Jeerakasala rice 1 1/4 cup
Onion medium 1 chopped
Tomato 1 chopped
Gg paste 1 1/2 tablespoon
Garam masala 1/2 teaspoon
Cumin powder 1/2 teaspoon
Cinnamon 1 inch piece
Chicken marinade
2 Thigh pieces
Lemon juice 1/2 lemon
Red chili powder 2 tsp
Turmeric a pinch
Salt
Take a nonstick kadai and add 1tsp oil.Place the chicken in the kadai.Cover and cook on lowest flame for 10mins.
Flip over and cover cook for another 3mins.
Keep chicken aside. Remove any burnt remains in the kadai.
In the same kadai add 2tsp ghee.Add cumin,onion and cinnamon stick.
Now add gg paste and saute till onions turn golden brown.
Add tomato and saute for 3mins and sprinkle garam masala powder.
Take 2 cups water in the kadai and bring to boil. Add enough salt and the washed rice.
Place the chicken on top.Cover the kadai with cloth and place lid and cook for 10-12mins.
Serve with pudina chutney and pickle.
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