Monday 21 July 2014

Jeera Rice With Chicken In A Coconut Gravy With Pepper



  • 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
  • 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.
• 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
• 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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