Chicken Biriyani (Chicken Birriyani) Recipe

Ingredients for Chicken Biryani - Kozhikode Chicken Biriyani Recipe

For marinade of Chicken Biryani:

Chicken - ½ kg

Yoghurt/Curd - ½ cup

Coriander leaves - 25 gm

Mint leaves(Pudhina) - 25 gm

Curry leaves - 10 gm

Cumin seeds(Jeerakam) - ½ tsp

Coriander seeds - 1 tsp

Aniseed(Perinjeerakam) powder - ½ tsp

Green chillies(chopped) - 25 gm

Garlic - 20 gmGinger(chopped) - 2 tsp

Turmeric powder - ½ tsp

Lime juice - 1 tsp

Poppy seeds(Khashakhasha) paste - 1 tsp

For rice:

Clarified butter - 1 tbsp

Cinnamon(Karugapatta) - 5 - 6 pieces

Bay leaf(Vazhana/karuga ela) - 1 no

Cardamom(Elakka) seeds - 4 - 5 nos

Curry leaves - 4 - 5 nos

Cloves(Grambu) - 4 - 5 nos

Onion(chopped) - 1 no

Broken rice - 250 gmWater - ½ litre

For Biryani masala:

Clarified butter - 2 tbsp

Cinnamon(Karugapatta) - 5 - 6 pieces

Bay leaf(Vazhana/Karuga ela) - 1 no

Cloves(Grambu) - 4 - 5 nos

Cardamom(Elakka) seeds - 4 - 5 nos

Nutmeg(Jathikka) - 1 no

Onions - 100 gm

Tomato(medium) - 1 no(cut into 4 pieces)

For garnishing:

Boiled egg - 1 noCashews & Raisins(Onakka munthiri) - roasted in ghee

Preparation Method of Chicken Biryani - Kozhikode Chicken Biriyani Recipe

Preparation Method of Chicken Biryani:-

1. Mix together yoghurt, coriander leaves, mint leaves, curry leaves, cumin seeds, coriander seeds, aniseed powder, green chillies, garlic, ginger, turmeric powder, lime juice and poppy seed paste and marinate the chicken in it. Keep aside for ½ an hour.


2. Heat clarified butter or ghee in a pan.


3. Add cinnamon, bay leaf, cardamom seeds, curry leaves and cloves.


4. Add onions and saute, till they turn translucent.


5. Add washed and cleaned rice.


6. Cook, till rice turns translucent.


7. Add water and allow it to boil.


8. When the water comes to a boil, lower the flame and cover the pan.


9. Cook on low flame for at least 15 minutes, after which the rice would be done.


10. Heat clarified butter or ghee in a pan.


11. Add cinnamon, bay leaf, cardamom seeds, nutmeg and cloves.


12. Add onions and sauté, till brown.


13. Add tomatoes and saute`.


14. Add marinated chicken.


15. Cover the pan and cook for at least 5 minutes on a medium flame.


16. Remove the cover and cook on low flame for another 10 minutes to allow gravy to thicken.


17. Layer the serving bowl with alternating layers of rice and the chicken masala.


18. Garnish the top with a boiled egg cut in four pieces, roasted cashews and raisins.

:- Chicken Biryani is ready.

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Samosa Chat Recepie (Samossa Chaat) recipe

Ingredients:
To Make: 6 ppl
Time to cook (1hr or more)

Items to make in this recipe:

1. Samosa
2. Chole
3. Coriander Chutney (sauce)
4. IMLI Chutney (Sauce)

Filling for Samosa:

1. Potato – 6pcs (medium size)
2. Onion – 2 pcs (medium size & chopped)
3. Peas – 1/ 2 cup (Frozen)
4. Pea nuts – 1 /8 th Cup fried.
5. Cumin – 1 /2 tsp.
6. Garlic – 1tsp (Paste)
7. Ginger – 1tsp (Paste)
8. Chilli Powder – 1tsp
9. Turmeric Powder – 3 pinches
10. Garam Masala Powder – 1tsp
11. Cumin Powder – 2 tsp
12. Coriander Powder – 1tsp
13. Coriander Leaves – 2 tsp Chopped
14. Salt – To taste
15. Oil – 3 tsp

Method:

Soak chana in water about 6-8hrs.
Cook the chana with a pinch turmeric and salt in the cooker. Allow it to whistle thrice.
Heat oil in a kadhai or pan add cumin (JEERA) , when cumin being to splutter.
Add onion and fry it on medium flame.
Put Ginger paste, Garlic and all powder and fry till it begin to golden colour on medium flame.
Add tomato and fry it, now put boiled chana ,1cup water and boil it for 5-8minutes.

Coriander Chutney:
Ingrediants:
Coriander Leaves – 1bunch (aprox. 1cup)
Garlic Cloves – 3
Ginger 1 /2”
Green chilli – 2pcs

Roasted Cumin – 1tsp
Salt – To taste

Method:
Add all the things with little water in Mixer grinder jar and make a thin paste.

Imli Paste:

Ingredients:

Imli – 1 /4th cup Paste
Salt – 1 ½ tsp
Sugar – 3-4 tsp
Roasted Cumin powder – 1/4th tsp
Black Pepper Powder – 1 /4th tsp

Mix all things and make a liqiud thin paste. Use seadless IMLI or remove the seeds while making the paste.

For Garnishing:

Ingredients:
Onion – 1 cup chopped
Coriander Leaves – 1 /4th cup Chopped
Tomato – 1/2cup chopped
Black salt – To taste
Curd – 10-12tsp(thin liquid paste)
Roasted Cumin Powder – 6-8tsp
Thin Sev -- 1/2 cup approximate

Making samosa chaT:

Take two pieces of samosa in a plate. Crush both SAMOSAs and put following items one by one over it :

1. CHOLE
2. Curd
3. Coriander Chutney
4. Imli Chutney
5. Chopped Tomato and Onion
6. Cumin Powder and black Salt (or Chat Powder)
7. SEV (preferrably thin, I couldn't get thin when I prepared this)
8. Coriander Leaves

The above samosa chat prepration was for one plate. Please follow the same steps for other plates.

Happy Cooking :)

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Chana Chat Recepie: (Channa Chaat)

Ingredients:

• 2 Cups chana
• 1 Cup paneer
• 1 Cucumber
• 1 Onion
• 2 tbsp Tomato ketchup
• 1 tsp Chaat masala
• 2 tsp Coriander leaves

How to make Chana Chat:

Cut paneer into cubes.

Peel the cucumber and cut into pieces.

Chop the onion.

Mix paneer cubes, chana, cucumber pieces and chopped onions.

Add chaat masala and tomato ketchup.

Adorn with coriander leaves.

Chana Chat is ready.

Prepration Time:
1 hour Approx.

Cook Time:
10 Mints

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Chicken Marengo (Chiken Maringow)

Ingredients

Butter 1 tbsp
Virgin Olive Oil 2 tbsp
Onion(sliced) 1
Garlic Cloves 2
Chicken thighs(Skinned) 12
All-Purpose Flour 2 tbsp
Grape Juice 1 cup
Caned Toamtoes(crushed) 400 gms
Tomatoe Paste 1 tbsp
Sugar 1 tsp
Salt & Ground Pepper to taste
Prawns(Peeled) 225 gms
Fresh Coriander(chopped)1/4 cup

Method

1. Melt butter with oil in a large flame proof casse-role, add onion & garlic, & saute gently until soft.


2. Add chicken & sprinkle flour, then saute over moderate heat, turning chicken constantly, until it is golden brown on all sides.


3. Add grape juice and stir to loosen the sediments from the pan,then add tomatoes and bring to a boil, stirring.


4. Lower heat and add tomato paste, sugar, and salt and pepper to taste.


5. Cover & simmer for 40 minutes.


6. Add prawns to the pan, stir well until coated in sauce, and heat through for a few minutes.


7. Remove pan from heat and stir in coriander.


8. Taste for seasoning.


9. Serve hot, straight from the casserole.

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Hyderabadi Mutton Biryani

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Honey Chilli Chicken

Ingredients :

1.5kg chicken
plain flour
oil for deep-frying
2.5 cm piece fresh ginger, grated
2 tbsp honey
1 tbsp Chinese chilli sauce
2 tsp soy sauce
1/3 cup lemon juice
2 tsp cornflour
1/3 cup water
5 spring onion, sliced

Method :
Cut chicken into serving-sized pieces. Coat chicken pieces lightly with flour.
Deep-fry chicken in batches in hot oil until golden brown and cooked through, reducing heat a little to prevent the chicken overbrowing; drain on absorbent paper.
Pour away excess oil, leaving 1 tbsp oil in work or pan.
Add ginger to work, stir-fry until fragrant. Add honey, stir-fry 1 minute.
Add combined sauces, juice and blended cornflour and water, stir until mixture boils and thickens.
Add chicken, simmer 3 minutes or until chicken is heated through.
Add shallots just before serving.

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