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Preparation Time : 20
Cook Time : 30
Total Time : 50
boneless Chicken- 100gms
Black pepper powder- 1tsp
Vegetable/ chicjen stock- 4 cups
Green chili- 1
Lemon juice- 2tbsp
Thyme- 1 1/2tbsp
Wash and soak basmati rice for 20mins.
Chop onion, garlic and green chili
Wash and cube mushrooms
Wash and clean boneless chicken.
Heat 1tbsp of oil in a pan and add chicken to it. Saute this for 3 to 4 mins. Then add half of tye chopped garlic to it and again saute for 3 to 4 mins. Then add cubed mushrooms to it and saute up to its done.
Add stock in a sauce and boil it. When it boiled, switch off the gas and keep it warm.
Heat butter and oil in another pot, then add garlic and half of the green chili to it abd saute. Then add chopped onion and saute properly. add thyme to this.
Then add soaked rice to it and cook.
Now add stock to it but in batches.
Each batch will cover the rice first and cooked up to dry.
All the stock should be used.
Before adding the last batch of stock, add the cooked chicken and mushroom and cook up to dry.
When rice will start sticking at the bottom its done.
Add cheese to this and mix properly.
Serve hot and garnish with remaining chopped green chilies.
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