Chicken Biryani Easy Recipe

Cuisine: Indian Main Course

Serves : 2-3 Pax

Ingredients:

  • Golden Seila Rice double chabi 500gms
  • Onion 500 grams
  • Tomato 100 grams
  • Chicken with Bone 500 grams
  • Dahi 200 grams
  • Mustard oil 2 tablespoon
  • Ginger-Garlic paste 2-3 tablespoon
  • Salt to taste
  • Garam Masala to taste
  • Red chilly powder to taste
  • Coriander powder to taste
  • Desi ghee to brush the pan
  • Rose water for fragrance (Optional)
  • Whole spices like Cinnamon, cardamom, pepper corn, bay leaf, clove 2-3 pieces each
  • Refined Oil for Cooking
  • Mint leaves for garnish

Method:

  1. Soak the rice for minimum 1 hour then boil it adding the whole spices and salt.
  2. Drain the water of the rice after boiling and keep aside.
  3. Cut the onion in Jullians (Long Cutting) and fry till golden brown.
  4. Marinate the chicken with all the spices, mustard oil, ginger & garlic paste and curd, keep aside for minimum 30 min.
  5. Then take a pan, put little oil the start cooking the chicken, then all the golden brown onions, then add the ginger and garlic paste and then tomato purée in it.
  6. Cook for 15 min till chicken gets tender. Cover if needed.
  7. Then Take a thick bottom pan and brush it with ghee or Oil, put first layer of rice then the cooked chicken layer and then again layer of rice.
  8. Put brown onions and coloured rice on it then Cover it with aluminium foil and cook for 10min on low flame (Also known as Dum)
  9. Open the cover garnish with mint and rose water
  10. Serve hot

Chef Tips:

  • Make sure you use Seila rice, its best for biryani and it doesn’t break so best for beginners too
  • If you using basmati rice, cook it 50% and 50% will be Cooked in Dum
  • You can use boneless chicken too but best is with bone only
  • Make sure the onion turns brown not black, cook on low flame when they are cooked 80-90%
  • The main thing is the flavour so cook with love.

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Chicken Reshmi Tikka Easy Recipe

Cuisine: Indian Starter

Serves: 2-3 pax

Food Presentation

Ingredients:

  • Chicken Thigh Boneless 300 grams
  • Hung Curd 100 grams
  • Ginger and garlic paste 2 tablespoon
  • Kasturi Methi handful
  • Salt to taste
  • Red Chilly Powder to taste
  • Garam Masala to taste
  • Dhaniya Powder to taste
  • Mustard Oil 2 tablespoon

Method:

  1. Cut the thigh pieces into dice style cutting (Cubes)
  2. Marinate the chicken with all the spices, ginger and garlic paste, mustard oil and at the last hung curd
  3. Marinate well and keep it aside for minimum 40-45 minutes
  4. Take a pan, add little oil then start grilling all the pieces of the Chicken
  5. Keep grilling flipping it again and again at medium flame, allow it to cook properly
  6. When you see golden brown colour on the chicken then take it out from the pan
  7. Serve hot with green chutney

Chef Tips:

  • Don’t use the breast pieces of the chicken, use the thigh piece only
  • You can grill the chicken on pan, oven, air fryer, OTG anything you want to, marination remain the same
  • You can keep the marinate chicken for 2-3 days inside the fridger
  • Add lemon and Chaat masala if needed

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Coriander Chicken Kababs Easy Recipe

Cuisine : Indian Starter

Serves : 2 pax

Plating before serving Kababs

Ingredients:

  • Minced Boneless Chicken 250 GMs
  • Onion Small 1 pc
  • Green Chilli 2-3 pcs
  • Coriander green handful
  • Pepper whole, Clove, Cinnamon 1-2 pcs each
  • Peas 100 GMs
  • Ginger & Garlic paate 2-3 tablespoon
  • Salt to taste
  • Red Chilli Powder to taste
  • Dhaniya Powder to taste
  • Vegetable oil for frying

Method:

  1. Take a cooker or thick bottom pan, add 2 tablespoon of oil
  2. Then add whole spices, chopped onion, chopped chilli, peas and coriander
  3. Then add the minced chicken, then all the spices and ginger and garlic paste
  4. Cook well so that all the chicken is nicely cooked
  5. Take it out and cool it
  6. Then blend it in a blender without adding any water into it
  7. Keep it in refrigerator for minimum 10-15 min
  8. Take a flat pan or tawa, make patty of the chicken and cook till golden brown
  9. Serve hot with mint chutney and salad

Chef Tips:

  • Make sure the chicken is nicely cooked before blending
  • Use minimal oil for frying
  • You can add other veggies too while coking the chicken
  • The mixture can be kept in an air tight container for 15 days and used again and again

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Presentation is Important

Stuffed Pita Pockets Easy Recipe

Cuisine : Continental

Serves : 2 Pax

Ingredients:

  • All Purpose Flour (Maida) 100 GMs
  • Wheat Flour (Aataa) 100 GMs
  • Salt to taste
  • Pepper to taste
  • Mixed Herbs to taste
  • Capsicum 1 pc medium
  • Onion medium 1 pc
  • Tomato 1 pc
  • Garlic few cloves
  • Red Yellow Bell peppers (Optional) 1pc
  • Cottage Cheese 150 GMs
  • Cucumber for salad
  • Hummus Recipe

Method:

1. Pita Pockets:

  1. Make a dough by adding both flours and salt and baking powder into it
  2. Rest for minimum 10-20 min covered with a cloth
  3. Then take medium sized dough balls and roll them flat
  4. Then take one end of the flat bread and fold it like a half moon shape
  5. Make space in between and cook it inside the oven for 10min at 170 degree centigrade
  6. If you don’t have oven cook it on a flat pan and cook it from all sides
  7. Keep aside

2. Pita Stuffing:

  1. Chop all the veggies and paneer into diced
  2. Take a thick bottom pan and add oil, then chopped garlic then all the veggies and saute
  3. Add all the spices into it before adding cottage cheese into it
  4. Cook on low flame till it’s cooked properly

3. Stuffing and Presentation:

  1. When the mixture is cooked take the pita pocket and stuff it with the mixture
  2. Keep the pita on the plate with some veggies pouring out of the pocket
  3. Serve it with hummus and salad
  4. Serve hot

Chef Tips:

  • While making the dough use luke warm water, it will make the dough soft
  • If you don’t want to use Maida you can use multigrain flour too
  • The stuffing can be chicken, veg or egg
  • Keep changing the stuffing and new dishes can be created
  • Adding cheese is optional
  • It’s a vegan recipe

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