Recipe of Speedy Chicken hot shots with Arabian rice

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chicken hot shots with arabian rice. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Chicken hot shots with Arabian rice is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Chicken hot shots with Arabian rice is something that I have loved my entire life.

Arabian Rice Recipe (KFC Style) By Food Fusion. Arabian Yellow Rice with Chicken recipe with only one cup rice and one piece chicken breast. Add yellow color in one portion keep aside. Now in a pan heat oil add onion, capsicum and chicken saute it afterwards Serving: Dish out rice and put fried hotshot on it and sprinkle chili sauce.

To get started with this recipe, we have to prepare a few components. You can have chicken hot shots with arabian rice using 34 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Chicken hot shots with Arabian rice:

1. Make ready 300 gms chicken boneless. (2 breast fillet
2. Take 1 MARINATION..
3. Get 1/2 tsp mustard powder
4. Take 1/2 tsp paprika powder
5. Prepare 1/2 tsp black pepper powder
6. Prepare 1/4 tsp white pepper powder
7. Get 1/2 tsp salt
8. Get 2 Tbsp chilli garlic sauce
9. Take 1 tsp vinegar
10. Prepare 2 MARINATION..
11. Take 2 Tbsp maida. (all-purpose flour)
12. Prepare 2 Tbsp cornflour
13. Take 1/4 tsp baking powder
14. Get 1 pinch salt
15. Take 1/4 tsp white pepper powder
16. Make ready 1/4 tsp peprika powder
17. Make ready 1 tsp vinegar
18. Get 1 Tbsp chilli sauce
19. Prepare Chilled milk as required
20. Take STEP.. 3…. Coating
21. Take 1 cup maida mix with 1 tsp baking powder
22. Prepare Oil for frying
23. Get ARABIAN RICE. (hot n spicy rice)
24. Take 2 cup rice soak for 20 min:
25. Take 3-4 Tbsp oil
26. Prepare 1/2 tsp all spice powder. (garam masala powder)
27. Get 2-3 green chillies cut length wise
28. Get Pinch yellow(zarda) colour
29. Get 1 tsp salt., or to taste
30. Make ready 3 cups water. (or according to rice
31. Take FOR SAUCE..
32. Prepare 2 Tbsp chilli garlic sauce
33. Take 2 Tbsp tomato ketchup
34. Get 4 Tbsp chilli sauce

Chicken Congee Chinese Porridge Traditional Chinese Recipes. Chicken kabsa - Turn your next dinner into a feast with this Arabian style chicken and rice. Spiced grilled chicken and flavorful rice makes this the ultimate choice for any special occasion. Channel your inner chef, and cook up a storm for friends and family.

Steps to make Chicken hot shots with Arabian rice:

1. Clean, wash and cut chicken in 1" cube. Marinate for 15 min:, in 1st marination.
2. Take a bowl, add all ingredients of 2nd marination, make thick batter with milk. Now add marinated chicken in this batter for 15 min:, more.
3. Take a plate and put maida and baking powder (step 3).If self raising flour is available, than use, instead of these two ingredients. Also add pinch salt and pinch peprika powder. Mix well.
4. Take out chicken pieces one by one from batter and coat into dry batter. Set a side for 10 min: and fry before serving time.
5. For rice… Take a pan add oil, add garam masalah powder and add soaked rice and add water and salt.
6. Cook, when water dries, take out aprox: one cup rice mix yellow food colour and again put in pan, at one side, (do not mix with spoon. Add green chillis and put on dum for 10 min: Mix after dum.
7. Mix all Ingredients of sauce and spread over dish. Fill the bottle of sauce and serve it.

Spiced grilled chicken and flavorful rice makes this the ultimate choice for any special occasion. Channel your inner chef, and cook up a storm for friends and family. When it comes to food, I'm always on the hunt. Arabian Chicken Stew is a popular dish in the Arabian Gulf Countries. The stew has tender chicken, potatoes and carrots, warm earthy spices like cumin, coriander, and black pepper.

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