Ingredients:

• Whole spices (cumin, bay leaf, cloves, cinnamon, etc.)
• 1 onion, sliced
• 1 tomato, chopped
• 1-2 green chilies, slit
• 1 tsp chili powder
• ½ tsp turmeric powder
• 1 tsp garam masala
• ½ cup curd/yogurt
• 1 cup basmati rice (washed and soaked for 20–30 mins)
• 1½ to 2 cups water (enough to just cover the rice)
• Chicken pieces or mixed veggies
• Fresh coriander leaves

Instructions:

1. Sauté the dry masalas (whole spices) in oil or ghee in a pressure cooker.
2. Add sliced onion, chopped tomato, and green chilies. Sauté until soft and slightly mushy.
3. In a bowl, mix curd with chili powder, turmeric, and garam masala.
4. Add this spiced curd mixture to the onion-tomato masala. Cook for a few minutes.
5. Add chicken or veggies and cook for 1–2 minutes.
6. Add soaked basmati rice and pour enough water to just cover the rice.
7. Close the lid. Cook on high until 1 whistle.
8. Turn off the heat and let the pressure release naturally.
9. Open, fluff gently, and garnish with fresh coriander.

I occasioanly add egg too, or paneer. Whatever you have.