How to make Clay Pot Rice -
This is a Chinese speciality – rice cooked with herbs, sauces, chicken sausages and mushrooms in a claypot – hence the name.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Rice (चावल), Chicken sausages (चिकन सौसेज़)
Cuisine : Chinese
Course : Rice
For more recipes related to Clay Pot Rice checkout Jeera Rice, Handi Biryani, Bisi Bele Huliyana, Brown Rice Vegetable Pilaf . You can also find more Rice recipes like Gulabari Kofta Biryani Beans And Vegetable Biryani Sichuan Fried Rice Beer Rice
Clay Pot Rice Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Clay Pot Rice Recipe
Rice 1 cup
Chicken sausages 2-3
Oil 2 tablespoons
Garlic chopped 2 tablespoons
Ginger cut into thin strips 1½ inch
Salt to taste
White pepper powder 1 teaspoon
Chicken stock 2½ cups
Chicken breast cut into cubes 1
Soy sauce 2 teaspoons
Oyster sauce 2 tablespoons
Sugar 1 teaspoon
Vinegar 2 teaspoons
Spring onion bulbs sliced 2
Spring onion greens cut into thin strips 2 + for garnishing
Mushrooms soaked 3-4
Method
Step 1
Heat one tablespoon oil in a non-stick wok, add one tablespoon garlic and one third ginger and sauté till golden.
Step 2
Add rice and mix. Add salt, half the white pepper powder and chicken stock and mix. Cover and cook on medium heat till rice is almost cooked.
Step 3
Put chicken, soy sauce, oyster sauce, sugar, vinegar, salt and remaining white pepper powder in a mixing bowl and mix well.
Step 4
Heat remaining oil in non-stick pan, add remaining garlic, one third ginger and spring onions and sauté for fifteen seconds.
Step 5
Add chicken and sear it tossing on high heat.
Step 6
Slice the sausages diagonally and add it to the pan and toss.
Step 7
Add this chicken mixture to the rice in the wok and spread it evenly. Put some spring onion greens and remaining ginger on top.
Step 8
Chop mushrooms roughly, add it to the wok, cover and cook for five to eight minutes more.
Step 9
Transfer the rice into a clay pot and serve garnished with spring onion green strips.
Nutrition Info
Calories : 1332 Kcal
Carbohydrates : 178.4 gm
Protein : 78 gm
Fat : 33.8 gm
Other : Zinc- 12mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
