| food | Food type | Main Ingredients | Take time | Serve |
| India | Rice and flour | chicken | 45 minutes | 3 places |
ingredient
- 2-3 tablespoons ghee or Indian butter
- 2-3 cloves
- 3-4 sticks of baked cheddar
- 2-3 bay leaves
- 3-4 pieces black cardamom
- 2-3 pieces green cardamom
- 2 cups Basmati rice, Mahal brand
- 200 grams of skinless chicken breast, Aro brand
- 1 tablespoon finely ground garlic, ginger and coriander
- 1 teaspoon turmeric powder
- 2 teaspoons Indian chili powder
- 2 teaspoons garam masala powder
- 2 tablespoons of aro brand lime juice
- 1/2 cup plain yogurt, Aro brand
- A little bit of salt
- 2-3 tablespoons ghee or Indian butter
- 2 pieces of star anise
- 2-3 bay leaves
- 1 cup chopped onion
- 1 teaspoon coriander powder
- A little bit of plain water
- A little bit of salt
- A little fried shallots
- 1/2 cup chopped coriander
- 1 teaspoon saffron
Preparation
- Wash Basmati rice, Mahal brand, and soak it for 15-20 minutes. Divide the water into portions and soak it with saffron.
- In a pot, add oil or ghee. Stir-fry cloves, allspice sticks, bay leaves, black cardamom, green cardamom, basmati rice and water. Mix well. Season with a pinch of salt. Simmer for about 30 minutes.
- Cut skinless chicken breast into cubes and mix with garlic, ginger, finely ground coriander, turmeric powder, chilli powder, garam masala, lemon juice and plain yogurt, with a pinch of salt. Marinate for 1 hour.
- Heat a pan with ghee or oil, star anise, bay leaves, cinnamon sticks, black cardamom, cloves, chopped onion, chopped shallots, finely chopped tomatoes, Indian chilli powder, coriander powder, garam masala.
- Stir-fry for about 1 minute, then add the marinated chicken and a little water. Season with a little salt.
- Place the washed and soaked rice in a pot. Add the stir-fried chicken on top of the rice, followed by the fried shallots, chopped coriander, and the saffron-soaked rice. Sprinkle with chopped coriander. Cook over low heat for 10 minutes.
- Ready to serve
