Chicken Biryani

Ingredients

1 Kg Chicken , 4 Onion ( Cut In A Long Slender Shape & Fried ) , 2 Onions ( Used In Cooking ),4 Potatoes ( Cut Into 4 Pieces & Fried ),6 Tomatoes,1 Big Cup Curd,2 Tsp Dhania Powder,2 Tsp Chilly Powder, 1 Tsp Haldi Powder,2 Tsp Garlic Paste,2 Tsp Ginger Paste,3 Tbsp Tomato Puree,salt 1 Tsp ( To Taste ),2 Cinnamon Sticks , 0.75 Kg Basmati Rice , 4 Large Tbsp Oil ,1 Tsp Garam Masala ..

Method

For Chicken : Heat Oil In A Large Pan And Add Cinnamon Sticks. Add Onions N Fry Till Golden Brown. Add Tomatoes And Stir, Let The Tomatoes Cook Till They Are Slightly Soggy N Soft. Then Add Tomato Puree, Garlic Paste, Ginger Paste, Dhania (Coriander) Powder, Haldi (turmeric) Powder, Salt And Chilly Powder And Let It Cook. Add Curd When Masala Is Cooked And Stir For A While. Then Add Chicken And Mix It Well. Cover With Lid And Let It Cook For Around 20 Minutes. Uncover The Lid To Check If The Chicken Is Cooked Or Not. Once Done, Get Ready To Prepare Biryani Rice.

For Rice :wash The Basmati Rice Well And Drain. Heat Oil In A Pan; Add 1 Tsp Jeera (Cumin) And 2 Cinnamon Sticks. Add 2 Large Cups Water And Put The Rice In. Add Salt (To Taste) And Stir. Let The Rice Cook In Steam. Add More Water If Desired. Once The Rice Is Done, Add Some Food Coloring To It And Keep Aside And Begin Layering The Biryani.

Layering :Take a large pan and add a layer of colored rice. Then add a layer of chicken on top of the rice followed by a few of the fried potatoes and onions. Follow this procedure till your pan is covered fully and all the rice, chicken, potatoes and onions have been used. Then cover the pan with a lid and keep it on low heat for 10 minutes. Serve Hot.

Vegetable Polaow

Ingredients

2 medium potatoes with skin, cleaned and quartered ,1 tbs oil to brown the potatoes 1 tbs oil + 1 tsp butter,1 tbs cumin seeds ,1 cup finely diced onions, 2 tsp grated ginger, 2 tsp crushed garlic , 2 green chilies, chopped fine 4 1-inch cinnamon sticks, 4 cloves, 4 whole cardamon with skin ,1 cup diced carrots ,1 cup green beans, 1-inch pieces ,1 cup cauliflower florets, large pieces ,1 cup raw basmoti rice, rinsed and set to drain 13/4 cup water, 3/4 tsp salt, or to taste ,1 cup frozen peas ,1 large red pepper, diced 1 medium green pepper, diced 1/2cup raisins ,1/4cup fresh, chopped coriander ,3 tbs broken cashews, toasted till golden brown .

  Method

 Heat 1 tbs oil in a large  non-stick skillet over medium heat, and saute the diced potatoes until golden brown. Remove browned potatoes from the skill et and set aside. add the oil and butter to the same skillet. Add the cumin seeds, onions (with a pinch of salt) and saute until golden brown. Add the ginger, garlic, green chilies and the remaining spices and saute for 10 seconds. Transfer to a large ovenproof casserole or roast pan. Add the prepared potatoes, carrots, beans, cauliflower, drained rice, water and salt. Stir well to mix. Bake covered for 30 minutes. Remove cover. Fluff rice. Add the green pea s, the red and green peppers and raisins. Stir gently to combine. Bake uncovered for 15 minutes Serve hot garnished with toasted cashews and chopped coriander ...

 

 

Kashmiri Fish

Ingredients

500 gram(s) pomfrets or any firm-flesh fish sliced and cleaned, 2 cup(s) yoghurt lightly whisked, 2 teaspoon(s) ginger grated,1 teaspoon(s) cumin seeds, 2 teaspoon(s) coriander powder, 4 green chillies deseeded and slit, 2 cloves, 1 teaspoon(s) garam masala (hot spice mix) 2 tablespoon(s) chopped fresh coriander,3 tablespoon(s) ghee (clarified butter) / oil 1 cup(s) water Salt to taste and a pinch of asafetida and turmeric powders.

 

Method

Rub the washed fish slices with some salt and turmeric powder keep aside for 5 minutes in a bowl; whisk the yoghurt with a little salt. Heat half the ghee (clarified butter)/oil in a heavy-bottomed pan and gently stir-fry the fish slices till they become light golden in color. Heat the remaining ghee (clarified butter)/ oil in the same pan and drop in the cumin seeds, As they crackle, put in the cafetiere cloves, and grated ginger Fry briefly Reduce the heat and stir in the yoghurt. Cook whilst stirring on low heat till the yoghurt gets a nice reddish-brown color. Add the coriander powder and mix well Add the fish slices salt and water. Cover and simmer on low heat for about 20 minutes or till the fish is almost cooked and the gravy has thickened. Add the garam masala (hot spice mix) slit green chillies and the chopped fresh coriander. Cook tightly covered on very low heat for about 10 minutes or till the fish is cooked but firm.