Chicken Vegetable Biryani

Chicken Vegetable Biryani

Chicken Vegetable Biryani

Ingredients:
Boneless Chicken ½ kg
Onion 250 grams
Tomato 250 grams
Yogurt 250 grams
Potato 2
Green Chilies 6
Star anise 4
Boiled Rice ½ kg
Yellow food Color 1 Pinch
Green Peas 1 cup
Carrot 1 cup
Capsicum 1 cup
Oil 1 cup
Plum 50 grams
Green Coriander ½ bunch
Mint leaves ½ bunch
Kewra 1 tsp
Nutmeg/Mace 1 tsp
Turmeric 1 tsp
Salt 1 tsp
Red Chili Powder 1 tbsp
Whole Mix Masala 1 tbsp

Method:
• First of all heat 1 cup oil and add ½ kg chicken pieces. Fry and dish out and cut in shredded pieces.
• Now in the same oil add 1 cup green peas, 1 cup carrots, 2 potatoes along with 1 cup capsicum. Fry and dish out.
• After this in the rest oil add 250 grams onion and cook until light brown. 
• Also add 250 grams tomatoes, 250 grams yogurt, 1 tbsp whole all spice 1 tbsp red chili powder, 1 tsp salt, 1 tsp turmeric, 4 Star anise, 50 grams plum, 1 tsp Nutmeg/Mace. 
• Now add chicken pieces and vegetables. Cover and cook for 10 minutes.
• In the end add ½ bunch green coriander, ½ bunch mint leaves along with 6 green chilies. Cook and sauté.
• In a saucepan add spread one layer with rice and other with chicken vegetable. Now repeat the procedure along with 1 pinch yellow food color, 1 tsp kewra. Cover and cook for 20 minutes.

vegetable biryani

Vegetable biryani

INGREDIENTS-
2 & 1/2 cups boiled rice
1/2 green capsicum cut lengthwise
1 onion cut lengthwise
1/2 tomato deseeded and chopped
1 cup boiled vegetables
coriander leaves
1 tbsp. curd/ yogurt
1 tsp. biryani masala
1 tbsp. butter
1 tsp. garlic paste
1/2 tsp. sugar
salt
1 tsp. kashmiri red chilli powder
1 piece cinnamon
2 cloves
1 bay leaf
cottage cheese (paneer) for garnishing (optional)

METHOD-
- Heat 1 tbsp. butter in a pan. Add onions, cinnamon stick, cloves and bay leaf. Cook till onions turn brown.
- Add garlic paste, capsicum and tomatoes. Cook well for 1-2 min.
- In a bowl, mix 1 tbsp. curd, 1 tsp. biryani masala and 1 tsp. kashmiri red chilli powder.
- Add the curd mixture to the onions. Cook for a minute. Throw in some coriander leaves. Add sugar and mix well.
- Add the boiled rice and vegetables (french beans, carrots, cauliflower, green peas and potatoes) Mix well.
- Add salt as per taste and 2-3 tbsp. water.
- Cover and let it simmer for 2-3 min. 
- Garnish with grated paneer (cottage cheese) & coriander leaves. Serve hot.

Ginger(Adraki) Chops Biryani

Ginger(Adraki) Chops Biryani

Ginger(Adraki) Chops Biryani

Ginger(Adraki) Chops Biryani

Ingredients:
1 tbsp ginger paste
2 tbsp ginger chopped
750 gms mutton chops
1 cup yogurt
1 tbsp red chili powder
½ tsp turmeric
Salt 1 ½ tsp
Cumin powder 1tsp
Coriander powder 1 ½ tsp
3 medium sluiced onions
4 chopped green chilies
3-4 tbsp oil
Juice of 1 lemon
1 ½ tsp all spice powder
4 tbsp chopped coriander
Fresh mint leaves for garnishing
For Biryani:
Rice ½ kg boiled ¾ done with salt and whole spice 1 tbsp
Yellow color a pinch
Kewra water 1 tbsp
Milk ½ cup
Method:
1. Mix together mutton chops, yogurt, red chili powder, turmeric powder, ginger paste, salt, onion, green chilies and mix well.
2. Set aside for 3 hours.
3. Heat oil in a pan, add marinated mutton and sauté for 3-4 mins.
4. Cover and cook for 30 mins stirring in between add a little water from time to time.
5. Add ginger, lemon juice, all spice powder, coriander leaves and mix well.
6. Now give layers of biryani.

Chinnoti simple pulao

Chinnoti simple pulao

Chinnoti simple pulao

Ingredients
Mutton 750 gm
Rice 750 gm
Oil ¾ cup
Onion 1 large
Ginger garlic 1 tbsp
Salt 1 tbsp
Chili powder 1 tbsp
Aalu Bukhara 8
Green chilies 8 to 10 small ones
Tomatoes 3 cut into pieces
Black pepper 10
Black cardamom 2
Cloves 6
White cumin 1 tbsp leveled
Cinnamon 1 stick
Method
Boil mutton with 4 cups water, green chilies, whole spices, ginger garlic paste, salt, chili powder, aalu Bukhara and cook covered for 15 to 20 minutes then add chopped tomatoes, in another pan heat ghee, fry chopped onion, when brown add half cup water and add to it the cooked mutton and fry well add 2 cups water along with the leftover stock, let it cook, add soaked rice and cook for 15 to 20 minutes, when water dries, leave it on dum.

Chicken Vegetable Pulao

Chicken Vegetable Pulao

Chicken Vegetable Pulao

Ingredients
Basmati Rice 2 cups
Onions sliced 2
Yogurt 1 cup
Chicken boneless, cubed 2 cup
Mixed vegetables 2 cups
Bay leaves 2
Cumin seeds ½ tsp
Green chilies chopped 4
Black pepper powder 1 tsp
Red chili powder ½ tsp
Cardamoms 2
Cloves 4
Cinnamon 1 inch piece
All spice powder 1 tsp
Ginger paste ½ tsp
Garlic paste ½ tsp
Fresh mint leaves 1 tsp
Coriander leaves chopped 1 tsp
Salt to taste
Oil 1 cup

Method
Wash and soak the rice for half an hour.
Cut all the vegetables into small thin pieces and fry each one separately in oil.
Heat oil in a pan, add onions, yogurt, chicken bone less, red chili powder, ginger paste, garlic paste, salt, black pepper powder, cumin seeds, bay leaves, turmeric powder, gram masala powder, cloves, cardamom, cinnamon, chopped green chilies.
Cook for 6-8 minutes stir well. Add all vegetables and cook till chicken and vegetables are tender.
Add salt in water and boil. Add the rice to this hot water. Strain with ¾th done.
Now its time to arrange rice and vegetable and chicken mixture layers. 
You should have two layers of rice and one layer of vegetable mixture.
Top it off sprinkle fresh chopped mint leaves and fresh chopped coriander leaves.
Indian pulao mix is ready to serve. Before serving mix the rice well and serve hot with raita and chutney.

LUCKNOWI BIRYANI

LUCKNOWI  BIRYANI

LUCKNOWI  BIRYANI

Ingredients:
Chicken 1/2 kg
Yogurt 1/2  cup
Ginger garlic paste 1 tbsp
Rice 1 ½ cup
White cumin 1 tsp
Small cardamom 6
Chopped green chilies 4
Salt to taste
Fresh milk 1 cup
Saffron as required
Clarified butter 1 cup
For potli stock:
Garlic 1
Ginger 1 piece
Big cardamom 3
Bay leaves 1
Fennel seeds 1 tsp]
Coriander seeds 1 tbsp
Onion 1
Khewra few drops
Method:
Add  chicken in a pan, and add  1 onion, 1 piece ginger, bay leaves, 1 tsp fennel seeds, 1 tbsp coriander seeds, big cardamom and few drops of khewra essence in a potli and add it in the chicken. 
Add in 3-4 cups of water. Make stock and cook it till the chicken tenders. Then take out the stock. Take out all the essence of potli by pressing it.
Crush 1 tsp white cumin and 6 small cardamom. 
Now take 1 cup clarified butter in the pan and add  chopped onion till they are golden brown. Take out half onion and add in 1 cup yogurt in the pan and add  1 tbsp ginger garlic, small cardamom, white cumin and chopped green chilies. cook the chicken.
When the chicken is cooked add in the stock. Then add in the rice and some salt. Cove the pan. When the water dries, add in the chicken and onion. 
From the top add  1 cup fresh milk and saffron. 
Simmer it dish it out and serve.Garnish with sliced eggs.

Mixed Veggies Pilau & Shredded Meat

 Mixed Veggies Pilau & Shredded Meat 

 Mixed Veggies Pilau & Shredded Meat 

INGREDIENTS

300gm rice (1 and a half cups), washed 2-3 times then soaked for half an hour.

On a small saucer, keep these spices ready:

1 level tbsp. whole cumin
½ tsp. whole pepper
2 sticks of cinnamon
2 cloves
2 cardamom

Also, you will need:

½ cup shredded boiled meat (I used lamb)
2 onions, chopped
½ tsp. turmeric powder
½ tsp. cumin/coriander powder
½ tsp. freshly ground roasted cumin powder
2 tbsp. butter
4 tbsp. oil
½ tsp. garlic paste
a bit of chopped coriander
2 potatoes, peeled and cut into quarters
¾ cup half-boiled mixed vegetables (I used a combination of peas, carrots, sweet corn and capsicum)
1 green chilli, chopped finely
water or stock, warm (for every cup of rice, you will need 1 and quarter cups of water)

TIP: Boil the meat in water with a bit of salt and pepper powder, garlic and ginger paste until tender, then drain and shred. Use the leftover stock/soup to cook your pilau with. You can adjust the deficit with water if needed.

INSTRUCTIONS

Take a pan and put it on your stove. Remember that the rice will double after cooking and the meat, veggies and potatoes will go in there too so you will need to have enough space in the pan. Turn on the heat and once the pan is hot, add the oil and butter.

Then add the spices you had placed on the saucer. Cumin, cardamom, cinnamon, pepper, cloves.

Once they splutter in the oil, add your chopped onions. Fry them until they are translucent, stirring with a wooden spoon. Then add the turmeric and cumin/coriander powder.

Let these fry for a few minutes, then add the garlic paste and potato cubes. Fry together for a couple of minutes, then add the shredded meat and veggies. Stir for a couple of minutes then add the stock/water and some salt. Let the stock simmer and taste for the salt. You should be able to feel the saltiness. If it feels just right, it means you have too little. Remember that the rice will need some salt too, so let the salt be enough that you can taste it to be a bit more than you would want. Not too much of course!

As soon as the the water starts boiling, drain your rice (which should have been pre-soaked for about half an hour) and add this rice to the stock. Sprinkle a bit of coriander on this, and stir a little. Let this cook on high heat for 2-3 minutes, stirring now and then, then reduce the heat to medium and keep cooking it whilst covered until the water diminishes, giving it a stir every now and then to make sure all the rice is cooked evenly and perfectly.

When you find there is very little water left in the rice, reduce the heat to the lowest point possible. Seal your pan by using a tight lid or wetting a kitchen towel and placing it over the pan then placing a lid on top of it.

Leave the rice to continue steaming on very low heat for a good 10 mins. Switch off, and serve with accompaniments of your choice!

Sources by fauzia kitchen fun

Creamy Chicken and Rice Casserole

Creamy Chicken and Rice Casserole By Martha Stewart

Creamy Chicken and Rice Casserole

Ingredients

3 tablespoons olive oil, divided
4 cups sliced mixed mushrooms (10 ounces)
2 shallots, minced
Salt and pepper
2 tablespoons all-purpose flour
2 1/4 cups chicken broth
4 cups shredded chicken, from a small rotisserie chicken
2 cups cooked rice (white or brown)
1/2 cup frozen peas
1/2 cup fresh parsley, chopped
1/2 cup reduced-fat sour cream
1 cup fresh breadcrumbs

Creamy Chicken and Rice Casserole

Directions

Preheat oven to 375 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms and shallots and season with salt and pepper. Cook, stirring, until mushrooms are tender and browned, 10 minutes. Add remaining 2 tablespoons oil and the flour. Stir to combine and cook 1 minute.

Add chicken broth, whisking constantly, and bring to a boil. Add chicken and rice and return to a simmer. Stir in peas, parsley, and sour cream; season with salt and pepper. Transfer mixture to an 8-inch square baking dish. Top with breadcrumbs.

Bake until top is golden brown and mixture is warm throughout, 15 to 20 minutes.

Lemon Rice

Lemon Rice

Ingredients

Lemon juice 6 tablespoons

Rice 3 cups (soaked)

Salt    (to taste)

Red chilies 1 tablespoon

Chicken powder 2 tablespoon

Cooking Oil or ghee ½ cup

Roasted Peanuts 1 cup

Mustard seeds 2 teaspoon

Curry leaves 20

Turmeric powder 1 teaspoon

Coconut powder 4 tablespoons (dissolved in ½  cup of water)

Coriander leaves ½ cups (chopped)

Mint leaves ¼ cup (chopped)

Ginger garlic paste 2 tablespoon

Lemon slices for garnishing

Method

Boil the rice in four cups of boiling water until almost done, drain water and keep aside. Heat the oil or ghee in a wok, and Add ginger and garlic paste, mustard seeds, red chilies powder, one cup of peanuts add mustard seeds when mustard seed splutter, add the curry leaves and turmeric powder, and add chicken powder and stir-fry for 2 minutes, and add the coconut powder (dissolved in ½ cup water) then the cooked rice, and add lemon juice. Mix well, cover and cook on low flame for about 5-7 minutes. Garnish with chopped coriander, chopped mint and lemon slice and serve.

KHITCHRI

BHOONI KHITCHRI

Ingredients:
Rice 3 cup
Red lentil 1 cup (soaked)
Onion 2 small (sliced)
Whole spices mixed 
White cumin 1 teaspoon
Turmeric ½  teaspoon
Salt to taste
Oil or ghee half cup
Garlic 2 teaspoon (paste)
Method: 
Heat half cup of oil and add whole mixed spices. Add onion and fry till light golden brown. Add garlic paste, cumin seed whole and turmeric powder with one cup of water. Then Fry for 5 minute and add the soaked lentil and rice with salt and Add 4 cups water, cover and cook till water dries. Leave on low flame (dam) for 10-12 minutes. Serve with karhi.

Mutanjan

Ingredients

Sela rice ½ kg soaked for 3 - 4 hours

Sugar ½ kg

Chicken breast (1 ½) cut into thin strips

Ghee or butter ½ cup

Khoya 250 gm

Cloves 6

Green cardamom 6

Ashrafi 1 cup chopped

Yogurt 1 tbsp

Water ½ cup

Orange marmalade 2 tbsp

Raisins ¼ cup

Almonds and pistachio sliced 4 tbsp

Coconut ¼ cup (crushed)

Red green and yellow color few drops each

Colored cham cham 1 cup

Gulab jamun ½ cup (small)

Multicolored glazed cherries ½ cup

Method

Soak sela rice for 4 hours, cook in boiling water till full done, drain rice, heat ½ cup ghee in a pan add cloves and green cardamom, add thinly sliced chicken breast, fry for 5 minutes.now add ½ kg sugar with ½ cup water, 1 tbsp yogurt, cook till thick syrup is formed and sugar dissolves, add boiled sela rice, cook for 10 minutes on high flame till syrup dries, lower flame and cook covered on low flame for 20 minutes, lastly add almonds and pistachio, khoya,coconut, Raisins,Orange marmalade,cherries, ashrafi, add few drops of red, yellow, green color, leave it on dum for 5 minutes,garnish with cham cham,gulab jamun,some more khoya, almonds and pistachio. Delicious Mutanjan is ready to serve.

Mughlai mutton biryani

Mughlai food is known for its richness. It is famous for the exotic use of spices, dried fruit and nuts. A regal dish, Mughlai Biryani is fit for a king and was probably eaten by many too! This makes the perfect one-dish meal for when you have company. It combines ingredients typical to the Mughlai style of cooking.

      Ingredients:

      1/2 kg Mutton or chicken (cut into small pieces)

250 gms Rice (parboiled)

Lemon Juice 3 tbsp

10 blanched Almonds (Badam)

2 tbsp Mint Leaves

1 cups Butter

1 handful chopped Coriander Leaves  

1/2 tbsp Cumin Seed

2 large sliced Onion

Salt (to taste)

2 Brown Cardamoms (Elaichi Moti)

2 tbsp Oil

4 pods Garlic  

2 Cloves  

1 " long piece Ginger

1/2 tbsp. Saffron

1/2 tbsp. Green Chilly (Hari Mirch) chopped

1/2 tblsp Red Chili Powder (Lal Mirchi)

1/2 " Cinnamon (Dalchini)

Green whole cardamom 5

White pepper 1/4 tsp

Pinch of Ground nutmeg

Pinch of Ground mace

Bay leaves   2

Curd (Dahi) 1/2 kg

Milk 125 Gms

Water 3 cups

Wheat flour paste enough to seal pan

      Cooking Directions

 First wash and soak rice. Heat oil in a pan and add onions. Cook on medium-low heat until golden brown. Remove onions and add mutton to the pan, stirring until brown. Now grind ginger, red chillies, garlic and almonds and fry these in butter and add it to the mutton, now add salt and stir fry for 5 to 8 min. Add cloves, brown cardamoms, green cardamoms, white pepper, bay leaves, Cinnamon, cumin seed, mint leaves, chopped chillies and coriander in drained curd. Now add water and cook on low flame till meat becomes tender and about 1 cup of gravy is left. Add nutmeg and mace. Strain the saffron water and add lemon juice. Add all this to mutton. Boil rice with salt in another pan.

Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again. Now pour milk and some butter and cover the vessel. Seal the edges of the pan with flour paste. Place the can on flame for one hour.

Serve it very hot with some curry or curd dip.

Sindhi Biryani

Sindhi Biryani

The traditional Sindhi biryani is full of aroma of green mint, chillies and coriander with all spice. Sindhi Biryani is a special meat and rice biryani dish originating from the Sindh province of Pakistan. Owing to its popularity, it forms one of the most consumed dishes of Pakistani cuisine.

Ingredients:

1 -1 1/2 kg mutton

4 cups basmati rice (soaked in water for at least 1/2 an hour)

1/2 kg potato (cut into large chunks)

2 cups oil

3 medium onions (sliced)

2 teaspoons garlic paste

2 teaspoons ginger paste

1/2 kg tomato (chopped)

10 -15 prunes

2 teaspoons salt

4 teaspoons red chili powder

10 cloves

8 green cardamoms

10 pieces black pepper

2 teaspoons cumin seeds

2 cinnamon sticks

4 black cardamom pods

2 bay leaves

250 g yogurt

3 teaspoons salt

6 green chilies

2 tablespoons mint leaves

2 tablespoons coriander leaves

1 tablespoon mint leaf (chopped)

3 bay leaves

5 lemons

3 cinnamon sticks

2 black cardamom pods

2 pinches orange food coloring

½ cup milk

Directions:

Slice the onion and fry it in oil until it is light brown. Take out 1/4 of it and keep aside.

Add Garlic, Ginger, tomatoes, prunes, salt, red chili powder, cloves, cardamoms, Black Pepper, Cumin Seeds, cinnamon, black cardamom pods and bay leaves to the remaining fried onions. Fry this until the tomatoes are tender and the water is dry.

Then add meat, yogurt and water (if desired) and cook on medium heat until the meat is tender and the water has evaporated. On other side boil the potatoes until they're half cooked.

Now, add green chillies, mint, coriander leaves, and the half boiled potatoes to the meat. Simmer for 2, 3 minutes. Your meat curry is done.

Boil the rice with salt, bay leaves, cinnamon sticks and black cardamom and drain the water off when the rice is half done. Layer the curry with the rice in a pot in one on one layer. Add food color dissolved in milk, pour on top, fried onions, lemon and chopped mint leaves on top of the last layer.

Close the lid tightly making sure no steam passes out of the pot and cook on low heat until the rice is done. Gently mix it before serving. Serve with Raita.

Sindhi Pulao

Sindhi Pulao

Ingredients

Rice   1 lb

Mutton         1 lb

Onions         1/2 lb

Ghee  10 tbsp

Ground coriander   1 tbsp

Pepper corns         1 tbsp

Black cardamoms (whole) 2

Red chili powder  1 tbsp

Bay leaves   4-5

Cardamoms  8

Cumin seeds 2 tbsp

Almonds       2 oz (soaked and blanched)

Curd   1/4 cup

Salt    to taste

Directions

Wash and soak rice in water for 2 hour. Heat 5 tbsp ghee in a saucepan. Add finely chopped onions to hot ghee and fry until brown. Sprinkle a few drops of water and stir until onions are soft. Take out half the onions and keep on one side.

Put the mutton in the saucepan and stir until the meat is golden brown. Grind together coriander, 2 black cardamom, cumin seeds and cardamoms.

Add the curd, stir for 5 minutes, add the ground spices with salt and chili powder and cover the saucepan for a few minutes.As soon as the water dries, add more if necessary, and let it simmer until the meat is soft and the gravy is thick.

Put 3 tbsp ghee in another saucepan, add bay leaves and peppercorns, rice (the water from the rice should be preserved), 1/4 tsp cumin seeds,1 whole black cardamom and 1 level tsp salt. Stir for 2-5 minutes, and then add the remaining brown onions. Remove saucepan from the fire and put three quarters of the rice on a platter.

In the saucepan, put first a layer of rice, then cooked mutton, sprinkle with chopped onions and pistachios and repeat this process until the rice and meat are finished. Pour in the water in which the rice was cooked evenly so as not to break the layers, to 5/4 inch above the rice level. Cook and remove when the rice is almost done .

Sprinkle with more almonds and pistachios, cover with a tight lid and keep in a warm oven till serving time. Serve with riata.

CHICKEN BIRIYANI

Biryani is a very famous dish all over the world. It is purely a Mughal dish. Biryani was first created by Mughals to serve food for the army. "This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste."

Ingredients:

Chicken - 1 kg

Yogurt - 31/2 cups

Onions - 6 large

Ginger Garlic Paste - 4 tbsp

Saffron Threads - a pinch

Lemon Juice - 2 tbsp

Rice - 1 kg

Garam Masala - 2 tbsp

Tandoori Chicken Masala - 1 tbsp

Green Cardamoms - 6

Black Cardamoms - 2

Cloves - 6

Cinnamon (Dalchini) - 3"

Fresh Mint Leaves - a cupful

Fresh Coriander Leaves - 1/2 a cup

Bay Leaves - 4/5 to spread on the bottom of pan

Red Color - 1/2 tsp

Method:

Grind the cloves, cinnamon and cardamoms into fine powder and keep aside.

Heat around 3 tbsp oil in a pressure cooker and add all the finely sliced onions. Fry until they turn light brown. Then remove 1/3 rd quantity and keep aside.

Marinate chicken with yogurt, ginger garlic paste, salt, red color, garam masala 1 tbsp, tandoori chicken masala, lime juice and also 1/3rd fried onions kept aside.

Now, add the marinated chicken to the remaining onions in the pressure cooker and cook while mixing often. Add mint leaves and coriander leaves.

After checking for salt and masalas, pressure cook chicken until tender. Take care not to add too much water before pressure cooking as the curds will leave water. If necessary, add very little. Soak saffron threads in lime juice.

Meanwhile, keep around 12 cups of water ( 1 kg = 4 cups rice That means, 8 cups water + 4 cups water extra as we will be straining it away) for boiling in a heavy and flat-bottomed container.

To the boiling water, add salt, some mint leaves, coriander leaves and 2 small cardamoms. When water starts boiling, add rice and let it cook until 3/4ths done.

 Now, strain the rice and in the same container, spread bay leaves in the center. (This gives the taste of bay leaves to the rice, and also avoids the rice from burning and sticking to the bottom. Also sprinkle some oil on the bottom of container.

Now, spread a layer of rice. Over the rice, sprinkle 2 generous pinches of garam masala and a tsp of oil/ghee. Then add a layer of chicken.

 Then add a layer of rice as above, along with the masala. Repeat until there are 4 layers. Now cover the container with a wet cotton cloth and add the lid over it. Put on flame, for 5 mins on high and then simmer. To add more weight and give the rice better steam, you may place the hot strained water in a container over the rice lid. IN around 20 minutes, biryani is ready to be served with raita. For raita, take yogurt, salt, add finely cut onions, green chillies, coriander leaves and tomato and whip briskly until the flavours intermingle.