Fuse Tradition and Flavor: Elevating Indian Cuisine with Ghee Rice and Chicken Curry Combo

Exploring Ghee rice with chicken kurma combo for Instant guest

✨ABOUT THE RECIPE:

▼INGREDIENTS:

Seeraga samba rice - 400 g soaked for 20 minutes

Ginger - 12 g

Garlic - 12 cloves

oil - 50 ml

onion - 2

coconut - 65 g

water - 750 ml

Ghee - 1 tsp

cloves - 8

dried red chilli - 6

Cardamom - 3

Cinnamon - 5 small sticks

Mint leaves 20 g

FOr gravy mixture:

oil - 55 ml

Ginger - 40 g

garlic - 70 g

onion - 4 medium size

Kurma:

oil - 50 ml

fennel seeds - 1 tsp

Cloves - 1/4 tsp

Cinnamon - 1 tsp

Onion - 3 chopped

tomatoes - 5

Homemasala - 42 g

Coriander powder - 23 g

pepper - 10 g

Salt - 1.5 tsp

water required

mint leaves and coriander leaves

turmeric some pinch

Lemon half

Rinse the Seeraga samba rice thoroughly under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
In a heavy-bottomed pot or saucepan, heat the ghee over medium heat. Add the cloves, cinnamon stick, cardamom pods, and bay leaf. Sauté for a minute until fragrant.
Add the sliced onion and sauté until the onions turn golden brown.
Add the drained rice to the pot and sauté for 2-3 minutes, stirring gently to coat the rice grains with ghee and toasting them slightly.
Pour in the water and add salt to taste. Bring to a boil.
Once it comes to a boil, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for about 15-20 minutes, or until the rice is cooked and the water is absorbed.
Once cooked, fluff the rice gently with a fork. Remove from heat and keep covered until ready to serve.

Heat oil in a pan over medium heat. Add chopped onions and sauté until they turn translucent.
Add ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
Add chopped tomatoes and cook until they turn mushy and the oil starts to separate.
precook the chicken pieces to the pan and sauté for 5-7 minutes until they are lightly browned.
Reduce the heat to low. Add homemade masala and salt. Mix well and cook for 2-3 minutes.
Add precooked Chicken to the mixture. Stir well to combine.
Cover the pan and simmer on low heat for about few minutes, or until the chicken is cooked through and tender. Stir occasionally.

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