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1
put the rice in a bowl and fill with water.
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2
have it sit in water for about 10 minutes
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3
then put 2 tbs.
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4
butter in a good size pot, and put the rice in it.
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5
saute the rice in med-high heat with butter for 5 minutes or till you get some cripsy brown rice in the pot.
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6
then add the 1 cup of broth and another 2 cups of water to the pot.
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7
bring it to a boil and then close the lid.
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8
adjust the heat to simmer.
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9
done with the rice for now!
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10
cut the chicken in cubes in about equal sizes.
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11
add 3 tbs.
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12
butter and chicken into a deep saute pan, and start cooking at little higher than med heat.
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13
Cook the chicken for 15 minutes with a closed lid stirring occasionally.
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14
In the mean time, dice the pepper, onion and garlic
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15
At this point, you can check on the rice.
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16
If all the water is evaporated, take it off the heat.
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17
At this point, you can check on the rice.
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18
If all the water is evaporated, take it off the heat.
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19
Then, add the onion and the garlic, and cook for 5 minutes.
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20
Make sure you keep the lid closed at all times so you save on cooking time.
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21
finally, add the tomatoes, and cook for another five minutes.
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22
take the chicken pan off the heat as well.
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23
season with salt to taste.
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24
pound 3 cloves of garlic, mustard seeds, fenugreek and cumin seeds in a mortar with a pinch of salt.
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25
then add the yogurt, and mix well.
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26
season with salt to taste.
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27
in a small pan melt butter with tomato paste and some chili flakes.
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28
saute it for few minutes or till its warmed up.
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29
put equal amounts of rice and chicken on plates, and drizzle yogurt sauce and the tomato sauce in the middle.
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30
enjoy it.
