This is a special preparation I came up with for Easter. I have always wanted to make a chicken and rice preparation without messing with grinding ginger and garlic, coconut, kus kus, and chopping mint, coriander, tomatoes, and chillies. These are not only time consuming but also very spicy. I wondered how it would be if I made a chicken rice without the strong flavour of ginger and garlic. Here is a recipe for the faint hearted (stomached) but with all the rich aroma of chicken and rice. The stock that is used to cook the rice is made when the chicken is cooked, saving further time and effort of obtaining stock. To make it festive, one can garnish it with fried cashew nuts and raisins but my family relish it as it is.
This is a moderate energy and moderate protein preparation because a very small amount of ghee is used to fry the onion and there is no ground coconut, kus kus, or cashew nuts to boost the energy value. It is a well suited for those on a reducing or low fat diet.
- ½ kg Boneless Chicken Breast or ¾ kg Curry Cut Chicken
- 2 C Basmati Rice
- 8 Cloves Garlic, peeled and slit
- 2 Cardamoms
- 4 Cloves
- ½ tsp Pepper Corns
- 2 whole Dry Chillies with stalks intact
- 1 Bay Leaf
- 2 pieces Cinnamon
- 5 C water
- 1 large Onion, sliced
- 1 tsp Kashmiri Chilli Powder
- ¼ tsp Turmeric Powder
- 2 tsp Salt, or to taste
- 2 T Ghee (clarified butter)
- Wash the basmati rice and drain in a colander.
- Cut the chicken breast into thumb sized pieces.
- Boil the chicken pieces (or the curry cut chicken) along with the cloves, cardamom, cinnamon, pepper corns, dry chillies, garlic, bay leaf, and salt in 5 C water.
- When the chicken is cooked, remove the chicken pieces and set aside.
- Remove the spices and garlic from the stock and discard.
- Measure 4 C of the stock and keep it simmering.
- Heat the ghee in a large, heavy based pan. Add the sliced onion and fry till golden brown.
- Add the chicken pieces and fry till the outer surface looks golden.
- Add the chilli powder and turmeric powder, and mix.
- Add the rice and stir till all the grains are coated with the masala.
- Add the simmering stock. Mix and bring to boil.
- Lower heat. Cover with a tight fitting lid and cook till all the water is absorbed.
- Serve with Thayir Pachadi and Sweet and Sour Brinjal Masala.
- If you do not have 4 C of stock, you can make it up with hot water.
- You can chop a tomato and add to the thayir pachadi to give colour and flavour.
- Take care to keep the dry chillies intact with their stalks. If the stalk is removed, the seeds will escape into the stock, making the preparation very hot.