ONE PAN OVEN CHICKEN & RICE| recipe lazy man's meal
6 chicken thighs
2 tbsp green seasoning
1 tsp garlic powder
1 tsp onion powder
1 tsp chicken bouillon
1 tsp sazon seasoning
1/2 tsp black pepper
1 tbsp paprika
1 tsp seasoned salt
complete seasoning
2 cups basmati long grain rice
2 1/2 cups chicken broth
4 tbsp melted butter
Chopped onions
Chopped red and green bell peppers
1 tsp garlic powder
1/2 tsp black pepper
1 tsp sazon seasoning
1 tsp chicken bouillon
1 tsp parsley flakes
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Veggies in Tandoori Sauce with Spinach Rice | तंदूरी वेजीस और पालक राइस | Chef Sanjyot Keer
Full written recipe for Spinach rice with veggies in tandoori sauce
Prep time: 25-30 minutes (excluding soaking time)
Cooking time: 20-25 minutes
Serves: 4-5 people
Veggies & tandoori sauce
Ingredients:
OIL | तेल 2 TBSP
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन और हरी मिर्च की पेस्ट 1 TBSP
VEGGIES
ZUCCHINI | ज़ुकिनी 1/3 CUP
MUSHROOM | मशरूम 1/3 CUP
BABYCORN | बेबीकॉर्न 1/3 CUP (BOILED)
MIXED BELLPEPPERS | मिक्सड बेलपेपर्स 1/3 CUP
BROCCOLI | ब्रॉकली 1/3 CUP (BLANCHED)
CHILLI FLAKES | चिली फ्लेक्स 1 TSP
BUTTER | मक्खन 2 TBSP
REFINED FLOUR | मैदा 2 TBSP
MILK | दूध 500 ML
POWDERED SPICES
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च 1 TBSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
CUMIN POWDER | जीरा पाउडर 1 TSP
DRY MANGO POWDER | आमचूर पाउडर 1 TSP
BLACK SALT | काला नमक 1/4 TSP
ROASTED KASURI METHI | भुनी हुई कसूरी मेथी 1/4 TSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
GARAM MASALA | गरम मसाला 1/2 TSP
SALT | नमक TO TASTE
BLACK PEPPER | काली मिर्च A PINCH
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
Method:
Set a wok over high flame & once it gets hot add oil into it & let the oil heat well.
Once the oil is hot add in the ginger garlic chilli paste & cook over high flame briefly.
Further add zucchini & mushroom, toss over high flame for a minute & then add in the remaining veggies along with chilli flakes, toss all the veggies over high flame for a minute.
Your tossed veggies are ready, set them aside until you make the tandoori sauce.
Heat a pan well & add butter into it, once the butter melts add in the flour, mix well & cook over low flame until the texture of the flour becomes sandy.
Once the flour becomes sandy, add the milk in three batches while whisking it continuously, make sure there no lumps, whisk the sauce until it becomes smooth.
Once the sauce becomes smooth, add all the powdered spices & stir well, continue to cook the sauce over medium flame for 2-3 minutes then switch off the flame.
To give the sauce a smoky flavour, place a bowl with a small piece of live charcoal over the sauce & pour melted ghee on top of it, cover the pan with a lid & leave it for 2-3 minutes.
Remove the lid after 2-3 minutes & remove the live charcoal too, then switch on the flame & add in the tossed veggies, stir well & cook for 1-2 minutes.
Taste the sauce & adjust salt to your preference, then add chopped coriander over the sauce.
Your veggies in creamy tandoori sauce is ready.
Spinach rice
Ingredients:
SPINACH | पालक 1 BUNCH
MINT | पुदीना 8-10 LEAVES
FRESH CORIANDER | हरा धनिया A VERY SMALL HANDFUL
GREEN CHILLI | हरी मिर्च 2 NOS.
OIL | तेल 1 TBSP
BUTTER | मक्खन 1 TBSP
GARLIC | लेहसुन 1 TBSP (CHOPPED)
GINGER | अदरक 1 TSP (CHOPPED)
ONION | प्याज़ 1 NO. MEDIUM SIZED (SLICED)
SALT | नमक TO TASTE
SUGAR | शक्कर A PINCH
RED CHILLI FLAKES | रेड चिली फ्लेक्स 1 TSP
BASMATI | बासमती 1.5 CUPS (COOKED)
LEMON JUICE | निंबू का रस 1 TSP
Method:
To blanch the spinach for spinach puree add the spinach into boiling water & let it boil for 15-20 seconds, then transfer the spinach into ice cold water immediately.
Further transfer the blanched spinach into a mixer grinder jar along with mint, coriander, green chilli & grind it into a fine puree.
Now to make spinach rice, add the oil & butter into a hot wok & once the oil gets hot add garlic, ginger & onion, now stir & cook over high flame until the onions turn light golden brown.
Once the onions turn light golden brown, add the spinach puree along with salt, sugar & red chilli flakes, stir well & cook for 3-4 minutes over medium high flame.
Further add the cooked basmati rice & gently stir to coat the rice with spinach puree, cook the rice for 2-3 minutes.
Lastly add the lemon juice & stir well.
Your spinach rice is ready.
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Chapters
Intro 0:00
Veggies 0:53
Smoky tandoori sauce 1:39
Veggies in tandoori sauce 3:49
Spinach rice 5:10
Plating 7:29
Outro 8:06
Baked Spanish Rice with Vegetables | Easy Recipe
EPISODE #417 - How to make Baked Spanish Rice with Vegetables
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Jain Mexican Rice with Vegetables | Sanjeev Kapoor Khazana
Mexican style herbed rice and mixed vegetables made without use of any garlic or onions.
JAIN MEXICAN RICE WITH VEGETABLES
Ingredients
2 cups cooked basmati rice
4-5 baby corns, finely chopped
6-8 broccoli florets
½ medium yellow bell pepper, finely chopped
½ medium red bell pepper, finely chopped
½ medium green capsicum, finely chopped
½ medium yellow zucchini, cut into cubes
3 tablespoons olive oil
Salt to taste
1 cup tomato puree
2½ teaspoons dried oregano
1 teaspoon red chilli flakes
2 tablespoons chopped fresh parsley
4-5 basil leaves
½ teaspoon sugar
1 tablespoon red chilli sauce
100 grams cottage cheese, cut into small cubes
2 tablespoons fresh cream
1 tablespoon finely chopped celery
Method
1. Heat 1 tablespoon olive oil in a non-stick pan. Add baby corns, broccoli, bell peppers, capsicum, zucchini and sauté for a minute. Add salt, mix, cover and cook for 2-3 minutes. Remove from heat.
2. To prepare red sauce, heat a non-stick pan. Add tomato puree and bring to boil. Add 1½ teaspoons oregano, chilli flakes and 1 tablespoon chopped parsley and mix well. Add torn basil leaves, salt, sugar and red chilli sauce, mix well and cook for 2-3 minutes.
3. Add 1 tablespoon olive oil and mix well. Add sautéed vegetables, cottage cheese and mix again. Add fresh cream and mix. Add ½ teaspoon crushed dried oregano, mix, cover and cook for a minute.
4. To prepare rice mixture, heat remaining olive oil in another non-stick pan. Add celery and sauté for 30 seconds. Add cooked rice and remaining chopped parsley, remaining dried oregano and salt, mix and cook for a minute.
5. Serve hot with red sauce-vegetable mixture.
Preparation Time: 10-12 minutes
Cooking Time: 25-30 minutes
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Savory Thoughts: One Pan Dinner - Baked Chicken And Rice W/Vegetables
Look no further than this one pan dinner, Baked Chicken And Rice if you’re after a new easy, midweek dinner that everyone will love.
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Quick Garlic Turmeric Rice Recipe for DINNER TONIGHT?
LEARN HOW TO COOK A GARLICKY GOLDEN TURMERIC RICE RECIPE TODAY!
LAY HO MA! There's not much more comforting than a bowl of warm, delicious, fluffy rice. This recipe is incredibly flavourful and simple to make. Join me in this episode and learn how to cook a delightful bowl of garlic turmeric rice. Let's begin
Ingredients:
6-7 pieces of garlic
1/2 onion
80g broccolini
1/4 red bell pepper
3 tbsp avocado oil
pinch crushed pepper flakes
1/4 cup corn
1 1/2 cups basmati rice (cooked)
1 tsp turmeric
pinch of salt
Directions:
1. Finely chop the garlic, onion, broccolini, and red bell pepper
2. Heat up a nonstick pan to medium low heat. Add 2 tbsp of avocado oil
3. Cook the garlic and onions for 6-7min. Add the crushed pepper flakes
4. Set the garlic and onions aside. Heat the pan to medium heat and add 1 tbsp of avocado oil
5. Sauté the broccolini and red bell pepper for a couple of minutes. Add the corn, basmati rice, turmeric, salt, and the cooked garlic and onions. Sauté for 2-3min
6. Plate and sprinkle with some more crushed pepper flakes
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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