Manisha Das
In a bowl, mix the chicken pieces with curd, ginger garlic paste, salt, turmeric powder, red chilli powder, and garam masala.
Wash the soaked basmati rice under running water until the water runs clear. Drain and set aside.
In a pressure cooker, heat ghee and oil over medium heat.
Add all the whole spices (cardamom, cloves, cinnamon, bay leaves, mace, star anise) and sauté for a few seconds until fragrant.
Add cashew nuts and sliced shallots. Saute until the shallots turn golden brown.
Stir in the ginger garlic paste and green chillies; cook for another minute.
Add the marinated chicken to the pot and saute for about 5 minutes until it starts to cook.
Pour in hot water and bring to a boil. Once boiling, gently add the drained rice and stir carefully to combine. Close the lid of the pressure cooker and cook on high heat for one whistle.
Fluff the pulao gently with a fork before serving. Kodi Pulao is best enjoyed hot with onion raita or any side dish of your choice.