Rinse rice under running water. Soak and cover rice with boiling water and put aside.
Warm pot over medium heat. Add butter and oil. Braise the onions with the whole spices. Add the dry spices and the tomatoes and cook for about 10 – 15 minutes add little water at a time as needed. Add chicken pieces and cook for about 10 minutes. Add buttermilk/ yoghurt if use and stir. Add potatoes and cook for a further 15 – 20 minutes on low to medium heat. By this stage add 2 cups of water. Top up water as needed.
Throw off water from rice and rinse rice again. Add rice to the pot. Add 3 -4 cups of water. Dot with butter and sprinkle a good handful of freshly chopped coriander leaves. Cover pot with greaseproof paper then with the lid. Cook for a further 15 minutes. Leave pot covered for a further 10 minutes before serving. Dish from the bottom up.
Serve with onion & tomato salad, dhai or acha of choice.
Delicious
Enjoy
ADVERTISEMENT
