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Chicken Biryani recipe

Ingredients
Basmati rice 500 gms.
Chicken pieces 1kg.
Garam masala powder 4 tsp.
Milk ½ cup
Whole garam masala 4 tbsp.
Butter 50 gms.
Sliced onions 1 cup
Golden fried sliced onions ¾ cup
Chopped garlic 4 tbsps.
Rose Water 2 tbsps.
Chopped ginger 4 tbsps.
Oil 5 tbsps
Red chili powder 3 tsps.
Salt To taste
Coriander powder 1 tbsp.
Saffron ½ gm.
Turmeric powder 2 tsps.
Curd (yogurt) 2 cup
Bay leaf 4 nos.
Chopped tomato ¾ cup
Preparation
1. Marinate chicken pieces .Mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½ of the chopped garlic, 1 tsp. Garam Masala Powder, ½ of the turmeric powder and Curd/Yogurt. Mix well and put chicken pieces in this for an hour.
2. Wash and soak rice in water for about 30 minutes.
3. Boil water, add ½ of the Whole Garam Masala , bay leaf and salt and boil rice till ¾th done. Drain rice and keep aside.
4. Heat oil in a thick bottomed pan. Add remaining Whole Garam masala .Let it crackle. Add Sliced onions and sauté’ until light golden brown.
5. Then add remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, red chili powder, 1 tsp. Garam Masala powder and chopped tomatoes. Cook for about 5 minutes. Add marinated chicken and cook till chicken is tender.
6. Dissolve saffron in warm milk and keep aside.
7. Arrange alternate layers of chicken and rice. Sprinkle saffron dissolved in milk, remaining Garam Masala powder, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron , rose water and spices.
8. Cover and seal with aluminum foil . Cook in a preheated oven, for 10-12 minutes. Alternatively cook on an indirect slow flame for 10 to 12 minutes.


Vegetable Fried rice
Ingredients
Rice Basmati or long 1 kg,
Raisins: 20 gm,
Apricots dried: 2,
Walnut: 2 made in small pieces,
Almond: 20 gm,
Cinnamon sticks 2,
finely powdered,
Cloe: 10-12,
Turmeric powder: 1/4 tsp,
Onion: 250 gm, cut vertically,
Green peper: 100 gm
chopped, seedless,Carot: 200 gm
chopped,French beans: 250 gm
chopped,Garlic petals: 10
chopped,Black pepper: 7-8 powdered,
Salt: 1 tbsp,
Bay leaf: 1,
Fresh coriander leaves: 50 gms,
Oil: 250 gm,
Sugar: 20 gm.
Preparation
Roast rice with little amount of oil and cook it for 10 minutes, decant remained water. Do not cook rice to complete. Keep aside until vegetable fry mix is ready.
VEGETABLE FRY MIX:In another large bottom vessel, pour oil and heat it to become hot, to hot oil add garlic, bay leaf, cloe and onion, let onion fry on low fire until it become light pink to orange tint, add black pepper powder. Add finely chopped vegetables, french beans, carrot, and green pepper continue heating on medium for another 5-7 minutes. Add the turmeric powder, salt and mix it well. Add the cooked rice to above mixture and keep mixing well on the low fire for a minute. Cover the vessel and let it cook for another 5 minutes. Add approx. 20 gm sugar and mix it once.
Take it out from the vessel and garnish the rice with chopped walnut, almond, raisins, cinnamon powder, dry apricot finely diced and fresh coriander leaves.

Chinese Fried Rice
Ingredients
Basmati Rice - 11/2 cup,
capsicum (medium size) - 2,
spring onions - 10,
carrot - 2,
chopped cabbage - 1 cup,
chopped beans - 1/2 cup.
Preparation
Cook Basmati rice adding 1 1/2 times water until fully cooked. Cut the vegetables in the form of long thin pieces. Heat 2 tblespoons of oil in a frying pan. Add the vegetables and 1/2 a teaspoon salt and fry till half-cooked. Add the cooked rice and mix. Add a pinch of aji-no-moto(chinese salt), 1/2 a teaspoon salt, 1/2 a teaspoon pepper powder, and 1/2 a teaspoon garam masala(if required). Keep in low heat for about 10 min, stirring once in a while. Remove from flame and serve hot with Onion curd pachidi.

Vegetable Noodles
Ingredients
4 cup(s) boiled and cooled Thai egg noodles (ba mee) or vegetarian noodles (guay thiew)
2 cup(s) sliced and blanched mixed vegetables (carrots, beans, cauliflower, baby corn)
1 tablespoon(s) bamboo shoots sliced and blanched
2 tablespoon(s) mushrooms (hed) sliced
2 teaspoon(s) chopped garlic (kratiem)
2 teaspoon(s) chopped ginger (khing)
2 teaspoon(s) soy sauce
2 teaspoon(s) oyster sauce (optional)
4 tablespoon(s) oil
2 spring onions chopped
salt and pepper to taste
Preparation
Toss the boiled noodles with some oil so that they do not become sticky. Heat the oil in a wok and briefly saute the chopped ginger and garlic. Mix in the noodles, all the vegetables and toss them well. Mix in the sauces, salt and pepper. Toss the noodles on high heat for about 3 minutes ensuring the vegetables are crunchy. Serve hot garnished with chopped spring onions.


Shrimp Pulavu
Ingredients
Basmati Rice 500 gms.
Shrimp 1kg.
Bay leaf 2 no.
Sliced onion ¼ cup
Coriander leaves 1 tbsp.
Fresh grated coconut 1 tbsp.
Lemon juice 1 tsp.
Turmeric powder ½ tsp.
Green chili 2 no.
Whole garam masala 1 tsp.
Ghee/Oil 2 tbsp.
Salt As per taste
Preparation
Wash and soak rice for about 20 minutes. Drain and keep aside. Clean and wash shrimp. Heat Ghee or oil in a thick bottomed pan. Add bay leaves and Whole Garam Masala. Let it crackle. Add sliced onion, sauté till the onion turns pink. Add water, turmeric powder, lemon juice and green chilies slit into two. Bring it to boil and add rice. Cook for a minute and add shrimp. Season with salt. Stir lightly. Stir till rice absorbs all the water and then cover it with a lid and cook it on a slow fire till rice and shrimp are fully cooked. Garnish with chopped coriander leaves and grated fresh coconut. Serve hot.