Chicken Rice – my way. There are 3-4 similar chicken rice recipes, I practiced back then….while in Hostel! Never mind if you’re missing most of the spices…just flip it, cook it, salt it…that was the motto then! Hmmmmm….most of the time, it tasted better! Beleive me! One pot meal(crock pot) is easy to fix!

Ingredients:

Basmathi/long grain rice 2 cups
Cornish hen – 1 cut into pieces
Onion finely chopped
Garlic 1-2 whole head – peeled & chopped
Dry Red chilies 1 fistful – toasted n grated
Tomatoes 2 – pureed
Lemon juice 1-2 fruits
Turmeric 1/4 spoon
Salt
Mustard seeds 1/4 spoon
Cumin seeds 1/2 spoon
Curry leaves few
Cilantro to garnish
Sesame oil 1/4 cup.

Method:

Marinate chicken with salt, turmeric, grated chili flakes and lemon juice for about 2-4 hours.

Cook rice with salt and few spoons of oil. Spread them in a wide tray and cool down to room temperature.

In a iron wok(preferably) heat oil.

Crackle mustard, cumin and curry leaves.

Add garlic and fry till it turn golden and very aromatic.

Now add onions and fry real good. Let it turn to golden color as well.

Followed by tomatoes. Let it loose its moisture and become glossy in the wok.

Stir-in chicken. Maintain stove over medium heat. Let the chicken turn opaque.

Do not add any water. Cover and cook over medium heat until the chicken is done with its own water.

When chicken is tender enough…fry over high heat for 2 minutes.

Now add rice to it…without forming any lumps. Mix well and place them over stove – turned to sim. Let it sit for about 10-12 minutes.

Garnish with cilantro leaves.