Tag Archives: non vegetarian rice

Fish Rice Recipe /Meen Sadham / How to make Meen Soru

Fish Rice Recipe /Meen Sadham / How to make Meen Soru

I just loved to try different food, so when it comes to lunch, I got to see few pieces of fish lying in my refrigerator and I am sure that it would not be enough for my family to prepare a curry or fry. Next to that found some dill leaves lying in the refrigerator, recently I have joined to master class with Chef Gordon Ramsay and I got remember that he told – Dill leaves goes out well with Fish. As a resulted thought of combining both fish and dill leaves together as a recipe, which resulted in my fish rice.

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Fish rice was delicious, aromatic with the strongly flavored dill leaves. Fish with little bones are highly recommended for this recipe, whereas it consumes time when there more bones. A perfect rice for kids, where fish comes without bones. Give a try, let me share the recipe…

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Fish Rice / Meen Sadham

Ingredients:

  • Fish pieces – 6 nos (250 gm)
  • Dill leaves – 5 stalks
  • Steamed Rice – 2 ½ cups
  • Fennel seeds – ¼ tsp
  • Onion – 1 no
  • Garlic – 6 to 8 cloves
  • Cumin powder – 1 tsp
  • Pepper powder – 1 tsp
  • Lemon juice – 1 tsp
  • Salt to taste
  • Olive oil – 2 tbsp

Preparation:

  • Clean the fish and keep it aside.
  • Heat 2 cups of water in a heavy bottomed vessel, add the fish pieces once the water starts boiling.
  • Peel and finely chop the onions and garlic into pieces, keep it aside.
  • Once the fish is boiled, drain the water and wait until the fish comes to room temperature.
  • Take of the skin, carefully remove the bones and crumble the fish, keep it aside.
  • Heat oil in a kadai, add the fennel seeds followed by onion and garlic, cook until they turn golden brown color in color.
  • Add the crumbled fish, followed by pepper powder, cumin powder and salt, cook until the raw smell goes off.
  • Pluck the dill leaves from the stalk, finely chop them and sprinkle half the quantity of it to the fish.
  • Add the rice, salt if required for rice and stir it well.
  • Make sure that the rice becomes dry and blends well with fish.
  • Sprinkle the leftover dill leaves, give a stir and remove it from fire.

Serve hot with any gravy. You can pair this fish rice with coconut prawn curry.

Chicken Fried Rice / Restaurant Style Chicken Fried Rice

Chicken Fried Rice / Restaurant Style Chicken Fried Rice

Fried rice is one of the popular dish, it can be prepared in a street food and also the other ways. Commonly we like to have fried rice from a street vendor, it tastes different and good. We use to have it at least once in two months, but for almost a year, the shop was closed. And so, thought of preparing it at home and the taste was too good and more similar to that one. Also, this is a perfect for lunch box. Let me share the recipe…

Taking this to Fiesta Friday #160 hosted by Angie@thenovicegardener.

CLICK HERE for Chicken Recipes.

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Chicken fried rice / Restaurant Style Chicken Fried Rice

Ingredients:

  • Chicken – 200 gm
  • Steamed rice – 1 ½ cups
  • Capsicum (yellow, green, red) – ¼ cup
  • Carrot – ¼ cup
  • Cabbage – ¼ cup
  • Spring onions – 4 stalks
  • Black pepper powder – 2 tsp
  • Garlic – 5 cloves
  • Eggs – 2 nos
  • Soy sauce – 2 tbsp
  • Tomato sauce – 2 tbsp
  • Salt to taste
  • Oil – 2 ½ tbsp

Making of Chicken Fried Rice –

Preparation:

  • Clean and finely chop the chicken into pieces.
  • Clean and finely chop the capsicum, cabbage and spring onions, peel and finely chop the carrot, garlic.
  • Heat oil in a kadai, add garlic, carrot, cabbage and capsicum, cook for few mins or until the vegetables are cooked.
  • Add chicken pieces followed by salt and pepper powder and cook for few mins or until the chicken turns pale white in color.
  • Pour tomato sauce and soy sauce and cook for a min or until the raw smell goes off.
  • Add spring onions and cook for few seconds.
  • Break the eggs, stir it well, cook for few seconds (the egg should not be completely cooked).
  • Add the steamed rice and mix it well, cook in high flame until the rice becomes dry.
  • Sprinkle a handful of spring onions and remove it from fire.

Serve it hot with Butter chicken or any gravy.

 

Chicken Kabsa

Chicken Kabsa

Arabian cuisine is my all-time favorite, which was introduced by my bestie to me. There are list of foods in Arabian cuisine which I like the most, one among those was Pitta Bread and chicken kabsa. Recently I got to have Chicken Kabsa in fattoush restaurant, my kids liked it to the core. As of Ramadhan, thought of trying out the dish and so called one of my neighbor (my hometown) who has worked in a Restaurant in UAE, got the recipe from him and prepared it at home.

Chicken Kabsa was delicious, aroma filled not only our house but also my neighbor’s: P. A easy, simple and delicious recipe which can be made at home. The key ingredient here is the kabsa masala – mixture of spices. Let us move on to the recipe…

Ingredients:

  • For Kabsa Masala:

o   Cinnamon – 2 sticks

o   Cloves – 6 nos

o   Star Anise – 5 nos

o   Cardamom – 5 nos

o   Bay leaf – 2 nos

o   Coriander seeds – 3 tbsp

o   Black peppercorns/ Black Pepper – 1 ½ tbsp.

  • Chicken – ½ kg
  • Carrot – 2 nos
  • Onions – 4 nos
  • Tomato – 2 nos
  • Green chillies – 2 nos
  • Garlic – 6 cloves
  • Chicken Stock – 6 cups
  • Basmathi/Long grain rice – 2 cups
  • Lemon – 1 no
  • Salt to taste
  • Cashew nuts – 10 nos
  • Raisins – 10 nos
  • Ghee/Clarified butter – 5 tbsp.

Preparation:

  • For Kabsa Masala: Dry roast all the ingredients given under the Kabsa Masala, until they start crackling or turning dark in color. Remove from fire, bring it room temperature, grind to a fine powder in blender and store it in an air-tight container.
  • Peel and thinly slice the onions, halve the green chillies (lengthwise) and finely chop the garlic.
  • Peel and thinly slice the carrots and keep it aside.
  • Roughly chop the tomatoes and blend them to a fine paste.
  • Prick 3 to 4 holes in the lemon and keep it aside.
  • Heat a tbsp of ghee/clarified butter, add in the cashew nuts and fry until they turn golden brown.
  • Add in the raisins and fry until they turn doubles in size, remove both cashewnuts and raisins to a plate. Keep it aside.
  • Add in ¼ th portion of sliced onions, fry until they turn brown in color and remove to the plate.
  • Add in the leftover onions, green chillies and garlic, fry until they turn brown in color.
  • Add in the carrots and chicken pieces, along with the tomato puree, lemon, 2 tsp of kabsa masala and salt. Cook until the chicken gets ¼ th portion cooked.
  • Now pour in 4 cups of chicken stock and cook until the chicken is perfectly cooked. Remove the chicken and transfer it to a plate.
  • Now add in the basmathi/long grain rice along with salt, 1 tsp of kabsa masala and 2 cups of chicken stock. Cover and cook until the rice is done.
  • Meanwhile fry the chicken pieces with a tbsp of ghee or grill in microwave, for few mins or until you get the glassy appearance.
  • Transfer the rice to a large bowl, sprinkle the fried onions, cashew nuts and raisins over the rice along with the chicken pieces to the side of the rice.

Serve hot.

For more non-veg rice recipes- Click here, For more veg rice recipes Click here and For Biryani varieties click here.