Leftover Mutton Keema Fried Rice

 

          Have any leftover cooked keema, mutton or chicken? Then serve it in a different avatar by making this yummy and amazing fried rice with it. It is not only simple but an easy recipe to prepare. In this way, you can make good use of the keema. Any leftover rice can be also made good use of it in this recipe. 

          Add any veggies of your choice to make it more appetizing. Enjoy for lunch, brunch or dinner just as is or with any veg. or non-veg. side dish. You can also pack it for a lunch box meal. So check out the step by step pictorial recipe to prepare this delectable Fried Rice. 

• 2 cups cooked rice
• 3/4 cup cooked muton keema
• 1-2 tbsp. oil
• 1 onion, slice
• 3-4 garlic cloves, sliced
• 2-3 green chilies, chopped
• 1/4 cup green peas (I used frozen ones)
• 1/4 cup carrot, cubed & steamed al dente
• 1/2 tsp. salt or to taste
• 1 tsp. peri peri sauce
• 1 tsp. green chili sauce
• 1 fresh red chili, chopped (opt)
• 1 tbsp. coriander leaves, chopped

          Heat oil in a pan and sauté the onion. garlic and green chilies till light brown. 

          Now add the green peas and carrot. Continue to sauté for 1-2 minutes. 

         Add the cooked mutton keema and mix well. Stir fry for another 2 minutes.

         Add the cooked rice and salt to taste. Combine everything well and sauté for 2-3 minutes.

         Then add the peri peri sauce, green chili sauce and chopped fresh red chili. Give it a stir.

          When done, garnish with chopped coriander leaves and enjoy as is or with any side dish for lunch, brunch or dinner. They can also be packed for a lunch box meal. 

Heat oil in a pan & sauté the onion. garlic & green chilies till light brown. 

     Now add the green peas & carrot. Continue to sauté for 1-2 minutes. 

  Add the cooked mutton keema & mix well. Stir fry for another 2 minutes.

Add the cooked rice & salt to taste. Combine everything well & sauté for 2-3 minutes.

Then add the peri peri sauce, green chili sauce & chopped fresh red chili. Give it a stir.

                   When done, garnish with chopped coriander leaves.

                Enjoy as is or with any side dish for lunch, brunch or dinner. 

                 They can also be packed for a lunch box meal. 

Sweet Corn Egg Fried Rice

 

           Chinese Egg Fried Rice is a yummy street food and is very popular in all Chinese restaurants. It is very quick and easy to prepare right at home. Assorted veggies that is easily available can be added. The eggs can be either scrambled or made into an omelet and then cut into strips. For a veg. version, simply skip it. 

           In this recipe, I have added sweet corn kernels too along with green chili sauce, tomato sauce and peri peri sauce. You may also add soy sauce if preferred. So adjust the sauces accordingly. This is a simple and a wholesome one pot meal - Chinese style, which can be relished with or without any side dish for lunch, brunch or as a lunch box meal. So check out the step by step pictorial recipe to prepare my version of this great comfort food.

• 2 cups cooked rice
• 2 eggs, whisked with a pinch of salt
• 2 tbsp. butter
• 1 tbsp. + 1 tsp. olive oil
• 3-4 garlic clove, chopped
• 1 onion, sliced
• 2-3 green chilies. chopped
• 1/3 cup sweet corn kernels
• 1 tsp. salt to taste
• 1/4 tsp. pepper powder
• 1 tsp. red chili flakes
• 1 tsp. peri peri sauce
• 1 tsp. tomato sauce
• 1 tsp. green chili sauce
• 1 tbsp. chopped coriander leaves

         Heat 1 tsp. oil in a pan. Add the beaten egg and keep stirring till it is well scrambled. Keep aside.

         In the same pan, heat the butter and remaining oil. Add the garlic and sauté till it changes color. 

         Now add the sliced onion and stir fry till it turns slightly brown in color. 

         Add the chopped green chilies and the sweet corn kernels. Sauté for 1-2 minutes.

         Then add the cooked rice, salt to taste, pepper powder and red chili flakes. Sauté for 2-3 minutes. 

          Add all the three types of sauces and mix well. Continue to stir fry for 1-2 minutes. 

          Finally add the scrambled eggs and chopped coriander leaves. Combine everything well and serve as is or with any non-veg. dish. 

          

Heat 1 tsp. oil in a pan. Add the beaten egg & keep stirring till it is well scrambled. Keep aside.

                    In the same pan, heat the butter & the remaining oil.

                     Add the garlic & sauté till it changes color. 

      Now add the sliced onion & stir fry till it turns slightly brown in color. 

        

Add the chopped green chilies and the sweet corn kernels. Sauté for 1-2 minutes.

Then add the cooked rice, salt to taste, pepper powder & red chili flakes. Sauté for 2-3 minutes. 

          

Add all the three types of sauces & mix well. Continue to stir fry for 1-2 minutes. 

                      Finally add the scrambled eggs

                   and chopped coriander leaves. Combine everything well.

                     Serve as is or with any side dish. 

          

Basanti Pulao (Sweet Pulao - Bong style)

 

          Basanti Pulao is also know as Mishti (sweet) Pulao or Holud (turmeric) Pulao. So as the name implies, this is a sweet pulao that is reserved to be served during festive or any special occasions. It is a must during Durga Puja and it is also a very popular menu in all Bengali restaurants. It is traditionally prepared with the fragrant Gobindobhog rice, which is a small variety fragrant rice. In the absence of it you can make use of basmati rice.

          Very few ingredients goes into preparing this Bong delicacy. The most prominent being ghee, turmeric powder, sugar, cashew nuts, raisins and garam masala. The yellow colour can be obtained from saffron too, if you wish. However, typically  turmeric powder is used for that perfect colour. So check out the step by step pictorial recipe to prepare this festive delight.

• 1/2 cup Gobindobhog rice 
• 3 tbsp. ghee
• salt to taste
• 1 tsp. ginger, grated
• 1 tsp. garam masala
• 1/2 tsp. turmeric powder
• 2 bay leaves
• 1" cinnamon
• 2 green cardamom
• 4 cloves
• 1/3 cup cashew nuts
• 1/4 cup raisins
• 2 tbsp. sugar or to taste

         Wash the rice well, drain and set aside to dry. Transfer the rice into a mixing bowl. 

          Add 1 tsp. ghee, 1/2 tsp. salt, garam masala powder, ginger and turmeric powder. Mix well so that all the grains are well coated. Keep aside for 30 minutes.

          Heat remaining ghee in a kadai / pan. Temper with bay leaves, cinnamon, cardamom and cloves. Sauté for a few seconds.

         Then add the cashew and raisins. Stir fry till they turn slightly brown. Now add the marinated rice and sauté for 2-3 minutes. 

          Add 3/4 cup water and sugar. Mix well and pressure cook for 2 whistles. 

          Set aside for 10 minutes before you open the lid. Fluff it up with a fork and Basanti Pulao is ready to serve. 

          Enjoy just as it is or with Kosha Dalna, Kosha Mangsho, Aloo Dum or Begun Bhaja for a comfort meal. 

Note - 

1.   Basanti pulao is traditionally cooked in an open pan. However, I used the pressure cooker method which saves a lot of time. 

2.   Wash the rice well and stir fry it for 2-3 minutes or more to remove the starch as this ensures a perfect fluffy rice without getting sticky.  

3.   I used very less sugar. So adjust the sweetness according to your preference.

4.   For the pressure cooking method use 3/4 cup water for 1/2 cup rice, 1 & 1/4 cup water for 1 cup rice and so forth. 

5.   Set aside the cooked pulao for a couple of minutes before relishing it so that you get perfect and fluffy pulao. 

                                 Wash the rice well, drain and set aside to dry.

                         Transfer the rice into a mixing bowl. Add 1 tsp. ghee, 1/2 tsp. salt, 

                         garam masala powder, ginger & turmeric powder. 

                     Mix well so that all the grains are well coated. Keep aside for 30 minutes.

                      Heat remaining ghee in a pan. Temper with bay leaves, cinnamon, 

                         cardamom and cloves. Sauté for a few seconds.

                          Add the cashew and raisins. Stir fry till they turn slightly brown. 

                                 Now add the marinated rice & sauté for 2-3 minutes. 

                                  Add 3/4 cup water ......

                                  .... & sugar. Mix well & pressure cook for 2 whistles.

                              Set aside for 10 minutes. Then fluff it up with a fork.

                       Enjoy just as it is or with Kosha Dalna, Kosha Mangsho, Aloo Dum 

                       or Begun Bhaja for a comfort meal. 

Jeera Rice (Cumin Flavoured Rice)

            This flavorful way of serving your plain old boring rice will make it more appealing to the eyes. It tastes not only yummy with the flavor of ghee coming through along with the crunch of the fried cumin seeds, but it will complement any side dish that is served along with it. 

               Try serving it with some Butter Chicken, Dal Makhni, Paneer Butter Masala or Mutton Fry. Even a simple Dal fry will taste much more delectable when paired with jeera rice. So check out the step by step pictorial recipe to prepare this simple fare.

• 2 cups cooked rice
• 2-3 tbsp. ghee 
• 1 tsp. cumin seeds
• 2-3 green chilies, chopped
• salt to taste
• 2-3 tbsp. coriander leaves, chopped
• few slit green chilies to garnish (opt)

          Heat ghee in a pan and temper with the cumin seeds and green chilies. Sauté for a few seconds. 

          Then add the rice and salt to taste. Sauté for 2 minutes on a low to medium flame.

          When done, switch off the flame and add some chopped coriander leaves.

          Garnish with slit chilies and a sprig of coriander leaf. Serve with any side dish of your choice.

               Heat ghee in a pan & temper with the cumin seeds & green chilies. 

                          Sauté for a few seconds. 

                                 Then add the rice & salt to taste. Sauté for 2 minutes.

                                 When done, switch off the flame & add coriander leaves.

                                 Garnish with slit chilies and a sprig of coriander leaf. 

                     Serve with any side dish of your choice.