Ghee Rice & Chicken Curry Recipe

Instructions

1. **Ghee Rice Instructions:**
2. 1. Heat 2 tablespoons of ghee in a pan. Fry nuts and raisins until golden brown, then set aside.
3. 2. Sauté sliced onions in the same pan until golden brown for a rich flavor.
4. 3. Add 0.5 teaspoon of ginger-garlic paste (optional), cinnamon stick, cloves, cardamom pods, and bay leaves. Sauté until fragrant, releasing aromatic spices.
5. 4. Add 4 cups of water for every 2 cups of basmati rice and bring to a boil.
6. 5. Stir in 1 tablespoon of lemon juice, salt to taste, and 2 cups of basmati rice.
7. 6. Cover and simmer on low heat until the rice is cooked and all water is absorbed.
8. 7. Garnish with fried nuts, raisins, and fresh coriander leaves before serving this flavorful ghee rice.
9. **Chicken Curry Instructions:**
10. 1. Marinate 1 kg of chicken with salt and turmeric powder for at least 30 minutes for tender results.
11. 2. Heat 2 tablespoons of oil in a pan and sauté sliced onions until golden brown.
12. 3. Add a crushed mixture of shallots, ginger, garlic, green chilies, and curry leaves. Sauté until the raw smell disappears.
13. 4. Add coriander powder, chili powder, pepper powder, turmeric powder, and garam masala. Sauté on low heat until fragrant.
14. 5. Add chopped tomato and cook until it becomes soft and mushy, creating a flavorful base.
15. 6. Add the marinated chicken, yogurt, and salt. Mix well to coat the chicken.
16. 7. Add water to achieve your desired gravy consistency. Cover and cook until the chicken is cooked through and tender.
17. 8. Garnish with fresh coriander leaves and curry leaves before serving this delicious chicken curry hot.