Chicken and Egg Rice Recipe

By | Published | Chicken, Egg | One Comment

Chicken Breasts – 2 boneless
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1 tsp
Coriander Powder – 4 tblsp
Rice – 1 cup
Oil – 1/4 cup
Salt – 1 1/2 tsp
Black Cardamoms – 2
Green Cardamoms – 2
Cloves – 4 to 5
Black Peppercorns – 1 tsp
Eggs – 2
Coriander Leaves – 1/4 cup, minced
Green Chillies – 2, minced

Grind to a fine paste:
Onion – 1 large
Ginger – 1 inch piece
Garlic – 4 to 5 cloves

1. Wash chicken, pat dry and cut into thin slivers.
2.  Combine ground paste with spice powders and rub into chicken.
3. Set aside to marinate for 1 hour.
4. Wash rice and soak in water for 15 minutes.
5. Heat oil in a heavy based pan over high heat.
6. Add chicken and 1 tsp of salt and stir well.
7. Lower heat to moderate, cover pan and simmer for 10 to 15 minutes, till chicken is tender and oil floats to surface.
8. Drain excess oil from pan and return pan to moderate heat.
9. Drain rice and add to pan with 1/2 tsp salt and whole spices.
10. Stir till rice turns translucent.
11. Mix in 2 cups of water.
12. Cook rice for 8 to 10 minutes till water is almost absorbed.
13. Whisk eggs with coriander leaves and chillies and gently stir into rice.
14. Cover pan and cook over low heat till water is absored and rice is tender.
15. Serve hot.

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