Spicy Rice With Chicken And Herbs |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This dish is inspired from traditional chicken pilauf and biryani. Fresh herbs and kewra essence give it a very intereting and fresh twist. you can add rose water instead of kewra if unable to get it,though its easily available in asian/indian stores. Ingredients:
1/2 kg chicken,with bones,small pieces |
salt per taste |
1/2tsp red chilli powder |
1/2 tsp red chilli flakes |
1 tsp black pepper powder |
1tbsp ginger,garlic paste |
1/2 tsp chinese salt(monosodium glutamate) |
1/2 cup yogurt |
1 tbsp whole garam masala(cloves,cumin seeds,black cardamon,bay leaves) |
4 large tomatoes chopped |
1/2 bunch fresh cilantro chopped |
1/2 bunch fresh mint chopped |
3 jalapeno peppers chopped |
1 tsp cumin powder |
1 cup cookin oil |
for rice |
1/2 kg long grain rice preferrably basmati rice |
2 pieces cinnamon sticks |
1 tsp salt |
a pinch yellow food color |
1/2 cup milk |
1 tbsp kewra essence/rose water |
1/4 cup almonds(slivered) |
1/4 cup golden raisins/sultanas |
Directions:
1. wash thoroughly the chicken. Add yogurt,salt,red chilli flakes and powder,black pepper powder,chinese salt,ginger garlic paste in the chicken. mix well, cover and refregerate for 1 hour.
2. wash the rice under cold running water. set aside.
3. In a pot, bring around 8 cups of water to rolling boil. add salt, rice and cinnamon sticks. cook till the rice are 3/4 tender. Drain them and set aside. Remove the cinnamon sticks.
4. In a non-stick pan, cook the chicken along with the merinade, till all the water is absorbed.
5. In an another pan, heat oil, add whole garam masala, after a minute, add chopped tomatoes, cilantro, mint, jalapeno peppers, cumin powder. cook till the tomatoes are soft(about 7-10 mins)
6. In it, add chicken and cook till chicken in completely cooked (about 10 more mins).
7. In a seperate heavy based pot, make a layer of half of the rice, then all of the chicken mixture and remaining half of the rice.
8. On the top, sprinkle kewra essence or rose water, Almonds, golden raisins and the mixture of food color in milk.
9. Put the lid on and let it cook on a low flame for about 8 minutes.
10. Fluff with slotted spoon in the end and Serve hot with raita and mint chutney.
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