GHEE RICE AND CHICKEN SPICY ROAST

Ghee rice and Chicken curry is a match made in heaven.Though it can be a little heavy on the stomach,it is worth it and occasional indulgence can be forgiven;) .
It is not very difficult as it seems.. In fact a perfect meal in itself with some curd or salad, pappad and pickle as accompaniment.I like to have some curd mixed with chopped onions,tomatoes,salt and pepper
I have made some twists of my own. For cooking the rice,instead of using water to boil the rice ,i have used coconut milk and chicken stock.For the chicken curry i have used my own mix of Garam masala.

1)The rice of course has ghee(or clarified butter) in it.

-First step is to soak the basmathi or biriyani rice in water for minimum 15 minutes.
-I fried some onions till golden brown and some cashew nuts and kept aside.(raisins can also be included)
-then roasted some spices in ghee. ie- few whole cardomom, few cloves,star anice and a big cinnamon stick crushed .
-Dry roast the rice in the mixure with 3 to 4 table spoons of ghee
-I added half coconut milk and half chicken stock.The liquid should be double the amount of rice.
Taste and add in some salt to taste at this stage.
-Add in the rice when the mixture somes to a boil
-let it simmer for 10 minutes and keep it covered for half an hour.

Spoon out the rice in to the serving dish and to complete it top it up with the fried onions and Cashew nuts. Done:)

2) To make the Chicken Roast...

It is better to use medium sized chicken pieces instead of small pieces.i used one full cut chicken
a)Fry some
-one or two large red onions,after they are fired into a light brown colour add in
-a spoon of ginger garlic paste,
-one or two green chilli

- few curry leaves

b)when it's all come together add in
-one teaspoon Kashmiri chilli powder
-half teaspoon of turmeric powder,
-one and a half teaspoon of coriander powder,
-one and a half teaspoon of Gram masala.
-Once the spices are blended well and in one large chopped tomato.

c)To this mixture add in the chicken and roast it for a while and keep in covered for nearly 15-20 min stirring in between.
(Add salt, pepper and a teaspoon of vinegar(apple cider or coconut vineger)

at the stage where all the liquid  from the chicken comes out) and let it cook covered.
-After the chicken  is cooked, do not cover and let it simmer till the oil separates and the spice mix coats the chicken.

The most important point is not to add any water during the process of cooking.The chicken will cook covered in its own liquid and when it is all absorbed with the spices and extra water evaporated we get the unique taste and consistency.

-Top it up with some curry leaves and serve it hot!!

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