Peri-Peri Chicken Rice

 One more rice recipe that is mildly spicy, easy to make and tasty too.

🌶️ PERI PERI CHICKEN RICE RECIPE

🍗 Ingredients

For the Peri Peri Chicken Marinade:

• 1 Kg chicken thighs / breasts (or both, boneless or bone-in)

• 2 tbsp olive oil or any other oil of choice

• 2 tbsp tomato paste

• 1 bulb of garlic peeled

• 2 red bell pepper (cubed)

• 2 + 1 Onion chopped

• 1 chicken cube

• 1–2 red Kashmiri chilies(soaked in hot water) - (or 1 tsp chili flakes) – adjust to taste

• 1 tsp cayenne pepper (optional for extra heat)

• 2 tsp dried thyme leaves

• Salt to taste

For the Rice:

• 2 cup basmati or long grain rice

• 4 cups chicken stock (or water)

• Salt to taste

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🔪 Instructions

1. Marinate the Chicken:

• Roast the 2 onions along with the cubed bell pepper and garlic in a pan or grill.

• Once cooled, grind the above with the rest of the ingredients in a blender.

• Coat chicken with 4 tbsp of the marinade and refrigerate for at least 30 minutes (ideally 2–4 hours).

2. Cook the Chicken:

• Saute one onion until browned and add the tomato paste. Add the chicken and grill or pan-sear the chicken over medium-high heat for 6–8 minutes per side, or until cooked through and charred slightly.

• Remove and let it rest for a few minutes before slicing (if using whole breasts or thighs).

3. Cook the Rice:

• In the same pan, heat oil or butter if needed (I did not).

• Add the remaining marinade and let it cook until dry and slightly browned.

• Add rice and stir for 1 minute to toast lightly.

• Pour in chicken stock. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes (or until rice is cooked and liquid is absorbed).

• Fluff with a fork.

4. Assemble:

• Serve the grilled peri peri chicken on a bed of rice.

• Garnish with lemon wedges, fresh parsley, or peri peri sauce on the side if desired or even onion raita..

Chicken Rice

Stumbled upon this recipe by accident and almost skipped it but then curiosity made me check it out. It is for those who are too lazy to make biryani and want a rice which is less spicy. It is tasty too. 

Chicken Rice

Ingredients

1. Chicken – ½ kg ( took a few thighs and breast pieces)

2. Curd – 2 tblspn

3. Ginger-garlic paste – 2 tspn

4. Turmeric – ¼ tspn

5. Chilly powder – ½ tspn

6. Salt – ½ tspn 

7. Basmati rice soaked for 15 minutes – 1 ½ cups

8. Onion – ½ cup

9. Coconut milk – 1 ½ cup

10. Bay leaves – 2 nos.

11. Garam masala – 1 tspn

12. Pepper ½ tspn(optional)

13. Grated ginger – ¼ tspn

14. Salt

15. Water – 1 cup

16. Coriander leaves – a few

Marinate the chicken with ingredients 2-6 for minimum 15 minutes and shallow fry the same until lightly brown. Remove the chicken and in the same oil, fry the onions. Add the bay leaves and then the grated ginger. Fry for a while. Now add the rice and fry until dry. Add heated coconut milk and hot water. Add enough salt. Let it come to boil. Add the fried chicken pieces. Cover and let the rice simmer for 15 minutes or until the liquid has been absorbed. Add the garam masala and pepper and lightly stir. Finally add chopped coriander leaves. Enjoy!

Lemon Rice and Pepper Chicken

Lemon Rice and Pepper Chicken (Microwave Cooking)



Thanks to Tesnima, I have one more recipe that is quick and easy and can be done in 30 minutes.

Lemon Rice


Ingredients

1. Rice – 1 cup
2. Ghee – 1 plus 1 tbspn
3. Mustard – ½ tspn
4. Green Chilly – 3 nos
5. Curry leaves – handful
6. Lemon juice – 2 tbspn
7. Coconut scraped – 2 tbspn
8. Water – 2 cups
9. Peanuts – 2 tbspns



Wash and soak the rice for 15 minutes. Take a microwavable bowl and place the rice, water and 1 tbspn of ghee. Add enough salt and microwave for 13 minutes while covered.

You can fry the rest of the ingredients (mustard, curry leaves, green chilies, peanuts) in ghee either in the microwave or as normal and add to the rice along with the lemon juice and coconut.

Enjoy!




Pepper Chicken


Ingredients

1     1. Chicken – 800 gm

2     2.  Onions – 1 medium

3     3. Ginger – an inch

4     4. Garlic – 6 cloves

5     5. Green Chilly – 3 nos

6     6. Pepper – 1 tbspn

7     7. Soya sauce – 2 ½ tbspn

8     8. Tomato Sauce – 1 tbspn

9     9. Vinegar – 2 tbspn

       10. Coriander leaves – handful

       11. Oil – 2 tbspn

1     12. Cornflower – 1 ½ tbspn

Wash and drain the chicken well. Add sliced onion, ginger and garlic along with the oil to the chicken. Microwave covered under high heat for 3 minutes. Remove and add the rest of the ingredients and again microwave covered at high for another 3 minutes. Remove and add the cornflower mixed in ¼ cup water. Microwave uncovered at high for 3 more minutes.

Pepper chicken is ready..

Tomato Rice

Another recipe to save.

Tomato Rice

Ingredients

1. Rice - 3/4 to 1 cup
2. Onion thinly sliced - a small one
3. Ginger chopped - 1 tspn
4. Green chilly sliced - 3 nos.
5. Tomato chopped - 3 Nos.
6. Chilly Pdr - 1 tspn
7. Turmeric Powder - 1/2 tspn
8.Garam MAsala - 1/2 tspn
9. Asafoetida - a pinch
10. Curry leaves and coriander leaves - a few
9. Whole urad dal and channa dal - 1 tspn each

Method

Boil rice with enough salt and keep aside. In a pan, take 3 tablespoon of oil (gingelly oil is best) and fry both the dal. Saute onion and green chilly. Add the powders and fry for a few seconds and then add the chopped tomatoes.  Fry until it becomes soft. Add the leaves and the rice. Fry for 2 minutes.

Enjoy!

Mint Pulav with Potatoes

This is another easy but a very mild rice recipe. Maybe it is the cumin but it settles on your stomach pretty well.

Ingredients

 

1. Dry roasted cumin seeds coarsely crushed - 2 teaspoons (or more if you don't mind the taste)

2. Onion thinly sliced - 1 small
3. Potato, peeled and cubed - 1
4. Minced/grated ginger - 1 Tbspn
5. Green chilly minced/cut finely - 1 or more as per your taste
6. Uncooked Basmati rice soaked in water for minimum 15 minutes- 1 1/4 cups

7. 1/4 cup of min leaves crushed or cut
8. Water - 2 1/4 cups

Method

Dry roast the cumin and crush it coarsely. Heat oil in a large saucepan and fry the onion until brown. Saute ginger and green chilly for a few minutes and then add potato and half the mint along with a teaspoon and half of cumin. Saute for a while. Add the drained rice and fry it for a minute before adding water. Add enough salt (1teaspoon) and close the lid when water boils. Leave it thus in low fire for 10-15 minutes. Stir the rice gently after adding water to avoid breaking the rice. Sprinkle the remaining cumin and mint on top before you serve.

Enjoy!