Ingredients to prep rice
2 cups rice
2 whole cinnamon sticks
3 green elachi pods
1/2 tsp tumeric powder
Teaspoon of salt

Method for Rice
Precook the rice by boiling with the cinnamon sticks, elachi, tumeric and salt. Strain and set aside.

Method for Chicken & Prawn
1 kg prawns
500g chicken fillets
1 onion
1/2 cup pureed tomatoes
2 green chilli
2 tablespoon crushed ginger and garlic paste
1 sprig of curry leaves
1 teaspoon tumeric
4 teaapoon chilli powder
1.5 tsp dhania powder
1 teaspoon whole jeera
100 ml coconut milk
100 ml fresh cream
1/4 cup butter ghee

Liquidise the green chillies, onions, ginger and garlic and set aside.
Use a heavy based, oven proof pot. Melt the ghee. Add the liquidised onions and allow to braise. Add the cumin seeds and curry leaves. Add the spices and cook for a few minutes.
Add the cubed chicken fillets and season with salt.
Cook on for 5 minutes.
Add the tomato puree and cook for another 5 minutes. Add the prawns and allow to simmer gently until the ghee starts to surface. Add the cream and coconut milk.

Remove from heat.
Layer the rice over the chicken and prawn curry sauce and bake in a preheated ocen at 180°C for 25-30 minutes.

Remove from the oven and stir through chopped fresh coriander and serve.

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