Chicken & Rice Indian Style

27 mins
Serves 1
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Directions

  1. 1Soak the rice for about 30 minutes.
  2. 2Soak the rice for about 30 minutes.
  3. 3Soak the rice for about 30 minutes.
  4. 4In a heavy bottom large pot, heat oil on medium high heat.
  5. 5In a heavy bottom large pot, heat oil on medium high heat.
  6. 6In a heavy bottom large pot, heat oil on medium high heat.
  7. 7Add dried bay leaves, cinnamon stick, and green cardamoms to the pot.
  8. 8Add dried bay leaves, cinnamon stick, and green cardamoms to the pot.
  9. 9Add dried bay leaves, cinnamon stick, and green cardamoms to the pot.
  10. 10Add cumin seeds and stir for a few seconds.
  11. 11Add cumin seeds and stir for a few seconds.
  12. 12Add cumin seeds and stir for a few seconds.
  13. 13Add onion slices and salt, stir until onions soften and develop color.
  14. 14Add onion slices and salt, stir until onions soften and develop color.
  15. 15Add onion slices and salt, stir until onions soften and develop color.
  16. 16Add grated ginger and grated garlic and stir for a minute.
  17. 17Add grated ginger and grated garlic and stir for a minute.
  18. 18Add grated ginger and grated garlic and stir for a minute.
  19. 19Add chicken pieces and stir on high heat until they are well fried and the water comes out.
  20. 20Add chicken pieces and stir on high heat until they are well fried and the water comes out.
  21. 21Add chicken pieces and stir on high heat until they are well fried and the water comes out.
  22. 22Add curry powder, turmeric powder, ground coriander, garam masala powder, and stir for a minute.
  23. 23Add curry powder, turmeric powder, ground coriander, garam masala powder, and stir for a minute.
  24. 24Add curry powder, turmeric powder, ground coriander, garam masala powder, and stir for a minute.
  25. 25Add chopped tomatoes and salt.
  26. 26Add chopped tomatoes and salt.
  27. 27Add chopped tomatoes and salt.
  28. 28Stir occasionally on medium heat until tomatoes soften and turn into a pulp.
  29. 29Stir occasionally on medium heat until tomatoes soften and turn into a pulp.
  30. 30Stir occasionally on medium heat until tomatoes soften and turn into a pulp.
  31. 31Add red chili powder.
  32. 32Add red chili powder.
  33. 33Add red chili powder.
  34. 34Add hot water (or chicken broth if using boneless chicken).
  35. 35Add hot water (or chicken broth if using boneless chicken).
  36. 36Add hot water (or chicken broth if using boneless chicken).
  37. 37Add whole green chilies.
  38. 38Add whole green chilies.
  39. 39Add whole green chilies.
  40. 40Taste and add more salt if needed.
  41. 41Taste and add more salt if needed.
  42. 42Taste and add more salt if needed.
  43. 43When the water comes to a boil, add the drained rice.
  44. 44When the water comes to a boil, add the drained rice.
  45. 45When the water comes to a boil, add the drained rice.
  46. 46Bring down the heat to medium low. Stir gently.
  47. 47Bring down the heat to medium low. Stir gently.
  48. 48Bring down the heat to medium low. Stir gently.
  49. 49Add lemon or lime juice (or white vinegar).
  50. 50Add lemon or lime juice (or white vinegar).
  51. 51Add lemon or lime juice (or white vinegar).
  52. 52When most of the rice is visible on top, add butter and a pinch of ground nutmeg.
  53. 53When most of the rice is visible on top, add butter and a pinch of ground nutmeg.
  54. 54When most of the rice is visible on top, add butter and a pinch of ground nutmeg.
  55. 55Cover the pot on the lowest heat possible and keep for 15 minutes.
  56. 56Cover the pot on the lowest heat possible and keep for 15 minutes.
  57. 57Cover the pot on the lowest heat possible and keep for 15 minutes.
  58. 58Make raita by processing coriander leaves with stalks, plain unflavored yogurt, chaat masala, salt, sugar, and freshly ground black pepper.
  59. 59Make raita by processing coriander leaves with stalks, plain unflavored yogurt, chaat masala, salt, sugar, and freshly ground black pepper.
  60. 60Make raita by processing coriander leaves with stalks, plain unflavored yogurt, chaat masala, salt, sugar, and freshly ground black pepper.
  61. 61After 15 minutes, loosen the rice gently. Cover again on very low heat for another 5 minutes.
  62. 62After 15 minutes, loosen the rice gently. Cover again on very low heat for another 5 minutes.
  63. 63After 15 minutes, loosen the rice gently. Cover again on very low heat for another 5 minutes.
  64. 64Serve with raita or a salad of your choice.
  65. 65Serve with raita or a salad of your choice.
  66. 66Serve with raita or a salad of your choice.

Ingredients

  • 1.36 kg Chicken with bones
  • 1.36 kg Chicken with bones
  • 1.36 kg Chicken with bones
  • 400 gm Onion
  • 400 gm Onion
  • 400 gm Onion
  • 250 gm Tomato
  • 250 gm Tomato
  • 250 gm Tomato
  • 2 tablespoons Ginger
  • 2 tablespoons Ginger
  • 2 tablespoons Ginger
  • 2 tablespoons Garlic
  • 2 tablespoons Garlic
  • 2 tablespoons Garlic
  • 2 Dried bay leaf
  • 2 Dried bay leaf
  • 2 Dried bay leaf
  • 2 inch Cinnamon stick
  • 2 inch Cinnamon stick
  • 2 inch Cinnamon stick
  • 4 Green cardamoms
  • 4 Green cardamoms
  • 4 Green cardamoms
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon whole cumin seeds
  • 2 heaped tablespoons Curry powder
  • 2 heaped tablespoons Curry powder
  • 2 heaped tablespoons Curry powder
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Turmeric powder
  • 1 tablespoon Kashmiri red chili powder
  • 1 tablespoon Kashmiri red chili powder
  • 1 tablespoon Kashmiri red chili powder
  • 2 heaped teaspoons Garam masala powder
  • 2 heaped teaspoons Garam masala powder
  • 2 heaped teaspoons Garam masala powder
  • 1 tablespoon Ground coriander powder
  • 1 tablespoon Ground coriander powder
  • 1 tablespoon Ground coriander powder
  • 0.25 teaspoon Ground nutmeg
  • 0.25 teaspoon Ground nutmeg
  • 0.25 teaspoon Ground nutmeg
  • 1.5 tablespoons Salt
  • 1.5 tablespoons Salt
  • 1.5 tablespoons Salt
  • 2 teaspoons Sugar
  • 2 teaspoons Sugar
  • 2 teaspoons Sugar
  • 3.5 cups Basmati rice
  • 3.5 cups Basmati rice
  • 3.5 cups Basmati rice
  • 7 cups Hot water
  • 7 cups Hot water
  • 7 cups Hot water
  • 2 tablespoons Butter
  • 2 tablespoons Butter
  • 2 tablespoons Butter
  • 2 tablespoons Oil
  • 2 tablespoons Oil
  • 2 tablespoons Oil
  • 1 Coriander leaves
  • 1 Coriander leaves
  • 1 Coriander leaves
  • 1 coriander leaves with stalks
  • 1 coriander leaves with stalks
  • 1 coriander leaves with stalks
  • 4 tablespoons Plain unflavored yogurt
  • 4 tablespoons Plain unflavored yogurt
  • 4 tablespoons Plain unflavored yogurt
  • 1 teaspoon chaat masala
  • 1 teaspoon chaat masala
  • 1 teaspoon chaat masala

Equipment

heavy bottom large potmini food processor

Tips

  • For any pulao or biryani recipe the main hurdle is to keep the rice grains intact and separate which I have discussed in detail how to cook the rice.
  • Some grains may require little less water than the given proportion or the rice may get fully tender in just 15 minutes (in that case instead of keeping it on low heat for 5 more minutes, take it off heat).
  • So you may need a few tries to come to that sweet spot.
  • So do not lose your patience if your first try is unsatisfactory.
  • It took me a long time to grasp the tricks and cook the perfect rice for a pulao or biryani.
  • Use chicken broth if using boneless chicken.
  • Add a generous amount of salt than you normally do
  • Do not be tempted to lift up the lid and peek in at this time.
  • The more you leave the rice, the better the texture will become