Hianese Chicken Rice

This dish is one of its kind.A unique dish which is loved by one and all.Its unique flavour and taste is predominantly enhanced by pandan leaves .This a simple dish whic is easy on the tummy too.

Must TRY !!!

Never stops with one helping !!

Ingredients :-

For the soup :-

Chicken                                    1 kg

Carrot                                       1( big & cut to big pieces)

Celery sticks                             1 or 2 (cut to 1’’pieces)

Onion                                        1 big cubed

Ginger                                         ½ ‘’(crushed)

Garlic                                          3or 4 (crushed )

Seasame oil                               1 tsp

Salt                                            to taste

Maggi stock cube                    1 or 2

Water                                        1 lit      

For the rice :-

Basmathi Rice                          11/2 cup 

Onion                                       1 ( chopped )

Ginger garlic                             crushed (optional)

Pandan leaves                        1 (tied to a knot )

Salt                                            to taste

Seasame oil                               1 tsp

Grind to paste :-

Red chilly (small or big )      20 nos

Garlic                                       6 or 7 pearls

Ginger                                     1’’

Salt                                           to taste

Lime                                         to taste

Sugar                                       a pinch

Method :-

For the stock :-

In a cooker or pan add 11/2 lit water.

Add the chopped onion,carrot ,celery,ginger and garlic.

If maggi cube is preferred to be added now it’s the right time to add.

When the water boils add the chicken ,give one boil ,switch off the fire and close it .Set aside for an hour.

After an hour switch the on the flame and let it boil .Now again switch it off, close and set aside for 30 min.

After 30 min take out the chicken pieces and rub it with sesame oil and salt .Close and set aside.

Do not pressure cook the chicken.

For the rice :-

Wash the rice .

Heat the oil.

 Fry the onion and ginger garlic paste.

Add the stock 3 cups .

Knot the pandan leaf and add to the stock.

Add the rice, check salt and pressure cook for 10 -15 min on low flame.

To serve :

Add the stock to desired quantity .

Chicken can be shred ,rice to desired  amount.

Chilli paste can be added to desired amount.

Serve hot.