Chicken Pot Rice

Ingredients:

• Basmati rice 2 cups
• Star anise 2 nos.
• Fresh red / green chillies 2-3 nos. (sliced)
• Salt to taste

Method:

1. Wash the rice well with fresh water and soak it for atleast 30 minutes.
2. Further, set water for boiling in a stock pot, once the water starts to boil, add the star anise, fresh red chillies and salt, mix well and add the soaked rice, boil & cook for 4-5 minutes or until the rice is almost cooked. Make sure the rice is not fully over overcooked. There should be a little bite in it.
3. Once the rice is almost done, drain the water and remove the rice in a sieve or a big size thal, to evaporate the steam and to stop the further cooking process. Use a fork to fluff up the rice to avoid any breaking of the grains. Keep it aside to be used later in making the pot rice.

Cooked chicken

Ingredients:

• Chicken (breast) 450 grams
• Ginger garlic paste 1 tsp
• Black pepper powder a pinch
• Whole egg 1 no.
• Cornflour 1 tbsp

Method:

1. Here i've taken chicken breast, you can also prefer other boneless parts of chicken, cut them in thin strips keeping the knife diagonal.
2. Take a mixing bowl, add the other ingredients, and mix well with the chicken slices makes sure the chicken gets coated really well.
3. Set oil for deep frying, once the oil is moderately hot, deep fry the chicken slices on medium high heat, chicken slices cook very easily and quickly, makes sure we do not have to overcook them or else they’ll turn rubbery. We need to cook them briefly for about 2-2.5 minutes or until the colour changes slightly.
4. Tender juicy chicken slices are ready, keep it aside to be used later in the pot rice gravy.

For pot rice gravy

Ingredients:

• Oil 1 tbsp
• Onion 1 tbsp (chopped)
• Garlic 3 tbsp (chopped)
• Ginger 1 tbsp (chopped)
• Fresh red / green chillies 1-2 nos. (sliced)
• Star anise 2 nos.
• Chicken stock / hot water 500-600 ml
• Light soy sauce 1 tbsp
• Dark soy sauce 1 tsp
• Oyster sauce 1 tbsp (optional)
• Green chilli paste 1 tsp
• Honey / sugar 1 tbsp
• Vinegar 1 tsp
• Aromat powder 1 tsp (optional)
• Salt to taste
• Dhyaan dijiye namak kam use kijiye sauces mein already namak hai
• White pepper powder 1/2 tsp
• Cornstarch 3-4 tbsp
• Water very little
• French beans 1/3 cup
• Baby corn 1/3 cup (blanched)
• Zucchini 1/3 cup
• Mixed bell peppers 1/3 cup
• Broccoli /3 cup
• Carrot 1/3 cup
• Onion petals 1/3 cup
• Bok choy 1/3 cup
• Oyster mushroom 1/3 cup
• Spring onion greens 2 tbsp

Method:

1. Set a wok on high heat, add oil, onions, garlic, ginger, fresh red chillies & star anise, stir and cook for 1 minute.
2. Further, add the chicken stock, and bring to a boil on high flame.
3. Further add sauces, green chilli paste, honey, vinegar, aromat powder, salt & white pepper powder, stir well.
4. Now add cornstarch & water & mix well to make a smooth slurry, add the slurry gradually and stir continuously, stir & cook until the gravy tends to thicken, make sure to add enough slurry to make the gravy thick.
5. Further add all the veggies and cook for 2-3 minutes on high flame, then add the cooked chicken, if you’re cooking the veg version you can add the paneer at this stage. Finish it by adding some spring onion greens.
6. As you can see everything is coked so you do not ned to cook any further, gravy for pot rice is ready, now let’s assemble.