Nallampatti Rice

Method

1. 1

   Soak the Basmati rice in water for 20 minutes. In a pot, bring water to a boil along with the other ingredients. Add Basmati rice and cook it, uncovered, for 5 minutes. Drain off the water and transfer the rice to a flat dish. Allow it to cool down.

   Basmati RiceWaterBay LeavesGreen CardamomSaltSunflower Oil

2. 2

   In a pot, add chicken, turmeric powder, salt, ginger garlic paste and black peppercorn, and mix. Add water and mix. Bring it to a boil.

   ChickenTurmeric PowderSaltBlack PeppercornsGinger Garlic PasteWater

3. 3

   Reduce the flame, cover and cook for 20 minutes. Turn off the heat. Take out the chicken pieces and allow it to cool slightly. Take off the meat from the bones and shred into smaller pieces, and set it aside. Reserve the water also for later.

4. 4

   Use a kadai or wok to cook the rice. Heat the pan and add gingelly oil. Add dry red chilli, curry leaves and shallots. Saute until the shallots turn translucent.

   Gingelly OilSmall Onion (Shallots)Curry leavesDry Red Chilli

5. 5

   Move the shallots to the side of the pan. In the centre of the pan, add the egg along with a pinch of salt. Allow it to cook slightly for 15 seconds, then scramble the egg.

   Eggs

6. 6

   Add the shredded chicken and saute for a minute on high heat.

7. 7

   Add chicken masala, salt and water. Bring it to a boil and allow it to cook until the liquid thickens. Add the cooked rice and mix. Stir-fry for 2 minutes. Garnish with coriander leaves, and serve.

   SaltChicken MasalaCoriander Leaves