Rice item, served with main course, non-vegetarian dish

Indian

Chicken - 4 kg, cut into 6 to 8 big pieces

Chicken stock - 8 cups, prepared from balance spices

Pepper salt - 2 teaspoons

Ghee or oil - 2 Tablespoons

Capsicum - 4, sliced

Onions - 12, finely chopped

Garlic - 12 cloves, crushed

Bay leaves - 8

Chilli powder - 2 teaspoons

Powdered saffron - 2 teaspoons

Basmati rice - 8 cups

Green peas - 1 kg

Wash and dry chicken pieces. Rub them with pepper and salt and keep aside for 10 minutes. Heat ghee in a thick pan and fry chicken over gentle heat, turning them once. Fry until the chicken pieces are evenly light brown. Keep aside the chicken pieces. In the same ghee, fry onion, garlic, capsicum and bay leaves. Saute until onion softens. Add rice with salt and fry, stirring continuously, until lightly browned. Add tomato purree, chicken broth and saffron. Place chicken pieces over this mixture and bring it to a gentle boil. Cover lightly and cook. If possible, then bake it in an oven of 350 degree Farenheit for 1 hour. Remove from oven or heat, uncover, sprinkle a little water and add peas. Cover and bake/heat for 20 minutes or until peas are cooked and no moisture is left. Wait a while before serving.

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