High on spice !!
As the color indicates this is really spicy ,for the red chilly ground freshly gives an elevated level of spice.
Serves : 5
Cooking Time : 45 min
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.
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