Petitchef

Simple & instant ghee rice (jhatpat ghee rice) with chicken accompaniments...

Main Dish
4 servings
20 min
30 min
Very Easy

Ingredients

Number of serving: 4

1) Instant ghee rice :

Long Grain Rice (Basmati) - 2 cups

Onion - 2 medium, finely sliced

Green Chilli - 2, slit lengthwise

Turmeric Powder - 1/2 teaspoon

Bay Leaf - 2 pieces

Cardamom - 2 pieces

Cinnamon - 1", 2 pieces

Cloves - 4 pieces

Cashew nut - 20 pieces

Ghee - 1/2 cup

Oil - 1/4 cup

Salt to Taste

Water - 3 cups


2) Chilli Chicken dry :


Marination:

Chicken - 1 kg, cleaned & cut into medium sized pieces (Legs intact)

Egg - 1

Curd - 3/4 cup

Food Color - 1/4 teaspoon (Optional)

Edible Oil - 2 teaspons

Oil to shallow fry


For Masala Powder Mix: -

Chilli Powder - 4 teaspoons

Cornflour - 2 teaspoons

Cinnamon (Cassia) - 1", 2 pieces

Cloves - 5

Salt - 5 teaspoon

For Dry Masala

Garlic Cloves - 20 pieces

Curry Leaves - 10 pieces

Capsicum - 1 big

Onion - 1 big

Green Chilli - 2 to 3

Ginger Garlic Paste - 1 teaspoon

Coriander Leaves - 5 to 6 twigs

Cashew nuts - 10 pieces

Preparation

  • 1) Wash the rice & drain the water. Keep it aside & let it dry. Heat a cooker with a mix of oil & ghee. When the oil is smoking hot, fry the cashews & keep aside.
  • Then add the bay leaf, cardamom, cinnamon, cloves & saute for a few seconds. Now add the chillies & onions & saute till the onion turns translucent. Add the rice & saute for 4 minutes, with regular stirring.
  • Now add water, add salt & turmeric powder & stir to let the ingredients blend well. Then finally add the fried cashews & cover it with the lid. Pressure cook it for 4 whistles. Once the steam releases, open the lid & empty the rice into a serving bowl. Garnish with any garnishing, of your choice.
  • 2) Make a masala of the above ingredients & keep aside. Now marinate the chicken with the above masala mix, edible oil, color, curd & egg, & keep aside for one hour.
  • Now heat oil in a pan or deep bottomed vessel to shallow fry the marinated chicken. On a low flame, keep tossing the chicken at regular intervals, to avoid it from burning. Once the chicken pieces are done, remove &on absorbent paper & keep aside.
  • In the same oil fry the cashew nuts & keep aside. Now add chopped garlic cloves & saute till it turns golden & add green chilli & saute further. Then add the onions & capsicum & toss them over just toss them over regular intervals to avoid them from getting cooked.
  • They taste better when they are just sauteed. They would be hard & not cooked, which get them to lose their crispiness. Once done, now add in the chicken, cashew & the left over masala. that is the left over marination fluids to the veggies. That would give the dry masala the subtle taste required. Now mix & toss the entire contents in the pan or vessel for sometime. Now garnish with chopped coriander & spring onion. & Serve hot with the Ghee rice.

Photos

SIMPLE & INSTANT GHEE RICE (Jhatpat Ghee Rice) With CHICKEN ACCOMPANIMENTS..., photo 1SIMPLE & INSTANT GHEE RICE (Jhatpat Ghee Rice) With CHICKEN ACCOMPANIMENTS..., photo 2SIMPLE & INSTANT GHEE RICE (Jhatpat Ghee Rice) With CHICKEN ACCOMPANIMENTS..., photo 3SIMPLE & INSTANT GHEE RICE (Jhatpat Ghee Rice) With CHICKEN ACCOMPANIMENTS..., photo 4SIMPLE & INSTANT GHEE RICE (Jhatpat Ghee Rice) With CHICKEN ACCOMPANIMENTS..., photo 5SIMPLE & INSTANT GHEE RICE (Jhatpat Ghee Rice) With CHICKEN ACCOMPANIMENTS..., photo 6SIMPLE & INSTANT GHEE RICE (Jhatpat Ghee Rice) With CHICKEN ACCOMPANIMENTS..., photo 7


Comments:

01/02/2012

Good one

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