Ingredients

• 250 gms rice cooked in salt water
• 50 gms 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

• Heat 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.