Halwai November 18, 2017

Ingredients:

• 1/2 kg – Chicken
• 2 cups – basmati Rice
• 4 – green chillies, small
• 3 – Cloves
• 2 – Cinnamon sticks
• a few brinji leaves
• 2 – Onions
• 2 – Tomatoes
• 1 tsp – ginger-garlic paste
• 10 – Cashewnuts
• 1/2 bunch – Mint leaves
• 1.5 tsp – Red Chilli powder
• Ghee as required
• oil as required
• 2 cups – Coconut Milk
• salt as required

Method:

  1. Make a paste with the ginger-garlic paste, red chilli powder and salt.
  2. Marinate the chicken with the paste for an hour.
  3. Heat oil in a pan. Fry the chicken until done and keep aside.
  4. Grind 2 green chillies and cashews to make a paste and keep aside.
  5. Heat oil and ghee in a pressure cooker.
  6. Add cinnamon, cloves, 2 green chillies, brinji leaves and fry well.
  7. Add the chopped onions and 1 tsp of ginger-garlic paste and fry.
  8. After 3 minutes, add the cashew paste and fry for about 5-7 minutes.
  9. Add the chopped tomatoes and mint leaves and fry for 2 minutes.
  10. Add 2 cups of coconut milk and 1.5 cups of water (for 2 cups of basmati rice).
  11. Add 1 tsp of red chilli powder and salt.
  12. Add the rice and boil for 3 minutes.
  13. Add the fried chicken. Mix well and close the cooker with the lid. Cook up to 3 whistles. Serve hot.

Recipe courtesy of Shilpa terrence