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Method :
Rub the
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
water.
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
before serving.
This dish
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.
Serves 4 - 6
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