Garlic Fried Rice Recipe

                                                           

Garlic Rice | Garlic Fried Rice || How to make Garlic Fried Rice Recipe with step-by-step photos

Garlic Fried Rice is delicious, full of flavor, garlicky, and a perfect side dish for any meal, and so tasty you can eat it plain

I love to make this garlic rice, seasoned and flavored so that it’s so tasty, I used fresh spring garlic along with garlic cloves, which definitely come an amazing taste in the rice, 

So aromatic and one of the important things is that very easy to make and quick recipe, Most people used butter instead of oil, but in some garlic/fried rice using sesame oil which is an authentic cooking way, garlic rice or fried rice origin from china where is being used sesame oil, not to butter nor olive oil

                                                                  

Here I used olive oil because I haven’t available sesame oil at home and using butter makes rice full of calories, so I avoid some other recipes call using butter or margarine and cream so I have to use in recipes

But it’s your choice you can use butter, or if you have sesame oil and even like its flavor then must use 

Garlic rice is a dish that is found in some Asian countries, it’s garlicky and buttery, but not insanely so. Definitely feel free to up the garlic and butter to your taste, but I’d suggest trying the base recipe first and then adjusting it to your taste.

This Garlic Rice is one of those sides that can transform any everyday recipe into something extra tasty. I really hope you try it one of these days – I think you’ll be as addictive as I am!

                   

                           

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To prepare this recipe first soak the rice for 15-20 minutes and full cooked them, strain them in a colander, and keep aside until cooled  

                    

Take all veggies and prepare them all

               

Crack the eggs into a medium bowl then add salt, and black pepper along with food color, Whisk them together

                     

Heat the oil in a frying pan and cook the egg mixture till turns into scrambled foam 

                                 

Place scrambled egg on a plate, an additional ingredient I used some shredded chicken it's optional

                         

Heat the oil in a large-sized pot/pan

Put chopped spring garlic, and garlic cloves with green chilies

          

Saute them for 2-3 minutes over low-medium heat until aroma arises

                             

Then add scrambled egg, shredded chicken with sliced capsicum, and keep frying by adding white pepper and salt on medium-low flame

                  

Now add boiled rice along with chopped green spring onion, chicken powder, and soya sauce

                   

Turn the flame to high-medium and Started stir-frying for 5 minutes, adjust the salt and pepper at this stage if needed

                  

Garlic rice is ready to serve, transfer to the serving plate or tray 

                     

This rice can be eaten plain or with Manchurian, shashlik or chicken chili

                                   

                                                 

Aloo Chana Biryani Recipe

Aloo Chana Biryani || Chana Aloo Biryani || How to make aloo chana biryani with step by step photos 

Aloo Chana biryani is quite an easy, delicious, and spiced layered biryani made with white chickpeas, potato, rice, herbs, and basic spices. this biryani is a vegetarian version and those who are like to eat veg meals perfect for them. this aloo chana biryani is different instead of the combination of meat and masala.

This one is made with protein-packed chickpeas and potatoes that give you carbohydrates and protein altogether. an aromatic and flavored rice dish goes well with GREEN CHUTNEY RAITA and SHAMI KABAB

      

Chana aloo biryani is one of the most popular and mouthwatering recipes for foodies. Full of aroma and taste!! In the subcontinent, people love biryani and make it in different ways. Traditionally biryani cook with meat but the variation in veg with chickpea and potato is the most demanding. Locally famous as chana biryani

For the best result follow my detailed step-by-step photo instructions and tips below the recipe card

Recipe notes:

1. Super basmati rice is the best for making any type of biryani. but sella rice is a substitute for basmati rice
2. I added white chickpeas and potatoes, here you can be used only one of them
3. Ghee can be used instead of oil
4. Don't overcook the chickpea (Chana).
5. Make non-watery chana aloo gravy. If there is some water then cook on high heat.
6. Fully drained rice before making layers.
7. Don't overcook the rice during the boil. Make sure to cook 80%
8. Gently run the spoon to take out biryani otherwise the rice will break.
9. Don't insert a spoon from the middle of the pan. Always take out biryani by putting a spoon from the sides of the pan.
10. Use large-size of the vessel for layering 

    

 For the more Biryani recipes:

Anda Biryani

Sofyani biryani

Zafrani mutton biryani

Keema masoor biryani

Chicken biryani

Beef biryani

Fish biryani

If you have tried this Aloo Chana Biryani then don’t forget to rate the recipe. You can also follow me on social media

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To prepare aloo chana biryani soak the chickpeas for at least 8 hours or overnight

        

Then in the morning boil the chickpeas with a few pinches of baking soda

           

Peel and  cut the potatoes, onion, and tomatoes

       

In the mixing bowl pot potatoes along with lemon juice, red chili powder, turmeric powder, salt, biryani masala, coriander, mint leaves, and green chilies

             

Stir to combine well then add fried brown onion and combine very well then add food color and dry plums

           

Stir to combine very well and keep aside for 15 minutes

       

Soak the rice in enough water for 30 minutes, later strain the rice and keep aside 

                          

When the rice gets soaked we will prepare gravy meanwhile In a wide vessel heat up the oil, And fry the onion until golden brown 

     

Next, add black peppercorns, bay leaves, cumin seeds, green cardamoms, black cardamoms, cloves, and cinnamon sticks. Saute them together with onion for a minute. Then add tomatoes and ginger garlic paste

          

Cook tomatoes with onion masala till soften then add marinated potatoes along with garam masala

        

Continuously Stir very well until oil is separated. add ½ cup of water and let it cook until the potato gets done 80% 

                  

Once the potatoes are cooked add boiled chickpeas and mix with the masala very well and allow cooking further for 10 minutes on medium-low heat

        

Boil the water by adding salt, and cinnamon sticks. cloves, green cardamom, mint leaves, green chilies, and caraway seeds

       

Bring the water to boil then add white vinegar. White vinegar will prevent the rice stick to each other

          

Cook the rice grains on a high flame. when the rice grains are 80% cooked or there is a slight bite in them, then switch off the flame.

        

Immediately strain the cooked rice. keep aside

   

Now we will begin the layering process. spread some ghee on the bottom of the wide vessel. ley the first layer of rice then place aloo chana masala over the rice along with fried brown onion

        

Next, add some slices of tomatoes, lemon, and mint coriander leaves then spread the second layer of rice on top of the masala. Repeat the same process in the second layer

        

                                                                          

Finally, drizzle some milky food yellow color and ghee on top of the rice.

             

Towards the end, sprinkle some fried onion and some mint coriander leaves. then seal the vessel with a foil sheet.

         

First, for 10 minutes simmer the biryani on the high flame then reduce the heat to low and simmer further for 15 minutes

      

Aloo chana biryani is ready, gently fluff up  the rice

             

Transfer to the serving dish

            

Serve aloo chana biryani with raita and kabab

        

   

       

Moong Dal Rice Recipe

                                                                   

Moong Dal Khichdi | Moong Dal Rice || How to make moong dal rice with step-by-step photos

Moong dal rice is a simple, tasty, and wholesome rice dish that is made up of rice and yellow lentil along with a few whole spices_this khichdi is als0 digestive and light food-this recipe that can be given to the patients or even your toddlers and the best for the sehri also

Quick and easy to make_moong dal khichdi is a complete meal in itself-khichdi is a healthy and wholesome recipe_ It is good for your stomach whenever you are down with fever or stomach ache or whatever

                         

Khichdi is made in different ways in different parts of the

country_the place I belong to, its like porridge, so add extra

 

water with rice and dal and cook it to a porridge-like 

 

consistency_so if you want your khichdi like that, add the

triple amount of water

In some parts of the country, it is made almost like a pulao that I made so you add only double the amount of water

Also, different lentils can be used in khichdi, The most common one in my home is moong dal, it’s actually the most easily digestible dal so used in khichdi

Note: I would like to clarify one thing I must tell you that our khichdi is made like porridge but I used another method to cook this recipe like a pulao so kindly don't get confused..

                        

For more Rice Recipes:

Chana dal khichdi 

Masala rice

Plain yellow rice

Shula

Kishmish pulao

Kabuli Pulao

                       

If you have tried this Moong Dal Rice then don’t forget to rate the recipe. You can also follow me on social media

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Rinse the rice under the running water until starch is removed then soak the rice for 20 minutes

                   

Clean and rinse the dal and soak for 15 minutes

                           

Peel and cut the onion into slices 

                   

 

Heat the oil and sauté the onion slices

                         

Meantime put ginger garlic paste along with the whole spices_Stir to mix well

                

Then add soaked moong dal to the onion                

      

And fry them with onion spices for 2-3 minutes

                     

Pour little water into the dal 

                   

And bring it to boil

              

Cover the lid until dal is softened

                                

Now add soaked rice to the dal along with salt
           

Roast the rice with dal for 2-3 minutes on medium flame                      

Once everything is incorporated 
                   

Pour water into the rice
                         

Bring it to boil
                   

And cover the lid again
                        

Allow cooking the rice until water dries out_once pits have appeared on top of rice_Lower the flame then allow simmering for 3-4 minutes over a very low flame

                      

Moong dal rice or khichdi is ready to serve_let cooks down for a while then fluff the rice up    

Transfer to the serving plate
                       

Serve moong dal khichdi with veggie raita and tomato chutney