Arabic Rice

Ingredients

• Chicken - 500 g
• Red chilly powder - 2 tbs
• Turmeric powder - 1/4 tsp
• Garam masala powder - 1/2 tsp
• Coconut oil - 5 tbs
• Salt - to taste

Method

In a deep non-stick pan, cook the chicken with the rest of the ingredients. Keep it on a low flame. Take the chicken pieces and deep fry it. Keep the chicken stock aside to make gravy.

For chicken stock gravy

Ingredients

• Onion - 4 medium (finely chopped)
• Green chilly - 2
• Red chilly powder - 1/4 tsp
• Coriander powder - 1/4 tsp
• Tomato sauce - 5 tbs
• Coriander leaves - finely chopped

Method

Heat oil in a vessel and saute the chopped onions very well. Add green chilly, coriander powder and red chilly powder and saute again on a low flame. Add the chicken stock, tomato sauce and keep it on a low flame till it becomes thick stirring occasionally. Finally, add the coriander leaves.

For rice

Ingredients

• Basmati rice - 3 cup
• Water - 4.5 cup
• Ghee - 2 tbs
• Salt - to taste

Method

In a deep non-stick pan, boil water and add ghee and salt to it. Then add the basmati rice and cook till it done well.

For salad

Ingredients

• Tomato - 3 nos
• Cucumber - 1 medium
• Coriander leaves - 1/2 cup
• Lemon juice - 1
• Pepper powder - 1/2 tsp
• Salt - to taste

Method

Cut the tomato and cucumber into small cubes. Then add the rest of the ingredients and mix it well.

For serving

In a serving dish, spread the rice as the first layer. Spread the chicken stock gravy over it as the second layer. Then spread the salad over the gravy evenly. Finally, place the chicken on top of the salad and serve.