Casserole with Chicken and Rice

Ingredients

• Chicken 1 kg
• Salt 1 tbsp
• Ginger Garlic Paste 1 tbsp
• Tomatoes 2 large size
• Green Chillies 7-8
• Fried Onions 1½ Cup
• 2 Lemon Slices
• Mint & Coriander Leaves 1 Cup
• Plum 4-5
• Tamarind 7-8
• Yogurt 1 Cup
• Chilli Flakes 1 tbsp
• Coriander Powder 1 tbsp
• Cumin seeds 1 tbsp
• Pepper 1 tsp
• Oil 1 Cup
• Whole Spices 1 tbsp
• 1 Chicken Cube
• Chicken Stock 4 Cups
• Mint and Coriander Leaves
• Yellow Food Colour 1 tsp

Ingredient Image

Step 1

In a big bowl, combine the chicken with salt, ginger-garlic paste, chopped tomatoes, green chilies, fried onions, lemon slices, mint, coriander, plum, tamarind, yogurt, chili flakes, coriander powder, cumin seeds, and pepper. Mix everything well so the flavors really blend.

Step 2

Heat some oil in a large pot. Toss in the whole spices and let them sizzle for about a minute until fragrant. Add the marinated chicken along with a chicken stock cube, and cook for 10-12 minutes, stirring occasionally.

Step 3

Pour in the chicken stock, cover the pot, and let it simmer for 5-7 minutes.

Step 4

Drain the soaked rice and add it to the pot. Cook everything together for about 5-6 minutes, then cover and let it steam for 2 minutes.

Step 5

Sprinkle in some fresh mint and coriander leaves, along with a pinch of yellow food coloring if you like. Cover again and cook on low heat for 15 minutes until the rice is tender and the flavors have melded.

Step 6

Once done, fluff the rice gently and serve your delicious chicken and rice casserole hot!