మరదలు చేసిన రాయలసీమ కుష్క😋

Ingredients

• 2 cups Basmati Rice (rinsed until water runs clear, soaked 20 minutes)
• 500 g Chicken Breast (cut into bite‑size pieces, marinated)
• 2 large Onion (thinly sliced)
• 1 medium Tomato (chopped)
• 2 tbsp Ginger‑Garlic Paste (freshly made or store‑bought)
• 2 pieces Green Chili (slit lengthwise)
• 10 sprigs Curry Leaves (fresh)
• 1 tsp Mustard Seeds (whole)
• 1 tsp Cumin Seeds (whole)
• ½ tsp Turmeric Powder (ground)
• 1 tsp Red Chili Powder (adjust to heat preference)
• 1 tsp Coriander Powder (ground)
• 1 tsp Garam Masala (freshly ground if possible)
• to taste Salt
• 3 tbsp Vegetable Oil (for tempering)
• 1 tbsp Ghee (adds richness)
• 3 cups Water
• 2 tbsp Fresh Cilantro (chopped for garnish)

Instructions

1. Rinse and Soak Rice

   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in fresh water for 20 minutes, then drain.

   Time: PT20M

2. Marinate Chicken

   In a bowl, combine chicken pieces with 1 tsp salt, ½ tsp turmeric, 1 tsp red chili powder, and 1 tbsp ginger‑garlic paste. Mix well and let rest for 10 minutes.

   Time: PT10M

3. Temper Spices and Sauté Onions

   Heat oil and ghee in the steel pressure cooker over medium heat. Add mustard seeds and cumin seeds; let them crackle. Add curry leaves and sliced onions, sauté until golden brown (about 8 minutes).

   Time: PT8M

   Temperature: Medium heat

4. Add Aromatics

   Stir in the remaining ginger‑garlic paste and green chilies; sauté for 2 minutes. Add chopped tomato and cook until softened, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

5. Cook Chicken

   Add the marinated chicken to the cooker. Stir and cook until the chicken changes color, roughly 5 minutes.

   Time: PT5M

   Temperature: Medium heat

6. Add Ground Spices

   Sprinkle turmeric, red chili powder, coriander powder, garam masala, and salt. Mix thoroughly for 1 minute so the spices coat the chicken.

   Time: PT1M

   Temperature: Medium heat

7. Combine Rice

   Add the drained rice to the cooker, gently stir to coat the grains with the spice mixture without breaking them.

   Time: PT2M

   Temperature: Medium heat

8. Pressure Cook

   Pour 3 cups of water over the rice‑chicken mixture. Secure the pressure cooker lid, bring to high pressure, and cook for 5 minutes. Turn off the heat and allow natural pressure release for 10 minutes.

   Time: PT15M

   Temperature: High pressure

9. Finish and Serve

   Open the cooker, fluff the rice gently with a fork, garnish with chopped cilantro, and serve hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

60 g

Fat

8 g

Fiber

2 g