Step-by-Step Instructions

1. 1.Prepare Ghee Rice - Heat Oil and Ghee

   Heat 300 ml of coconut oil and 100 ml of ghee in a large pot over medium heat.

2. 2.Add Whole Spices

   Add 5g each of cinnamon, cloves, and cardamom to the hot oil and ghee. Let them splutter for a few seconds.

3. 3.Sauté Onions and Green Chilies

   Add 400g of sliced onions and 5 green chilies (cut in half) to the pot. Sauté until the onions are translucent, about 40% cooked, ensuring they don't brown.

4. 4.Add Curry Leaves and Ginger Garlic Paste

   Add curry leaves (as required) and 200g of ginger garlic paste. Sauté for 3-4 minutes until the raw smell of the paste disappears.

5. 5.Incorporate Curd, Tomatoes, and Herbs

   Pour in 200 ml of curd, add 150g of sliced tomatoes, 50g of chopped coriander leaves, and 50g of chopped mint leaves. Mix lightly, being careful not to overcook the tomatoes.

6. 6.Add Salt and Water, Bring to Boil

   Add salt to taste and the appropriate amount of water (use a 1:2 ratio of rice to water for old rice, or 1:1.5 for new rice). Bring the mixture to a rolling boil.

7. 7.Add Rice and Stir

   Once the water is boiling and about 60% of it has been absorbed, add the 2 Kg of washed Seeraga Samba rice to the pot. Stir gently to combine.

8. 8.Dum Cooking for Ghee Rice

   Cover the pot tightly and place it on dum (low heat with a heavy lid) for 20 minutes to allow the rice to cook perfectly.

9. 9.Prepare Chicken Sukka - Heat Oil

   In a separate pan, heat 250 ml of oil over medium heat.

10. 10.Add Whole Spices

    Add 5g each of cinnamon, cloves, and cardamom to the hot oil. Let them splutter.

11. 11.Sauté Ground Shallots

    Add 600g of finely ground shallots to the pan. Sauté for 2-3 minutes until the raw smell of the shallots disappears and it forms a paste-like consistency.

12. 12.Add Ginger Garlic Paste

    Add 200g of ginger garlic paste to the shallot mixture. Sauté until its raw smell disappears and the color slightly changes.

13. 13.Add Chilies, Herbs, Tomatoes, and Salt

    Add 2 green chilies (cut in half), 50g of finely chopped coriander leaves, and 400g of ground tomatoes. Add salt to taste. Mix well and cook until the mixture thickens and the oil separates from the masala.

14. 14.Add Powdered Spices

    Add 10g of turmeric powder, 40g of pepper powder, and 30g of cumin seeds powder. Mix well and cook for 5 minutes until the raw smell of the spices disappears and the gravy achieves a deep, dark brown color.

15. 15.Add Chicken

    Add 2 Kg of chicken pieces to the prepared masala. Mix thoroughly to coat the chicken evenly.

16. 16.Add Curd and Cook Chicken

    Add 100 ml of curd to the chicken and masala. Mix well and cook for 5 minutes, or until the chicken is cooked through and the gravy reaches a semi-thick consistency.

17. 17.Open Ghee Rice Pot

    After 20 minutes of dum cooking, carefully open the Ghee Rice pot.

18. 18.Serve Ghee Rice

    Gently fluff the Ghee Rice with a spatula and serve a generous portion onto a banana leaf or plate.

19. 19.Serve Chicken Sukka

    Spoon the Nellai Pepper Chicken Sukka over the Ghee Rice.

20. 20.Enjoy the Meal

    Mix the Ghee Rice and Chicken Sukka with your hands and enjoy the flavorful combination.