Chicken Rice with Vegetables and Curry
This recipe is basmati rice with chicken and vegetables flavored with curry. It is prepared by sautéing the onion, carrots, raisins, and mushrooms, then adding the peas at the end to preserve their color. The chicken is browned separately, then the rice is toasted with it and cooked with water and spices. Once the rice is done, the vegetables are returned to the pot and the dish is smoked with a piece of charcoal inside the pot for several minutes, producing a hot main dish with a distinct curry and smoky flavor.
A rice dish cooked with chicken, vegetables, and curry seasoning.
Like a simple curried chicken rice bowl.
Cook the rice with the chicken and vegetables so the flavors combine well.
Ingredients
- 3 cups Basmati rice
- Peas
- Carrots
- Mushrooms
- 2 1/2 tablespoons Animal ghee
- Raisins
- Onion
- Chicken breast
- 1/2 teaspoon Ginger
- 1/4 teaspoon Ground cardamom
- 1 teaspoon Curry
- 1/2 teaspoon White pepper
- 1 teaspoon Salt
- 1 teaspoon Chicken stock seasoning
- about 1 to 1 1/2 hours Warm water for soaking the rice
- 1 1/4 cups water for every cup of long-grain rice Water for cooking
- a pinch Pinch of salt
- a little A little salt
- a little A little oil or butter
- a little A little oil
- 1 Piece of charcoal
Instructions
- Wash the basmati rice in a bowl several times, until the wash water runs clear.
- Soak the basmati rice in a bowl of warm water for about 1 to 1 1/2 hours.
- Heat the animal ghee in a pot over the heat.
- Add the onion to the pot with a pinch of salt and leave it to soften.
- Lower the heat under the pot after the pot has heated well.
- Add the carrots to the pot because they need longer to cook.
- Leave the onion and carrots in the pot until they soften slightly.
- Add the raisins to the pot and let them plump up while stirring.
- Add the mushrooms to the pot after the raisins.
- Add the peas to the pot at the final stage of sautéing the vegetables so their color does not change.
- Add a little of the listed spices to the pot with the vegetables: cardamom, curry, ginger, white pepper, salt, and chicken stock seasoning.
- Add a little salt to the pot with the vegetables.
- Leave the vegetables in the pot for 2 minutes, then remove them from the pot and set aside.
- Heat the same pan over the heat again.
- Add the chicken breast pieces to the pan without oil or ghee at first.
- Leave the chicken pieces in the pan without stirring until they take on color.
- Turn the chicken in the pan after it has colored on the first side.
- Add a little oil or butter to the pan after the chicken has taken on color.
- Add a little salt and some of the previous spices to the pan with the chicken.
- Leave the chicken in the pan until it is approximately 75% to 80% cooked.
- Add the soaked, washed rice to the pan with the chicken.
- Stir the rice with the chicken in the pan 2 or 3 times, until they toast together.
- Add a little oil to the pan with the rice and chicken.
- Add the same spices mentioned previously to the pan, then adjust the salt.
- Pour boiling water into the pan or pot over the rice and chicken, at a ratio of 1 1/4 cups water for every cup of long-grain rice.
- Leave the rice in the pot or pan over high heat until it comes to a good boil.
- Cover the pot or pan over high heat so you benefit from the steam as the water evaporates.
- When the rice water has dried up and holes appear on the surface of the rice in the pot, reduce the heat to the lowest setting.
- You can cover the pot or pan with aluminum foil, then the lid, to seal it tightly.
- Leave the rice in the pot over very low heat for 15 minutes.
- Open the pot after the rice is cooked.
- Add the sautéed vegetables to the pot over the cooked rice.
- Gently stir the rice with the vegetables in the pot.
- Place a little oil in a piece of aluminum foil inside the pot.
- Place a piece of charcoal on the oil over the foil inside the pot for smoking.
- Cover the pot immediately after adding the charcoal, turn off the heat, and leave the dish in the pot for 5 minutes.
- Serve the chicken, vegetable, and curry rice hot.