I am sharing the recipe of 'Burnt Garlic Fried Rice with Paneer in Soy-Basil sauce' with you guys
It is totally a restaurant-style recipe & the burnt garlic fried rice that I make, by adding crispy fried garlic into it It makes a very delicious recipe
So first of all let's see how to make crispy garlic for the burnt garlic fried rice
Now, in a pan, I'm adding 1/3rd cup oil. You have to heat the oil properly Your oil should be moderately hot
Here, the oil is now moderately hot, in this, I am adding 1/2 cup garlic The garlic that I have added is chopped. If you have a chopper just use that to chop it You don't need to make it too finely chopped. Keep the consistency of nicely chopped garlic
Now, you have to slowly fry this garlic on a medium-low flame. You have to fry it until it turns light golden brown in colour
While frying the garlic keep stirring continuously to ensure that the garlic is fried evenly on all sides
The technique is similar to frying the 'Birista' for biryani as in we fry the onions,
similarly, we are going to fry the garlic. As we want to make Crispy Garlic
As you can see patiently I have fried the garlic really nicely while stirring it & now it has turned golden brown in colour
As soon as you get this colour, you have to remove the garlic from the oil. Don't cook more than this else the garlic turns bitter
Remove the garlic & put it in a sieve & drain excess oil by applying pressure from the back of the spoon
If you leave the oil in it, firstly the garlic will turn soggy & secondly the garlic will continue to cook in hot oil & turn dark & bitter
You have to keep this in mind As you can see after draining the oil, the garlic is looking fluffy
The colour is also come out absolutely perfect & slightly darker by carrying forward cooking & absolute Crispy Garlic is ready here
Now the leftover oil from what was used to fry the garlic & was drained off It has lots of flavour of garlic, it has become like Garlic-Oil You can use this oil to bring out the garlicky flavour in lots of recipes
I am going to be using the same oil for making the Fried Rice as well.
To make the Fried Rice, I have taken a Wok The Wok has to be heated nice & hot before putting oil in it
So now that the Wok is heated up nicely on high flame, I am adding 1 tbsp of garlic oil into this Along with it, I have added 2 tbsp of fresh finely chopped garlic
You have to cook this garlic on high heat until it turns light golden brown in colour
Now at this stage, as you can see, I have added 2 tbsp of the bulbs of the spring onions
To this, I am also adding 1 tbsp green stalks of the spring onion
Now you have to again, cook the onions & garlic on high heat
At this stage, you have to slightly overcook the garlic. At this stage, you will get that distinct burnt-garlic flavour
So I am going to continue cooking this more until the garlic turns darker & gets that Burnt Garlic flavour, I'll continue to cook it
Once the garlic reaches this stage, you can add the rice
Here, I am adding 3 cups of cooked 'Sella' basmati rice Along with that, I am adding salt to taste, a pinch of white pepper powder, a pinch of sugar, 1 tsp aromat powder, I tsp light soy sauce, a nice handful of spring onion greens, 1 tsp vinegar & lastly, add 2 tsp Crispy Garlic that we made earlier
After adding all the ingredients, you have to nicely toss the fried rice on high flame, mix all the ingredients really well And you have to continue cooking for a minimum of 1-2 minutes Keep tossing & mixing well on high flame
All the ingredients should mix properly & the rice should get warm as well
Now as you can see that the rice is looking really nice & our Burnt Garlic Fried Rice is ready.
So restaurant-style Burnt Garlic fried rice is ready. I use the same method to cook this at home also
If I want to make a non-vegetarian version, then I add eggs &/or chicken to this. That version also tastes really good.
So if you eat non-vegetarian food, you can add eggs or stir-fried chicken to this recipe as well.
The rice that I have used is 'Sella' Basmati rice. The 3 cups quantity used was for cooked rice
For uncooked rice measurements, use approximately just under 3/4th cup rice, soak it & cook it, cool it & then use it
I have shared the video of How to cook perfect rice for Fried Rice, in past, I'll leave the link in the description box below, you can check it out
A lot of people will ask in the comments, What is the Aromat powder?
The Aromat Powder is a taste enhancer. It is used in lots of restaurants instead of MSG
If you aren't using Ajinomoto or MSG, but want to enhance the taste then, you can use Aromat Powder
You can skip it if you want
If you like Ajinomoto or MSG, you use it, then put some MSG, the fried rice becomes very tasty,
but if you want to skip it, you can completely skip it
Now the Fried rice is ready Next we have to make 'Paneer in Soy Basil sauce'
For that, we need to coat the paneer (cottage cheese) & fry it, Let's prep for it
For the batter to coat the paneer, in a bowl, I have added 1/3rd cup cornflour, 1/4th cup refined flour
Salt to taste, 1 pinch black pepper & 1 tsp oil
Now you have to slowly add water to form a semi-thick batter
So keep adding water slowly & whisk it with a whisk or a fork to make a lump-free batter
Initially add little by little water to make a thick batter, later you can adjust the consistency of the batter by adding more water
Now as you can see there are no lumps, the batter is semi-thick & lump-free.
You have to prepare the batter in a similar consistency for coating
Now to fry the paneer, I have nicely heated the oil. Your oil should be heated nicely around 170 degrees Celsius
Or your oil should be slightly more than moderately hot
Here, I have cut 350 gms of paneer into cubes Now you have to coat & fry these paneer cubes.
So coat it in batter, let the excess batter drip off & add it to oil to fry it.
You have to fry it on medium heat. You don't need to cook the paneer, you only need to fry to make the coating crisp.
Here you have two options, Either you can directly fry it until it turns light golden brown
Or if you want extra crispy paneer, then first once the coating is cooked, remove it from the heat
& let it rest for 3-4 minutes & then in hot oil flash fry it, for the second fry to get super-crispy paneer
Today, I'm doing a single fry- so as you can see the paneer is perfectly fried
Remove the paneer with a spider and add to the sieve to drain out excess oil
Now to make the gravy, I am heating up a Wok on high flame, to keep the Wok nice and hot
Now to this add, 1 tbsp oil, 1 inch chopped ginger, 1/4th cup chopped garlic, 1-2 slit green chillies, & I've added 1/4th cup chopped spring onion bulbs.
Now you have to cook ginger & garlic for 1 minute on high flame. Keep stirring while cooking on high flame for 1 minute
Now here I am adding, 1/2 cup onion petals cut into triangles, & triangles of green capsicum
Along with it, I'm adding 400-500 ml vegetable stock to this
After adding the vegetable stock, I am adding 1 tsp green chilli paste, 1 tbsp light soy sauce, 1-2 tsp dark soy sauce, 1 tsp vinegar, a pinch of white pepper powder, 1 tsp sugar, & salt to taste.
Now you can mix all the ingredients well. Make a note to not add too much salt, as soy sauce is salty too. So you can taste the gravy in the end & later adjust the salt accordingly.
While stirring, you have to cook this until it comes to a boil, once the boil comes in a minute or so, then you have to thicken the gravy
To thicken the gravy, I am making a 'slurry' with corn-starch Mix 2 tsp cornflour and 2 tsp water & mix it well to form a lump-free slurry
Slowly add the slurry to the gravy, mix it well, & keep adding the slurry until the gravy thickens
Don't add the entire slurry all at once, else the gravy will become too thick,
So add the slurry slowly, & once the gravy has thickened, you will not add any more slurry
Now the gravy has thickened & reached a perfect consistency. At this stage now I will add the fried paneer
After adding the paneer, I am adding the green stalks of spring onion & I'm tearing in a handful of basil leaves
You don't have to cook too much at this stage just stir it nicely to coat the gravy on the paneer, & to slightly warm up the paneer.
Cook the paneer for 1/2- 1 minute
And our 'Paneer in Soy Basil sauce' is ready
Restaurant-style veg Burnt Garlic Fried Rice with Paneer in Soy Basil sauce is ready
Now let's plate it YFL style
So both these Restaurant style dishes are extremely delicious, Definitely make them
Especially the texture of crispy garlic in this fried rice is very delectable
And if some crispy garlic is left-over, you can store it in an air-tight container in the refrigerator
You can add it to a lot of Chinese appetisers like Salt & Pepper Baby-corn, Salt & Pepper prawns if you eat non-vegetarian food
You can sprinkle this crispy garlic on top of it and enjoy
You can give that a try as well
Try these two restaurant-style dishes at your homes & tell me how you liked them in the comments
Have an amazing time with my Burnt Garlic Fried Rice & Paneer in Soy Basil sauce recipe at your homes