This dish is one of its kind.A unique dish which is loved by one and all.Its unique flavour and taste is predominantly enhanced by pandan leaves .This a simple dish whic is easy on the tummy too.
Must TRY !!!
Never stops with one helping !!
Ingredients :-
For the soup :-
- Chicken 1 kg
- Carrot 1( big & cut to big pieces)
- Celery sticks 1 or 2 (cut to 1’’pieces)
- Onion 1 big cubed
- Ginger ½ ‘’(crushed)
- Garlic 3or 4 (crushed )
- Seasame oil 1 tsp
- Salt to taste
- Maggi stock cube 1 or 2
- Water 1 lit
For the rice :-
- Basmathi Rice 11/2 cup
- Onion 1 ( chopped )
- Ginger garlic crushed (optional)
- Pandan leaves 1 (tied to a knot )
- Salt to taste
- Seasame oil 1 tsp
Grind to paste :-
- Red chilly (small or big ) 20 nos
- Garlic 6 or 7 pearls
- Ginger 1’’
- Salt to taste
- Lime to taste
- Sugar a pinch
Method :-
For the stock :-
- In a cooker or pan add 11/2 lit water.
- Add the chopped onion,carrot ,celery,ginger and garlic.
- If maggi cube is preferred to be added now it’s the right time to add.
- When the water boils add the chicken ,give one boil ,switch off the fire and close it .Set aside for an hour.
- After an hour switch the on the flame and let it boil .Now again switch it off, close and set aside for 30 min.
- After 30 min take out the chicken pieces and rub it with sesame oil and salt .Close and set aside.
- Do not pressure cook the chicken.
For the rice :-
- Wash the rice .
- Heat the oil.
- Fry the onion and ginger garlic paste.
- Add the stock 3 cups .
- Knot the pandan leaf and add to the stock.
- Add the rice, check salt and pressure cook for 10 -15 min on low flame.
To serve :
- Add the stock to desired quantity .
- Chicken can be shred ,rice to desired amount.
- Chilli paste can be added to desired amount.
- Serve hot.
