Chicken Stir Fry

Easy Chicken Stir Fry With Yellow Rice

Easy Chicken Stir Fry With Yellow Rice Read More »

Favourite, Chicken, Dinner, Lunch

Lets make this amazing, tasty chicken stir fry with yellow basmati rice in under thirty minutes. This is a wonderful homemade meal using delicious vegetables. Very easy to make and very yummy too, you’ll be making this all the time.

Chicken Stir Fry

If you love rice and chicken you’ll fall in love with this fully loaded chicken stir fry which has so many healthy vegetables. I don’t know about you, but I could eat this almost every day.

Watch How To Make This Chicken Stir Fry

As we all eat with our eyes first, this dish has colourful ingredients that wet your appetite when you look at it. And besides the delightful colours, the array of healthy and tasty vegetables are so inviting for you to make a meal of it, well yummy is one way to describe this chicken stir fry.

Using different colour peppers and red onions certainly add flavour and make this chicken stir fry very tempting. I have also included mushrooms, green beans and carrots which have different colours, taste, texture and compliment the rest of the vegetables.

Lets get started making this delicious chicken stir fry. The rice needs twenty minutes to be perfect and although you can use any type of rice you like, for this dish, I prefer Basmati rice which tastes amazing and handles water better than most different types of rice.

So, we need to start making the rice first, because the preparation and cooking takes just about the same time to get ready and that’s how we can get this meal ready in under thirty minutes. The rice will need a few minutes to be rinsed until the water becomes clear, usually three to five times.

I used one third of each of the three different colour peppers, but you can use one complete peeper instead if you prefer. The onion was divided into two halves, one diced for frying with the garlic and the other half was sliced with the peppers.

The secret to getting the perfect rice which is brewed rather than boiled is to have the correct amount of water and that is, regardless of how much rice you have, covering it with less than one centimeter will be the ideal amount of water.

The next important bit is to make sure the cooking temperature is correct and to achieve that, we bring the water to the boil but making sure as soon as it gets there we cover the pan and bring the cooking temperature down to low, ( Add one tablespoon of olive oil, a small block of butter, a teaspoon of turmeric and a teaspoon of salt before the water starts to boil ).

Using a wooden spoon, turn the rice halfway through (after ten minutes) then cover the pan again for another ten minutes. Check the rice is cooked before serving.

Chicken Stir Fry

For the stir fry, start by frying half the onion diced in a tablespoon of olive oil on medium/high heat, as they start to brown, add the chopped garlic for thirty seconds, then sizzle the chicken until cooked. Remove the chicken, onions and garlic.

Fry the sliced peppers, onions, carrots, mushrooms and green beans in a tablespoon of olive oil. Add the chicken back into the pan and stir with the vegetables.

Mix a tablespoon of soy sauce with a tablespoon of Worcester sauce in half a cup of warm water and add it to the pan. Fry On high heat.

Add salt, fresh black pepper to taste and a teaspoon of ginger powder, stir until the sauce is reduced and serve with the yellow rice.

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Chicken Stir Fry

Easy Chicken Stir Fry With Yellow Rice

  • Author: Ihsan
  • Total Time: 30 mins
  • Yield: 2 1x
Print Recipe

Description

Lets make this amazing, tasty chicken stir fry with yellow basmati rice in under thirty minutes. This is a wonderful homemade meal using delicious vegetables. Very easy to make and very yummy too, you’ll be making this all the time.

If you love rice and chicken you’ll fall in love with this fully loaded chicken stir fry which has so many healthy vegetables. I don’t know about you, but I could eat this almost every day.

Ingredients

Scale
  • 1 Large Chicken Breast
  • 1 Large Bell Pepper (or 1/3 of 3 Different Colour Peppers)
  • 2 Small Carrots
  • 8 Mushrooms
  • 1 Medium Onion
  • 2 Garlic Cloves
  • Half A Cup Green Beans
  • 2 Cups Basmati Rice
  • 3 tbsp Olive Oil
  • A Small Block Of Butter
  • 1 tsp Turmeric
  • 1 tbsp Soy Sauce
  • 1 tbsp Worcester Sauce
  • 1 tsp Ginger Powder
  • Salt & Black Pepper To Taste

Instructions

  1. Rinse rice in a saucepan 3 – 5 times until the water is clear, cover with 1 cm water and bring to boil. Add 1 tbsp olive oil, a small block butter and 1 tsp salt. Cover the saucepan and cook for 10 minutes on low heat.
  2. Slice the chicken breast, bell pepper, half of the onion, 2 carrots and 8 mushrooms into quarters. Dice the other half of the onion and chop 2 garlic cloves.
  3. Turn the rice over after 10 minutes, cover & cook for 10 more minutes.
  4. Heat up 1 tbsp olive oil on medium/high, fry the diced onions until they start to brown, add the chopped garlic and fry for 30 seconds. Add the sliced chicken and turn until cooked. Remove the chicken, onions & garlic. Add sliced peppers, onions, carrots, mushrooms & green beans into the frying pan. Fry in 1 tbsp olive oil and stir the vegetables for 3 minutes. Add the chicken, onions & garlic.
  5. Mix the Soy Sauce and Worcester Sauce in half a cup of warm water and add to the pan.  Stir fry on high heat until the sauce is reduced to half size. Add 1 tsp ginger powder, salt & fresh black pepper to taste. Stir for 1 minute. Check the rice is cooked and serve. Enjoy your Chicken Stir Fry with Yellow Rice.
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Middle Eastern

Nutrition

  • Serving Size:
  • Calories: 653
  • Sugar: 15.5 g
  • Sodium: 1677.3 mg
  • Fat: 29.1 g
  • Carbohydrates: 83.7 g
  • Protein: 20.3 g
  • Cholesterol: 25.6 mg

Keywords: Stir Fry Chicken, Yellow Basmati Rice

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Chicken Biryani

Easy Aromatic Chicken Biryani & Tasty Soup

Easy Aromatic Chicken Biryani & Tasty Soup Read More »

Dinner, Favourite, Lunch

Hey fellow foodies, this wonderful chicken biryani dish is one of my all time favourites which I have been making for many years. It is an aromatic rice dish which requires preparation but then, the magic happens when it’s completely cooked.

If you like rice and chicken, you will absolutely fall in love with this aromatic chicken biryani dish and you will not stop eating even after you are full, how do I know this? Because I am still doing it even after all the years I have been cooking it, well, it’s delicious and very tempting.

This is also a dish, that you will find yourself (sampling) every time you go back to the kitchen, assuming you have some biryani left in the pan.

The chicken soup is made naturally from the chicken skin which is then used to cook the rice instead of just normal water and this ads another layer of aroma and flavour which you can’t get from chicken broth or any ready-made ingredients

The spices used are all mild which makes this dish aromatic rather than spicy and this is what separates this dish from the many different spicy chicken dishes.

I only use the chicken breasts, thighs and wings, but the original recipe that MAMA used to make uses the whole chicken. I find it easier to do it my way and you’re welcome to try different variations to arrive at what you prefer.

Watch the video to learn how to cook the aromatic chicken biryani step by step which shows you how easy it is to make this dish.

Watch how to make the Delicious Aromatic Chicken Biryani

You can also check out the recipe card for the list of ingredients and print it to your computer or copy it to your mobile phone for future use.

Another variation that I use with this dish is to brown the vermicelli with the onions before adding the rice which adds colour to the vermicelli, you can try both methods and decide which one you like better.

The preparation includes cutting the chicken to get it into small pieces for easier cooking. The potatoes are cut into small bite size cubes, the onion is cut into two halves, one half is diced for frying and the other half is sliced for the chicken soup. The garlic and root ginger are finely chopped to fry with the diced onions. The final requirement is to shred the chicken and have it ready to add to the rice.

If you buy the chicken from a local butcher, you can ask them to cut it for you which will save you a few minutes in the preparation.

Start by boiling the chicken, because it will take approximately 45 minutes to cook and then you need to let it cool down for at least 10 minutes before you can start to shred the chicken.

While the chicken is cooling down, you can start boiling the potatoes and you can shred the chicken halfway through, so that the chicken is completely shredded when the potatoes are ready.

You can start to fry the onions and get the rice ready after you add the garden peas to the potatoes, then you can add the shredded chicken, potatoes and peas in a timely fashion.

The rice needs to simmer on low heat for 20 minutes and for best results, the rice should only be covered by the chicken soup, this ensures the rice will cook beautifully with just the correct amount of liquid it needs.

This recipe makes enough chicken biryani for four people and I have always made enough for four people even when there were only 2 of us, that meant we had 2 meals each which has never been left for the next day, always finish all the chicken biryani on the same day it’s cooked because it is delicious.

And because it’s so tasty, I have often cooked this aromatic chicken biryani during Easter and Christmas holidays as a special treat.

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Chicken Biryani

Easy Aromatic Chicken Biryani & Tasty Soup

  • Author: Ihsan
  • Total Time: 1 hr 40 mins
  • Yield: 4 1x
Print Recipe

Description

Hey fellow foodies, this wonderful chicken biryani dish is one of my all time favourites which I have been making for many years. It is an aromatic rice dish which requires preparation but then, the magic happens when it’s completely cooked.

Ingredients

Scale
  • 1 Medium Chicken
  • 500g Basmati Rice
  • 2 Large Potatoes
  • 1 Cup Garden Peas
  • 1 Medium Onion
  • 3 Medium Garlic Cloves
  • 100g Vermicelli
  • 1 tbsp Root Ginger
  • 3 tbsp Coriander Powder
  • 1 tsp Cinnamon Powder
  • 1 tsp Nutmeg Powder
  • 1/2 Cup Olive Oil
  • 4 tsp Salt
  • 1 tsp pepper

Instructions

  1. Cut the chicken into easy to manage pieces and place them in a large saucepan. Rinse the chicken, fill the pan with cold water and bring it to the boil. Use a slotted spoon to skim the rising foam until the soup water becomes clear. Add 1 tsp salt, 1/2 tsp pepper, 1 tsp nutmeg and 1/2 sliced onion. Cover the pan and cook on medium heat for 45 minutes.
  2. Remove the chicken and let it cool down for 10 minutes. Cover the chicken soup and turn the heat down to very low. Cut the potatoes into small cubes and place them in a medium pan. Cover the potato cubes with cold water and add 1 tsp salt. Cover the pan and cook on medium heat for 15 minutes until the potatoes are almost soft. Add garden peas, cover the pan and cook for 5 minutes.
  3. Debone, skin and shred the chicken. Use a colander to drain the water from the potatoes and garden peas. Add 1/2 cup olive oil to a large pan on medium/high heat. Add 1/2 diced onion and stir until they become translucent, add the chopped root ginger and stir for 30 seconds, add the chopped garlic and stir for 30 seconds or before they start to brown. Add 500g basmati rice and stir until the rice has been touched by the oil. Cover the rice with chicken soup and stir.
  4. Add the shredded chicken, potatoes and peas. Add 2 tsp salt, 1/2 tsp pepper, 50g crushed vermicelli, coriander and cinnamon, cover the rice with chicken soup and mix well.
  5. Cover the pan and cook on low heat for 20 minutes, after 15 minutes, add 50g crushed vermicelli to the chicken soup. Cover the soup pan and cook on low for 5 minutes. Check your biryani rice is cooked before serving. Enjoy.

Notes

To save time, prep the potatoes, onion, root ginger and garlic while the chicken is boiling

You Can fry the vermicelli for 30 seconds before adding the rice to give them a brown colour

For a richer chicken soup, you can boil the whole chicken.

  • Prep Time: 10 mins
  • Cook Time: 1 hr 30 mins
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Middle Eastern

Nutrition

  • Serving Size:
  • Calories: 820
  • Sugar: 10.5 g
  • Sodium: 2417.5 mg
  • Fat: 29.4 g
  • Carbohydrates: 128.6 g
  • Protein: 16.8 g
  • Cholesterol: 5.2 mg

Keywords: Aromatic, Chicken Biryani, Basmati Rice

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Best Mediterranean Chicken Salad With Tasty Avocado

Best Mediterranean Chicken Salad With Tasty Avocado Read More »

Favourite, Chicken, Dinner, Lunch, Recipe, Salad

You can have this Mediterranean Style Chicken Salad for lunch or dinner any day of the week, it is delicious, very filling and is ready within 30 minutes. This Chicken Salad will make a healthy meal for 4 people and besides tasting yummy, it is pocket friendly too.

Using fresh and super fruits like avocado and vegetables in your salads is not only always a good idea, but it helps when you decide you want to add chicken, red meat or seafood to your salad to get your daily protein.

Watch How To Make This Mediterranean Chicken Salad

As you can seen from the pictures this salad is loaded with as many healthy ingredients that will be excellent source of energy and will help prevent you from nibbling on things you’d rather avoid.

I could eat this as many times a week as I can make it and 30 minutes is not exactly a long time to prepare a great meal that has the best of both worlds, healthy and tasty.

Of course you can tweak this salad to suit you in many different ways, change the fruit, vegetables and have a different meat instead of chicken. The idea is the same, you just let your creativity and imagination take control and the sky is not the limit, you can go as far as you would like to go.

To make this delicious chicken salad, start by boiling the eggs because they take up to twenty minutes including cooling time which is excellent as everything else should be getting ready during that time.

While the eggs are boiling, you can start making the marinade for the chicken and this marinade will make your chicken look appetising as well as taste amazing. There is an array of spices that will make this marinade ready to be used without letting it sit in the fridge for hours or over night, this is desirable but not necessary.

Once you have combined the marinade, add the chicken breast pieces into the bowl and turn a few times until all the chicken is covered with marinade. Add the chicken breasts to a hot frying pan on medium/high heat and sizzle the chicken for 4 minutes on each side until you get the chicken looking like it has been on a barbecue.

And because we used olive oil to make the marinade, there is no need to add any oil when frying the chicken, although you may need to add a dash or two if you’re using high heat to prevent the marinade from burning.

When you have completely finished sizzling the chicken, the chicken breasts should like the picture below which look like barbecued chicken. Remove the chicken and put aside to cool down while you make the salad dressing.

To finish off this chicken salad, lets make the salad dressing. You need a jar or a jug. Start by adding the Greek style yoghurt, mustard, Worcester sauce, lemon juice, olive oil, dried oregano, salt and pepper and mix well. This is a tangy salad dressing that adds an amazing taste to your chicken salad.

Using a large salad bowl, add the iceberg lettuce, cucumber, spring onions, carrots, tomatoes and baby mozzarella balls and combine together. Slice the avocado into two halves, gently scoop out one half of the avocado using a large spoon, cut it into small slices and add on top of the combined salad ingredients.

Cut the boiled eggs into wedges and gently place on top of the salad, these have a habit of moving in different directions separately ????. Slice the chicken breasts into thick slices and place on top everything inside the salad bowl.

One last thing, drizzle the tangy salad dressing, add salt and pepper to taste and enjoy your amazing Mediterranean style chicken salad.

Mediterranean Style Chicken Salad
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Best Mediterranean Chicken Salad With Tasty Avocado

  • Author: Ihsan
  • Total Time: 30 mins
  • Yield: 4 1x
Print Recipe

Description

You can have this Mediterranean Style Chicken Salad for lunch or dinner any day of the week, it is delicious, very filling and is ready within 30 minutes. This Chicken Salad will make a complete meal for 2 people and besides tasting yummy, it is pocket friendly too.

Ingredients

Scale

     For The Chicken Salad

  • 1 Large Chicken Breast
  • 2 Medium Tomatoes
  • 1 Mediterranean Cucumber
  • 1 Small Bunch Spring Onions
  • 1/2 A Small Iceberg Lettuce
  • 2 Small Carrots
  • 1/2 An Avocado
  • 2 Eggs
  • 8 Mini Mozzarella Balls

    For The Marinade

  • 1 tsp Nutmeg Powder
  • 2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Paprika
  • 1 tsp Coriander Powder
  • 1 tsp Ginger Powder
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • Juice Of 1/2 A Lemon
  • 2 tbsp Olive Oil

    For The Dressing

  • 2 tbsp Greek Style Yoghurt
  • 1 tsp Mild Mustard
  • 1 tbsp Worcester Sauce
  • Juice Of 1/2 Lemon
  • 1 tbsp Olive Oil
  • 1 tbsp Honey
  • 1 tsp Dried Oregano
  • 1 tsp Salt
  • 1 tsp Pepper

Instructions

  1. Boil water in a pan enough to cover the 2 eggs. Add the 2 eggs, cover and simmer on low heat for 15 minutes. Remove the eggs and place in a pan with cold water to cool down.
  2. Make the marinade: Add into a small bowl; nutmeg powder, salt, black pepper, garlic powder, paprika, coriander powder, ginger Powder, dried oregano, dried basil, lemon Juice and olive oil. Mix well until you get a smooth marinade. Slice the chicken breast into 2 halves. Cover the chicken with the marinade. Fry the chicken in a hot pan for 4 minutes on each side on medium/high heat. Remove the chicken and leave to cool down while making the salad.
  3. Make The Dressing: Add into a jar the yoghurt, mustard, Worcester sauce, Lemon juice, olive oil, honey, oregano, salt, and pepper. Mix well.
  4. Make The Salad: Chop the iceberg lettuce into bite size pieces,  slice the cucumber into medium thickness slices, cut the tomatoes into wedges, slice the carrots into thin slices, slice the spring onions into medium thickness slices, add all these ingredients into a large salad bowl, add baby mozzarella balls. Slice the avocado into 2 halves and scoop out one half gently with a large spoon. Slice the avocado half into bite size slices. Cut the boiled eggs into wedges and add to the salad.
  5. Slice the chicken into thick chunks and place on top of the salad. Drizzle the salad dressing on top. Add a sprinkle of salt and pepper to taste. Enjoy your yummy salad.

Notes

If you use high heat, you’ll need to add a dash or two of oil so that the marinade does not burn while sizzling the chicken, if the marinade burns, you can scrape it off with a spoon or small knife and your chicken will still taste amazing.

 

 

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Salad
  • Method: Stove Top
  • Cuisine: Mediterranean

Nutrition

  • Serving Size:
  • Calories: 540
  • Sugar: 12.6 g
  • Sodium: 3629.6 mg
  • Fat: 14.9 g
  • Carbohydrates: 26.2 g
  • Protein: 79.2 g
  • Cholesterol: 128.8 mg

Keywords: Mediterranean, Chicken Salad, Avocado Salad, Delicious

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Share a photo and tag us @IhsanMurad_com— we can’t wait to see what you’ve made!

Mediterranean Chicken Kebab

Best Juicy Mediterranean Chicken Kebab

Best Juicy Mediterranean Chicken Kebab Read More »

Lunch, Dinner, Favourite

Lets make this crispy on the outside and juicy in the middle Mediterranean chicken kebab. It’s easy peasy with some lemon squeezy!!!

This is one meal choice that you can have any day of the week and at any time you like for lunch or dinner. It is light, easy to make and very tasty.

The secret to keeping the chicken breast I used for this Mediterranean Chicken Kebab juicy in the middle is to trap the moisture from the marinade inside the chicken whilst cooking it.

I prefer chicken breast which is not as good as the chicken legs and thighs when it comes to handling heat when it’s being baked or grilled, it usually gets dry, but if you prefer you can use the dark chicken meat to make this Mediterranean Chicken Kebab, it’s your personal preference.

And because the chicken breast gets dry when being grilled, instead of grilling it, I pan fry it in a very hot pan for thirty seconds on each side just to make it crispy, then cover it with more marinade, foil paper and bake it in the oven.

The result is crispy on the outside and juicy in the middle Mediterranean Chicken Kebab. Of course we’re all different and you can tailor-make this to suit your preferred taste, making it more juicy or crispier on the outside.

Watch how to make the Mediterranean Chicken Kebab

For this recipe, I used chicken, red, yellow and green bell peppers, red onions and cherry tomatoes, but you can use any vegetables you like including mushrooms, courgettes, aubergines or anything else you’d like to try.

For the marinade, I used Greek style yoghurt, paprika, garlic powder, cinnamon, coriander, cumin, turmeric, olive oil, salt and pepper.

Mix it all very well until all the spices are combined with the yoghurt and olive oil and the marinade becomes like a smooth paste.

After the chicken is mixed with the marinade, cover with cling film and refrigerate for one to two hours. You can also, keep it in the fridge over night to let the marinade do it’s magic the day before you make the kebabs.

After removing the marinated chicken from the fridge, I add the juice of half a lemon and a tablespoon of sweet paprika on top and mix it well to add a tangy taste and some colour to the marinade.

If you use bamboo skewers, you can soak them in water for 20 minutes so they don’t become dry or burn. Even though I am not grilling the kebabs, it’s always a good practice to keep the skewers wet before cooking the kebabs.

At the same time, you can preheat the oven to 200 degrees Celsius which is just under 400 degrees Fahrenheit, and use the time to cut the bell peppers, and onions into bite size chunks.

You can place the peppers, onions and cherry tomatoes in any order you like before and after the chicken pieces to have a variety of colours and combinations that will make them look different and more appetising.

Once you skewer all the chicken and vegetables, heat up a frying pan on medium/high heat and sizzle the chicken kebabs for 30 seconds on each side or until they become crispy.

Then place a sheet of waxed paper on your oven tray, place the kebabs on the sheet and brush them with more marinade. Cover with foil paper and place in the oven for 15 minutes for very juicy kebabs or add a few more minutes ( 2 – 3 ) to have them less juicy.

Once the kebabs are completely cooked, you can remove them from the oven and serve with pitta bread or tortillas and salad or anything else you prefer like rice, mash potatoes or chips. Give this Mediterranean Chicken Kebab a try and I’m sure you will love it.

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Mediterranean Chicken Kebab

Juicy Mediterranean Chicken Kebab

  • Author: Ihsan
  • Total Time: 1 hr, 40 mins
  • Yield: 4 1x
Print Recipe

Description

Lets make this crispy on the outside and juicy in the middle Mediterranean style chicken kebab. It’s easy peasy with some lemon squeezy!!!

This is one meal choice that you can have any day of the week and at any time you like for lunch or dinner. It is light easy to make and very tasty.

Ingredients

Scale
  • 2 Large Chicken Breasts (500g)
  • 200g Greek Style Yoghurt
  • 1 Bell Pepper or 1 third Of Each Of 3 Different Colour Peppers
  • 1 Medium Onion
  • 8 Cherry Tomatoes
  • 2 tsp Paprika
  • 2 tsp Garlic Powder
  • 1/2 tsp Cinnamon
  • 1 tsp Cumin
  • 2 tsp Coriander
  • 1 tsp Turmeric
  • 2 tsp Salt
  • 1 tsp Pepper
  • 1 tbsp Sweet Paprika
  • 1/2 A Lemon
  • 3 tbsp Olive Oil

Instructions

  1. Start by cutting the chicken breast into chunky pieces larger than you’d expect them to be as they will shrink a little during the cooking.
  2. Make the marinade starting with the youghurt and add all the spices, leaving the juice of half a lemon and 1 tbsp of sweet paprika which you can add after the marinade has been refrigerated. Mix well, cover with cling film and refrigerate for 1 – 2 hours or over night if you prepare it a day earlier. Soak the bamboo skewers in water for 20 minutes.
  3. Heat up the oven to 200 degrees C ( approximately 400 F). Take out the marinated chicken out of the fridge. Add 1 tbsp of sweet paprika and the juice of half a lemon, mix well. Cut the Peppers and onion to bite size pieces. Skewer the marinated chicken, peppers, onions and cherry tomatoes.
  4. Heat up a frying pan to medium/high and sizzle the kebabs 30 seconds on each side. Place a waxed sheet onto an oven tray. Place the kebabs on the waxed paper and brush with the marinade. Cover with foil paper and bake for 15 minutes ( an extra 2 – 3 minutes for less juicy kebabs).
  5. Remove the kebabs from the oven and serve with salad and pitta bread.
  • Prep Time: 1 hr, 10 mins
  • Cook Time: 30 mins
  • Category: Dinner
  • Method: Stove Top & Oven
  • Cuisine: Mediterranean

Nutrition

  • Serving Size:
  • Calories: 343
  • Sugar: 13.7 g
  • Sodium: 1240.5 mg
  • Fat: 16.6 g
  • Carbohydrates: 24.6 g
  • Protein: 27.9 g
  • Cholesterol: 68.6 mg

Keywords: Kebab, Chicken, Mediterranean, Juicy, Crispy

Did you make this recipe?

Share a photo and tag us @IhsanMurad_com— we can’t wait to see what you’ve made!

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