Chicken Biryani

Ingredients:-



Chicken 1 ½ kg (cut into 12 pieces)
Yogurt 1 cup
Long grain rice 1 kg
Red chili powder 1 tsp
Ginger and garlic paste 1 tsp
Juice of lemons 4
Fresh mint leaves 1 bunch
Whole black peppercorns 6
Green chilies 4 finely chopped
Small cardamoms 6
Onions 2 medium size, thinly sliced
Banaspati Ghee or  Cooking Oil 2 cups
Yellow food color ½ tsp (soaked in ½ cup milk)
Salt to taste


Method:-


Wash chicken pieces with cold water, drain well. In a separate bowl mix ginger and garlic paste and red chili powder with yogurt. Mix well to a smooth paste. Add chicken pieces to it. Leave for 30 minutes. Now cook on low heat without adding any water to the chicken. Remove from heat when the water dries up.

In a separate pan heat banaspati, fry the onions in it until golden brown; add mint leaves, 3-4 cardamoms and lemon juice.

Remove from heat. Then boil the rice in a large pan until the rice is parboiled. Grease pan add half the rice and then the chicken mixture, cover with the rest of the rice. Sprinkle with food color. Place the pan on a hot griddle (tava) and cook on low heat for 15 minutes.


Remove from heat and serve hot with Dahi ka Raita & Fresh Salad..

Jheenga Biryani

Ingredients:-

Prawns 1/2 Kg.

Onion thinly chopped 1 Big

Red Chillies 1-1/2 tsp

Turmeric powder 1/2 tsp

Ginger Garlic paste 1 Tbsp

White Zeera(Cumin) Ground 1 tsp

Sabit Dhania Ground 1 tsp

Coconut powder 2 TBsp

salt to taste

tomatoes thin cubes 4

Oil 1/2 Cup

Green Chillies chopped 6-7

For Rice:-

Rice boiled 1/2 kg

Onion 1

oil 1/4 Cup

Ginger slices of 1'' piece

Corriender leaves 1/2 bunch

green chillies 1-2

Method:-

• Take oil in a pan.
  
• Put onion in it & fry till soft.
  
• Add ginger garlic paste, salt, white zeera, Sabit dhania ground, turmeric powder, red chillie powder, coconut powder.
  
• Mix green chillies, tomatoe cubes.
  
• Cover lid for 5 minutes on low heat.
  
• Mix prawns & again cover lid & cook for 5 minutes.

• In another pan fry onion in oil to golden.
  
• Take out onion in a plate.
  
• Put 1 half of the rice in the pan.
  
• Put prawns masala also half of it on it.
  
• Put the left over rice & then prawns over it, sprinkle green corriander leaves, green chillies, ginger slices, onion browned earlier.
  
• Put on low heat for 5 minutes.

Serve hot.

Shahjahani Biryani

Ingredients:-


Mutton little boiled 1 Kg
Rice 750 gms
Vinegar 1 tsp
Salt to taste
Red chilli powder 1 tsp
Ginger garlic paste 3 TBsp
Haldi 1 tsp
Onion 2
Taz path 3
Laung 10
Curd 1 cup
zeera powder 2 TBsp
Zafran 1 tsp
Till 2 TBsp
Cashewnuts (Kajoo) 1 cup
Coconut grated 2 TBsp
puff pastry 3


Method:-


Boil rice with 1 tsp vinegar & little salt.

Blend together curd, cashewnuts, white till & coconut. Mix this mixture in meat for marination.

Blend onion well to form a smooth paste.

Take oil in a pan & add onion paste. Fry till light golden. Add ginger garlic paste, taz path & laung. Fry adding litttle water, red chillies powder, zeera powder, haldi powder, salt. Mix & saute. Put marinated meat. Fry little, then add zafran mixed with milk & little water. Mix & cook till water dries & a thick curry is formed.

For serving:-

In a bowl put rice layer, then cooked meat curry, then again rice, then sprinkle zafran.

Roll puff pastry or spread it with hands to the size of your bowl.

Spread & cover your rice bowl with this puff pastry.

Put it in oven on medium heat.


Serve hot.

Spicy Chicken Wings

Ingredients:-



Chicken wings 1/2 kg
Salt 1 tsp
Black pepper 1/2 tsp
Red chillie flakes 1/2 tsp
Refined flour 1 cup
Egg 1
Corn Floor 1 TBsp
Baking powder 1/2 tsp
Ginger & Garlic paste 1-2 TBsp
Chili sauce 2 TBsp
Lemon Juice 2 TBsp
Worcestershire sauce 2 TBsp
Honey 2 TBsp
Tomato ketchup 1/4 cup
Oil as required for shallow frying


Method:-

1. Take out 1/2 cup refined flour in a plate, add egg, corn flour, baking powder, black pepper, salt, 1 tbsp oil and 1/4 cup water in a bowl to make a thick paste.
2. Take Chicken Wings, Sprinkle little salt, lemon juice & red chilie flakes. Mix well & then coat one by one, first in the egg mixture then in refined flour. Keep it aside.
3. Heat oil in a Pan and shallow fry wings for around 10 minutes untill they become golden.
4. For Sauce, fry garlic in 1/4 cup oil, untill it becomes golden. Add honey, chili sauce, Worcestershire sauce and tomato ketchup. Cook it till it boils.
5. Dip chicken wings in honey sauce and Serve hot with French fries.

Tip. You can also bake it in oven, by frying a little & then bake it.