91. Kolhapuri Alani Bhat

A mildly spiced, full of flavor rice that is cooked with the chicken stock.

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Ingredients:

• Ghee - 1 TBSP

• Onion - 1 large, finely chopped

• Ginger garlic paste - 1 TBSP

• Fresh Coriander - 2 TBSP, finely chopped

• Chicken stock - 2 Cups (reserved from Karadha Chicken recipe)

• Indrayani rice - 1 cup (or any sticky, white rice as per your choice)

• Hot water - 1 cup

• Green chillies - 2, finely chopped

• Bay leaves - 2

• Cinnamon - 1 inch

• Cloves - 3

• Cumin seeds - 1 tsp

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Instruction:

1. Wash the rice, add enough water & soak for at least 30 minutes

2. Set a deep pan on medium high heat, add ghee & jeera, allow the jeera to crackle, further add cinnamon, bay leaves, and cloves. Cook them for a minute on medium heat

3. Add onions & continue to cook until they turn translucent. Add ginger-garlic paste and green chillies and sauté till the raw smell disappears

4. Strain and add the soaked rice and sauté for 2-3 minutes

5. Add the chicken stock. Check and adjust salt (the chicken stock will have some salt), the water has to be slightly salty which will be absorbed by the rice as it cooks. Cook half covered to avoid spill over

6. Intermittently, check and adjust water by adding hot water as needed

7. The rice will take about 10-12 minutes to cook depending on the pan and heat you are using. Once the rice is cooked well and it comes to a sticky consistency, add the chopped fresh coriander and switch off.

8. Serve with a drizzle of ghee and kardha chicken or any other spicy curry as a side dish. Add a lemon piece and few raw onion slices to the side

PS: You can also use a pressure cooker to cook the rice, cook for 4-5 whistles on medium heat.

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