How to make Chicken And Rice Volcano -
Chicken curry served over rice mound looks like lava spewing from a volcano.
This recipe is from the book Fun Food for Fussy Kids.
Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Green peas (हरे मटर)
Cuisine : Fusion
Course : Main Course Chicken
For more recipes related to Chicken And Rice Volcano checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Chicken In Paprika And Pepper Sauce . You can also find more Main Course Chicken recipes like Spicy Fire Chicken with Cheese Seekh Kebab Masala-SK Khazana Butter Chicken (murgh makhni) - SK Khazana Garlic Chicken
Chicken And Rice Volcano Recipe Card
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.
Prep Time : 31-40 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Chicken And Rice Volcano Recipe
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
Steamed rice 2 cups
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.
Nutrition Info
Calories : 1237 Kcal
Carbohydrates : 69 gm
Protein : 92.9 gm
Fat : 65.5 gm
Other : 27.2gm
Most Visited Recipes
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.
