This is a recipe innovated from my kitchen, and the title says it all!

Yes it’s a paneer korma, cooked with rice..and fried chicken added when the rice is 3/4 done .This fusion of flavours was

really good and my family liked it.

The key ingredient is ghee … to make it clear the chicken has to be fried in ghee, and the rice has to be cooked with ghee.

You could try using butter too.

Now let’s move to the recipe..

INGREDIENTS

For the chicken

500 gm chicken

1 tbsp red chilli powder

1 tsp ginger-garlic paste

salt to taste

juice of 1 lime

enough ghee for frying

Method

Marinade the chicken for 20 minutes, and fry in a shallow pan till golden brown .

Do not discard the remaining ghee (2-3 tbsp) to pour over the rice finally.

For the rice

250 gm basmati rice

100 gm paneer

2 onions chopped

1 heaped tbsp ginger garlic paste

2 slit green chillies

3 tomatoes (medium sized)

1/4 cup curd

1/2 tsp turmeric

1 tsp chilli powder

1 tsp garam masala powder

1 tsp cardamon powder

whole spices (1 inch cinnamon,3-4 cloves,1 tsp fennel seeds )

few mint leaves

1 tsp sugar

3-4 tbsp ghee

Grind to a paste

2-3 green chillies

1/2 cup grated coconut

7-10 cashew nuts or almonds

METHOD

Heat ghee add the whole spices, onion and saute till onion is light brown.

Add the split green chillies, tomato,turmeric salt, ginger- garlic paste, chilli powder, garam masala and stir till tomatoes are soft.

Next add cut paneer and the rest of the ingredients .

Add the ground paste and the soaked rice.

Add water 1.5 inches above rice level and cook on a slow fire, till 3/4th done.

Add the fried chicken pieces on the top of the cooked rice .Pour the remaining ghee (from the fried chicken)

Add coriander leaves, cover and cook on a slow flame till done.

Serve with raita infused with mint and other accompaniments of your choice.