Tuesday, November 28, 2006

Fried Rice


Basmati Rice - 3 rice cups (washed and discard water, to that add 4 & 1/2 cups water and cook in electric cooker)

Cook rice ahead.

Ghee + Oil - 5 tsp each

Shahjeera - 1 tsp
Cumin + Pepper - 1/2 tsp each
(powder these together)

Green Chillies - 2 no. (slit lengthwise)
Ginger and Garlic paste - 1 tsp each
Ajinomotto - 1/2 tsp

Salt to taste
Mixed Veges - 2 cups
(only - peas, carrots, corn and beans frozen packet)


Heat a wok, add ghee and oil when it's hot fry in the above order. don't mush it up the veges it's should be fried enough add cooled cooked rice and gently mix well to combine fry for few mins and serve.


I like fresh veges, rarely use frozen. Next time try this combo:

Cabbage (chopped finely), Fresh Beans (sliced thin round) and Carrot (peeled and chopped finely), replacing Mixed veges frozen packet.

Serve it with Chilli Chicken or Cauliflower Manchurian, Mirchi Ka Salan (actually you don't have to cook Hyderabadi Biriyani for this. Fresh Veges Fried Rice combo tastes even good)

© 2006 by Rajani Rayudu

Chilli Chicken

Set 1:

Chicken (boneless and skin less, cut in to 1 inch pieces) - 600 g
Ginger and Garlic paste - 1 tbsp each
Kashmiri chilli powder - 1 tsp
*Salt to taste
Black Pepper (freshly ground) - 1 tspn
Red Orange Food color - as required.

Mix everything in a bowl.

Corn Flour - 1 tbsp
Egg White - 2 eggs (keep the yellow for using on top of the Pesarettu or for Tortillas)

Mix these in to the Chicken by the order given above. Combine well and cook in Flat non-stick pan, by adding 3 tbsp oil and cook until chicken is cooked well. Keep aside.

Set 2  (for preparing Sauce):

Vinegar - 1 tbsp
*Soya sauce - 2 tspn
Water - 3 tbsp
Corn flour - 2 tsp
Sugar - 1 tsp
* Salt (little bit).

Mix all these in a bowl and keep aside.

Set 3:

Red onion - 1 no. (chopped in to chunks)
Green Chillies - 16 no. (slit length wise)
Curry leaves - 3 sprigs
* Ajinomotto - 1/2 tsp

Oil - 3 tbsp.


1) Take a flat non-stick pan, add oil heat it up. add onions - saute and remove, add green chillies-saute and remove, add curry leaves - saute a bit and keep aside all these in to a plate.

2) Add ajinomotto and Set 2 to above pan and stir, add Set 1 and saute. add point 1 (sauteed onions, green chillies, curry leaves) which you kept aside, mix gently until oil releases and cooked well. Serve.

Serve with Fried Rice or Biriyani Rice.

Tips :

Becareful while adding salt, you have already added salt in the chicken, while preparing sauce aswell and there will be salt in soya sauce too, you can add salt in the end instead of adding a lot.

© 2006 by Rajani Rayudu