- 10 whole black pepper seeds
- 4 whole cardamom seeds
- 4 pieces whole chicken legs or chicken breasts
- 3 tbsp vegetable oil
- 2 tbsp toasted almond optional
- 2 medium onions diced
- 2 cinnamon sticks
- 2 tbsp tomato paste
- 2 cups basmati rice soaked in warm water for 30 minutes and drained
- 2 medium tomatoes diced
- 1 tbsp fresh ginger minced
- 1 tbsp ghee
- 1/2 tbsp salt
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In a pot, over medium heat, add the vegetable oil then add the chicken legs and roast them until they're golden color and remove from the pot into a plate. You don't need to cook them.
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In the same pot, cook the onion until translucent then add the diced tomatoes and stir. let cook for 2-3 minutes until the tomato is tender.
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Add the tomato paste, fresh ginger, black pepper seeds, cardamon seeds, salt and cinnamon sticks and stir for 2 minutes.
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Put back the chicken legs to the mixture in the pot then add 2 cups of water, cover the pot and let cook for 20-25 minutes.
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Remove the chicken legs from the pot again and add the rice. Add some water so the water in the pot becomes almost double the amount of basmti rice ( almost 4 cups).
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Once boiled, add the ghee, cover the pot and lower the heat. Cook for 10-15 minutes until the rice is tender.
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Put on the serving plate, put the chicken legs on top, add some toasted almond. Serve
