Moulded Rice With Chicken

Flavoured rice mould served with chicken cooked in red wine and sauteed vegetables. This recipe has featured on the show Khanakhazana.

New Update
Main Ingredients Boneless Chicken, Rice
Cuisine Fusion
Course Main Course Chicken
Prep Time 31-40 minutes
Cook time 41-50 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Moulded Rice With Chicken

  • 750 grams Boneless Chicken
  • 2 cups Rice
  • 2 medium Potatoes
  • 3 medium Onions
  • 10 Mushrooms
  • 2 medium Green capsicums
  • 2 medium Tomatoes
  • a few sprigs Fresh parsley
  • 5-6 Black peppercorns
  • a few strands Saffron (kesar)
  • 3-4 tablespoons Cornflour/ corn starch
  • to deep fry Oil
  • 4 tablespoon Butter
  • 10-15 Pistachios
  • to taste Salt
  • 1/2 cup Red wine
  • 2 tablespoons Refined flour (maida)
  • 1 1/2 cups Chicken stock
  • 1 cup Tomato puree
  • to taste Black pepper powder
  • 1/2 cup Cream


  1. Wash boneless chicken and pat dry. Cut into half inch sized cubes. Wash and soak rice in four cups of water for half an hour. Drain. Peel, wash and cut potatoes into julienne. Peel, wash and chop onions.
  2. Clean, wash and dice mushrooms. Wash, halve, de-seed and cut capsicums into half inch sized cubes. Wash and cut tomatoes into half inch sized cubes. Clean, wash and chop parsley. Crush peppercorns.
  3. Soak saffron in warm water. Boil rice in five cups of water. Drain. Refresh in cold water, drain and spread on a plate to cool. Dab potato julienne with cornstarch. Heat sufficient oil in a kadai and deep-fry until golden and crisp. Drain onto an absorbent paper and leave it aside.
  4. Heat two tablespoons of butter and one tablespoon of oil in a pan, add one-third the chopped onions and sauté till the colour begins to change. Add pistachios, saffron and boiled rice. Add salt and mix well. Add chopped parsley and mix. Grease a mould and put the rice in it. Press and keep aside.
  5. Heat one tablespoon of butter and one tablespoon of oil in another pan on high heat. Add half the remaining chopped onions and sauté on high heat. Add chicken pieces and continue to cook on high heat.
  6. Add red wine and cook till the wine is reduced to half. In another pan heat the remaining butter and add refined flour. Sauté and add chicken stock. Cook for few minutes. Add to the chicken and mix. Add tomato puree, salt, pepper powder, crushed pepper and cook.
  7. In another pan heat a tablespoon of oil. Add remaining chopped onions, diced mushrooms, diced capsicums, diced tomatoes and sauté. Add fresh cream and the sautéed vegetables to the chicken. Mix.
  8. To serve un-mould the rice in a serving plate. Put the cooked chicken in the centre. Garnish with potato matchsticks and serve immediately.

Nutrition Info

Calories 3868
Carbohydrates 442.3
Protein 246.5
Fat 123.1
Other Fiber Fiber- 24.1gm