Rice cooked in Chicken stock
A delicious rice preparation, made of chicken stock. Best with any spicy non veg gravy dishes (like chicken curry, lamb curry, prawns curry or korma (veg or non veg). If you cook rice entirely with chicken stock (don't use water at all), it’ll be more colourful and fragrant.
Ingredients for the chicken stock:
300 g chicken pieces, cut into small size
1 bay leaf
1 cinnamon stick
12 – 14 shallots (chuvannulli / small onion), chopped
1 teaspoon chopped ginger
10 cloves garlic, chopped
½ teaspoon vinegar
1 teaspoon salt (or to taste)
1 tablespoon chopped mint and coriander leaves
2 1/2 cups / 500 ml water
In a wide bowl, boil chicken pieces with bay leaf, cloves, cardamom, cinnamon, shallots (ulli), garlic, ginger, vinegar, salt to taste, mint – coriander leaves and water (1 – inch above the level of chicken pieces). Cover with a lid and boil on a medium to low heat for 15 – 20 minutes until the water (stock) has reduced to about 3/4th of the quantity. Remove cooked chicken pieces from the pan and reserve the gravy (stock). Stock may be 1 ¾ to 2 cups. Keep aside to cool for 15 minutes and strain the chicken stock with the help of a fine sieve. Now the chicken stock is very clear and without any impurities (small bone , ginger pieces …).
For the rice preparation:
Normally 1 cup silky raw rice requires 3 cups water. Instead of water, we can use chicken stock (or add minimum 1 cup chicken stock and 2 cups water). Measure the chicken stock and add remaining water (For basmati rice – 1 cup basmati rice and 2 cups chicken stock or maximum 2 ¼ cup chicken stock).
1 cup silky raw rice
2 cups stock
1 cup water
1 tablespoon ghee
1 onion, finely sliced
1 teaspoon chopped coriander leaves
Wash and clean rice. Soak in 2 cups of water for half an hour. Drain out water completely.
Heat ghee in a wide non stick pan. Add sliced onion and fry until golden color. Add drained rice and fry for 3 – 4 minutes until the water dries up. Add chicken stock, water and adjust salt to taste if required. Cover with a tight lid and cook on a medium to low heat for 20 – 25 minutes or until the water / stock dries up. Stir occasionally. Sprinkle chopped coriander leaves and serve with any gravy dishes (veg or non veg) or with raita / pickle / Pringles / Potato chips …