Description:

Hyderabadi Style

Source:

MeMaw from RebeccaKalakota

Serves/Makes:8

Ingredients

• 1/4 cup (60 ml) Ghee (clarified butter)
• 20 whole cloves
• 9 whole cardamom pods
• 5 bay leaves
• 1 med. onion chopped
• 5 small green chili peppers
• 2 tbsp (30 ml) ginger garlic paste
• 1 (3lb.) whole chicken cut into pieces
• 1-1/2 cups (350 ml) plain yogurt
• 1 tsp (5 ml) salt
• 6 fresh curry leaves (optional)
• 3 cups (700 ml) raw rice ( jasmine or white)
• 4-1/8 cups (975 ml) water
• 1 sprig parsley leaves with stems

Preparation

• Soak rice for 30 minutes in enough water to cover, drain.
• Heat ghee in large skillet.
• Stir in cloves, caradmom and bay leaves.
• Stir in onion and cook til soft, 6 to 7 minutes.
• Stir in chili peppers and ginger paste.
• Stir in yogurt, salt, and curry, and place chicken in pan.
• Cook for 20 to 25 minutes until only about 1 cup (225 ml) of liquid remains.
• Mix in rice, water, parsley.
• Bring to a boil.
• Reduce heat to low, cover and cook 20 minutes.
• Check rice after about 12 minutes. If it's dry, add 1/2 cup (125 ml) water and continue cooking.

Comments

Prep tme 20 min. Cook time 55 min. Cal. 570 Chol. 65 mg., carb. 70.4 g.

There is a more involved recipe, if you would like that, let me know. Hope you enjoy.