Meal

Fried Rice Recipe

Ingredients: 4 cups rice (washed and drained) 4 tablespoons oil (for cooking) 4 beaten eggs 1/2 cup finely chopped onions 2 tablespoons finely chopped green chilies 1 large tomato, chopped Salt to taste 1/2 cup chopped fresh coriander (cilantro) Method: Prepare the Rice: Wash the rice and let it drain in a sieve or colander for a while to remove excess water. Cook the Eggs: Heat 4 tablespoons of oil in a pan. Pour in the beaten eggs. Stir occasionally until the eggs scramble and cook through. Remove and set aside in a bowl. Cook the Vegetables: In the same pan, add another 4 tablespoons of oil. Once the oil is hot, add the chopped onions and green chilies. Sauté for a short time until the onions are translucent. Add the chopped tomato and salt. Stir and cook until the tomatoes soften. Fry the Rice: Add the washed and drained rice to the pan. Stir well to mix with the vegetables. Cook on medium heat, stirring occasionally, until the rice is well combined with the vegetables and slightly crispy. Add Eggs and Coriander: Stir in the previously scrambled eggs and chopped fresh coriander. Mix everything together and cook for a few more minutes. Finish and Serve: Remove from heat and serve hot.

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Egg Biryani Recipe

Ingredients: For the Rice: 2 cups Basmati rice Water, as needed for cooking For the Eggs: 6 eggs A little oil for frying For the Curry: 3 tablespoons oil 1/2 cup finely chopped onions 1/2 cup water 3 tablespoons tomato paste (blended tomatoes) 3-4 whole green chilies 1 teaspoon ginger paste 1 teaspoon garlic paste 2 tablespoons onion paste 2 bay leaves (broken into pieces) 2 cinnamon sticks 3-4 cardamom pods 1 teaspoon biryani spice mix 1 teaspoon coriander powder 1/2 teaspoon roasted cumin powder 1/2 teaspoon red chili powder Salt to taste 2 tablespoons ghee Method: Cook the Rice: Rinse the rice and cook it with enough water until it’s nearly cooked but still slightly firm. Drain the water and set the rice aside. Prepare the Eggs: Boil the eggs until hard. Peel them and lightly fry them in a little oil until they turn a light brown. Set aside. Make the Curry: Heat 3 tablespoons of oil in a pan. Add the chopped onions and sauté until they become lightly golden. Add 1/2 cup water and then stir in the tomato paste. Add the whole green chilies, ginger paste, garlic paste, onion paste, bay leaves, cinnamon sticks, and cardamom pods. Stir in the biryani spice mix, coriander powder, roasted cumin powder, red chili powder, and salt. Cook the spices for a few minutes until fragrant. Add the fried eggs to the curry and cover the pan. Cook for 5-6 minutes. Assemble the Biryani: Remove the eggs from the curry and set aside. In the same pan, layer half of the cooked rice over the curry. Place the eggs on top of the rice. Spread the remaining rice evenly over the eggs. Drizzle 2 tablespoons of ghee over the top. Press down gently with a spoon and cover the pan. Cook on low heat for 10 minutes. Finish and Serve: After 10 minutes, remove the lid and gently mix the rice with the spices using a spoon. Cover again and let it sit for another 10 minutes on low heat. Your Egg Biryani is ready to serve! Enjoy it with raita or a side salad.

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Lemon Garlic Chicken

Ingredients: Chicken breast pieces Garlic paste Olive oil Ground black pepper Pink salt Butter Chili flakes Lemon juice Recipe: First, marinate the chicken breast pieces with two tablespoons of olive oil, half a teaspoon of pink salt, one teaspoon of garlic paste, and half a teaspoon of ground black pepper. Let it marinate for 30 minutes. Then, grill or pan-fry the marinated chicken breast pieces on medium-low heat until they are cooked well. No additional oil is needed since olive oil was used in the marinade. Lemon Garlic Sauce: Heat a pan and add 1/3 cup of lemon juice. Into the lemon juice, add one teaspoon of garlic paste, one tablespoon of butter, and half a teaspoon of chili flakes. Let it simmer until it thickens and turns into a beautiful brownish color. Once the sauce thickens and develops a rich aroma, it’s ready to be served with the grilled or pan-fried chicken.

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Chicken Lemon Rice

This is a Greek recipe that can be prepared with just three spices to create an extraordinary taste. Main Ingredients:Chicken pieces, basmati or jasmine rice, lemon Main Spices:Oregano, ground black pepper Additionally, you’ll need:Vegetable oil, 2 onions finely chopped, 7-8 cloves of garlic minced, lemon juice, butter Method:Wash the chicken pieces well and marinate them with 2 tablespoons of oregano, 2 tablespoons of ground black pepper, 1 tablespoon of lemon zest, 2 tablespoons of lemon juice, minced garlic, and salt. Mix well and marinate in the refrigerator for 3-4 hours. Now, heat some vegetable oil in a pan and fry the marinated chicken pieces over low heat until cooked through. Remove from the pan and set aside. (Keep the marinade mixture aside separately, do not discard it) Now, in the same pan, add some more oil or fresh oil if needed, and fry the chopped onions until they are lightly browned. Then cover and cook until they are soft. Once the onions are cooked, add back the marinated chicken along with the marinade mixture. Add 1 tablespoon of oregano, 1 tablespoon of lemon juice, 1 tablespoon of ground black pepper, salt to taste, and 1 tablespoon of sugar. Mix well and cook for a few minutes. Now, add the rice and mix well. Then add the chicken stock. Adjust the amount of chicken stock so that the rice is cooked in the stock and absorbs all the flavors. Cover and cook until the rice is done. After 10 minutes, remove the cover, sprinkle some butter over the chicken pieces, and press them gently. Cover again and let it sit for another 2 minutes. Serve hot and enjoy the delicious Chicken Lemon Rice! (The entire cooking process should be done over low heat.)

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