Jeera (Cumin) Chicken with white rice.

Added by Fauzia M. Afif 
to "FOODILCIOUS "COOKS @ WORK""

Jeera (Cumin) Chicken with white rice.

Ingredients

1 medium chicken, without the skin, divided into 8-10 pieces
½ tsp turmeric powder
4tbs oil
¾ cup plain yoghurt
1½ tsp cumin powder
1½ tsp coriander powder
3 medium onions
3-4 tbs cumin seeds
2 cinnamon sticks
6 corns whole black pepper
3 cloves
2 green chillies
2tsp ginger freshly crushed or paste
6 cloves crushed garlic or paste
salt to taste
½ tsp garam masala powder

Method

1. Chop the onions finely
2. Cut the green chillies into half
3. Pour oil in a large non-stick pan and warm.
4. Add the cumin seeds, cinamon and cloves and let them splutter
5. Add the chopped onions and saute until the onions are carmelised and dark brown
6. Now add the chicken pieces and increase the heat and stir-fry until the chicken turns a light brown
7. Add the crushed garlic and ginger and keep stirring for a couple more mins
8. Add salt, turmeric, corriander-cumin powder.
9. Continue stirring and finally reduce the heat to medium and add the yoghurt.
10. Cover the pan and let it cook/simmer gently for atleast 30-40 min or until the chicken is nicely done.

Rice

Soak a cup or two of long grain rice for about 30 mins.

Fill a big and deep pan with water, add salt, a tbsp of oil (helps keep the grains of rice separate), juice of half a lemon (bleaches the rice so that it's extra white) and a stick of cinnamon (for it's aroma).

Bring to a brisk boil.

Drain your rice and add it to the boiling water. Stir regularly to make sure all the rice is cooked evenly but use a slender wooden spoon to prevent breaking the rice.

Boil steadily until the rice turns slightly tender. Drain the water and discard the cinnamon stick. Sprinkle some cold water over the rice whilst it's still on the strainer to help keep the grains separate. Pour the rice back into the pan and cover with a tight-fitting lid. Bake in a hot oven for about 10mins.

Serve with the chicken 

Posted in: Chicken