Ingredients (Serves 3 – 4) Jeeraga Samba Rice / kaima rice – 1.5 cup Hot water – 2.5 – 3 cups or as needed Chicken, bone-in – 500 – 600 gm, cut into medium-small pieces Ginger – 1.5 tbsp, roughly chopped Garlic – 1.5 tbsp, roughly chopped Green chilies – 6 – 8, chopped (Add according to spice tolerance) Shallots / kunjulli – 15 – 20 Spice powder – Around 2 tbsp (Recipe below) Oil + ghee – 3 + 2 tbsp Yoghurt – 1/3 cup Turmeric powder – 1 pinch Chili powder – 3/4 tsp Hot water – 1/4 cup Mint leaves and cilantro – 1/3 cup each, finely chopped Salt – To taste Ghee – 1 tbsp Lemon juice – 1 tbsp To grind to a powder Coriander seeds – 2 tsp Fennel seeds – 1/2 tsp Cumin seeds – 1/2 tsp Green cardamom – 5 Cloves – 5 Cinnamon stick – 1.5 inch, broken Cashews – 5 Nutmeg – 1/8 tsp Star anise – 1 small Kalpasi / stone flower / dagad phool – 1 tsp
RECIPE Ghee - 2 tblspn Oil - 3 tblspn Basmati Rice / Jeera Chamba Rice- 2 cup Onion - 1 large sliced thinly Green Chilli - 3 slit Ginger Garlic Paste - 3 tblspn Chilli Powder - 2 tsp Turmeric Powder - 1 tsp Coriander Leaves - ½ cup chopped Mint Leaves - ½ cup chopped Thick Coconut Milk - 1 cup Water - 2 cup Salt to taste FOR MARINATING: Chicken - 500 gram chicken on the bone Thick Unsour Curd - 1 cup Chilli powder - 1 tsp Salt to taste FOR BRIYANI MASALA POWDER: Fennel Seeds / Sombu / Saunf - 1.5 tblspn Cinnamon Stick / Pattai - 2 small stick Cardamom Pods / Yelakai - 4 Star Anise - 1 Cloves / Krambu - 4
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