Home recipes,Chicken taste,Biriyani,Pulavu

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.

Recipes of India,Pickles,Taste of India

Recipes

Pickles

Tender Mango Pickle
1/2 kg Tender mango

1/2 cup mustard powder

1/2 cup chilly powder

3/4 cup table salt
Boil the salt with 2 cups of water and cool.Wash and dry mangoes and put in a jar.Pour the cool the solution over the mangoes.Sprinkle chilly and mustard powder.Use only after a month.
Dry mango Pickle.
1/4 kg dry mango pieces

1/2 cup pickle masala

1 cup oil

1/2 cup Brine

1/2 cup garlic ,vinegar,ginger and onions cut fine 1/2 cups
Heat oil in a pan .Fry the cut masala.Remove the pan from fire and add the pickle masala powder ,vinegar,jaggery and brine.Let the mango soak in for 3 days.If the pickle is too dry add a little more vinegar and brine and bottle .Keep for several months.

Mince Mango Pickle :-
1/2 kg Minced Mango

1/2 cup pickle masala powder

1 cup oil

1/2 vinegar

1/2 table salt
Cut the mangoes into very fine bits with a knife or mince in a machine.Add salt and keep for a day.Drain the mince and keep in a jar.Heat oil,remove from fire,add the pickle masala and vinegar.See that there is sufficient oil to stand above the pickle.Store in a bottle.

Sweet Mango Pickle.
6 Nos. green mangoes

50 gm. jaggery

10-15 nos. red chillies

10-15 cloves garlic

2'' piece ginger

1 cup oil
Remove the skin of mangoes and cut into small bits.Add 1/2 cup water and cook till it becomes a pulp.Grind the rest of the ingredients and add to it and boil till the mixture is thick and oil starts separately.This will keep for months.

Muraba
2 cups green mango cubes

1/4 kg sugar

a few sticks cinnamon

1/2tsp jilebi colour
Make a thick syrup of the sugar in about 1/2 cup of water .Throw in the mango and cook. Add cinnamon and the colour and cook till the syrup is again thick .Keep away and cool.The mango used should be thick ,firm,and hard. The mango pieces will keep their shape and hardness even after cooking.

Lime Pickle
12 Limes cut into 4 pieces

10-12 green chillies -split

1 piece ginger

20-25 cloves garlic

1 tsp mustard

1 tsp methi

A few curry patha

1 tsp haldi

1 tsp hing

1 cup oil

1/2 cup vinegarsalt to taste.
Boil the lime with salt until the skin is soft.Heat oil in pan ,fry mustard and methi,then fry the green masala and curry patha .Remove from fire,add the rest of the ingredients.Cool and bottle .Add a little boiled water if the pickle is too dry.

Sweet Lime Pickle
8 Limes cut into fine bits

50gm raisins

10-15 Kashmiri Chillies

50gm garlic

2 piece ginger

1/2 cup Vinegar

1/2 cup Sugar
Table salt to taste.Salt the lime over night and drain off the water.Grind the other ingredients to afinepaste moistening with vinegar.Do not use any water.Put all these into a glass bowl and mix well with awooden spoon .Add the rest of the vinegar and more salt and bottle .This will keep for many months.

Carrot Pickle
2 Cups finely cut or minced carrot

2tb sp green masala -finely cut

2tb sp pickle masala powder

1/2 cup oil

Table salt to taste
Salt the minced carrot and keep for a day.Squeeze the mince out of the water and keep in mixing bowl.Heat oil in a pan ,fry the green masala lightly.Remove from fire add vinegar ,masala powder and poured over mince.Mix well and bottle .

Onion Pickle
2 cups shallots

1 cup vinegar

1 cup brine
Peel and wash and dry the onion and put in a jar.pour vinegar and brine.Use after a week.This is as good as a cocktail accompaniment with cheese cubes or kababs.

Cucumber pickle
4 small variety cucumber

1 cup vinegar

1 cup brine
Cut the cucumber into 2' long thick pieces .Do not peel .Stack in a jar .Pour vinegar and brine Use after 1 week.This is good combination with cocktail eats.

Grapes
2 cups green seedless grapes

1/2 cup vinegar

1 cup brine

1/2 cup green masala-cut in bits

1 t.sp crushed mustard
Clean the grapes and put in a jar.Top with the green masala and mustard.Pour vinegar and brina. Keep for a week before use .Stir it occasionally.

Meat Pickle
1/2 kg meat cut in to cubes ( with out bones

1/2-1 cup Vinegar

1 piece ginger

10 cloves garlic

1/2 cup chilly powder

1/2 tsp Haldi powder

1 tsp mustard

1tsp methi

A few curry patha

1/2 oil

1 onion -cut fine

Salt to taste
Boil the meat with vinegar and salt until half done.Fry in oil and keep aside.Roast mustard and methi and grind with the rest of the ingredients.Heat oil in a pan .Fry the onions and then add the ground masala .add vinegar and cool a mix with the meat.This will keep for a month.