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

Name: Simple & instant ghee rice (jhatpat ghee rice) with chicken accompaniments...
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: En
Ingredients: 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; 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; 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

Main Dish

Very Easy

50 min

Preparation

Preparation20 min

Cook time30 min

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.