This recipe feeds 4-6:
2 cups rice (about 350 gm)
1 cup natural, low fat yogurt
6 skinless chicken thighs and drumsticks
2 medium onions, sliced fine
4 green chillies, chopped roughly
1 tsp turmeric powder
1 star anise
2 tsp whole cumin
2 inches cinnamon
2 large bay leaves
1 inch ginger and 4 garlic cloves, pureed
3 tbsp sunflower oil
Salt to taste
In a large pot, bring the oil to heat over a high flame. When it is hot, add the whole spices.
As they sizzle up in seconds add the onions and fry for five minutes until golden brown.
Then add the ginger and garlic and fry for another five minutes until the whole mixture goes a darker shade of brown. Add the turmeric, the chillies and the chicken.
Stir vigorously for five minutes until the chicken is brown all over. Now, add the yogurt and leave the chicken to cook on a high flame, stirring regularly to prevent it from sticking to the bottom. If it does, add a little water.
[LEFT]After 10 minutes, stir in the rice and fry for a minute or so. Then add 4 cups of hot water, salt to taste, cover the pot and leave to cook.
[FONT=Book Antiqua][SIZE=3][B]Once you have done this, don