Spices and Recipes

Ingredients

• 2 Cup Basmati rice
• 1.5 lbs Chicken pieces
• 1/2 cup Milk
• 1 cup Yogurt (curd)
• 3 Thinly sliced onions
• 1 tsp. Ginger paste
• 1/2 tsp. Garlic paste
• 1 tsp. Green chilli paste
• 1/2 cup Tomato puree
• 2 tsp. Red chilli powder
• 1 tsp. Turmeric Powder
• 1 tsp. Cumin powder (Roasted)
• 2 tsp. Garam Masala Powder
• 1/2 tsp. Green cardamom powder
• Pinch of Saffron
• 1 tsp. Coriander powder
• 2 tbsp. Green coriander leaves
• Salt to taste
• 5-7 tbsp. Vegetable oil

Pre-Prep:

1. Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
2. Marinate the chicken with this mixture and keep aside for 3-4 hours.

Method:

1. Heat oil in a pan. Fry the onions until golden brown.
2. Add the marinated chicken and cook for 10 minutes.
3. Add 4 cups of water to the rice. Mix saffron in milk and add to it. Add cardamom powder. Add the chicken pieces. Pressure cook the rice.
4. Mix gently.

Garnish with green coriander leaves and serve hot.

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