Desi-Style Chicken Fried Rice
Ingredients:
- 2 cups cooked rice (preferably day-old)
- 250g chicken breast, diced/sliced
- 2 tablespoons oil (vegetable or ghee)
- 1 large onion, finely chopped
- 2-3 green chilies, slit (adjust to taste)
- 3-4 garlic cloves, minced
- 1 teaspoon ginger paste
- 1 teaspoon soy sauce
- 1 teaspoon vinegar
- 1/2 teaspoon garam masala (optional)
- 1 cup mixed vegetables (peas, carrots, bell peppers, etc.)
- Fresh spring onion, chopped (for garnish)
- Salt, to taste
- Black pepper, to taste
- 2 eggs beated
Instructions:
1. Marinate the diced chicken with a little salt, black pepper, and soy sauce. Let it sit for 15-20 minutes.
2. Heat 2 tablespoons of oil in a large pan or wok over medium heat.
3. Add the marinated chicken to the pan and cook until it’s no longer pink and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
4. In the same pan, add a bit more oil if needed. Add the finely chopped onion and sauté until golden brown.
5. Add the minced garlic, ginger paste, and slit green chilies. Sauté for another minute until fragrant.
6. Toss in the mixed vegetables and cook for about 3-4 minutes until they are tender. Crack 2 eggs into the pan and scramble it in a corner.
7. Add the cooked chicken back into the pan and mix well.
8. Stir in the cooked rice, vinegar, and garam masala (if using). Adjust salt and pepper to taste.
9. Mix everything thoroughly and cook for a few more minutes until heated through.
10. Remove from heat and garnish with fresh spring onion chopped.
12. Serve hot with your favorite sauce or raita.
Enjoy your flavorful Chicken Fried Rice!
Ingredients:
- 1 cup rice (preferably basmati)
- 1/2 cup split yellow moong dal (lentils)
- 1 medium onion, finely chopped
- 1-2 green chilies, slit
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon caraway seeds
- 1/2 inch cinnamon stick, 2 cardamoms, 2 cloves
- 2 tablespoons ghee or oil
- Salt, to taste
- 4 cups water
- Fresh coriander leaves, chopped (for garnish)
Instructions:
1. Wash the rice and moong dal under running water until the water runs clear. Soak them together in water for about 30 minutes, then drain.
2. In a pot, heat ghee or oil over medium heat. Add caraway seeds , cinnamon, cardamoms, and cloves, let them splutter.
- Add the chopped onions and green chilies. Sauté until the onions turn golden brown.
3. Stir in the ginger-garlic paste and sauté for a minute until fragrant.
4. Add turmeric powder and salt. Mix well.
5. Add the soaked and drained rice and moong dal to the pot. Stir gently to combine.
6. Pour in 4 cups of water and bring it to a boil.
7. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the rice and dal are cooked and soft.
8. Fluff the khichdi with a fork. Garnish with fresh coriander leaves and serve hot with yogurt or pickle.
Enjoy your comforting Hyderabadi Khichdi!
Ingredients:
- 2 cups basmati rice
- 4 cups water
- 2 tablespoons ghee or oil
- 1-2 bay leaves
- 3-4 green cardamom pods
- 4-5 cloves
- 1 small cinnamon stick
- Salt, to taste
- 1 large onion, thinly sliced
- 2-3 green chilies, slit
- 1 teaspoon ginger-garlic paste
- 1 teaspoon caraway seeds
- Fresh coriander leaves, chopped (for garnish)
- Fresh mint leaves, chopped (for garnish)
Instructions:
1. Rinse the basmati rice under running water until the water runs clear. Soak for about 30 minutes, then drain.
2. In a pot, heat ghee or oil. Add caraway seeds, bay leaves, cardamom, cloves, and cinnamon stick. Sauté for a minute until fragrant.
3. Add the sliced onions and sauté until golden brown. Add ginger garlic paste, salt, greens to it. Saute.
4. Add the soaked rice and gently stir for a couple of minutes.
- Pour in 4 cups of water and add salt. Bring to a boil, then reduce the heat, cover, and simmer until the rice is cooked (about 15-20 minutes). Fluff the rice and set aside.
5. Serve hot.
Enjoy your delicious Bagara Rice!
Ingredients
Mexican Spice Mix:
- 3 tablespoons paprika powder
- 3 tablespoons cumin powder
- 2 teaspoons salt
- 2 teaspoons red chili powder
- 1 teaspoon black pepper powder
Chicken:
- 1 kg chicken (with bones)
- Juice of 1 lime or lemon
- 6 garlic cloves, minced
- 3 heaped tablespoons Mexican spice mix
Rice:
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1-2 capsicums, thinly sliced
- 3 cups rice (soaked in water for at least 30 minutes)
- 2 chicken bouillon cubes
- 1 can (400 g) of tomatoes (or 2-3 peeled fresh tomatoes)
- 1 can of corn
- 1 can of kidney beans
Garnish:
- Lime wedges
- Fresh cilantro or parsley
- Jalapeño peppers
Instructions
1. Prepare the Mexican spice mix and set it aside.
2. Mince the 6 garlic cloves.
3. Wash the chicken and mix it with 3 heaped tablespoons of the Mexican spice mix, the minced garlic, and the juice of 1 lime or lemon. Ensure the chicken is evenly coated.
4. Heat a little oil in a pot and add the chicken pieces. Cook over medium heat until fully cooked. Remove the chicken and set aside.
5. In the same pot, add the chopped onion and sauté for about a minute, then add the minced garlic. Cook until fragrant, but don’t brown the onions—just soften them.
6. Add the sliced capsicum, chicken bouillon cubes, and chopped tomatoes to the pot.
7. Rinse the kidney beans and corn from their cans, then add them to the onion mixture.
8. Incorporate the pre-soaked rice into the mixture and add enough water to cook the rice (about 5-6 cups). Add the cooked chicken pieces as well.
9. Mix everything together and taste for salt and spice, adding more if needed.
10. Cook on high heat until the water evaporates. Then cover the pot and steam the rice (dum) for 10-15 minutes, as needed.
11. The rice will be slightly sticky since it’s a one-pot recipe.
12. Serve hot with lime wedges, fresh cilantro, and jalapeños.
Enjoy your delicious meal!
Ingredients :
Basmati rice: 1 Kg
Mutton/Chicken with bones: 1Kg
Rice 750 gms - 1 kg
Onions sliced to fry : 3-4 large, approx 300 gms. ( Or 100gms fried onion)
Shah zeera: 1/2tsp
Cloves : 4
Green cardamoms : 4
Cardamom powder 1 tsp
Garam masala powder 2 tsp
Cinnamon: 4 sticks
Salt: According to the taste.
Oil to fry onion
Ginger-Garlic paste: 3 tbs
Red chilli powder: 2+ tablespoons
Turmeric powder: 1 tsp
Yogurt : 300/350grams
Fresh cream 50 ml approx.
Lemon juice : 2 tbsp or as per taste.
Fresh coriander : 1 cup finely chopped
Fresh mint leaves: 1/2 cup or less, finely chopped
Green chillies Slit: 5 or as per taste.
Saffron(few strands) in 3/4th cup warm milk
Ghee: 2 tbsp
Instructions:
Deep fry the onion slices until they turn golden brown.
Wash the meat and let the water drain thoroughly.
Marinate the meat with ginger-garlic paste, salt, red chili powder, lemon juice, and turmeric powder. Let it marinate overnight in the refrigerator.
Remove the marinated meat from the fridge and allow it to come to room temperature. Add garam masala powder, whole garam masala, cardamom powder, fresh cream, 50 ml oil (either from the oil used for frying the onions or any oil), coriander leaves, mint leaves, yogurt, and fried onions. Let it marinate for 6-8 hours (If using chicken, 2-3 hours of marination is enough; the longer, the better). Then transfer it to a large pot.
Wash and soak the rice for at least half an hour before starting the dum process.
Boil approximately 2 liters of water in a large, deep pot. Add the drained rice, salt, 1 tsp cardamom powder, 1 tsp shah zeera, and one cinnamon stick. Wait until the rice is half cooked.
Spread one layer of strained rice over the marinated meat. Add some garam masala powder, elaichi powder, shah zeera, and saffron mix.
Continue cooking the remaining rice, checking it periodically. Once the rice is about three-fourths done, strain it and spread it over the first layer of rice.
Drizzle 75 ml of the oil (used for frying the onions), add the remaining mint and coriander leaves, and top with some fried onions. You may also add ghee for extra flavor.
Cover the pot with a cloth and then seal it with a lid. Cook on high heat for 5 minutes, while rotating the pot on the flame for 1 minute on each side. Reduce the heat to low and cook for 40-50 minutes, or until fully cooked. If using chicken, 40 minutes is sufficient.
Open the lid and check if it’s cooked properly. If not, leave it on the flame for a few more minutes.
Serve hot with dahi ki chutney.