RICE DISHES


Spice Vegetable Fried Rice


Ingredients

4 cups 80 % cooked Rice
1/4 cup parboiled and sliced french beans
1/2 cup sliced coloured capsicum (green,yellow andred)
1/4 cup shredded cabbage
1/4 cup thinly sliced baby corn

2 tbsp chopped celery
3 tsp Chinese 5 Spice Powder
2 tbsp soy sauce
1 tbsp chilli sauce
2 tbsp oil
salt to taste

To garnish2 tbsp chopped coriander (dhania)
Method
1.        Heat the oil in a wok over a high flame, add all vegetables and cook for 2 minutes on high flame.
2.       Add in rice, 5 spice powder, soya sauce, chilli sauce and salt.
3.       Mix well and cook for 5 minutes.
4.       Serve hot.
Tips
1.        5 Spice Powder is a powdered mixture of fennel seeds, cloves, cinnamon, star anise (dagad phool), schezuan peppers in the ratio 1 : ½ : 1 : 2 : 2.
2.       It is slightly sweet and pungent and has to be stored tightly covered, in a dry place at room temperature.





                         Moti Pulao

Ingredients


  • 3 Cups of basmati rice
  • 2 Cups of Mixed vegetable (peas, carrots, beans, cauliflower, capsicum)
  • 200 gm paneer
  • Salt and sugar to taste
  • ½ tbsp powder mix (cardamom, dalchini, cloves, jaifal, jaitri) or readymade biryani masala
  • ¼ tsp of cumin, garam masala and red chili powder
  • Turmeric powder
  • 25 g of Cashew nut and kismis
  • 2 Bay leaves
  • 4 tbsp ghee
  • 5 tbsp refined/ vegetable oil
  • 5 cups of water
  • 1 cup of milk

  • Directions


    1. Moti: Smashed the paneer and add salt to taste, 1 tsp of sugar, 1 tsp ghee, garam masala, cumin & red chili powder in it. Mix them properly by using your palm. Prepare small round shaped balls and fry it in oil+ghee till brown.
    2. Rice: Fry for a little all the vegetables (previously cut), basmati rice (previously washed), cashew nuts, kismis and bay leaves in the rest of the oil+ghee in a pressure cooker. Add little turmeric powder (for colour), salt and sugar to taste while stirring. Now add water, milk and powder mix in it and steam it for 1st whistle in high flame and 2nd one in low flame.
    3. Place the pulao on plate and mix the prepared pearl balls in it.
    4. Serve hot.










Dragon chicken Rice



Ingredients


FOR RICE
  • 1 1/2 cup boiled rice.
  • 1 bunch spring onion greens.
  • 1 chicken stock cube.
  • 2 tbsp oil.
FOR DRAGON CHICKEN
  • 500 g chicken fingers.
  • 2 tbsp cornflour.
  • 1 tbsp green chilly sauce.
  • 1 tbsp ginger-garlic paste.
  • 1 tbsp soy sauce.
  • 1 beaten egg.
  • 2 tbsp oil+ to deep fry.
  • 8-10 cloves garlic.
  • 2 onions(cubed).
  • 4 tbsp tomato ketchup.
  • 1 tbsp red chilly sauce.
  • salt to taste.
 

Directions

  1. Marinate the chicken with cornflour, green chilly sauce.ginger-garlic paste,soy sauce and egg and leave for 2 hours.
  2. Heat sufficient oil in a wok and deep fry the chicken pieces till crispy and golden brown in colour.
  3. Heat 2 tbsp oil in a pan add garlic and onios saute for a minute.
  4. Add tomato sauce and red chilly sauce,stir till the sauce becomes thick,add chicken pieces and half of spring onion greens.Keep aside.
  5. To prepare the rice heat oil in a pan,add rice and spring onion green,crumble the chicken stock cube and add it.stir for a while.
  6. Transfer the rice in a serving plate and top it with dragon chicken and serve hot.















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