High on spice !!
As the color indicates this is really spicy ,for the red chilly ground freshly gives an elevated level of spice.
Ingredients :
- Seeragasamba Rice 2 cups
- Chicken 500 gms
- Onions 2
- Tomatoes 2
- Mint leaves 2 cups
- Coriander leaves 2 cups
- Curds ½ cups
- Cloves 2
- Cardamom 5-6
- Cinnamon 4 -5
- Bay leaf 1
- Oil & ghee 11/2 tbsp
- Hot milk 1 tbsp
- Saffron few strands
- Ginger garlic Paste 11/2 tsp
- Salt to taste
Grind to paste : 1
- Cashew 4-5
- Poppy seeds 1 tsp
- Grind to paste : 2
- Red chillies 7-8
- Cumin ½ tsp
- Fennel ½ tsp
Method :
- In a cooker heat oil and ghee ,add whole spices ,allow it to splutter.
- Add onions allow it to get brown.
- Add ginger garlic paste ,let the raw smell leave.
- Add tomatoes allow it to get mushy.
- Add the chilly paste and toss.
- Now add the chicken pieces , mint and coriander leaves and toss.
- Add curds and toss.
- Add the cashew ,poppy seeds paste , salt and mix well.
- Close and cook under pressure for 5-7 min.
- Now open the lid ,squeeze ½ lime juice ,add required water ,as there will be already water left with chicken ,so consider that too .( ratio for water is 1: 2, water 2, rice 1 )
- As the water boils add mint leaves and rice ,mix well .Check out the taste for salt and if need be add it.
- Close and cook under pressure for 10 – 12 minutes.
- Wait for the pressure to get released ,open it and slowly mix it ,after adding the saffron infused milk.
- Close the lid for another 2-3 min. ( optional )
- Garnish with coriander leaves.
- Add a spoon of ghee to enhance the flavor. ( optional )
- Serve hot with Raita.
Note :
- If more spice ( masala ) is required ,then can add more whole spice,than the suggested number or add garam masala powder after adding rice.
