Rice with Chicken

This delicious rice gets its flavour from the chicken stock and spices. The carrots, raisins, fried onion, and chicken over the rice make this a one-pot meal. It is served with a flavourful simple salad.

2 tbsp olive oil

2 tbsp ghee

4 onions finely chopped

2" cinnamon stick 

3 cloves

3 green cardamom

2 black cardamom

2 bay leaves

1 dried lime

1 tsp turmeric

1 tsp red chilie powder

1 tsp pepper powder

1 tsp cumin powder

1 tsp salt

1 tbsp garlic and ginger paste

4 chicken thighs with legs

4 tomatoes diced

2 tbsp tomato paste or thick tomato ketchup

2 1/2 cups of basmati rice soak it for 1/2 hour with 1/2 tsp salt

2 tbsp raisins

2 carrots shredded or cut into small strips

1 tbsp olive oil

1 tsp ghee

fried onion optional

Fry the carrots and raisins lightly and leave it aside.

Fry the onions with 1/2 tsp salt until it become soft and starts to turn golden brown. Add the whole spices and sauté it. 

Add the chicken with the tomato paste, the spices, and salt, coat the chicken well and cover and cook for about 3 minutes each side. Add the tomatoes and enough water to cover the chicken. Cover the pan and cook the chicken for about 25 minutes until the chicken is cooked. Remove the chicken out of the water, and place it on a wire rack. 

Add the soaked rice and enough water to cook the rice, let it come to a boil. Cook the rice covered for about 25 minutes in low heat. 

Add the carrots and the raisins to the rice and cook the rice for 10 minutes covered on the lowest heat.  It is optional to add fried onion over the rice. Add a tsp of ghee.

Make a paste using 

1 tbsp tomato paste or thick ketchup

1 tbsp olive oil

1/2 tsp pepper powder

1 tsp garam masala

1 tsp salt

1 tbsp lemon juice

Apply the paste on both sides of the chicken. Just before the rice is finished cooking, shallow fry both sides of the chicken with about 2 tbsp of oil to make it golden brown on both sides. Place the chicken over the carrot, raisins, and fried onion that is over the rice.

Let the rice and chicken stay covered for about 20 minutes before serving. Serve the rice with a salad.

For the salad

1 tomato diced

1 shallot diced

1/2 green pepper

1 tbsp lemon juice

1/2 tsp sugar

1/2 tsp salt

1/4 tsp pepper

Mix all the ingredients and leave it in the fridge until serving it at room temperature.

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