Stew Rice

Recipe No: 13

This is one of the very unique dishes that I had seen my mother in law cook. I never asked her for her recipe….as she doesn’t have one…She just cooks... no spoons or measuring cups. It comes naturally for her……  But having spend a lot of time with her in her kitchen watching her cook, helped me recreate this awesome tasting, very unique dish. I don't know whether it came out as good as hers, but still it is finger licking good.

Ingredients                                                                Serves 6 adults

For the stew

• Chicken………………………....1/2kg (Remove the skin, cut into small pieces, wash and drain.

• Oil………………………………….1 ½ Tablespoons
• Whole spices………………......4 Cardamom pods, 8 Cloves and 1 one inch Cinnamon piece)
• Onion chopped…………….......3/4 cup
• Ginger chopped……………......1 ½ Tablespoons
• Garlic chopped……………........1 ½ Tablespoons
• Indian Green chilly………….... 7-8 split into halves (Depending on your taste. If you                                                              are using hotter varieties, use less)
• Tomato sliced…………………....1/2 large
• Thin coconut milk……………...3/4 cup (mix 1/4 cup canned thick Coconut Milk with ½ cup Water)
• Thick coconut milk………….....3/4 cup
• Pepper powder……………….....1/2 Teaspoon
• Homemade Garam Masala…..3/4 Teaspoon (powder)
• Coriander leaves chopped…....3 Tablespoons
• Salt as per taste
• Oil……………………………………...1 Tablespoon
• Shallot sliced…………………....….1 Tablespoon
• All purpose flour……………........1 Teaspoon
• Water………………………………....1/4 cup

To make rice

• Ghee…………………………………..2 Tablespoons
• Whole Garam Masala…………...4 Cardamom pods, 8 Cloves, 1 one inch Cinnamon stick                                                     and a small piece of Star Anise) 
• Rice ……………………………………2 cups
• Boiling Water……………………..4 cups
• Salt …………………………………….as per taste

Method of Preparation

To make the Stew

1. To a shallow pan add 1 ½ Tablespoons of oil and add the crushed whole Garam Masala and saute till it’s fragrant
2. Add chopped Onion, Ginger, Garlic and Green chilly and saute till everything is wilted for about3 minutes.
3. Add the chicken and saute for 3 minutes on high heat.
4. Add thin coconut milk, salt and half teaspoon of Garam Masala and cook till the chicken is done.
5. Add sliced tomato when the chicken is 3/4th done.
6. In another shallow pan add 1 Tablespoon of oil and saute the shallots till brown.
7. Adjust the heat to medium and add 1 teaspoon of flour and saute till its raw smell is gone. This takes time, so be patient.
8. Add ¼ cup water and mix till everything is combined well with no lumps. Add this to the already cooked stew and mix well.
9. After a minute of boiling, add the thick coconut milk and pepper powder. Check the seasonings. Salt should be slightly higher than usual as it have to be mixed with the rice.
10. If there is extra gravy, let it dry. This stew should be thick. When it’s almost thick, add the rest of the Garam Masala and the coriander leaves. Switch off the flame.

To make the Rice

1. While the stew is cooking let’s make the rice.
2. Wash and soak the rice for 15 minutes. Then let it drain.
3. On a pan on medium high heat, add the Ghee followed by whole Garam Masala. Saute it till fragrant.
4. Add the rice and fry it good (till the grains on the bottom of the pan start to move on its own).
5. Add boiled water and salt (I use at least one teaspoon)
6. Close the lid, lower the heat to minimum and let it cook till all the water is absorbed.
7. Once done just fluff up the rice. And keep it open till assembling the rice.

Assembling the dish and baking

1. Preheat the oven to 350˚F/180˚C
2. I used a bunt pan. But you can use any oven proof dish. Apply a slight coating of ghee on the bottom.
3. Line the bottom of the pan with 1/3rd of the rice, followed by whole of the chicken and then 1/3rd of the rice.
4. Put the rest of the rice into the pan in which you made the stew and swirl it around so that it picks all the gravy left in the pan. This will add extra moisture and taste to the dish.
5. Layer this on top of the baking dish. Push all the layers a bit so that the rice and the chicken will all stay compact.
6. Cover the top with Aluminum foil and bake for 30 minutes.
7. If you are using a bunt pan turn it over into a nice flat plate and serve it warm with spicy pickle.

Make it enjoy the deliciousness and
serve it to your family with love….