Ajantha Chicken Pulao

Method

1. 1

   For the rice, add some oil and ghee to a pot. Once hot, add the whole spices and cook for 1 - 2 minutes on a medium heat or until fragrant. Add the onions, salt and the green chillis. Cook for 7 - 8 minutes, or until the onions start to turn golden brown.

   Green CardamomStar AniseOnionGreen ChilliGheeMaceSaltFennel SeedsGinger Garlic PasteClovesNutmegCinnamon

2. 2

   Add the curry leaves, and ginger garlic paste and cook for 2 minutes. Add the turmeric powder followed by the coriander leaves and mint leaves. Cook for 30 seconds, or until they start to will. Add water and bring to a boil. Add the rice and stir gently. Cover tightly and cook on a low heat for 12 minutes.

   Coriander LeavesSaltTurmeric PowderMint Leaves

3. 3

   To make the chicken, add oil to a kadai. Once hot, add the whole spices and cook for 1 - 2 minutes, or until fragrant. Add the onions, salt, curry leaves and green chillis and saute for 6 - 8 minutes on a medium heat, or until softened and starting to turn golden. Add the ginger garlic paste, followed by the tomatoes and mix to combine well. Cook for an additional 4 - 5 minutes, or until the tomatoes have softened and have become like a paste.

   Basmati RiceSaltWater

4. 4

   Add the spice powders and mix to combine well. Add the chicken followed by water and bring to a boil. Let the chicken simmer for 15 minutes and then reduce until a thick gravy is achieved.

   Cashew (half)Turmeric PowderRed Chilli PowderWaterCoriander PowderChickenGinger Garlic PasteTomatoSunflower OilGreen CardamomClovesCinnamonGreen ChilliOnion

5. 5

   To assemble, add some ghee to a frying pan. Add cashews and fry until lightly golden. Add curry leaves, some of the gravy and a chicken piece to the pan and saute it.

   GheeCashew (half)Fried OnionCurry leaves

6. 6

   Once done, let the rice rest for 15 minutes before uncovering. Fluff the rice. Once the chicken starts to get crispy remove it from the pan and plate along with the rice.