Ingredients:
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1/2 kg chicken
1 cups basmati rice
1 cups light coconut milk
1 cup water
3/4 cup onion slices
1/2 cup tomato
4-5 strands coriander leaves
1 tea spn coriander powder
1-2 tea spns chilli powder
3 green chillies
1 tea spn ginger paste
1 tea spn garlic paste
12tbsp thick curd
Ghee/Oil
Salt
Whole Spices :
4-5 cloves
2″ cinnamon
4 green cardamom
2 bay leaves
Method:
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Add ginger paste, garlic paste, green chilies (chopped finely or made into paste), chilli powder, coriander powder and salt and thick curd to chicken pieces. Mix well and keep aside for about 30mins.
Heat ghee/oil and add all whole spices. Now add onion and fry till they are brownish.
Add chicken along with all marinade and fry for 5 -10 minutes.allow the chicken to leave the water . when it is done add rice, tomato and fry for few more minutes.
Now pour in the coconut milk and 1 cup of water, salt, mix well. Cover the lid and cook on a medium heat till done. Garnish with coriander leaves. Switch off heat and leave it as it is for about 15-20mins. Serve hot.
Serve with cold raita.
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