Spicy Chicken Steamed Rice
- Basmati Rice
- Skinless Chicken with or without bone
- Ginger and garlic
- Olive oil
- Natural desi ghee
- Whole green chilies
- Red chili pepper, Cayenne pepper
- Cumin
- Nigella seeds
- Gram Masala
- Turmeric powder
- Black pepper
- Yogurt
- Vinegar
- Salt.
- Tomatoes
- Onions
- Cilantro
- Cinnamon sticks
- Bay leaves
- Kalongi
- Fennel seeds
- Clove powder
- Cloves
- Black pepper corns
- Whole star anise
- Green cardamom
- Take 800 g of clean rice and soak them for around 21 minutes.
- Next in a pan take 800 g of chicken with or without bone, add 70 g of garlic and ginger, some bay leaves, tsp of black pepper corns, 3 whole star anise, 1 thin sliced onion, 1 tbsp of cumin seeds , 3 green cardamom, 1 tbsp of cinnamon powder or whole, 5 cloves, 1 tsp salt, 1 tsp of black pepper, 1 tbsp vinegar and lemon juice and pour 1.6 liter water and bring the mixture to boil.
- Then cover and cook until chicken is tender, probably on low flame (for around 13 to 21 minutes).
- Then separate the chicken and strain the chicken broth (yakhni).
- After that, in a separate large pan put 1 thinly sliced onion and saute until golden brown with olive oil (Ghee), throw in a tsp of cinnamon, 1 finely sliced tomato, 1 tsp of cumin seeds, red chili powder and powdered black pepper respectively, 1 tsp of vinegar, 1 tbsp of Kalongi (nigella seeds) oil and mix. Afterwards add 2 tbsp ginger and garlic paste and some red and green chilies. Then Cook until oil separates.
- Now put in the prepared chicken, stir and cook for around 3 minutes. Pour some 300 g of whisked yogurt and mix to incorporate all the ingredients. Next add 1 tbsp of red and black chili powder, half tsp of turmeric powder and some mint leaves. Now mix and saute until the oil separates which should take around 5 minutes.
- Next add in the chicken soup (broth) from earlier with 1 tsp of salt and bring the mixture to a boil.
- Then put in strained soaked rice and cook until water evaporates to an extent. Finally steam cook the rice on low flame for around 21 minutes.
- Thereafter, decorate it with some sliced golden browned onions on top with some green chilies and mint leaves.
