Chicken fried rice recipe
Basmati rice - 2 1/2 cups (washed and soaked for 20 min)
Chicken brest- 1 1/2 lbs (cut into cubes)
Medium onions- 2 (chopped)
Ginger- 2 inch piece (grated)
Garlic- 4 cloves (crushed)
Black pepper powder- 1/2 tsp
Cardamom pods- 3 (crushed)
Cumin seeds- 1/2 tsp
Plain yoghurt- 2/3 cup
Saffron threads- a large pinch
Hot water- 2 tablespoons
Red food coloring- few drops
Oil- 6 tablespoons
Salt to taste
Cashewnuts- 2 tablespoons
Raisins- 1 tablespoon
Heat 4 tablespoons of oil in large heavy pan.
Add cumin
seeds & cardamom pods and fry for a minute.
Add ginger, garlic, onions & chicken
and fry for about 10 minutes until all the chicken pieces are browned.
Add
yoghurt one tablespoon at a time and stir.
Pour 1/2 cup of water.
Lower the heat
and cook for 15 minutes.
Heat 2 tablespoons of oil in another pan and stir fry
the rice until translucent.
Add this rice to the chicken mixture.
Add salt and ground
pepper.
Cover and cook for 15 minutes over medium heat until the rice and the chicken
are tender.
Soak saffron in 2 tablespoons of boiling water.
Add 2 tablespoons
of cold water to the red food coloring.
Divide the rice into three parts.
Pour the saffron liquid to 1 part of the rice.
Pour the red coloring to the next part.
Leave the remaining part of the rice as it is (white).
Garnish with fried cashews and
raisins.
Serve hot.
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