Chitti Mutyalu Bagara Rice & Chicken Fry

Ingredients (25)

• ·g Chicken
• ·tsp Salt
• ·ml Water
• ·g Seeraga samba rice
• ·pieces Cloves
• ·inches Cinnamon
• ·piece Star Anise
• ·pieces Cardamom
• ·tbsp Black Pepper
• ·tbsp Fennel seeds
• ·tbsp Red chilli powder
• ·tsp Cumin powder
• ·tbsp Coriander powder
• ·flower Mace
• ·tbsp Ginger garlic paste
• ·bunch Coriander leaves
• ·tbsp Oil
• ·tbsp Ghee
• ·pieces Bay leaves
• ·pieces Slited green chillies
• ·glasses Total Water
• ·pieces Chopped onions
• ·tsp Turmeric powder
• ·ml Chicken broth
• ·cup Curry leaves

1. 1

   Pressure cook chicken with salt and water for 2 whistles.

2. 2

   Save the stock and keep aside.

3. 3

   Wash seeraga samba rice 2-3 times and soak for 1 hour.

4. 4

   Grind cloves, cinnamon, star anise, cardamom, black pepper, fennel seeds, red chilli powder, cumin powder, coriander powder, and mace into a fine powder.

5. 5

   Prepare green paste by grinding ginger garlic paste and coriander leaves into a smooth paste.

6. 6

   In a pot, heat oil and ghee, add cloves, cardamom, cinnamon, star anise, mace, bay leaves, slited green chillies, green paste, and salt.

7. 7

   Add soaked rice and total water, cook until done.

8. 8

   For chicken fry, heat oil, add chopped onions and ginger garlic paste, then add boiled chicken, turmeric powder, chicken broth, salt, curry leaves, and ground masala. Cook until chicken is well fried.