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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Thin Crust Corn, Olive, Cheese Pizza

Cuisine: Continental Cuisine

Serves : 2-3 pax

Thin Crust Pizza

Ingredients:

  • Maida 200 GMs
  • Salt to Taste
  • Pepper to taste
  • Oregano, Basil, mixed herbs 1-2 teaspoons
  • Sugar Pinch of
  • Tomato 250 GMs
  • Garlic 2-3 cloves
  • Corn 100 GMs
  • Olives 50 GMs
  • Cheese 200 GMs (Mozzarella + Processed Cheese)
  • Tomato Ketchup 3-4 tablespoon
  • Milk 50 ml

Method:

1. Making of Pizza Base
  • Take Maida in a mixing bowl, add salt, sugar and dry mix it
  • Add 50 ml of Luke warm milk into the maida
  • Then make a dough (add water if needed)
  • Dough have to be soft and then add oil on it to make it smooth
  • Keep aside for 15-20 min before rolling
2. Making of Pizza Sauce
  • Take the tomatoes and then blanch* it
  • De skin and de seed them then fine chop them
  • Take a pan, add chopped garlic then all the herbs, then the chopped tomato, cook for sometime
  • Then add tomato ketchup into it
  • Your Tomato Sauce is ready
3. Baking the Pizza
  • Take the dough and roll it with the help of rolling pin of the size of pizza you need
  • Then add the sauce on it, then the grated cheese on it, then add corn and olives
  • Per heat the Oven or OTG at 160° C for 15 min then bake the pizza at the same temperature for 10-12 min
  • When you see the cheese got a golden colour take it out and serve hot with herbs as garnish

Chef Tips:

  • While making the pizza dough make sure it’s soft and well kneaded
  • *Blanching is a process where you cook the tomatoes to 80-85% then take it out of hot water
  • When you are putting the sauce and cheese on pizza dough make sure it’s kept of the baking tray, you can’t life a raw dough and the put it on the baking tray
  • You can add onion, mushrooms, capsicum and other veggies too on the pizza
  • If you want to make a no maida dough make it with normal flour with the same recipe

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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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