Chicken Kadhi With Spring Onion Rice

Ingredients -

For Kadhi -

• Chicken - 1/4 kg (boneless cubes)
• Curd - 2 cups
• Curry leaves - 2 tsp
• Ginger garlic paste - 1½  tsp
• Dessicated coconut - 3 tsp
• Salt - to taste
• Turmeric powder - pinch
• Coriander leaves - 3 tsp
• Oil - 3 tsp
• Water - 1 glass
• Poppy seeds (khuskhus) - ½ tsp
• Peanuts - 2 tsp
• Cashewnuts - 3 tsp
• Almond - 1 tsp
• Daliya (fried grams) - 1 tsp
• Sesame seeds (til) - ½ tsp

For Spring Onion Rice-

• Basmati Rice - 2 cups (soaked)
• Water - 3 cups
• Salt - as needed
• Spring onion greens - 1 cup (chopped)

Procedure -

For Kadhi-

• Grind together sesame seeds, poppy seeds, daliya, peanuts, cashewnuts and almond. Keep aside.
• Heat oil, add curry leaves, ginger garlic paste, curd, dessicated coconut, salt, turmeric powder and the grinded masala. 
• Cook for 5 minutes and add chicken and water. 
• Cook covered until chicken tenders. 
• Add coriander leaves and simmer for 2 minutes.
• Serve hot with spring onion rice.

For Spring Onion Rice-

• Cook rice as we normally do. When it is 90% done, add spring onion greens and mix properly.
• Allow to cook covered until it is fully done. 
• Serve hot with Kadhi.