Ingredients -
For Lemon Rice -
Rice - 1 Cup
Oil - 2 tbsp
Curry Leaves - 8 to 10 leaves
Mustard Seeds - 1 tsp
Urad Daal - 1 tsp
Onion - diced 1/3rd Cup
Turmeric Powder - 1 tsp
Chilly Powder - 1/4th tsp
Chillies - diced 1 tbsp (adjust as per taste)
Lemon Juice - 3 tbsp
Coriander Leaves - Handful
Salt - as per taste
For Chicken Fry -
Chicken - 500 grams
Chilly Powder - 3 tsp
Coriander Powder - 2 tsp
Pepper Powder - 1 tsp
Ginger Garlic Paste - 1 tsp
Curd - 4 tsp
Whole Chilly - 3 (optional)
Salt - as per taste
Recipe -
This is one of the easy and quick recipe which you can make over busy week nights. It also becomes one of the quick meal prep recipes. The combination of lemon rice and chicken fry is amazing and definitely worth a try. You can skip the rice making step, if you have some leftover cooked rice.
Lemon Rice -
Start by washing the rice throughly and soaking it for speeded the cooking time. Boil a pot of water and add some salt to it. Once the water boils add the rice grains and cook till the rice is completely done and drain and keep it aside.
While the rice cooks, let's make the tempering for the lemon rice. In a pan add sunflower oil and let it heat up. Add your mustard seeds and wait till it splutters. Then add your diced onions and let it soften up. Add the turmeric and chilly powder and turmeric and stir for a minute and later add your cooked rice and mix well. Adjust the salt as needed at this point.
Squeeze in the lemon juice over the rice and garnish with coriander leaves.
Chicken Fry -
Cut the chicken in desirable size and keep it in a bowl. Add yogurt, ginger garlic paste, chilly powder, coriander powder, pepper powder and salt and mix well and coat all pieces of chicken. Keep it marinated for at least 20 minutes before frying.
The flavors will be better if you keep it over night. You can also freeze the marinated chicken and fry it when ever you are ready.
In a frying pan, add enough oil to fry the chicken and once its hot, add your marinated chicken and fry it till it becomes crispy from outside and juicy in inside. Cook for 10 to 15 minutes on medium flame to get the best results.
Add the whole chillies when the chicken is almost done and serve it hot.
Assemble your lemon rice and chicken fry on your plate and enjoy. You can have pickle and yogurt with it, but personally I prefer it without them.
Comments