Ingredients
250 gms rice cooked in salt water 50 gms pistachio paste 1 cup chicken, boiled and shredded 2-3 tbsp butter 2 cups spring onion chopped 1 tbsp flour 1 cup milk 1/2 cup chicken stock 3-4 chillies, chopped Salt and pepper to taste 1/2 tsp ajinomoto Carrots for garnishing Few pistachios chopped
Recipe Method
Heat butter and saute 1 cup onion. Add chicken and cook for 2 minutes. Add flour, saute till light brown. Add the pistachio paste, saute for 1 minute. Gradually add milk, stock, chillies and 1/2 cup spring onion. Cook for 2-3 minutes season with salt, pepper and ajinomoto and remove from fire Fry remaining spring onions in oil, add rice and remove from fire. Grease an oven proof dish, spread half the rice, spread the sauce over it and cover with remaining rice. Sprinkle some chopped pistachio on the rice and knobs of butter. Bake for 10 minutes. Decorate with carrot petals.
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