CHICKEN FRY WITH MASALA PASTE

fullsizeoutput_1cbINGREDIENTS

Chicken – 1 kg

FOR MASALA PASTE

Small onion – 1

Cloves – 25

Cardamom – 4

Cinnamon – 1 1/2 inch piece

Poppy seeds – 1/2 tbsp

Ginger – 2 inch piece

Garlic – 12 or ginger garlic paste 1 1/2 tbsp

Star anise – 1

Coriander seeds – 1 tbsp

Cumin seeds – 1/2 tsp

Fennel seeds – 1/4 tsp

Cashew nuts – 15

Grind all the above ingredients into a fine paste using little water.

Water – 1/2 cup

Red chilli powder – 4 tbsp

Salt to taste

A generous pinch of turmeric

TALIMPU

Oil – 1/2 cup

Crushed garlic – 8

Cumin seeds -1/2 tsp

Broken red chillies – 10

Curry leaves few

Finely chopped onions – 3

A pinch of salt

Green chillies – 6

Turmeric powder – 1/4 tsp

Finely chopped coriander leaves for garnishing

METHOD

  • Wash the chicken and put it in the pressure cooker. Grind all the masala ingredients to a fine paste using little water.
  • Transfer the masala paste into the chicken. Add salt, red chilli powder, turmeric powder and 1/2 cup of water. Mix well.
  • Pressure cook the chicken for 3 to 4 whistles and turn off the flame. Wait for the pressure to release naturally. Keep it aside.
  • Heat oil in a wide pan. Add all the talimpu ingredients one by one. Fry till the curry leaves turn crisp and aromatic.
  • Add sliced onions, turmeric powder and a pinch of salt. Cover and cook on medium flame till the onions light golden brown.
  • Now add the cooked chicken along with any left over gravy and cook on high flame.
  • Let the water evaporate. Mix well and adjust seasoning. Roast the chicken on medium flame for 5 to 6 minutes.
  • Scrape the sides and bottom of the pan now and then. When the chicken turns light brown in colour, add finely chopped coriander and mix throughly.
  • Fry for another 2 to 3 minutes. Check out the seasonings. Switch off the flame and serve hot.

 

METHI RICE

IMG_4973INGREDIENTS 

Basmathi rice  – 1 cup

Cloves – 3

Cardamom – 3

Cinnamon – 1 inch piece

Star anise – 1

Garlic cloves – 8

Ginger garlic paste – 1 tsp

Finely chopped methi leaves – 1/2 cup

Finely chopped mint leaves – 1/4 cup

Finely chopped coriander leaves  – 1/4 cup

Salt to taste

Oil – 1 tbsp

Ghee – 1 1/2 tbsp

Water – 2  1/2 cups

METHOD

  • Wash basmati rice and soak in water for 20 minutes. Drain and keep it aside.
  • Wash all the finely chopped leafy vegetables and keep it aside.
  • Heat oil and 1 tbsp of ghee in a pan. Add garlic cloves, cinnamon, cardamom and star anise.
  • Fry for 1 to 2 minutes, add ginger garlic paste. Fry till the raw smell fades away.
  • Add 2 1/2 cups of water and salt. Let it boil. Add finely chopped methi leaves, mint leaves and coriander leaves. Mix well and let it boil again.
  • Add drained basmati rice. Mix well. Cook on medium flame. Make sure the rice is fully cooked.  Once cooked, keep it covered for 5-6 minutes.
  • Lastly, add the remaining ghee. Mix throughly and serve hot with any type of gravy curries.

SUGGESTIONS

Adjust the water quantity according to your wish.

 

GHEE RICE

IMG_4369INGREDIENTS

Basmathi rice – 1 cup

Water – 2cups

Cloves – 10

Cardamom – 6

Cinnamon – 2 inch piece

Bay leaves – 4

Thinly sliced onions – 1 medium size

Green chillies – 5 (slit)

Ginger garlic paste – 1 tbsp

Salt to taste

Ghee – 2 tbsp

Oil – 1 tsp

METHOD

  • Wash basmathi rice 2 to 3 times in water to remove excess starch. Soak them for 30 minutes.
  • After 30 minutes, drain all the water. Heat ghee and oil in a pan. Add cloves, cinnamon, cardamom and bay leaves and saute for few seconds.
  • Add sliced onions and green chillies and saute till they become transparent.
  • Add ginger garlic paste and saute on medium flame till the raw smell goes away.
  • Add salt and 2 cups of water. Stir well. When the water starts boiling, add drained rice and mix well. Taste the water. It must be slightly salty.
  • Cook on low flame until the water is absorbed. Switch off the flame.
  • After 5 to 6 minutes, open the lid and mix it slowly. Serve hot.

SUGGESTIONS

Ghee rice can be served along with gravy type curries.

JEERA RICE

IMG_4116INGREDIENTS

Basmathi rice – 1 cup

Cumin seeds (jeera) – 1/4 tsp

Shajeera – 1/2 tsp

Cloves – 6

Cinnamon – 1 inch piece

Cardamom – 3

Bay leaf – 1

Oil – 1tbsp

Ghee – 1tbsp

Ginger garlic paste – 1 1/2 tsp

Water 2 cups

Salt to taste 

METHOD

  • Rinse rice with water. Add water and soak for 15 minutes. Drain it compleately in a colander.
  • Heat ghee and oil in a pot. Saute bay leaf, cloves, cinnamon and cardamom until they begin to sizzle.
  • Add cumin seeds and shajeera on a low flame until they get roasted well. Add ginger garlic paste and fry until raw smell goes away.
  • Transfer drained rice to the pot and roast for 1 to 2 minutes. This helps to bring out the aroma.
  • Pour 2 cups of water and add salt. Stir well and taste the water. It must be slightly salty.
  • Bring water to a boil and cook on medium heat until the water is absorbed. Switch off the flame.
  • After 5 to 6 minutes, open the lid and mix it slowly. Serve with any curry.

SUGGESTIONS

  • Do not over mix the rice.