Hyderabadi Chicken Biriyani

Author: admin  //  Category: Chinese Dishes, Rice Dishes

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Ingredients

1) Chicken – 1 1/2 lb
Marinade
2) Ginger Garlic Paste – 2 tbsp
3) Chili Powder – 2 tsp
4) Coriander Powder – 1 tsp
5) Small Chilies – 5 nos
6) Mint Leaves – 1/4 cup chopped
7) Cilantro – 1/4 cup chopped
8) Turmeric – ½ tsp
9) Lemon Juice – 1 lemon
10) Garam Masala Powder – 1/2 tsp
11) Yogurt – 1 cup
12) Green Cardamom Powder – 1/4 tsp
13) Fried Onion – 3/4 cup
14) Oil/Butter/Ghee – 2 tbsp

For Rice Preparation
15) Saffron – 2 pinch
Fried Onions – 1 1/4cup
Mint Leaves – 1/2 cup chopped
Cilantro – 3/4 cup chopped
Green Cardamom Powder – 1/2 tsp
Garam Masala Powder – 1/2 tsp

16) Basmati Rice soaked for 30 minutes – 3 cups

Spices for boiling rice
17 ) Black Cardamom – 3 nos
18) Green Cardamom – 2 nos
19) Cloves – 6 nos
20) Bay Leaves – 2 nos
21) Cinnamon – 1 inch piece
22) Black Pepper corns – 1 tsp
23) Black Cumin – 1 tsp
24) Salt to taste

Method:
1) Clean the chicken pieces. Pat with dry cloth.
2) Mix the chicken with ingredients from 2 to 14 and marinate for at least 20 to 30 minutes.
3) Soak saffron in 3 tbsp of hot water or milk.
4) In a big pan bring water to a boil,
5) Take the ingredients from 17 to 22 in a muslin cloth wrap it and put into the water.
6) Add the black Cumin and salt to the water.
7) When the water boils ,add soaked rice and continue to cook until the rice is half cooked, i.e rice should roll over with boiling water. It takes about 2 – 3 minutes . Drain the rice and keep aside. Dont overcook the rice.

8) Place all the marinated chicken pieces in a large thick bottom pan, one layer of chicken and two layers of rice.
9) Spread half of the boiled rice on the chicken pieces,
10) Sprinkle ½ the fried onions ,½ the saffron milk , ½ of the chopped mint leaves, ½ of the Chopped cilantros, ½ of the garam masala powder ,½ of the Green cardamom powder .
11) Repeat the above step for the last layer of rice, that is, arrange the last layer of rice and repeat the 10th step.
12) Add 1 tbsp oil or Ghee , also sprinkle little bit of water, 1 or 2 tbsp. It is for keeping the Biryani moist.

13) Now we can seal the container either with flour dough or Muslin Cloth and make it air tight so that steam wont escape when we cook. This will help the biryani to cook fast and will be super moist.

14) Place a heavy object on the top of the container, so that the steam doesn’t escape easily.

15) Cook biryani for 5 minutes on high until stream escapes through the seal.
16) Then reduce the flame to medium low and continue to cook for another 20 minutes. ? Lets sit for 10-15 minutes before opening it.
17) Mix the rice and serve it hot with raita.

Recipe inspired by Sanjay Thumma and Singh of KhanaKhzana. Thanks and Hats off to them.

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Recipe By,
Kiran Mary.

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Mixed Biriyani

Author: admin  //  Category: Non Vegetarian, Rice Dishes

mixed biriyani

METHOD

Big Onion – 1 +1/2 no (Long thin slices)
Chicken Pieces – 1/2 cup sliced pieces
Prawns – 8 nos
Beef Sausages – 4 nos
Green Peas – 1/4 cup
Sliced Carrot – 1/4 cup
Green Chillies – 6 nos
Chilly Powder – 1/2 tsp
Coriander Powder – 1/4 tsp
Turmeric Powder – 2 pinchs
Garam Masala – 1/4 tsp
Chicken Masala – 1/4 tsp
Pepper Powder – 1 tsp
Meat Masala – 1/4 tsp
Maggi Chicken Cubes – 1 no (small)
Ginger/Garlic Paste – 1 tsp
Oil – 2tbsp
Salt – to Taste
soy sauce – 1 tsp
Ghee – 3 tsp
Rasins – 10 nos
Cashews – 8 no
Kasoori Methi(optional) – 1 tsp
Coriander Leaf for Garnishing

For Cooking Rice

Rice – 2 Cups
Cardamom – 1 no
Cinnamon – 2 nos
Cloves – 2 nos
Cumin Seeds – 1/4 tsp
Oil – 1 tsp
Salt – to taste
Turmeric Powder – 3 pinch

METHOD

1) First wash Rice and drain it aside.

2) Boil the rice in a pan add oil,Cinnamon,Cloves,Cardamom,Turmeric Powder and salt.Allow it to Cook till the rice is almost done, don’t over cook the rice.Also the rice should be separated don’t stick on each other.

3) Fry the Chicken Pieces along with salt and 3 pinchs of pepper powder & Chilly Powder, keep it aside when it is fried partially. Strain the chicken broth to the rice which oozes out when it is frying.

4) Fry the Prawn Pieces along with salt and 3 pinchs of pepper powder & Chilly Powder, keep it aside when it is fried partially.

5) Fry the sliced sausage Pieces along with salt and 3 pinchs of pepper powder & Chilly Powder, keep it aside when it is fried partially.

6) Keep all the fried chicken,prawns and sausage pieces aside,pour some Oil when it is Hot,add some sliced Onion and fry till golden brown,add ginger/garlic paste ,stir it well.

7) Add sliced green chillies,Chilly powder,Coriander Powder,Garam Masala,Chicken Masala Powder,Meat Masala powder,turmeric powder stir it till the raw taste goes off.

8) Add all the fried pieces of chicken,prawns and sausage to the masala mix. stir it well

9) Then add the maggi cube ,Kasoori methi and salt as per your taste,stir well till we get a nice and yummy smell.

10) When the all pieces are cooked nicely, add the mixture to the cooked rice,stir well without spoiling the rice texture. close the lid and keep it in a low flame for about 10 minutes. Add the Ghee in between. Mix it well.

11) Fry the vegetables and fry till smooth, dont let the fresh colour of vegetables go off.

12) Add the fried vegetable pieces to the rice and saute it well without damaging the rice texture.Close the lid and keep in the low flame.

13) Add the soy sauce ,tomato sauce,duck sauce,chilly sauce as per your taste.

14) Serve it after garnishing with finely chopped coriander,fried Onions,fried vegetables, Fired Raisins & Cashews .

:- Adding Sauces is as per your taste, if u dont like the sauce tastes you can avoid adding it.

:- You can even add beef or pork instead of sausages.

Recipe by
Kiran Mary

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Schezuan Prawn Spaghetti

Author: admin  //  Category: Chinese Dishes, Rice Dishes, Sea Food

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INGREDIENTS

Prawn – 10 nos
Egg – 2 nos

Vegetables (Cut the Vegetables into thin lengthy pieces)

Carrot – 1 no
Beans – 5 nos
Brocolli – 1/2 cup
Cucumber – 1/4 cup
Capsicum – 1/4 cup
Tomato – 1/4 no

Spaghetti – 1/2 pack

Pepper Powder – 1 tsp
Garam Masala – 1/4 tsp
Soup Cube – 1 no
Tomato Sauce – 1/2 tsp
Soy Sauce – 1+1/2 tsp
Oil – 3 tbsp

Method

1) Boil the Spaghetti pieces in 3 cups of water.When it is cooked ,drain the cooked spaghetti.

2) Fry the cooked prawns in 1 tsp of oil, add a pinch of salt,1/2 tsp of pepper powder and tomato sauce for about 10 minutes.

3) Add the sliced vegetable to it and fry it for about 5 minutes,dont let the vegetables get over cooked.

4) Add 1 egg, pepper powder and salt and mix well to get scrambled egg ,at the same time the egg should mix well with the vegetables.

5) Add Garam Masala and add the cooked spaghetti to it.

6) Add the other Egg and scramble it,at the same time add the soup cube and the soy sauce, saute it properly.

7) Saute the spaghetti properly and its ready to Serve

Recipe By
Kiran Mary

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Veg Pulao

Author: admin  //  Category: North Indian Dishes, Rice Dishes, Vegetarian


INGREDIENTS

Big Onion – 1 Long thin slices
Green Peas – 1/2 cup
Sliced Carrot – 1/2 cup
Capsicum(Long thin slices) – 1/4 cup
Green Chillies – 6 nos
Kasoori Methi(Dried Fenugreek Leaf)- 5 tsps
Chilly Powder – pinch
Ginger/Garlic Paste – 1 tsp
Tomatto sliced – 1/2 cup
Oil – 2tbsp
Salt – to Taste
soy sauce – 1 tsp
pepper powder – 1/2 tsp

Coriander Leaf for Garnishing

For Cooking Rice

Rice -2 Cups
Cardamom -1 no
Cinnamon -2 nos
Bay Leaf – 2/3 small pieces
Cloves -2 nos
Oil -1 tsp
Turmeric Powder – 3 pinch

METHOD

1) First wash Rice and drain it aside.

2) Boil the rice in a pan add oil,Cinnamon,Cloves,Cardamom,Turmeric Powder and salt.Allow it to Cook till the rice is almost done, don’t over cook the rice.Also the rice should be separated don’t stick on each other.

3) Take another pan ,pour some Oil when it is Hot,add some sliced Onion and fry till golden brown.

4) Then add the Ginger/Garlic paste,sliced green chillies and fry till raw smell goes and oil seprates.

5) Now add the vegetables and fry till smooth.
Add Salt,Red chilly and mix well.

6) Add pepper powder,stir it slowly.Dont let the vegetable pieces to get over cooked.

7) When the mixture become partially dry, add the cooked rice , mix it well.

8) Add the soy sauce and saute it well without damaging the rice texture.Close the lid and keep in the low flame.

:- You can add Ajinomoto for improving the taste.

:- Serve it after garnishing with finely chopped coriander leaf or with Kasoori Methi .

Recipe by
Kiran Mary

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Chinese Prawn Fried Rice

Author: admin  //  Category: Chinese Dishes, Rice Dishes

INGREDIENTS

Big Onion – 1 Long thin slices
Prawns – 15 nos
Green Peas – 1/2 cup
Sliced Carrot – 1/2 cup
Capsicum(Long thin slices) – 1/4 cup
Green Chillies – 6 nos
Coconut Milk – 1 small glass
Chilly Powder – pinch
Ginger/Garlic Paste – 1 tsp
Oil – 2tbsp
Salt – to Taste
soy sauce – 1 tsp
Ghee – 3 tsp
Coriander Leaf for Garnishing

For Cooking Rice

Rice -2 Cups
Cardamom -1 no
Cinnamon -2 nos
Cloves -2 nos
Oil -1 tsp
Turmeric Powder – 3 pinch

For Egg Omelet

Egg – 2 nos
Salt to taste
Pepper -1/4 tsp

Blend all three ingredients and pour it on a heated and greasy pan when one side is cooked properly then turn it to the other side.

Slice the Omelet into lengthy pieces and keep it aside.

METHOD

1) First wash Rice and drain it aside.

2) Boil the rice in a pan add oil,Cinnamon,Cloves,Cardamom,Turmeric Powder and salt.Allow it to Cook till the rice is almost done, don’t over cook the rice.Also the rice should be separated don’t stick on each other.

3) Take another pan ,pour some Oil when it is Hot,add some sliced Onion and fry till golden brown.

4) Then add the Ginger/Garlic paste,sliced green chillies and fry till raw smell goes and oil seprates.

5) Now add the vegetables and fry till smooth.
Add washed Prawns,Salt,Red chilly and mix well.

6) Add Coconut Milk,stir it well till the coconut milk sticks on the prawns and other pieces.

7) When the mixture become partially dry, add the cooked rice ,Ghee and mix it well.

8) Add the soy sauce and Sliced Omelet pieces to the rice and sute it well without damaging the rice texture.Close the lid and keep in the low flame.

:- You can add Ajinomoto for improving the taste.

:- Serve it after garnishing with finely chopped coriander .

Recipe by
Kiran Mary

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Lemon Rice

Author: admin  //  Category: Rice Dishes, Vegetarian

Ingredients

1) Rice – 1 ½ cups
2) Oil – 1 tbsp
3) Red chillies – 2 nos
4) Black gram (Uzhunne) – 2 tblsp
5) Fenugreek seeds – ½ tspn
6) Cashew nuts -2 tbsps
7) Mustard seeds – ½ tspn
8) Curry leaves -1 sprigs
9) Lemon juice – 3 tblspns
10) Turmeric powder -½ tspn
11) Grated fresh coconut -1 tblspn
12) Asafoetida – 1/8 tsp
13) Raisins – 2 tbsps
14)Salt to taste

METHOD

1) Wash and soak rice for about thirty minutes. Drain and then boil in plenty of boiling salted water until almost done. Drain and keep aside.

2) Heat oil/ghee in a shallow pan or a kadai. Add a pinch of asafoetida. Add dried red chillies broken into two, Black gram,Cashewnuts,Raisins. Cook until Black gram change colour to light brown.

3) Fry the grated coconut till it turns brown .this is optional.

4) Add mustard seeds. Let mustard seeds crackle, then add curry leaves. Mix turmeric powder in this. Stir fry for a 30sec. Add cooked rice, salt and lemon juice.

5) Garnish with fried grated coconut.

Serve it hot with Chicken Curry.

Recipe by
Kiran Mary

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