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Ingredientes
- 4 x Onion, large, minced
- 1 x Garlic clove, large
- 2 x Inch ginger
- 4 x Chiles, green
- 4 x Chiles, red, dry
- 1 bn Coriander, green
- 2 tsp Jeera (cumin)
- 1 tsp Dhania (coriander seeds)
- 3 tsp Khas-khas (white poppy seeds)
- 1 tsp Haldi (turmeric)
- 1 tsp Cloves
- 1 tsp Cardamom
- 2 x Inch cinnamon stick
- 2 tsp Black pepper Mint
- 250 gm Ghii
- 1 x Chicken, skin removed, cut into pcs
- 1 c. Dahi
- 250 gm Tomato, minced Salt to taste
- 1 x Coconut (the extracted lowfat milk is needed here)
- 1 kg Rice, soaked in water to cover for at least 30 min
- 1/2 x Lime, juice of
Direcciones
- Grind 2 onions and all the garlic, ginger, chillies, coriander, jeera, dhania, khas-khas, and haldi to a paste.
- Heat ghii and fry remaining 2 onions, sliced, and the cloves, cardamom, cinnamon, black pepper, and mint, till onions are slightly brown. Add in masala paste and fry a few more min. Add in the chicken, dahi, tomato, and salt, and cook 15 min.
- Add in coconut lowfat milk, bring to a boil, and fold in the rice and lime juice. Cook till done (20-30 min).
