Introduction

Hainanese rice is a classic Chinese dish. It’s also known as Hainanese chicken rice. Hainanese chicken rice became a popular and iconic dish in these Southeast Asian countries like Malaysia, Singapore, Thailand, Vietnam, etc. Hainanese chicken rice is a dish that originated from China. My recipe is inspired by Hainanese chicken rice. This is one pot recipe. You can also try our other rice recipes : Veg Fried Rice, Garlic Basil Fried Rice.

Ingredients

• Rice – 1 cup
• Sesame oil – 2 tablespoons
• Garlic – 3 teaspoons (chopped)
• Ginger – 3 teaspoons (chopped)
• Chicken stock cubes – 2
• Sugar – 1/2 teaspoon

Cooking the Fragrant Rice

• Wash the rice thoroughly until the water runs clear.

• Remove the ginger peel and wash. Slice off small piece of peeled ginger. Chop over these slices at multiple times if you want even smaller pieces. Remove the skin of the garlic clove. Place the widest part of the flat side of your blade on top of the cloves and chop over these crushed garlic.

• Place two unwrapped cubes in a cup. Dissolve the cube into 4 tablespoons of boiling water and stir well. and ready this mixture for recipe.

• Heat 2 tablespoon of oil in a pressure cooker over medium high heat. Add chopped ginger-garlic and sauté until fragrant and browned.

• Add washed rice and sugar. Mix gently. Cook for 5-6 minutes. Add chicken stock mixtures.

• Now add two cups water and bring it to a boil. Now close the pressure cooker with its lid. Cook till 2 whistles. Switch off the gas. Let the pressure completely release by itself. Then open and set aside for 5-10 mins.

Plating the rice

• Serve with Hainanese chicken and Malaysian chicken curry.

The post Hainanese Rice Recipe appeared first on FoodFlavor.in.

Chilli chicken is the most popular Indo-Chinese dish. To prepare chili chicken, boneless chicken pieces are commonly used. The chicken is first marinated in a mixture of spices, oil, and egg, which helps to tenderize the meat and infuse it with flavors. Here I am sharing step by step recipe. You can also try our other Indian recipes: Veg fried rice, Garlic basil fried rice.

Ingredients

For 1st Marination

• Boneless chicken thigh cubes or bite sized piece – 600 grams
• Egg – 1 no.
• Ginger-garlic-green chili paste – 1 tablespoon
• Black pepper powder – 1/2 teaspoon
• White pepper powder – 1/2 teaspoon
• Sesame oil – 1/2 tablespoon
• Salt to taste

For 2nd Marination

• Cornstarch – 1 & 1/2 tablespoons
• Refined flour – 2 & 1/2 tablespoons
• Baking soda – 1 teaspoon

For sauce mixture

• Kashmiri red chili powder – 1 tablespoon
• Nando’s peri peri extra hot sauce – 1/2 tablespoon
• Vinegar – 1/2 teaspoon
• Light oyster sauce – 1 tablespoon
• Sugar – 1 teaspoon
• Water – 3 tablespoons
• Salt to taste

For Slurry

• Cornstarch – 1 tablespoon
• Water – 3 tablespoon

For Tempering

• Dry red chili – 1
• Garlic – 1 tablespoon (chopped)
• Ginger – 1 tablespoon (chopped)
• Green chili – 3 (chopped)
• Capsicum – 1 (diced)
• Onion – 1 (big & diced)
• Spring Onion – 3 tablespoons
• Oil for frying & cooking

Cooking Techniques for Chili Chicken

For 1st Marination for chili chicken

• Add chicken, salt, ginger-garlic-green chili paste, egg, oil, black & white pepper in a bowl and mix everything well. Rest it for 10 minutes.

For 2nd Marination for chili chicken

• After 10 minutes in the same bowl add cornstarch, refined flour and baking soda. Mix everything well and keep it aside until you prepare the other ingredients.

Frying Process

• Heat oil in a pan on medium flame. Now fry it in medium hot oil. Just spread the chicken one by one without crowding the pan.

• Fry and cook until all sides are light golden in color, with the spatula take them out of the oil and place them in a plate.

Creating the Spicy Chili Sauce

• In the meanwhile, take a bowl add kashmiri red chili powder, nando’s peri peri extra hot sauce, vinegar, light oyster sauce, sugar, salt and water and whisk together.

For Slurry

• Take a small bowl add cornstarch and water, mix it well and keep in aside.

Cooking Techniques for chili chicken

• Heat 1 tablespoon oil in a pan on high flame. Add dry chili and fry for about a minute. Now add chopped ginger garlic and sauté for a minute.

• Add half part of diced onion and stir fry on high heat for 2 minutes. Now add sauce mixture and stir fry for 2 minutes.

• Now add water and boiled for 2 minutes. Add onion, capsicum, green chili and spring onion, mix well. After 1 minute add cornstarch slurry and stir well.

• Add fried chicken and toss it well. switch off the flame. Once it’s done, remove and transfer the dish to a bowl. Garnish with green part of spring onions.

Serving Suggestions for Chili Chicken

• Serve with fried rice and noodles.

Tips for Achieving the Perfect Chili Chicken:

1. If you wish to eat it with sauce then keep the sauce with the chicken. If you wish to make chili chicken dry then dry up the sauce.
2. It is important to keep all the ingredients ready before start cooking.

The post Chilli Chicken Recipe appeared first on FoodFlavor.in.

Spicy Nariyali Murg that is cooked with black pepper and Green Chilies. It is delicious and easy to cook.Here is How to make Spicy Nariyali Murg recipe at home.

Ingredients 

For Chicken Marination

Boneless Chicken – 440 Grams, cut into small pieces
Chili flakes – 1 teaspoon
Salt – 1/4 teaspoon
Garlic powder – 1/2 teaspoon
Garam masala powder – 1 tbsp

For Masala

Onion- 100 grams, finely chopped
Garlic- 1/2 tablespoon
Ginger- 1/2 tablespoon
Turmeric powder-1 teaspoon
Coconut grated- 1/4th cup
Coconut milk-230 ml
Black pepper powder-1 tbsp.

For Phoran

Whole cardamom – 2
Stick cinnamon – 1
Cloves – 4
Dried red chilis – 3
Bay leaves – 1
Peppercorns – 4

Method

1. In a large plate or bowl, combine chicken with salt, garlic powder, garam masala and chili flakes and mix well. Cover, and refrigerate for 1/2 an hour.

2. Heat 2 tbsp of oil in a pan on high flame. Shallow and lightly sauté the chicken pieces for 5 minutes and keep them aside in a bowl.

3. Heat 2 tbsp oil in a same wok, add whole cardamom, cinnamon stick, cloves, dried red chilies, bay leaves, peppercorns. Let it crackle add the onion. Fry the onion to golden brown.

4. Add the ginger-garlic paste, salt to taste and turmeric powder and stir for 1 minutes and add chicken and mix well. Allow to cook for 5 minutes on high flame .

5. Now add black pepper powder and mix well after a minute add grated coconut and green chopped chilies. Stir for about 2 mins.

6. Cook for 2 mins. Now add the coconut milk, bring it to boil. Add ½ cup of water. Simmer and cover to cook until chicken gets tender and gravy reaches desired thickness.

8. Serve with hot plain steam rice or roti.

The post Spicy Nariyali Murg appeared first on FoodFlavor.in.

This is the delicious, healthy and best stuffed chicken pasta recipe. Once you try this, I am sure your family will love it. This is really tasty and easy to make.

Ingredients

Rigatoni Pasta – 150 grams or 30 pieces

For Rigatoni filling

• Chicken Mince – 100 grams
• Onion – ½ or 2 tablespoons (finely chopped)
• Green chili – ½ (finely chopped)
• Garlic Powder – 1 teaspoon
• White pepper – ½ teaspoon
• Salt to taste

For Sauce

• Olive oil – ½ tablespoon
• Garlic mince – 2 teaspoons
• Onion – 1 tablespoon (chopped)
• Tomato Pasta Sauce – 6 tablespoons
• Pasta Cream – 1 tablespoon
• Salt to taste
• White pepper or Black pepper according to your taste

Method

1 – Combine chicken mince, onion, green chili, garlic powder and white pepper in a mixing bowl, until all ingredients are evenly incorporated throughout.

2 – Fill the prepared mixture into uncooked pasta.

3 – Bring a large pot of salted water to a boil. Add pasta and cook according to package direction or usually by boiling for 8 minutes. Set aside.

4 – Heat oil in a pan on medium heat. Add chopped garlic and sauté 3 sec. and add chopped onion and cook until softened.

5 – Add tomatoes pasta sauce and mix well on low heat and season with pepper and salt (according to your taste).

6 – After 2 minutes add pasta cream and stir well.

7 – Now add stuffed pasta and mix gently. Adding a little pasta water if needed to loosen the sauce. Cook for a while.

8 – Serve hot.

You can also checkout our Noodles Pizza (Mie Pizza)

The post Stuffed Chicken Pasta/Stuffed Pasta in Red Sauce appeared first on FoodFlavor.in.

Ingredients

• Long grain rice – 1 and ½ cups

For Potli

• Cinnamon stick – 1 inch
• Green cardamom – 4
• Black cardamom – 2
• Star anise – ½
• Clove – 5
• Ginger – 1/2 inch (Crushed)
• Mace – 3-4 thread
• Black peppercorn – 10
• Cumin seeds – 1 teaspoon
• Fennel seeds – 1 teaspoon
• Coriander seeds – ½ tablespoon
• Bay leaf – 1

For Yakhni

• Chicken thigh – 4 pieces (if chicken thigh is big cut half piece and if chicken thigh is small than take 8 pieces)
• Whole onion – 1
• Whole garlic bulb – 1
• Water – 3 and ½ cups

For Crispy Brown Onion

• Onion – 2 ( vary thinly, just peeled out don’t cut)
• Salt – ½ teaspoon
• Oil – 1 cup (for deep frying)

For Pulao

• Green cardamom – 4
• Onion – ½ (sliced)
• Green chilies – 2
• Curd – 2 tablespoons
• Garlic paste – ½ tablespoon
• Ginger paste – ½ tablespoon
• Salt to taste
• Clarified butter – 2 tablespoons

Method

For Potli

1- Take a muslin cloth and put all whole masala in it and tie it tightly.

For Yekhni

1- Clean and properly wash chicken.
2- Put the chicken in a large deep pan.
3- Add all yakhni ingredients and potli. Cover the pan and bring to boil in a high flame for 5 minutes.
4- Reduce flame for ½ an hour or until chicken is cooked.
5- Remove potli and chicken from broth. Keep aside.
6- Set a strainer over a big bowl and pour the broth. Keep aside.

For crispy Brown Onion

1- Heat oil in a deep-frying pan on medium heat.
2- When the oil is heated up add sliced onion.
3- Fry the sliced onion in hot oil until brown and crispy.
4- Remove it from the oil and place on paper towel.

For Pulao

1- Wash and soak the rice in enough water for half an hour.
2- Heat clarified butter in deep pan on medium heat.
3- Add green cardamom, after few minutes add ginger-garlic paste and mix well.
4- Add curd and stir well. After 2 minutes add sliced onion and mix well.
5- When onion turn translucent add cooked chicken and mix well.
6- After 5 minutes add crispy brown onion and mix well.
7- Add salt and green chilies and mix well. Add 3 cup yekhni and bring to a boil. Cover and simmer for five minutes.
8- Add rice and mix well. Cook on medium heat. When the mixture comes to boil, reduce heat and cook till both are done.
9- Serve hot with raita.

The post Chicken Yakhni Pulao or Murg Yakhni or Chicken Pilaf appeared first on FoodFlavor.in.

Muri Ghanto or Fish Pulao or Fish head cooked with rice

Muri Ghonto is a very popular Bengali dish. This word muri in the comes from the word ” muro ” which means fish head and Ghonto usually means a mix of some things cooked together. Muri Ghonto  is also made with dal and cabbage. Here I am cooking with Rice. Muri Ghanto is one of the signature dish from bangali cuisine.

Ingredients

For the Fish Marination

• Turmeric powder-1 teaspoon
• Red chilli Powder-1 teaspoon
• Garlic paste-1 tablespoon
• Salt to taste

For Ghanto

• Rehu or Roi fish head-3
• Fish pieces – 4
• Rice- 2 cup
• Potato- 3(cubed)
• Onions-6
• Green chilies – 8 or as per your taste
• Dry red chilli- 3
• Cumin seeds- 1/2 teaspoon
• Bay leaves- 2
• Cinnamon- 1″
• Small cardamom- 3-4
• Cloves- 2
• Ginger pests- 2 teaspoon
• Garlic pests- 2 teaspoon
• Cumin pests or powder-1 tablespoon
• Red chilies powder – 1 teaspoon
• Turmeric powder – 1 teaspoon
• Salt to taste
• Sugar – 1 teaspoon
• Mustard oil- 5 tbsp for fish fry
• Clarified butter – 2 tablespoon
• Water – 4 cups

Method

1-Soak rice for 20-30 minutes ,wash and drain.

2-Marinate the fish head with turmeric powder, red chili powder, garlic paste and salt.

3-Heat 5 tbsp ( or more if the fish head is bigger ) of mustard oil in a wok. Fry the fish head well till nicely brown from all sides. Remove from oil and keep aside.

4-Heat 2 tbsp of clarified butteer in another wok. Add bay leaves, cumin seeds, small cardamon, cinnamon stick, cloves and dry red chilies.

5-Add onion sliced and cook till it change colour. After few minute add potatoes. When onion turn light brown.

6-Add garlic- ginger pests, cumin powder, turmeric powder and red chilies powder, stir very well.

7-Add the washed rice, mix gently. Cook for 5-6 minutes.

8-After 5-6 minutes add fish head and green chilies. Cook 2 minutes.

9-Add 4 cups water and garam masala powder. Add salt and sugar, reduce heat and cook over medium heat for 7-8 minutes. Cover and cook for 3-4 minutes.

10-Switch off heat. Add clarified butter and mix well. Cover and let it rest for 10 minutes.

11-serve hot with onion salad.

Print

Muri Ghanto or fish Pulao or Fish head cooked with Rice

Muri Ghonto is a very popular Bengali dish. This word muri in the comes from the word " muro " which means fish head and Ghonto usually means a mix of some things cooked together. Muri Ghonto is also made with dal and cabbage. Here I am cooking with Rice. Muri Ghanto is one of the signature dish from bangali cuisine.

Course Main

Cuisine Bengali Recipes

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 -5

Author FoodFlavor.In

Ingredients

• Ingredients

For the Fish Marination

• Turmeric powder-1 teaspoon
• Red chilli Powder-1 teaspoon
• Garlic paste-1 tablespoon
• Salt to taste

For Ghanto

• Rehu or Roi fish head-3
• Fish pieces - 4
• Rice- 2 cup
• Potato- 3 cubed
• Onions-6
• Green chilies - 8 or as per your taste
• Dry red chilli- 3
• Cumin seeds- 1/2 teaspoon
• Bay leaves- 2
• Cinnamon- 1"
• Small cardamom- 3-4
• Cloves- 2
• Ginger pests- 2 teaspoon
• Garlic pests- 2 teaspoon
• Cumin pests or powder-1 tablespoon
• Red chilies powder - 1 teaspoon
• Turmeric powder - 1 teaspoon
• Salt to taste
• Sugar - 1 teaspoon
• Mustard oil- 5 tbsp for fish fry
• Clarified butter - 2 tablespoon
• Water - 4 cups

Instructions

• Soak rice for 20-30 minutes ,wash and drain.
• Marinate the fish head with turmeric powder, red chili powder, garlic paste and salt.
• Heat 5 tbsp ( or more if the fish head is bigger ) of mustard oil in a wok. Fry the fish head well till nicely brown from all sides. Remove from oil and keep aside.
• Heat 2 tbsp of clarified butteer in another wok. Add bay leaves, cumin seeds, small cardamon, cinnamon stick, cloves and dry red chilies.
• Add onion sliced and cook till it change colour. After few minute add potatoes. When onion turn light brown.
• Add garlic- ginger pests, cumin powder, turmeric powder and red chilies powder, stir very well.
• Add the washed rice, mix gently. Cook for 5-6 minutes.
• After 5-6 minutes add fish head and green chilies. Cook 2 minutes.
• Add 4 cups water and garam masala powder. Add salt and sugar, reduce heat and cook over medium heat for 7-8 minutes. Cover and cook for 3-4 minutes.
• Switch off heat. Add clarified butter and mix well. Cover and let it rest for 10 minutes.
• serve hot with onion salad.

The post Muri Ghanto or fish Pulao or Fish head cooked with Rice appeared first on FoodFlavor.in.