1 Marinate chicken with the ingredients called for ‘marination’ for 10 mts. While the chicken is marinating, work on the rest of the preparation. 2 Heat oil+ghee in a vessel, add all the garam masala ingredients – bay leaves, cloves, cinnamon, cardamom, mace, star anise, marathi mogga and nutmeg. Saute for few seconds. 3 Add sliced onions and green chillis and saute for 6 mts till onions turn transparent. Add ginger garlic paste and saute further for 2-3 mts. Add chopped tomato, mint and coriander leaves and saute for 4 mts. 4 Add the chicken along with marinade and combine well. Cook on high for 2 mts, reduce flame, place lid and cook for 15-16 mts or till the chicken is three fourth cooked with little gravy left. It should not be completely dry but appear like a gravy dish. 5 Add water and coconut milk and bring to a boil. Adjust salt, reduce flame and add the strained basmati rice. Add 4-5 mint leaves and 1/2 tbsp coriander leaves and place lid and cook on low flame till the rice and chicken are cooked. This could take approx 15-18 mts. Turn off heat and do not remove lid for 10 mts. 6 Remove lid, add 1/2 tbsp ghee and combine gently and serve hot with raita and curry of your choice. Marination: 10 mts Prep & Cooking: 45-55 mts Serves 4-5 persons Cuisine: Andhra . 2 cups long grained rice, washed and strained 2 onions, finely sliced 2 green chillis, slit 1/2 tsp ginger garlic paste 1 tomato, finely chopped 1 tbsp chopped coriander leaves 10-12 mint leaves 2 1/2 cups water 1/2 cup thick coconut milk salt to taste 1 1/2 tbsps ghee + 1 1/2 tbsps oil Marinade: 1/2 cup thick curd/yogurt 3-4 green chillis, make a small slit in them 1/2 tsp ginger garlic paste 1/2 tsp red chilli pwd (adjust) 1/4 tsp turmeric pwd 1/2 tbsp coriander leaves 6-7 pudina leaves 1/2 tbsp lemon juice 1 tsp salt Garam Masala: 7 cloves 1″ cinnamon stick 3 elaichi/cardamom 1 star anise 1 marathi mogga pinch of mace pinch of nutmeg pwd 2 bay leaves
