For 6 portions
Ingredients:
- 2 small cups uncooked Basmati rice (ca. 350g)
- 2 large carrots
- 1 large onion
- 400g chicken meat (cut in ca. 4 cm pieces)
- 3 cloves of finely chopped garlic
- 3 cloves of whole unpeeled garlic
- Some neutral tasting oil for frying
Spices:
- Salt according to taste (you will need good amount)
- Pepper according to taste
- 1 tsp coriander powder
- 1 tsp cumin seeds
- 1 tsp garlic powder
- 1 tsp turmeric
- 3 whole unbroken dried red chilis (for aroma, not spiciness)
- 2 bay leaves
Cooking Method:
1.) Cook the rice in vessel or rice cooker and set aside when ready.
2.) Grate or cut finely carrot and set aside. Cut onion into 2-3 cm stripes.
3.) Add oil to deep vessel (e.g. wok) warm on medium heat. Add chopped garlic and shortly after the cut onion. Sauté until onions are translucent.
4.) Add chicken, increase heat and fry until you see golden brown patches on the meat.
5.) Add spices, some water (ca. 200ml), whole garlic gloves and carrot. Close the lid and cook on medium heat for ca. minutes.
6.) Taste the sauce and add more salt and pepper, if required. The sauce should taste a little too salty, as you will be adding large quantity of unsalted rice in the next step.
７.) Add the cooked Basmati rice to the mixture and mix well. You mixed also need to add additional water, if rice absorbs all the sauce to quickly. After mixing taste the dish again to see I f there is enough salt. Add more of it if necessary.
8.) Enjoy this festive and flavorful dish. Tastes best with yogurt salad.