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. By Sanjeev Kapoor 04 Mar 2017 in Recipes Course 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 Method 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. 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. 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. 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. 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. 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. 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. 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 #Butter #Mushrooms #Oil #Potatoes #Rice #Salt #Tomatoes Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article