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Serves: 10

Ingredients

165 g ghee
1.5 kg rice
3 large onions, chopped
2 tsp fresh garlic, crushed
4 tsp fresh ginger, crushed
1 bay leaf
1 tsp cardamom pods
1 kg chicken, chopped
5 tsp salt
2 tsp cinnamon powder, ground
3 tsp chillies, ground
1 tsp cumin seeds
1 tsp turmeric

Source

This recipe had been sourced from Asian Food Survey

Healthy Hints

The worse thing about this recipe is the ghee – 165grams gives you almost 1500 kcal! That’s more than what a woman needs over a whole day on an average weight reducing diet! Replace the ghee with about 3 tablespoons of oil and use this oil for frying the onions. You can also improve this recipe by using less salt. Measure the salt using a teaspoon and gradually try to use less. Aim for about half to one teaspoon of salt per cooked dish for 4 to 6 people.

Cooking Guide

1. Wash and soak the rice in plenty of cold water. Leave it aside for up to 2 hours.

2. Heat a large non-stick pot. Add the onions, garlic and ginger and sauté for a few minutes. Add a tablespoon of hot water if the onions begin to stick to the bottom of the pan.

3. Reduce the heat and add the bay leaf and cardamom pods. Sauté for a few minutes over a low heat.

4. Add the chicken pieces, salt and the remaining spices. Stir well and cook for about 10 minutes.

5. In a separate pan, heat the ghee and fry the drained rice for a few minutes.

6. Mix the rice with the chicken mixture. Stir gently so the spices coat the grains of rice.

7. Add 2.8L of hot water. Cover with a tight-fitting lid and simmer for 25-30 minutes over a low heat (do not open the lid).

8. Once the rice has absorbed all the water, fluff up with a fork.