“Fluffy Jeera Rice Meets the Bold Spice of Chettinad Chicken Gravy – A Perfect Harmony on Your Plate! 🍚🍗✨”
Jeera Rice
Ingredients:
- Basmati rice: 1 cup
- Water: 2 cups
- Ghee: 2 tbsp
- Cumin seeds (jeera): 1.5 tsp
- Bay leaf: 1
- Cloves: 2
- Green cardamom: 2
- Cinnamon stick: 1-inch piece
- Salt: to taste
- Fresh coriander leaves: for garnish (optional)
Instructions:
- Wash the basmati rice thoroughly and soak it in water for 20–30 minutes. Drain and set aside.
- Heat ghee in a heavy-bottomed pan. Add cumin seeds and let them sizzle.
- Add the bay leaf, cloves, cardamom, and cinnamon stick. Sauté for a few seconds until fragrant.
- Add the drained rice and gently fry for 2–3 minutes, ensuring the grains are coated with ghee.
- Add water and salt. Stir well and bring to a boil.
- Lower the heat, cover, and cook on a simmer for 10–12 minutes, or until the rice is fully cooked and water is absorbed.
- Fluff the rice with a fork, garnish with coriander leaves, and serve hot.
Chettinad Chicken Gravy
Ingredients:
- Chicken (bone-in or boneless): 500g
- Oil: 2 tbsp (preferably sesame oil)
- Curry leaves: 10–12
- Onions: 2 medium, finely chopped
- Tomatoes: 2 medium, finely chopped
- Ginger-garlic paste: 1 tbsp
- Turmeric powder: 1/4 tsp
- Salt: to taste
- Coriander leaves: for garnish
For Chettinad Masala:
- Dry red chilies: 4–5 (adjust spice to taste)
- Coriander seeds: 2 tbsp
- Fennel seeds: 1 tsp
- Black peppercorns: 1 tsp
- Cumin seeds: 1 tsp
- Cloves: 2
- Cinnamon stick: 1-inch piece
- Star anise: 1
- Cardamom: 2
- Poppy seeds: 1 tsp
- Grated coconut: 2 tbsp
Instructions:
- Prepare the Chettinad Masala:
- Dry roast all the spices for the masala (except grated coconut) in a pan until aromatic.
- Add the grated coconut and roast until golden brown. Let it cool, then grind into a fine paste with a little water.
- Cook the Chicken:
- Heat oil in a pan. Add curry leaves and onions. Sauté until onions turn golden brown.
- Add ginger-garlic paste and sauté until the raw smell disappears.
- Add chopped tomatoes, turmeric powder, and salt. Cook until the tomatoes are soft and mushy.
- Combine Masala and Chicken:
- Add the ground Chettinad masala paste to the pan. Cook for 3–4 minutes until oil separates from the masala.
- Add the chicken pieces and mix well to coat them with the masala.
- Simmer:
- Add 1 to 1.5 cups of water (adjust depending on the gravy consistency you prefer). Cover and cook on medium heat for 20–25 minutes until the chicken is tender and cooked through.
- Finish:
- Garnish with coriander leaves. Serve hot with jeera rice.
Enjoy your flavorful meal! Let me know if you’d like tips or variations. 😊