Ghee rice with grilled chicken legs (ney chor & kozhikkalu porichathu) and awards

Ingredients

• Basmati Rice - 2 cups (Washed and drained)
• Ghee (Ney) - 3 1/2 table spoon
• Onion - 1 medium (sliced lengthwise)
• Fennel Seeds - 1/4 t spoonCashew Nuts - 5 nos
• Raisins - 5 nos
• Cardamom - 3 nos
• Cloves - 5 nos
• Cinnamon Stick - 1 inch (Break into pieces)
• Aniseed (Flower) - 1 no
• Water - 3 cups (boiled)
• Salt - To taste

2)Grilled Chicken Legs:

• Chicken Legs : 4 nos
• Chilli Powder : 2 tea spoon
• Turmeric Powder : 1/4 tea spoon
• Black Pepper Powder : 1 tea spoon
• Salt - To taste

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Preparation

• 1)Ghee Rice:
  Heat a deep sauce pan and add 1 1/2 table spoon of ghee. Add cloves, cinnamon, cashew nuts, raisins aniseed and fennel seeds and heat till fragrant. Transfer to a bowl and keep it aside.Add sliced onions to the same pan and saute well till golden brown. Transfer this also to the bowl. Add remaining 2 table spoon ghee to the pan and add the drained rice and fry it till it becomes firm and start breaking. Add 3 cups boiled water and salt to taste and cover it with the lid and cook over low flame.When water is almost over you will see bubbles and holes appearing in rice. At that moment turn off the flame, but don't open the lid and keep it aside for 15 minutes, until the rice is completely cooked.Transfer it to a serving bowl and garnish with the fried onion and spices.Delicious neychor is ready to serve with Chicken, mutton, egg or any other varutharacha curries and also with fried items.My combination with ghee rice was Egg masala and Grilled chicken legs (Given below).
• 2)Grilled Chicken Legs:
  Slit the chicken legs with knife so that it will absorb the masala well. Mix all the above ingredients with very little water and apply uniquely over the chicken legs and keep it aside for 10-15 minutes. Preheat the oven in fan assisted mode for about 5 minutes at 220 C. Keep the oven rack in 3rd level from below and place the chicken at the center and grill for 35-40 minutes in fan assisted grill mode.