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Yellow rice with chicken curry

 Yellow rice made with turmeric powder and saffron goes well with chicken curry.



Ingredients


Jeeraga samba rice or jasmine rice - 1 cup (250 gram)

Water - 2 cup

Ginger garlic paste - 1 teaspoon

Onion - 1 medium sized

Cinnamon - 1 inch

Cardamon - 1 

Cloves - 2

Turmeric powder - ¼ teaspoon

Red chilli powder - ½ teaspoon

Coriander powder - ½ teaspoon

Pinch of saffron sock in the water

Stone flower or Kadal paasi - small size

Butter - 1 tablespoon



PREPARATION


  • Heat butter or ghee in a large saucepan. Add whole spices, let sauté until aroma comes out.

  • Sauté  finely chopped onion until  softened.

  • Add ginger garlic paste. Sauté until the raw smell goes out.

  • Add all spices Red chili powder, coriander powder and turmeric powder and salt Let it cook for 5 minutes.


  • Pour 2 cups of water or chicken broth and bring it to a boil.

  • Check the salt. Add the rice, mix it well, let it cook for 5 minutes.

  • Close the tight lid and low flame for 25 minutes.



Chicken curry


Ingredients


Chicken - 500 gm

Ginger garlic paste - 1 tablespoon

Onion medium sized - 2

Tomato medium sized - 2

Yogurt - ½ cup

Cumin seeds - ½ teaspoon

Red chilli powder - ¾ teaspoon

Cumin powder - ½ teaspoon

Coriander powder - 1 teaspoon

Garam masala - ½ teaspoon

Curry leaves 

Salt to taste

Oil - 2 tablespoon



Preparation


  • Marinate chicken with  1 teaspoon Red chili powder,  ¼  teaspoon turmeric powder, salt, lemon juice, ½  coriander powder. Rest the chicken for 15 minutes.


  • Shallow fry the chicken for 15 minute


  • In kadai add some fennel seeds, onion and curry leave let the onion get translucent.

  • Add ginger garlic paste, Finely chopped tomatoes. Let it cook for 5 minutes, until the tomato get smashed.


  • Add all spice powder, Coriander powder - 1 teaspoon, chili powder according to your taste., Graham masala, mix it well, add ½ cup of curd, mix it again. 
  • Let it cook until oil comes out.

  • Add fried chicken to the gravy, pour a little bit of water on it. Cook for another 10 minutes in the low flame


  • Finally sprinkle some coriander leaves.

  • Serve with yellow rice



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