We're gonna make awesome chicken pickle , which is my favorite favorite .
And usually if you have it at the dining table .
I love to make some fried rice with this chicken pickle .
So today we're going to learn both of them the chicken pickle , then chicken pickle fried rice .
Welcome back to another session with your washer .
First , we're going to learn how to make the chicken pickle .
Then we're going to use the same chicken pickle and make egg fried rice , chicken pickle , egg fried rice .
And you will thoroughly enjoy it .
I have taken the chicken pieces which have cut into small pieces and I have brined these chicken pieces in salt water for six hours .
So the chicken becomes nice and wonderful and perfect for making pickles for half a kg chicken .
We're going to take 10% of each .
This may be kind of looking unbelievable , but this is 50 g of salt .
This is 50 g of chili powder , 50 g of ginger garlic paste around 50 m of vinegar .
So all 10% each mustard seed and me powder me gives kind of slight flavor and it's excellent .
But here , we're going to take 15 g and around 7 g of meti po .
And in this , this is additional , adding a little bit of crush pepper and also a little bit of garam masala and even a little bit of turmeric to give .
But the most important thing is the oil .
So for half a kg of chicken , you're going to use around 250 ml of oil .
First , we're going to cook the chicken in this , not the entire oil add , just let's say around 20 to 30 ml of oil in this , add these chicken pieces and almost , you know , I kind of removed much of the moisture possible from this just sort at the chicken pieces .
First thing , what we try to do is get rid of the moisture .
At the same time , the chicken pieces need to be cooked .
What you can do is put the lid on and let some of the juices , the moisture come out in between , just remove the lid and sort it put the lid on and let it cook perfectly .
Now , the chicken pieces are getting cooked , but we want to get rid of the moisture and we want the chicken pieces to be dry .
So keep the lid open and fry till the chicken gets slight brown color .
Now add some oil , they're going to leave some oil for tempering .
If I added the entire oil with the raw chicken oil will be spluttering all over that's the reason first I cooked it a little bit , got rid of the moisture .
That's why I added the extra oil .
Later when the chicken pieces are slightly colored , only then add ginger garlic paste .
Let this ginger garlic paste also fry in the oil .
You do not want any moisture from this .
So just let this cook along with the chicken pieces .
Once you see much of the ginger garlic paste is nicely fried in this .
We're going to add turmeric salt .
We are also going to add the vinegar .
So reduce the flame a little bit , just mix this , cook this on a very slow flame for four or five minutes .
When you see some of the moisture is reducing the vinegar .
That is when you're going to add the rest of the ingredients .
The chili powder , I'm going to add a little bit of masala powder , very little of pepper powder .
The meaty powder , be careful , always add a little less , you know , that is much better and mustard powder , the flame is so low , just we're going to mix this and it should start looking like a pickle .
If too much of moisture is there , you're going to let it cook further .
If this becomes kind of dry , you can add a little more vinegar .
This is perfect .
The only thing you can add at this time is vinegar or a little bit of lime juice .
Bring it to kind of a slight gravy consistency there are many vinegars in the market .
Some smell really strong .
Usually they are 5% vinegar , even apple cider vinegar and those things you can use for making vegetable pickles , they will taste really good .
Take the ones which are a little mild in smell and you will get a perfect pickle , pour the rest of the oil in the pan and we're going to do it , tempering the mustard seeds , switch off the flame and in this some curry leaf for this on top of this pickles need that extra oil .
So now you will see this entire masala will be excellent .
Just look at it , much of the oil will be absorbed by it .
And now this is ready to be poured into a jar and your chicken pickle is ready .
Look at the pickle , it is nice with all these pieces .
You can always transfer this into a jar and serve .
Usually you can keep this pickle for more than 60 days , but I have never kept it more than 15 days because I just finish it off within a few days .
This chicken pickle is so amazing , especially if you have kids who are staying in the hostel or bachelors living somewhere else .
You can make this chicken pickle and give it to them and they will thoroughly enjoy it and you won't have to feel guilty that with anything .
They can always put some pickles and this gravy sauce is also just amazing .
So that will substitute as a fantastic curry difference .
Make this pickle eat it and then you will totally love it .
Whenever you make the chicken pickle , get a nice transparent jar , transfer it there and leave it at the dining table and you will see it fly off .
The chicken pickle gets tastier and tastier day after day .
And we're gonna make awesome chicken pickle egg fried rice with this for making this chicken egg fried rice .
We're gonna add some oil in the pan in this .
We're going to add some mustard seeds .
We're going to add some cumin seeds to make this a little bit crunchy .
I always love to add some and also we are going to kind of get slight coloring .
This crunchiness is good for my kind of fried rice .
When this gets slightly done , we're gonna add some chopped onion a little bit salt , toss this onions till there slightly sweat .
We're going to drop in some eggs with the chicken fried rice .
I think two eggs should be good enough .
Just scramble the eggs , take the chicken pickle and add in a few chicken pieces .
Mix this when this mixture is scrambled , just move it on the side .
Add the rice .
You have this fantastic , wonderful the chicken pickle fried rice .
Ah ha ha .
Very , very tasty .
All you have to do is I had some coriander and also maybe some chopped spring onion .
You have this fantastic egg chicken pickle fried rice when this is ready .
Let's serve it .
Once you have this wonderful fried rice , the chicken pieces and they are in a kind of pickle form .
This is what many times I love to have this in the evening or even for breakfast too .
I did this so many times .
Dear friends .
The awesome the chicken , the pickle fried rice is ready .
Some chop , coriander and spring onion .
Are you still not happy ?
I know the trick to make you happy .
All you have to do is just 234 pieces of chicken pickle on top and wow , look at this .
This is what is going to make you super happy .
And now time to enjoy this hot one piece for me .
One piece for the fried rice .
Mm We have learned absolutely fantastic chicken pickle and chicken pickle fried rice and definitely I'm going to make chicken pickle biryani .
No kidding .
So make it eat it and mm mm .
Keep saying whatever .