By Priscilla Farro
Ingredients
1/4 kg basmati rice
1/2 chicken,
2 onion chopped finely
3 cloves
1" cinnamon
2 black cardamoms
4 bay leaves
4 tbsp ghee
Chopped corriander leaves
Make a paste of:
2 tsp cummin seeds
5 black pepper
7 green chillies
3 garlic flakes
1/2" ginger
1 tbsp corriander seeds
1 tsp red chilli powder
1/2 tsp turmeric powder
Salt as per taste
Method:
- Wash the rice and soak it for 1/2 hour
- Cut chicken into small pieces
- Heat oil in a kadai
- Fry the onions till golden brown
- Add the grounded masala and simmer for 2 minutes
- Add cloves, cinnamon, cardamoms, and bay leaves
- Fry chicken pieces for 5 minutes
- Add rice to it and add water required to cook the rice
- Stir well
- Let the chicken and rice cook
- Once done garnish with corriander leaves
- Serve hot
East Indian Dishes - Non Veggies Index
