Chicken Salan with Herb Rice

Instructions

1. 1

   Rinse the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.

2. 2

   Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

3. 3

   Add the sliced onions and sauté until golden brown.

4. 4

   Stir in the ginger garlic paste and cook for 1 minute until fragrant.

5. 5

   Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until the chicken changes color.

6. 6

   Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well to coat the chicken with the spices.

7. 7

   Add the chopped tomatoes and cook until they soften and the oil begins to separate from the masala.

8. 8

   Lower the heat and add the plain yogurt. Stir continuously to prevent curdling. Cook for another 5 minutes.

9. 9

   Add 1/2 cup of water, cover, and simmer for 20-25 minutes until the chicken is cooked through and the gravy thickens.

10. 10

    Meanwhile, bring a large pot of water to a boil. Add the soaked and drained rice, half of the fresh coriander leaves, and half of the mint leaves. Cook until the rice is 90% done, then drain.

11. 11

    To serve, place the herb rice on a platter and top with the chicken salan. Garnish with the remaining coriander and mint leaves.

12. 12

    Serve hot and enjoy your Chicken Salan with Herb Rice!