Thursday, August 24, 2006

Coconut milk - ghee rice and chicken curry

Last weekend, I had a couple of friends home for dinner. One of them likes the coconut milk ghee rice that I make. So decided to surprise him with that. Wanted to make a gravy dish to go with it and chicken curry was the first thing that came to my mind. This rice is very easy to make and takes about 10min stove top cooking time and then it can be cooked in the electric rice cooker. I used the pressure cooker to make the chicken curry as it takes less time. It can be cooked in an open pan but will need to be simmered for 20-30 min to get a thick gravy.

Coconut milk - ghee rice

Ingredients:

Basmati rice - 2.5 cups
Onions - 2 (one thinl sliced for garnishing and one chopped)
Green chillies - 3
Clove - 2
Cinnamon - 1 stick
Bay leaf - 2
Elaichi - 5 pods
Raisins - 10
Cashew - 10
Coconut milk - 1cup
Ghee - 3 tbsp
Salt - as needed

Method:

Heat 2 tbsp ghee in a pan. Add cinnamon stick, cloves, crumbled elaichi, bay leaf, green chillies and chopped onions. Wait till the onions turn transparent. Then add rice and fry for a minute. Turn off the heat and trasnfer the contents of the pan to an electric rice cooker (The rice can be cooked in a pressure cooker too). Add salt, coconut milk and 4 cups of water and let it cook. Meanwhile fry raisins, cashenuts and thinly sliced onions in 1 tbsp ghee until they turn golden brown. Once the rice is cooked garnish with the fried raisins, cashewnuts and onions.



Chicken curry

Ingredients:

Chicken (chopped into small pieces) - 1 lbs
Cloves - 4
Cinnamon - 1 stick
Onions (chopped) - 2
Tomatoes (chopped) - 2
Jeera (cumin seeds) - 1 tsp
Saunf (fennel seeds) - 1 tsp
Ginger-garlic paste - 1 tbsp
Green chillies - 2
Chilli powder - 1 tbsp
Turmeric - a pinch
Coriander powder - 1 tbsp
Garam masala - 1 tsp
Salt - as needed
Coconut milk - 2 tbsp
Oil - 2 tbsp
Coriander leaves for garnishing

Method:

Heat oil in the pressure cooker. Add cloves, cinnamon, chopped onions and green chillies. Once the onions turn transparent add jeera and saunf. After the onions turn golden brown add chopped tomatoes and ginger-garlic paste. Add chilli powder, turmeric, coriander powder and garam masala. Once the tomatoes turn mushy add chicken pieces, salt, coconut milk and fry for 5 min. Add one cup of water and let it pressure cook for 2 whistles. Remove from heat and garnish with coriander leaves. This can be served with roti, pulav, ghee rice or even dosa.

4 comments:

Foodie's Hope said...

I was looking through your blog. You do have some authentic south Indian grub here. I bet your mom is very proud of you now.

Gimme more!!!!! I will be back...:)

gayathri said...

hey deepz i tried this one for today's lnch.. it turned out to be yummy.. alas i couldnt make that chicken curry which is venkat's fav.. will try other dishes sooner

Sathurekha said...

hi deepz,I tried this delicious one n it just came out suoerb..n my mouth is watering...tx for the good combination ghee rice with chicken curry...tx a lot for posting this dear...

Sadhana said...

A very easy and tasty recipe :) Lovvve it ..