How to make Poha Chicken Bhujing -

Marinated chicken and potatoes pan roasted and further cooked with pressed rice and a flavourful masala.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Pressed rice (poha) (पोहा), Chicken legs (चिकन टंगड़ी)

Cuisine : Indian

Course : Main Course Chicken

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Poha Chicken Bhujing

Poha Chicken Bhujing Recipe Card

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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Poha Chicken Bhujing Recipe

  • Pressed rice (poha) 2 cups

  • Chicken legs boneless, cut into 1 inch pieces 400 grams

  • Cumin powder 1 teaspoon

  • Coriander powder 2 teaspoons

  • Salt to taste

  • Turmeric powder ½ teaspoon

  • Potatoes thickly sliced with skin 2 medium

  • Oil 6 tablespoons

  • Ghee as required

  • Garlic cloves 4-5

  • Green chillies 2

  • Ginger 1 inch

  • Dried coconut ( khopra) grated ½ cup

  • Red chilli powder 1 teaspoon

  • Garam masala powder ½ teaspoon

  • Onions sliced 2 medium

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Wash the pressed rice under running water and set aside.

Step 2

Heat a piece of coal on direct flame.

Step 3

Take chicken pieces in a bowl. Add cumin powder, coriander powder, salt, ¼ teaspoon turmeric powder and potatoes, mix and set aside to marinate for 10-15 minutes.

Step 4

Heat 3 tablespoons oil in a non-stick pan. Add marinated chicken mixture and cook on high heat for 5-6 minutes. Reduce heat, cover and cook for 3-4 minutes.

Step 5

Transfer the cooked chicken mixture into a bowl. Place a steel katori in the centre and put the hot piece of coal in it. Pour some ghee on it and cover the bowl immediately. Set aside for 2-3 minutes.

Step 6

Blend together garlic, green chillies, ginger, coconut, chilli powder and garam masala powder to a coarse paste with very little water.

Step 7

Heat remaining oil in another non-stick pan. Add onions and sauté till golden brown.

Step 8

Add the coconut paste, mix and sauté till oil separates. Add remaining turmeric powder, mix and sauté for a few seconds.

Step 9

Add smoked chicken mixture and pressed rice and mix well. Adjust the seasoning and sprinkle some water.Cover and cook on low heat for 2-3 minutes.

Step 10

Garnish with coriander leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.