Preparation time : 20 minutes
Cooking time : 45 minutes
Serves : 3
- Basmati rice – 2cups
- Chicken breast – 250 gms
- cut veggies (carrot, capsicum, beans) – 1 small cup each
- onion – 1 small
- garlic – 3-4 cloves
- spring onions – a few
- soy sauce – 3 tablespoon
- ketchup , chilli sauce – 2 tablespoon each
- salt and pepper to taste
Step 1 : Cut chicken breast into bite size pieces. Cook it with pepper, turmeric and salt. Keep it aside. (Also preserve the chicken stock)
Step 2:In a pan, Add butter .Fry spring onions, garlic and onions.
Step 3 : Add veggies one by one .Stir fry on medium heat for 7-8 minutes . This will make the veggies crispy. Add soy sauce, ketchup and chilli sauce. Add salt and pepper.
Step 4: Now add the preserved chicken stock (3-4 tablespoon). Mix well. Add cooked chicken pieces. Combine well. Remove from flame.
Step 5: To cook the rice – Heat ghee. Fry rice for 2-3 minutes. Add enough water. Let it boil. Add salt. add oil (this will make rice not stick to one another.) Once the rice is cooked, drain off the excess water.
Step 6: Now combine the rice little by little to the prepared chicken mixture. Also add in sauces and pepper little by little.
Step 7 : Once the combining is done, garnish with spring onion leaves. Put butter on top and keep in low flame for 5-10 minutes.
Note : You may also add corn or scrambled egg to the chicken mixture.
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