Chicken Briyani Rice (Sihat)

Ingredients:
750 g chicken breast, discard skin, cut into 5 pcs
200 g (2) tomatoes, diced
270 g (3) big onions, sliced
500 ml (2 1/2 cups) water

Spices for chicken (A)
30 g (6 pips) garlic + 2 cm ginger + 60 g (4) red chillies, pounded finely
1 tsp black pepper
2 tsps chilli powder
1 tsp turmeric powder
1/2 tsp salt
1 tbsp coriander powder (ketumbar)
75 g (1/2) tub low fat yogurt

Spices (masala salt) (B)
12 g (2) cinnamon bark
3 g (3) cardamoms
5 cloves
1 tbsp cummin sees
1 tbsp fennel seeds

Ingredients above toasted (dibakar) and pounded finely

Spices (C)
1 stalk coriander leaves, chopped finely
1 stalk mint leaves, chopped finely
1 medium size lime, extract juice

Ingredients for rice
270 g (1 3/4 cups) 'Basmati' rice
650 ml (3 1/2 cups) water
2 tbsps vegetable oil
1 tsp yellow colouring
30 g (1 stalk) coriander leaves
20 g (1 stalk) turmeric leaves

Spices for rice (D)
4 shallots, chopped
2 pips garlic, chopped
1 tomato, chopped
2 cm ginger, sliced finely (optional)

Ingredients (E)
10 g (1) nutmed
12 g (2) cinnamon bark
3 cloces
1/4 tsp cummin seeds
1/4 tsb fennel seeds
2 bay leaves
1/2 tsp salt

Chicken:
1. Coat chicken pieces with spices (A). Marinate for at least 2 to 3 hours.
2. Add water and bring to boil.
3. Add tomatoes and onions.
4. Stir in spices (B) and lower heat.
5. Stir in spices (C) when gravy thickens and chicken is cooked.
6. Cook over low hear for a few minutes before removing. Serve with nasi briyani.

Rice:
1. Saute spices (D) until fragrant.
2. Add ingredients (E) and stir fry for a few minutes.
3. Add rice and stir well.
4. Add water and cover the pot. Leave to cook.
5. Stir in yellow colouring, coriander leaves and turmeric leaves into rice. Remove.

Note: For convenience, cook rice in an electric rice cooker. Cover the rice cooker with a piece of clean cloth to preserve the fragrance.

Servig suggestion: Serve hot with sliced onion and pickled green chillies with yogurt.

Serves 5