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Thursday, 16 February 2012

Arabic Chicken Rice - Customised Version

Recently I’ve got a query from one of my blog readers asking why I’m not giving any recipes for Main dishes like Rices/Rotis/Pathiris e.t.c. It was actually an eye opener for me in fact. A lot of yummy rice recipes passed through my mind in fraction of a second. Amongst those, I prepared the one I love the most, a customized version of Arabian chicken rice/Majboos. I believe the below formula of mine will help you...
Basmati Rice – 2 cups
Chopped Onion – ½ medium sized
Tomato -2 (1 tomato as whole and one tomato chopped)
Cloves – 3-4 no.s
Cinnamon – 2 pieces
Cardamom – 3-4 no.s
Pepper – 10-12 no.s
Green chilli – 2 no.s
Oil – for frying
Chicken with skin – ½ Kg (Preferably 4 Chicken legs without cutting into pieces)
Salt - to taste
Turmeric powder – ½ tea spoon
Saffron essence – 1 teaspoon or Saffron -1 pinch
For Frying chicken (optional)
Chilli powder – 2 Tb spoon
Turmeric powder – ¼ teaspoon
Curd – 1 Tb spoon
Ginger & garlic paste – ½ teaspoon
Salt – to taste

How to:
1.       Wash the rice and soak in water for 30 minutes.
2.       In the rice cooking vessel, add oil. On heating, put chopped tomatoes, onion and sliced green chillies. Sauté for few minutes and mix the spices – cinnamon, cloves and cardamom. Crush pepper with a grinding stone using hand and add to the mixture. Add turmeric powder, salt and saffron/saffron essence and sauté for two minutes.
3.       Put the washed and drained skinned chicken leg pieces into the above mixture and mix well. Pour 3 cups of water and leave it to boil. Put the whole tomato too into the mix. Let the chicken boil for about 15-20 minutes in high flame. Make sure that chicken flesh should not start to get separated from bones.
4.       Take off the chicken pieces and whole tomato from the boiling water and keep it aside. Confirm that remaining water is enough to cook 2 cups of rice (as per the quantity of water you use to cook Basmati rice). Add the washed and drained rice to the boiling water and leave it to get cooked. Switch of the flame once the rice gets properly cooked and water is drained.
5.       The Chicken should be grilled until its skin turns brown. If you would like chicken to be spicier, you can spread the paste made by mixing red chilli powder, turmeric powder, curd, ginger garlic paste and salt before grilling chicken. This chicken can be deep fried in oil too.
6.       While serving, you can garnish the rice with Grilled chicken pieces and boiled full tomato on top along with some fried nuts and raisins.
For Tomato gravy:-
Tomato – 3-4 big sized
Garlic – 10-15 cloves
Red chilli powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Salt – to taste

How to:
1.       Cut the tomatoes and put into a mixer jar add 1/2 cup of water and make tomato juice.
2.       Pour the tomato juice into a cooking vessel and add red chilli powder, turmeric powder and salt and leave it to boil for 5 minutes.
Slice the peeled garlic cloves into long pieces an put this into the boiling tomato gravy and boil for another 5 minutes. 


rakhi katare said...

Thanks ! I love chilly chicken very much

rakhi katare said...

Absolutely delicious basmati rice,classic recipe..looks divine.

The lazy excogitator said...

Thanks for the feedbacks Rakhi...

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