Taari-Maas (Ghee Rice and Chicken Gravy)
Rice cooked in flavoured water served with a rich and thick chicken gravy made of almonds and coconut.
Ingredients
- 500 grams Jeera rice (Any other alternative of rice can be used. Jeera rice gives you a very aromatic and tasty ghee rice)
- 1 small Onions (1 small onion)
- 1 unit Green cardamom pods
- 1 unit Cloves
- 1 unit Bay leaves
- 3.5 units Black peppercorns (3 to 4 units)
- 1 unit Cinnamon stick (1 inch piece to be used)
- 500 grams Chicken
- 250 grams Onions
- 150 grams Tomatoes
- 12.5 units Almonds (10-15 units)
- 100 grams Coconut (grated) (You can use dessicated coconut as well.)
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 5 tablespoons Oil (2 tablespoons for rice, 3 tablespoons for gravy)
- 1 tablespoon Ghee
- 2 units Green chillies (Adjust to taste)
- 1 teaspoon Ginger garlic paste
- 1 to taste Salt
- 1000 milliliters Water (Double the quantity of rice)
- 2 tablespoons Coriander leaves (Freshly chopped for garnish)
More recipes using Chicken
Indian - Kerala
Special Rice/Malabar Mandhi
This is a very authentic Biriyani rice which is mouthwatering!!
Indian - Malabar cuisine
Thalassery Biriyani/Dum Biriyani
The authentic, spicy, and best recipe of Malabar cuisine, featuring fragrant Jeerakashala rice and a rich biriyani masala.
Indian - Kerala
Chicken Curry
A popular dish served with rotis, chapatis, dosas, or phulkas, perfect for non-vegetarians.
Indian - Malabar cuisine
Stuffed Rice Snack/Chicken Kalmaas
This is a traditional Malabar snack that truly delights with its rich flavors and textures. It features a rice-based exterior filled with a spiced chicken mixture, offering a perfect blend of taste and aroma.
Instructions
- 1In a large vessel, heat 2 tablespoons of oil and 1 tablespoon of ghee. Add the cardamom, cinnamon, clove, star anise, and bay leaf. Fry for about a minute until aromatic.
- 2Add the chopped onion to the vessel and sauté until it turns a light golden color. Pour in double the quantity of water to rice and bring to a boil. Season with salt to taste, then add the rice. Allow it to cook until done.
- 3In another vessel, heat 3 tablespoons of oil. Add the chopped onions and green chillies, cooking over low heat until the onions are golden yellow.
- 4Add the finely chopped tomatoes to the onions and cook for another 5 minutes. Stir in the ginger garlic paste and continue cooking until the mixture is well combined.
- 5Grind the coconut and almonds together to form a smooth paste. Add this paste to the onion-tomato mixture and cook thoroughly.
- 6Incorporate the turmeric, cumin, coriander powder, and garam masala into the gravy. Add the chicken pieces and bring the mixture to a boil. Optionally, add large chunks of potatoes. Cook for about 10 minutes. Garnish with freshly chopped coriander leaves.
- 7Serve the ghee rice alongside the chicken gravy. Optionally, accompany with daali paani (dal).
