Lemon Chicken with Saffron Rice Recipe | Masala Mornings | Shireen Anwar | Continental Food

Lemon Chicken With Saffron Rice has invigorating flavors. Get ready to enjoy Lemon Chicken like never before.

Click Here :https://www.masala.tv/lemon-chicken-w... to watch this Masala TV video to learn how to make Lemon Chicken with Saffron Rice , Chicken Porridge Soup And Creamy Carnival Cups Recipes. This show of Masala Mornings with Chef Shireen Anwar aired on 23 April 2020.

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Lemon Chicken with Saffron Rice:

Ingredients

Boneless chicken ½ kg cubes
Lemon juice 2 tbsp
Mixed herbs 1 tbsp heaped
Ginger garlic paste 1 tbsp
Crushed black pepper 1 tsp
Salt 1 tsp
Oil ¼ cup
Yogurt 2 tbsp
Crushed red pepper 1 tsp
Soy sauce 2 tbsp
Allspice ½ tsp
Capsicum 2 cut into square cubes
Onion 2 cut into square cubes
French fries to serve

Ingredients for Saffron Rice

Boiled rice ½ kg with a pinch yellow a pinch
Saffron essence few drops
Oil ¼ cup
Milk ¼ cup
Allspice ½ tsp
Saffron ¼ tsp

METHOD FOR CHICKEN

Marinate chicken cubes with all the given ingredients, put on skewers alternating with cubes of onion and capsicum, pan fry in ¼ cup oil, serve with French fries and saffron rice.


METHOD FOR RICE

Boil rice with ¼ tsp of yellow color, put the boiled rice in a pan with 2 tbsp oil, allspice, milk mixed with saffron essence and saffron, leave it on dum, serve with saffron sticks.


Chicken Porridge Soup:

Ingredients

Chicken breast 1 cut into tiny cubes
Water 8 cups
Chicken powder 2 tbsp
Spaghetti 15 sticks broken
Quaker oats 6 tbsp heaped
Cream of vegetable soup 1 sachet
Salt ½ tsp
Black pepper ½ tsp
Butter 1 tbsp
Lemon juice 2tbsp
Coriander leaves 1 tbsp
Cream 2 tbsp

METHOD

Heat butter, sauté chicken with salt & pepper, add water with chicken powder. Spaghetti and oats, cook for 10 mins until oats tender, then add vegetable soup sachet, cook until thick.Lastly add coriander leaves, lemon juice, serve garnished with cream.



Creamy Carnival Cups:

Ingredients

Strawberry jelly 1 packet
Gelatin 1 ½ tsp heaped
Water 1 cup
Vanilla ice cream ½ litre
Cream cheese 100 gm (Philadelphia)
Fresh cream whipped 4 + 4 ounce
Pound cake chopped 2 cups

METHOD

Dissolve jelly and gelatin in 1 cup water with ice cream and cream cheese, mix with the above jello mixture, pour into serving glass, fill in glass half, keep a slice of cake, pour remaining mixture ice cream and jelly to fill, put to chill until firm, decorate with swirl or fresh cream.