Ghee Rice and Chicken Stew

FOR GHEE RICE

• Seera Samba Rice - 1 cup
• Coconut Milk - 1 cup
• Ginger Garlic Paste - 1 tblsp
• Onion - 1 large chopped finely
• Green Chillies - 3
• Salt to taste
• Coconut Oil - 3 tblsp
• Cinnamon / Pattai - 1 piece
• Cloves / Krambu - 4
• Cardamom / Yelakai - 4
• Bay Leaf - 1
• Water - 1.5 cup
• Ghee - 2 tblsp

FOR CHICKEN STEW

• Coconut Oil - 2 tblsp
• Fennel Seeds / Sombu - 1 tsp
• Cinnamon / Pattai - 1 piece
• Cardamom / Yelakai - 4
• Onion - 1 large chopped finely
• Green Chillies - 3
• Ginger Garlic Paste - 1 tblsp
• Tomatoes - 2 chopped finely
• Curry leaves a sprig
• Chilli Powder - 1 tblsp
• Coriander powder - 1 tblsp
• Turmeric Powder - 1 tsp
• Cumin Powder - 1 tsp
• Garam masala powder - 2 tsp
• Salt to taste
• Coconut Milk - 2 cups
• Potato - 1 large peeled and cubed
• Chicken - 500 grams with bones cut into pieces
• Water as needed

1. 1

   Soak seera samba rice for 30 mins.

2. 2

   Take coconut oil in a pressure cooker. Add whole spices and let them sizzle.

3. 3

   Add in onions, curry leaves and fry till golden.

4. 4

   Add in green chillies, ginger garlic paste and saute for a min.

5. 5

   Add in rice, coconut milk, water and salt. Mix well. Bring it to a boil and cover and pressure cook for 2 whistle. Let the pressure escape by itself.

6. 6

   Open the cooker and fluff up the rice. Add ghee and mix.Serve.

7. 7

   Now make chicken curry.

8. 8

   Heat oil in a kadai. Add whole spices.

9. 9

   Add in onion, chillies and saute till golden.

10. 10

    Add in ginger garlic paste.

11. 11

    Add tomatoes and cook till mushy.

12. 12

    Add in spice powders and salt and mix well.

13. 13

    Add chicken and potatoes and mix well.

14. 14

    Add in water and mix well. Cover and simmer for 20 mins till chicken is cooked.

15. 15

    Now add in coconut milk and mix well. Take it off the heat.

16. 16

    Serve.