A beautiful aroma and mild in spices, it was quick to make and tasty. The recipe is from my aunt and the children loved the taste. I tried with chicken, it is the same for lamb or beef adjust the amount of water and salt depending on the rice and meat used.
500 g basmati or any other type of rice
water for basmati 1/2 inch above the rice
Prepare the rice in a rice cooker. After the rice is cooked add 1/2 tsp of margarine and yellow dye into the rice and toss
500 g chicken
pinch of nutmeg
10 cadju or 15 toor dal
1 tsp coriander seeds
10 pepper seeds
1 tsp cumin seeds
1/2 tsp fennel seeds
1 tsp chillie powder
1/4 tsp turmeric
1/2 tsp salt
Roast the spices a little and grind it finely, then marinate the chicken for 1/2 hour with the spices.
1/4 cup oil
cinnamon, cardomom, cloves
1/2 tsp ginger garlic paste
200 g tomato
Heat oil add onion when it is golden brown remove and keep aside. Add the cinnamon, cardamom and cloves, then add ginger garlic paste and tomatoes. When the tomato separates from the oil add the marinated chicken. Mix well add about a cup of water and cook until the gravy thickens.
Add the cooked rice to the chicken, toss it. Decorate the rice with the fried onion, coriander leaves, cadjus and raisins. Keep it covered with foil for about 15 minutes before serving.