Chicken Korma Pilaf

Chicken Korma Pilaf

Ingredients

2 cups Basmati white rice

1 packet Korma masala (I use Shan Korma Masala)

6 chicken drumsticks and 6 chicken thighs (or you can use boneless chicken)

4 red onions, sliced finely

1 tbsp Ginger garlic paste

1 cup thick yogurt

¼ cup Ghee or oil

Salt to taste

Chopped coriander for garnishing

Directions

Heat a large pot of water and add 2 tsp salt. Wash Basmati rice and drain. Add the washed rice to the warm water. Stir and cook rice till ¾ done (al dente). Drain rice in a colander and keep aside. In a pan add the sliced onions and fry them in ¼ cup of oil or ghee until it is completely brown and crisp. Tilt the pan to drain out the oil to one side and then take out the fried onions in a bowl.

In the same oil, add ginger garlic paste and sauté for few minutes in medium heat. Add the chicken pieces and fry for 2 to 3 minutes on high heat until all the moisture has dried up. Lower the heat and the entire packet of Korma masala powder and sauté for 2 minutes. Add half the fried onions and whisked yogurt and mix well. Put the lid on and let it cook on medium to high heat for 10 minutes. Remove the lid and stir fry the chicken till you see oil separating on the sides. Add 1 cup of water and stir fry on medium heat for few minutes. Once the gravy comes to a boil, cover with a lid and reduce heat. Simmer for 30 minutes or till chicken is done and the gravy has dried up. Add remaining browned onions and mix. Add the cooked rice stir gently taking care not to break the long grains of rice. Turn off the heat and garnish with freshly chopped coriander.