Serves: 4
Cooking time (approx.): 29 minutes
Style: North Indian (Mughlai) Non-Vegetarian

INGREDIENTS:

8 medium pieces (about 800 grams) of chicken
2 cup(s) flavored rice(basmati)
4 cups water
1 cup(s) yoghurt
1 teaspoon(s) each of red chilli, turmeric and hot spice mix (garam masala) powders
1 tablespoon(s) each of ginger and garlic pastes
2 tablespoons clarified butter (ghee) / butter
salt to taste
2 medium sized onions cut into fine rings
browned onion rings and finely chopped coriander leaves for garnishing

DIRECTIONS:

Make cuts on the chicken pieces. In a bowl combine the yoghurt, red chilli powder, garam masala, half the ginger-garlic pastes and turmeric powder with the salt. Rub this paste onto the chicken pieces. Keep aside for about an hour. Brown the onion rings in a little hot clarified butter (ghee) / butter and keep aside.
# Heat the clarified butter (ghee) / butter in a heavy-bottomed pan. Add the remaining ginger-garlic pastes, turmeric powder and saute for a few seconds. Drop in the chicken pieces and saute on a medium level for about 2 minute(s).
# Cover and cook on low level for another 12 minutes or till the chicken pieces are half done.
# Add the rice,water and salt to taste. Bring to a boil. Cover and cook on low level for another 15 minutes or till the rice is done and all water is evaporated.

Garnish with crunchy brown onions and finely chopped coriander leaves

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