Category: Rice Varieties


Rangooni rice

This is one of the easiest, simplest and tastiest dishes that I have tasted with mutton. I came across this recipe on Pree’s blog and fell in love with it at first sight. Although I couldn’t wait to try it, I was sceptical that my family will even taste it as it has hardly any spices that mutton is usually cooked at our place. So, to be on safer side, I cooked it in meagre quantity just enough for myself. And guess what? I had to share the dish between the other three and was also admonished as to why I had made so less quantity of such a beautiful dish! From then on, this dish makes a regular appearance on our dinner table specially during winters when all you want is light soupy meals that are filling. I have tweaked Pree’s original recipe slightly to make it even more easier and to suit our palate. Try it and you will be impressed by its taste for sure.

Ingredients:

  • Mutton – 500 g (preferable bone in, but I have even made it with boneless meat)
  • Basmati / jasmine rice (Any fragrant rice would do, I prefer jasmine)
  • Ginger paste (1 tsp)
  • Salt to taste
  • Oil -2 tbsp
  • Garlic – sliced into thin roundels (10-15 cloves, the more the merrier)
  • Red chillies – 5 (or as per taste)
  • Lemon juice – 2 tsp

Method:

  1. In a pressure cooker add mutton, rice, ginger paste, salt and enough water to cook all this. Cook till 7-8 whistles (1-2 on high and rest on low flame)
  2. Once the pressure is released, open the cooker and mash the rice and mutton slightly so that they are well blended but not completely mashed. There should be small pieces of mutton soft mushy grains of rice.
  3. Add water if required to make it dense but not runny. The consistency should be that of a thick soup. Adjust salt at this stage. Keep it aside
  4. Heat oil in a pan and fry the dry red chillies till they are crisp, remove from oil and keep aside. Once cool, crush them with fingers to make flakes (Use gloves if necessary)
  5. In the same oil, fry the garlic roundels till they are crispy brown. Add this oil on the rice meat stew along with crushed chillies and lemon juice.
  6. Eat while it is hot.

 

Methi Fried Rice



This post was lying in my draft section for ages and today I finally it is gonna see the light of day! I love greens and always try to include them in our food. Abbas is not fond of greens featuring in a stand alone dish. So I sneak them in curries / pooris / paranthas / rice. This was one such attempt where I made mixed fried rice sprinkled with generous amount of fenugreek leaves.


Off to the recipe:

Ingredients:
Basmati rice – 2 cups
Chopped veggies (carrot, beans, capsicum, onions) – 1 cup
Shrimps – 15-20, deshelled, deveined and cleaned (optional)
Shredded chicken pieces – 15-20 (optional)
Eggs – 2 (optional for vegetarians, but I don’t like my fried rice w/o eggs)
Fenugreek leaves – 1/2 cup
Soya Sauce – 1 tbsp
Maggi Cube – 1
Pepper powder – to tase
Salt – to taste
Oil – 3 tbsp
White vinegar – 1 tsp
Sugar – 1 tsp

Method:
1. Wash and soak rice in sufficient water for 30 mins.
2. Boil 4 cups water in a vessel. Add soaked rice, salt, few drops of oil and vinegar. Let it cook. Keep checking to make sure the rice doesn’t get fully cooked. Remove from flame when the rice is ‘almost’ cooked. Drain the water away. Spread rice on a flat surface. Do not cover it. Keep aside.
3. Stir in 1 tsp each of sugar and salt in about 2 cups of water. Soak the fenugreek leaves in this solution for about 15 mins. Strain the water and tightly squeeze out extra water. Saute the leaves in a tsp of oil for about 2-3 mins. Keep aside.
4. In a pan, heat 1 tsp of oil. Add eggs, salt. Scramble the eggs and keep aside.
5. In the same pan, add 1 tsp of oil, fry chicken pieces and shrimp with some salt. Remove and keep aside till the rice cools down.
6. In the same pan take rest of the oil, add all the veggies.
7. Once the veggies are sauted, add soya sauce, shrimp, chicken, scrambled eggs, chopped mint and coriander leaves and rice. Sprinkle maggi cube powder. Mix well.
8. Check salt at this stage. If less, add a bit more of soya sauce or maggi cube (both are salty and mix well with rice instead of raw salt) and mix.



There are a few go to blogs where I hop for specific recipe needs, without worrying about the end result. Pree’s blog is one among them. Mostly for non-veg dishes, I have been lately referring to her recipes on and off coz they have given me accolades each time. While surfing through her recipes I saw an impromptu invention of hers in the form of Prawn Biryani. I modified the recipe as per ingredient availability in my pantry and the pulao came out delicious to say the least.
Here is how I made it:
Basmati rice – 1 1/2 cups
Seer / King fish – 5-6 medium sized pieces
Onion – 1 medium sized, finely sliced
Garlic – 7-8 cloves
Ginger – 2″piece
Green chillies – 4 or as per spice tolerance
Coriander leaves – a handful
Lemon juice – few drops
Red chilli powder – 1 tsp
Turmeric powder – 1 tsp
Black pepper powder – 1 tsp
Coconut milk – 1 cup
Cooking oil – 2 tbsp
Cardamom – 2 (Green and black)
Cinnamon – 1 stick
Bay leaves – 2
Star anise – 1 
Nigella seeds – 1/2 tsp
Nutmeg – a pinch grated
Salt to taste
Method:
1. Boil fish pieces in enough water with salt and turmeric powder. Once the fish pieces are cooked, strain the water and reserve. Remove the bones from fish and keep aside.

2. Grind ginger and garlic together. Keep aside.
3. Grind green chillies and coriander leaves together. Keep aside.
4. Heat 1 tbsp of oil in a pan and saute onion slices till brown.
5. Add ginger garlic paste and saute for a few minutes till the raw smell goes away.
6. Add chilli-coriander chutney and saute for 4-5 minutes.
7. Add fish pieces, red chilli powder, turmeric powder, black pepper powder, salt and combine.
8In another frying pan, heat the remaining one tbsp oil, add the bay leaves, cinnamon, cardamom, nigella seeds, star anise and stir for a minute. Add the rice and fry till the grains get coated with the oil. Add the grated nutmeg, and salt (carefully as our prawns already have some). Fry for 3-4 minutes and remove from heat. 

9. In a microwave safe bowl, add the rice, fish mixture, one cup of thick coconut milk and one cup plus two tbsps of water.
10. Microwave on high for 20 mins and let it stand for atleast 10 mins.

Just out of the microwave oven…

After giving a light stir…

When we were going to bid goodbye to Chennai and moving to Bangalore, I had to do most of the tasks as Abbas was working in Bangalore then. He would arrive along with Kakima (My co-sis’s mom) only on the previous day of our departure. Change of address in post office, transfer of gas connection, surrendering Landline phone, dealing with movers and packers, finishing off the groceries in my pantry. I had kept just enough rice, dal, potatoes, 2 red chillies, pinch of cumin seeds, salt for Khichuri to be prepared. As I had to go to office for the last day clearance, Kakima was going to prepare Khicuri with the limited resources she was provided with… I had marinated some boneless chicken pieces which would be deep fried to go along with Khicuri. To this date, we remember that day’s Khichuri as it had turned out to be yummilicious!!!
Kakima is a super talented cook and her Bengali preparations are to die for. We spent a good three months of time together in Bangalore. It was like a picnic everyday. We had the best of foods hogged as if there was no tomorrow. Kaku would go shopping and we would provide him with a list of groceries. Kakima would churn up delicacies one after the other and indulging in them was sheer bliss. Whenever we talk on phone, we recall those wonderful days spent together and the memories of them are soothing!!! I learnt many Bengali dishes from her but have never been able to match the taste that she imparts to them. Abbas and I are eagerly waiting for Kakima and Kaku’s stay with us….
This is how I prepare Khicuri:
Ingredients:
Moong Dal – 1¼ cups (lightly roasted on Tawa)
Masoor Dal – ¾ cup
Rice – 2 cups (You may use Gobinda bhog rice for a distinctive aroma)
Cauliflower – 8-10 big florets, optional (soaked in hot water with turmeric and salt and drained)
Potato – 3 medium sized, peeled and cut into 2 pieces each
Green peas – a handful (optional)
Onion – 2 large, sliced
Tomatoes – 2 large, finely chopped
Ginger paste – 2 tbsp
Cumin seeds – 1 tsp
Red chillies – 2, broken into 3-4 pieces each
Bay leaves – 2
Salt – to taste
Sugar – 1 tsp
Turmeric powder – 1 tsp
Cumin powder – 1 tsp
Coriander powder – 1 tsp
Green chillies – 2-3, finely chopped (optional)
Oil – 5 tbsp
Ghee – 1 tbsp
Method:
  1. Wash rice and both dals together 5-6 times or till the water is clear. Strain away all water.
  2. Heat 3 tbsp oil in a pan. Add a pinch of turmeric powder and salt. Add cauliflower florets and sauté till they turn golden and crunchy from outside. Remove from oil and keep aside.
  3. Repeat the same for potatoes and keep aside.
  4. Add remaining oil to the same pan. Add cumin seeds, once spluttered add red chillies and bay leaves.
  5. Add chopped onion and sauté till golden brown.
  6. Now add ginger paste and sauté till raw smell goes away.
  7. Add chopped tomatoes and sauté till they turn mushy and oil separates.
  8. Add turmeric powder, cumin powder, coriander powder, salt, sugar and combine.
  9. Now add the washed rice and dal, sautéed cauliflower, potatoes and green peas. Mix well. Add 6-7 cups of water, cover with lid and let it boil.
  10. When the water boils, slide the lid a bit and on low flame, let it cook till rice and dal are completely cooked. You may add more water if you like a runny Khichuri. If you want a dry Khicuri, once rice and dal are cooked, remove the lid and cook on fly flame till you get the desired consistency. I like my Khicuri neither dry nor too runny. Pour ghee on top and close the lid.
  11. Serve hot with anything deep fried, green chillies, lemon wedges and ghee. I generally serve along with Begun Bhaja, Dim Bhaja. This time it was Chicken 65.

Egg Biryani for Ai Buro Bhaat

This post is dedicated to Devleena, my colleague and office bus mate! She is more a friend of my kids than mine. She is going to get married next month. We had her over for a traditional Bengali pre-wedding lunch during the weekend called Ai buro Bhaat! I like this custom coz it meant feast ;-D Did not know traditional values of it. Googling lead me to this site which says: Ai Buro Bhat is the ritual ‘last meal’ that is eaten by the bride / the groom before the actual wedding ceremony takes place. For the bride, it was traditionally the last meal she ate as a daughter in her own home. Since food is such a critical part of Bengali culture, the Ai Buro Bhat is nothing short of a feast that takes place seperately at the bride’s house and the groom’s. It consists of Bengali delicacies such as fish head curry, steamed prawn curry with coconut milk or mustard, shukto (a slightly bitter vegetable stew), five types of fried vegetables, an array of sweets and much much more.
Now she is an eggetarian and hence I got a chance to make this Biryani which was long ago jotted down in my recipe diary. Mostly I make Chicken / Mutton Biryani otherwise. This to-be bride is on a cooking spree and trying to hone all the culinary skills possible to impress her groom. She has been asking for the recipe coz perhaps this would be on the platter on V-day. Well girl, this recipe is dedicated to you! Wish you a great life ahead.
Ingredients:
For Rice:
Rice 3 cups

Tejpatta – 2-3
Cloves – 3-4
Cinnamon – 1”inch piece broken into small pieces
Green Cardamom – 3-4
Black Cardamom – 1
Black pepper – 4-5
Jeera – 1 tsp
Red chilli – 1
Mace – 1
Star anise – 1
Vinegar – 1 tsp
Salt to taste
Mint leaves – 10
Oil – 1 tsp

For Omelette:
Eggs – 3
Onion – 1 small, finely chopped
Green Chillies – 1 or 2, finely chopped
Red chilli powder – 1 tsp
Turmeric powder – a pinch
Salt to taste
Milk – 1 tbsp
Oil – tbsp

For Masala:
Onion – 3 medium sized, finely chopped
Tomato – 2 small, finely chopped
Ginger garlic paste – 1 1/2 tbsp
Red chilli powder – 1 tsp
Turmeric powder – 1 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Biriyani masala powder – 1 tsp ( I use store bought masala)
Coriander leaves – a handful
Mint leaves – a handful
Salt to taste
Oil – 2 tbsp

For fried eggs:
Hard boiled eggs – 6, deshelled, slight slits made and havled
Pepper powder – 1/2 tsp
Biriyani masala powder – 1/2 tsp
Salt

For assembly:
Rose water – 1 tsp
Ghee – 1 tbsp
Coriander leaves – a handful
Kesar – 1 pinch
Milk – 1 tbsp
Soak kesar in lukewarm milk. (If kesar is not available, you may use food color to give the rice yellow colour)

Method:

Prepare the flavourful rice:
1. Soak the rice in double the quantity of water for half an hour.
2. Boil water in a vessel along with the whole garam masalas and mint leaves.
3. When the water starts boiling, add the rice, vinegar, salt and 1 tsp of oil.
4. Keep checking the rice until it is almost done but not fully done.
5. Strain the water away.
6. Immediately spread the rice in 2-3 plates. This prevents the rice from being sticky or stops it from cooking further. Let it come to room temperature.

Prepare the omelette:
1. Beat eggs with all the ingredients except oil.
2. Heat oil in a pan and pour the egg mixture to make a think omelette.
3. Remove the omelette and cut into bite sized pieces.

Prepare fried eggs:
1. Sprinkle pepper powder, biriyani masala powder and salt on halved, boiled eggs and shallow fry in a pan till they turn golden brown.

Prepare the masala:
1. Heat oil in a pan and add handful of sliced onions. Fry them till golden brown. Remove from oil and keep aside for garnishing.
2. In the same oil add rest of the sliced onions.
3. When the onion turn transparent, add ginger garlic paste and saute till the raw smell goes.
4. Add chopped tomatoes and saute till the mixture turns mushy and oil starts oozing from sides.
5. Now add finely chopped coriander and mint leaves and the bite sized omelette pieces.
6. Add turmeric powder, red chilli powder, coriander powder, cumin powder, Biryani Masala powder, salt to it and cook for 2 mins. Keep aside.

Assembly
1. Take a wide bottomed pan in which you would arrange the Biriyani in layers. (I used two different servivng bowls)
2. Grease the utensil with a little oil. (This may be omitted if you are using a microwave safe vessel)
3. Divide the rice into 3 parts and the masala into 2.
4. Arrange the first part of rice in the utensil first. Next put half of the masala. Repaeat the rice – masala – rice layer again.
5. Arrange fried eggs on top and garnish with the fried onions and coriander leaves on top.
6. Pour the kesar milk so that it is evenly spread across the utensil.
7. Pour the rose water similarly.
8. Put ghee on top evenly.
9. Heat the utensil on the lowest heat (on stove top) or in microwave if using microwave safe vessel. If the ghee on top melts, then you may know that the biriyani is ready to be served.




Bengali Mishti Pulao

I stumbled upon this blog while sifting through the blogosphere. I’m hooked on to it. Be it her recipes, photography, presentation, writing, pottery… Boy! I am impressed!!! As I was checking her posts one after the other, I felt as though I have found a treasure. A key to some Bong dishes especially to impress Abbas and Ma (hard to impress critics). First dish that I wanted to give a go was this Mishti Pulao which is something I never got right. My cook in Kolkata made it once on stove top by measuring rice and water in predefined proportions but the rice grains stuck to each other. I don’t have a rice cooker and cooking rice in pressure cooker is like gambling for me. It turns out right once in a bluemoon. When I saw this dish on Pree’s blog, I bounced with joy. She had described that with her rice cooked in microwave, they came out like pearls, each grains separate. And I even checked the comment list where readers had vouched for it. Without second thoughts, I made this when I had guests coming over. It undoubtedly turned out exactly the way I wanted. When paired with Kosha Mangsho, the meal was simply out of this world…

Ingredients:
Basmati rice – 2 cups (soaked in water and sieved)
Handful of cashew nuts
Handful of raisins
Green peas – 1/2 cup
Ghee – 2 tbsp
Ginger paste – 1 tsp (Original recipe called for grated ginger)
Nutmeg powder – 1/4 tsp (Original recipe called for grated nutmeg)
Cardamoms – 2-3
Cinnamon – 1 small piece
Cloves – 2-3
Bay leaves – 2
Turmeric powder – 1 tsp
Sugar – 3 tbsp
Salt – to taste (I used 2 tsp, and worked out for me)
Water – 3 and 3/4 cups

Method:
1. Heat the ghee in a pan, add the cardamoms, bay leaves, cloves and cinnamon.
2. Add cashews and raisins. Let them get lightly browned on slow heat.
3. Add the rice, and mix well with the spices. Add the turmeric, nutmeg, ginger and fry for a few minutes.
4. The rice starts getting aromatic with the nutmeg and ginger.
5. Add the green peas, salt and sugar. Fry for another 5-7 minutes till you see any moisture evaporated and the grains of the Basmati separated.
6. Transfer the rice in a glass / microwave safe bowl. Cook on high for 20 minutes in the microwave and let it stand for a few minutes. (Original recipe called for bowl to be covered with a cling film and a few drops of lemon juiceto be drizzled. I omitted these, yet got rice grains like pearls, the way Pree described. Well, this recipe is so forgiving!!)

4 o’ clock hunger pang – Sindhu (my Sis) and I charge into the kitchen! In less than another 15-20 mins, both of us waiting for the pressure cooker to whistle… Our anxious walk around the kitchen would remind one of people outside Operation Theatre waiting for the doctor to come out… Once the whistles are done, we wait for the cooker to cool down and stop hush hush, so that we could open the lid and attack!!! Our guest to taste these culinary achievements (at times mishaps) was our Granny. She was always supportive and actively stood by our side in all such passionate things that we did… Miss her to the core!
With hubby and Ma disliking one pot meals, now I hardly get to indulge into these delicacies. What made me realize how badly I missed a pulao? Had gone to the beauty parlour and the beautician’s hub calls up. She is instructing him to get all the ingredients for making Pulao. I come back home and was casually chatting with my maid. Asker her what she cooked? (That’s one question I don’t fail to ask even in the shortest of conversations) Fate had it that she too cooked Pulao that day and I was put in a ‘Do or die’ situation. Luckily there was some plain rice and fish curry just enough for Abbas from the previous day and Ma was in Kolkata. I made this 1-pressure-cooker-3-whistles rice and satiated my Pulao forbidden soul.
Note: After Abbas finished his dinner I asked him to taste it but he was firmly reluctant. Pestered him to have just a spoon. Well, little was he aware that no one can eat just one spoon of this dish… He he
Ingredients:
Rice – 2 cups
Veggies – 1 cup, chopped into cubes (I used carrots, beans, potatoes and green peas)
Onion – 1 small, chopped
Bay leaves – 2
Turmeric powder – 1/2 tsp
Salt to taste
Oil + ghee or just oil – 2 tbsps
Water – 4 cups
For the masala:
Coconut – grated, 2 tbsps
Onion – 1
Tomato – 1
Ginger – 1” piece
Garlic – 4-5 cloves
Mint leaves – 10
Coriander leaves – a handful
Cardamom – 2
Cloves – 3
Cinnamon – ½” stick
Method:
  1. Grind together the ingredients called for under the masala header using little water if required.
  2. In a pressure cooker, heat oil, add bay leaves.
  3. Add sliced onions and saute till they turn transparent.
  4. Now add the ground masala and sauté till raw smell goes.
  5. Add the veggies, rice, turmeric powder and salt and mix well.
  6. Add water and close the lid.
  7. I generally cook for 3 whistles i.e. the cooker is left on high flame till the first whistle, put it on low flame and cook for next two whistles. Or first five minutes on high flame and next two on low flame and switch it off. Do not open the lid till the pressure cooker is silent (You know what I mean!)
  8. Server with raitha. (I love it on its own)
I had forgotten to take pictures of it. So clicked after having packed it for lunch…

Prawn Biriyani

My Amma made two versions of Prawn biriyani – Red and Green. As soon as Annu (dad) would get fresh prawns, we would vote for Green or Red. Irrespective of the colour, both tasted heavenly. I don’t remember the recipe for Green version but Red is the easiest with minimal ingredients and simple cooking procedure. This recipe was my Dad’s sister’s whom we too call Akka. If I remember right, she had sent this recipe to Sanjeev Kapoor’s cookery contest and won a reward. Beenakka, thanks for this wonderful recipe!
Ingredients:
Prawns 1 cup – deshelled, deveined and cleaned
Onions – 3 medium  sized, sliced
Salt – to taste
Cumin seeds – 1/2 tsp
Bay leaves – 2
Oil – 2 tbsps
For the masala:
Red chillies – 10-15 (or as per taste)
Cumin seeds – 2 tsp
Garlic – 1 tbsp
For the rice:

Basmati rice – 3 cups
Tejpatta – 2-3 (optional)
Cloves – 3-4 (optional)
Cinnamon – 1”inch piece broken into small pieces (optional)
Cardamom – 3-4 (optional)
Black pepper – 4-5 (optional)
Jeera – 1 tsp (optional)
Red chilli – 1 (optional)
Vinegar – 1/2 tsp
Oil – 1tsp
Salt to taste

Method:

To prepare Rice:
1.Boil water in a vessel along with the whole garam masalas.
2. When the water starts boiling, add the rice, vinegar, salt and 1 tsp of oil.
3. Keep checking the rice until it is almost done but not fully done.
4. Strain the water away.
5. Immediately spread the rice in 2-3 plates. This prevents the rice from being sticky or stops it from cooking further.

To Prepare Prawn Masala:
1. Heat oil in a pan. Add cumin seeds and bay leaves.
2. Saute oinions on low flame till translucent or light golden brown.
3. Add the ground masala and again saute till oil startes oozing from the edges.
4. Add prawns, salt and saute till they are well cooked.

Assemling:
You may either layer the rice and prawn masala as in a Biriyani or lightly mix them taking care not to break the rice grains by mixing vigorously. Tastes best when it is left to stand for 3-4 hours. (We siblings used to fight over the leftovers next day)

Note:
1. Prawn can be replaced by fish. Use fish with least bones. Lightly boil fish pieces so that removing bones would be easier.
2. I have given the method of preparing rice as in Biriyani. You could even you plain rice but make sure you add salt while preparing rice.

Methi Pulao

I don’t have the luxury of making one pot meals coz Abbas completely detests them. Not that he demands elaborate meals, he is happy with Rice, Daal and Brinjal/Potato/Egg fried also. He likes his rice in its pure plain white form. I love my rice in just about any form. This is a kind of rice that I learnt from one of my aunts. The flavour of fenugreek leaves in the rice is simply mind boggling and I can have this one on its own. Well, it can be served with raitha or perhaps some onions rings and lemon wedges.

Ingredients:

Rice – 2 cups
Fenugreek leaves – 1 1/2 to 2 cups
Tomatoes – 2 medium sized
Turmeric powder – 1 tsp
Salt – to taste
Oil – 3 tbsp

Grind together:
Onions – 2 medium sized
Green chillies – 5 or to taste
Cumin seeds – 1 tsp
Ginger Garlic paste – 2 tbsp

Method:

1. Wash methi leaves and squeeze out the excess water from them, chop, keep aside.

2. Cook rice separately (salt has to be added in the process) and spread on large wide plates to let all the steam escape.

3. Heat oil in a pan, saute the ground onion paste till raw smell goes away.

4. Add tomatoes and saute till oil starts oozing from the edges.

5. Add methi leaves, turmeric powder and salt and saute for 3 minutes. Mix cooked and cooled rice gently with this mixture and methi pulao is ready to be served.

Minty Fried Rice

Today I had a lot of veggies in my refrigerator. Was in a mood to eat fried rice. Had a few chicken pieces and shrimps also. I was fully determined to prepare mixed fired rice. Then there was a bunch of mint leaves and coriander leaves which made me drift from Fried Rice to Biriyani for a moment. But I was determined to prepare the former. Hence tried it with a twist. The tangy taste of mint and coriander gave a new dimension to this dish.

Ingredients:

Basmati rice – 2 cups
Chopped veggies (carrot, beans, capsicum, onions) – 1 cup
Shrimps – 15-20, deshelled, deveined and cleaned (optional)
Shredded chicken pieces – 15-20 (optional)
Eggs – 2 (optional for vegetarians, but I don’t like my fried rice w/o eggs)
Mint leaves – 1 bunch, finely chopped
Coriander leaves – 1 bunch, finely chopped
Soya Sauce – 1 tbsp
Maggi Cube – 1
Pepper powder – to tase
Salt – to taste
Oil – 2 tbsp
vinegar – 1 tsp

Method:

1. Wash and soak rice in sufficient water for 30 mins.
2. Boil 4 cups water in a vessel. Add soaked rice, salt, few drops of oil and vinegar. Let it cook. Keep checking to make sure the rice doesn’t get fully cooked. Remove from flame when the rice ‘almost’ cooked. Drain the water away. Spread rice on a flat surface. Do not cover it. Keep aside.
3. In a pan, heat 1 tsp of oil. Add eggs, salt. Scramble the eggs and keep aside.
4. In the same pan, add 1 tsp of oil, fry chicken pieces and shrimp with some salt. Remove and keep aside till the rice cools down.
5. In the same pan take rest of the oil, add all the veggies.
6. Once the veggies are sauted, add soya sauce, shrimp, chicken, scrambled eggs, chopped mint and coriander leaves and rice. Sprinkle maggi cube powder. Mix well.
7. Check salt at this stage. If less, add a bit more of soya sauce or maggi cube (both are salty and mix well with rice instead of raw salt) and mix.