Chicken corn rice ring by Chef Shireen Anwer

Chicken corn rice ring

Chicken corn rice ring:

Rice (boiled) 4 cups
Chicken (boneless) ½ kg (cubes)
Salt 1-1/2 tsp
Black pepper 1 tsp
Chinese salt 1 tsp
Oil 4 tbsp
Flour 2 tbsp
Water 1 cup
Cream ½ cup
Garlic paste 1-1/2 tsp
Mushrooms (sliced) 4 tbsp
Onion 2 tbsp (finely chopped)
Green chilies 2 tbsp (chopped)
Coriander 2 tbsp (chopped)
Capsicum 2 tbsp (chopped)
Spring onion leaves 2 tbsp
Sweet corn ` 1 tin
Butter 1 tbsp

1. Mix sweet corn with boiled rice and keep aside.
2. Heat butter and add rice, corn mixture with half quantity of salt, 1 tsp black pepper, and Chinese salt, stir fry.
3. Then add in cubes of capsicum, spring onion leaves and 1 tbsp chopped coriander. Mix well.
4. Remove and press well in a greased 9 inches mould ring and bake for 15 minutes. Covered with foil.
For Chicken mixture:
1. Heat oil ¼ cup oil add garlic paste and chicken cook for 5 minutes add flour with remaining quantity of salt, black pepper , Chinese salt and 1 cup water cover and cook for 5 minutes.
2. Then add mushrooms cream chopped green chilies coriander remove from fire.
To serve:
Remove dish from oven and over turn on a serving platter fill the inside ring with chicken and mushroom mixture serve immediately.

Share this :

Next Post »

Popular Recipes