Recipe for chicken rice, a popular street side special where the fried chicken, eggs and veggies are tossed in rice and spices.
In Tamilnadu, one of the very famous street side specials for dinner has to be chicken rice. It’s a variety of fried rice where fried chicken is added along with other spices and veggies and tossed in a wok with rice. This can be easily replicated at home and here is my version of chicken rice.
For the fried chicken, we need boneless meat. As we are using boneless chicken, chicken thighs are preferred as they stay moist and juicy after deep frying.
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Here is the video of how to make Chicken Rice | Tamilnadu Street Side Special Spicy Chicken Rice Recipe | Fried Chicken Rice
For Frying The Chicken
250 grams of boneless chicken thighs 1/4 teaspoon turmeric powder 1/2 teaspoon coriander powder 1/2 teaspoon garam masala 1.5 teaspoon Kashmiri red chilli powder 1/4 teaspoon black pepper powder 1/2 teaspoon salt 1 teaspoon lime juice 1 teaspoon ginger garlic paste 1 egg white 1 tablespoon maida 1 tablespoon corn flour **Vegetable oil to deep fry
For Cooking Rice (drain method)
1 cup basmati rice 1/2 teaspoon salt 2 litres water
For Scrambled Eggs
2 eggs 1 egg yolk 1/4 teaspoon salt 1/4 teaspoon black pepper powder 1 teaspoon oil
Making The Fried Rice
2 tablespoon oil (oil used for deep frying) 3 stalks spring onion (bottom part) 2 green chillies 1/2 cup onions, finely chopped 1 teaspoon ginger garlic paste 1/2 cup carrots, finely chopped 1 cup cabbage, finely chopped 1/2 teaspoon red chilli powder 1/4 teaspoon black pepper powder 1 tablespoon green chilli sauce 1 tablespoon soy sauce 1/4 teaspoon salt 1/4 cup capsicum, finely chopped 3 stalks spring onion (leaf part)
Frying The Chicken
Make sure to cut the chicken into bite-sized pieces. To the chicken, Add the spice powders, salt, ginger garlic paste, lime juice, egg white, maida, and corn flour. Mix well. Let it marinate for 10-15 minutes. Deep fry the chicken in hot oil for about 3-4 minutes till crispy. If the pieces are big, it will take more time to cook. Make sure not to crowd the kadai and cook in batches. Remove the fried chicken and drain on paper towels. Set aside on a plate to cool. Cut the fried chicken into small pieces so every bite of fried rice has a small piece of chicken in it.
For Cooking Rice (drain method)
Wash and soak Basmati rice in water for 30 minutes. Bring a big pot of water to a boil. Add the soaked and drained rice to the hot water. Add a little salt and cook for a few minutes till the rice is cooked tender but firm. Drain on a colander and set aside.
For Scrambled Eggs
Take a small bowl and add the eggs and the yolk. Add the black pepper, and salt and whisk well to combine. Heat a wok and add a little oil. I have used the oil that was used for deep frying as it is very flavourful. Add the egg mixture and cook till the eggs are scrambled. Remove the eggs from the wok and set aside on a bowl.
Making The Fried Rice
In the same wok, add oil. Add the spring onion (bottom part), green chillies, onions, and ginger garlic paste. Cook for a couple of minutes. Add the veggies and cook for 5 minutes. Add the red chilli powder, black pepper powder, green chilli sauce, soy sauce and salt. Go easy on the salt as the sauces are already seasoned. Cook for a minute. Add the cooked rice. Add the chopped capsicum, scrambled eggs and fried chicken. Mix well. Finally, finish with a generous sprinkling of spring onions. Serve hot.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 30m
For Frying The Chicken
250 grams of boneless chicken thighs 1/4 teaspoon turmeric powder 1/2 teaspoon coriander powder 1/2 teaspoon garam masala 1.5 teaspoon Kashmiri red chilli powder 1/4 teaspoon black pepper powder 1/2 teaspoon salt 1 teaspoon lime juice 1 teaspoon ginger garlic paste 1 egg white 1 tablespoon maida 1 tablespoon corn flour **Vegetable oil to deep fry
For Cooking Rice (drain method)
1 cup basmati rice 1/2 teaspoon salt 2 litres water
For Scrambled Eggs
2 eggs 1 egg yolk 1/4 teaspoon salt 1/4 teaspoon black pepper powder 1 teaspoon oil
Making The Fried Rice
2 tablespoon oil (oil used for deep frying) 3 stalks spring onion (bottom part) 2 green chillies 1/2 cup onions, finely chopped 1 teaspoon ginger garlic paste 1/2 cup carrots, finely chopped 1 cup cabbage, finely chopped 1/2 teaspoon red chilli powder 1/4 teaspoon black pepper powder 1 tablespoon green chilli sauce 1 tablespoon soy sauce 1/4 teaspoon salt 1/4 cup capsicum, finely chopped 3 stalks spring onion (leaf part)
Frying The Chicken
Make sure to cut the chicken into bite-sized pieces. To the chicken, Add the spice powders, salt, ginger garlic paste, lime juice, egg white, maida, and corn flour. Mix well. Let it marinate for 10-15 minutes. Deep fry the chicken in hot oil for about 3-4 minutes till crispy. If the pieces are big, it will take more time to cook. Make sure not to crowd the kadai and cook in batches. Remove the fried chicken and drain on paper towels. Set aside on a plate to cool. Cut the fried chicken into small pieces so every bite of fried rice has a small piece of chicken in it.
For Cooking Rice (drain method)
Wash and soak Basmati rice in water for 30 minutes. Bring a big pot of water to a boil. Add the soaked and drained rice to the hot water. Add a little salt and cook for a few minutes till the rice is cooked tender but firm. Drain on a colander and set aside.
For Scrambled Eggs
Take a small bowl and add the eggs and the yolk. Add the black pepper, and salt and whisk well to combine. Heat a wok and add a little oil. I have used the oil that was used for deep frying as it is very flavourful. Add the egg mixture and cook till the eggs are scrambled. Remove the eggs from the wok and set aside on a bowl.
Making The Fried Rice
In the same wok, add oil. Add the spring onion (bottom part), green chillies, onions, and ginger garlic paste. Cook for a couple of minutes. Add the veggies and cook for 5 minutes. Add the red chilli powder, black pepper powder, green chilli sauce, soy sauce and salt. Go easy on the salt as the sauces are already seasoned. Cook for a minute. Add the cooked rice. Add the chopped capsicum, scrambled eggs and fried chicken. Mix well. Finally, finish with a generous sprinkling of spring onions. Serve hot.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 30m
Find it online : https://www.kannammacooks.com/chicken-rice/
Kovakkai Verkadalai Poriyal Recipe – Stir-fried Ivy Gourd with a roasted peanut masala. Perfect everyday South Indian lunch side dish for rice.
When selecting Ivy gourd, select the tender young ones. The ones that are mature will be red inside and will taste a little sour. Also, cook the ivy gourd as soon as you get it from the market as it tends to sour when stored for long and does not taste good.
I have used a whole pod of sliced garlic for this recipe. The flavour of roasted garlic mixed with rice is all kinds of delish and works really well in this recipe. If you do not like the flavour of garlic, feel free to use less or even omit it.
Here is the video of Kovakkai Verkadalai Poriyal | Ivy Gourd Peanut Stir-Fry Recipe | Vegetable Stir-Fry with Groundnuts
Main Ingredients
2 tablespoons gingelly oil 1/4 teaspoon split urad dal 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds 3 dried red chillies 1 sprig curry leaves 1 pod garlic, sliced 3/4 cup onion, chopped 500 grams ivy gourd, quartered 1 teaspoon salt 1/4 teaspoon turmeric powder 3/4 teaspoon red chilli powder 1/4 teaspoon asafoetida 1/2 teaspoon jaggery 2 sprigs coriander leaves
For the Masala Powder
1 teaspoon gingelly oil 2 tablespoon peanuts 1 teaspoon chana dal 1 teaspoon urad dal 1/4 teaspoon cumin seeds 3/4 teaspoon coriander seeds 1/4 inch piece tamarind
Heat oil in a heavy pan and add the split urad dal, mustard seeds, cumin seeds, dried red chillies, curry leaves, and sliced garlic. Saute for a minute. Let the mustard seeds crackle and the garlic roast a little. Add the onions and the Ivy Gourd. Mix well. Add salt and mix well to combine. Cover the pan with a lid and cook for 10 minutes on medium flame. Keep sauteing every couple of minutes to avoid scorching at the bottom. After 10 minutes of cooking, add turmeric powder and red chilli powder. Add little asafoetida. Cook for 2-3 minutes for the spice powders to get mixed with the veggies and they get roasted too. Add the roasted and ground masala powder. Add a little jaggery. The little jaggery balances the flavours well. Mix everything well and cook for a minute. Finally, finish with a generous sprinkling of coriander leaves. Serve with rice.
To make the masala powder
Heat oil in a pan and add all the ingredients listed under “masala powder”. Roast on a low flame till golden. When the nuts and the lentils are golden, remove them from the pan and set aside to cool. Grind to a coarse powder.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
