How to cook Chicken fried rice, paneer butter masala, mutton biriyani Recipe

 ⭐ 1. Chicken Fried Rice -Complete Recipe.

Ingredients

2 cups cooked basmati rice (or preferably left over rice)

1 cup chicken, boneless (in small pieces)

2 eggs

1 cup mixed vegetable (carot, beans, cabbage, capsicum)

1 medium onion (chopped)

3-4 clove of garlic (finely chopped)

2 tbsp soy sauce

1 tbsp chilli sauce

1 tbsp tomato ketchup

1 tsp black pepper

2 tbsp oil

Salt as needed

Spring onion for garnish

Instructions

1. Heat oil in a pan. Add Garlic and onion; saute until light brown.

2. Add chicken pieces, salt, pepper and cook until tender.

3. Push chicken aside, and add two eggs, scramble.

4. There is addition of all vegetables and frying of 2-3 minutes.

5. Add soy sauce, chilli sauce, ketchup and combine.

6. Add cooked rice and mix lightly on an upraised flame with high heat within 2-3 minutes.

7. Check salt and pepper, adjust as necessary.

8. Add spring onions in chop and serve hot.

⭐ 2. Paneer Butter Masala Full Recipe.

Ingredients

200g paneer (cubes)

2 large tomatoes

1 large onion

10–12 cashews

1 tbsp ginger-garlic paste

1 tsp chilli powder

1 tsp garam masala

½ tsp turmeric

1 tsp kasuri methi

2 tbsp butter

1 tbsp oil

½ cup fresh cream

Salt as bedded

Instructions

1. Add 1 tbsp oil and saute chopped onions until tender.

2. Put tomatoes, cashews, ginger-garlic paste and cook till mushy.

3. Allow mixture to cool, and blotch to a fine paste.

4. In a pan, heat some butter; add the paste and cook 3 4 minutes.

5. Add chilli powder and turmeric and garam masala and mix.

6. Add 1cup water and boil.

7. Also add paneer cubes and cook on simmer 5 minutes.

8. Add cream and crushed kasuri methi; fry 1 more minute.

9. Served with hot naan, chapati or rice.

⭐ 3. Mutton Biryani – Full Recipe

Ingredients

For Marination:

500g mutton

1 cup curd

1 tbsp ginger-garlic paste

1 tsp turmeric

1 tbsp chilli powder

1 tbsp garam masala

Salt as needed

2 tbsp lemon juice

For Rice:

2 cups basmati rice

2 bay leaves

4 cloves

2 cardamoms

1 small cinnamon stick

Salt

For Biryani:

2 big orange onions (sauted golden brown)

2 tomatoes (chopped)

2 green chillies

1 handful mint leaves

1 handful coriander leaves

½ cup oil or ghee

Warm milk and a pinch of saffron (thought to be optional)

Instructions

1. Marinate the mutton with curd, spices, lemon juice; leave 1 hour.

2. Cook mutton in pressure cooker until soft.

3. Prepare the basmati rice separately with whole spices (bay leaves, cloves, cardamom and cinnamon).

4. Add green chillies, tomatoes, mint, and coriander into heat oil/ghee in a large pan.

5. Add mutton which has been cooked with its gravy.

6. Lay as much layer rice as there is mutton mixture.

7. Sprinkle with fried onions; pour saffron milk, should want it.

8. Cover and cook at low flame 1520 minutes (dum).

9. Add and stir softly then serve hot with r da its

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