Chicken Ghassi
The Konkan coast's answer to a chicken curry — a fragrant, tamarind-coconut gravy with Kardemome Ghassi Masala that tastes best with neer dosa or aapam.
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From Our Kitchen
An authentic Indian chicken biryani with perfectly cooked, saffron-layered rice and a richly spiced chicken gravy — brought to life with Kardemome Biryani Masala.
Servings
Boil rice with 1 tsp Kardemome Biryani Masala and salt until 70% cooked. Drain and set aside.
In a heavy pot heat ghee/oil. Fry 3 sliced onions until golden brown. Add ginger garlic paste and stir fry for 2 minutes. Add chicken pieces and stir fry for 2 minutes.
Add yoghurt, 2 tsp Kardemome Biryani Masala, salt, turmeric, red chilli powder and kasuri methi. Cook for 10 minutes until the gravy comes together.
Layer the par-cooked rice over the chicken gravy. Drizzle with saffron water and ghee, scatter fried onions and mint-coriander.
Seal the pot with a tight lid and cook on a slow flame (dum) for 10-15 minutes. Serve hot.