Bangla Fried Rice & Chili Chicken Recipe

Delightful Fusion Bangla Fried Rice & Chili Chicken Recipe from Paromitar Ranna 

  

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In the colorful tapestry of Bengali cuisine, few dishes stand out like Bangla Fried Rice and Chili Chicken. This delightful fusion combines the subtle flavors of traditional Bangla spices with the fiery kick of chili-infused chicken. Originating from the renowned Paromitar Ranna kitchen, this recipe promises a tantalizing journey for your taste buds. Let's delve into the culinary intricacies of this mouthwatering dish.

Unveiling the Ingredients:

For Bangla Fried Rice:

Basmati rice: 2 cups, cooked and cooled
Mixed vegetables (carrots, peas, bell peppers): 1 cup, finely chopped
Onion: 1, finely chopped
Garlic: 2 cloves, minced
Ginger: 1-inch piece, grated
Green chilies: 2, finely chopped
Cumin seeds: 1 teaspoon
Turmeric powder: 1/2 teaspoon
Cumin powder: 1 teaspoon
Coriander powder: 1 teaspoon
Salt: To taste
Oil: 2 tablespoons

For Chili Chicken:

Chicken breast: 500 grams, boneless, cut into cubes
Garlic: 4 cloves, minced
Ginger: 1-inch piece, grated
Green chilies: 4-5, finely chopped
Soy sauce: 2 tablespoons
Tomato ketchup: 2 tablespoons
Vinegar: 1 tablespoon
Red chili flakes: 1 teaspoon
Cornstarch: 2 tablespoons
Salt: To taste
Oil: For frying

Cooking Method:

Bangla Fried Rice:

Heat oil in a pan and add cumin seeds.
Add chopped onions, garlic, ginger, and green chilies. Sauté until onions turn translucent.
Toss in the mixed vegetables and cook until they are slightly tender.
Sprinkle turmeric, cumin powder, coriander powder, and salt. Mix well.
Add the cooked rice and gently toss until all the spices are evenly coated. Cook for another 5 minutes on low heat.
Bangla Fried Rice is ready to be served.

Chili Chicken:

In a bowl, mix soy sauce, tomato ketchup, vinegar, red chili flakes, minced garlic, grated ginger, and salt.
Marinate the chicken cubes in this mixture for at least 30 minutes.
Coat the marinated chicken pieces with cornstarch.
Heat oil in a pan and fry the chicken until golden brown and cooked through.
In a separate pan, heat a tablespoon of oil and sauté chopped garlic and green chilies.
Add the fried chicken to the pan and toss until the sauce coats the chicken evenly.
Garnish with spring onions or coriander leaves.

Serving Suggestions:

Serve the piping hot Bangla Fried Rice alongside the spicy Chili Chicken for a perfect harmony of flavors.
Pair with a refreshing cucumber salad or raita to balance the heat.

The Bangla Fried Rice and Chili Chicken recipe from Paromitar Ranna is a testament to the rich culinary heritage of Bengal. Its vibrant flavors and aromatic spices make it a favorite among food enthusiasts worldwide. Whether you're craving a taste of home or embarking on a culinary adventure, this dish is sure to delight your senses.