Ingredients
1 Tbs canola oil
1 cinnamon stick
2 tsp cumin seeds
1 tsp whole aniseed
4 cardamom pods
2 bay leaves
4 cloves
10 black peppercorns
1 onion, chopped
2 Tbs garlic & ginger paste
1 tsp turmeric
1 tsp chilli powder
2 Tbs curry powder
2 tsp ground coriander
2 tsp red leaf masala
1 Tbs garam masala
2 tomatoes, grated
2 potatoes, peeled and diced
6 skinless chicken thighs (bone in)
1 cup Akila Sella 1121 Basmati Rice
2 ½ cups water
Salt to taste
2 Tbs chopped fresh coriander.
Method
01
Heat oil in a pot then add cinnamon stick, cumin seeds, aniseed, cardamom, bay leaves, cloves and peppercorns then fry the whole spices for a few seconds.
02
Add onion and sauce until onion softens.
03
Add garlic & ginger paste, turmeric, chilli powder, curry powder, ground coriander, leaf masala and garam masala then cook for a minute to release the flavour from the spices
04
Add the grated tomato, potatoes and chicken, then stir well to coat the chicken in the spices. Cover and leave to simmer for 5 minutes.
05
Add washed rice, water and salt to taste, stir to mix well, then cover and cook over low heat for 20-25 minutes or until the chicken and potatoes are cooked through and he rice has absorbed the liquid.
06
Add the coriander, season to taste and stir gently. Cover and set aside for 15 minutes before serving.