Ingredients
4
4 servings
- •1 lb bone-in chicken
- •2 cups basmati rice, washed, rinsed, and soaked in water, for 30 minutes
- •3 ½ cups water
- •2 tablespoons vegetable oil
- •2 bay leaves
- •4 cloves
- •4 cardamom pods
- •1 stick cinnamon
- •6 cashews
- •¼ cup red onion, sliced
- •2 green chiles, optional
- •1 sprig curry leaf, optional
- •1 teaspoon garlic, minced
- •1 teaspoon ginger, minced
- •salt, to taste
- •¼ teaspoon turmeric powder
- •5 mint leaves
- •2 tablespoons fresh cilantro, finely chopped
- •2 tablespoons red chili powder
- •½ teaspoon cumin powder
- •1 teaspoon coriander powder
- •1 teaspoon garam masala powder
Instructions
- Heat oil in a heavy bottomed pot. To this, add bay leaves, cloves, cardamom pods and cinnamon. Sauté until fragrant.
- Add cashews and sauté until light golden brown.
- Next, add onion slices, green chilies, curry leaves, salt and turmeric and fry on medium heat until onions turn golden brown.
- Add minced garlic and minced ginger. Fry until the raw smell goes off.
- Add chicken and mix well. Cover and cook on medium-low flame until chicken is almost cooked through.
- Then add cumin powder, coriander powder, red chili powder, garam masala powder, mint and cilantro. Mix well.
- Add water and mix well. Adjust the seasoning as needed. Once water is boiling, add soaked rice and gently stir to combine.
- Cook on high flame for 6 to 8 min. Then, cover and cook on low flame until all the water evaporates and the rice is cooked through, stirring gently.
- Serve hot with cucumber or onion raita.
Nutritional Facts
Per 4 servings
- Calories: 495
- Carbohydrate: 90g
- Fat: 10g
- Fiber: 3g
- Protein: 11g
- Sugar: 1g
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