Simple & instant ghee rice (jhatpat ghee rice) with chicken accompaniments...

Ingredients

1) Instant ghee rice :

• Long Grain Rice (Basmati) - 2 cups
• Onion - 2 medium, finely sliced
• Green Chilli - 2, slit lengthwise
• Turmeric Powder - 1/2 teaspoon
• Bay Leaf - 2 pieces
• Cardamom - 2 pieces
• Cinnamon - 1", 2 pieces
• Cloves - 4 pieces
• Cashew nut - 20 pieces
• Ghee - 1/2 cup
• Oil - 1/4 cup
• Salt to Taste
• Water - 3 cups

2) Chilli Chicken dry :

Marination:

• Chicken - 1 kg, cleaned & cut into medium sized pieces (Legs intact)
• Egg - 1
• Curd - 3/4 cup
• Food Color - 1/4 teaspoon (Optional)
• Edible Oil - 2 teaspons
• Oil to shallow fry

For Masala Powder Mix: -

• Chilli Powder - 4 teaspoons
• Cornflour - 2 teaspoons
• Cinnamon (Cassia) - 1", 2 pieces
• Cloves - 5
• Salt - 5 teaspoon
• For Dry Masala
• Garlic Cloves - 20 pieces
• Curry Leaves - 10 pieces
• Capsicum - 1 big
• Onion - 1 big
• Green Chilli - 2 to 3
• Ginger Garlic Paste - 1 teaspoon
• Coriander Leaves - 5 to 6 twigs
• Cashew nuts - 10 pieces

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Preparation

• 1) Wash the rice & drain the water. Keep it aside & let it dry. Heat a cooker with a mix of oil & ghee. When the oil is smoking hot, fry the cashews & keep aside.
• Then add the bay leaf, cardamom, cinnamon, cloves & saute for a few seconds. Now add the chillies & onions & saute till the onion turns translucent. Add the rice & saute for 4 minutes, with regular stirring.
• Now add water, add salt & turmeric powder & stir to let the ingredients blend well. Then finally add the fried cashews & cover it with the lid. Pressure cook it for 4 whistles. Once the steam releases, open the lid & empty the rice into a serving bowl. Garnish with any garnishing, of your choice.
• 2) Make a masala of the above ingredients & keep aside. Now marinate the chicken with the above masala mix, edible oil, color, curd & egg, & keep aside for one hour.
  
• Now heat oil in a pan or deep bottomed vessel to shallow fry the marinated chicken. On a low flame, keep tossing the chicken at regular intervals, to avoid it from burning. Once the chicken pieces are done, remove &on absorbent paper & keep aside.
• In the same oil fry the cashew nuts & keep aside. Now add chopped garlic cloves & saute till it turns golden & add green chilli & saute further. Then add the onions & capsicum & toss them over just toss them over regular intervals to avoid them from getting cooked.
• They taste better when they are just sauteed. They would be hard & not cooked, which get them to lose their crispiness. Once done, now add in the chicken, cashew & the left over masala. that is the left over marination fluids to the veggies. That would give the dry masala the subtle taste required. Now mix & toss the entire contents in the pan or vessel for sometime. Now garnish with chopped coriander & spring onion. & Serve hot with the Ghee rice.