Maharashtrian Chicken Rassa With Air-Fried Jeera Rice Recipe

About this recipe

A flavorful chicken curry paired with aromatic cumin rice, inspired by the traditional flavors of Maharashtra. Perfect for beginners and designed to help with weight gain while staying within budget.

Ingredients

• 500 ml Water
• - Bay Leaf
• Pcs Chings Masala Chicken Chilli
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil
• 20 g Turmeric Powder
• - Red Chilli
• 100g Garam Masala
• 100 g Coriander Powder
• 10G Salt
• 500 g Rice
• 500 g Ghee
• 250g Coriander

Instructions

1. Step 1: Heat oil in a deep pan and sauté chopped onions until golden brown.
2. Step 2: Add ginger-garlic paste and cook for another minute until fragrant.
3. Step 3: Stir in chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the oil separates.
4. Step 4: Add the chicken pieces and mix well to coat them with the masala.
5. Step 5: Pour in water and bring to a boil. Lower the heat, cover, and simmer for 20 minutes until the chicken is fully cooked.
6. Step 6: Sprinkle garam masala and finish with chopped coriander leaves. Keep warm.
7. Step 7: Preheat the air fryer to 180°C. Mix the soaked rice with cumin seeds, bay leaf, and ghee.
8. Step 8: Transfer the rice to an air-fryer-safe dish or foil and cook for 15 minutes, checking halfway to ensure the rice is fluffy.
9. Step 9: Serve the chicken rassa hot with air-fried jeera rice.