Ribbon Rice

Ingredients :-

For the aromatic rice:-

  1. Basmathi Rice – 1.5 cups
  2. Ghee– 2 tbsps.
  3. Cloves – 3 numbers
  4. Cinnamon – 1 ” piece
  5. Bay leaf -1 number
  6. Cardamom – 3 numbers
  7. Salt – 1.5 tsps.
  8. Boiling water – 3 cups

For the chicken mixture:-

  1. Sunflower oil – 2 tbsps.
  2. Shallots – 1/2 cup; thickly sliced
  3. Onions – 1 medium, finely chopped
  4. Kashmiri chilly powder – 3/4 tsp.
  5. Cumin powder – 1/4 tsp.
  6. Tomato – 1 medium; finely chopped
  7. Chicken – 200 grams (cooked with chilly powder, turmeric powder and salt and then shredded)
  8. Cilantro – 1 tbsp.; chopped
  9. Mint leaves – 1 tbsp; chopped

For the vegetable mixture:-

  1. Ghee – 2 tbsps.
  2. Green peas – 1/4 cup
  3. carrot – 1/2 cup; cut into julienne
  4. Shredded cabbage – 1/2 cup
  5. Beans – 1/3 cup; finely chopped
  6. Spring onion – 1 number
  7. Soy sauce – 1/2 tsp.
  8. Greenchillies – 2 numbers; chopped lengthwise
  9. Salt to taste

For the green chutney:-

  1. Cilantro – 2 tbsps.
  2. Garlic – 1 big clove
  3. Grated coconut – 3/4 cup
  4. Greenchilly – 1 number
  5. Lime juice – 1 tbsp.
  6. Salt to tatse

For layering:-

  1. warm milk – 2 tbsps.
  2. Saffron – 1/4 tsp.

Method:-

  1. Soak the rice in water for 30 minutes. Drain out all the water from the rice & keep the rice aside. Heat ghee in a non-stick pan & add the cloves, cinnamon, bay leaf and cardamom . Add the rice and fry it for 3-4 minutes. Add the boiling water & 1.5 tsps. of salt & cover cook on medium low heat for 10 minutes. Divide the cooked rice into 3 equal portions.
  2. For the chicken mixture,  heat 2 tbsps. of oil in a broad non-stick pan. Add the chopped onions, sliced shallots & cook till they turn golden brown in colour. Add kashmiri chilly and cumin powders. Fry for 2 minutes on low heat. Add the tomato, 1/2 cup of water & mix. Cook for 15 minutes or till mushy. Stir in the shredded chicken, chopped cilantro and mint leaves. Fry for 2 minutes and switch off heat.
  3. For the vegetable mixture,  heat 2 tbsps. of ghee and stir in the green peas, carrot, cabbage, beans, spring onion whites, salt, soy sauce and greenchillies. Fry on medium heat till the beans turn soft. Add the spring onion greens and switch off heat.
  4. Grind together all the ingredients written under “for the green chutney” to a smooth paste adding very little water and set aside.
  5. Preheat the oven to 180C.
  6. Grease an oven proof dish. Spread one portion of the rice in it. Spread the chicken mixture over the first layer of rice. Mix the green chutney with the 2nd portion of rice. Spread this green coloured rice over the chicken layer. Spread the vegetable mixture over the green rice. Dissolve saffron strands in warm milk and add this to the last portion of rice. Spread this yellow rice over the vegetable layer. Cover with a foil.
  7. Bake at 180C for 10 minutes.
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