Ingredients

• 1 large whole chicken
• 1½ cups basmati rice
• 1 tsp red chilli powder
• ½ tsp turmeric powder
• 1 tsp coriander powder
• 3 tsp Masala or chicken masala
• ¾ cup yogurt
• ½ tbsp ginger
• ½ tbsp garlic
• 1 handful coriander leaves and for garnish
• 1 handful mint leaves and for garnish
• 2-3 green chillies
• 2 large brown onions
• 4-5 cardamoms
• 1 bay leaf
• ½ inch cinnamon stick
• 2 tbsp ghee
• 1 medium tomato
• A large pinch of saffron
• ¼ cup milk
• Oil for frying onions
• Salt

A great accompaniment that’s traditionally served in India is raita. Raita is a popular side dish in Indian cuisine that is typically served alongside spicy dishes to help cool down the palate.

Here is a simple recipe for making raita:

Raita Ingredients: 1 cup plain yogurt
A few Mint leaves
¼ cup chopped cilantro
½ cup chopped cucumber
½ cup chopped tomato
¼ cup chopped red onion
½ tsp cumin powder
½ tsp coriander powder
½ tsp salt

Instructions: Whisk the yogurt in a mixing bowl until it becomes smooth and creamy.
Incorporate the chopped cucumber, tomato, red onion, and cilantro into the bowl and stir thoroughly.
Sprinkle in the cumin powder, coriander powder, and salt, and mix well to combine.
Taste the raita and modify the seasoning to your liking, adjusting by adding more salt or spices if necessary.
You can immediately serve the raita or cover and refrigerate until you are ready to do so.
Additionally, you can personalize the raita recipe by incorporating various vegetables or herbs, such as grated carrots or chopped mint, to fit your preferences. Enjoy!

Steps

• Step 1

  Peel and finely slice the onion. A mandolin is the best way but a knife also works. In a deep pan, add frying oil and bring to 135C – 275F. fry a batch at a time until brown.

• Step 2

  In a dry pan add, 1 tsp chilli powder, 3 tsp Masala, 1 tsp coriander powder, ½ tsp turmeric powder and toast until fragrant. Leave to cool.

• Step 3

  In a mixing bowl, add the yogurt, the toasted spices, 1 tsp salt, ginger paste, garlic paste, chopped coriander, green chopped chillies, mint leaves and half the fried onions. Add your deconstructed chicken, mix well and set aside for 2-24 hours.

• Step 4

  The next day, for the rice, in a deep bottom pan, add water with 4-5 cardamoms, bay leaf, cinnamon stick and salt. Bring water to the boil. Add rice and cook al dente, approximately three quarter done. It will finish cooking in the next stage. Drain the rice and set aside.

• Step 5

  In a deep pan, heat one tbsp ghee, add the marinated chicken, tomato and add 1 tsp Masala, three quarters of the cooked rice and spread it evenly. Sprinkle remaining fried onion, remaining chopped coriander and tear 7-8 mint leaves sprinkled on top.

• Step 6

  Add milk soaked saffron and drizzle one tbsp ghee remaining ghee. Sprinkle salt, remaining Masala powder.

• Step 7

  Cover and cook for 40 minutes. Remove from heat.

• Step 8

  Garnish with chopped coriander, mint leaves, and remaining fried onion. Serve hot.