This recipe is an adaptation from Shreen Appa’s cook book….:) I am sure you will love this recipe. Aroma of corn rice combined with creamy sauce chicken will give you a unique taste.
INGREDIENTS FOR CORN RICE:
| Rice | 4 cups |
| Corn | 1 cup |
| Capsicum | 1 small chopped |
| Green onion | 3-4 tbsp |
| Coriander leaves | 2-3 tbsp |
| Butter | 1 tbsp |
| Oil | 4tbsp |
| Black pepper crushed | 1/2 tsp |
| Salt | to taste |
| Green chillies | 3 chopped |
METHOD:
- Boil rice and set aside.
- In a deep pan add butter and oil then add rice, toss them and add all other ingredients one by one.
- Toss them and in a tube pan fill then tightly.But served them without giving ring shape.
- But Do try this ring shape rice…:) Now cover with foil and bake these rice at 180c for 10 mins.
INGREDIENTS FOR SAUCE:
| Boneless Chicken | 1/2 kg |
| Onion | 1 small ,chopped |
| Mushrooms | 4 tbsp ,sliced |
| Green onion | 2-3 tbsp |
| Black pepper | 1/2 tsp |
| Salt | to taste |
| Green chillies | 3 chopped |
| Coriander leaves | 2 tbsp chopped |
| Plain flour | 2 tbsp |
| Butter | 1 tbsp |
| Oil | 2 tbsp |
| Chopped Garlic | 1 tbsp |
| Cream | 1/4 cup |
| Chicken stock | 1 cup |
METHOD:
- In a pan add butter and garlic chopped.Saute and add chicken cubes, fry till color change.
- Add onion ,salt ,black pepper and flour again saute for 5-10 minutes then add chicken stock on low flame.
- Stir it constantly to make a smooth sauce then add mushrooms ,coriander leaves, green chillies and green onion.
- Now add cream in it.
- Stir it and remove from stove.
ASSEMBLING:
- In a platter invert the tube pan and carefully remove it.
- Inside the rice ring pour sauce and serve Hot..:)
this looks so scrumptious dear wowww 🙂
Thank you Monu….:)