Nibakaya Chitranna

INGREDIENTS:

  • Cardamom piece : 4
  • Chicken Big pieces : 500grams
  • Basmathi rice : 2 cups
  • Water : 4 cups
  • Chilli powder : 2 tsp
  • cinnamon : 1inch piece
  • Cloves : 4
  • coriander leaves : a bunch
  • coriander seeds : 2 tbsp
  • curry leaves : 20(2 sprigs)
  • Fresh coconut : cup
  • Fried cashewnuts : 10
  • Shahjeera : 2 tsp
  • star anise : 1
  • Ghee & oil : cup
  • Ginger garlic paste : 2 tbsp
  • Green chillies : 4
  • Onion : 2
  • Poppy seeds : 2 tbsp
  • Salt : according to taste
  • Turmeric : 1 tbsp
  • yoghurt : 1cup

Method :

  • Wash the rice thoroughly and soak it in water for 15 minutes before cooking.
  • Place water for cooking on a high flame. When it comes to a boil, lower the flame to medium and add in the soaked rice. Allow the rice to cook till it turns tender. Drain out the starch using a strainer.
  • Cover the drained rice and allow it to absorb the remaining moisture and fluff up. After about 5 to 6 minutes, remove the lid and keep aside to cool.
  • Heat oil in a kadhai on a medium flame. Add mustard and jeera and allow the seeds to splutter. Next, add the chana and urad dal and saut? till they begin to change colour.
  • Add the green chillies, red chillies, curry leavesand the Turmeric Powder, and saut? for another minute.
  • Turn off the flame and pour this tempering over the cooked rice. Add the salt and grated coconut to the rice and mix well.
  • Next, sprinkle the juice of the lemon over the rice and mix well again.
  • Cover and let the rice stand for 1 hr for the flavours to seep in completely.
  • Serve with coconut chutney and papad.