how to cook baked chess rice w/chicken?

Answer 1

Stuffed Rice Roti Refer : Review It

Mix all the ingredients above, except the oil, in a mixing bowl. Add enough water to bind all the ingredients together to form one whole mass. Grease a frying pan(or tava) with a little oil. Take a ball of the mixture(as big as a tennis ball) and place it in the middle of the greased frying pan. Flatten the mixture on the pan with your fingers until it is round and flat. Spread a little oil on it. Cover the frying pan with a covering lid and cook it in med-low flame until it is cooked (color changes). Remove the lid and fry it for a couple of minutes. Turn it and fry it on the other side for a few more minutes. Serve hot with salted butter or

Crisp Jaadi (Fat) Roti Refer : Review It

Mix all ingredients and make very stiff dough. Take dough the size of a cricket ball. Knead till smooth and round. Roll to a thick chappathi. About 1-1 1/2 cm thick. Prick with a knife - point. Place on a hot griddle on lowest heat. Let one side dry. Then let other side get crisp. Meanwhile pinch the roti on upper side in a circular motion till small mounds are formed on the whole roti. Use a mesh with stand over direct flame to roast the pinched side. Keep flame low to get crisp rotis. Serve with ghee and with lots of dal and rice or with curds. It may be crumbled and dipped in dal too.

Stuffed Rice Roti Refer : Review It

Mix all the ingredients above, except the oil, in a mixing bowl. Add enough water to bind all the ingredients together to form one whole mass. Grease a frying pan(or tava) with a little oil. Take a ball of the mixture(as big as a tennis ball) and place it in the middle of the greased frying pan.\ Flatten the mixture on the pan with your fingers until it is round and flat. Spread a little oil on it. Cover the frying pan with a covering lid and cook it in med-low flame until it is cooked (color changes). Remove the lid and fry it for a couple of minutes. Turn it and fry it on the other side for a few more minutes. Serve hot with salted butter or Mango Achar or coconut chutney.

Dill Roti Refer : Review It

Chop dill and green chillies. Mix rice flour, green chillies, cumin seeds, salt and dill properly by adding water. (consistency : as required for chapathis) Keep it aside for 1/2 an hour. Make them into small round balls. Grease tawa, shape the balls into thin round rotis by hand on tawa. Bake it under medium heat with 1/2 tea spoon of oil again on the top of the roti. When done on one side turn on the other side and fry properly till both sides turn light golden colour. Serve hot with Yogurt or Curds.

Veggi Roti Refer : Review It

Mix the grated vegetables, jeera, green chillies and the curry /coriander leaves in a large bowl. Add rice flour and salt to this mixture till it becomes a soft dough. You can add a little water if it isn't soft enough, but usually the juices from the grated vegetables will be enough to form the dough. Knead the dough a little bit to mix properly and shape it into small balls. Spray a non-stick pan with some cooking spray or coat it with a few drops of oil. Place one small ball on the pan and slowly press it into a round-shaped "rotti". This rotti should be thin like a chapati. Make a few holes on the rotti with your index finger. (I really don't know the need for this, but the rotti looks pretty delicious this way!) Place this pan on the stove under medium heat. When the rotti gets cooked (it changes color from white to golden brown), turn it over with a non-stick handle. This part is a bit tricky because the rotti will stick to the pan if the non-stick has worn off or there isn't enough oil coated on the pan. Remove the rotti from the pan, serve hot with pickle, chutney, sugar or spicy powder and butter/ghee. Have a few non-stick pans ready so that you don't have to wait till this pan cools down.

Shahi Parathas Refer : Review It

Sieve the flour and baking powder together and set aside. Blend yeast and half cup warm water. Keep in a warm place for about 1/2 an hour or till it ferments. Mix the yeast mixture into the flour with ajwain and knead well with buttermilk. Keep aside the dough for about 45 minutes for it to rise. Knead again and divide into balls. Bake or fry them. Tastes great with tandoori chicken.

Cauliflower Bhaji Refer : Review It

Bring water to the boil in a fry pan on the highest setting. Add the cummin, coriander, paprika, black mustard seeds and turmeric. Boil ferociously for a good five minutes, adding boiling water if the mixture begins to dry out too much. Add the garlic, ginger, chillies and onions with a little more water and continue on a highheat. Add the base of the cauliflower and any green stalks and simmer covered till soft. Add the cauliflower florets and baste in the spices (a little more water may be needed). Add the tomatoes, stock, salt and pepper and leave simmering covered for about 15 minutes. Add the sweetcorn (optional, un-authentic, but what the hell) and then the tomato puree to thicken. Serve with brown basmati rice or home made chappaties

Jeera Fried Rice Refer : Review It

Wash rice well and soak in salt water for 30 minutes. Heat ghee in a heavy or nonstick pan. Add onions and fry till dark brown & crisp. Drain, and add cashews to same ghee. Fry to a light brown, drain, keep side. Add jeers, peppercorns, bayleaf to same ghee. Stir fry for a few seconds, drain, and add rice. Keep aside the drained water. Add sugar, stir gently, frying rice till light brown. Add spice powder, stir. Add salt water, bring to a boil. Simmer covered, till rice is cooked and water evaporates. Each grain should be separate. Serve hot with dal fry or a spicy gravy vegetable.

Jeera Rice Refer : Review It

Wash rice thoroughly and soak in water for half an hour. Drain thoroughly. In a pan, heat Ghee(oil). Add the cumin seeds, bay leaf, cardamom and cinnamon. When cumin seeds sizzle, add the rice. Add salt to taste. Stir till ghee coats every grain of rice and it looks glossy. Add water. Bring to a boil. Stir once. Reduce heat to minimum and cover the pan with a lid. Leave a little gap, otherwise water will boil over.

Handi Biryani Refer : Review It

Wash and soak rice in salted water for 30 minutes. Heat ghee in a heavy saucepan. Fry onion strips till crisp, brown, drain, keep aside. Fry cashews till light brown, drain, keep aside. Fry capsicums till tender, drain, keep aside. Meanwhile, heat 6 cups water in a large vessel.Add bay leaves, peppers, cloves, cinnamon, cardamoms, salt. When it comes to boil, drain and add rice. Bring to boil, cook for 8-9 minutes, till rice is just but not fully done.Drain in a large colander, spread in a big plate, cool. Grind quartered onions, ginger, garlic to a paste. In hot ghee, add paste stir fry for 2-3 minutes. Add all powdered masalas, tomatoes, mixed vegetables, stir, cook till fat separates. Beat curd, add, stir till the boil resumes, cook 2-3 minutes. Add potatoes, stir, keep aside.

Jeera Murgh Refer : Review It

Place chicken on a large plate and rub over with lemon juice. Set aside for at least 20 minutes, then pat fry with kitchen paper. Mix salt, cayenne and flour on a plate and dredge chicken pieces, shaking off excess. Melt butter in pan, add the chicken and fry until browned. Add onions, garlic, ginger and cumin seeds and fry until golden brown. Stir in yoghurt, cream and lemon rind. Return chicken to mixture and mix until all chicken is well coated. Bring to the boil, reduce the heat to low, and simmer for 1 hour or until chicken is cooked. Uncover the pan for the last 20 minutes, to allow sauce to reduce. Discard lemon rind (if you can find it) before serving.

Yogurt Chicken Refer : Review It

Rub chicken with garlic, fine herbs and pepper. Combine remaining ingredients in large bowl. Add chicken, turning to coat well. Cover and marinate in refrigerator 24 hours turning occasionally. Preheat oven to 350. Remove chicken from marinade and place in single layer in large roasting pan. Tent with foil and bake 30 minutes.Remove foil, turn pieces and bake about 30 minutes longer or until lightly browned, basting occasionally with marinade. Serve immediately. Serve with Naan.

Karhai Ghost Refer : Review It

This dish is best cooked in a Wok (Karahi) but you can use a regular pot if you don't have a Wok. Add the meat in a pot with garlic & ginger and leave on medium heat for the water to dry. When that is done add 3 glasses of water, cover and leave to tenderize. If you're using chicken you don't have to add water and can move on the the next step. When the meat has softened add everything, including the oil, except green chilies & tomatoes. Increase the heat to dry water if any then add green chilies & tomatoes.

Fried Garlic Pepper Chicken Refer : Review It

Marinate the chicken with lemon juice, salt and SPICE 'N FLAVOR Garam Masala and set aside for 30 mins. Heat the oil in a large non-stick frying pan, add the chicken, garlic and stir-fry on medium fire for 10 mins. Add the onions, bell pepper, 3 tablespoons of water and stir-fry for 5 mins. or until the chicken become brownish and dry. Turn of the heat and garnish with the coriander (cilantro) leaves.

Fried Chicken Curry Refer : Review It

In a small bowl mix together 1 Tbsp. Spice 'N Flavor Chicken Masala and 1 tsp. salt and rub over chicken. and refrigerate covered, 1 hour. In a medium pan or pot (non-stick is ideal) heat 1/2 cup oil over moderate heat and fry onions, stirring, until golden brown, about 5 mins. With a slotted spoon transfer onions to paper towels to drain. In remaining oil fry nuts and raisins, stirring, until lightly browned, 3 to 4 mins., and with slotted spoon transfer to paper towels to drain. In remaining oil fry marinated chicken pieces until lightly browned, 5 to 7 mins. (watch out for sputtering oil). With slotted spoon transfer chicken to paper towels to drain. Discard oil. In a small bowl mix together remaining 2 Tbsp. Spice 'N Flavor Chicken Masala, half of fried onions and 1/4 cup water. In a medium pan or pot (non-stick is ideal), heat remaining 2 Tbsp. oil over moderate heat and saute onion mixture, stirring, until liquid has evaporated, about 2 to 3 mins. Add ginger, garlic, and green chilies and saute 2 mins., stirring. Add tomatoes and 1/4 cup water and saute, stirring, until tomatoes are soft and melt into the sauce, about 5 mins. Add chicken and 1/ 2 cup water and stir well. Cover curry and simmer 15 mins., or until chicken is cooked through. Stir in cream and simmer 3 mins. Add salt to taste. Transfer curry to a dish and garnish with remaining fried onions, nuts and raisins, and coriander leaves. Serve hot with rice (steamed or pilaf), with any Indian bread, pita bread or any other bread, or with boiled or steamed vegetables, including yucca (cassava).

Fried Chicken Tikkas Refer : Review It

Wash the chicken properly and remove the bones. Cut into 2 cm pieces. Grind the onions, garlic, ginger, and papaya into a smooth paste. Mix in the curd, chilli powder and garam masala. Blend well to make the marinade. Add a few drops of red colour to the marinade with salt and lemon juice. Smear the chicken pieces with the mixture and let them marinate for 8-10 hours. Heat ghee in a pan and add the marinated chicken pieces, fry for 5-6 minutes, then pour the remaining marinade on it. Cover the pan and cook on a low fire until chicken pieces are tender and dry. Serve hot with onion rings and mint chutney.

Tandoori Chicken Refer : Review It

Grind together the green chilies, grated coconut, coriander powder, cardamom, cinnamon, cloves, ginger and turmeric powder. Chop the onions coarsely. Separate the yolk from the eggs and beat the egg whites till stiff. Add the egg yolks, milk to the egg white mixture and salt to taste. Beat the mixture again for 10 minutes and place the egg mixture vessel into a large vessel containing a little water and boil till the egg is set. Turn out the egg and cut into cubes. To make the korma, heat the ghee in a saucepan and fry the chopped cashewnuts till golden brown. Put sliced onions, ground masala paste and salt and cook on a low flame, till the onions turn light brown. Stir occasionally till the ghee floats to the top. Add half a cup of water and bring to a boil. Add the egg cubes and cook gently till the korma thickens. Garnish with freshly cut coriander leaves and serve hot with rice or parathas and chutney.

Tandoori Chicken Refer : Review It

Using a sharp knife or scissors, remove the skin from the chicken and trim off any excess fat. Using a fork, beat the flesh at random. Cut the chicken in half down the center and through the breast. Cut each piece in half again. Make a few deep gashes diagonally into the flesh. Mix the yogurt with the masala paste and salt. Spread the chicken evenly with the yogurt mixture, spreading some in to the gashes. Leave for at least 2 hours but preferable overnight. Preheat the oven to its hottest setting. Place the marinated chicken quarters in a wire rack in a deep baking tray. Spread the chicken pieces with any excess marinade, reserving a little for basting halfway through the cooking time. Melt the ghee and pour over the chicken quarters to seal the surface. This helps to keep the center of the chicken

Spinach Rajma Refer : Review It

Heat the oil, add the spinach paste and fry for three minutes. Add salt and the boiled rajma. Stir well. Simmer for five minutes till the gravy thickens. Serve the spinach-rajma with plain rice or bread.

Chicken With Okra Refer : Review It

Heat 4 tbs. of vegetable oil in a large skillet over medium-high heat. Season the chicken with salt and freshly ground black pepper. In two batches, add the chicken thighs to the skillet and brown evenly on both sides. Transfer the chicken with a slotted spoon into a casserole dish. In the same pan over medium heat add the onion and okra and saute for one to two minutes. Now add the ginger, garlic, cumin, coriander and chillies and cook for two minutes. Adding more vegetable oil if needed to prevent burning, add the tomatoes and cook until tomatoes are soft. Pour the mixture over the chicken. Cover and bake for 20 minutes or until chicken is cooked through. Now with a slotted spoon, place the chicken on a serving plate. Pour liquid that is in casserole dish in a small pan. Over medium heat, reduce the juices until thick enough to coat the back of a spoon. Stir in the fresh coriander. Pour the liquid over the chicken. Serve immediately

Chicken Sag Recipe Refer : Review It

Heat the oil or butter in a saucepan and fry the onions, bay leaves, cardamom, cinnamon and cloves for 2/3mins. Until golden brown. Now add the garlic, ginger and fry one minute more before adding the water, and stirring in the chilli, cumin, coriander, paprika and turmeric. Then add the chicken pieces and fry for a further 2/3 minutes. Add the spinach and cook on a low heat for a further 15/20 minutes stirring occasionally, add salt to taste.

Chicken Sag Recipe Refer : Review It

Heat the oil or butter in a saucepan and fry the onions, bay leaves, cardamom, cinnamon and cloves for 2/3mins. Until golden brown. Now add the garlic, ginger and fry one minute more before adding the water, and stirring in the chilli, cumin, coriander, paprika and turmeric. Then add the chicken pieces and fry for a further 2/3 minutes. Add the spinach and cook on a low heat for a further 15/20 minutes stirring occasionally, add salt to taste.

Chicken Biryani Refer : Review It

Pick, wash and soak rice in water for about 30 minutes. Boil water, add ½ of the whole Garam masala , bayleaf and salt and boil rice till ¾th done. Drain rice and keep aside. Mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½ of the chopped garlic, 1 tsp.Garam masala ½ of the turmeric powder and curd/yogurt. Mix well and put chicken pieces in this for an hour. Heat oil in a Patila or a thick bottomed pan. Add remaining Whole Garam masala .Let it crackle. Add Sliced onions and saut until light golden brown. Then add remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, red chili powder, 1 tsp. Garam Masala powder and chopped tomatoes. Cook for about 5 minutes. Add marinated chicken and cook till chicken is tender. Dissolve saffron in warm milk and keep aside. Arrange alternate layers of chicken and rice. Sprinkle saffron dissolved in milk, remaining Garam Masala powder, ginger julienne's, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron and spices. Cover and seal with aluminum foil or Roti dough. Cook in a preheated oven, for 10-12 minutes. Alternatively cook on an indirect slow flame for 10 to 12 minutes chopped green coriander 1 tbsp.

Chicken Jalfarezi Refer : Review It

Gather all ingredients .Cut chicken in to 2 x ² inch pieces. Dice 6 oz tomatoes, 6 oz onions & all green peppers into 1" pieces. Melt butter in a wok (or hotel pan - or other thin utensil) .Finely cut 2 oz onions. - Finely dice garlic cloves and make a paste Add chicken pieces, finely cut onions, cumin seeds, salt & garlic to butter and mix well Cover and let the chicken steam at medium heat. Stir occasionally. Finely chop remaining 2oz tomatoes. Cut ginger into julienne. Wash cilantro and separate leaves from stem. Remove cover. Add red chilies, turmeric powder, green chilies & finely chopped tomatoes. Mix well and let the chicken cook in this mixture at medium heat until almost all water has evaporated. Add julienne garlic when half the water has evaporated. Add diced green peppers, onions & tomatoes and mix. Turn off heat and add cilantro. Cover. Keep the cover in place for at least 5 minutes.

Chicken Curry with Tomatoes Refer : Review It

Use a casserole or large skillet with lid. Cook onions and curry powder in butter for 10 to 15 minutes. Add tomato sauce and salt. Disjoint and skin chicken, and place in sauce. Cook, uncovered, over medium heat, turning frequently until sauce becomes quite dry and chicken tests done with fork, about 15 minutes. Add hot water, cover pot, and cook over low heat for 5 minutes.

Chicken Dilruba Refer : Review It

Put the onions and ginger in a blender or food processor and process into a smooth paste (consistency of apple sauce).Heat the butter or oil in a heavy, deep skillet and gently brown the onion-ginger mixture, stirring often. Add the chicken and yogurt. Combine well and cook over medium heat until the mixture becomes rather dry and the chicken begins to brown. Grind the almonds, walnuts and melon seeds until quite fine. Stir them into the milk, then add the mixture to the chicken along with the garam masala, turmeric, chili peppers, salt and ground cayenne. Cook over medium heat, stirring often, until the chicken is very tender and the sauce is very thick (about 10-15 minutes). Stir in the saffron/milk mixture and cook 1-2 minutes longer.

Chicken A La King Refer : Review It

Combine all ingredients except peas in crockpot. Stir well. Cover and cook on low 6 to 7 hours. One hour before serving, turn to high and add peas.

Chicken A La King Refer : Review It

Combine all ingredients except peas in crockpot. Stir well. Cover and cook on low 6 to 7 hours. One hour before serving, turn to high and add peas.

Besani Murgh Refer : Review It

Clean and cut the chicken into pieces and grate the ginger. Combine milk, chicken pieces, ginger, cloves and cumin powder. Boil until the chicken is tender and the liquid absorbed. Sprinkle with red chilli powder and 1 1/2 teaspoon salt. Make a batter with curd and gram flour; beat well, adding one or two tablespoons of water and remaining salt. Set aside for an hour. Coat cooked chicken with batter and fry until golden brown. Lift out and drain on paper.

Asian Chicken Refer : Review It

Heat the oil in a large, heavy skillet and brown chicken on all sides (5-10 minutes). Use medium-high heat.Add garlic and peppers about 1 minute before the end of the browning process. Add the remaining ingredients, and cook over medium heat until chicken is done and sauce has reduced somewhat. This takes about 10 minutes.If you are cooking white and dark meat together, remove the white meat first or it will dry out. Watch that sauce does not burn or boil away.When you look in the skillet to see how everything is going and to get a whiff of the lovely aroma, do not FR take a big whiff. The vinegar will knock you out!

Punjabi Carrot Pickle Refer : Review It

Cut carrots lengthwise into four, or six, if very thick. Cut lengths into 1 1/2 inch stubs. Keep aside. Separate cauliflower florets. Break to halves if very big. They should match size of carrot pieces. Add chilli, salt, turmeric. Toss well. Transfer to a clean dry bowl, Keep in sun for 4 days. Heat vinegar till warm. Add jaggery, stir. Heat further till vinegar is very hot, and jaggery has melted. Cool to room temperature. Add to sunned vegetables. Transfer to a clean dry pickle jar, close lid tightly. Marinate in a warm dark place for 5-6 days. Turn well with a spoon; Serve with chappathis, rice or just about anything.

Peanut Chilli Chutney Refer : Review It

Fry the chilies and peanuts separately and keep aside Blend peanuts, chillies, salt and tamarind juice until fine. Serve with puri, dosa, idli, rice etc.

Vengaya Thugayal Refer : Review It

Fry the dals and the red pepper in 1/2 tsp oil until it gets roasted and keep it aside. Cut the onion into little pieces and bhoono (simmer) in the remaining oil until its wilted. Grind the roasted dals, onion, tamarind paste, and salt (to taste) into a paste Serve it with puri, chappathi, rice, dosa and idli. This chutney could be made with other vegetables like egg plant, radish, cabbage etc.

Jhatpat Tomato Chutney Refer : Review It

Cut the onions and tomatoes into 4 pieces , heat the oil in a pan and put the onions , tomatoes , red chilli and the tamarind in the pan Fry for 5 to 6 mins , (do not fry for longer than that , as the flavour of the chutney would be lost ). Remove the pan from heat and let it cool down for 10 -15 minutes . Then put everything into a blender or mixer and make it into a paste . Add salt according to your taste , and your jhatpat chutney is ready . I like it with dosa or idli , but doesn't taste bad if taken with rice

Horsegram Chutney Refer : Review It

Boil horsegram in a cooker (3-4 whistles) and keep it aside. Heat little oil in a pan and fry coriander seeds,cumin seeds,curry leaves,red chillies and garlic and let it cool for sometime. Then grind everything coarsely. It goes very well with rice. You can add little ghee with it while eating.

Horsegram Chutney Refer : Review It

Boil horsegram in a cooker(3-4 whistles) and keep it aside. Heat little oil in a pan and fry coriander seeds,cumin seeds,curry leaves,red chillies and garlic and let it cool for sometime. Then grind everything coarsely. It goes very well with rice. You can add little ghee with it while eating.

Peanut Chutney Refer : Review It

Roast the peanuts lightly. Rub the nuts with a wad of cloth when a bit cooled. This will remove the thin covering easily. Blow out the skins, sieve with a large-holed sieve if any skins are leftover. Put all the ingredients, with the nuts, in a dry grinder. Grind very coarsely. Transfer the contents to a mortar and pestle. Pound till the oil shows on fingers on touching. Serve dry with rice. Or mix into some plain yoghurt

Neychorr Refer : Review It

Grind the spices, cardamom, cloves, cinnamon and pepper. Grind chillies, garlic, ginger with a little water to a fine paste separately. Keep both aside. Heat oil and add bay leaf,carrot and 1/2 the onion to the oil. Fry for some time. Add ginger garlic paste. Stir and fry the paste. To this., add the ground spices. Now, you can add washed and drained rice and fry for sometime. Add coconut milk, salt and one cup water to the rice after some time. Stir and bring to boil. Cover and cook on very low heat for 1/2 hour or till rice is done. In another pan, heat the some oil, fry the onion till golden brown, add the cashew nuts and raisins and fry. Spread this over the rice before serving.

Answer 2

web search: baked cheese rice with chicken recipe. Lots of recipes. I just did.

Answer 3

Probably all the texture and flavor is cooked out in the baking process. Feed the birds with it, rather than throwing it out. It is winter, and they would appreciate the food.