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.

Chicken Tandoori

Chicken Tandoori

Ingredients:

1 - whole chicken (de skinned)

4 - medium onionsfew cashews and raisins

1- hard boiled egg

3 tsp - curd

pinch of orange color

turmeric powder half tsp

vegetable oil

chili powder to taste

salt to taste

onion rings, lemon rings and Coriander leave (for garnishing)

Method:

Clean the chicken and made vertical slits on it but make sure not to make holes through.
Add curd, turmeric, chili powder, salt, orange color and half tsp vegetable oil to the chicken.
Marinate chicken in the mixture for at least 4 to 5 hours.
In a wok add oil to it, add chopped onions and fry till golden brown.
Then add chili powder, salt, turmeric to the onions and fry till oil separates.
Now add the raisins and cashews.
Stuff the marinated chicken with this onion mixture and hard boiled egg.
Pre heat oven at 350 C for 5 minutes.
Keep the stuffed chicken in greased dish and bake for an hour, turning upside down in between.
Make sure not to overcook the chicken take it out when it is little reddish brown on the top.
Slice it before serving.
Garnish with onion rings, lemon ring and Coriander leave and now its ready to serve.

Tips

• Squeezed out, lemon can be used to rub the hands, nails, and fingers. Rub till peel and hands turn dry. Wash after 15 minutes. Best done leisurely, while relaxing as in watching TV, etc.

• Dry almond skins in sun till brittle. Powder, mix with gram flour, turmeric and store. Add curds and honey to a Tablespoonful of mixture and use to rub skin clean while bathing. Making and excellent cleaning agent for the Body and face.

Pepper Chicken

Pepper Chicken

1 1/2 kg Chicken (Cut in to medium pieces)
8-10 big cloves of garlic (minced)
5 green chilies (chopped)
4 tbsp butter
2-3 tbsp black pepper powder (coarsely powdered)
1½ tbsp Lemon juice
2 tbsp Fenugreek (Kasuri Methi)
salt to taste
coriander leaves ( for garnishing)

Method

1. Boil chicken with water and a pinch of salt for 10 minutes and strain.
2. Heat butter, add minced garlic, stir for 2 minutes add green chilies fry well.
3. Add chicken pieces, saute well. Add crushed pepper corns (around 1 tbsp), mix well so that pepper covers the chicken and let it cook in medium flame.
4. Turn it in between, when almost done add remaining pepper, lemon juice and fenugreek.
5. Garnish it with fresh coriander leaves its ready to eat.

Tips of The Day

1 If you had a food Stain ,potatoes will take food stains off your fingers. Just slice and rub raw potato on the stains and rinse with water.

2 Gently dry the berries with paper towels until dry and store in a covered pan in the refrigerator for about 3 days.

Chicken Fatafat

Chicken Fatafat

Ingredients:

1 kg of Chicken cut into pieces
1 tbsp of Jeera powder

1 tsp of Garamasala powder

1 tsp of Ginger Garlic paste

1 tsp of Turmeric powder.
Salt to taste.
1 big finely chopped Tomatoes,
1 big finely chopped onion.
Coriander leaves (For garnishing)


Method

Clean the chicken pieces properly pat it dry and marinate with all the ingredients (except tomatoes and onions )for1/2 hr.
Heat the 3 tbsp of oil,fry the onion and then add the marinated chicken.
Fry the marinated chicken for 5 minutes add finely chopped tomatoes and fry it for 5 min. add salt to taste ,add 1cup of hot water in it and cover it with lid .
Wait for 15 min garnish with coriander leave its ready to eat now.