Pages

Sunday, 27 January 2013

MIXED FRIED RICE WITH OYSTER SAUCE


MIXED FRIED RICE WITH OYSTER SAUCE

INGREDIENTS

FOR RICE

BASMATI RICE - 1 KG/ 2 CUPS

PUT RICE IN WATER FOR 1 HOUR

DRAIN TILL ALL WATER GOES PREFERABLY FOR 1/2 TO 1 HOUR

FOR MASALA

CARROT-1 CHOPPED LENGTHWISE
FRENCH BEANS -1/2 CUP; CHOPPED BY SIDE
GREEN PEAS- 1/2 CUP

CAPSICUM -1 CHOPPED
ONION-1 CHOPPED
EGGS -2 
SPRING ONION- CHOPPED; 1/4 CUP

SWEET CORN-1/ 4 CUP(OPTIONAL)

CABBAGE, CAULIFLOWER- CHOPPED(OPTIONAL)

GREEN CHILLIES-5 CHOPPED




OYSTER  SAUCE- 1 TABLESPOON
TOMATO SAUCE- 1 TABLESPOON
CHILLY SAUCE- 1 TABLESPOON

BLACK PEPPER POWDER-1 TABLESPOON

CHICKEN STOCK- CUBE-1 

GHEE- 1/2 CUP

SPICES
CINNAMON STICK-1
BAY LEAVES-3
CLOVES-4
PEPPER-4
CUMIN SEEDS- A PINCH

CHICKEN - 250 GM

PRAWNS- 100 GMS

SALT 
WATER-4 CUPS


PREPARATION

COOK THE CHICKEN AND PRAWNS IN PRESSURE COOKER WITH TURMERIC POWDER A PINCH,  BLACK PEPPER POWDER A PINCH, AND SALT
LET 3 WHISTLES COME





TAKE A PAN .ADD 1 TABLESPOON GHEE
FRY EACH VEGETABLES SEPARATELY FOR 2 MINUTES
YOU CAN ADD A LITTLE SALT AND PEPPER POWDER TO IT










BEAT AND FRY EGG




TAKE A LARGE VESSEL
POUR 3 TABLESPOONS OF GHEE
FRY THE SPICES




THEN ADD RICE AND FRY IT WELL

WHEN RICE GETS FRIED , ADD FRIED VEGETABLES, FRY FOR 1 MINUTE

ADD 4 CUPS WATER
ADD SAUCES, BLACK PEPPER POWDER,SALT, CHICKEN STOCK, CHICKEN , PRAWNS AND EGG


COOK TILL WATER DISAPPEARS IN LOW FLAME


SERVE WITH SALAD AND SAUCE