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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