Indian Style Roasted Chicken Rice

Chicken rice (2)

Chicken rice is very much considered one of the national dishes of Singapore. As an Indian born and bred in Singapore, I naturally grew up eating the Chicken rice sold in the hawker centres. The Indian in me got me to experiment a Chicken Rice with that Indian touch and here is that recipe! Whether you are a Chinese, Indian or of another ethnic group, whether you have tried the original version or not – I promise, you will like this Indian Style Roasted Chicken Rice!

Preparation time: 30 minutes

Cooking time:       1 hour

Serves:                    5

ROASTED CHICKEN

10 shallots

5 cloves garlic

150 ml yoghurt

1 teaspoon five-spice powder

2 teaspoons meat curry powder

1 tablespoon honey

1 teaspoon salt

2 tablespoons lemon juice

8 large chicken wings or 6 chicken drumsticks

100 ml Q.B.B. Pure Ghee, melted, for basting

METHOD

  1. Place the first 8 ingredients into a blender and blend till smooth.
  2. Marinade the chicken pieces in the blended ingredients for 4 hours.
  3. Place on a rack in a preheated oven of 180°C and bake for 40 minutes, basting it often with Q.B.B. Ghee.

THE RICE

4 cloves garlic, pounded coarsely

500 g long grain rice, washed and drained

1 teaspoon briyani powder

½ teaspoon egg yellow colouring

4 pandan leaves, tied into a knot

1 ¼ teaspoon salt

900 ml chicken stock or water

5 thin slices ginger

2 tablespoons Q.B.B. Pure Ghee

METHOD

  1. Heat Q.B.B. Pure Ghee and sauté the garlic and ginger until very aromatic.
  2. Add rice grains and stir fry 1–2 min and transfer to rice cooker.
  3. Add in remaining ingredients and turn on rice cooker.
  4. Serve with roasted chicken and chilli sauce.

CHILLI SAUCE

5 red chilli padies

2 cm fresh young ginger

½ teaspoon salt

80 ml chicken stock

1 teaspoon melted Q.B.B. Pure Ghee

3 tablespoons calamansi juice (limau kasturi)

1 teaspoon sugar

3 cloves garlic

8 fresh red chillies

METHOD

  1. Blend the above ingredients together coarsely.

 

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