Chicken Kabaliyath

Ingredients:

For the Chicken Masala:

1 kg chicken, cleaned

4 big onions, sliced

4 green chillies, chopped

1 1/2 tbsp ginger-garlic paste

1 tbsp Arabic masala powder

1/2 tbsp coriander powder

1/2 tsp turmeric powder

1 tsp pepper powder

2 chicken stock cubes

1 carrot, cut into rounds

1 capsicum, chopped

1 tbsp lemon juice

1/2 cup coriander leaves, chopped

1/4 cup mint leaves, chopped

salt to taste

2 tbsp oil

2 tbsp ghee

For the Rice:

4 cups sella basmati rice

6 cups water

2 bay leaves

3 cardamoms

5-6 cloves

2 cinnamon piece

1 tsp Arabic masala powder

salt to taste

2 tbsp oil

2 tbsp ghee

Preparation:

1. Wash and soak the rice in water for 1 hour.
2. Heat 2 tbsp oil and 2 tbsp ghee in a pan and add sliced onion and saute well adding salt.
3. Add 1 tbsp Arabic masala powder, coriander powder, pepper powder and turmeric powder and mix well for a minute.
4. Add chopped green chillies and ginger-garlic paste and mix well.
5. Add chicken stock cubes and mix well.
6. Add cleaned chicken pieces and mix well at high flame for 2-3 minutes till colour changes.
7. Then cook covered at low-medium flame for 10 minutes.
8. Now add chopped carrot, capsicum, coriander leaves, mint leaves and lemon juice and mix well and cook at high flame till the water almost evaporates.
9. In the meantime, heat 2 tbsp oil and 2 tbsp ghee in a large pan and add bay leaves, cinnamon, cloves and cardamoms.
10. Add 6 cups of water, salt and 1 tsp Arabic masala powder and mix well.
11. When it boils well, add drained rice and mix well and boil at high flame. Then cook it covered at low flame.
12. When almost cooked, add 6-7 tbsp of prepared gravy to the rice and mix well and level it and cook covered till done.
13. Switch off the flame and keep it covered for 10-15 minutes.
14. Transfer the rice to a serving plate and place the chicken gravy on top.
15. Garnish with coriander leaves and serve...