Chicken 65 Fried Rice
A delicious chicken 65 fried rice makes your weekend or special day all the more special. This is a fantastic mix of the chicken fried rice along with chicken 65. So no doubt a fusion dish by all means.
Servings 6 people
Calories 569kcal
Ingredients
For the Chicken 65
- 1/2 kg Chicken boneless and cut into bite-size
- 2 teaspoon Ginger Garlic Paste
- 3 tablespoon All-Purpose Flour / Maida
- 3 tablespoon Rice Flour
- 1 teaspoon Red Chili powder
- 1/2 teaspoon Black Salt
- 2 tablespoons Curd / Yogurt
- 1 Egg
- Salt to taste
- 1 Green Chili
- A pinch Red Food Colour
- Cooking Oil for deep frying
For the Fried Rice
- 3 tablespoon Cooking Oil
- 1 cup Onions finely chopped
- 1 Egg
- 2 tablespoon Ginger Garlic paste
- 1 teaspoon Red Chili Powder
- 1/2 teaspoon Pepper Powder
- 1 teaspoon Red Chili Sauce
- Handful Coriander Leaves
- 1 teaspoon Vinegar
- 3 cups Basmati Rice
- 4.5 cups Water
Instructions
How to make the Chicken 65
- Wash and cut the chicken into small-sized pieces. Drain well.
- In a wide bowl, beat the egg, add ginger garlic paste, then all the spice powders, along with salt, and chopped green chilies. Mix well. Then add the flour, and black salt, mix, and now add the drained chicken pieces. Mix well and marinate for at least an hour.
- Heat a Kadai with oil, and deep fry the chicken pieces in batches. Drain onto a kitchen towel.
- How to make the Rice
- Wash and soak the basmati rice for 20 mins.
- Bring a huge pot of water to a boil, add rice and cook till it is 85% done.
- Drain the water and spread it on a plate for it to cool down.
Making the Fried Rice
- Meanwhile use the oil leftover from the chicken 65
- Add onions and saute well, next add ginger garlic paste
- Fry well and add the egg, and salt, beat well until it scrambles well.
- Add the chicken pieces and mix well.
- Add the spice powders and combine
- Now add the vinegar and cooked rice.
- Mix everything well together, and adjust seasoning if required.
Nutrition
Calories: 569kcal | Carbohydrates: 85g | Protein: 17g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 312mg | Potassium: 268mg | Fiber: 2g | Sugar: 4g | Vitamin A: 409IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 2mg
Tried this recipe?Mention @cooking4all or tag #cooking4all!