This is a very delicious & unique dish prepared with rice. The combination of rice, chicken, celery & tomato cream sauce is really great. Now lets go to the recipe:-
You will need 1 cup of Basmathi Rice & 225 grams of boneless chicken breasts for preparing the casserole.
Cut the chicken into small pieces & cook them in your pressure cooker adding 1/2 tsp of vinegar, 1 heaping teaspoon of pepper powder, 11/2 tsp of salt, 1″ piece of ginger, 1 stalk of celery & 1/4 cup of sliced carrots. Simmer for 3 minutes after the first whistle. Carefully seperate the chicken from the stock & shred the chciken into smaller pieces with your hand/ a knife. Use the stock for preparing the rice & tomato cream sauce.
For preparing the rice soak it in water for 30 minures, drain & reserve. Heat 2 tbsp of olive oil & fry the rice for 2 minutes on medium high heat. Pour 2 cups of boiling chicken stock & cook on low heat for 10 minutes/ till all the water has been absorbed by the rice.
For the chicken layer, heat 25 grams of butter; add 3 big garlic cloves (chopped), 1 medium onion & saute till onion turns translucent. Add 1/2 tsp of dried oregano, shredded chicken, 3/4 tsp of pepper powder, enough salt & mix well for 3 minutes. Switch off heat & add 2 tbsp of chopped celery & 1/4th of a medium capsicum (chopped); mix well.
For the tomato cream sauce, cook 1 medium tomato in 1/2 cup of water. Bring to a boil & cover cook on low heat for 15 minutes. Puree the tomato in ur mixer & mix this puree with 2 cups of the reserved chicken stock. Heat 2 tbsp of butter & fry 1.5 tbsps of flour. Lower heat & add half of the puree-stock mixture quickly whilst stirring. Increase heat to medium high & add the remaining stock when the sauce starts to thicken. Cook till the sauce turns thick. Add salt & 1/2 tsp of pepper powder.
Preheat the oven to 180C. Grease an 8″ square dish & arrange half of the cooked rice in it. Pour half of the tomato cream sauce evenly over the rice & top up with the chicken mixture followed by the reamaining rice. Finally pour the reamaining tomato cream sauce over the rice. Garnish with 1/4 cup of grated Parmesan cheese.
Bake at 180C for 30-35 minutes. Serve hot with French Fries.
Note:- This dish will not be mushy as the cream sauce is thick & will thicken further on baking.