Ingredients

The following ingredients have 2 Servings
  • 1 Tablespoon Butter
  • 1 Bay Leaf
  • 1/4 Teaspoon Black Pepper ground
  • 1/4 Teaspoon Cinnamon ground
  • 1/2 Teaspoon Turmeric Ground
  • 1/4 Teaspoon Chili Powder (optional)
  • 1/2 Teaspoon Coriander Seeds ground
  • 1/4 Teaspoon Cumin ground
  • 1 Onion (sliced)
  • 2 Cloves
  • 1/4 Teaspoon Garam Masala (optional)
  • 1 Tablespoon Ginger + Garlic
  • 1 Tablespoon Tomato Puree
  • 2 Chicken Drumsticks
  • 1 1/3 cup Rice (uncooked)
  • 3 cups Water mixed with concentrated Stock
  • pinch Salt
  • Cilantro (to garnish)

Instruction

  • In a shallow big pan add the butter and stir fry the spices, bay leaf, black pepper, cinnamon, turmeric, chili, coriander and cumin for a minute. Then add the sliced onion and continue stir-frying until they get a bit soft. 
  • Throw in the cloves and garam masala and add the ginger garlic paste and tomato paste as well and stir-fry for a minute. 
  • Pour in your rice and mix briefly over a medium heat setting. Then place your chicken into the pan and cook on both sides for a 2–3 minutes to sear the meat a bit.
  • Then add in the veg stock and some salt to taste. Mix the content well and let cook on slow heat covered for about 10-15 minutes or until the rice is cooked fully and the chicken is well cooked and tender. 
  • Serve hot if you want with some garnish such as fresh cilantro.