Chicken Porridge
Serves: 3
Ingredients
1/2 cup basmati rice / silky raw rice
200 g boneless chicken
1/4 teaspoon turmeric powder ( for chicken )
1/2 teaspoon salt ( for chicken )
1 teaspoon cooking oil
1 onion, chopped
1 - inch garlic, chopped
6 cloves garlic, chopped
1/4 cup coriander leaves, chopped ( including root)
1/4 cup mint leaves
6 cups water
3/4 teaspoon salt ( or to taste )
200 g boneless chicken
1/4 teaspoon turmeric powder ( for chicken )
1/2 teaspoon salt ( for chicken )
1 teaspoon cooking oil
1 onion, chopped
1 - inch garlic, chopped
6 cloves garlic, chopped
1/4 cup coriander leaves, chopped ( including root)
1/4 cup mint leaves
6 cups water
3/4 teaspoon salt ( or to taste )
1/2 teaspoon pepper powder
Whole Spices
1 bay leaf
2 cloves
2 cardamoms
2 cinnamon stick
Method
Soak rice in water for 30 minutes. Drain out water.
Marinate chicken pieces with 1/4 teaspoon turmeric powder and 1/2 teaspoon salt for 30 minutes.
Heat oil in pressure cooker. Add bay leaf, cloves, cardamom and cinnamon stick. Stir for 2- 3 minutes on a medium heat.
Marinate chicken pieces with 1/4 teaspoon turmeric powder and 1/2 teaspoon salt for 30 minutes.
Heat oil in pressure cooker. Add bay leaf, cloves, cardamom and cinnamon stick. Stir for 2- 3 minutes on a medium heat.
Add chopped onions. Fry till pink in color. Add chopped garlic and ginger and fry for 2- 3 minutes.
Add soaked rice, chopped ginger, garlic, coriander, mint, 6 cups water, boneless chicken pieces salt and pepper.
Close cooker. Bring to full pressure on high heat till 2 whistles and reduce heat to low and cook for 8 minutes. Allow to cool naturally. Open cooker. Serve hot. Remove whole spices while serving.
Add soaked rice, chopped ginger, garlic, coriander, mint, 6 cups water, boneless chicken pieces salt and pepper.
Close cooker. Bring to full pressure on high heat till 2 whistles and reduce heat to low and cook for 8 minutes. Allow to cool naturally. Open cooker. Serve hot. Remove whole spices while serving.
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