For the Rice:
4 cups Basmati rice or long grained rice→washed 3 times with cold water→drained
4 rounded Tbsp ghee
2 medium onions, sliced
4 cloves garlic, pound into paste
1 Inch ginger, pound into paste
2 cinnamon sticks
½ tsp cloves
5-6 cardamom
4 star anise
2 tsp tomato puree
4 leaves of pandan leaf (knotted)
5 cups water
1 cup evaporated milk
2 tbs yogurt
salt to taste
3 tsp rose water
a few drops of liquid yellow food & red coloring (optional)
For Garnish:
Golden Sultanas/Raisins, roasted Cashews
½ cup chopped cilantro/ coriander
Method:
In a Rice cooker or Pot, Heat ghee.
Saute onions till golden. Add the garlic, ginger, cinamon, cloves, cardamom & star anise. Saute well.
Add tomato purée & pandan leaf stir well. Cook 1 minute.
Add water and bring to boil & salt.
Now add the rice, stir and bring back to a simmer.
Next, add the evaporated milk. Cover and cook till water runs dry. Fluff up the rice with a fork & sprinkle rose water. add the yellow food coloring, if using and toss so that you gets specks of yellow throughout the rice.
Spiced Fried Chicken Indian Style
1 whole chicken (cut into preferred pieces)
Marinate:
1 egg
3 tbsp chickpea flour/Besan Flour
4 tbsp corn flour/rice flour
2 tsp garam masala
1 tsp salt
1 tsp turmeric powder
2 tsp cumin powder
2 tsp coriander powder
2 tbsp Cili sauce
2 tsp Cili powder
1/2 cup water
4 cloves garlic - grated
1 inch ginger - grated
1 tsp permitted food red coloring (optional)
3 stalks curry leaves - just take the leaves
Oil for deep frying
Method:
1. Mix all the above ingredients well till you get smooth consistency. (It sticks to the chicken when you add in the chicken..not too runny)
2. Add chicken & mix well. Let it rest for 10 mins.
3. Fry chicken till it cooks well.
4. Drain excess oil & ready to be serve.