Serving:2 |Type: Veg–Rice
Ingredients:
| Basmathi Rice | -1 cup |
| Veg Chicken(cut) | -2cups |
| Onion | -½ cup |
| Tomato | -1 |
| Green Chili | -3 To 5 |
| Ginger garlic Paste | -1tbsp |
| Mint Leaves | -hand full |
| Coriander Leaves | -hand full |
| Turmeric | -¼tsp |
| Chili Powder | -1tsp |
| Garam Masala | -1tsp |
| Salt | -to taste |
| Water | -3to4 cups |
| Lemon Juice | -2 to 3tsp |
Seasoning:
| Oil and Ghee | -3tbsp |
| Cloves | -2 |
| Cinnamon | -1inch |
| Bay Leaves | -1 |
| Sombu | -½tsp |
| Kal Pasi(black stone flower) | -few |
Method:
- Soak the rice for 10 to 15 minutes then wash it and drain the water and keep it aside.
- Take a deep and heavy bottom vessel heat with oil and ghee add seasonings fry without burning.
- Now add onion , green chili, turmeric and salt sauté well for 1 to 2 minutes then add ginger garlic paste sauté until it’s get brownish but not burnt.
- Now add mint and coriander leaves sauté for 1 minute then add tomato fry well about 2 minutes on medium flame .
- Then add chicken pieces, chili powder and garam masala sauté for 3 minutes then add rice sauté for 2 to 3 minute then add water and lemon juice cook it cover with lid on high flame.
- When its start boiling well immediately keep it low flame for 10 to 15 minutes . Don’t stir it in the middle.
- Now turn off the stove. Let it rest for 15 minutes then mix it well .
- Garnish with coriander leaves .
- Serve with raitha and kurma.
Note:
- Instead of lemon juice you can add plain yogurt.
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