Boiled Chicken Rice, Cooking with leftovers - Eating Cultures
Leftover Cooking/ Meal/ Recipes

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

Ingredients

  • 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

Instructions

1

Put a frying pan on the gas

2

Add the oil and let it heat up

3

Add the cumin seeds

4

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

5

Let them fry for a min

6

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

7

Add the onions & green chillies

8

Sautee till the onions turn brown

9

Add the chicken

10

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

11

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.

12

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

13

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

14

Sprinkle the garam masala and the fresh coriander on top

Notes

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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