Cooking time - 30 minutes
Ingredients
Rice - 1 cup
Water - 2 cup or as required
Salt - to taste
Cardamom - 1
Chicken - 200 grams
Red chilly powder - 2 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Salt - to taste
Oil - for shallow frying the chicken
Onion - 2 medium ( chopped)
Tomato - 1 (chopped)
Ginger - 1 inch piece ( crushed)
Garlic - 3 pods ( crushed)
Green chilies - 2 no:s
Cumin seeds - 1/2 teaspoon
Spinach leaves ( palak) - 1 cup (chopped)
Mint leaves - 1/2 cup
Coriander leaves - 1/2 cup
Methi ( fenugreek) leaves - few
Curd - 2 tablespoons
Garam masala powder - 1/2 teaspoon
Salt - to taste
Oil - 1/2 tablespoon
Method
1. Cook the rice (according to instruction) along with water, cardamom and salt.
2. Marinate the chicken with red chilly powder, coriander powder, cumin powder, turmeric powder and salt. Let it sit for 10 - 15 minutes and shallow fry in a pan till golden brown.
3. In another pan, heat oil and cumin seeds, then add chopped onion and saute for a while.
4. Add chopped tomatoes and saute till well mixed and well roasted.
5. Meanwhile add spinach leaves, mint leaves, coriander leaves, methi leaves, ginger and garlic in a mixer and grind it to a thick paste with little water.
6. Add the spinach mixture to the sauteed onions and cook till the raw smell is gone.
7. Once the raw smell is gone, add curd and mix well.
8.Add garam masala powder and salt and mix well.
9. Add the fried chicken pieces and mix well.
10. Add the cooked rice to the chicken mixture and mix well over low heat.
11. You can also layer the rice and chicken and keep it for dum for 5 - 10 minutes.
Serve warm with fried onions, cashew and raisins along with raita and pappad.