Andhra-style chicken Pulao

1.5 lbs chicken/pieces
1 lb cooked basmati rice (optional)
1.5 sliced onions
1/4 tsp salt
1/4 cup olive oil
1/4 cup ghee (or butter)
1.5 inch piece of cinnamon stick
1 cardomom pod (a few seeds)
3 cloves (whole)
1 tsp anise seed
2 curry leaves (bay leaves)
1 inch piece of chinger, grated
3 garlic cloves, crushed
3 green chiles, slit lengthwise
1/2 cup buttermilk
1 can diced tomatoes(or 2 ripe tomatoes, diced)
1/4 cup lite coconut milk
2 cups chicken broth

heat oil and ghee over medium heat in either large pot or a wok. Add the cinnamon, cardamom, and cloves and heat until they begin to crackle. Reduce heat to low, and add the anise and curry leaves. Add the sliced onion and cook until golden brown, stirring often. Add the chicken pieces, and increase the heat to medium- brown chicken on all sides. Add the chiles, the buttermilk and the salt. Cook for 12 minutes or untiol the chicken is almost cooked through and the liquid is reduced about half. Add the tomatoes and the coconut milk. Cook until the tomatoes are tender , then add the chicken stock and bring to a boil. Reduce heat, and Cook another 12 to 15 min. Serve with rice, if desired. The nutritional info for this recipe does not include the rice.

Number of Servings: 6

Recipe submitted by SparkPeople user WHATAGRL42.