Chicken chilly fry and chicken chilly fusion pulao

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Chicken chilly fry:-

Ingredients:-

  1. Chicken – 500 grams, boneless; cut into small cubes
  2. Oil – for shallow frying the chicken
  3. Garlic – 4 big cloves; minced
  4. Ginger – 1 tsp.; chopped finely
  5. Onion – 2 medium; coarsely chopped
  6. Greenchilly – 2 numbers; slit
  7. Red chilly powder – 1 tsp. (level)
  8. Soysauce – 1 tsp.
  9. Red Chilly sauce – 1 tbsp.
  10. Green chilly sauce – 1/2 tsp.
  11. Tomato ketchup – 1.5- 2tbsps.
  12. Celery – 1/4 cup; finely chopped
  13. Spring onion – 1/4 cup; chopped
  14. Green capsicum – half of a medium; chopped
  15. Salt as needed

To marinate the chicken:-

  1. Pepper powder – 1 tsp.
  2. Salt – 1.25 tsp.
  3. Soy sauce – 1.5 tsp.
  4. Egg – half of a medium egg, lightly beaten
  5. Cornflour – 1 tbsp.

Method:-

  1. Marinate the chicken pieces with pepper powder, salt, soy sauce, cornflour, egg and 1 tsp. of oil for 1-2 hours. Heat oil for shallow frying & fry the marinated chicken pieces till lightly browned. Drain on paper towels and keep aside.
  2. Remove excess oil from the pan & to the same oil used for frying the chicken, add the chopped ginger and garlic. Cook till they are lightly browned. Stir in the onions & greenchillies. Cook till the onions are lightly browned.
  3. Add the red chilly powder and cook for a minute on low heat.
  4. Stir in the chilly sauce, soy sauce and tomato ketchup. Cook for a minute on low heat.
  5. Stir in the chicken pieces, capsicum, celery and chopped spring onions. Cover cook on low heat for 5 minutes.

Chicken chilly fusion pulao:-

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Ingredients:-

  1. Basmathi Rice – 1.5 cups
  2. Ghee – 1.5 tbsps.
  3. Water – 3 cups (boiling)
  4. Salt and pepper powder – to taste
  5. Oil – 1 tbsp.+ 1 tsp; divided
  6. Hardboiled eggs – 2 numbers, halved
  7. Red chilly powder – 1/2 tsp.
  8. Turmeric powder – 1/4 tsp.
  9. Chicken chilly fry – 1 cup (Shred the chicken slightly)
  10. Ginger – 1 tsp.
  11. Garlic – 4 big cloves; finely chopped
  12. Onion – 1 medium; finely chopped
  13. Greenchilly – 1 number; finely chopped
  14. Fine french beans – 1/2 cup, finely chopped
  15. Carrot – 1 number; big; coarsely chopped
  16. Green Capsicum – 1/2 cup
  17. Celery – 3 tbsps. (finely chopped)
  18. Spring onion ( white part ) – 2 tbsp
  19. Spring onion ( green part) – 1/4 cup
  20. Soy sauce – 1.5 tbsp
  21. Green chilly sauce – 1 tsp.

Method:-

  1. Soak basmathi rice for 30 minutes and drain. Heat 1.5 tbsps. of ghee and saute the rice till opaque. Boil 3 cups of water.Pour the boiling water into the rice and add 1.5 tsps. salt and bring to a second boil. Cover cook on low heat for 10 minutes. Keep covered for another 10 minutes.
  2. Combine the carrot and beans in your pressure cooker. Add 2 tbsps. of water and 1/4 tsp. of salt. Cook for 1 whistle on high heat. Open the cooker once the pressures subside.
  3. Heat 1 tbsp of oil & add the ginger, garlic and greenchilly. Cook till you get a nice aroma. Add the onion and cook till lightly browned.
  4. Add the chopped capsicum & fry for 2 minutes on medium heat.
  5. Stir in the sauces and cook for a minute on low heat.
  6. Add the cooked carrot, beans, celery, spring onion and chicken chilly fry. Mix well.
  7.  Add this to the cooked rice and mix.
  8. Heat 1 tsp. of oil in another pan & add 1/4 tsp. of turmeric powder, 2 pinches of salt and 1/2 tsp. of red chilly powder. Fry the eggs in this oil.
  9. Serve the rice hot with the fried eggs.
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