Chicken & Vegetable Arborio topped with Stir Fried Chicken

My fellow blogger Archita when shared her Chicken & Mushroom Risotto recipe, I couldn't resist myself to recreate the dish at my kitchen soon. I grabbed a pack of Arborio, one of the verities of Risotto and made this healthy filling dish the Chicken & Vegetable Arborio topped with Stir Fried Chicken for dinner. The recipe Archita shared is very nice but I wanted to try it in my own way. The specialty to cook this Italian dish is to use butter and cream. Usually however you cook the dish it will always give you a creamy texture feel because of the high starch contain. And to put more creaminess to it more cheese, cream and butter are always welcome to the Italian kitchen. But now we are too much health and calorie conscious and try to avoid more these kind of high calorie oriented foods in our daily food intake. Though I cooked it in my way how I felt my family would love it, I was a bit worried whether my daughter would love it or not. But she enlighten  by showing her complete satisfaction after tasting the dish. P too passed me a pleasing smile after tasting it. If you ask my opinion I liked it most as I had the side of the stir fried chicken. Both paired so nicely that the combined flavour  did leave a  complete satisfaction.

A varity of the Risotto family,  this slightly oval-shaped, short and fat  Arborio rice looks pearly and white in exterior. This short-grained rice  used primarily in the classical preparation of Risotto which originally  cultivated in Italy and then spread to USA. Because of its high starch contain the cooked rice leaves a creamy starchy texture to the dish.

"Arborio rice is an Italian short-grain rice. It is named after the town of Arborio, in the Po Valley, where it is grown. When cooked, the rounded grains are firm, creamy, and chewy, due to its higher amylopectin starch content;thus, it has a starchy taste but blends well with other flavours. It is used to make risotto, although Carnaroli, Maratelli and Vialone Nano are sometimes used to prepare the dish. Arborio rice is also used for rice pudding."(Source: HERE)

Ingredients:

To Marinate:

Boneless Chicken Breast: 200gms

Wine Vinegar: 3 tbspn

Red Chilli Sauce:  2 tspns (More or less)

Light Soy Sauce: 1 tbspn

Salt & Sugar : As per taste.

For the Arborio:

Arborio: 1 cup (Yields  2 Adults and 1 kids in moderate amount)

Corn Kernels: 1/4 cup

Baby Corn: 4 cobs (Sliced lengthwise)

Mushroom: 5-6 (Sliced)

French Beans: 1/4 cup chopped

Tomato: 1 medium (Sliced)

Garlic: 1 tbspn Chopped

Olive Oil: 2 tbspns

Water: 3 cups+ more

For the Stir-fry:

Olive oil- 3tbspn

Capsicum: 1 small (sliced lengthwise)

Dark Soy Sauce: 1 tbspn

Method: 

Cooking the Arborio:

1. Make the chicken two halves. Slice one half lengthwise  and the other half in small cubes. Marinate all with the ingredients given below the Marinate head In the same bowl just keep of cut sized chicken separately. Keep for 10-15mnts.
2. Add oil in the pan. Let it gets hot. Add the chopped garlic. Fry them till they turn brown.
3. Add the chicken cubes, tomato and saute for a while. Add all the vegetables. Add salt and sugar. Keep on frying for 3-4 mnts.
4. Add the Arborio and saute for couple of minutes. Add 3 cups of water. Take a spoon and pls taste if you need some extra salt or sugar.
5. Cover it with a lid and then cook till the Arborio gets nicely cooked. Pls keep on checking if it needs some extra water or not and keep on stirring in between too as it tends to stick to the bottom. If needed then keep on adding  very small amount. When done serve hot.

Cooking the Stir Fried Chicken:

1. Add oil in Kodai/Pan. Let the oil gets hot. Add the remaining lengthwise cut chicken along with the juice left from it.
2. Cook it in high flame. Keep on constantly stirring. When it will get cooked add Soy Sauce and Capsicum. Fry for sometime. Then serve them along with the Arborio.

Note:

1. It is always better if you do not wash any risotto rice. As the starch contain of gets away after washing. But you are too skeptical about hygiene et al then just light wash once.
2. It tastes much much better tasty if you cook it in Chicken/Vegetable stock rather than cooking in plain water.
3. The vegetable version will be same just you have to omit the chicken.

This one is the last post of the Blogging Marathon Event which we thoroughly enjoyed of Kolkata Food Bloggers. The Bloggers participating in it:

1. Amrita - Vishal @ http://amritavishal127.blogspot.in/

2. Archita @ http://architashomecooking.blogspot.in/

3. Indrani @ http://riappyayan.blogspot.in/ 

4. Sayantani @ ahomemakersdiary.com

Chicken Rice

I had to leave for the airport that day.  So told the cook to come and make some dinner for the plane for my little one, who is not fond of the spicy food served in the air pantry very much yet. I had taken out a block of chicken breast and had the plan to tell the cook to make chicken curry and roti/flat bread. I was too busy with all the packing and last minute's cleaning. Suddenly my eyes got stuck on the watch and I found that only 1 hour left to leave. My cook had not turned up yet. Within this short span of time I geared up, entered in the kitchen and made this chicken rice in a hurricane speed. Had some yogurt handy, packed it and got the dinner ready. The cook did turn up half an hour before we left. She is quite reliable and knows her responsibilities well. But always depending blindly on them proves to fall in a pandemonium.

This dish is very quick and easy to make. And at the same time it's very tasty also. Mainly it's a very satisfactory dish for the kids. I always store my freezer and keep handy with the boneless chicken blocks and minced chicken. They do come handy at any time. And there are so many variations to cook the quick dishes that can be only discovered when you're in a hurry. Your brain works very creative at that busy hour and you will surely come up with some very tasty dishes and that then becomes one of the common grubs on your table. Trust me I am telling this only from my experiences. I shared the dish with my Mom and sister who always look for some easy and short time taking dishes to serve the men's lunch boxes. This one is a one item dish which can be devoured alone but goes great if you pair it up with Raita/ spiced yogurt or salad.

Ingredients:

 (Yields 2 in moderation )

Basmati Rice- 1 cup

Boneless chicken (cut in to very small pieces)- 1 cup

Onion- 1 big (Sliced)

Garlic- 3-4 cloves

Tomato- 1 large (Chopped)

Whole Garam Masala- 1-2 (Cloves, Cardamom, Cinnamon)

Turmeric Powder- 1 tea spoon

Cumin Powder- 1 tea spoon

Coriander Powder- 1 tea spoon

Red Chilly Powder- 1/2 tea spoon

Salt and Sugar as per taste.

Oil- 2 table spoon

Method:

1. Cook the rice with salt till its almost done. Strain the excess water out and reserve.
2. Heat oil in a Deep bottom Pan or a Kadai. Add the Garam Masala. When it will start to splatter add 1/2 tea spoon of sugar when the sugar will get caramelized and  the whole Garlic cloves. Let it turn brown and then add the onion slices.  Keep the onion fry till it gets a brown colour and a nice fried smelling.
3. Add the Tomato and fry till it starts to separate oil.
4. Add the chicken and all the other ingredients . Mix altogether nicely and then cover with a lid and cook in a low flame till the Chicken are well cooked.
5. Boneless chicken takes approximately 10-15 mnts. When the chicken was done add the rice and mix nicely. Please taste if salt or sugar is needed. When done serve hot with salad, yogurt or some curry. It tastes awesome with only yogurt.

 Note:

1. You can add Coriander leaves and Curry leaves as well to enrich the taste and the flavour.
2. You can add boiled vegetable for extra nutrition for the kids.
3. Vegetarians can omit the chicken and add Paneer, Soy Chunks, vegetable, Potato etc….

Chicken Biriyani

A funny thing happened today.

I was not in a very good mood today, as the morning News Paper now a day’s always nobbles my peaceful mind and baffles me in an utter depression with a thought where our future is leading us to. Along with the News Paper I await eagerly when I will visit my FB a/c and see the updates from my friends. 

So while surfing with the daily routine, one of my food blogger friends posted in a private group-

"Aaj mere pau zameen par nahi hai....guess karo????" (Today my foot is not on the ground…guess what???)

 She briefed - A small squirrel has entered in her room and is hiding under her bed. And she is scared to get down from her study chair.

All we friends started to give her a handful suggestions how to get rid of that lil one. And in between we cracked many jokes together which made the hour so precious with the glorious smiles that the little squirrel brought in no time. And the smile got spread each part of the world.

Then what I realised the incident is so trivial that one can just listen and forget it at the same time. But may be a trivial thing sometime brings that much happiness in the world that one can think beyond anything. The bitter incidents that we are facing every day, reading in the news papers, make our life and mind miserable with an eerie scare that quivers us more to stay at home. But today when we shared the incident of the squirrel, virtually a glory of happiness spread all over us. We forgot everything but the squirrel and our friend. Life is like this. Happiness can be found in each and everything. The thing is how you are interpreting it. Thanks to you my dear friend for giving this hourly happiness.

 Ok...Now let us come to the Chicken Biriyani. The first look into the Ingredients and into the process might make your brows wrinkled, but I assure you, this one is the most easiest way I have ever cooked a Biriyani. Its takes approximately 1 hour to cook. But you will only spend 15-20 mnts in the kitchen. Try it and let me know how you like it. So here goes the recipe:

Ingredients:

For Marinating:

Chicken- 700-800gm (cut into normal pieces)

Tomato- 4 (chopped)

Ginger-Garlic Paste- 2 table spoons heaped

Vinegar- 1 1/2 table spoons

Turmeric- 1 tea spoons

Coriander Powder- 2 tea spoons

Cumin Powder- 2 tea spoons

Red Chili Powder- 1 tea spoon

Whole Black pepper- 4-5

Whole Cardamom-  2-3

Whole Cinnamon- 1-2 small sticks

Whole Cloves- 3-4

Whole Javitri/Mace-  1-2 flowers

Whole Star Anise - 1-2

*Fried Onion- 1 cup (Crispy and Crumble)

(*To make the fried onion-cut the onions in thin slice and fry it with enough oil til they are brown and crispy. To make 1 cup, you need 4-5 medium size onions.)

Mint Leaves- Handful

Coriander Leaves- Handful.

Oil- 1 table spoon

Salt- according to taste

For the Rice-

Basmati Rice- 2 1/2 cup

Salt- 1/2  tea spoon

Whole Black pepper- 2-3

Whole Cardamom-  1-2

Whole Cinnamon- 1 small stick

Whole Cloves- 1-2

Whole Javitri/Mace- 1 flower

Whole Star Anise - 1

Water- 5 cups

For the Final Part: 

Oil- 3 -4 table spoon

Ghee- 1 table spoon (optional)

Potato- As per your requirement (medium size){Optional}

Yoghurt- 1 cup or less (Depends how much tangy taste you prefer )

Mitha Attar/Sweet Essence - few drops (2-3)

Saffron- a pinch dissolved in 1/2 cup warm milk.

Method:

1. Marinate all the ingredients under the marinating section nicely over night.

2. To prepare the Biriyani we need only two deep bottom Containers. (a) Where you will cook the rice and (b) where you will cook the chicken and the whole Biriyani process will be done in the same container. So it has to be large enough where we can layer the chicken and the rice together.

3. Heat oil (3 -4 table spoon) in the (b) container (the big one) add the peeled whole potatoes and fry till they turn semi brown (Adding potato is optional, if you don't want to add potato then jump to the next procedure.) and reserve.

4. Wash the rice. In the (a) container add everything listed under 'For the Rice' section. And cook it till the rice is semi tender. Strain the rice and reserve.

5. Add ghee with the excess oil in the container and when it is hot enough add the whole marinated chicken. Stir it nicely and then cover it and let it cook in a semi low flame. Cook the chicken for 5 mnts then add potato. Then cook for 5 mnts more. When the Chicken will start to get juicy add the yoghurt. Now when you are adding yoghurt, be sure to taste the chicken gravy first.  Add in slow portion as much tangy taste u want. If salt is needed please add it too.  Stir it nicely and cook in low heat.

6. When the chicken will release enough water, add the Rice on the top of it. Make small holes in the rice with your finger and add the saffron dissolved in milk evenly all over the top of the rice and then fill up the holes. Add few drops (2-3)Mitha Attar  on the rice and spread over the top with your hand.

7. Take a Tawa/flat iron pan. Put the (b) container on the pan. Cover the container first with an aluminum foil then cover it with lid. Put something heavy on the lid so that the vapour cannot come out. Put the whole set on the gas and let it cook for 30-40 mnts in low heat. 

8. When it is done serve it with Raita or salad and enjoy.

 Note: Previously I used to grind the mint and coriander leaves along with the ginger garlic. But now I avoid it for the pungent smell of the leaves. If you like you can try that way too.... 

Sending this to the ongoing event of Kolkata Food Bloggers - 'Love on Plate- Dinner for two'...

Pulav/Polao

(serves 4)

Ingredients:-

Basmati Rice- 2 cups

Garam Masala (Whole) - 3 of each (Cardamom, Clove & Cinnamon)

Bay Leaves- 3-4
Ginger- 1 inch thick

Turmeric Powder- 2/3 tsp
Sugar- 2-3 tbsp

Salt to taste
Water- 4 cups

Oil/ghee- 2-3tbsp

Cashew and Raisins to decorate.

Method:-

1. Wash the rice and drain out all the water.

2. Cut the ginger in to thin round slices.

3. Add the turmeric powder, salt, sugar and the ginger to the rice and fold nicely. Spread the rice on a large plate and keep to dry for 20-30 mnts.

4. Take deep dense pan or a handi. Heat the oil/ghee. Add the the garam masala and bay leaves. When the whole masala starts to splutter add the rice. Fold nicely and continuously keep on sautéing till the rice gets translucent. Add the water. Taste if more salt or sugar is needed. Cook in medium heat with a lid on. In intervals keep on checking and stirring. When the rice is cooked and the water is dried up add the cashew buts and the raisins. Serve hot with your favourite side dish.

Note:-

1. The measurement of rice boiling in this recipe is 1:2.

1 cup rice = 2cups water.

If you think the rice is not cooked and more water is needed then add very little hot water.

2. Now a days I prefer to cook the Polao in Microwave. The process is same. Just the boiling part will be done in MW. After frying the rice put in the Microwave and cook for 15-20 mnts. The Water and rice measurement will be same as given above. (Updated)

Sending this dish to Priya's Cooking With Seeds - Cardamom Seeds Event.