Recipes 1

Chicken Fried Rice

Serving Size: 3

 Ingredients:              

  • 3 cups cold cooked rice
  • 1 and a half cup shredded chicken
  • 1 egg (if desired)
  • 1/2 cup green peas
  • 1/2 cup chopped carrots
  • 1 cup chopped green onions
  • Seasonings (according to taste):
  • Light Soy Sauce
  • Vinegar
  • Oyster Sauce
  • Salt
  • Black Pepper & White Pepper
  • Oil for stir-frying as needed

Preparation:

  • Beat the egg lightly and add a dash of salt and oyster sauce (if desired).
  • Boil the chicken separately in 1 cup water, 1 tsp of ginger and garlic paste, 1/2 tsp salt and pepper and shred it in pieces when fully boiled.
  • Heat wok and add oil. When oil is ready, pour the egg mixture into the wok and keep whisking it over medium heat until it is in shredded form.
  • Stir-fry the green onions, carrots and green peas on high heat for a few moments, remove and set aside.
  • Add oil, turn down the heat to medium and stir-fry the rice. 
  • Add the soy sauce, vinegar, salt, pepper and oyster sauce.
  • Add the chicken, onion and green peas and combine thoroughly. 
  • Serve chicken fried rice with shredded bits of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).

 

Qubooli

Serving Size: 7

Ingredients:

  • 1/2 kg Mince (beef)
  • 1 and half cup dried chickpeas
  • 4 cups rice
  • 3 onions
  • 1 and half tbsp ginger & garlic paste
  • 1 tbsp red chili powder
  • 1/2 tsp turmeric powder
  • 3 tsp salt
  • 1 tbsp white cumin seeds
  • 15 black peppercorns
  • 8 cloves
  • a handful of green coriander leaves 
  • 6 green chilies
  • few mint leaves
  • 1 lemon
  • 1 and half cup cooking oil

Preparation:

  • Finely chop 1 onion and fry it in 2 tbsp of oil until light golden brown.
  • Add the mince in it and cook it for a little while.
  • Add ginger garlic paste, red chili powder, turmeric powder and 1 tsp of salt. Cook it on a low flame till it dries up and is cooked properly.
  • Simultaneously, boil the dried chickpeas with a tsp of salt and, as soon as it is soft, strain out the water. Make sure not to over boil the chickpeas, which would deform their shape.
  • Finely chop the green coriander leaves, green chilies and mint leaves.
  • Mix with chickpeas and mince together. 
  • Add all peppercorns, cloves, cumin seeds along with chopped green coriander, green chilies and few mint leaves. Squeeze the lemon juice in the end. 
  • Fry the remaining two onions in a separate pan.
  • Take out all the fried onions and keep the oil aside.
  • Boil the rice with a dash of salt and a tsp of white cumin seeds.
  • Strain the water when the rice is half cooked.
  • Sprinkle some of the oil left from the fried onions and put a layer of rice followed by the layer of mince and chickpeas and in the end, cover it with rice on top.
  • Finally chop some green chilies and spread it on the rice and put the left over oil on top.
  • Cover the pan with a lid.
  • Cook it on low flame till the rice is fully done. (the green chilies would automatically change color the minute the rice is read to be served)

 

Chicken Tikka Biryani

Serving Size: 8

Ingredients:

  • Chicken fillets - 1 kg
  • 4 tbsp Tikka Masala by National Foods (easily available at Pakistani/Indian grocery stores )
  • 1 cup yogurt
  • 1 tbsp ginger & garlic paste
  • 2 tsp red chili powder
  • 3 lemons
  • 1 kg rice
  • salt (to add in rice when boiling)
  • 3-4 onions
  • I cup oil
  • a handful of coriander
  • a handful of mint leaves
  • 4-5 green chilies
  • 6-7 black peppercorns
  • 3-4 green cardamom

Preparation:

  • Take the chicken fillets and add tikka masala, yogurt, ginger & garlic paste, red chili powder and lemon juice.
  •  Marinate the chicken for approximately 30 minutes. 
  •  Boil the chicken when it is marinated well.
  •  Dice the onions (finely) and fry them in oil. (the oil doesn't have to be boiling hot like it is required for frying).
  •  Keep the onions separate when fried.
  •  Pour that oil (the one you fried onions in) on the chicken when it is boiled.
  •  Boil the rice (should be half boiled) in 1/2 tsp salt, cardamoms and black peppercorns.
  •  Oil the pan and make a layer of the half boiled rice.
  •  Pour the boneless chicken on it with few mint leaves, coriander, green chilies and lemon juice.
  •  Add the remaining rice as a layer on top with the remaining mint leaves, coriander and chilies.
  •  Take 1/2 tsp of ‘zarday ka rang’ (yellowish orange food color) and mix it in 1/2 cup milk.
  •  Pour it over on top of the rice and let it cook on low flame till the steam is out. 
  •  Serve hot. 

 

Singaporean Rice

Serving Size: 3

Ingredients:

  • Rice (2 cups)
  • 1 tbsp vinegar and 1 tsp salt to boil them
  • 1/2 packet noodles
  • 1 boneless chicken breast peace cut in small squares
  • 2-3 cloves of garlic
  • 2 eggs
  • 1/2 cup finely cut carrots
  • 1/2 cup finely cut capsicum
  • 1 cup of finely chopped green onions
  • 1/2 cup oil
  • 1 tbsp sesame oil
  • For seasoning:
  • two and a half tbsp vinegar and soy sauce
  • two tbsp Worcestershire sauce
  • two tbsp Chinese chili sauce
  • two tbsp oyster sauce
  • 1 heaped tbsp brown sugar
  • 2 tsp crushed red chilies
  • 2 tsp black pepper
  • 1 tsp white pepper
  • 2-3 green chilies finely chopped
  • 2 tsp salt 

Preparation:

  • Boil the rice in some vinegar and salt.
  • Boil the noodles in salt.  
  • Strain the water when the rice is half boiled.
  • Similarly, strain the water of noodles when boiled but make sure they are not over boiled which leaves them starchy and spray some cold tap water on them. 
  • Take a wok, pour in some oil and let it on, on low flame.            
  • Chop the garlic and fry it until light golden brown.
  • Pour in the boneless chicken and let it cook for a while till it is nicely cooked.
  • Stir-fry the veggies except, green onions.
  • Keep adding all the sauces mentioned above with a heaped tbsp of brown sugar and sesame oil.
  • Let it cook for a bit on low flame.
  • Add the boiled noodles and rice.
  • Toss it upside down and sprinkle some finely cut green chilies on top.

 

Lemon Rice with Vegetables

Serving Size: 3

Ingredients:

  •  2 tbsp - Lemon juice
  •  2 cups - Cooked rice
  •  1 small carrot, chopped
  •  1 small green capsicum(chopped) 
  •  2 tbsp - Oil
  •  1/4 tsp - Mustard seeds
  •  2  green chilies, chopped
  •  15-20 curry leaves
  •  2 dried chilies, broken
  •  1 small onion, finely chopped
  •  1/4 tsp turmeric powder
  •  1/4 cup roasted peanuts, crushed(optional)
  •  Salt to taste

Preparation:

  • Heat the oil in a wok.
  • Add mustard seeds, green & red chilies and curry leaves.
  • When the seeds splutter, add the onion and sauté till translucent.
  • Add the carrots and capsicum and sauté for 4-5 minutes.
  • Add the rice, turmeric powder, roasted peanuts (if using), salt and lemon juice and mix well.
  • Cook till the rice is heated through.
  • Serve hot.