How to make Moulded Rice With Chicken -

Flavoured rice mould served with chicken cooked in red wine and sauteed vegetables.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Boneless Chicken (हड्डी रहित चिकन), Rice (चावल)

Cuisine : Fusion

Course : Main Course Chicken

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Moulded Rice With Chicken

Moulded Rice With Chicken Recipe Card

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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 Moulded Rice With Chicken Recipe

  • Boneless Chicken 750 grams

  • Rice 2 cups

  • Potatoes 2 medium

  • Onions 3 medium

  • Mushrooms 10

  • Green capsicums 2 medium

  • Tomatoes 2 medium

  • Fresh parsley a few sprigs

  • Black peppercorns 5-6

  • Saffron (kesar) a few strands

  • Cornflour/ corn starch 3-4 tablespoons

  • Oil to deep fry

  • Butter 4 tablespoon

  • Pistachios 10-15

  • Salt to taste

  • Red wine 1/2 cup

  • Refined flour (maida) 2 tablespoons

  • Chicken stock 1 1/2 cups

  • Tomato puree 1 cup

  • Black pepper powder to taste

  • Cream 1/2 cup

Method

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

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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.