Chicken Fried Rice

 

Ingredients:

300 gm boneless chicken pieces (cubes)
2 eggs

4 cups cooked white rice
2 minced garlic cloves
1 cup frozen peas and carrots
1 onion (diced)

2 tbsp oyster sauce
½ cup soy sauce
Sesame oil (for stir frying)
Vegetable oil

Coriander leaves

Preparation method:

Fry chicken pieces in oil until it fully cooked or golden brown. Drain on paper towels and set aside. Beat eggs and fry in oil and scramble. Remove from pan and set aside.

In a wok add 1 tsp of sesame oil and one tsp of vegetable oil, fry the diced onion and garlic for 1 minute in medium heat, add peas and carrots mix and fry it until vegetables are done to desire tenderness.

Add a little more oil and then add the rice and stir fry for a couple minutes. Add soy sauce and oyster sauce to the rice while stir frying.

Add the scrambled egg and chicken pieces and mix well. Stir it for 3-4 minutes. You can garnish with coriander leaves.

Baked Lemon Chicken

Lemon Chicken can be prepared in various ways. Here I am showing the baked chicken recipe, which contain very less oil and it is very helpful for those who are suffer from some bowel problems.

Ingredients:­

6 chicken thighs

2 garlic cloves

1 tsp salt

1 tbsp lemon juice

Salt and pepper

Olive oil, drizzle

1 cup chicken broth

Sliced lemon pieces for garnish

Preparation method:

Preheat oven to 350°F

Remove the skin from chicken thighs, leaving a small patch on top.

Mince garlic and make a paste with 1 tsp of salt, then rub the paste all over tops of chicken.

Sprinkle chicken with black pepper and place in a pan.

Pour chicken broth into side of pan.

Sprinkle lemon juice to taste over top of dish.

Bake at 350°F for about 1 hour and 15 minutes or until done.

Turn chicken over halfway through cooking time.

Add more chicken broth during baking, if pan becomes dry during cooking.

Garnish the chicken pieces above the sliced lemon pieces as shown in above picture and serve hot.

Chicken Biryani

Ingredients:

300 gm long-grain rice

40 ml (2 tbsp) olive oil

1 onion, finely sliced

2 garlic cloves, crushed

2 tsp grated fresh ginger

1 tsp ground cumin

1/2 tsp ground chilli

1/2 tsp ground turmeric

1 tsp ground coriander

1 tsp sugar

4 chicken breasts cut into 2cm dice

2 cinnamon sticks

6 fresh curry leaves (optional)

150 ml thick plain yoghurt

3 tbsp sultanas

3 tbsp slivered almonds, toasted

1/3 cup roughly chopped coriander leaves

Slice lemon and onions for garnish

Preparation methods:

Cook the rice in salted water for 8 minutes, then drain and keep it aside.

Heat the oil in a large fry-pan over medium heat; add the onion and cook for 2-3 minutes.

Add the garlic, ginger and chicken and stirring it for 3 minutes. Add the spices, curry leaves, yoghurt, sugar and sultanas, stir for 1 minute, and then reduce heat to very low.

Place the rice on top of the sauce. Cover the top of the pan with a folded tea towel, and then place the lid on top of the tea towel.

Cook for 9-10 minutes. Remove from the heat and wait for 10 minutes. Remove lid, add nuts and half the coriander and stir well to combine.

Garnish with the remaining coriander, sliced onions, lemons and offer chutney with the dish.

You can also use curd when serving.