CHICKEN MANDI BIRYANI

INGREDIENTS :

Basmati rice – 1 cup

Onion – 2

Ginger garlic paste – 1 tsp

Ghee as required

Salt to taste

Dry roast and grind : (Mandi masala)

Coriander seeds – 1 1/2 tsp

Cloves – 4

Cardamom – 2

Pepper– 1/2 tsp

Cinnamon - 2

Cumin seeds –1/2 tsp

Heat a pan and dry roast all the ingredients in low flame until the aroma rules out. Allow it to cool and grind them along with ginger and garlic to a fine paste.

To marinate Chicken :

Chicken (Chopped as big pieces) – 1 kg (I used chicken thighs)

Mandi masala– 2 tbsp

Chilli powder – 1 1/2 tsp

Salt to taste

Lemon juice – 1 tsp

Spray little oil and marinate the chicken for 2 hours.

METHOD OF PREPARATION :

1. Heat a heavy pan. Add 2 tbsp of ghee. Once hot, cinnamon, cloves, annasi, cardamom, bay leaf, thin-sliced onions and finely chopped garlic clove. Saute it until golden brown. 

2. Now add the blended masala, with chilli powder and salt.

3. Add in the chicken with 1/4 cup of water. Cover with a lid and cook for 5 minutes. Let the flavour of chicken just blend with the masala. 

4. Then remove the chicken carefully and fry it in a separate pan. Get it roasted well. You can either shallow or deep fry the chicken.

5. Meanwhile, add 3/4 cup of water to the remaining masala. Add rice and cook till half cooked.

6. Once the chicken gets fried, add the chicken pieces in the cooking rice. Slowly mix it well so that the chicken is covered with a layer of rice. Cook till done and switch off the flame and leave it in dum.  Garnish it with fried onions. Serve hot with Raitha after 20 minutes.

 

CHICKEN FRIED RICE

INGREDIENTS :

• Mixed Vegetables - 1 cup
• Chicken Breast - 750 gms
• Basmati Rice - 1 cup
• Spring onion - 1 bunch( finely Chopped)
• Sweet and Sour chilli sauce - 2 tsps
• Salsa sauce - 3 tbsps
• White Pepper powder - 2 tsps
• Garlic powder - 1 tsp
• Olive Oil
• Salt to taste

Finely chop the chicken breast in small pieces and marinate it with Chilli sauce, turmeric powder, Salt and Ginger-garlic paste for an hour.

METHOD OF PREPARATION :

1) Heat oil in a wide pan. Once hot, saute the vegetables till it softens. Meanwhile, cook rice with 1 cup of water with a spoon of oil and keep it aside.

2) In a separate pan, fry finely chopped potatoes tempered with little chilli powder till cooked.

3) Meanwhile, fry chicken separately till roasted.

4) Once the vegetables are half cooked, mix in fried potato and chicken to it and then add sweet and sour chilli sauce, Salsa sauce, white pepper powder and garlic powder and saute it well.

5) Then add the cooked rice and gently flip it out without breaking the rice. Keep in flame for 5 minutes and then remove it. 

Serve hot.

MUGHALAI CHICKEN

INGREDIENTS :

Chicken - 1 kg

Turmeric powder - 1 tsp

Salt to taste

Corinader leaves

To paste: 

Onion - 1 big

Cashews - 15 

Almonds - 15

Green chillies - 4

Curd - 1/4 cup

To powder:

Jeera - 1 tsp

Coriander seeds - 1 tsp

Cloves -2

Cinnamon -1

Chilli powder - 2 tsps

Marinate the chicken with Turmeric powder, Chilli powder, Curd - 3 tsps, Salt for an hour.

METHOD OF PREPARATION: 

1. Fry onion in a spoon of oil till golden brown. Remove from the flame and allow it to cool.

2. Blend onion with Cashews, almonds, green chillies and curd smoothly, with little water.

3. Dry roast jeera, coriander seeds, fennel seeds, 2 cloves, 1 cinnamon. Grind them finely with Chilli powder.

4. Heat oil. Once hot, add in the blended onion paste and saute well.

5. Then, add in the powdered masala to it and mix it well with little salt. Followed by marinated chicken. Mix it well. Add 1/2 cup of water. Cover with a lid and cook in slow flame for 15-20 minutes till the chicken is cooked well and the oil separates out. Garnish it with Corinader leaves.

Serve hot with Rice or Roti or Naan.

 

CHICKEN CLEAR SOUP

INGREDIENTS : 

Chicken boneless- 150 gms

Pepper powder - 2 tsp 

Turmeric powder - a pinch 

Coriander leaves - few

Cumin powder - 1 tsp 

Ginger powder - 1 tsp 

Salt to taste 

METHOD OF PREPARATION : 

1) Wash the chicken with turmeric powder. 

2) Heat Pressure cooker. Add 2 tsps of gingelly oil. Once hot, add chopped chicken. 

3) Add turmeric powder, ginger powder, cumin powder, few mint leaves and coriander leaves, 3 cups of water and cook for 5 whistles. Allow the steam to leave and garnish it with pepper powder.

Hot soup is ready to be served.

PEPPER CHICKEN

INGREDIENTS :

Chicken - 500gms

Onion - 2 big onions

Green chillies - 4

Dried Red chillies - 5

Salt to taste

TO GRIND :

Ginger - a small piece

Garlic cloves - 5

Coriander seeds - 1 tsp

Jeera - 1 tsp

Peppercorns -  2tsp

Dry roast the ingredients and grind them finely.

Marinate the chicken with 1 tbsp of the grinded masala, turmeric powder, turmeric powder, salt and curd for an hour.

METHOD OF PREPARATION:

1) Heat oil in a pan. Saute onion till soft and tender.

2) Add in the dried red and green chillies.

3) Add in the marinated chicken with the remaining masala and add water.

 4) Cover with a lid and cook till done and the water is drained completely making it a thick gravy.

CHICKEN CHEESE BALLS

INGREDIENTS :

Chicken Breasts - 2

Chilli powder - 3 tsps

Mozirella Cheese - 150 grams grated

Turmeric powder - a pinch

Lemon juice - 2 tsps

Egg - 1

Bread crumbs

Salt to taste

METHOD OF PREPARATION :

1) Marinate the breasts with Chilli powder, Turmeric powder, Salt and Lemon for 1 hour. Refigerate it.

2) Boil the chicken breast till cooked.

3) Once done, shred the cooked chicken breasts with a fork or a knife.

4) Add grated cheese, egg and little salt to it. Mix it well and make balls.

5) Roll it in bread crumbs. 

6) Deep fry them till roasted.

 

CHICKEN BIRIYANI ( Thalapakatti style)

INGREDIENTS :

• Chicken - 500 gms
• Basmati Rice - 1 Cup
• Onion - 1 sliced
• Cinnamon - 3 small pieces
• Cloves - 3
• Bay leaves - 2
• Annasi poo - 2
• Phool - 3
• Biriyani powder - 2 tsps
• Mint leaves
• Salt to taste

Marinate Chicken pieces with Turmeric powder, 2 green chillies, 1 tomato big, curd - 1 tsp, Salt to taste for 1 hour.

To grind :

• Onion - 1 big
• Green Chillies - 6
• Ginger- a small piece
• Garlic - 8 cloves
• Fennel seeds - 1 tsp

METHOD OF PREPARATION :

1) Soak rice for 20 minutes.

2) Heat ghee in a pressure cooker. Once hot, saute onion till tender. 

3) Add the grinded masala, followed by mint leaves and saute till the raw smell leaves.

4) Add the marinated chicken and mix well with the masala. Cover with a lid and cook till the chicken is half cooked( 20 minutes).

5) Add 1 cup of water, bring it to boil. Then, add rice and salt. Mix it well. 

6) Add lemon juice to it. Cover with a lid and cook for 2 whistles. Once done, switch off the flame and leave in dum for few minutes and then serve hot with Raitha and Mint chutney.