Prep 30 mins
Cook 0 mins
This is a rice stire-fried with chicken and vegetables in Nepali spices, a party favorite.
- 2 cups steamed rice
- 1 cup grilled chicken breast, cut into 1-in pieces (cooked lamb or shrimp can also be used)
- 1⁄2 cup chopped onion
- 1 cup chopped red bell pepper
- 1 cup diced zucchini
- 1⁄2 cup fresh green peas
- 3 fresh red chilies, minced
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon toasted cumin seed
- 1 teaspoon turmeric
- 3 dried red chilies
- 3 tablespoons butter
- 1⁄2 cup yogurt
- salt and pepper
- 1 tablespoon sugar
- 2 tablespoons cilantro, chopped for garnish
- In a frying pan, heat butter.
- Add dried red chilies and turmeric; fry for 15 seconds.
- Add garlic, ginger, and fresh chilies.
- Fry for another minute or so.
- Add chopped onion, red bell pepper and zucchini; cook until lightly brown.
- Add chicken pieces, sugar, salt and pepper.
- Stir fry five minutes.
- Add rice, green peas, yogurt and toasted cumin seeds.
- Cook until all the liquid is absorbed and rice grains separate.
- Garnish with chopped scallions.
- Serve all by itself or with sekuwas (grilled skewers).
sounds really good, i will give it a go!
Very interesting! Sweet and cuminy! I wussed out on the chile peppers (just used 4 dried Tabasco chiles) but I wish I'd put in the fresh chiles. I used medium-grain brown rice, and the grains never really separated out. Long-grain rice would work better, and I think basmati would taste great with this. Tofu in place of the grilled chicken would be good, too! If I make it again I'll add the bell pepper later; by the time the onions were browning, the pepper had lost a lot of its color and flavor, and in the end it was too mushy for my taste.