Barbeque rice. Add them to the pan together with the leeks. A weekend special family meal for all. Chicken BBQ rice a perfectly balanced dish that everyone would love.

Cook uncovered til rice boils. stir occasionally. Heat grill to medium-high, and grill pork on both sides. Of all the recipes I make in my slow cooker, this Crock-Pot bbq chicken is my most treasured. You can cook Barbeque rice using 18 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Barbeque rice

It's 2 cups of rice.
It's half of kg chicken boneless.
It's 1.5 tsp of salt.
You need 1 tsp of black pepper powder.
It's 1 tbsp of Tikka Masala.
You need 1 bunch of Green coriander chopped.
You need 1 tsp of white pepper.
You need 1 tbsp of chicken powder.
Prepare of oil for fry.
Prepare 1 of capsicum chopped.
Prepare 3 of green onion chopped.
It's 2 of carrot chopped.
It's half of cauliflower chopped.
It's 1 tsp of Chinese salt.
It's half of cup mayonnaise.
You need 4 tbsp of tomato ketchup.
Prepare 2 of green chilli chopped.
Prepare 1 tsp of Venegar.

If you enjoy your barbecue sweet with a little spice, this will be your new favorite, too. —Yvonne McKim, Vancouver, Washington Barbecue and grilling recipes, tips, techniques, and more from Steven Raichlen at the Barbecue Bible. Meet Malcom I'm Malcom Reed and these are my recipes. I spend my life cooking - mostly slow-smoked barbecue. Every week I share a new recipe on my HowToBBQRight YouTube Channel.

Barbeque rice instructions

First take a pan fry all chopped vegetables in a pan.
Add little mixture of spices in it keep aside.
Take another bowl fry boneless pieces of chicken in 3 tsp oil add remaining mixture n venegar in it mix well keep aside.
Now boil rice in a pan when completely cook add green coriander and chopped green chilli and cook 5 min more in a very low flame.
Now serve it take a dish add boil rice on the top add vegetable mixture add boneless chicken mixture in it.
Then add mayonnaise and ketchup mixture on the top.
Garnish with little green coriander.
It's yummy and ready to serve.

Chef Rachel Yang likes her rice "chopstick-ready": sticky enough to hold together lightly, but with defined grains. To get that texture, rinse short-grain white rice (a.k.a. sushi rice) to remove. Cook rice according to the package directions. Pour barbecue sauce over the mixture, stir, and send to the preheated oven. Instructions Heat large skillet over medium heat.