Prep 30 mins
Cook 1 hr
I have been eating this dish since I was a child. I am not exactly sure if this is how Indonesian rice are actually made as this recipe is a bit on the spicy & savory side. Not as spicy as how many of my dishes are but very flavorful. When we are craving for rice but nothing too spicy like Biryani I usually end up making these rice. Although all of my siblings are living their own lives in a way but this is one recipe that really ties us from back in the days & is a family favorite.
- 2 lbs chicken (cut into small pieces) or 2 lbs mutton (cut into small pieces)
- 3⁄4 cup water
- 3⁄4 teaspoon salt
- 2 1⁄2 teaspoons red chili powder
- 1⁄3 teaspoon turmeric powder
- 3⁄4 teaspoon garam masala powder
- 1 1⁄2 teaspoons ginger-garlic paste
- 3⁄4 cup oil
- 2 medium tomatoes (chopped)
- 1 1⁄2 medium onions (sliced)
- 2 cups basmati rice (soaked in water for half an hour)
- 1 1⁄2 teaspoons salt (for rice)
- 2 eggs (boiled & sliced)
- 2 eggs (for omelet)
- 1 cup lettuce (sliced)
- In chicken add water, salt, red chili powder, garam masala powder, turmeric powder & ginger garlic paste. Let it cook till the chicken gets tender & the water dries up.
- Once done. Separate the chicken pieces from their bones & make small pieces of the chicken.
- In a pan heat oil & fry onions till they turn golden brown. Now add tomatoes & a pinch of salt. Cover & let the tomatoes cook till they become tender & the oil separates. Then add the chicken pieces & mix well.
- Boil basmati rice with salt. Strain them & keep aside.
- Beat 4 eggs with a pinch of salt. Make an omelet out of them and shred the omelet.
- Now in a pot add the chicken with 3/4 of the plain rice. Mix it well. Cover & let it cook for 15-20 minutes on low heat.
- To serve, put chicken mixed rice in the serving dish with a layer of the plain left over rice. Place boiled egg slices on the corner of the serving dish & then sprinkle sliced lettuce & shredded omelet.
- Enjoy :).