Special tikka stir fried rice made from marinated chicken breast pieces with many ingredients to make it tender and juicy. Rice are made with sauteed oil in a pan with onions. Try it out!
Watch this Masala TV video to learn how to make Tikka Stir Fried Rice and Coffee Kulfi Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 25 November 2019.
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Tikka Stir Fried Rice:
Ingredients:
Chicken breasts (cubed) 2
Lemon juice 1 tsp
Ginger garlic paste 1 tbsp
Chopped green chilies 2
Gram flour 2 tbsp
Cayenne pepper 1 tsp
All spice powder ½ tsp
Curd 2-3 tbsp
Oil 1 tbsp
For Rice:
Oil 1 tbsp
Chopped onion 1
Chopped ginger garlic 1 tbsp
Chopped green chilies 2
Chopped carrot 1
Chopped capsicum 1
Sugar 1 tbsp
Soy sauce 1 tsp
Boiled Rice 2 cups
Black Pepper as required
Method:
Marinate chicken breast pieces with lemon juice, ginger garlic paste, green chilies, gram flour, salt, cayenne pepper, all spice powder and curd. Heat oil in a pan and cook the marinated pieces till tender. Set aside. For the fried rice, heat oil in a pan and add onions and sauté for a minute. Add ginger, garlic, green chilies, carrot and capsicum and toss everything together. Add sugar and soya sauce and mix everything well. Add the earlier boiled and cooled rice and toss well. Add freshly cracked pepper and the chicken tikka cubes and toss everything together. Serve hot.
Coffee Kulfi:
Ingredients:
Milk 1 liter
Condensed milk 400 gm
Coffee powder 1 tbsp
Cinnamon powder ¼ tsp
Salt a pinch
Coffee essence 4 tbsp
Pistachios (blanched & chopped) 4 tbsp
Almonds (blanched & chopped) 3 tbsp
Method:
A day before making the kulfi, boil water in a deep pan, insert a tin of sealed condensed milk in, cook for 2 hours. Allow the tin to cool down once cooked. Do not open same day. Heat milk in a pan; simmer for 15-20 minutes. Now add coffee powder, cinnamon powder, salt and coffee essence, add in the chopped nuts. Add the cooled condensed milk, mix well till it incorporates. Allow the mixture to cool down to room temperature. Pour in Kulfi molds & freeze overnight or at least for 8 hours. De-mould by dipping in warm water for 10 seconds. Serve immediately.
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