Kombdi Rassa With Jeera Rice Recipe

About this recipe

A flavorful and authentic Maharashtrian chicken curry served with aromatic cumin-infused rice, perfect for a satisfying dinner.

Ingredients

• 1L Kokanraj Kokum Agaltr
• Pcs Chings Masala Chicken Chilli
• 250g Coriander
• 1 kg Basmati Rice
• 250g Green Chilli
• 900 g - 1 kg Onion
• 500 g Desi Tomato
• 500 ml Water
• - Bay Leaf
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 100g Garam Masala
• 10G Salt
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil
• - Garlic Paste
• - Cumin Seed

Instructions

1. Step 1: Heat 2 tablespoons of oil in a deep pan or kadhai over medium heat. Add chopped onions and sauté until golden brown.
2. Step 2: Add ginger-garlic paste and sauté for 2 minutes until aromatic.
3. Step 3: Add pureed tomatoes, Kashmiri red chili powder, turmeric, coriander powder, and garam masala. Cook until the oil separates from the masala.
4. Step 4: Add the chicken pieces and mix well to coat them with the masala. Cook for 5-7 minutes, stirring occasionally.
5. Step 5: Add enough water to create a slightly thin gravy. Add soaked kokum (or tamarind pulp) and adjust salt. Cover and simmer for 25 minutes until the chicken is tender.
6. Step 6: While the chicken cooks, prepare the jeera rice. Heat 1 tablespoon of oil in a pot. Add cumin seeds and bay leaf, and let them splutter.
7. Step 7: Add soaked basmati rice and sauté gently for 1-2 minutes.
8. Step 8: Add 2 cups of water, salt to taste, and the slit green chilies. Bring to a boil, then cover and simmer on a low flame until the rice is fully cooked (about 12-15 minutes).
9. Step 9: Garnish the kombdi rassa with chopped coriander leaves and serve hot with the jeera rice.