Chicken Soup (Similar to Moroccan soup)

This is not true Moroccan soup. I have adopted it to South Indian taste.

Ingredients
Group I

• Chicken - 1/2 cup (chopped into small pieces)
• Basmathi rice - 1/2 cup (80 g)
• Chick peas (boiled) - 1/2 - 1 cup
• Water - 4 - 5 cup (160 ml each cup)
• Ginger-garlic paste - 2 tsp
• Coriander powder - 1 tsp
• Chilly powder - 1/2 tsp (adjust)
• Garam masala powder - 1 tsp
• Onion - 1/2 medium size (chopped)
• Tomato - 1 medium size (chopped)
• Green chillies - 3 (slitted)
• Coriander leaves - handful (chopped)
• Mint leaves - handful (chopped)
• Salt to taste
• Oil as required

To powder
Group II

• Aniseeds - 1 1/2 tsp
• Cloves - 6

Method

• Powder the group II ingredients & keep it aside.
• Soak the rice for 30 minutes.
• Heat oil in a heavy bottom pan & add the ginger-garlic paste. Fry till the oil separates.
• Then add the aniseed powder, onions & fry until it becomes translucent. Add chillies & saute for a minute.
• Add the tomato & continue frying.
• Now add the coriander powder, chilly powder, garam masala powder & salt.
• Mix well & add the chicken pieces. Fry till it becomes white in color.
• Add the rice along with 4-5 cups of water. Also add the boiled chick peas.
• Mix well & check for salt. Reduce the flame to low.
• Stir occasionally. Add more water if necessary.
• Cover & cook till the rice is done. 
• Add mint leaves, coriander leaves & switch off the flame.

Tips for the recipe - Do not over cook the rice. Boil the chick peas until soft.(This should be presoaked). I like more chick peas in my soup, so I have added 1 cup. You can adjust it to your taste.