Restaurant Style Full Chicken Steam Roast With Rice Plater

60 mins
Serves 1
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Directions

  1. 1Cut the chicken into sections as shown.
  2. 2Cut the chicken into sections as shown.
  3. 3Cut the chicken into sections as shown.
  4. 4Marinate the chicken with 2 tbsp salt, 3 lemons and water.
  5. 5Marinate the chicken with 2 tbsp salt, 3 lemons and water.
  6. 6Marinate the chicken with 2 tbsp salt, 3 lemons and water.
  7. 7Fry the chicken in hot oil for 10 minutes, turning to brown both sides.
  8. 8Fry the chicken in hot oil for 10 minutes, turning to brown both sides.
  9. 9Fry the chicken in hot oil for 10 minutes, turning to brown both sides.
  10. 10Mix 1 cup yogurt, 4 tbsp garlic and ginger paste, 4-5 tbsp chili garlic tomato ketchup, 2 tbsp crushed red pepper, 1 tbsp ground red pepper, 0.5 tbsp turmeric powder, 2 tbsp coriander powder, 1.5 tbsp garam masala, 2 tbsp salt, 0.5 tbsp tartaric acid, a pinch of orange food color, 4 tbsp red chili sauce, and 4 tbsp soy sauce.
  11. 11Mix 1 cup yogurt, 4 tbsp garlic and ginger paste, 4-5 tbsp chili garlic tomato ketchup, 2 tbsp crushed red pepper, 1 tbsp ground red pepper, 0.5 tbsp turmeric powder, 2 tbsp coriander powder, 1.5 tbsp garam masala, 2 tbsp salt, 0.5 tbsp tartaric acid, a pinch of orange food color, 4 tbsp red chili sauce, and 4 tbsp soy sauce.
  12. 12Mix 1 cup yogurt, 4 tbsp garlic and ginger paste, 4-5 tbsp chili garlic tomato ketchup, 2 tbsp crushed red pepper, 1 tbsp ground red pepper, 0.5 tbsp turmeric powder, 2 tbsp coriander powder, 1.5 tbsp garam masala, 2 tbsp salt, 0.5 tbsp tartaric acid, a pinch of orange food color, 4 tbsp red chili sauce, and 4 tbsp soy sauce.
  13. 13Once the yogurt mixture is well-mixed, coat the fried chicken with it.
  14. 14Once the yogurt mixture is well-mixed, coat the fried chicken with it.
  15. 15Once the yogurt mixture is well-mixed, coat the fried chicken with it.
  16. 16Wrap the marinated chicken in baking paper and aluminum foil, making small holes in the foil.
  17. 17Wrap the marinated chicken in baking paper and aluminum foil, making small holes in the foil.
  18. 18Wrap the marinated chicken in baking paper and aluminum foil, making small holes in the foil.
  19. 19Steam the wrapped chicken in a pressure cooker on high heat for 5 minutes, then reduce to low heat and steam for 1 hour.
  20. 20Steam the wrapped chicken in a pressure cooker on high heat for 5 minutes, then reduce to low heat and steam for 1 hour.
  21. 21Steam the wrapped chicken in a pressure cooker on high heat for 5 minutes, then reduce to low heat and steam for 1 hour.
  22. 22Prepare the yellow butter rice: Melt 4 tbsp butter in a pan and add 1 star anise, 1 cinnamon stick, 3 cloves, 1 tsp black peppercorns, 2 cardamom pods and 1 tbsp garlic paste.
  23. 23Prepare the yellow butter rice: Melt 4 tbsp butter in a pan and add 1 star anise, 1 cinnamon stick, 3 cloves, 1 tsp black peppercorns, 2 cardamom pods and 1 tbsp garlic paste.
  24. 24Prepare the yellow butter rice: Melt 4 tbsp butter in a pan and add 1 star anise, 1 cinnamon stick, 3 cloves, 1 tsp black peppercorns, 2 cardamom pods and 1 tbsp garlic paste.
  25. 25Add 2 cups of soaked rice, 1 tbsp turmeric powder, 1 tbsp salt, and 1 tbsp chicken powder.
  26. 26Add 2 cups of soaked rice, 1 tbsp turmeric powder, 1 tbsp salt, and 1 tbsp chicken powder.
  27. 27Add 2 cups of soaked rice, 1 tbsp turmeric powder, 1 tbsp salt, and 1 tbsp chicken powder.
  28. 28Add 1 cup of the water from the pressure cooker, and 2 cups of regular water (3 cups total) ensuring the water level is 1 inch above the rice.
  29. 29Add 1 cup of the water from the pressure cooker, and 2 cups of regular water (3 cups total) ensuring the water level is 1 inch above the rice.
  30. 30Add 1 cup of the water from the pressure cooker, and 2 cups of regular water (3 cups total) ensuring the water level is 1 inch above the rice.
  31. 31Mix well, then bring to a boil and reduce to low heat, add 4 green chilies and steam for 15 minutes.
  32. 32Mix well, then bring to a boil and reduce to low heat, add 4 green chilies and steam for 15 minutes.
  33. 33Mix well, then bring to a boil and reduce to low heat, add 4 green chilies and steam for 15 minutes.
  34. 34Serve the steam roast chicken over the yellow butter rice.
  35. 35Serve the steam roast chicken over the yellow butter rice.
  36. 36Serve the steam roast chicken over the yellow butter rice.

Ingredients

  • 1300 grams whole chicken
  • 1300 grams whole chicken
  • 1300 grams whole chicken
  • 2 tablespoons salt
  • 2 tablespoons salt
  • 2 tablespoons salt
  • 3 units lemon juice
  • 3 units lemon juice
  • 3 units lemon juice
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 1 cup yogurt
  • 1 cup yogurt
  • 1 cup yogurt
  • 4 tablespoons garlic and ginger paste
  • 4 tablespoons garlic and ginger paste
  • 4 tablespoons garlic and ginger paste
  • 4 tablespoons chili garlic tomato ketchup
  • 4 tablespoons chili garlic tomato ketchup
  • 4 tablespoons chili garlic tomato ketchup
  • 2 tablespoons crushed red pepper
  • 2 tablespoons crushed red pepper
  • 2 tablespoons crushed red pepper
  • 1 tablespoon ground red pepper
  • 1 tablespoon ground red pepper
  • 1 tablespoon ground red pepper
  • 0.5 tablespoon turmeric powder
  • 0.5 tablespoon turmeric powder
  • 0.5 tablespoon turmeric powder
  • 2 tablespoons coriander powder
  • 2 tablespoons coriander powder
  • 2 tablespoons coriander powder
  • 1.5 tablespoons garam masala
  • 1.5 tablespoons garam masala
  • 1.5 tablespoons garam masala
  • 2 tablespoons salt
  • 2 tablespoons salt
  • 2 tablespoons salt
  • 0.5 tablespoon tartaric acid
  • 0.5 tablespoon tartaric acid
  • 0.5 tablespoon tartaric acid
  • 1 pinch orange food color
  • 1 pinch orange food color
  • 1 pinch orange food color
  • 4 tablespoons red chili sauce
  • 4 tablespoons red chili sauce
  • 4 tablespoons red chili sauce
  • 4 tablespoons soy sauce
  • 4 tablespoons soy sauce
  • 4 tablespoons soy sauce
  • 4 tablespoons butter
  • 4 tablespoons butter
  • 4 tablespoons butter
  • 1 unit star anise
  • 1 unit star anise
  • 1 unit star anise
  • 1 unit cinnamon stick
  • 1 unit cinnamon stick
  • 1 unit cinnamon stick
  • 3 units cloves
  • 3 units cloves
  • 3 units cloves
  • 1 teaspoon black peppercorns
  • 1 teaspoon black peppercorns
  • 1 teaspoon black peppercorns
  • 2 units cardamom pods
  • 2 units cardamom pods
  • 2 units cardamom pods
  • 1 tablespoon garlic paste
  • 1 tablespoon garlic paste
  • 1 tablespoon garlic paste
  • 2 cups rice
  • 2 cups rice
  • 2 cups rice
  • 1 tablespoon turmeric powder
  • 1 tablespoon turmeric powder
  • 1 tablespoon turmeric powder
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon chicken powder
  • 1 tablespoon chicken powder
  • 1 tablespoon chicken powder
  • 1 cup water from pressure cooker
  • 1 cup water from pressure cooker
  • 1 cup water from pressure cooker
  • 2 cups water
  • 2 cups water
  • 2 cups water
  • 4 units green chilies
  • 4 units green chilies
  • 4 units green chilies

Equipment

knifebowlpressure cookerwok or frying pan

Tips

  • Make sure the chicken is completely submerged in the water during the first marination step. This will help remove any blood and odors.
  • Don't make the yogurt mixture too thin.
  • Apply the marinade well to the cuts on the chicken.
  • Rest the chicken overnight after applying the marinade.
  • Let the rice steam for 15 minutes on low heat after the water boils off for the best results.
  • Serve the steam roast chicken with the yellow butter rice for a delicious dish