Cumin Rice with spicy chicken

Is spring peeking in your corner? Well, I got to admit, this winter was so mild here with just few colder and rainy days. All the spring blossom is already gone here. Sounds crazy for many who still have a pile of snow in their driveway and don't have any sign yet.
Last weekend was very cold and even they predicted snow in Bay. Call it climate change, but I haven't seen any dusting, even rain showers in my place. My son was totally disappointed  for not having snow :(

Coming to the recipe, this spicy chicken is so far our favorite. One of my friend shared this one. I tried vegetarian version but I personally didn't like it. The spicy gravy pairs well with fragrant cumin rice. 

Cumin Rice 

Print

Ingredients:

Basmati Rice: 2 cups
Onion: 1 small- diced
Green chillies: 6 halved
Ginger-Garlic paste: 1 tsp
Cumin: 1 tsp
Cloves: 2- Cinnamon: 1/2 stick- bay leaves: 2 leaves
Ghee: 1 tbsp

Soaking:
Rinse the rice thrice. Drain all the water and soak 20 minutes.


Pressure cooker method:
Heat the ghee, add the cloves, cinnamon, bay leaves, followed by cumin. Now add the onion and green chillies and saute for a while. Once fried drop the ginger garlic paste, after a minute, add the rice and fry a minutes or two.
Now add 3 cups of water and adjust the salt.
Close the lid and keep in medium heat. Leave just one whistle and switch off the stove. Let the pressure release completely before opening. U may add more ghee if it is too dry.

Pot Method
Heat the ghee, add the cloves, cinnamon, bay leaves, followed by cumin. Now add the onion and green chillies and saute for a while. Once fried drop the ginger garlic paste, after a minute, add the rice and fry a minutes or two.
Now add 3 cups of water and adjust the salt.
Close the lid and keep in medium low the flame for 20 minutes and switch off the stove.
Serve with a spicy curry.

Note: U may omit the green chillies and onion for this rice- but i like this spicy way!

Spicy Chicken Masala

Print

Ingredients:

Chicken: 5 to 6 drumsticks
Onion: 1 medium- diced
Tomato: 1 medium- diced
Ginger-Garlic paste: 1 tsp each
Curry leaves: few leaves
Curd: 2 tbsp
Oil: 2 tsp
Salt:according your taste

Masala: Dry roast and ground into powder

Red chilli (Byadgi chilli): 7 numbers - adjust according your spice level or chilli variety
Coriander seeds: 1 tbsp
Cumin: 1 tsp
Black pepper: 1 tsbp
Fennugreek seeds:  1/8 tsp
Mustard seeds: 1/4 tsp
Cinnamon: 1/2 inch stick
Cloves: 2
Coconut (fresh or dry)/Kopra (the best): 2 tbsp


Pressure cooker method:

Heat the oil, fry the onion until translucent, followed by tomato and ginger-garlic paste. When the tomatoes is well cooked add the chicken  pieces and the ground masala. Add enough water (approxim. 1 to 1. 1/2 cup) , adjust the salt level.
Close the pressure cooker, keep in medium heat and leave two whistles. Let the pressure release completely before removing. Add the yogurt/curd and mix well.
Serve with plain rice , roti, or parotas.

If you do in pot:
Heat the oil, fry the onion until translucent, followed by tomato and ginger-garlic paste. When the tomatoes is well cooked add the chicken  pieces and the ground masala. Add enough water (approxim. 1 to 1. 1/2 cup) , adjust the salt level.
Close with lid and keep in medium heat. Cook until the meat turn soft. At the end switch off the stove, add the yogurt and mix well.