Recipe by Route 79

Description Edit

Leftover cooking

Ingredients Edit



Directions Edit

Fry the onions and carrots first for a few minutes:


Fry onion and carrot for a few minutes

Then add the chopped halves of green and red pepper. Thaw some pre-pulped ginger, garlic and chillie from the freezer and toss it in. Stir and fry for a few minutes - an then add the chopped and de-seeded tomato:


Add pepper and garlic,ginger and chillie


Add chopped tomatoes

Keep stirring this for a few more minutes - and then add the ground spices: 1 teaspoon ground coriander, 1 teaspoon haldi (tumeric), 1 teaspoon salt, and 2 teaspoons garam masala. Stir in and fry/roast until the aroma prevails - will take a few minutes - and then toss in the washed basmati rice:


Keep stirring


Add rice

After the rice has been stirred in - splash generously some lemon juice - and then stir it around - and then add 1.5 times the volume of rice of water:


Add a few drops of lemon juice


Add some water and then bring to boil

Let the mixture sizzle on high heat - and then add the cooked chopped Chicken. And whilst that is all sizzling away - prepare a really low-flame burner on the hob:


Add chopped chicken


Prepare low flame burner

After the pot gets to a fierce boil - transfer to the low flame burner and simmer for 15 minutes. (DON’T TAKE THE LID OFF DURING THIS TIME!) And then afterwards - give it a gentle turning over before returning to the low flame:


Simmer for 15 mins


Stir a little and then return to low flame

Whilst the rice mixture is simmering on its home run - prepare some fresh corn-on-the-cob for boiling and grilling. Right now - Sweetcorn cobs are approaching end-of-season - so you should be able to pick up Sweetcorn cobs for around 4 for £1 - anything more and you’re being ripped off! Asda are doing 2 for 50p at the moment - and your local Asian grocer will probably be doing 4 for under £1. Get them while you can!


Prepare sweet corn


Chop each cob in two and then boil in pot

After boiling the corn-on-the-cobs for around 8 minutes - take out of pan and then sprinkle some salt and pepper on them - and skewer them with barbeque sticks - and then butter them all around generously before placing under a hot grill:


Butter and season with salt and pepper


Grill on high heat for a few minutes each side

Grill the corn-on-the-cobs until you get golden brown edges to them - and then server up with the spicy-chicken-rice. It makes for a delicious meal. Wash down with some McGuigan Black Label Merlot. Perfect for marking the end of Summer:



Recipe by Route 79 Edit

From London: By a British, European, 2nd-Generation Indian. Probably confused - but proud to be them all! Half of my journey to and from work is a 20-30 minute bus ride: London Bus Route 79 - between Alperton in West London and Kingsbury in North West London. I very frequently get pissed-off and frustrated waiting around in the DARK, WET and COLD - waiting for the 79 to turn up. But I have to be eternally grateful for the quality thinking time I get to myself.

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