14 December 2012,20:49 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Heat oil. Add the ground spice paste and fry on medium low flame for about 2 minutes and set it aside.
  • Heat oil. When hot add the onions and fry till golden brown. Then add the ground paste and mix.
  • Add the chopped tomatoes and fry till the oil starts to surface.
  • Then add chicken and salt and cook on slow flame for about 20 - 22 minutes or until it is almost done.
  • Adjust seasoning with salt and cook for another 2 minutes.
  • Take out the cooked chicken from the gravy and set it aside. Add the drained rice and mix.
  • Add water to 1 inch above the surface of rice. Cook on high flame for about 2 minutes and then low flame for about 10 minutes or until the rice has almost absorbed the water.
  • Place the chicken over the rice and cook tightly covered on low flame till the chicken and rice are done. Serve hot.


  • 750 grams long grain rice, rinsed, soaked and drained
  • 1.5 kgs chicken, washed and drained
  • 5 medium sized onions, finely sliced
  • 3 tomatoes, chopped
  • 150 ml IDHAYAM sesame oil
  • Salt, to taste

Ground to paste 

  • 9 green chillies
  • 1 tablespoon poppy seeds
  • 1 inch cinnamon stick
  • 2 star anise
  • 1 tablespoon fennel seeds
  • 1 teaspoon cumin seeds
  • 2 inch piece ginger, chopped
  • 60 grams fresh green chopped coriander leaves
  • 30 grams mint leaves
  • 9 - 10 garlic cloves

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