|
|
- 300 GRAM LONG GRAIN RICE
- 3 TBSP GHEE
- 10 CLOVES
- 10 CARDAMOM PODS
- 2 ONIONS, chopped
- PIECE OF GINGERROOT, grated
- 200 GRAM EVAPORATED MILK
- 200 GRAM GREEN PEAS
- 50 GRAM CASHEW NUTS
- 1 TSP TURMERIC POWDER
|
|
- 1 KG CHICKEN LEGS
- 1 CAN COCONUT MILK
- 1 TBSP ANIS SEED
- 1 ONION, chopped
- 1 TSP CORIANDER POWDER
- PIECE OF GINGER ROOT, grated
- PIECE OF LEMON GRASS, chopped
- 2 LEMON LEAVES
- 1 TBSP SUGAR
- 2 CLOVES GARLIC, mashed
|
Fry half of the onion, the cloves, the cardamom and the
ginger three minutes in the ghee. Add the rice and the turmeric powder and
fry three more minutes. Add the evaporated milk and 500 gram water and
simmer 20 minutes. Cook the peas to taste in the meantime and fry the cashew
nuts and the remaining onion in a separate pan. Put the yellow rice in a
bowl and arrange the peas, the cashew nuts and the fried onion on top.
|
Put the
coconut milk together with the anis seed, onion, sugar, coriander powder,
lemon grass, lemon leaves, garlic and ginger root and bring to the boil. Add
the chicken and simmer for 15 minutes. Take the chicken out and reduce the
coconut gravy on high heat to a nice consistency. Take the lemon leaves out
and discard. Pour the coconut gravy on the chicken.
|
