Wash the chicken thoroughly. Marinate the chicken for 1 hour by adding salt, turmeric, and red chilli powder.
Soak the rice for an hour.
In the meanwhile, soak the poppy seeds in some water for 15 min.
Grind these poppy seeds along with coconut and other spices to a fine paste.
In a pressure cooker (preferably 5 lt capacity), heat oil. Once the oil is hot, add onions and green chilies. Fry till transparent.
Add ginger-garlic paste and sauté till the raw flavor is gone.
Then add tomatoes and cook till soft.
To this, add the paste that we made out of spices and sauté.
Add the carrots and the mint leaves also.
Now, add the marinated chicken. Cook for 10 min while stirring intermittently.
Cook till the gravy oozes out oil.
Add water and boil. Take 1 ½ cup of water for 1 cup of rice.
Add salt as per your taste and bring to a boil.
Once the water starts boiling, add the rice.
Let the rice and water boil together before closing the lid of the cooker.
Check and adjust the seasoning.
Close the lid.
Cook for 2 whistles and turn off the flame. Let the cooker stay on the same burner till it cools down.
Slowly mix the contents of a cooker and transfer to a serving bowl before serving.