Basil Egg Fried Rice

egg fried rice

Seves : 2-3
Preparation Time : 15 minutes
Cooking Time : 15 minutes

Ingredients :

• Basmati Rice : 2-3  cups cooked and chiled
• Capsicum : 1/2 cup thinly sliced
• Egg : 2 
• Oyster sauce : 2 tbsp
• Soya sauce :1 tbsp
• Fish sauce : 2 tbsp
• Sugar : 1tsp
• Garlic : 4-5 cloves finely chopped
• Green chilies : 3 finely chopped
• Onion : 1/2 cup chopped
• Basil leaves : 1/2 cup
• Vegetable oil/ olive oil : 3-4 tbsp
• Cilantro : 1/4 cup 

Procedure:

1) Take a small bowl and put oyster sauce ,fish sauce ,soya sauce and sugar.Whisk
     them together and keep aside.
2) In a large frying pan heat oil over medium-high heat.
3) Add chopped garlic and green chilies and stir fry for 30 seconds.
4) Add sliced capsicum and onion and stir fry until the onion is translucent.
5) Push all fried veges in the pan aside and make scramble egg.
6) Now add the oyster sauce mixture and mix everything well.
7) Raise the heat to high and add the rice. Mix them well with the sauce and other
     ingredients.
8) When everything mix alltogether add basil leaves ,mix them with rice.
     Turn off the heat.Garnish with cilantro.

      Serve hot with any chicken dishes.

Mixed Fried Rice

mixed fried rice

Preparation Time : 25-30 minutes
Cooking Time : 30-40 minutes

Ingredients :

• Basmati rice : 2-3 cup cooked
• Carrot : 1/4 th cup
• Peas : 1/4 th cup
• Spring onions : 1 tbsp finely chopped
• Onions : 1/4 th cup finely chopped
• Egg : 1 large scrambled
• Boneless chicken : 1/2 cup and cut into small cubes
• Prawn/ shrimp : 1/2 cup small
• Ginger : 1 tbsp grated
• Garlic : 1 tbsp grated
• Soya sauce : 2 tbsp
• Green chilies : 1-2 tbsp finely chopped
• Salt to taste
• Sugar : 1/2 tsp
• Vegetable oil / olive oil :7-8 tbsp

Procedure :

1) Wash rice and soak for 30 minutes in water.First you prepare rice  like  it is
     normally done or you can also use left over rice.
2) Spread it on plates under a fan so that the remaining moisture is vapourized
     and the rice becomes dry.
3) In a heavy bottom pan / kadai heat 2 tbsp oil on medium heat till it melts. Fry
     chicken cubes with little salt till chicken pieces becomes soft.Keep aside.
4) In the same pan add 2 tbsp oil heat it. Fry shrimp with pinch of salt.Cook them
    for 4-5 minutes in medium heat.Keep aside.
5) Now make scramble egg and keep aside.
6) In the same kadai add rest of the oil ,heat it.Add grated garlic and ginger.Stir it
    for a minutes.Then add carrots,green peas,chopped onions,spring onions and
    green chilies.Sprinkle salt.cook them till all the vegetables becomes soft.
7) Now add scramble egg,fried shrimp and fried chicken.Mix them well.Add
    soya sauce.
8) Now add cooked rice and mix it with chicken mixture.Add little sugar and stir
    it for 3-4 minutes.And now turn off the gas.
 
    Serve hot with any non vegeterian dishes.

Murg Musallam

murg musallam

Ingredients :

• Chicken : 1 whole about 600gms. Without feather and skin
• Turmeric powder : 1 tsp. + 1 tsp
• Kashmiri red chili powder : 1 tbsp. + 1tbsp
• Plain yogurt : 2 tbsp.
• Lime juice: 2 tbsp
• Basmati rice : 1/2 cup washed and soaked for 30 minutes
• Garam masala powder : 1 tsp + 1 tsp
• Egg : 2 hard boiled
• Saffron : 1 pinch strands soaked in warm milk
• Ghee /clarified butter :1 tsp. + 4 tbsp
• Onions  paste :2 medium
• Baby potatoes : 4 peeled
• Cardamom : 4
• Ginger garlic paste : 2 tbsp.
• Poppy seed paste : 2 tbsp.
• Cashew paste :2 tbsp.
• Rose water : 2 tbsp.
• Salt to taste
• Vegetable oil : 10 -12 tbsp

Procedure :

1) Wash the chicken and pat it really dry.

2) Now with a sharp knife make deep cut over thigh, drumsticks and breast
    part. Make some long deep cut on the joints as well. These cut will help
    to cook the chicken evenly and faster.

3) Marinate the chicken with 2 tbsp yogurt, lime juice, 1 tsp turmeric powder,
    1 tbsp kashmiri red chili powder and 1 tsp salt. Make sure that you put the
    masala  inside the stomach as well. Keep it marinated chicken in refrigerator
   for 6-7 hours.

4) Take out chicken from refrigerator at least half an hour before you start
     cooking.  Mean while cook the rice till it is 90% done.

5) In a bowl take cooked rice and one by one add salt, ghee, saffron soaked
    in milk  and garam masala powder to it. Mix it gently with the rice so that
    the rice grains don’t break. Keep it aside.

6) Now take the marinated chicken and stuff one egg along with the masala
    rice inside its belly.With a needle and thread carefully sew the opening.

7) Heat about 10-12 tbsp. of oil in a flat pan and fry the whole stuffed
    chicken on medium heat till all sides turn golden brown. It takes about
    10-15 minutes. Remove the chicken on a plate.

8) Heat ghee in another wide pan. Add cardamom and wait till it stops
    spluttering. Add potatoes and fry till they are golden yellow.

9) Now add onion paste along with ginger garlic paste and fry on low heat
    till oil starts comesout from the masala.

10) Sprinkle rest of red chili powder, turmeric powder and garam masala.
      Mix well.

11) Add cashew, poppy seed paste, salt and cook till oil comes out.

12) Now add very little (1/2 cup)water and let it comes to boil.Add rose water.


13) Now gently add the fried chicken to it and apply the spice mixture all over
      it with a spoon.

14) Cook it covered on medium heat for 10 minutes before you flip the chicken
      over. Cook the other side for another 10minutes. By this time both chicken
      and potatoes will be nicely cooked.

15) Gently cut the stitches and remove the thread.

16) Pour the gravy on a serving plate and carefully place the stuffed chicken
      over it. Line up the potatoes and sliced egg.

     Serve with saffron rice. 

Saffron Rice / Kesari Bhaat

saffron rice

Ingredients :

• Basmati rice : 2 cups
• Cumin seeds : 1/2 tsp
• Saffron / kesar : 1/4 tsp soaked in 1/4 th cup of warm milk
• Salt to taste
• Sugar : 1 tbsp
• Ghee : 2-3 tbsp

Procedure :

1) Wash rice and soak for 30 minutes in water.First you prepare rice
     like  it is normally done.
2) Spread it on plates under a fan so that the remaining moisture is
     vapourized and the rice becomes dry.
3) In a heavy bottom pan heat ghee on medium heat till it melts.
    Temper with whole cumin seeds. Add rice to it and fry it for
    2-3 minutes.
4) Add salt, sugar. Pour saffron soaked in  milk over the cooked
    rice and cover. Mix them well and cook for 4-5 minutes in
    medium-low heat.Let it stand for 10 minutes.
  Serve hot with Mutton curry, Chicken chaap.

Bengali Fried Rice

fried rice

Preparation Time: 15-20 minutes
Cooking Time : 20-30 minutes

Ingredients:

• Basmati rice / gobindo bhog rice : 2 cup cooked
• Carrots : 1 medium carrot thinly sliced
• Capcicum : 2 tbsp thinly sliced
• Peas : 1/2 cup
• Green chilies : 2-3 finely chopped
• Ginger paste : 1 tbsp
• Salt to taste
• Ghee : 3 tbsp
• Bay leaves : 1-2 medium
• Cloves : 4-5
• Sugar : 3-4 tbsp
• garam masala powder : 1/2 tsp 
• Cashew nuts : 1 tbsp
• Raisin : 1 tbsp

Procedure :

1) Soak rice in water for atleast 30 minutes.First you prepare
     rice like it is normally done.
2) Spread it on plates under a fan so that the remaining moisture is
     vapourized and the rice becomes dry.
3) In a heavy bottom pan heat ghee and add bay leaves and cloves.
4) Add all the vegetables,chopped green chillies and fry them till
    they becomes soft.
5) Now add ginger paste and salt. fry them till ghee comes out.
6) Now add cashew nuts and raisins . Mix well.
7) Add garam masala powder and mix well.
8) Add sugar and cook till sugar melts.
9) Finally add rice and mix gently for another 2 mins .

  Serve hot with chicken curry,mutton kosha or any other non-veg dishes.

Vegetable Biriyani

vegetable biriyani

Ingredients:

• Basmati rice : 2 cups
• Onion : 1 large thinly sliced
• Ginger paste : 1tsp
• Garlic paste : 1tsp
• Green chili Paste :2-3
• Tomato : 1 medium chopped
• Kashmiri Red chili Powder : 1/4 tsp
• Shan  Biriyani Masala : 2 tbsp
• Mint leaves : 1 tbsp
• Clilantro leaves: 3 tbsp
• Cauli flower : 2 cups cut into big florets
• Potato: 1 large cut into cubes
• Peas : 1/2 cup
• Beans : 1/2 cup cut length wise
• Carrots : 1/2 cup cut into cubes
• Yogurt : 1 cup
• Ghee /clarified butter : 3-4 tbsp
• Oil : 1-2 tbsp
• Bay leaves: 2-3
• Cardamom : 4-5
• Cinamon : 1" 
• Cloves/ laung : 4-5
• Saffron : pinch
• Salt to taste
• Sugar :1 tbsp
• Water : 4 and 1/2 cups
• Milk : 2 tbsp

Procedure:
1)  Heat oil/ ghee in a heavy bottomed pan.
2)  Add sliced onion ,saute till nice and brown.Reserve half of the
     onions for garnish.
3)  In the same pan add ginger-garlic-chilli paste. Lightly fry
       for 2-3 minutes.
4)  Now add chopped tomato and fry till it becomes mushy and
      there is no raw smell.
5)   Add chili powder and biriyani masala with a sprinkle of water .
       Fry for 2 minutes.
6)   Add chopped mint leaves and cilantro leaves and mix.
7)   Add chopped vegetables and saute for another couple of minutes.
      You can also use frozen vegetables instead of fresh  ones.
8)   Now lower the heat and add 1 cup of beaten yogurt with salt.
       Mix well.
9)   Cover and cook for 8-10 minutes.
10) Remove masala from heat and put it in a deep microwave safe bowl.
11) Mean while wash rice and soak for 30 minutes.
12) In a pan add ghee/oil .Tamper with  bay leaves, cardamom,
      cinnamon, cloves.
13) Add the rice washed and drained.
14) Saute rice for 4-5 minutes at medium heat.
15) Now put rice over masala, mix gently.
16) Add water double the amount of rice. Add sugar and salt.
17) Heat few strands of saffron in milk and add that.
18) Now put in the microwave and select the option your
      microwave takes for rice.
19) keep stand for 5-6 minutes.

      Serve hot with raita.