Fried Chicken Steamed Rice
- Rice
- Chicken
- Ginger and garlic
- Olive oil
- Natural desi ghee
- Whole green chilies
- Cumin
- Nigella seeds
- Gram Masala
- Black pepper
- Yogurt
- Vinegar
- Salt
- Green chili paste
- Onions
- Cilantro
- Cinnamon sticks
- Cloves
- Lemon juice
- White ground pepper
- Black pepper corns
Take 500 g of clean rice and soak them for about 21 minutes.
Marination (seasoning)
In a bowl take 800 g of chicken (breast piece, and make some partial cuts in the chicken), add 233 g of whisked yogurt, 25 g of green chili paste, Ginger and garlic paste, ground cumin, 150 g of cream, 1 tsp of salt, garam masala, ground white chili and ground black chili, 34 g of vinegar and 21 g of lemon juice. Now mix and coat the entire chicken, cover and let it rest for an hour or two.
Frying the chicken
Now in a pan placed on low heat with 13 to 21 ml of olive oil, transfer the marinated chicken to it, cover and let it cook around 13 to 21 minutes or until tender and fully cooked on both sides (internal temperature reaches 155o F to 160o F).
Rice
Next in a pan placed on heat, put 60 g of clarified butter (desi ghee), add a cinnamon stick, some black pepper corns, 3 g of cumin seeds, mix and add 1 thinly sliced onion and saute until golden. Next add some sliced green chilies, a tsp of garlic and ginger paste, mix and the 500 g of soaked rice from earlier after straining and mix gently. Then add 600 ml of water, tsp of salt and mix, bring it to a boil and cook for 10 to 13 minutes on low heat or flame while covering.
Assembly
After that transfer the prepared chicken pieces to the rice container, and add some fried sliced onions along with some slit green chilies. Cover and steam cook on low heat for around 7 to 8 minutes. Then garnish with mint or coriander and serve.
