This is my mum’s signature dish in which she poured a generous amount of love while it was being made. Naturally, our mouths would start watering at the thought of this exotic dish and wished that mum would make it everyday! Yet, we were privileged to devour it only on special occasions or on Sundays as a special treat for the family or friends who stopped by.
Unlike the usual biryani dishes, this is very light on the tummy due to the minimum oil amount used. Also, the cooking process is very simple and easy; any novice could come out with the mounthwatering results in his/her first attempt.
Mint chutney and chicken gravy are the best accompaniments for this dish and mint, being a medicinal food digester can work wonders. Recipe of these are given below;
So let’s make this is real winner of hearts for today’s lunch!
Ingredients required for 4 very hungry people :
|Chicken||Whole small chicken or 350 g of chicken legs cut into medium size pieces|
|Basmati Rice||2 & 1/2 cups|
|Plain Yoghurt||1/2 cup|
|Knor or Maggi Chicken soup cubes||1 and 1/2|
|Roasted curry powder or garam masala||2 tbsp|
|Ginger and garlic||2 tbsp grated|
|Cloves, peppercorns and cardamoms, cinnamon||5 each crushed|
|Turmeric powder and pepper powder||1 tsp each|
|Green chili||3 slit|
How to make:
- Massage the chicken pieces thoroughly with yogurt, roasted curry powder , turmeric, grated ginger and garlic, salt, turmeric powder, pepper powder, slit green chili and the crushed soup cube.
- Cover with cling film and refrigerate for at least 2 hrs.
Prepare the rice
- Wash the rice until water runs clear, drain, then keep aside for 20 mins. This will allow the rice to stretch during cooking.
- Heat up 2 tbsp of olive oil in a wide brim pan. Add the whole spices; cloves, peppercorns, cardamoms, cinnamons and let them crackle
- Add grated ginger and garlic or the paste of it
- Add the onion slices and slightly brown them. Drop a handful of curry leaves
- Now add the rice and quickly stir through , not letting it to stick to the bottom of the pan. Fry the rice for about 2 mins or until well coated.
- Now add the chicken with all it’s marinade
- Mix rice and chicken thoroughly while turning them constantly for 2 – 3 mins.
Add warm water
- Add warm water, just above the level of rice.
- Give a good stir
- Adjust the taste at this point
- Cover the pan with a tea towl and then tightly close the lid
- Cook under very low fire
- Open after 10 mins and bring the bottom layer to the top and mix gently
- Cook until the meat is tender and rice is cooked properly
- Switch the flame off and let the pot rest for 15 mins for flavours to adjust
- Serve with mint chutney and chicken gravy
How to make:
- Take a handful of mint leaves and drop them into the jar of the hand blender
- Chop a few shallots and drop into the jar
- Thinly chop one or two small green chilies and add into the jar
- Thinly cut a root of a ginger piece and add with a few pinches of salt
- Now, crush everything into a pulp using the hand blender
- Squeeze half a lemon into the pulp and mix it with the fingers until everything comes togethe
- Taste and add more salt or lemon, if needed.
- Done !
- Marinate the chicken pieces with ginger and garlic paste, chili powder, pepper powder, slit green chili, salt, turmeric, roasted curry powder and 2 tbsp of plain yoghurt
- Heat oil in a wide pan
- Add a few crushed garlic cloves, curry leaves and chopped onions and fry
- Drop 1/2 tsp of red chili powder and a few drops of turmeric into the oil and fry
- Now drop all the chicken and fry a few minutes until well coated
- Cover, lower the flame and let the chicken cook for 5 mins
- Add warm water and inch above the chicken, cover and cook
- Add 1tbsp of coconut milk powder or thick coconut milk for flavour