Ingredients:
• 250 g – Rice cooked in salt water
• 50 g – Pistachio paste
• 1 cup – chicken, boiled and shredded
• 2-3 tbsp – Butter
• 2 cups – Spring onion chopped
• 1 tbsp – flour
• 1 cup – Milk
• 1/2 cup – Chicken stock
• 3-4 – chillies, chopped
• salt and pepper to taste
• 1/2 tsp – ajinomoto
• Carrots for garnishing
• few Pistachios chopped
Method:
- Heat the butter and saute 1 cup onion. Add chicken and cook for 2 minutes.
- Add flour, saute till light brown.
- Add the pistachio paste, saute for 1 minute.
- Gradually add milk, stock, chillies and 1/2 cup spring onion. Cook for 2-3 minutes season with salt, pepper and ajinomoto and remove from fire
- Fry remaining spring onions in oil, add rice and remove from fire.
- Grease an oven proof dish, spread half the rice, spread the sauce over it and cover with remaining rice.
- Sprinkle some chopped pistachio on the rice and knobs of butter. Bake for 10 minutes. Decorate with carrot petals.
Recipe courtesy of Rabab