Chicken fi Har Rice

Chicken fi Har is a delicious flame-grilled chicken recipe, you will love to try! Chicken is marinated and flame-grilled after cooking. It is then added to a simple but yummy gravy which is poured hot over special fragrant rice. A new dish to try if you love Indian and Arabic Rice fusion recipes.

Total time. (shown at bottom of page) is not inclusive of – marination of chicken (30 minutes).

The Recipe Intro↓ has , more information on this recipe, stepwise images as well as Recipe Video. Don’t forget to check it out.

Ingredients:

Chicken (with bone and skinless), cut into small pieces		1 kg
Sunflower oil (for shallow frying)		As needed
Red onions, sliced		5 medium-sized
Ginger-Garlic paste		2 Tbsp Ginger-garlic paste
Long and mild green chillies, sliced vertically through the middle		4-5
Kabsa Spice mix (see notes)		3 tsp
Carrots, sliced into half-inch rounds		2 smaller sized
Capsicum(Bell pepper), sliced into thin rounds		1
Chicken bouillon/stock cube		1
Turmeric powder		1 pinch
Coriander powder		1 tsp
Fresh coriander, chopped		1/4 cup
Fresh lemon slices, for serving		As needed

To Marinate the Chicken:

Chicken bouillon/stock cube		1
Sunflower oil		1 Tbsp
Ginger-Garlic paste		2 Tbsp
Kabsa Spice mix (see notes)		2 tsp
Turmeric powder		3/4 tsp
Chilli powder		1/2 tsp
Black pepper powder		1/2 tsp
Salt (this is enough since we are also using a chicken stock cube)		1/2 tsp

For the Rice:

Basmati rice		4 cups
Sunflower oil		5 Tbsp
Red onion, sliced		1 large
Garlic (ground with 1/4 cup water to a paste)		6 large cloves
Chicken bouillon/stock cube		1
Green Cardamom pods		5
Cloves		5
Cinnamon		2 sticks
Water		8 cups (1 cup = 240 ml)
Salt (or 3 1/2 if you are not using chicken stock)		2 1/2 tsp
Kabsa Spice mix (see notes)		1 1/2 tsp
Lime juice		1 tsp

Method:

1. Rinse and drain the chicken pieces well.
2. To marinate the chicken firstly, dissolve the chicken stock cube with sunflower oil (1Tbsp). Add this to the chicken along with ginger-garlic paste(2Tbsp), kabsa spice mix(2tsp),  turmeric powder(3/4tsp),  chilli powder(1/2tsp), black pepper powder(1/2tsp) and salt(1/2tsp). Rub these ingredients, thoroughly into the chicken and set aside for 30 minutes. Meanwhile, rinse, soak and keep the rice drained and slice the onions etc..
3. Once the chicken has marinated for 30 minutes, we can shallow fry it. Heat sufficient oil in a pan and lay the pieces in batches to shallow- fry on medium heat.
4. Fry both sides till somewhat brown-coloured but only about 80 % cooked. Remove from the oil and set aside.
5. Remove the frying oil from the pan, wipe clean and use a strainer to return 5-6 Tbsp of oil to this pan. Reserve the remaining oil for later.
6. Continue making the masala in this.

To cook the Masala:

1. Return the pan of strained oil to heat. Add sliced onions(5medium-sized).
2. Patiently, on a low-medium flame, saute for 10 minutes. Stir continuously. I moved this pan to another burner, to start cooking the rice simultaneously.
3. Now, add the ginger-garlic paste(2 Tbsp)  Stir and cook till the raw smell of ginger and garlic is gone. You should end up with a very soft, golden mixture, without any darkened/blackish onions, if you have been regularly stirring. Darkened Onions will spoil the taste of the masala.
4. Add the long sliced, green chillies(4-5) and kabsa spice mix (3 tsp). Saute till chillies are softened and the mixture is nice and fragrant.
5. Now add the sliced carrot and chicken stock cube. Mash it into the mixture.
6. Add turmeric(pinch)and coriander powder(1 tsp).
7. Add up to 1 cup water a little at a time over the course of sauteeing.
8. Cover and cook on lowest heat. Keep warm till the smoked chicken is ready to be added.

To cook the Rice:

1. Rinse the rice several times, till the water runs clear. Cover with fresh water and soak for 15 minutes ( no longer). Drain and set aside.
2. Slice the onion(1large). Add garlic cloves(6large) to a grinder with 1/4 cup water. Grind this to a paste.
3. Heat a heavy-based, pot with lid, suitable for cooking the rice.
4. Add the sunflower oil (5Tbsp). Once hot, add the sliced onion and saute till just lightly golden in colour.
5. Add the prepared watery garlic paste. Saute till the raw smell of garlic is gone.
6. Add the chicken stock cube. Mash this into the sauteed mixture.
7. Add the whole spices: Cardamom(5), Cloves(5) and Cinnamon (2 sticks). Stir till you get and evenly golden mixture.
8. Add 8 cups of water. Bring to boil. Meanwhile, return to cooking the Masala.
9. As soon as the water comes to a boil, add the well-drained rice and salt(2 1/2tsp).  Sir once and allow to come back to a boil again, adding kabsa spice mix(1 1/2 tsp) and lime juice(1 tsp). Optionally you may add a pinch of turmeric powder, for colour. Once boiled, lower heat.
10. Cover and cook on the low heat till rice is cooked. Don’t stir in between. When water is completely absorbed, and rice cooked, fluff up the rice and set aside.

Smoke the chicken only once the masala and rice is ready. Once the chicken is added to the masala, it must be served quickly.

1. Flame grill the par-fried chicken as shown in the video with an appropriate pan or substitute.
2. Make sure to smoke for about 5 minutes in batches, getting little flames on the chicken in the process.  you can smell the difference the smoke adds to the aroma of the chicken with kabsa spice. The chicken will also develop some char marks here. The chicken does not require to be flipped over in the smoking process. I smoked the chicken in 3 batches.
3. Add each batch to the gravy, cooking on a very gently flame, adding water as needed to keep the gravy moist.
4. When the final batch is added, also add the sliced capsicum. Cook just long enough for the capsicum to be nice and tender. Add enough water for that.
5. Finally, add the chopped coriander, stir – cover and remove from heat. The Smoky Chicken fi HAR Masala is ready

Final presentation:

1. Once the rice has been fluffed up from the bottom to prevent the built-in steam from overcooking the rice in the pot, add a little bit of the reserved oil from frying the chicken and a few ladles of masala-gravy from the pan, and toss through the rice. This adds colour and fragrance through the rice.
2. You can either serve the chicken masala on the side or plate the rice and add the masala on top.
3. Sliced lemon wedges make a great addition.

Chicken fi Har Rice

Notes:

• See intro page for a stepwise image slide show and more info on this recipe. Or watch the detailed video.
• If you prefer not to use chicken bouillon/stock cube, just add sufficient salt in place of it. For the rice and replace the 8 cups of water with 8 cups of homemade chicken stock. Adding chicken stock to the marinade and gravy gives this dish a unique flavour. You can find chicken stock cubes that are MSG-free. Look for it.
• Kabsa Spice Mix is essential in this recipe. Check it out.
• Ginger-Garlic paste is made by grinding together equal amounts of fresh ginger and garlic. This is always stored for Indian cooking. See how to prepare it in this video.
• Salata Hara and Garlic Sauce are served along this rice dish.

Key Ingredients: Rice, Chicken, Onion, Garlic, Ginger, Kabsa Spice mix, Spices, Green Chilli, Coriander, Oil, Chicken Stock cubes, Salt.

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