Chicken with Raisin Rice

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Chicken with Raisin Rice

by #Fatima Zahid‎


Chicken with Raisin Rice Ingredients
Chicken
1 kg boneless chicken, cut into strips
1 ½ cup thick yogurt
2 tbsp lemon juice
salt and crushed black pepper
1 tsp kutti huee mirch
½ tsp green cardamom powder
2 tsp garlic paste
1 tsp cumin seeds
½ tsp nutmeg
1 tsp garam masala (freshly ground)
½ cup olive oil
4 medium sized onions, sliced or cut in circles
2 medium-sized tomatoes, chopped
Sumac (optional)

Mix all the spices in the yogurt, add lemon juice and marinate the chicken strips for at least 30 minutes.
Heat olive oil in a skillet, add in the chicken and fry on high medium heat until all juices from the marinade are cooked off.
Add the onion slices and tomatoes and fry for another couple of minutes.

Ingredients for Raisin Rice
400 g basmati rice, rinsed and soaked in water for 30 min
700 ml chicken stock
1/2 tsp turmeric powder
salt and crushed black pepper
1 stick cinnamon
4 cloves
2 bay leaves
2 black cardamoms
2 green cardamoms
1/4 tsp powdered fennel seeds (optional)
yellow food color

Tip: Chicken stock is the key ingredient here. For optimal results, always try to make the chicken stock at home, you can prepare it beforehand and store in the refrigerator or freeze for later use). I usually make it by boiling chicken bones with two small carrots, one medium-sized onion, garlic and 2 teaspoons of homemade garam masala mixed in two liters of salted water. Bring the water to a boil and then reduce the heat. Let the stock simmer on very low heat for several hours.
Measure the chicken stock and boil in a pan.
Add in salt, pepper as well as all the above-given spices.
Drain the rice and add into the stock. Cook on medium heat until almost done. Sprinkle yellow food color and spread raisins on top. Reduce the heat to the lowest mark and cover the pan with a tight lid. Carefully open the lid after 5-10 minutes and toss the rice with a fork.
Spread a layer of prepared rice on the serving plate. Make a well in the center and fill it with the chicken. Sprinkle sumac on top (if available). Decorate with fresh cucumbers and salad leaves; garnish with fresh parsley and serve.

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