Basmati Rice - 1 1/2 Cups
Water - 3 Cups
Chopped Tomatoes - 1 1/2 Cups
Sliced Onions - 1 1/2 Cups
Ginger-Garlic Paste - 2 tsp.
Green Peppers chopped (small) - 6
Cloves - 8
Cardamom - 8
Cinnanmon - 2 in.
Ghee* or Cooking Oil - 1/2 Cup
Chicken - 1 lb.
Coriander Powder+ - 2 tsp.
Chilli Powder - 2 tsp.
* Melted Unsalted Butter
+ Available in Asian Indian Grocery Stores |
|
Heat Oil or Ghee in a large vessel. Fry spices one after another. Then add the onions and green peppers and fry them a bit. Add the ginger-garlic paste and the chilli and coriander powders. Fry this till the mix seperates from the oil. Then add tomatoes, chicken and salt. Leave this on fire for 5-10 minutes or pressure cook (if you are using a pressure cooker) for 5 minutes. Add the rice and water, cook for 10-12 minutes or pressure cook for 8 minutes or cook in electric rice cooker.
Garnish with mint and coriander leaves and serve hot!!
Spice Index: Medium-Hot |
|
|
