Monday, 2 May 2011

Cumin Rice and Baked Chicken

           Cumin rice is a simple rice dish that can be prepared in times of emergency. I have combined the rice with tomato raita and baked chicken. It won’t be bad to have a curry along with this combo, but I wasn’t in any mood to prepare and so that’s missing here, nevertheless it makes a good meal.



Cumin Rice  -   Jeera Rice
Ingredients
Basmati Rice       200 gms
Onion                  2
Green Chilly       2
Cinnamon           1
Cumin                2 tsps
Cashew              10
Oil                      11/2 tbsps
Ghee                   1tsp  (optional)


Method
Wash and soak rice in water.
Heat oil and the ghee in a pan, add the cinnamon, cashews and stir until the cashew turns golden colour.
Add cumin seeds and stir. Add the sliced onions, green chillies and saute until the onions are pink and soft.
Add 4 cups of water, salt and bring to a boil. ( can use the water, the rice is soaked)
Add the soaked rice to the pan, stir, cover and cook for 10 minutes on low heat. Serve hot.
Since the rice is aromatic and light, it is best, when served with a spicy curry.




Baked Chicken
Chicken                                     1 k
Curd                                          200 ml
Cumin powder                         1 1/2 tsps
Chilly + coriander powder    4 tsps
Turmeric powder                    1/2tsp
Salt                                            1tsp
Lemon Juice                             1 tsp
Garam masala powder            1tsp
Ginger garlic paste                  2 1/2 tsps


Method
Combine everything from curd to ginger garlic paste in a wide bowl, add the chicken pieces and mix well until the chicken is coated well with the masala.
Let the chicken marinate for about 10 to 15 hours in the fridge.
Thread on to skewers and bake at 200*c for 20 minutes on one side and 20 minutes on the other.
Brush some oil now and then, as the chicken bakes.
When done, drizzle lemon juice on the baked chicken before serving.


Note:
The curd used is hung curd, which means the curd is placed in a muslin cloth or in a strainer that is kept over an empty bowl. The thick curd collects on the cloth or the strainer while all the liquid gets drained out. I used about 200 ml curd, which was placed in a strainer for about 10 to 15 minutes, which was reduced to 150 ml after the loss of water.
For a spicy chicken, add more chilly powder.

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Hiya all,
Finally on this day of october the 1st, 2012, I have decided to include the comment form, after a long gap of two years. But, I am going to be a bit selfish here and keep all those nice and lovely things that is said for me and only me to cherish and will be sharing any queries that requires clarifications and your experience about the food if you have tried my recipes. So, drop in a word if you have anything to say and thanks a lot for stopping by.
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