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
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.
|