2 dessert spoon
After washing the rice in cold water, soak in the water until the time you use it.
Peel the garlic and ginger, chop them finely in little pieces. Chop the onions thinly in half moon shape. Peel and grate the tomato. Mince the parsley.
For rice; boil 1.5 water glasses of water (300 ml). Strain the rice which are waiting in the water. Melt butter in the pot over medium heat. Add the rice and stir for 3 minutes.
Add the water that you boiled. Season with salt and pepper. Stir and close the lid. First, cook in medium heat for 2-3 minutes, then bring it to the low fire and cook until the rice absorbs the water.
After cooking the rice, rest it the lid closed for 5 minutes.
Take a pan on the stove. Add 1 tbsp of olive oil when the pan heated over medium heat. Sauté garlic and ginger for 30 seconds. Then add the onions and sauté it by stirring for 2 minutes. Then add the chickens and cook them for 3 more minutes until they are totally colored. Finally, add the tomatoes and the garam masala. Cook stirring for 4 – 5 minutes.
You can serve Garam Masala Chicken & Basmati Rice by decorating with parsley that you chopped.