How to make Ghee rice and chicken curry?

 Here’s a delicious Kerala-style Ghee Rice with Chicken Curry recipe — aromatic, flavorful, and perfect for lunch or dinner 🍗🍚

🌾 Ghee Rice Recipe

🧂Ingredients:

• Basmati rice – 2 cups

• Water – 3½ cups

• Ghee – 3 tbsp

• Onion (thinly sliced) – 1 large

• Cashew nuts – 10–12

• Raisins – 10–12

• Cinnamon – 1 piece

• Cloves – 3

• Cardamom – 3

• Bay leaf – 1

• Ginger-garlic paste – 1 tsp

• Green chilies – 2 (slit)

• Salt – to taste

---

👩‍🍳 Preparation:

1. Fry garnishes:
   Heat 1 tbsp ghee in a pan. Fry the cashews till golden, remove. Then fry the raisins until they puff, remove. Finally, fry half the sliced onions till golden brown, and set aside for garnish.

2. Cook rice:
   In the same pan, add remaining ghee.
   Add cinnamon, cloves, cardamom, and bay leaf — sauté till aromatic.
   Add the remaining onions, green chilies, and ginger-garlic paste — sauté till golden.

3. Add washed and drained rice — roast gently for 2 minutes.
   Pour water and add salt. Mix well.
   Cook covered on low flame until rice is soft and fluffy.

4. Garnish:
   Once cooked, fluff the rice gently. Garnish with fried onions, cashews, and raisins.

---

🍗 Kerala Chicken Curry Recipe

🧂Ingredients:

• Chicken – ½ kg (medium pieces)

• Onion – 2 large (finely sliced)

• Tomato – 1 large (chopped)

• Ginger-garlic paste – 1½ tbsp

• Green chilies – 2 (slit)

• Curry leaves – 2 sprigs

• Chili powder – 1½ tsp

• Coriander powder – 2 tsp

• Turmeric powder – ¼ tsp

• Garam masala – ½ tsp

• Black pepper powder – ½ tsp

• Coconut milk – ½ cup (optional, for richer gravy)

• Oil – 2 tbsp (preferably coconut oil)

• Salt – to taste

---

👩‍🍳 Preparation:

1. Heat oil in a pan. Add curry leaves and sliced onions. Sauté till golden brown.

2. Add ginger-garlic paste and green chilies. Sauté until raw smell goes away.

3. Add chili powder, coriander powder, turmeric, garam masala, and pepper powder. Fry the masala for a minute on low flame.

4. Add chopped tomato and cook till soft and oily.

5. Add chicken pieces and salt. Mix well to coat with the masala.

6. Pour about 1 cup hot water, cover, and cook for 20–25 minutes (till chicken is soft and gravy thickens).

7. (Optional) Add coconut milk and simmer for 2–3 minutes for a creamy texture.

8. Garnish with fresh curry leaves.

---

🍽️ To Serve:

Serve hot ghee rice with spicy chicken curry, raita, and papad on the side — a perfect Kerala-style meal!

---

Would you like me to give you a Malabar version (slightly sweeter ghee rice and roast-style chicken curry) too?