Chicken Biriyani

Chicken biriyani ingredients:

1. Chicken - ½ kg
2. Basmati rice - 3 cup
3. Ghee - 5 tsp
4. Onion big - 1 sliced
5. Tomato medium - 1 chopped
6. Green chillies - 5
7. Ginger - 2 inch
8. Garlic - 4 pods
9. Cashew nuts -10
10. Saffron - a pinch
11. Coconut milk - 1 cup
12. Coriander leaves - ½ cup (chopped)
13. Mint leaves - ½ cup (chopped)
14. Water - 5 cups
15. Cardamom - 2
16. Cinnamon - 1 inch stick
17. Jaji flower - 1
18. Anasi flower - 1
19. Cloves - 3

Preparation:

First clean and wash the chicken pieces. Drain all the water and keep it aside.Next make a paste with green chillies, ginger and garlic. Take a pressure cooker and heat with 5 tsp of ghee. Then add cardamom, cloves, anasi flower, jaji flower, cashew nuts and cinnamon.Fry for few seconds. Then add onions and sauté for 2 mins. Then add tomato pieces, chicken pieces and paste. Sauté until the raw smell disappears.Now add the washed basmati rice and combine well.Then add coconut milk, water, coriander leaves and mint leaves. Again combine well and close the pressure cooker.Pressure cook for 2 whistles and switch off the stove.Chicken biriyani is ready. Serve with onion raitha.

Gulab Jamun

Ingredients:

1 cup Carnation Milk Powder
1/2 cup all purpose flour
1/2 tsp baking soda
2 tablespoons butter -melted
Oil for frying
Whole milk just enough to make the dough

For Sugar Syrup:
2 cups Sugar
1 cup water

Gulab jamun:

Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.

Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.

If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

Sugar Syrup Preparation

The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water.Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.

Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup for half an hour. They can be served warm or at room temperature.

Badaam(Almond) Ka Halwa

Ingredients:
2 cups Badam (Almond)
2 1/2 cups Sugar
2 drops Kesar Colour
1 cup Ghee
1 cup Milk

How to make badam halwa:
Leave the almonds in hot water for 1 hour.
Remove the outer skin and grind to a paste with the milk.
Make sugar syrup and boil till it reaches a one string consistency.
Add the badam paste and cook till it thickens.
Add the kesar colour.
Add ghee little by little stirring continuously on low heat.