Ingredients:
- Chicken -1lb
- Basmati rice – 2cup(200g)
- Mustard seeds – 1/2tsp
- Oil and ghee – 1 spoon
- Coriander leaves -1cup
- Mint leaves – 1cup
- Curry leaves
- Onion – 1
- Tomato- 1
- Ginger garlic paste- 1 spoon
- Coconut milk – 1cup
- Salt – to taste
- Cinnamon – 3/4 inch
- Cardamom – 3
- Bay leaf – 1/2
- Cloves – 3
- Black flower – 1
- Lemon juice -2 spoon
Fry and make powder (masala powder):
- Coriander seeds – 3spoon
- Cumin seeds -1/2 spoon
- Pepper – ½ spoon
- Aniseed -1/4 spoon
- Red chili -6
Recipe:
- Grind and make a paste of ½ onion, ½ of coriander and mint leaves.
- Cook Chicken with ½ of the masala powder, ½ of the ground paste and 1/2 salt in a cooker.
- Fry the Basmati rice in ghee till turned to white .
- Heat Oil in a pan.Add Mustard seeds, once it splutters, add Cinnamon, Cardamom, Bay leaf, Cloves, Black flower, Curry leaves. Once it starts spluttering, add chopped Onion , then chopped Tomato. Fry them.
- Add ground masala paste(from step1) and masala powder,then coriander leaves, mint leaves. Fry them till the raw smell goes.
- Add cooked Chicken(separate the water) and fry for a second. Then add 1 cup of Coconut milk, 3 cups of water(including the water comes from chicken) and Salt.
- When water is boiling add basmati rice and close the lid. Stir every minute till its ½ cooked. Then add lemon juice, stir and close the lid .
- Turn the heat to very low for 10 minutes. Do not lift the lid or stir while cooking.
- After 15 mins you can open and serve.
Goes well with: Cucumber raitha or Chicken gravy.
