Tag Archives: leftover recipe

Prawn Herb Rice Recipe / Easy Herb Rice Recipe / Prawn Recipe

Prawn Herb Rice Recipe / Easy Herb Rice Recipe / Prawn Recipe

Herb rice is one such easy, quick and delicious lunch or dinner ideas that can be prepared for lunch box or parties. Eating rice in the same way (steamed with some stew/curry) is boring at times, but in spite of all these, there are few people who want to eat rice and go for biryani or pulao. So this rice is very helpful at those times, with very few ingredients. I have induced prawns, you can substitute them with chicken or vegetables or even serve it as plain herb rice.

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Prawn Herb Rice Recipe / Easy Herb Rice Recipe / Prawn Recipe

Prawn Herb Rice has good aroma, since it’s prepared with butter, and Dried Italian herbs like oregano, thyme and rosemary. It melts in mouth with little crunchiness of the prawn, this would be a best for kids lunch box, as they would like them to the core. Also you can make use the leftover rice from lunch for a yummy dinner with this Prawn Herb Rice. Let me share the recipe…

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Prawn Herb Rice Recipe / Easy Herb Rice Recipe / Prawn Recipe

Also check out our Indian style Prawn rice and Buttery Prawn Head Rice

Ingredients:

  • Prawn – 200 gms
  • Steamed Rice – 2 ½ cup (1 cup – 160 ml)
  • Onion – 1 no
  • Garlic – 3 cloves
  • Butter – 1 ½ tbsp.
  • Italian herbs (oregano, thyme, rosemary) – 1 tsp (all together)
  • Black pepper powder – 1 tsp
  • Green chilli – 1 no
  • Salt – 1 ¼ tsp or as per your taste

Preparation:

  • Peel and finely chop the onions and garlic into fine pieces. Slit the green chilli to equal halves.
  • Melt butter in a very heavy bottomed vessel, add onions and garlic, cook until they turn golden brown in color.
  • Add the green chill, prawn, Italian herbs, salt and half the amount of black pepper powder, cook in medium flame for 5 mins or until the prawn is cooked.
  • Add the rice, followed by the leftover black pepper powder and cook in medium flame for another 5 mins or until the rice combines well.
  • Remove it from fire.

Serve hot with any Gravies like Prawn Potato Gravy or Curd Chicken.

Note: I have been using smaller size prawns in this recipe, you can make use of size of your choice, but the small ones are preferably suitable. 

Chicken Vermicelli Biryani from Leftover Whole Roasted Chicken

Chicken Vermicelli Biryani from Leftover Whole Roasted Chicken

Usually I don’t like to waste food, even when there is excess of food, I like to create them as a new dish which would be loved by the whole family. Not only my kids even it happens with me – I don’t prefer to the leftover food may be from lunch for dinner but instead I create something new with those. Being a food revolution Ambassador, now I have more interest towards creating a new recipe from the leftovers. As everyday there are lakhs of people suffering for food, so say no to wastage of food. #Christmasleftoverrecipes

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Chicken Vermicelli Biryani

As a result here comes my Chicken Vermicelli Biryani from the leftover Whole Roasted Chicken and its stock. This goes out well for lunch or dinner along with a simple onion raita. Also it takes just few mins to get cooked, as the chicken and the stock are already cooked. But be carefully only when you infuse the spice powders and salt to dish, as we are making it from leftovers and the leftovers has already got spices and salt infused in them. Let me share the recipe…

Ingredients:

  • Leftover Chicken pieces from Whole Roasted Chicken – 100 gms
  • Leftover Chicken stock from Whole Roasted Chicken – 2 cups
  • Roasted Vermicelli / Semiya – 1 cup
  • Green chillies – 1 no
  • Ginger-Garlic paste – 1 tsp
  • Onions – 50 gms
  • Tomatoes – 50gms
  • Mint and coriander leaves – 10 gms
  • Turmeric powder – ¼ tsp
  • Chilli powder – ½ tsp
  • Coriander powder – ½ tsp
  • Salt to taste
  • Ghee / Clarified butter – 1 tsp
  • Flavored spices (cinnamon – 1 no, star anise – 1 no, cloves – 2 nos, bay leaf – 1 no)

Making of Vermicelli / Semiya Biryani with the Leftover Whole Roasted Chicken and its Stock –

Preparation:

  • Shred the chicken into pieces and keep it aside.
  • Peel and finely chop the onions and tomatoes. Slit the green chillies.
  • Clean and finely chop the mint and coriander leaves along with their stalk and keep it aside.
  • Heat ghee/clarified butter in a kadai, add the flavored spices (cloves, cinnamon, star anise, bay leaf) followed by gin-garlic paste and green chilli.
  • Cook until the raw smell goes off.
  • Add the onions and cook until they turn golden brown in color.
  • Add the tomatoes and cook until they mushy.
  • Add the mint and coriander leaves and cook until they turn dark green in color.
  • Add the spice powders and cook until the raw smell goes off.
  • Add the chicken pieces, pour in the stock and pour another cup of water, cover and bring it to boil.
  • Add the roasted semiya/vermicelli, give a gentle stir, cover and cook until the semiya/vermicelli is cooked.
  • Remove the lid and cook in medium flame, when you experience its watery until they become dry (make sure that they should not get burned).
  • Once they get dry, remove them fire and transfer it to a bowl.

Serve hot with Onion raita. A simple and easy prepared dish but tastes heavenly and aromatic.

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Adai with leftover rice / Leftover rice recipe / Leftover rice Adai recipe

Adai with leftover rice / Leftover rice recipe / Leftover rice Adai recipe

Got leftover rice for dinner from lunch, but you want to have tiffin, don’t worry check out this adai recipe for a yummy dish from the leftover rice.

Usually we don’t have rice for dinner, due to the cold weather, we can’t consume it after fermenting with water for the next day breakfast. So thought of trying out this adai, also it came out well – crispy and soft. The only important thing you need to do here is this adai would take little time to cook and also it should be cooked in medium flame. Let me share the recipe…

Do check out my Plain Adai recipe, Murungai Keerai Adai recipe/Moringa Leaves Adai Banana flower Adai recipe / Vazhaipoo Adai recipe, Egg Adai recipe / Mutta Adai.

Taking this to Fiesta Friday #130 hosted by Angie@thenovicegarderner.

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Preparation Time – 10 mins

Cooking Time – 10 mins

Serves – 3 nos

1 cup – 160 ml

Ingredients:

  • Leftover Rice – 1 cup
  • Besan/Gram Flour/Chickpea Flour – 3 tbsp
  • Rava/Semolina – 1 tbsp
  • Onion – 1 no
  • Chillipowder – ¼ tsp
  • Eno (original flavor) – ¾ tsp
  • Curd/Yogurt – 3 tbsp
  • Asafoetida – ¼ tsp
  • Salt to taste
  • Oil – for frying

Preparation:

  • Mash the leftover rice with your hands, be sure there should be no lumps.
  • Add in rava and besan, mix all these together.
  • Pour in the curd/yogurt and eno powder, mix them well together.
  • Pour in little water, mix it well and bring them to a dosa consistency.
  • Sprinkle the asafetida, salt and add the onions, curry leaves. Mix well.
  • Heat tawa and rub with oil, spoon the batter and slightly spread it (it should be thick).
  • Cook in low flame for 3 mins, gently swap the side of the adai and cook for another 3 mins.
  • Drizzle little oil along the sides and cook until it turns golden brown.

Serve hot with Chutney, Idly chilli powder and Sambar.