Recipe

Rice Stuffed Braised Chicken Recipe

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Ingredients

10 oz basmati rice, washed .
5 oz plain yogurt .
1/2 tsp saffron strands .
1 medium onion, finely sliced .
2 whole spring chickens .
4 hard-boiled eggs, quartered .
4 whole cloves .
1 tbsp ground coriander .
2 garlic cloves, crushed .
2 tsps salt .
2 tomatoes, sliced .
2 cinnamon sticks, broken up .
2 tbsps white poppy seeds .
2 tbsps butter .
1/2 tsp turmeric .
6 green cardamoms, split open .
2 tbsps sesame seeds .
4 green cardamoms .
4 dried red chilies .
2 medium onions, finely sliced .
3 garlic cloves, sliced .
3 oz butter .
10 black peppercorns .
1 pint water

Directions

Step #1 Keeping the chicken whole, remove the skin.
Step #2 Slash the chickens making slits in the legs, breasts & back.
Step #3 This will allow the spices to penetrate the flesh.
Step #4 Grind together the poppy seeds, peppercorns, sesame seeds, 4 green cardamoms, & the red chillies.
Step #5 Mix the ground spices with half of the salt, turmeric, & ground coriander into the yogurt.
Step #6 Use half of this mixture only, & rub it into the chicken filling the deep cuts.
Step #7 Set the chicken aside for 1 hr.
Step #8 Save the rest of the spice mix.
Step #9 To Pilau the rice.
Step #10 Melt the butter over med-heat/flame & fry the 2 sliced onions, 3 cloves garlic, cinnamon, & cloves till the onions are brown 6 mins.
Step #11 Add the rice & stir well, cook for 5 mins.
Step #12 Add the water & remaining salt with the saffron strands.
Step #13 Bring to the boil reduce the heat simmer for 12 mins DO NOT STIR THE RICE WHILE IT IS COOKING.
Step #14 Turn of the heat & allow the rice to stand for 10 mins covered.
Step #15 Put 1/4 of the rice aside & allow it to cool.
Step #16 Using a spoon stuff the stomach cavity of the chickens & truss them for braising.
Step #17 In a non-stick pan melt the 2 tbsp butter & add the onion & garlic & stir fry for 2 mins.
Step #18 Put the chickens on their backs on top of the onions, along with the marinade left over from marinating the chickens.
Step #19 You should still have half of the marinade left, keep it.
Step #20 Cover up the pan & cook for 10 mins Turn the chickens over & cook for 10 mins.
Step #21 Turn the chicken onto their backs again and, cover the pan & cook on low for 30 mins, spread the reserved marinade over the birds, turning the birds every 10 mins.
Step #22 Serve the birds whole on a bed of the remaining rice, pour any liquid left from the cooking over the birds.
Step #23 Garnish with hard boild eggs & sliced tomatoes.
Enjoy the Rice Stuffed Braised Chicken recipe

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Rice Stuffed Braised Chicken Recipe

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