
• 3 green cardamoms
• Salt to taste
• 4-5 Cloves
• 250 gms Chicken Mince
• 2 green chillies slit
• 1/2 tsp Dried ginger powder
• 1" piece of cinnamon
• 1/4th tsp asafoetida
• 2 onions sliced
• 1/4th tsp turmeric powder
• 8-10 black peppercorns
• 1 tsp kashmiri Red chilli powder
• 2 tbsp finely chopped fresh green coriander
• 1 tbsp ginger grated
• 1 tsp Coriander powder
• 1 tbsp Garlic finely chopped
• 3/4th tsp fennel powder

Method:

1. Mix together curd, Dried ginger powder and fennel powder, keep aside. Heat oil in a pressure cooker, add whole spices and let them crackle. Drop in onion, saute for a minute then add ginger and garlic. Once raw smell goes away, drop in green chillies.
2. Add chicken mince, mix well. Add ghee. Add Salt, cook on low flame for 5-6 mins so chicken releases its water and is also nicely Roasted and changes colour. Add Powdered spices and coriander, mix and add curd. Cook for a couple of mins, add water - 1 cup, close lid, give 2 whistles, cook in pressure on low flame for 5-6 mins, turn off flame.
3. Let cooker de-pressurise on its own, open lid, Dish out, garnish with coriander, and serve with boiled rice.