How to make Chicken And Rice Volcano Recipe - Chicken curry served over rice mound looks like lava spewing from a volcano

This recipe has featured on the show Khanakhazana.

Main Ingredients : Boneless chicken ( हड्डी रहित चिकन ) , Green peas ( हरे मटर )

Cuisine : Fusion

Course : Main Course_Chicken

Chicken And Rice Volcano

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Chicken And Rice Volcano checkout Chicken Tetrazini , Chicken In Paprika And Pepper Sauce , Chicken Biryani , Butter Chicken . You can also find more Main Course_Chicken recipes like Chicken Ishtew, Chicken Kale and Ginger Stir Fry, Chicken Liver Masala, Chandi Kaliyan. Or try out these recipes from Fusion Cuisine like Corn Methi Malai, Moong Dal Waffle, Three Cheese Samosa, Coconut Twist.

Chicken And Rice Volcano Recipe Card

Chicken And Rice Volcano
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Prep Time : 31-40 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Chicken And Rice Volcano

  • Boneless chicken skinned and cut into 1/2 inch cubes 300 grams

  • Green peas blanched 1/2 cup

  • Oil 4 tablespoons

  • Cumin seeds 1/2 teaspoon

  • Salt to taste

  • Onions grated 3 medium

  • Ginger paste 1/2 tablespoon

  • Garlic paste 1/2 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Coriander powder 1 tablespoon

  • Cumin powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Tomatoes pureed 3 medium

  • Garam masala powder 1/2 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon

Method

Step 1

Heat one tablespoon oil in a non-stick pan and add the cumin seeds. When they change colour add the green peas, rice and salt. Toss and cook for two minutes.

Step 2

Heat the remaining oil in another non-stick pan. Add the onions and sauté till golden brown. Add the ginger and garlic pastes and continue to sauté for two to three minutes, stirring continuously.

Step 3

Add the turmeric, coriander, cumin and red chilli powders. Mix well. Add the pureed tomatoes and stir. Cook till the oil separates from the masala. Add the chicken pieces and salt.

Step 4

Sauté on high heat for five minutes. Add one and a half cups of water, bring to a boil, cover and cook till the chicken is fully done. Sprinkle the garam masala powder and mix.

Step 5

Pack the pea pulao into a steel katori and unmould it on a plate, pour some of the prepared chicken gravy over it. Garnish with the fresh coriander 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.

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