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.

Dal Makhani

Ingredients

50g (soaked) whole black beans
1 tablespoon coriander leaves
10g (soaked) rajma
10g (soaked) channa dal
1-tablespoon ginger-garlic paste
30g yogurt
50g blanched chopped tomato
1/2 small onion (chopped)
Salt
Red chilly powder

Method:

Take the pulses and clean them properly.
Add water, salt, chili powder, ginger garlic paste and cook in pressure cooker for about 40 minutes or till the dals get cooked.
Mash the dals and leave on low flame, so that the pulses get properly mixed.
Add the beaten yogurt and cook for 3-4 minutes.
Take a pan and heat a tablespoon of water. Add onions and cook till they soften.
Add chopped tomatoes, chilly and little salt. Stir for about 5 minutes.
Add this mixture to the dals and simmer for about 5 minutes.
Garnish makhani dal with coriander leaves and then serve it hot.

Chicken Chili

Cooking Time: 1 hour

Ingredients

150g chicken (boneless)
1/4 tablespoon salt
1/4 tablespoon red chilli powder
1/4 tablespoon pepper powder
1 tablespoon Worcester shire sauce
1 tablespoon arrowroot powder
1/2 egg white
40g capsicum
40 g cucumber
40g onion
1 tablespoon oil
(For sauce) 1/2 tablespoon garlic (chopped), 1/2 tablespoon vinegar, 2 tablespoon water, 1/2 tablespoon arrowroot powder, 1/3 tablespoon salt, 1/3 tablespoon sugar 1/2 tablespoon soya sauce, 1/4 tablespoon pepper powder

Method:

Take the chicken and wash it properly. Now let it dry.
Add salt and chilli powder along with Worcester/shire sauce to the chicken and leave aside for half an hour.
Mix arrowroot powder with egg white and marinate the chicken with this paste.
Set the oven at a temperature of 400' F and roast the chicken for about 40 minutes or till the chicken gets completely cooked.
Heat oil and saute all the vegetables. Add a little sauce.
In that mixture, add chicken and all the sauce ingredients and stir properly.
Simmer for about 10 minutes, till the sauce coats the chicken pieces well.

Chicken & Vegetable Soup

Ingredients

300 gm green cabbage
30 gm onion, finely chopped
150 gm potatoes
15 gm coriander stems, finely chopped
30 gm unsalted white butter
1/2 tsp cumin
1/2 tbs yeast
2 bay leaves
900 ml chicken stock
100 gm boneless chicken
1/2 tsp black pepper
1 wholewheat roti
10 gm coriander leaves
Salt

Method:

Take the onion and coriander stems and chop them.
The next step consists of dicing the chicken.
Take the roti and cut it into small pieces. Now toast the roti.
Take the cabbage and remove its outer leaves and dice. Also scrape and dice the potatoes.
Take a pan and put butter in it for heating. Saute the cumin and bay leaves, until they start to crackle.
Add the veggies and chicken and sauté for 6-8 minutes.
Add yeast to the mixture and stir properly.
Pour chicken stock into the pan and bring the mixture to a boil. Simmer for about 10 minutes.
Add salt and black pepper and mix well.
Garnish the mixture with the toasted roti and coriander leaves and your delicious soup is ready to be served hot.

Hyderabad Biryani

Ingredients:

350 gms Basmati Rice
200 gms Potatoes
200 gms Carrots
100 gms Onions
4 Green Chilies
30 gms Ginger
20 gms Garlic
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 cup Curd
2 tbsp Milk
1/3 cup Mint
1/3 cup Coriander Leaves
4 tsp Rose Water
50 gms Cashewnuts
50 gms Almonds
25 gms Raisins
120 gms Ghee
Salt according to taste

Making:

Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.
Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies.
Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.
Soak the almonds in water for half an hour and keep aside.
Beat the curd in a bowl and divide into two equal portions.
Dissolve saffron in warm milk and add it to one portion of the curd mixture.
Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.
Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.
Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.
Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
Add the dry fruits and nuts when the vegetables are done.
In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
Place a moist cloth on top, cover the lid tightly so that it gets sealed.
Put the handi on dum in a pre-heated oven for 15-20 minutes.
Serve the hyderabadi biryani hot with mint chutney and other vegtables.