Rice cooked in Chicken Stock

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

2 cloves

2 cardamom

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

Method

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 3/4^th 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

Other ingredients

1 tablespoon ghee

1 onion, finely sliced

1 teaspoon chopped coriander leaves

Method

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 …