Open in Cookpad AppSteps
- 1
Soak basmati rice in hot water with turmeric, 2 bayleaves, 1 cinnamon stick and 2 staranise
- 2
Cut chicken in desired pieces and marinate with 1tsp fine salt, ginger & garlic paste, 1 tsp cumin & coriander powder, 2 tsp mixed masala
- 3
Add oil to pot, fry the potatoes for about 7 mins on a medium temperature. Remove and keep aside for later use
- 4
In the same oil, add whole spices (2 bayleaves, 1 cinnamon stick, 2 staranise) and chopped finely chopped onion. Fry till onion is light brown in color
- 5
Add the marinated chicken and 1/2 tsp turmeric, 1 TBS mixed masala and 1 tsp garam masala. Allow to the spices to fry with the chicken for about 5 minutes
- 6
Add about 1 cup water and leave to simmer for about 12 minutes. Add frozen peas/sweet corn. Add curry leaves at this stage to release the flavors
- 7
Add semi fried potatoes and scatter uncooked rice (with whole spices) evenly, reduce temperature to low, ad about 1/2 cup water, add a few knobs of butter and cover and allow to steam for about 20 to 25 minutes
DO NOT MIX
- 8
After about 20 mins, add coriander and close the pot to further steam or until all the water has absorbed and the rice grains are separate
- 9
You can add fried onions or serve as is with a salad or sambal
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