This is a Recipe for making at home tasty and delicious Restaurant or Dhaba Style Mugh-Anda Pulao or Chicken Egg Fried Rice. The is a filling main course rice dish, which is prepared using Anda-Bhurji and Chicken Pieces.
The Marathi language version of the same Fried Rice recipe can be seen here – Chicken Egg Pulao
Preparation Time: 30 Minutes
Serves: 4 Persons
2 Cups Basmati Rice
1” Ginger (chopped)
5 Garlic Petals (chopped)
2 Cups Cabbage, Cauliflower, Capsicum, Carrot (chopped)
½ Cup Spring Onion
1 Cup Chicken Pieces (cooked)
3 Tablespoon Soya Sauce
2 Tablespoon Chili Sauce
Salt as per taste
Ajinomoto, Black Pepper crushed and as per taste
2 Tablespoon Oil
Cook the Rice and keep it aside for cooling. Chop the Vegetables. Cook the Chicken Pieces. Break and beat the Eggs with help of a fork.
Heat a tablespoon Oil in a non stick pan and add the Eggs, Black Pepper, Salt as per taste and prepare a Anda Bhurji.
Heat ½ tablespoon Oil in a Kadai and add the chopped Vegetables and fry them 2-3 minutes on a slow flame. Then add the cooked Rice, Anda Bhurji, Chicken pieces and mix it well.
Heat ½ Tablespoon Oil in a Kadai and add the Spring Onion, Ginger, Garlic, Ajinomoto, Crushed Black Pepper, Soya Sauce, Chili Sauce, Salt and add the Rice, mix it well and fry for 3-4 minutes on a slow flame.
Serve hot and garnish with Pineapple rings.
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