Fried Chicken And Caramelised Onion Rice | Sanjeev Kapoor Khazana

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150 grams boneless chicken, cut into cubes
2 cups sliced onions
1½ cups basmati rice, soaked and drained
2 tablespoons ghee
1 inch cinnamon
1 bay leaf
3-4 cloves
7-8 black peppercorns
A pinch sugar
3 cups chicken stock
Salt to taste
1 teaspoon red chilli powder
1 teaspoon coriander-cumin powder
A pinch turmeric powder
1 teaspoon ginger-garlic paste
2 tablespoons yogurt
2 green chillies
¼ teaspoon honey
Juice of ½ lemon
A few fresh mint sprigs + for garnishing
A few fresh coriander sprigs


1. Heat 1 tablespoon ghee in a pressure cooker. Add cinnamon, bay leaf, cloves and peppercorns and sauté for 30 seconds.
2. Add 1 cup onions, mix and sauté. Add sugar, mix and cook till the onions are lightly browned.
3. Add rice and mix well. Add chicken stock and stir.
4. Add salt, mix, cover and pressure cook on high heat till one whistle. Reduce heat and cook further for 5-7 minutes.
5. Take the chicken in a bowl. Add chilli powder, coriander-cumin powder, turmeric powder, ginger-garlic paste and salt and mix well. Add yogurt and mix well. Set aside for 10-15 minutes.
6. Heat remaining ghee in a non-stick pan.
7. Cut green chillies vertically into 4 parts and add, sauté for a minute. Add remaining onions and sauté till they are caramelised.
8. Add marinated chicken, mix and cook for 8-10 minutes or till the chicken is fully done.
9. Add honey and lemon juice, switch off heat and mix well.
10. Roughly chop mint and coriander sprigs and add, mix well.
11. Transfer the cooked rice on a serving platter and spread. Put the cooked chicken in the centre, garnish with a mint sprig and serve hot.

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