Chicken Manchurian Fried Rice

​Yeh Indo-Chinese (इंडो-चाइनीज) fusion dish swaad aur rangon ka ek shaandaar mel hai.

​Fried Rice: Lambe, khile khile chawal (rice) ko soya sauce, sirka (vinegar), aur zordaar (pungent) lehsun (garlic) aur adrak (ginger) ke saath bhuna jata hai. Ismein hari pyaaz (spring onions), gaajar (carrots), aur shimla mirch (bell peppers) jaise taaze sabziyon ki ek rang-birangi (colorful) aur kurkuri (crisp) crunch shamil hoti hai.  

​Chicken Manchurian: Iske upar Manchurian chicken ke rasdaar (succulent) tukde rakhe jaate hain. Yeh chicken ke tukde pehle tal kar (fried) phir ek meethi, teekhi, aur halki khatti (sweet, spicy, and slightly sour) deep red-brown sauce mein lapete jaate hain. Is sauce mein aam taur par soya sauce, ketchup, aur chilli paste ka santulan (balance) hota hai.

​Antim Sparsh (Finishing Touch): Ise hari pyaaz ke patton aur safed til (sesame seeds) se sajaya jata hai, jo na sirf khubsurati badhate hain, balki ek alag hi sugandh (aroma) bhi dete hain.