Chicken Pot Rice Recipe | Restaurant Style | चिकन पॉट राइस | Chef Sanjyot Keer

Full written recipe for Chicken pot rice Prep time: 25-30minutes Cooking time: 30-35 minutes Serves: 5-6 people Boiling of rice Ingredients: Basmati rice | बासमती चावल 2 cups Star anise | चक्री फूल 2 nos. Fresh red / green chillies | हरी / लाल मिर्ची 2-3 nos. (sliced) Salt | नमक to taste Method: Wash the rice well with fresh water and soak it for atleast 30 minutes. Further, set water for boiling in a stock pot, once the water starts to boil, add the star anise, fresh red chillies and salt, mix well and add the soaked rice, boil & cook for 4-5 minutes or until the rice is almost cooked. Make sure the rice is not fully over overcooked. There should be a little bite in it. Once the rice is almost done, drain the water and remove the rice in a sieve or a big size thal, to evaporate the steam and to stop the further cooking process. Use a fork to fluff up the rice to avoid any breaking of the grains. Keep it aside to be used later in making the pot rice. Cooked chicken Ingredients: Chicken | चिकन (breast) 450 grams Ginger garlic paste | अदरक लहसुन पेस्ट 1 tsp Black pepper powder | काली मिर्च पाउडर a pinch Whole egg | अंडा 1 no. Cornflour | कॉर्नफ्लोर 1 tbsp Method: Here i've taken chicken breast, you can also prefer other boneless parts of chicken, cut them in thin strips keeping the knife diagonal. Take a mixing bowl, add the other ingredients, and mix well with the chicken slices makes sure the chicken gets coated really well. Set oil for deep frying, once the oil is moderately hot, deep fry the chicken slices on medium high heat, chicken slices cook very easily and quickly, makes sure we do not have to overcook them or else they’ll turn rubbery. We need to cook them briefly for about 2-2.5 minutes or until the colour changes slightly. Tender juicy chicken slices are ready, keep it aside to be used later in the pot rice gravy. For pot rice gravy Ingredients: Oil | तेल 1 tbsp Onion | प्याज़ 1 tbsp (chopped) Garlic | लहसून 3 tbsp (chopped) Ginger | अदरक 1 tbsp (chopped) Fresh red / green chillies | हरी / लाल मिर्ची 1-2 nos. (sliced) Star anise | चक्री फूल 2 nos. Chicken stock / hot water | चिकन स्टॉक / गरम पानी 500-600 ml Light soy sauce | लाइट सोय सॉस 1 tbsp Dark soy sauce | डार्क सोय सॉस 1 tsp Oyster sauce | ऑयस्टर सॉस 1 tbsp (optional) Green chilli paste | हरी मिर्ची की पेस्ट 1 tsp Honey / sugar | शहद / चीनी 1 tbsp Vinegar | सिरका 1 tsp Aromat powder | एरोमाट पाउडर 1 tsp (optional) Salt | नमक to taste Dhyaan dijiye namak kam use kijiye sauces mein already namak hai White pepper powder | सफेद मिर्च पाउडर 1/2 tsp Cornstarch | कॉर्नफ्लोर 3-4 tbsp Water | पानी very little French beans | फरसी 1/3 cup Baby corn | बेबी कार्न 1/3 cup (blanched) Zucchini | जूकिनी 1/3 cup Mixed bell peppers | मिक्सड शिमला मिर्च 1/3 cup Broccoli | ब्रॉकली1/3 cup Carrot | गाजर 1/3 cup Onion petals | प्याज़ के पंखुड़ी 1/3 cup Bok choy | चीनी गोभी 1/3 cup Oyster mushroom | ऑयस्टर मशरुम 1/3 cup Spring onion greens | हरे प्याज़ के पत्ते 2 tbsp Method: Set a wok on high heat, add oil, onions, garlic, ginger, fresh red chillies & star anise, stir and cook for 1 minute. Further, add the chicken stock, and bring to a boil on high flame. Further add sauces, green chilli paste, honey, vinegar, aromat powder, salt & white pepper powder, stir well. Now add cornstarch & water & mix well to make a smooth slurry, add the slurry gradually and stir continuously, stir & cook until the gravy tends to thicken, make sure to add enough slurry to make the gravy thick. Further add all the veggies and cook for 2-3 minutes on high flame, then add the cooked chicken, if you’re cooking the veg version you can add the paneer at this stage. Finish it by adding some spring onion greens. As you can see everything is coked so you do not ned to cook any further, gravy for pot rice is ready, now let’s assemble. Assembly: You can use any earthen pot or a wok that you can keep directly over the flame, start by spreading rice first and then pour the chicken gravy over it, cook it on low heat for 5 minutes so the rice and gravy comes together well. You can also place a tawa beneath the earthen pot or the wok to avoid the burning of the rice. After cooking for 5 minutes, open the lid & serve hot. #YFL #SanjyotKeer #Potrice The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN Intro 0:00 Rice soaking 0:44 Chicken prep 2:08 Frying 3:02 Gravy 3:34 Layering 7:51 Plating 8:41 Outro 9:03