Boiled Chicken Rice, Cooking with leftovers - Eating Cultures
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Boiled Chicken Rice, Cooking with leftovers

Boiled Chicken Rice

The cooking maid decided to take a day off today, which is not a very uncommon thing to happen. The bigger question was what my meal for the night and it would be had to be a quick fix as I was getting late from work.

So opened the refrigerator to check what was left over and see if I could use it in a quick manner to fix a meal. I had made a chicken sandwich in the morning and had some boiled chicken left over from there. Also, had some khichdi (rice + split green moong dal) left over from the afternoon lunch.

What could I do to make this worthwhile? I thought of making a real fast Biryani for myself from the two left overs.

Boiled Chicken Rice Recipe

Print Recipe
By Serves: 2 Prep Time: 10 minutes Cooking Time: 10 minutes


  • A large bowl of khichdi / cooked rice
  • 2 finely chopped Green Chillies
  • 1 medium sized sliced onions
  • 4-5 finely chopped garlic cloves
  • ¼ inch finely chopped piece of ginger
  • ½ cup Chicken Stock if you have or just plain water
  • 2 tbsp oil
  • Some finely chopped fresh coriander

Dry masalas

  • 1 tsp cumin seeds
  • 1 Bay leaf
  • 4 – 5 cloves
  • 4 – 5 black pepper corns
  • 1 large black cardamom
  • 2 small green cardamom
  • 1 tsp Garam Masala Powder
  • I tsp turmeric powder
  • ½ tsp red chilli powder
  • Salt to taste



Put a frying pan on the gas


Add the oil and let it heat up


Add the cumin seeds


Add the whole garam masalas of cumin, bay leaves, black pepper, cloves, black cardamom


Let them fry for a min


After a little bit of splutter, Add the garlic and ginger, Sautee for a min


Add the onions & green chillies


Sautee till the onions turn brown


Add the chicken


Add the balance dry masalas and little salt. Maybe just a pinch (I had boiled the chicken with salt in the morning)


Mix well and add the chicken stock / water. Let all of it get mixed well and wait till the mix has lost a bit of water.Water should be just about the quantity where the rice does not get sticky, I think the stock is essential as the rice gets all the lovely flavours then.


Add the khichdi / cooked rice into the mix and let the rice absorb the stock and mix well.


As soon as it is a little dryer, remove it from the gas. Your quick fix biryani is ready.


Sprinkle the garam masala and the fresh coriander on top


What I also did was took a few fresh spinach leaves washed, cut and blanched them. Added them to a bowl of curd with finely chopped tomatoes and a single finely chopped green chilly. Some chaat masala and I had a paalak raita ready. Enjoy it with the Biryani

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