Sticky Rice with Chicken and Veggies
- by Debarati Chakraborty Ingredients: Gobindobhog Rice 200 gm Chicken Keema 250 gm Mushroom Diced 150 gm Bell Pepper Red 1 pc chopped Bell Pepper Yellow 1 pc chopped Capsicum 1 pc chopped Carrot 1 pc chopped Onion 1 pc chopped Ginger garlic paste 1 tablespoon Cinnamon stick Refined oil, salt, black pepper powder as needed. Recipe: Heat oil in a large pan. Add cinnamon stick. Add ginger garlic paste, then add onions. After the onions become golden fried, add all the veggies and chicken and mushroom. Cook them in high flame until the water is fully reduced. Add salt, and black pepper powder. Clean the Gobindobhog rice with water and add it into the pan. Stir for 5 minutes. Then add water (twice of the volume of rice added) and cook under low flame for around 35 minutes. Caution should be taken so that the the mixture doesn't get burnt from the bottom. After the rice is fully cooked, switch off the gas and keep the preparation uncovered for 5 min
