I grew up enjoying this simple but tasty rice dish which my mom used to make now and then when she was in a good mood. This is a very simple dish to impress your guests instead of plain rice with some side dishes or relish. It is a very wholesome and tasty dish which you can easily enjoy on its own as your simple dinner.

Ingredients

  • 4 chicken legs (whole chicken cut into 6-8 pieces) on the bone and de-skinned
  • 2 cloves of garlic, peeled
  • 0.5 tsp salt
  • 0.25 tsp turmeric powder
  • 2-3 bay leaves (optional)
  • 1 cup or about 300g of basmati rice, washed and soaked for about 10 minutes
  • 1 tblsp ghee or vegetable oil
  • 1 tblsp cumin seeds
  • 1 green chilli halved (optional)
  • 1 large or 2 small red onions, finely sliced
  • 1 tsp peeled and crushed garlic
  • 1 tsp peeled and finely chopped ginger
  • 4 tblsp green peas (frozen is fine)
  • 1 tsp salt or to your taste
  • 0.5 tsp garam masala *
  • 2 handfuls of chopped coriander or mint

Method

I grew up enjoying this simple but tasty rice dish which my mom used to make now and then when she was in a good mood. This is a very simple dish to impress your guests instead of plain rice with some side dishes or relish. It is a very wholesome and tasty dish which you can easily enjoy on its own as your simple dinner.

  1. First add chicken, garlic, turmeric powder, salt, bay leaves to a heavy pot with 2 cups of water, cover and cook for about 45 minutes to 1 hour or until chicken is well cooked.
  2. Drain the stock from the chicken and put it aside. When chicken is cool enough to handle take the meat from from the bone and leave it aside.
  3. Now heat the ghee or oil in a pot. When it's smoking hot add cumin seeds and fry for about 5 seconds then add green chilli (if using), garlic , ginger, onion, peas and salt. Cook for about 1-2 minutes.
  4. Add soaked and drained rice, stir and cook for about a minute. Then add 1½ cups of stock which we put aside earlier in the pot and let it boil. Cover and cook on a low to medium heat for about 5-8 minutes or until all water evaporates and rice is all cooked.
  5. Turn the heat off, stir in the chicken pieces with garam masala and fresh coriander. Let the rice rest for about 4-5 minutes and serve hot with some chutney or any side.
  6. * Garam masala – 1 pepper cone, 1 clove, 1cm cinnamon stick, 4 green cardamom pods de-skinned, ground in a pestle and mortar.