My son prefers Pulao to Biryani. When I made Egg Biryani, he didnt have much. So I made this Fried Rice with Chicken Stock; got the idea from Nigella. This is spicy but less hot, pleasing both our son and us.
Chicken 400 g
Rice 1 ½ cups
Chicken Stock 2 ¾ cups
Green Chillies 2-3
Whole Garam Masala:
Aniseeds and Cumin ¼ tsp each
Bay Leaves 2
Black and Green Cardamom 2 each
For Marinating Chicken:
Chilli Powder 1 ½ tsp
Coriander Powder 1 tsp
Paprika Powder ½ tsp (optional)
Turmeric Powder ¼ tsp
Vinegar as required
Coriander Leaves Few
Slit Chillies. Cut Chicken into small pieces.
Heat Butter and Oil in a Pan. Add the Whole Garam Masala. When they turn slightly brown, add Green Chillies. Saute for a while. Now add the Rice. Fry for few more minutes. Now add Chicken Stock and Salt. Cook till done.
Combine all the Powders (given under marinating chicken) and Salt in a bowl. Add required Vinegar to form a thick batter. Now add the Chicken and keep it aside for 15 minutes.
Heat Oil in a Pan. Deep fry the Chicken Pieces. Keep it aside for sometime in absorbent Paper.
When the rice is done, add the deep fried Chicken Pieces and mix well. Garnish with Coriander Leaves.
Serve with any Raita or Kurma.