Tuesday, 29 March 2016

Chicken Fried Rice (using Gobindo Bhog Rice)

         There are lots of ways you can prepare a rice recipe and everyone experiment with rice to make amazing dishes. The main concept of fried rice recipe came from Chinese cuisine and throughout the world it has variety of versions using different types of rice. We Bengalis generally make “Misti pulao” using Gobindo-bhog rice which is a sweet version of fried rice . Gobindo-Bhog rice is special rice used to prepare different sweet dishes also like Payesh, Pithe etc. It has a very good aroma and this is why it is widely used in sweet recipes too.     
       In Awadhi cuisine they prefer to make rice in Dum along with meat.(a procedure to maintain heat and pressure by covering the container using a lid and locking it using tight floor dough)
      This time I experiment a bit and just made this comparatively quick dish especially for my kid. Previously I have doubt, if the aroma of Gobindo-bhog rice and Biryani Masala may conflict but I found the moderate use of biryani masala leads to a fine combined aroma. Another reason I used biryani masala as both my lil and hubby like it. I must mention a fact that I boiled the chicken pieces for less time to maintain softness and used chicken stock to boil rice for incorporating the extra flavour into the rice. So what are you waiting for, if you like the recipe then please - please try once this amazing quick and easy version of Chicken fried rice in my way.






Ingredients:

·       Gobindo bhog rice -3 cups
·       Chicken with bone -300-350 grams.
·       Milk -1/2 cup.+2 tsp.
·       Potatoes -3 no. (Cut into half)
·       Ginger-garlic paste -2 tsp.
·       Fried onion -2 nos.(medium)
·       Salt -1/2 tsp.
·       Black pepper crash -1/2 tsp.
·       Vinegar -1/2 tsp.
·       Biryani masala – 2 tsp.(total)
·       Kesar stands -5-6 nos.
·       Sugar -1 ½ tsp.
·       Rose water -1/2 tsp.
·       Keora water – 1 tsp
·       White oil - 3 tsp +1 tsp of ghee


Method:
·       Wash rice, soak water for ½ an hour and then drain water.

·       Marinate chicken pieces with salt and vinegar and keep it for 15 to 20 minutes.
·       Marinate potatoes with 1 tsp of vinegar and ¼ tsp. of biryani masala for 5 minutes. Then boil in pressure cooker with single whistle (do not open until the lid remains tight).Then drain the excess water and keep it aside.

·       After it opens up add chicken pieces, black pepper, milk, ½ tsp. of salt, 1/4 tsp. of biryani masala(follow the link from my previous post to get the method of homemade Dry Biryani Masala) and ½ tsp. of ginger –garlic paste. Add also ½ cup of water and boil chicken pieces with 2-3 whistle and wait for until the coming out the vapour.

·       Separate boiled chicken pieces and chicken stock. (I used stock to boil rice. It brings a good taste)

·       Now heat oil in a big mouth kadai. Add boiled potatoes and fry for another 1-2 minutes. Remove from heat.

·       Next take boiled chicken pieces in high heat and fry . So it will take around 1-2 minutes. Remove from heat.

·       Next add remaining ginger –garlic paste and cook for a minute, when it becomes little fried add boiled chicken pieces and potatoes.



·        Mix well and add about 5 small cups of water. When it starts to boil, let it cook at low flame covering lid.

·        It will take a time approx.15 minutes to cook.You can add a star anise pod too. 
·       Now in a small container mix little milk and saffron .after some time the colour becomes yellow. 

·       Spread it over the prepare rice and keep it intact.

·       Serve hot with Raita.  

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