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Posts tagged ‘one dish meal’

Mixed Veg Fried Rice

Mixed Veg Fried Rice

This mixed veg rice is so easy to prepare and is a One Dish Meal,can be served with any raitha.The chinese prefer to make this kind of fried rice with leftover rice preserved in the refrigerator,as the rice kernels are well seperated and non-sticky…The best way is cook rice and cool well before ¬†starting this dish.This is my choice of veggies and sauces..you can do with what you have at hand and try…The only thing is you need to chop veggies finely where you need a culinary skill..!!

Things you need

Cooked rice – 1 big bowl Let cool completely

Onion – 1 finely chopped

French Beans – 10 finely chopped

Carrot – 1 small finely chopped

Yellow,Red and Orange Capsicums – a quarter of each finely chopped

Garlic – 2 big pods grated

Spring onion – 4 stalks finely chopped

Boiled Egg – 1 only white part sliced

Olive Oil – 2 tbsps

Soy Sauce – 2 tbsps

Chilli Sauce – 2 tsps

Salt and Pepper for seasoning

Maggi chicken Stock Cube – 1 dissolve in 200ml of hot water

Method

Chop all the veggies finely and Grate the garlic pods as shown.The more the colours the more the vitamins and minerals.

Grated Garlic and Finely Chopped Veggies

Heat the large Wok/Kadai and drop the Olive oil,and add the garlic first and stir,now add the hard veggies first i.e Onion,beans and Carrot finely chopped and stir for 3-4 mins on high.

Now add the soft ones such as the Capsicums and spring onions and stir 2 mins lower heat and add the sauces and chicken stock prepared and cover 2 mins.

Stir Frying Veggies in a Wok

Now add the cooked rice and stir on high heat for 4 mins and sprinkle salt and pepper and combine.

Transfer into serving dish and sprinkle with the boiled egg white slices and serve with Raitha.

Mixed Veg Fried rice

Garnished with tender red raddish flower cuts and cilantro.

If you want this to be a complete vegetarian rice substitute the chicken stock with vegetable stock and avoid egg.Thats it..

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Hyderabadi Chicken Dum Biryani

CHICKEN BIRYANI

Ingredients

Chicken – 1 whole cut into medium pieces
Yoghurt – 2 cups
Lemon – 2 small ( extract juice)
Ginger-Garlic paste – 2 tbsps
Turmeric powder – 1/4 tsp
Red chili powder – 2 tsps
Coriander powder – 1 tbsp
Salt – 1 tbsp
Biyani masala – ( Same ingredients and measurements as in Lamb Shank Dhum Biryani )
Onions – 4 medium Finely sliced and deep fried in 1 cup of oil+ghee.(Keep little to top the layered biryani)
Green chilis – 4 cut diagonally
Fresh mint leaves – 1 cup finely chopped
Fresh Coriander leaves – 1 cup finely chopped

Wash the chicken in enough water,drain well and add all the ingredients metioned above and mix well and cover with a foil and keep in a refrigertor for 1-2 hours for marination.Keep chopped mint and coriander a little approx 2 tbsps to sprinkle on top while layering the biryani.

For rice

Rice – basmati or normal rice 8 cups wash n soak
Water – 16 cups
Cinnamom – 2 inch stick
Cloves – 6
Black pepper corns – 10
Bay leaves – 2
Salt – 1 tbsp

Method
1.Cook the marinated chicken in a large wok along with all the marinade without lid for 4-5 mins and then cover cook for another 5 mins taking care not to burn the bottom of the vessel .
2.At the same time start boiling 16 cups of water in a large cooking vessel or electric rice cooker adding the whole ingredients and salt.
3 .Add the washed,soaked and drained rice to the boiling water and cover cook till just done and still wet.
4.You can Layer in a pressure cooker starting with rice- chicken-rice again chicken and rice always end with rice layer and sprinkle juice of 1 lemon and little oil+ghee on top and the saved fried onion and chopped mint and coriander also, cover and place the whistle and keep on low heat for 20-30 mins or cover tightly with foil and place in the preheated oven for30-40 mins on low gas mark.
5.Turn of heat and wait for 5-10 mins to open the lid.

Serve Hot With Raita and Salad.

By Kezia Mary.

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