Irish Rice with Shashlik Sticks Recipe
Irish rice recipe served with fried chicken shashlik sticks is a low-budget special dish. Skewer the boneless chicken cubes altering with capsicum, onion, and tomato pieces and fry them. Cook the rice and split Bengal gram together till water dries. Place the fried chicken sticks on top of the rice and simmer for few minutes.
Ingredients
Shashlik Sticks
- 1/2 kg boneless chicken cubes
- 1 tbsp vinegar
- 1 tbsp soy sauce
- 1 tbsp crushed black peeper
- 1 tsp ginger powder
- 1 tsp meat tenderizer powder
- salt to taste
- 2 tbsp tomato ketchup
- 1 tbsp BBQ sauce
- 1 tbsp Teriyaki sauce (optiopnal)
- 2 tomatoes (seeds removed)
- 1 large size onion
- 1 large size capsicum
- 3 – 4 tbsp cooking oil
Rice
- 1/4 cup cooking oil
- 1 large size onion
- one small piece of cinnamon stick, bay leaf and anise star
- 150 g 80% boiled Split Bengal Gram
- 1 1/2 bowls of water
- salt to taste
- 500 g soaked basmati rice
Instructions
Chicken Shashlik Sticks
- Place chicken in a large mixing bowl and add vinegar, soy sauce to it. Season it with crushed black pepper, ginger powder, meat tenderizer powder, and salt to taste.
- Then add tomato ketchup, BBQ sauce, and optionally Teriyaki sauce.
- Mix everything well and keep aside to marinate the chicken for 1 to 2 hours.
- Meanwhile, cut tomatoes, onion, and capsicum into cubes.
- Take a bamboo stick and skewer the cubes of chicken (4 pieces), altering with capsicum, onion, and tomato pieces. Repeat this step for other sticks too.
- Heat a clean frying pan and heat oil. Stir fry the sticks on a low flame till the chicken turns tender.
Cooking of rice mixed with split Bengal gram
- Heat oil in a cooking pot or large pan. Add sliced onion, a small piece of cinnamon stick, one bay leaf, and anise star. Fry onion till nicely golden.
- Add 80% boiled Split Bengal Gram. Stir fry for a few seconds.
- Add water and salt and bring it to boil. Then add soaked rice, stir for a few seconds, and cover the pan with a lid. Cook on medium-high heat till water dries.
- Remove the lid and place cooked chicken sticks on top of the rice. With the lid back on, simmer on low flame for 5 –7 minutes.
- Dish the rice out and serve hot.
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