chicken pieces with a little salt, half the ginger, the garlic and 1
tablespoon of the ghee or vegetable oil. Set aside. Heat the remaining
oil in a large saucepan. Add the bay leaves, cardamom and cloves and
allow to sputter for a few seconds. Add the chicken pieces and cook
until sealed on all sides. Add the onion and stir fry for 2-3 minutes.
Add the remaining ginger, chili powder and rice, stirring carefully to
avoid breaking the rice grains. Add the salt, the tomato purée and the
Bring to a
fast boil, then reduce the heat and simmer wit the lid on for 10-12
minutes, until the rice is cooked. Remove from the heat, take off the
lid and fluff the rice with a roasting fork. Set aside for 5 minutes
from the cosmopolitan city of Bombay has its origins in the Marathas,
whose rice dishes are famous along the west coast of India. This is
non-vegetarian variation of a vegetarian dish.