Ingredients:

• 1.2 kg of chicken

• 4 cups Jeera Rice / Seeragam Rice / Basmati Rice

• 1/4 cup oil

• 3 bay leaves

• 3-4 green chillies

• 1 large onion

• 1/2 cup mint leaves

• 1 tomato

• Salt to taste

• 2 tbsp lemon juice

• 4 cups of water

Method:

1. Wash, clean, cut the chicken and keep that aside.

2. Wash and soak the rice at least for 30 minutes.

3. After 30 minutes. drain the water.

Ingredients for masala paste:

• 2 medium-size onions, chopped

• 10-12 green chillies

• 1 large tomato, chopped

• 1/2 cup coriander leave

• 12-15 garlic cloves

• 2" inch ginger

• 1 tbsp fennel seeds

• 2 " inch cinnamon sticks

• 8 cloves

• 4 green cardamom

• 10 cashew nuts

• 1/2 tsp turmeric powder

• 1/2 tsp black peppercorns

• Mace, Stone Flower, Black Jeera (Optional)

• Water as needed

Method:

1. Grind all the above ingredients to a fine paste  (try to grind with little water).

2. In a thick bottom pot, heat the oil, add bay leaf, green chillies and sauté.

3. Then add onion and cook until translucent, now add mint leave and sauté.

4. Add tomato and cook until soft, add chicken, salt and mix.

5. Once the chicken starts to change the colour, add the masala paste.

6. Mix and cook for 2 minutes, add in the lemon juice and water.

7. Stir, cover and cook for 5 minutes.

8. Now add soaked and drained rice, stir gently.

9. Cover and cook on high heat for 2 - 3 minutes or until the rice cooked 70%.

10. Flip the rice very gently and cove.

11. Cook the rice on very low heat for 15 - 20 minutes or until done.