Egg Chicken Fried Rice

Finally its end of the party and year ending celebrations, we all charged up for a fresh start. During this party gathering I was not in a mood to cook but my friends want to have food from kitchen. So I prepared few things to make our dinner perfect. I was actually thinking to post a sweet dish as the New Year post but whatever I prepared those were already in my recipe book. So I thought to share an easy EGG CHICKEN FRIED RICE recipe with all of you. 

For any party my guests love to have a rice preparation, and I really feel like to cook something different everything. So I made some EGG CHICKNE FRIED RICE in a very simple way. Hope this dish can make your guests happy.

Ingredients:
For Chicken Marinating:
1.Chicken keema: 200 gm.
2.Some seasoning : (Basil, Oregano, parsley : one pinch of each item).
3.Some salt.
4.Pinch of black pepper powder.
5.One tea spoon chopped ginger and garlic.

For making rice:
1.Long Grain Basmati Rice: 1 cup.
2.One small chopped onion.
3.Half carrot: cut into very small pieces.
4.Half green bell pepper: cut into very small pieces.
5.Frozen peas: A hands full.
6.Two clove chopped garlic.
7.One inch crushed ginger.
8.Two eggs.
9.Black pepper powder:1/2 tea spoon.
10.Red chili powder: ½ tea spoon.
11.Salt and sugar as per taste.
12.Worcestershire Sauce: 1 tea spoon.
13.Chopped parsley: Two tea spoon. 
14.Sunflower oil for cooking.

Process:

Wash and clean the rice, in a big saucepan add some water allow it to boil, then add some oil salt and sugar then add the washed rice and cook it till it 80 % done. Then drain the water and keep the rice aside.

Now marinate the chicken keema with all the ingredients except the ginger and garlic. Now in a vessel add the oil and allow it to hot. Now add the chopped ginger and garlic and sauté for few seconds. Now add the marinated chicken into the vessel and fry ii in high flame. 

Then reduce the flame and cover it for few mints and your chicken keema is done for rice.

For making the fried rice, first in a vessel add some oil and scrambled the eggs with some salt and keep it aside.

Now in big wide pan add some oil, allow it to hot then add the chopped garlic, saute it for few seconds.

Then add the chopped onions and fry it till transparent, then add the carrot pieces, bell pepper pieces and peas and cook with a cover for few mints in medium heat. then add the crushed garlic and saute for few mints.

Then add the pepper powder, red chili powder some salt and sugar and mix well.

Next add the scrambled  eggs and the cooked chicken keema and mix well.

Next add the Worcestershire sauce and mix well.

Now add the cooked rice and mix well, then add the chopped parsley and mix well.

Now cook with a lid for 5 mints in very low heat.

Your easy EGG CHICKEN FRIED RICE is ready serve hot with any curry.

Ghee Pongal: A dish from Tamilnadu

For my daughter I try to cook something different everyday so that she loves to have food. Like all the other kids she is very choosy about her food. Most of us like to give our kids Rice at least one time of a day like rice dal and curry or some time just a simple rice preparation. My daughter likes rice, so something different with rice is something new to her so she enjoys a lot. One of a very famous Rice preparation of South India especially Tamilnadu is Pongal. A simple rice and dal combo which is flavored with lots of ghee and cashew nuts and served with sambar.  But I love to have pongal alone. PONGAL is Tamilnadu’s harvest festival which is coincided with MAKAR SANKRANTI.

The best part of this dish is the smell of ghee, fried cashew nuts and black pepper which make you hungry. My daughter just loves it so I can say this one is really good for small kids, a very simple and easy recipe for all of you.

Ingredients:
1.Raw Rice: 1 cup.
2.Split Moong Dal: ¼ cup.
3.Water:4 cup.
4.Crushed ginger: ½ tea spoon.
5.Hing or asafetida: a pinch off.
6.Salt and sugar as per taste.
7.Ghee:3 table spoon.

To temper:
1.Cashew nute: 15 to 20 pieces (split).
2.Few curry leaves.
3.Few black pepper corn.
4.Few cumin seeds.

Process:

Dry roast the moong dal first, then wash the dal and rice together.

Now in a cooker add one table spoon of ghee slowly add the crushed ginger and the asafetida and fry for few seconds now add the washed rice and dal.

Now add the water and some salt and sugar and cook in medium flame (around four whistles) and open the cover when all the vapors come out completely.

Now in a small pan add the rest of the ghee, now add the split cashew nuts fry till it become golden, next add the curry leaves, black pepper corn and cumin seeds and fry for some time.

Now add all the temper ingredients along with ghee in the boiled rice and dal and mix well.

The easy and simple PONGAL is ready serve hot with Sambar and enjoY.

Tomato Polao

My daughter doesn't like to have rice this days I don’t know why, may be she is bored with the simple dal rice.  So I started to give her Roti, Noodles types of things. But anyhow I felt she needs to have some rice at least once in a day. So I started to make veg polao, egg poalo and she really likes to have little sweet taste rice preparation. Today while making her lunch I thought to try something else so that I can also have, and I made some TOMATO POLAO. She just loved it and me too. I had this before in one of my friend's place but never tried something at home.

A quick one but this is very tasty rice preparation. This dish is very famous in south India as Tomato Rice but i love to call this Tomato Polao. Any kind of veg curry is perfect with this dish but I love to have with a bowl of curd only. 

Ingredients:
1.Raw Rice or Sonamusuri Rice : one cup.
2.Two medium chopped tomato.
3.One medium fresh tomato puree.
4.One small sliced onion.
5.One tea spoon ginger and garlic paste.
6.Few curry leaves.
7.Few mustard seeds.
8.Cumin Powder, Red chili powder: ½ tea spoon of each item. Pinch of turmeric powder.
9.Few clove, 2 cardamom, One small cinnamon stick.
10.One green chili (you can add more).
11.Pinch of kasuri meethi.
12.Few methi leaves.
13.Few coriander leaves for garnishing.
14.Salt and sugar as per taste.
15.sunflower oil: 2 tea spoon
16.Ghee: ½ tea spoon.

Process:

Wash and clean the rice and keep it aside.

In a heavy bottomed vessel add the ghee and the oil, now add the mustard seeds, cardamom, clove and cinnamon stick wait for 30 seconds now add the sliced onions add the curry leaves , Saute for 3 to 4 mints.

Now add the chopped tomato and tomato puree and cook for 3 to 4 mints.

 Now add the ginger garlic paste with all the spices powder and cook till the oil separate.

Now add the kasuri methi, fresh chopped methi leaves and some salt and sugar and mix well.

Now add the washed rice and mix well with everything for few mints.

Now add enough water and cook till the rice done.

Your easy TOMATO POLAO is ready serve hot with raita and sliced onion.

Chicken Handi Biryani

BIRYANI this one word only enough to make you hungry, it’s not really matter that which kind of BIRYANI you are eating. There are so many kinds of BIRYANI and as a food lover I love BIRYANI in every way. I have few more BIRYANI recipes in my blog but I never posted any DUM BIRYANI recipe before, because I never cooked any DUM BIRYANI. This one is my first attempt to cook proper CHICKEN HANDI BIRYANI which is cooked in the restaurant style.

The difference between a Normal BIRYANI and Dum BIRYANI is, in Dum BIRYANI the marinated chicken is not cooked before which is the key factor of this recipe. Everything is cooked in steam and the time is a main factor. You have to be very careful about the time otherwise the bottom portion of the biryani will burn. This is the first time I prepared something like that and I am more than happy after the result. That’s why our Sunday became super Sunday after having the perfect Dum BIRYANI.  

Preparation time: 15 mints.
Cooking time: 35 mint.

Ingredients:
1.Chicken: 600 gm Big size pieces with bone.
2.Basmati Rice: 2 cup.
3.One medium sliced onion.
4.One table spoon ginger and garlic paste.
5.Bay leave:1, Cardamom: 3 to 4.Cinamon stick:1.Clove: 4to 5. Black pepper corn:8 to 10. Few shah jeera, little mace.
6.Two table spoon curd.
7.One tea spoon red chili powder.
8.Two to three chopped green chilies.
9.Two medium size potato cut into halves.
10.Two boiled eggs.
11.Chopped coriander leaves: A hands full.
12.Chopped mint leaves: A hand full.
13.Almonds: 10 to 12 pieces.
14.Half tea spoon white pepper powder.
15.Sunflower oil for cooking.
16.One tea spoon ghee.
17.Slat and sugar as per taste.
18.Few drop of meetha ator and keowra water for essence.
19.Few saffron strands soaked in warm milk.

Process:

Wash and clean the chicken pieces, now marinate the chicken with curd, freshly grinded ginger garlic paste, half of the coriander leaves and mint leaves paste, freshly grinded whole garam masala (clove, cardamom, cinnamon stick, bay leave, black pepper corn, and mace) few saha jeera, two table spoon oil, salt and sugar, chopped green chilies and half one sliced onion for overnight or at least 4 to 5 hr.

Now next soaked the almond on little warm water for 10 mints, and soaked the rice for 10 mints. 

Now add enough water in a pot and add some salt and sugar, allow this to boil, after it start boiling add one table spoon of oil and the soaked rice and cooked till the rice 75% done.
Drain the extra water from the rice.

Now pill the almond and make a smooth paste add the white pepper powder into the almond paste and mix well.

Now boil the potato pieces with some salt, after it boiled completely fry them till they become golden and keep it aside.

Fry rest of the sliced onions till they turn brownish and keep it aside.

Now take one big aluminum handi or you can take any nonstick handi also, grease some ghee into the bottom of the handi.

Now place the marinated chicken pieces at bottom of the handi. Then put the almond paste in top of the chicken (don’t mix them otherwise almond paste will burn). Then sprinkle the meetha ator and keowra water.

Now add the cooked rice in top, then sprinkle the fried onions, place the fried potato pieces, boiled eggs, rest of the chopped coriander and mint leaves. On top sprinkle the saffron soaked milk,

Now cover the handi with a tight lid and to make it air tight fill the sides with flour dough.

Now cook this in high flame for 5 mints, then cook this in medium heat for 10 mint.

Now put one Tawa or nonstick pan on flame and put the Handi on top of the Tawa and cook this way for another 20 mints.

Then open the lid, you can find the rice is cooked properly  and the chicken pieces  are tender nicely that mean you made a perfect Dum Biryani.

Serve hot with salad and raita.

Sindhi Chicken Biryani

I really don’t remember how many times exactly cooked BIRYANI at home. I think same story you all also have because every time I fall in love with BIRYANI again and again. I tried different recipes but every time I feel like to cook something new. And for that reason I searched the web and fond some nice different BIRYANI recipe. And with my cooking funda I prepared some BIRYANI but the specialty of the BIRYANI is there is no BIRYANI MASALA.  A very simple way of cooking but the result will make you to cook this one again. 

I know you all gonna love this recipe, the SINDHI CHICKEN BIRYANI. Perfect with any side dish but this one is very lite so no need to think about the stomach. Friends let concentrate on cooking and the aroma. 

Preparation time: 10 mints.
Cooking time: 40 mints.

Ingredients:
1.Chicken: 500 gm.
2.Basmati Rice: 1 cup.
3.One large sliced onion.
4.One table spoon ginger and garlic paste.
5.One medium chopped tomatoes.
6.Two chopped green chili.
7.Clove:5, Green Cardamom:5, Black Cardamom: 1, One small cinnamon stick, Few black pepper, Few cumin seeds. One tea spoon fennel seeds, one tea spoon coriander seeds.
8.Half tea spoon red chili powder, 7 to 8 Anardana (if you don’t have anardana then add aamchur powder).
9.One table spoon curd.
10.Chpped Coriander leaves and mint leaves: a hands full.
11.Sunflower oil for cooking.
12.Salt and sugar as per taste.
13.Half tea spoon saffron stands soaked in half cup of warm milk.
14.One tea spoon ghee.

Process:

Wash and soak the rice in water for 20 mints. Now make a pouch with fennel seeds and coriander seeds (use a cotton cloth). Now put the rice in a pot with water salt and the pouch and cook till it 90% done. Then drain the extra water and keep it a side.

Half boil the potatoes with some salt, and fry them till they turn brownish.

Now take one big pan and add the sliced onions, fry till the onions are golden brown now add anandana, cumin seeds, green cardamom black cardamom, clove, cinnamon stick and black pepper.

Now add the chopped tomatoes, ginger garlic paste and cook till the tomatoes are tender nicely.
Now add the chicken pieces, some salt, sugar and the curd and cook in medium heat with a lid for 10 mints.

Now remove the lid and add some warm water and the potato pieces and cook for another 5 to 10 mint (leave some gravy don’t dry it completely).

Now remove the lid and add the chopped coriander leaves, mint leaves and the chopped green chilies and cook for few more mints, your chicken preparation is ready.

Now take one wide pan and grease the bottom with some ghee and place the rice and chicken preparations in layers. On top sprinkle the saffron milk, some fried onions, and few chopped coriander and mint leaves and cook it in low flame for 8 to 10 mints with a tight lid.

Your SINDHI CHICKEN BIRYANI is ready serve hot....

Sindhi Chicken Biryani

I really don’t remember how many times exactly cooked BIRYANI at home. I think same story you all also have because every time I fall in love with BIRYANI again and again. I tried different recipes but every time I feel like to cook something new. And for that reason I searched the web and fond some nice different BIRYANI recipe. And with my cooking funda I prepared some BIRYANI but the specialty of the BIRYANI is there is no BIRYANI MASALA.  A very simple way of cooking but the result will make you to cook this one again. 

I know you all gonna love this recipe, the SINDHI CHICKEN BIRYANI. Perfect with any side dish but this one is very lite so no need to think about the stomach. Friends let concentrate on cooking and the aroma. 

Preparation time: 10 mints.
Cooking time: 40 mints.

Ingredients:
1.Chicken: 500 gm.
2.Basmati Rice: 1 cup.
3.One large sliced onion.
4.One table spoon ginger and garlic paste.
5.One medium chopped tomatoes.
6.Two chopped green chili.
7.Clove:5, Green Cardamom:5, Black Cardamom: 1, One small cinnamon stick, Few black pepper, Few cumin seeds. One tea spoon fennel seeds, one tea spoon coriander seeds.
8.Half tea spoon red chili powder, 7 to 8 Anardana (if you don’t have anardana then add aamchur powder).
9.One table spoon curd.
10.Chpped Coriander leaves and mint leaves: a hands full.
11.Sunflower oil for cooking.
12.Salt and sugar as per taste.
13.Half tea spoon saffron stands soaked in half cup of warm milk.
14.One tea spoon ghee.

Process:

Wash and soak the rice in water for 20 mints. Now make a pouch with fennel seeds and coriander seeds (use a cotton cloth). Now put the rice in a pot with water salt and the pouch and cook till it 90% done. Then drain the extra water and keep it a side.

Half boil the potatoes with some salt, and fry them till they turn brownish.

Now take one big pan and add the sliced onions, fry till the onions are golden brown now add anandana, cumin seeds, green cardamom black cardamom, clove, cinnamon stick and black pepper.

Now add the chopped tomatoes, ginger garlic paste and cook till the tomatoes are tender nicely.
Now add the chicken pieces, some salt, sugar and the curd and cook in medium heat with a lid for 10 mints.

Now remove the lid and add some warm water and the potato pieces and cook for another 5 to 10 mint (leave some gravy don’t dry it completely).

Now remove the lid and add the chopped coriander leaves, mint leaves and the chopped green chilies and cook for few more mints, your chicken preparation is ready.

Now take one wide pan and grease the bottom with some ghee and place the rice and chicken preparations in layers. On top sprinkle the saffron milk, some fried onions, and few chopped coriander and mint leaves and cook it in low flame for 8 to 10 mints with a tight lid.

Your SINDHI CHICKEN BIRYANI is ready serve hot....

Methi Paneer Biryani

For Vegetarian guests after vegetable our first choice is Paneer or Cottage cheese. One of my vegetarian friends asked me for a Paneer Biryani because last time in my place he had vegetable biryani. But I didn’t want to cook in normal way so I searched few recipes in Google. And really inspired with few recipes and specially with master chef Sanjeev Kapoor’s recipe. The new twist of this recipe is fresh Meethi Saag and corn niblets, which gave the dish a new flavor.




Paneer makes any rice preparation very tasty but after adding the meethi the dish becomes completely different than any other biryani. My guest liked it so much. Saag in Rice really a innovative style which i never tried before.

Preparation time: 15 mints.
Cooking time: 40 to 50 mints.

Ingredients:
1.Basmati Rice: 1 cup.
2.Paneer or Indian cottage Cheese: 100 gm.
3.One medium sliced onion.
4.One small chopped tomato.
5.One table spoon ginger and garlic paste.
6.Chopped methi leaves: A hands full.
7.Chopped Coriander Leaves: A hands full.
8.Two table spoon curd.
9.One table spoon corn niblets.
10.Red chili powder, cumin powder, Coriander powder, Turmeric powder (Half tea spoon of each item).
11.chopped green chili.
12.Few saffron stands.
13.Half cup warm milk, Half cup cream.
14.Whole Garam Masala: clove 3, cardamom 2, cinnamon stick 1 small.
15.One tea spoon garam masala powder.
16.Chopped ginger one tea spoon.
17.Salt and sugar as per taste.
18.Sunflower oil and ghee.

Prcoess:

Wash and clean the rice. Now cook the rice with all the whole garam masala and salt till the rice 80 % done. 

Now soak the saffron stands in warm milk and keep it aside.

Cut the paneer in small cube size, now marinate the paneer pieces with corn niblets, curd, salt, turmeric powder one tea spoon ginger garlic paste for half 15 mints.

Now take one vessel and add some oil slowly add the chopped onions and chopped green chilies sauté till the onions are transparent. 

Now add the chopped meethi saag and stir for some time. Next add rest of the ginger garlic paste and stir for some time.

Now add the marinated paneer mixture and cook for some time. Slowly add cumin powder, red chili powder, coriander powder and mix well. Next add the chopped tomato and chopped coriander leaves and mix well.

Add some salt and sugar and some warm water and cook till the gravy become thick with a lid. Remove from the heat.

Now take one wide pan and in bottom add some ghee and slowly make one rice layer on top add half of the paneer mixture on top adds some salt, garamn masala powder, chopped ginger, two table spoon cream and soaked saffron milk. Repeat the process and add rest of the rice and paneer mixture with all the other ingredients. And cook it one low flame for another 10 mints.

Your METHI PANEER BIRYANI  is ready  garnish with fried onions and serve hot with Raita….

Methi Paneer Biryani

For Vegetarian guests after vegetable our first choice is Paneer or Cottage cheese. One of my vegetarian friends asked me for a Paneer Biryani because last time in my place he had vegetable biryani. But I didn’t want to cook in normal way so I searched few recipes in Google. And really inspired with few recipes and specially with master chef Sanjeev Kapoor’s recipe. The new twist of this recipe is fresh Meethi Saag and corn niblets, which gave the dish a new flavor.




Paneer makes any rice preparation very tasty but after adding the meethi the dish becomes completely different than any other biryani. My guest liked it so much. Saag in Rice really a innovative style which i never tried before.

Preparation time: 15 mints.
Cooking time: 40 to 50 mints.

Ingredients:
1.Basmati Rice: 1 cup.
2.Paneer or Indian cottage Cheese: 100 gm.
3.One medium sliced onion.
4.One small chopped tomato.
5.One table spoon ginger and garlic paste.
6.Chopped methi leaves: A hands full.
7.Chopped Coriander Leaves: A hands full.
8.Two table spoon curd.
9.One table spoon corn niblets.
10.Red chili powder, cumin powder, Coriander powder, Turmeric powder (Half tea spoon of each item).
11.chopped green chili.
12.Few saffron stands.
13.Half cup warm milk, Half cup cream.
14.Whole Garam Masala: clove 3, cardamom 2, cinnamon stick 1 small.
15.One tea spoon garam masala powder.
16.Chopped ginger one tea spoon.
17.Salt and sugar as per taste.
18.Sunflower oil and ghee.

Prcoess:

Wash and clean the rice. Now cook the rice with all the whole garam masala and salt till the rice 80 % done. 

Now soak the saffron stands in warm milk and keep it aside.

Cut the paneer in small cube size, now marinate the paneer pieces with corn niblets, curd, salt, turmeric powder one tea spoon ginger garlic paste for half 15 mints.

Now take one vessel and add some oil slowly add the chopped onions and chopped green chilies sauté till the onions are transparent. 

Now add the chopped meethi saag and stir for some time. Next add rest of the ginger garlic paste and stir for some time.

Now add the marinated paneer mixture and cook for some time. Slowly add cumin powder, red chili powder, coriander powder and mix well. Next add the chopped tomato and chopped coriander leaves and mix well.

Add some salt and sugar and some warm water and cook till the gravy become thick with a lid. Remove from the heat.

Now take one wide pan and in bottom add some ghee and slowly make one rice layer on top add half of the paneer mixture on top adds some salt, garamn masala powder, chopped ginger, two table spoon cream and soaked saffron milk. Repeat the process and add rest of the rice and paneer mixture with all the other ingredients. And cook it one low flame for another 10 mints.

Your METHI PANEER BIRYANI  is ready  garnish with fried onions and serve hot with Raita….