RICE:-
Rice 2Cup/250gm
Green onion (finely sliced) 3
Salt as per taste
Water to boil
Oil 3tbsp
Onion (Medium size) 3-4
Carrot 2-3
Cabbage 1
Capsicum 1
Peas (optional) ½ cup
Corn (optional) (cooked or canned) ½ cup
Chicken 250gm
Water (for chicken stock) 4 cup
Cornflour 4-5tbsp
Water ½ cup
Salt as per taste
Oil 2tbsp
White vinegar 1/cup
Red chilli poweder 3 tbsp
Method:-
Rice
- Soak rice in water for 10 min
- Fry finely sliced green onion in oil
- When they become brown, add water, salt and rice
- Cook on high flame for 10-15 minutes
- Just before tender slow the flame and cook it on very low heat for 10 minutes
- Slice all the vegetables in similar shape small square or thin sliced except peas and Corn
- On a medium flame sauté all the vegetables. Starting from carrot which takes longer time to tender, then add Capsicum, then peas, corn, cabbage and in the end onion.
- On a separate flame, make chicken stock by adding water, chicken and salt.
- When chicken is tender, strain out chicken stock in a strainer and keep chicken stock and chicken separately.
- Once chicken cools down, separate the chicken pieces from bones (you can have small or big pieces whatever you like but medium sized are ideal)
- Now add chicken stock and chicken pieces in the fried vegetables and cook on a low flame
- Once all the ingredients are tender, mix cornflour in water and add it to the gravy. Keep it stirring until all the cornflour is mixed properly. You can increase or decrease the quantity of cornflour to make it of thick consistency.
- Boil the vinegar in sauce pan, then add and cook it on a low flame for 2-3 minutes to make it of a bit thick consistency.
- Sauce is ready.
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