Chicken Kadhi With Spring Onion Rice

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Ingredients –

For Kadhi –

 

 

  • Chicken – 1/4 kg (boneless cubes)
  • Curd – 2 cups
  • Curry leaves – 2 tsp
  • Ginger garlic paste – 1½  tsp
  • Dessicated coconut – 3 tsp
  • Salt – to taste
  • Turmeric powder – pinch
  • Coriander leaves – 3 tsp
  • Oil – 3 tsp
  • Water – 1 glass
  • Poppy seeds (khuskhus) – ½ tsp
  • Peanuts – 2 tsp
  • Cashewnuts – 3 tsp
  • Almond – 1 tsp
  • Daliya (fried grams) – 1 tsp
  • Sesame seeds (til) – ½ tsp

 

For Spring Onion Rice-

 

  • Basmati Rice – 2 cups (soaked)
  • Water – 3 cups
  • Salt – as needed
  • Spring onion greens – 1 cup (chopped)

Procedure –

For Kadhi-

 

 

  • Grind together sesame seeds, poppy seeds, daliya, peanuts, cashewnuts and almond. Keep aside.
  • Heat oil, add curry leaves, ginger garlic paste, curd, dessicated coconut, salt, turmeric powder and the grinded masala.
  • Cook for 5 minutes and add chicken and water.
  • Cook covered until chicken tenders.
  • Add coriander leaves and simmer for 2 minutes.
  • Serve hot with spring onion rice.

 

For Spring Onion Rice-

 

  • Cook rice as we normally do. When it is 90% done, add spring onion greens and mix properly.
  • Allow to cook covered until it is fully done.
  • Serve hot with Kadhi.

 

 

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