Step-by-Step Instructions

1. 1.Prepare the Curry Base

   Heat 1/2 cup of oil in a pan. Add 2 medium-sized roughly chopped onions and 2 medium-sized halved tomatoes. Cook until the onions become transparent and the tomatoes soften. Once soft, remove the skins from the tomatoes. Transfer the cooked onions and tomatoes to a plate to cool.

2. 2.Make the Curry Paste

   To the cooled onions and tomatoes, add 2 tablespoons of ginger garlic paste and 1 cup of yogurt. Blend this mixture into a smooth paste.

3. 3.Cook the Curry

   Add the prepared smooth paste to the remaining oil in the pan. Add 2 green cardamoms, 4 cloves, 8 black peppercorns, and 1 cinnamon stick. Then, add 1 teaspoon of red chili powder, 1 teaspoon of Kashmiri red chili, 1/2 teaspoon of turmeric powder, 2 teaspoons of coriander powder, 1 teaspoon of curry masala, and salt to taste. Mix well and cook the spices with the paste until the oil separates.

4. 4.Add Chicken and Vegetables

   Add 1 kg of chicken pieces to the cooked paste. Mix well to coat the chicken. Cover the pan and cook on low flame for 5-6 minutes. After 5 minutes, stir the chicken. Add 1 cup of green peas and 3-4 medium-sized quartered potatoes. Pour in 1 glass (approx. 250ml) of water. Cover the pan again and cook on medium flame for 15-20 minutes, or until the chicken and potatoes are tender.

5. 5.Finish the Curry

   Once cooked, add 3-4 slit green chilies, 1/4 cup of chopped fresh coriander leaves, and 1/2 teaspoon of garam masala powder. Stir gently and the Chicken Aloo Matar curry is ready.

6. 6.Prepare Rice for Cooking

   Take 1/2 kg of Basmati rice. Wash it well with water and then soak it for half an hour. After soaking, drain the water completely and place the rice in a sieve.

7. 7.Cook the Rice

   In a separate pot, heat 1/2 cup of oil. Add 1/2 thinly sliced small onion and fry until it turns light brown. Add whole garam masala (1 bay leaf, 1 small cinnamon stick, 2-3 cloves, 1 black cardamom) and 1 teaspoon of cumin seeds. When the onion turns brown, add 2 tablespoons of chopped fresh coriander leaves. Pour in approximately 4-5 cups of water (enough to cover the rice by about an inch) and add 1 teaspoon of salt. Bring the water to a boil, then add the soaked and drained Basmati rice. Mix well.

8. 8.Steam the Rice

   Once the water in the rice pot dries up, place a tawa (griddle) under the pot to prevent burning. Cover the pot tightly and simmer on low flame for 15 minutes to allow the rice to steam perfectly. After 15 minutes, remove the lid and fluff the rice gently with a fork.