300g ( 1½ cups ) Samba or Basmati rice
1 bay leaf
¼ teaspoon rose essence or 1 tablespoon rose water
1½ teaspoons salt
1 cup water or chicken stock
Boiled Eggs and Fried onions and cashew to garnish.
750g – 1 kg Chicken cut into pieces with bones
1 tablespoon garlic paste
1 tablespoon ginger paste
1 large onion finely chopped or ground
4 green chillies finely chopped or ground
4 medium tomatoes cut into small cubes
5 cloves crushed
5 cardamoms crushed
1 sprig curry leaves (optional)
1 ½ teaspoon cumin powder
1 teaspoon coriander powder
½ -1 teaspoon chillie powder (optional)
1 cup mint leaves ground or finely chopped
1 cup cilantro (Coriander leaves ) ground or finely chopped
½ cup curd beaten with a folk
1 teaspoon salt
2 tablespoon oil
¼ cup water
Ground onion, garlic, ginger, green chillies and cut tomatoes.
Add chillie, turmeric, coriander and cumin powder. Mix well add a little hot water if needed.
Add cut tomatoes, 1 teaspoon salt fry stirring for few seconds and then add the chicken mix well until coat all the spices to the chicken pieces.
Then add the beaten curd mix well and cook stirring 1 minute in a low heat .
Lastly add the ground cilantro and mint,1/4 cup water cook covered with a lid
for a 4-5 minutes.
Cook until chicken becomes tender and gravy is reduced upto 1 cup.
Wash the rice and put into the rice cooker add salt, bay leaf and rose essence.
Remove chicken pieces and pour the 1 cup of chicken savoury liquid to the rice and add the 1 cup of water.
Put back the chicken pieces into the rice and cook
Stirring the rice gently once half way through cooking ( while there is still some liquid in the rice cooker.) helps to distribute the flavours and seasoning uniformly in the dish.
When the rice is cooked switch moves to “Keep Warm”, then leave the rice undisturbed for at least 5-8 minutes. If you are using Basmati rice, Stirring rice soon after switch moves to “Keep Warm” will cause the grains to break.
But if you do not have rice cooker you can cook in a pan. Cook the rice covered with a lid in high heat until it starts to boil. Turn heat to very low and cook covered until rice is cooked and fluffy.
Take small bowl put little rice in bottom place boiled and a chicken piece in the middle.
Fill the rice top of that. press the rice down with a spoon.
Turn upside down to a serving plate.
Serving Suggestions : Serve with Mint Sambol