Spice-Kissed Chettinad Chicken Rice Recipe

About this recipe

A flavorful and aromatic Chettinad-style chicken pulao, combining tender chicken, fragrant spices, and perfectly cooked basmati rice.

Ingredients

• 20G Curry Leaves
• 250 ml Coconut Milk
• Pcs Chings Masala Chicken Chilli
• 1 kg Basmati Rice
• - Onion
• 250g Green Chilli
• - Red Chilli
• 250g Coriander
• 500 ml Water
• 20 g Turmeric Powder
• 10G Salt
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil

Instructions

1. Heat oil in a pan, and sauté sliced onions until golden brown.
2. Add curry leaves, green chilies, ginger-garlic paste, and stir well for 1 minute.
3. Add chicken pieces, turmeric powder, red chili powder, and salt. Cook until the chicken is lightly browned.
4. Mix in chopped tomatoes and 2 teaspoons of Chettinad masala powder. Cook until the tomatoes break down and form a thick paste.
5. Pour in coconut milk and water, bring to a gentle boil.
6. Add soaked basmati rice and adjust salt if needed. Transfer the mixture to the rice cooker.
7. Cook in the rice cooker until the rice is fluffy and the chicken is tender.
8. Garnish with chopped coriander leaves before serving.