Idlis

Ingredients:

• 2 cups Rice
• 1 cup White Urad Daal
• 1 1/2 tablespoon Salt
• Pinch of Baking Soda
• Oil for greasing

The idlis are a savory cake popular throughout South Indian. These are made by steaming a fermented batter. Most often eaten at breakfast or as a snack, idlis are usually served in pairs with chutney, sambar.
Method


Wash and soak the white urad daal overnight or for 8 hours. Wash and drain the rice. Grind it coarsely in a blender. Grind the white urad daal into a smooth and forthy paste. Now mix the grinded rice and white urad daal together into a batter. Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.

Idlis are ready to be cooked when the batter is well fermented. Grease the idle holder or pan well and fill each of them with 3/4th full of batter. Steam cook idlis on medium flame for about 10 minutes or until done. Use a butter knife to remove the idlis.
Serve them with sambhar or chutney.

CHICKEN BIRYANI

Chicken Biryani is a delicious non vegetarian Indian cuisine, but biryani's can be Vegetarian and non Vegetarian both. Today i am going to make chicken biryani, hope you all will enjoy this recipe.


Ingredients

• 2 Cups Basmati Rice
• 3/4 kg Chicken Pieces
• 1/2 Cup Milk
• 1 Cup Yogurt
• 3 Sliced onion
• 1 Teaspoon Ginger Paste
• 1/2 Teaspoon Garlic Paste
• 1 Teaspoon Green Chilli Paste
• 1/2 Cup Tomato Puree
• 2 teaspoon Red Chilli Powder
• 1 teaspoon Turmeric Powder
• 1 teaspoon Roasted cumin powder
• 2 teaspoon Garam Masala Powder
• 1 teaspoon Coriander Powder
• 1/2 teaspoon Cardamom Powder
• 1/2 tablespoon Whole Garam Masala
• Salt to taste
• Saffron a pinch
• 2 tablespoon Rose water
• 2 tablespoon Green Coriander Leaves
• Mint leaves (Garnishing)
• 10 tablespoon Oil
• 4 Tablespoon butter
• Clay pot for serving

Method

Marinate the chicken pieces with the mixture of tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt, and keep aside for 3-4 hours.

Now heat the oil in a pan and fry the sliced onions until it becomes golden brown, and keep half aside. Now add the marinated chicken and cook it for 10 minutes.

Boil water, add 1/2 of the whole garam masala, bay leaf, salt and rice in it. Cook the rice until 3/4th done. Drain rice and place it aside.

Dissolve saffron in warm milk and set aside.

Place alternate layers of chicken and rice in a clay pot. Now sprinkle saffron dissolved in milk, remaining garam masala powder, golden fried sliced onions and butter in between the layers and on the top. Carefully end it with the rice layer topped with saffron, spices & rose water. Cover and seal it with an aluminum foil and cook on low flame for about 10 to12 minutes. Chicken Biryani is ready to serve.