Tikka Stir Fried Rice Recipe | Food Diaries | Chef Zarnak Sidhwa

Method:
Marinate chicken breast pieces with lemon juice, ginger garlic paste, green chilies, gram flour, salt, cayenne pepper, all spice powder and curd. Heat oil in a pan and cook the marinated pieces till tender. Set aside. For the fried rice, heat oil in a pan and add onions and sauté for a minute. Add ginger, garlic, green chilies, carrot and capsicum and toss everything together. Add sugar and soya sauce and mix everything well. Add the earlier boiled and cooled rice and toss well. Add freshly cracked pepper and the chicken tikka cubes and toss everything together. Serve hot.

Method:
A day before making the kulfi, boil water in a deep pan, insert a tin of sealed condensed milk in, cook for 2 hours. Allow the tin to cool down once cooked. Do not open same day. Heat milk in a pan; simmer for 15-20 minutes. Now add coffee powder, cinnamon powder, salt and coffee essence, add in the chopped nuts. Add the cooled condensed milk, mix well till it incorporates. Allow the mixture to cool down to room temperature. Pour in Kulfi molds & freeze overnight or at least for 8 hours. De-mould by dipping in warm water for 10 seconds. Serve immediately.