Soak rice in water for 15 mins and then drain.
Fry the rice and keep it aside.
Heat dalda in a pressure cooker.
Fry the onions, spices, tomato, ginger paste, garlic paste, green chillies, coriander leaves, mint leaves and turmeric powder, until the oil comes on top.
Grind together cashews and poppy seeds.
Mix the cashew-poppy seeds paste with the curd.
Add the chicken and curd mixture into the masala and mix well.
Add enough salt to it.
On top of this, spread the rice and add about 5 cups of water.
Cover and cook with the weight on, until you hear 1 whistle.
:- Add 4 1/2 cups of water, since the water comes out from chicken, tomato, etc.