Kuzhi Mandi - Spiced Rice and Meat Delight

1.Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.

2.In a large pot, heat ghee or oil over medium heat. Add the whole spices (cardamom, cloves, cinnamon) and sauté for a minute until fragrant.

3.Add the sliced onions and sauté until they turn golden brown.

4.Stir in the ginger-garlic paste and green chilies, cooking for another 2 minutes until the raw smell disappears.

5.Add the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture.

6.Incorporate the chicken pieces into the pot, stirring well to coat them with the spices. Cook for about 5-7 minutes until the chicken is browned on all sides.

7.Add the yogurt, coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for another 5 minutes, allowing the chicken to absorb the flavors.

8.Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for 15 minutes until the chicken is cooked through.

9.Add the soaked and drained basmati rice to the pot, gently mixing it with the chicken and spices. Sprinkle the garam masala, chopped coriander, and mint leaves on top.

10.Cover the pot again and cook on low heat for another 20-25 minutes, or until the rice is fully cooked and has absorbed all the liquid.

11.Once done, remove from heat and let it sit covered for an additional 10 minutes. Fluff the rice gently with a fork before serving.