Ingredients:
2 cup sella basmati rice
1 kg chicken, cut into pieces
1 tbsp + 1 tsp pepper corn
1 tbsp coriander seeds
6 + 4 cardamoms
2 tsp + 1 tsp cloves
1 tsp cumin seeds
1/2 tsp turmeric powder
1 chicken stock cube
1 tbsp lemon juice
salt to taste
1 tsp pepper powder
2 onions, thinly sliced
2 tomatoes, finely chopped
1 cup capsicum, chopped
1 dried lemon
2 tbsp coriander leaves, chopped
4 tbsp oil
1 tbsp ghee
Preparation:
- Wash the sella rice and soak in water for 3/4-1 hour. Drain the water and keep it aside.
- Add 1 tbsp pepper corns, coriander seeds, 2 tsp cloves, 6 cardamoms and cumin seeds in a pan and dry roast at low flame.
- Switch off the flame and add turmeric powder and mix well. Then powder it and keep it aside.
- In a pan, add cleaned chicken pieces, prepared masala powder, chicken stock cube, lemon juice and salt and marinate well.
- Add 1 1/2 cup of boiling water into this and cook for 15 minutes till done. Remove the cooked chicken from the gravy/ stock and keep it aside.
- Heat 2 tbsp oil in a pan and fry the cooked chicken pieces adding 1 tsp pepper powder and keep it aside.
- Heat 2 tbsp oil and 1 tbsp ghee in a large thick bottomed pan and add 4 cardamoms, 1 tsp cloves, 1 tsp pepper corns and sliced onions and saute well.
- Add chopped tomatoes, capsicum and dried lemon and saute well till soft and mashed well.
- Then add 4 cups of water including the chicken stock / gravy and mix well.
- When it starts to boils, add drained rice and salt and cook at medium flame till the water dries.
- Then place the fried chicken and coriander leaves on top of the rice and cook it covered for 10 minutes at low flame…
- Open the lid and remove the chicken from the rice to a plate and mix the rice gently.
- Transfer the rice to a to a large serving plate and place the fried chicken on top. Serve with salata hara, salad etc…
