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Chicken Masala Rice


Oil 1 Cup
Onions (Fine Julian) 1 No
Eggs with a Pinch of Yellow Food Colour 2 No’s
Cabbages (Julian Cutting) ½ Cup
Carrots (Julian Cutting) ½ Cup
Capsicums (Julian Cutting) ¼ Cup
Green Chilies (Chopped) ¼ Cup
Rice (Boiled) 1.5 Kg
Chicken Powder 3 Tbsp
Red Crushed Chilies 1 Tsp
Black Pepper Powder 1 Tbsp
Cumin Seeds 1 Tbsp
Garam Masala Powder 1 Tsp
Spring Onions (Julian Cutting) 1 Cup
Chicken Breast Boneless (Julian Cutting) 200 Gms
Soya Sauce 3 Tbsp
Yellow Food Colour (Liquid Form) ¼ Cup
Salt 1 Tsp

Step 2: Chicken Marination

Eggs 2 No’s
Corn Flour ½ Cup
Oil 1 Tbsp

Note: (Be careful on soya sauce quantity because it blacks the rice.)


Chicken Marination Process

First marinate the chicken with eggs, corn flour and oil. Then half fry it in a wok.

Making Of Chicken Masala Rice

Bring rice to boil in 2 ½ liters of water mixed with a tbsp of oil, chicken powder and salt. When almost done, drain the rice, and leave on very low heat till done. When ready spread out the rice in a large tray. Heat oil in a wok, add onions and cook till colorless. Heat oil in a karahi or wok, adds the beaten eggs mixed with yellow food color and fry quickly. When eggs form into pieces adds the vegetables, cook for 5 minutes. Add shredded chicken, cook for a minute. Add yellow food colour solution, chicken powder, red crushed chilies, cumin seeds, garam masala powder and salt to taste. Then adds spring onion only leaves. Seasoning with soya sauce and black pepper. Add boiled rice and mix well and turn off the flame.

Cook Time: 45 Minutes.
Serve Hot.

Zara's Ministry Of Food's photo.

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