Jeera Rice With Chicken In A Coconut Gravy With Pepper

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Unknown on 23:07

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Jeera Rice With Chicken In A Coconut Gravy With Pepper 

Ingredients :

• 2-2.5 pounds of chicken cut into pieces
• 3 tbsp of pepper powder
• 3-4 flakes of garlic paste
• A small piece of ginger paste
• Some dry coconut
• unsalted butter
• A few sticks of cinnamon.
• Some cloves
• A few cardomom seeds
• 2 small tomatoes
• 2-3 tsp coriander powder
• 2 Medium onions
• 1 tsp chilli powder
• A little haldi powder
• 1 tsp cumin seeds powder Coriander leaves to garnish
• Salt to taste

Method:

• Smear 2 tbsp of pepper powder and salt on the chicken pieces.
• Pierce the chicken pieces with a fork and let the chicken marinate for a few hours.
• Heat some butter (you can also use oil!)in a pan and fry the chicken pieces one by one.
• Not deep fry, just like frying onions. Keep the fried chicken pieces aside.
• In the same oil (butter) you used to fry the chicken, now fry the sliced onions, cardomom, ginger, garlic, cloves and cinammon.
• When the onions are brown, add the coriander powder, chilli powder, haldi, cumin powder and fry for 1½ minutes.
• Add the coconut and tomatoes and keep frying. Do not add water.
• Now add the remaining pepper powder (around 1 tbsp) and fry for a minute.
• Now add water, enough to get a thick paste. Drop the fried chicken pieces into the gravy and you can add water to make it into a thin gravy.
• Add salt to taste. Boil for 10 minutes, till chicken is well mixed with the pepper masala. Garnish with coriander leaves. Eat hot with jeera rice and enjoy.

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Jeera Rice

Ingredients:

• 1 cup Basmati rice (a long grain Indian rice)

• 3 cups water

• Salt to taste

• 2 tbsps vegtable, sunflower or canola oil/ghee

• 1 large onion chopped fine

• 2 tsps cumin seeds

• 1/2 cup water

• Coriander leaves to garnish

Preparation:

• Wash the Basmati rice well in running water.

• Add the 3 cups of water and salt to taste to the rice and set it up to boil.

• Once the rice is almost cooked (test a few grains often to check - they will feel soft on the outside but very slightly hard on the inside), remove from fire and drain the water by straining the rice through a sieve or colander. Set aside.

• In another pan, heat the oil/ghee till hot and add onions.

• Fry till light brown and then add the cumin seeds. The seeds will splutter and sizzle to show they are done.

• Now add the rice and stir well.

• Add 1/2 a cup of water to the rice and cover.

• Simmer till all the water dries up.

• Allow the rice to stand for another 2-3 minutes and then serve garnished with coriander leaves.

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Jeera Rice With Chicken In A Coconut Gravy With Pepper