2 tablespoons ghee 2 medium onions, thinly sliced 2 medium potatoes , chopped 1 teaspoon cumin seeds 2 cups (400g ) basmati rice 1 litre ( 4 cups ) water 1 cup ( 125 g ) frozen peas
Mint Masala
½ cup fresh coriander leaves 2 long fresh green chillies , chopped 2 tablespoon cooking oil ½ teaspoon garammasala powder 1 teaspoon salt ¼ cup ( 35 g ) coconut milk powder ¼ cup ( 60 ml ) water
Blend or process all ingredients until pureed.
Method
1, Heat ghee in large pan; cook onions and potatoes, shallow fry , until both are just browned lightly.
2, Add cumin seeds and mint masala, sauté slowly for 5- 8 minutes or until fragrant. Stir in rice.
3, Add water, simmer, covered , for 10 minutes . Remove from heat , stir in peas , stand , covered for 10 minutes. Serve with Chicken mughlai.
Salt to taste ½ cup ( 125 ml ) coconut cream 2 tablespoon chopped fresh coriander leaves
Method
1, Heat ghee in large pan , add garlic , ginger , onions , spices and bay leaves; sauté slowly , until onions are browned lightly and mixture fragrant.
2, Add chicken , stir to coat in spices.
3, Stir in yogurt , a spoonful at a time.
4, Add chicken stock , salt to taste; cover with a lid and cook on a low flame for 30 minutes or until chicken is cooked through. Add cream ; simmer , uncovered , about 15 minutes or until sauce is thickened slightly. Just before serving , sprinkle with coriander.
Ingredients
2 tablespoons ghee
2 medium onions, thinly sliced
2 medium potatoes , chopped
1 teaspoon cumin seeds
2 cups (400g ) basmati rice
1 litre ( 4 cups ) water
1 cup ( 125 g ) frozen peas
Mint Masala
½ cup fresh coriander leaves
2 long fresh green chillies , chopped
2 tablespoon cooking oil
½ teaspoon garammasala powder
1 teaspoon salt
¼ cup ( 35 g ) coconut milk powder
¼ cup ( 60 ml ) water
Blend or process all ingredients until pureed.
Method
1, Heat ghee in large pan; cook onions and potatoes, shallow fry , until both are just browned lightly.
2, Add cumin seeds and mint masala, sauté slowly for 5- 8 minutes or until fragrant. Stir in rice.
3, Add water, simmer, covered , for 10 minutes . Remove from heat , stir in peas , stand , covered for 10 minutes. Serve with Chicken mughlai.
Chicken Mughlai
You need
1 kg ( 6 ) Chicken breast fillets , chopped
1 ½ cups ( 375 ml ) chicken stock
3 tablespoons ghee
3 cloves garlic , crushed
1 tablespoon finely grated fresh ginger
2 medium onions , sliced
6 cardamom pods
1 teaspoon cumin seeds
¼ teaspoon ground cinnamon
2 teaspoons ground coriander
1 teaspoon garammasala powder
4 bay leaves
½ cup ( 125 ml ) coconut cream
2 tablespoon chopped fresh coriander leaves
Method
1, Heat ghee in large pan , add garlic , ginger , onions , spices and bay leaves; sauté slowly , until onions are browned lightly and mixture fragrant.
2, Add chicken , stir to coat in spices.
3, Stir in yogurt , a spoonful at a time.
4, Add chicken stock , salt to taste; cover with a lid and cook on a low flame for 30 minutes or until chicken is cooked through. Add cream ; simmer , uncovered , about 15 minutes or until sauce is thickened slightly. Just before serving , sprinkle with coriander.