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“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.”
READY IN:
1hr 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Once done. Separate the chicken pieces from their bones & make small pieces of the chicken.
  3. 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.
  4. Boil basmati rice with salt. Strain them & keep aside.
  5. Beat 4 eggs with a pinch of salt. Make an omelet out of them and shred the omelet.
  6. 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.
  7. 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.
  8. Enjoy :).

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