Tomato Chicken Rice
|Chicken||300 Gram, washed and joined|
|Rice||1 1⁄2 Cup (24 tbs), picked, washed and soaked|
|Water||2 1⁄2 Cup (40 tbs)|
|Chicken soup cube/Stock cube||2|
|Cooking oil||4 Tablespoon|
|Onions||2 Small, chopped|
|Canned tomato juice||3⁄4 Cup (12 tbs) (Or Freshly Pureed)|
|Ground coriander||1 Tablespoon|
|Lemons||1 , juiced|
1 Put the chicken, water, stock cubes, salt and pepper into the pressure cooker. Allow it to reach maximum pressure, then keep for 2 minutes. Open the cooker, separate the water from the chicken and keep aside. You may or may not discard the peppercorns. Shred or cube the chicken.
2 Separately, heat the oil in the heavy-bottomed pan. Drop the cinnamon in and fry a few seconds.
2 Add the onions and fry till light brown.
4 Add the chicken and fry for 10-15 minutes till the onions are golden brown and the chicken is lightly fried.
5 Add the rest of the ingredients (throw away the water in which the rice was soaked) along with the reserved stock. Raise the heat. After the liquid comes to boil, keep the heat on high till the liquid reaches the level of the rice. Reduce heat, put the tava underneath and cook for 20-25-minutes.