Ingredients:
• Cornish hens – 2
• Coriander powder – 3 tsp
• Chilli powder – 3 tsp
• Garam Masala Powder – 1 tsp
• Cinnamon – 2
• Elaichi – 2
• Cloves – 4
• Bay Leaf – 4
• Garlic – 1, small size
• Ginger – 1, medium size
• Onion – 1, big size
• A small bunch of coriander
• Tomato – 1, medium size
• Chillies – 5
• Basmati Rice – 4 cups
• Ghee and oil – 4 tsp
Method:
- Peel the skin from the chicken and cut them into small pieces.
- Add all powders and salt.
- Cook in a separate pot.
- Grind chilli, garlic, ginger, onion, tomato and coriander bunch (grind everything separately).
- In a cooker, add the ghee and oil.
- Add cinnamon, elaichi, cloves, bay leaves and the ground mix.
- Fry till the oil comes out (cook in medium fire).
- When it turns yellowish, add the cooked chicken and mix it for 3 minutes.
- Add water (2 cups of rice needs 3 cups of water).
- Do measure because sometimes, the cooked chicken will have some water.
- When it boils, add rice and close the cooker after placing the weight.
- Keep it for 5 minutes and mix it well.
Recipe courtesy of Renuka