Serves 1
Directions
- 1Heat oil in a pot and add bay leaf, cinnamon, and cardamom.
- 2Add chopped onions and sauté until soft.
- 3Add ginger garlic paste and fry until the raw smell goes away.
- 4Add red chili powder, salt, turmeric powder and jeera powder.
- 5Add some water and sauté well.
- 6Add chicken and mix well.
- 7Cover and cook for 7-8 minutes until the chicken is well cooked, then set aside.
- 8Heat oil in another pot.
- 9Add rice, salt, turmeric powder, red chili powder and jeera powder and fry well.
- 10Add moog dal and masoor dal and mix well.
- 11Add water and bring to a boil.
- 12Add the cooked chicken
- 13Add green chilies, fried onions, ghee, and garam masala.
- 14Cover and cook in low heat for 7-8 minutes.
- 15Garnish with fried onion before serving.
Ingredients
- 0.33 cup cooking oil
- 1 bay leaf
- 1 piece cinnamon stick
- 3 cardamom
- 1 cup onion
- 0.25 cup ginger garlic paste
- 2 teaspoons red chili powder
- to taste salt
- 1 teaspoon turmeric powder
- 1 teaspoon cumin paste
- some water
- 1 kg chicken
- 0.25 cup oil
- 3 cup kalijira polao rice
- to taste salt
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 0.5 cup moog dal
- 0.5 cup musuri dal
- 9 cup water
- few green chilies
- 0.33 cup fried onions
- 1 tablespoon ghee
- 1 teaspoon garam masala powder
Equipment
potknifespatulameasuring cups
Tips
- Fry the whole spices lightly in the oil.
- Fry rice with spice powders on medium heat and cook for a minute.
- Roast moog dal before adding
- The quantity of the water to be used depends on the texture of the rice
- Serve hot with fried onions on top
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