Ghee Rice and Chicken Stew Recipe with Step by Step Pictures.

Ghee Rice and Chicken Stew

This is a combination meal and taste simply delicious. The ghee rice and chicken stew is one of the easiest meal you could ever make. The combination is just amazing.

The rice itself is very flavourful and along with the chicken curry it taste amazing.

Hope you will give this a try and let me know how it turns out for you.

How to Make Ghee Rice

Soak seera samba rice for 30 mins.
Take coconut oil in a pressure cooker. Add whole spices and let them sizzle.
Add in onions, curry leaves and fry till golden.
reen chillies, ginger garlic paste and saute for a min.
Add in rice, coconut milk, water and salt. Mix well. Bring it to a boil and cover and pressure cook for 2 whistle. Let the pressure escape by itself.
Open the cooker and fluff up the rice. Add ghee and mix.
Serve.

How to Make Chicken Stew

Heat oil in a kadai.
Whole spices.
Add in onion, chillies and saute till golden.
Add in ginger garlic paste.
omatoes and cook till mushy.
Add in spice powders and salt and mix well.
hicken and potatoes and mix well.
Add in water and mix well. Cover and simmer for 20 mins till chicken is cooked.
Now add in coconut milk and mix well. Take it off the heat.
Serve.

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.

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Ghee Rice and Chicken Stew

Aarthi

Ghee rice and chicken curry is my favorite combination ever. This combination of milk ghee rice and spicy chicken stew is heaven.

5 from 2 votes

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Prep Time 10

Cook Time 45

Total Time 55

Course Main

Cuisine Indian

Servings servings

Ingredients

FOR GHEE RICE:

Seera Samba Rice - 1 cup
Coconut Milk - 1 cup
Ginger Garlic Paste - 1 tblsp
Onion - 1 large chopped finely
Green Chillies - 3
Salt to taste
Coconut Oil - 3 tblsp
Cinnamon / Pattai - 1 piece
Cloves / Krambu - 4
Cardamom / Yelakai - 4
Bay Leaf - 1
Water - 1.5 cup
Ghee - 2 tblsp

FOR CHICKEN STEW:

Coconut Oil - 2 tblsp
Fennel Seeds / Sombu - 1 tsp
Cinnamon / Pattai - 1 piece
Cardamom / Yelakai - 4
Onion - 1 large chopped finely
Green Chillies - 3
Ginger Garlic Paste - 1 tblsp
Tomatoes - 2 chopped finely
Curry leaves a sprig
Chilli Powder - 1 tblsp
Coriander powder - 1 tblsp
Turmeric Powder - 1 tsp
Cumin Powder - 1 tsp
Garam masala powder - 2 tsp
Salt to taste
Coconut Milk - 2 cups
Potato - 1 large peeled and cubed
Chicken - 500 grams with bones cut into pieces
Water as needed

Instructions

Soak seera samba rice for 30 mins.
Take coconut oil in a pressure cooker. Add whole spices and let them sizzle.
Add in onions, curry leaves and fry till golden.
Add in green chillies, ginger garlic paste and saute for a min.
Add in rice, coconut milk, water and salt. Mix well. Bring it to a boil and cover and pressure cook for 2 whistle. Let the pressure escape by itself.
Open the cooker and fluff up the rice. Add ghee and mix.Serve.
Now make chicken curry.
Heat oil in a kadai. Add whole spices.
Add in onion, chillies and saute till golden.
Add in ginger garlic paste.
Add tomatoes and cook till mushy.
Add in spice powders and salt and mix well.
Add chicken and potatoes and mix well.
Add in water and mix well. Cover and simmer for 20 mins till chicken is cooked.
Now add in coconut milk and mix well. Take it off the heat.
Serve.