Serves: 2
Ingredients:
- Chicken – 400 grams, chopped into medium-sized pieces
- Basmati or any equivalent long grain Rice – ½ cup, wash, soak for 30 minutes and drain well.
- Curd/ plain yogurt – 2 tablespoons
- Chilli powder – ½ teaspoon
- Turmeric powder -¼ teaspoon
- Coriander powder – ½ teaspoon
- Ginger Garlic paste – 3 tablespoons
- Salt – 1 teaspoon (for marination)
- Liquid – ½ cup Coconut milk + ½ cup water
- Roughly chopped Mint leaves – ½ cup
- Roughly chopped Coriander leaves – ¼ cup
- Green chillis – 4, slit lengthways (🌶️🌶️)
- Whole spices:
- Bay leaf – 1
- Cinnamon – 2″
- Cloves – 3
- Cardamom – 4
- Black peppercorns – 1 teaspoon
- Fennel seeds – ¼ teaspoon
- Garam Masala – ¼ teaspoon
- Onions – 3 large
- Tomato – 1
- Ghee – 3 teaspoons
Method :
- Marinate the chicken in curd, 2 tablespoons of the ginger garlic paste, chilli powder, turmeric powder, coriander powder and salt. Set aside.
- Slice the onions thin and chop the tomato into tiny bits.
- To a deep casserole, with a well-fitting lid on medium heat, add the ghee.
- Toss in the onions and fry until golden brown.
- Add the rest of the ginger-garlic paste, whole spices, green chillies, chopped tomato and cook stirring every once in a while, until the tomatoes turn a little squishy.
- Turn up the heat to maximum, mix in the marinated chicken, chopped mint and coriander leaves. Continue cooking open on high heat for about 20 minutes. Stir the chicken around every 5 minutes or so.
- Now add in the washed, drained rice and the measured liquid. Mix well and allow it to come to a boil. This is a good time to check for salt.
- Now lower the heat to a minimum, cover and cook on low heat for 20 – 30 minutes or until all the liquid has been absorbed by the rice.
Notes:
- Alternatives for :
- Curd – Fresh Cream
- Liquid – 1 cup of chicken stock or 1Maggie chicken cube in a cup of water or 1 cup coconut milk (with just coconut milk expect a very sticky pulao)
- Ghee – 1 teaspoon oil + 2 tablespoons butter.