whatever you feel like calling it, is a rice dish cooked in seasoned broth. And of course who wouldn’t like pieces of good meat with it?? :$ so here’s one variation with chicken dedicated to my neighbour, Yasmine 🙂
Ingredients you need:
Put all in a strainer ball or a muslin cloth and tie them up like so:
Cut chicken into 12-16 pieces and add them in a pot with some salt and water. Put your muslin cloth ball or the strainer ball in the chicken.
Boil the chicken till almost done. Meanwhile, in another pot heat a little oil and add in a small sliced onion. When it has turned golden brown, add a little bit of ginger garlic paste.
You can also add a little yogurt as it will soften the rice and keep it moistened. Remove the chicken from the broth and add it in the oil. Keep the broth aside. Fry the chicken a bit.
Add the broth and let it come to a boil before adding in pre-soaked rice. Add the rice and put on the lid of the pot to let it cook. Lower the flame to medium. The water should not be too much.
When the water has evaporated and the rice has been almost done, add a bit of ghee (clarified butter) on all sides, chopped coriander leaves, mint leaves and a few green chillies. Then simmer on low flame for 5 minutes. Serve with the typical South Asian “raita“ (seasoned yogurt).
Looks quite bland but the aroma and flavour are extraordinary because of the various spices in which the broth has been cooked. And the raita will spice it up for you. Here’s the recipe in detail:
1 chicken cut into 12- 16 pieces
a tablespoon full of fennel seeds (saunf), just heap a tablespoon – the more the merrier :$
a teaspoon of cumin seeds (zeera)
a tablespoon full of coriander seeds (sabit dhanya)
2 medium-small onions – one cut in big pieces another sliced evenly
7-8 cloves of garlic
5-6 whole red chillies
half a teaspoon black peppercorns (sabit kaali mirch)
4-5 green chillies slit (not cut) lengthwise
3-4 tablespoons of oil
1 teaspoon of ginger garlic paste
1-2 tablespoons yogurt
salt to taste
4 cups of rice soaked for at least half an hour
6-7 cups of water
clarified butter or ghee
Method: Add water in a pot with chicken and salt. You might want to add more salt here as the rice will also cook in the same salt.Add in the strainer ball or muslin cloth tied up with whole spices, garlic and onion. Cook the chicken till almost done. It will take approximately half an hour. Take out the chicken pieces and keep the broth aside.
In another pot, heat oil and add the sliced onion. Fry till golden brown. Add the ginger garlic paste and yogurt. Add in the chicken pieces. Fry them a little bit so that parts of the pieces have browned a little. Add in the broth. Make it boil and add in the pre-soaked rice. Mix and adjust the salt. Cook with the lid closed on medium-low flame till the water has almost evaporated. Drop a little ghee/clarified butter here and there on the rice. Add in chopped mint leaves, coriander leaves and slit green chillies. Mix a little and simmer on low flame for about 5-7 minutes. Serve hot – with the raita of course :$ 🙂
Substitutions: You can substitute mutton/beef for chicken. It will take more time to cook and a little bit more water.
Preparation Time: 1 and half hours
Servings: 5-6 people