Chicken and Egg fried rice (Chicken Schezwan Fried rice)

 

Recipe✍🏻

Ingredients:-
For fried rice:-
✔️Cooked White Rice - 2 cups
✔️Ginger minced- 1 tsp
✔️Ginger, minced -1 tsp
✔️Green chilli , finely chopped -3
✔️Soy sauce - 1 tsp
✔️Green Chilli sauce - 1 tsp
✔️Schezwan masala powder - 2-3 tsp
✔️Olive oil - 1 tsp
✔️Chopped onion - 1/2 cup
✔️Carrots - 1 big
✔️Cabbage - 1 cup
✔️Beans-1/4 cup
✔️Bell pepper - 1/2 cup
✔️Red and yellow pepper- 1/4 cup
✔️Spring onion - for garnishing
✔️Scrambled Eggs - 3
✔️Black Pepper powder- 1 tsp
✔️Red chilli flakes - 1tsp
✔️Salt

 

For fried chicken:-
✔️Chicken breast, (cut into small pieces ) - 1 cup
✔️Corn Flour - 2 tsp
✔️All purpose flour- 1tsp
✔️Chilli powder - 1/2 tsp
✔️Ginger garlic paste - 1/2 tsp
✔️Pepper powder - 1/2 tsp
✔️Lime juice - 1 tsp
✔️salt 
 

Preparation:-
To make fried chicken:-
✔️In a bowl , combine chicken pieces, all purpose flour, corn flour, chilli powder, ginger garlic paste, pepper powder, lime juice and salt . Let marinate for at least 20 to 30 minutes.

To make fried rice:-
✔️Heat oil in a pan. Fry all the chicken pieces for 4-5 minutes on each side or until golden brown. Drain on paper towels. keep it aside.
✔️Heat olive oil in a wok. Add minced ginger garlic, onion, green chilli and saute well.
✔️Add  onion, green, red and yellow pepper, cabbage, carrot and beans and stir-fry 3 to 4 minutes or until vegetables are crisp-tender.
✔️Add rice, soy sauce, schezwan masala powder, and green chili sauce; stir-fry 3 to 4 minutes or until thoroughly heated.
✔️Add scrambled eggs and stir-fry 2 minutes.
✔️Sprinkle with salt and pepper and combine well.
✔️Now add fried chicken and mix well.
✔️Garnish with red chilli flakes and Spring onion and serve warm.

   

Chicken Dum Briyani

 

🖋Ingredients:-

Chicken drumsticks - 1 kg / 2 lbs
Basmati rice/ zeeraga samba rice - 4 cups
Onion, sliced - 2 large
Tomato - 2 nos
Green chillies, slit - 3 or 5 nos
Fresh Ginger garlic - 2 tbsp
Red Chilli powder - 1 tbsp
Mint leaves - 1/4 cup, chopped
Coriander leaves - 1/4 cup, chopped
Curd/Yogurt - 4 tbsp
Oil - 2 tbsp
Ghee - 4 tbsp
Water - 4 cups
Salt to taste

🖋For Briyani Spices:-
Cinnamon stick - 1
Bay leaves - 1
Cloves - 1
Cardamom - 1
Star Anise - 1
Mace/Javitri - 1


Preparation:-
🖋Wash rice well in water and soak in water for 20 to 30 minutes. Set aside.
🖋Heat oil and ghee in a vessel add bay leaves, star anise, mace, clove, cinnamon and cardamom, and add onion and green chillies. Fry till it becomes light brown.
🖋 Now add ginger garlic paste and salt , sauté well.

  

   

🖋 Then add the tomatoes, coriander leaves and mint and sauté them well .

 

  

🖋 Then add chicken, red chilli powder and curd and fry for few more minutes.

  

  

🖋 Now add 4 cups of water and salt and mix well.

 

🖋 Cover with lid and cook it medium low heat. When its boiled, add drained rice and Mix well.

   

🖋Once the water is absorbed and the rice is 80% cooked.

 

🖋 Put dum cook it for about 20 to 30 minutes on a medium to low flame until the rice is tender.

 

🖋 Turn Off the stove. Let the biryani rest in the pot for about 10 minutes.

  

  

🖋Biryani can be served with onion tomato raita and any gravy.

  

  

Mutton Dum Briyani

Ingredients:-

• Mutton - 1 kg / 2 lbs
• Basmati rice/ zeeraga samba rice - 4 cups
• Onion, sliced - 2 large
• Tomato - 2 nos
• Green chillies, slit - 3 or 5 nos
• Fresh Ginger garlic - 2 tbsp
• Red Chilli powder - 1 tbsp
• Mint leaves - 1/4 cup, chopped
• Coriander leaves - 1/4 cup, chopped
• Curd/Yogurt - 4 tbsp
• Oil - 2 tbsp
• Ghee - 4 tbsp
• Water - 4 cups
• Salt to taste

To Grind:-

• Cumin seeds - 1/4 tbsp
• Poppy seeds - 1/4 tbsp
• Fennel seeds - 1/4 tbsp
• Cashew nuts - 5 nos

For Briyani Spices:-

• Cinnamon stick - 1
• Bay leaves - 1
• Cloves - 1
• Cardamom - 1
• Star Anise - 1
• Mace/Javitri - 1

Preparation:-

• Wash rice well in water and soak in water for 20 to 30 minutes. Set aside. 

• In a pressure cooker, add mutton, turmeric powder and salt and mix well. Add in 4 cups of water, cover and pressure cook it for 5 to 6 whistle. Simmer for 15 mins. Set aside.   

• Grind the fennel seeds, cumin seeds, cashew nuts and poppy seeds into a smooth paste. Set aside.  

• Heat oil and ghee in a vessel add bay leaves, star anise, mace, clove, cinnamon and cardamom, and add onion and green chillies. Fry till it becomes light brown.

• Now add ginger garlic paste, blended paste and salt, saute well. 

• Then add the tomatoes and sauté them well till they are cooked.
• Now add half of the coriander leaves and mint leaves.Saute for a minute.

• Then add cooked meat, red chilli powder and curd and fry for few more minutes.

• Now add 4 cups of water and salt and mix well. 

• Cover with lid and cook it medium low heat. When its boiled, add drained rice and Mix well.
• Once the water is absorbed and the rice is 80% cooked.  

• Place this vessel over a hot tawa and dum cook it for about 20 to 30 minutes on a medium to low flame until the rice is tender.    

• Turn Off the stove. Let the biryani rest in the pot for about 10 minutes.
• Biryani can be served with onion tomato raita and any gravy.

Crab Briyani / Nandu Briyani

Ingredients:-

• Crab, large size- 1 (Separate the legs with claws and body section)
• Basmati Rice - 2 cups
• Onion, big - 1 sliced
• Tomato - 2 nos
• Green chillies - 3 nos
• Coriander leaves , chopped - 1 cup
• Mint , chopped - 1 cup
• Ginger garlic paste - 2 tbsp
• Red chilli powder - 1 tbsp
• Turmeric powder - 1 tbsp
• Yogurt- 2 tbsp
• Salt as needed
• Ghee - 4 tbsp
• Oil - 1 tbsp
• Lemon juice - 2 tbsp

To Temper:-

• Cloves - 1
• Star anise - 1
• Javitri - 1
• Cardamom - 1
• Bay leaves - 1
• Cinnamon stick- 1
• Cumin seeds - 1 tbsp

Preparation:-

1. To Clean and Cook the Crab:

• Clean the crab with turmeric powder.  

• Boil body section and some crab legs with 1 tbsp of salt for 10 mins.
• Remove from heat and allow to cool.
• Remove the shell parts and take out the flesh alone. Set aside. 

2. To Prepare Crab Briyani:-

• Soak basmati rice for 20 to 25 minutes.
• In a pan, heat ghee and oil, put all the ingredients under " To Temper" and saute for a minutes.

• Add green chillies and onion. when onions are soft, add tomato and ginger garlic paste and saute for a minutes. 

• Then add coriander leaves and mint. Fry them till the leaves wilt. 
• Add crab meat and cleaned legs. Mix well.

• Then add red chilli powder and curd. Saute for a few more minutes.  

• Add 4 cups of water. When water starts boiling, add basmati rice. Mix well and cook covered. 

• When rice is three fourth done,reduce the heat to low and cook covered for another 15 minutes or until all the water is absorbed and the rice is soft. 

• Garnish with coriander leaves and serve hot with raita.  

Shrimp and Egg Fried rice

Ingredients:-

• Cooked rice - 2 cups
• Scrambled egg - 4 nos
• Shrimp  - 10 or 15 nos
• Red chilli flakes - 1 tbsp
• Capsicum , chopped - 1 cup
• Cabbage, shredded - 1 cup
• Purple cabbage, shredded - 1 cup  

• Carrots, chopped - 1/2 cup
• Peas - 1/4 cup
• Pepper powder - 1/2 tbsp
• Ginger garlic, finely chopped - 1 tbsp
• Green chillies, finely chopped - 1 tbsp
• Garlic paste - 1 tbsp
• Tomato sauce -1 tbsp
• Soy sauce - 1 tbsp
• Vinegar - 1 tbsp
• Olive oil 
• Salt as needed
• Spring onion , chopped - for garnish

Preparation:-

• Heat oil in a skillet, add shrimp, red chilli flakes, garlic paste and salt. Stir fry for 2 to 3 minutes. Set aside. 

• Heat oil in a wok. add chopped ginger, garlic and green chillies. Saute for 1–2 minutes.  

• Add peas, cabbage, purple cabbage, carrots and capsicum and sauté until soft.

• Then add cooked rice, vinegar, soy sauce, tomato sauce, pepper powder and salt.  stirring constantly, until rice is warmed through, 1–2 minutes.

• Now add scrambled egg and fried shrimp. Mix well and continue to cook for a couple of minutes.

• Finely add chopped spring onion and remove from heat.

• Serve hot.