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Golden steamed chicken Popular

Category : Chicken

Author : TajRecipe

Date : 11/1/2005

Rating: Rating 3.5 ( 3.5 ) by 20 users

125 g (4 oz/3/4 cup) basmati rice
1.75 kg (3 1/2 lb) chicken
3 tbsp vegetable oil
1/2 tsp chilli powder
60 g (2 oz/1/3 cup) raisins
60 g (2 oz/1/2 cup) flaked almonds
1 tbsp chopped fresh thyme
salt and cayenne pepper
1/2 tsp ground cumin
1/2 tsp turmeric
1 tsp ground coriander
2 tsp Garam Masala
125 ml (4 fl oz/1/2 cup) hot water
thyme sprigs, to garnish
1. Wash rice thoroughly and soak in cold water for 30 minutes, then drain.
2. Wash chicken, pat dry with absorbent kitchen paper and set aside.
3. Heat 1 tbsp oil in a saucepan, add rice and fry, stirring, for 2-3 minutes, until golden brown.
4. Stir in chilli powder, raisins, almonds, thyme, 185 ml (6 fl oz/3/4 cup) water and salt.
5. Bring to the boil, then cover and simmer for 10-12 minutes, until rice has absorbed all the liquid.
6. Leave to cool, then use to stuff chicken.
7. Truss chicken, then place in a steamer and steam for 1 hour.
8. Heat remaining oil in a large pan, add cumin, turmeric, coriander and garam masala.
9. Season with salt and cayenne pepper and fry for 1 minute.
10. Transfer chicken to this pan and fry for 5 minutes, turning chicken untill well coated.
11. Pour hot water downside of pan, cover and cook over a low heat for 15-20 minutes, until tender.
Serve hot, garnished with thyme sprigs.

Serves 4.

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