Simple & instant ghee rice (jhatpat ghee rice) with chicken accompaniments...
Ingredients
4
1) Instant ghee rice :
2) Chilli Chicken dry :
Marination:
For Masala Powder Mix: -
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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.
