Ingredients
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4 big chicken thighs and drumsticks , each cut into 2 shopping list
marinade in 1 tsp lemon juice , 2 tsp chilli pwd , one pinch red shopping list
colour pwd . shopping list
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2 rice cups - basmati rice , rinsed once and soaked in 3 rice cups of water and pinch of salt . shopping list
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3 tbsp olive oil shopping list
2 bay leaves , cloves , shopping list
1 stick cinnamon , shopping list
2 tsp fenugreek seed , crushed shopping list
2 cardamon - crushed , star anise shopping list
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1 b. onions , sliced , 4 tbsp corriander leaves chopped shopping list
1 tbsp cashew nuts shopping list
2 tbsp raisins shopping list
2 tbsp gin-gar paste shopping list
4 chlli padi , slit shopping list
2 tsp chilli powder and corriander powder shopping list
1 small tomato , sliced
How to make it
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Temper the whole spices .
Add the onions & saute until soft along with chilli , nuts and raisins .
Add ginger-garlic paste and fry until golden .
Add the masala pwds and continue to fry for 5 mins .
Add the tomatoes and corriander leaves .
Stir until pulpy and add the chicken .
Mix well and simmer for 25 mins .
Transfer the rice to the rice cooker along with the water .
Once cooked , spread it over the chicken .
Serve hot on its own .
