People who enjoy garlic flavor and taste are in for a treat. Burnt garlic chicken fried rice is very simple and easy to prepare, pairs well with any sides or just french fries. Mashup of two cuisines is oddly satisfying, dishes are very delicious and flavorful. This fried rice is prefect for a weekend lunch.
350 Grams Chicken Mince
1/2 Bunch Spring Onions
1 Large Onion
10 Pods Garlic
1 Tbsp Ginger and Garlic Paste
300 Grams Basmati Rice
1 Tbsp Soya Sauce
1 Tbsp White Pepper Powder
1 Tbsp Chilly Flakes
3 Green Chillies
2 Dried Red Chillies
Salt as per taste
1 Tbsp Ghee
Lime Wedges and Onion Rings for garnish...
Pre plan your meal and cook the rice ahead of time. Wash the basmati rice twice and soak in water for 10 minutes. For every 1 cup rice add 11/2 cups water. Add the rice and water to pressure cooker, cover and place a whistle and cook for 3 whistles.
Once the rice has cooked allow to reach room temp. Using a fork fluff the rice to separate.
I always like to prepare chicken mince at home. After washing the chicken breast twice, pat it dry and chop into bite size cubes.
Add the chopped chicken to mixer jar, cover and pulse twice or thrice the meat should mince easily if not pulse twice.
Peel and Wash all the veggies, finely chop all ingredients.
Heat oil and ghee in a wok on medium flame. Add the finely chopped garlic and fry till light golden brown in color.
Add finely chopped onions and fry with garlic for a minute.
Add ginger and garlic paste and fry the onion, garlic, ginger and garlic paste till light pink in color.
Break the dried red chillies in halves and add to the onion fry for a minute.
Add the chicken mince to the onion masala fry for a minute. Add chilies, salt and 1/4 cup water cover and cook the chicken for five minutes.
If there's excess moisture in the chicken place on high flame allow the moisture to evaporate.
Add soya sauce, chilly flakes, white pepper powder, salt if needed stir all the ingredients and fry the chicken masala for few minutes.
Mix the rice in the chicken masala fry for a minute. Garnish with spring onions and lime juice serve hot.