Chicken Fried Rice

My son prefers Pulao to Biryani. When I made Egg Biryani, he didnt have much. So I made this Fried Rice with Chicken Stock; got the idea from Nigella. This is spicy but less hot, pleasing both our son and us.

Ingredients:

Chicken 400 g

Rice 1 ½ cups

Chicken Stock 2 ¾ cups

Green Chillies 2-3

Whole Garam Masala:

Aniseeds and Cumin ¼ tsp each

Cloves 4

Bay Leaves 2

Black and Green Cardamom 2 each

For Marinating Chicken:

Chilli Powder 1 ½ tsp

Coriander Powder 1 tsp

Paprika Powder ½ tsp (optional)

Turmeric Powder ¼ tsp

Vinegar as required

Coriander Leaves Few

Salt

Butter 

Oil

Preparation:

Slit Chillies. Cut Chicken into small pieces.

Method:

Heat Butter and Oil in a Pan. Add the Whole Garam Masala. When they turn slightly brown, add Green Chillies. Saute for a while. Now add the Rice. Fry for few more minutes. Now add Chicken Stock and Salt. Cook till done.

Combine all the Powders (given under marinating chicken) and Salt in a bowl. Add required Vinegar to form a thick batter. Now add the Chicken and keep it aside for 15 minutes.

Heat Oil in a Pan. Deep fry the Chicken Pieces. Keep it aside for sometime in absorbent Paper.

When the rice is done, add the deep fried Chicken Pieces and mix well. Garnish with Coriander Leaves.

Serves: 2

Serve with any Raita or Kurma.