The Taste of Kerala with Masterchef Saji at Feast-Sheraton Grand Hotel - Brigade Gateway, Bangalore

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric adds color with less cost.

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is budget-friendly.

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa offers more protein, while long-grain rice is more economical.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in fat, sour cream is often cheaper.

Marinate chicken with yogurt, garlic, ginger, turmeric, and salt for at least 30 minutes.

Heat oil in a large pot over medium heat until shimmering.

Add sliced onions and cook until golden brown, about 8-10 minutes.

Stir in cinnamon, cardamom, cloves, and bay leaves; cook until fragrant, about 1-2 minutes.

Add marinated chicken and cook until browned on all sides, about 5-7 minutes.

Pour in coconut milk and bring to a simmer; cover and cook for 15 minutes.

Remove chicken and set aside; keep the sauce in the pot.

Add rinsed basmati rice to the pot, stirring to combine with the sauce.

Pour in enough water to cover the rice by 1 inch; add salt to taste.

Place chicken on top of the rice, cover, and cook on low heat for 20-25 minutes until rice is tender.

Remove from heat and let sit, covered, for 10 minutes.

Fluff rice with a fork and serve hot, garnished with fried onions and fresh herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens