Chicken Rice


Ingredients:



Chicken (boneless) 750 gms.

Rice 2 cups

Potatoes 2 medium

Corn Flour tbsps.

Oil to fry

Saffron few strands

Butter 4 tbsps.

Onions (chopped) 3 medium

Pistachios 10-15

Salt to taste

Parsley (chopped) few sprigs

Red Wine 1/2 cup

Refined Flour 2 tbsps.

Chicken Stock 1 1/2 cups

Tomato Puree 1 cup

Pepper Powder to taste

Mushrooms (diced) 10

Capsicums (diced) 2

Tomatoes (diced) 2

Cream 1/2 cup

Method:



Boil the rice, refresh in cold water and keep aside spread on a plate. Peel the potatoes and cut them into matchstick size. Dab with corn flour.

Heat oil in a kadhai and fry the potatoes until golden and crisp. Drain on an absorbent paper and leave it aside.

Soak the saffron in warm water.

Heat a little of the butter and oil in a pan, add one third of the chopped onions and sauté till it starts to change the colour. Add pistachios, saffron dissolved in water and boiled rice. Add salt and mix well. Add the chopped parsley and mix.

Grease a mould and put the rice in it. Press and keep aside.

Heat one tablespoon of butter and oil in another pan on high heat. Add another one third of the chopped onions and sauté on high heat. Add chicken pieces and continue to cook on high heat. Add red wine and cook till the wine is reduced to half.

In another pan heat the remaining butter and add refined flour. Sauté and add chicken stock. Cook for few minutes. Add to the chicken and mix. Add tomato puree, salt, pepper powder, crushed pepper and cook.

In a pan heat a tablespoon of oil. Add chopped onions, diced mushrooms, diced capsicums, diced tomatoes and sauté.

Add fresh cream and the sautéed vegetables to the chicken. Mix.

To serve un-mould the rice in a serving plate. Put the cooked chicken in the centre. Garnish with potato matchsticks and serve immediately