Arabian Chicken Rice Spice & Malt Cake | Fusion Food | Chef Saad Butt | 19 Aug 24 | MasalaTV

Arabian Chicken Rice Spice & Malt Cake | Fusion Food | Chef Saad Butt | 19 Aug 24 | MasalaTV‪@MasalaTVRecipes‬


ARABIAN CHICKEN RICE AND SPICE RECIPE :

Ingredients:
• Oil 2-3 tbs
• Laung (Cloves) 4-5
• Sabut kali mirch (Black pepper corns) 8-9
• Chawal (Rice) Basmati (soaked 15 minutes) 250 grm
• Chicken powder 1 tsp
• Garam masala powder ½ tsp
• Namak (Salt) 1 tsp or to taste
• Pani (Water) 3 Cups
• Zarda ka rang (Yellow food color) 2 pinches
• Hari mirch (Green chilies) chopped 4

• Red Sauce:
• Tomato ketchup ½ Cup
• Chili garlic sauce ½ Cup
• Chicken shots 300grams
• Oil for frying

Method :
In a pot, add oil, cloves, and black peppercorns, and mix well. Add rice, chicken powder, garam masala powder, and salt, and mix well for 2 minutes. Add water, mix well, bring it to a boil, and cook until ¾ done. Take out ½ cup of rice, add yellow food color, mix well, and set aside. In the remaining rice, add green chilies and mix well. Now add the colored rice to the remaining rice, cover, and let it simmer on low flame for 2-3 minutes, then fold gently to mix.
Red Sauce: In a squeeze bottle, add tomato ketchup and chili garlic sauce, mix well, and set aside. In a serving dish, add cooked rice, and fried chicken shots, and drizzle with red sauce.


MALT CAKE RECIPE :

Ingredients:
• Maida (All-purpose flour) sifted 2 Cups
• Cocoa powder ¾ Cup
• Instant coffee 1 tsp
• Caster sugar 1 & ½ Cups
• Baking soda 1 tsp
• Baking powder 1 & ½ tsp
• Namak (Salt) ¾ tsp
• Milo Powder – Malt Powder 4 tbs
• Anday (Eggs) 3
• Oil ¾ Cup
• Doodh (Milk) 1 & ½ Cups
• Vanilla extract 2 & ½ tsp
• Dahi (Yogurt) ¼ Cup

Chocolate Malt Frosting:
• Makhan (Butter) salted 200 gms
• Vanilla extract 2 tsp
• Icing sugar 3 & ½ Cups
• Malt chocolate powder – Milo 1 Cup
• Cocoa powder 1 Cup
• Doodh (Milk) 9-10 tbs

Method:
In a jar, add all-purpose flour, cocoa powder, instant coffee, caster sugar, baking soda, baking powder, salt, and Horlicks chocolate powder. Cover and shake well. The cake mix is ready and can be stored in an airtight container for up to 1 week in a cool, dry place.
In a bowl, add eggs and beat well. Add oil and beat well. Add milk, vanilla essence, and beat well. Add yogurt and beat until well combined. Gradually add the dry ingredient cake mix and beat for 1-2 minutes on low speed (do not overmix).

Grease an 8-inch baking pan with butter and place butter paper. Pour the prepared cake batter and bake in a preheated oven at 190°C for 40-50 minutes. Insert a toothpick/stick into the baked cake; if it comes out clean, the cake is done. Remove the cake from the oven and run a knife around the edges to loosen it from the sides of the pan. Transfer the cake to a wire rack and let it cool.

For Chocolate Malt Frosting:
In a bowl, add butter, and vanilla essence, and beat for 3 minutes. Add icing sugar, Horlicks chocolate powder, and cocoa powder, and beat again until well combined. Gradually add milk and beat until well incorporated. Refrigerate for 1 hour.

Assembling:
With the help of a cake knife, horizontally cut the cake into two layers. On a cake tray, place butter paper and one cake layer, then apply frosting. Place the other cake layer on top and cover the sides of the cake with frosting. Decorate and chill until ready to serve.


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This show is hosted by Chef Saad Butt who gives a personalized fusion twist to international cuisines. The chef also provides a calorie count for each dish in the episode and mentions healthy substitutes for the ingredients to ensure a touch of healthiness in her dishes.


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