Chicken & Peas Rice recipe
Boiled Chicken pieces- 1 1/2 lbs
Fresh green peas- 1 1/2 cups
Rice- 3 cups
Onions- 4 (sliced)
Hard boiled egg- 1
Chicken stock- 4 cups
Red chili powder- 1 tsp
Turmeric powder- 1/2 tsp
For sauce:
Tomatoes- 4 (chopped)
Onion- 1 (finely chopped)
Ginger- 1/2 inch piece (grated)
Garlic- 5 cloves (crushed)
Green chilies- 3 (finely chopped)
Dalda or ghee
Salt to taste
Cilantro (coriander) leaves
Heat the dalda or ghee in a pan and fry the ginger, garlic,
green chilies & onions until the onions are light brown.
Add the tomatoes and
salt.
Stir fry for few more minutes.
Keep it aside.
Fry the chicken pieces in dalda
or ghee until all the sides are browned and set aside.
Then fry the onions in 4 tablespoons of ghee until golden
brown.
Add rice, peas, chili powder, turmeric powder and salt.
Stir fry for
about 10 minutes.
Then add the chicken stock and cook over medium heat until the
rice becomes tender and all the liquid has been absorbed.
Cover the pan and bake
in the oven at 325°F for 5-7 minutes.
Spread the rice in a large serving bowl and spread the
fried chicken pieces on top of it.
Pour the sauce over the chicken pieces.
Garnish
with sliced egg and coriander leaves.
Serve hot.
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