Indulge your senses in the rich, aromatic symphony of Ghee Rice and Chicken Curry, a culinary masterpiece that effortlessly blends fragrant basmati rice with a succulent, flavorful chicken curry. This classic Indian combination is a celebration of texture and taste, where the buttery, nutty ghee-infused rice provides the perfect counterpoint to the spicy, tangy chicken curry. Imagine the tender chicken, slow-cooked in a medley of aromatic spices, its juices mingling with a vibrant tomato-based sauce. The subtle sweetness of the ghee rice enhances every bite, creating a harmonious dance of flavors that will leave you craving more.
This irresistible dish is surprisingly simple to prepare, even for novice cooks. Forget complicated techniques and lengthy preparations; we'll guide you through each step, ensuring a delicious outcome every time. Ready to embark on a culinary journey that will transport your taste buds to the heart of India? Let’s dive into the detailed, step-by-step recipe below.
Tools Needed
- kadai
- mixer
- white cloth
- cooker or stove
- bowl
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Ghee Rice
- Wash and soak the rice for half an hour.
- Wash and marinate the chicken with chili powder, turmeric powder, salt, ginger garlic paste, and oil.
- Chop green chilies.
- Heat ghee, add biryani leaves, cinnamon, cloves, cardamom. Fry for 30 seconds.
- Add onions and fry until 60-70% cooked. Add green chilies.
- Add coriander, mint, ginger garlic paste, and fry until raw smell disappears.
- Add chopped tomatoes (60-70% cooked), curry leaves, and yogurt. Fry until oil separates.
- Add coconut milk and water (1.5 glasses of liquid per glass of rice). Add salt, mix well and boil.
- Add soaked rice, mix, check salt, and cook (2 whistles in a cooker, 10-12 minutes on stove).
- Fry cashew nuts in ghee and garnish the ghee rice.
Step 2. Cook the Chicken Curry
- Heat oil, add chopped onions, ginger garlic paste, and fry.
- Add curry leaves, chopped tomatoes, turmeric, salt, chili powder, and mix well.
- Cover and cook for 10 minutes. Remove lid, let chicken cook. Add water and cook for 5-6 minutes.
- Add coriander powder, garam masala, coriander leaves, and cook for 4-5 minutes.
Step 3. Final Touches and Serving
- Serve hot.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Use freshly ground coconut milk for best results.
- Adjust spices according to your preference.
- The chicken curry gravy should be semi-thick, not too loose or too thick.
Nutrition
- Calories: approximately 1200-1500
- Fat: 70-90g
- Carbs: 100-130g
- Protein: 50-60g
FAQs
1. Can I make the ghee rice and chicken curry ahead of time?
Yes! The ghee rice can be made a day ahead and reheated. The chicken curry tastes even better the next day, so make it ahead for the best flavor.
2. What type of chicken should I use for the curry?
Bone-in, skin-on chicken thighs are ideal for the most flavorful curry. They stay moist during cooking.
3. Can I adjust the spice level?
Absolutely! Adjust the amount of chili powder or green chilies to your preference. Start with less and add more to taste.
This Ultimate Ghee Rice and Chicken Curry combo is a guaranteed crowd-pleaser, perfect for a weeknight dinner or a special occasion. The fragrant rice and flavorful curry create a truly unforgettable dining experience. Enjoy the delicious results of your culinary adventure!