Another recipe from Church Cookbook that turned out well.My husband fondly calls this dish american biryani 😀
1 breast piece cut up into small pieces
1 handful minced onions
1/2 green bell pepper diced
1/2 tsp chilli powder(optional)
1 cup rice(used basmati rice)
21/2 cup chicken bouillon water(Added 2 cubes of chicken bouillon in 21/2 cups of water)
1 can mushrooms(you can use fresh boiled or precooked mushrooms)
1 garlic minced
For frying chicken:
1 cup flour (added salt and pepper)
1.Preheat oven to 350 degrees
In a pan heat oil,(add little as this oil will be later used up in the recipe,you do not want to make the dish greasy,you can always add more later if you feel it has considerably reduced)
2.Dip the chicken in the egg mixture later in the flour mixture and brown fry it.
3.Remove the chicken and place in paper towels.
4.Add the onions,garlic and bell peppers in the same oil and cook until tender.Drain the excess oil.
5.Add the rice and brown for a minute or two.
6.Switch off the flame.Add the mushrooms,chilli powder and bouillon water.
7.Transfer this mixture to a baking Dish.
8.Arrange the chicken on top of the mixture.
9.Cover and Bake for 1 hr.