Chicken Briyani

Chicken Briyani is one of my favorite recipes in Non-Vegetarian. When ever I go to restaurantswithout thinking I shall order chicken briyani. I love eating Chicken briyain with chicken 65 is the best combination, nothing can beat it .even through my husband doesn't eat non-veg,will take me to non-vegetarian restaurant to buy me chicken briyani. It makes happier, when you share some things that you like. I am going to share with you a pressure cooked version of chicken briyani. Try this easy recipe at home and enjoy with your family.

Ingredients:

Chicken -1/2 pound (Cut into cubes)

Basmati Rice - 1 cup

Onion -1 medium

Tomatoes- 2

Ginger & Garlic Paste -11/2 tbsp

Cinnamon stick -1″

Cloves - 3

Bay leaves -2

Red chili powder - 1/2 tbsp

Green chilies - 2

Briyani powder - 1 tbsp (any store brought powder)

Coriander leaves -1/2 cup (chopped)

Mint leaves- 1/4 cup (chopped)

Yogurt -1/4 cup

Oil and ghee-3 tbsp

Water-2 cups

Method:

Wash and cut the chicken into larger pieces.
Take mint, cilantro and grind them into paste.
Wash and soak the basmati rice in 1 ½ cup of water for 30 minutes. Rest half cup water will get from curd and green paste.
Heat oil and ghee in a pressure cooker.
Add cloves, cinnamon stick and bay leaves and then add onions.
Fry them till it gets translucent or until golden brown now add the ginger & garlic paste.
Fry them for 2-3 minutes till the raw smell goes off.

After that add the chopped tomatoes mix them well.

Now add the mint and cilantro paste and mix well.

Let it sit in the simmer heat for 3-4 minutes.

Now add the chicken pieces, turmeric, red chili powder, and curd and briyani powder.

Mix well all together for about 5 minutes or until the oil separates on top.

Before closing the lid check for salt and spices.

Now add the half lemon and basmati rice with water and pressure cook for one whistle.

After that remove from heat and once the pressure is released open the lid.

Mix everything well with a fork or spoon gently and transfer into a bowl and garnish with cilantro.

Serve hot with ritha or any chicken curry.

Notes: Prefer to get chicken with bone inside to give more taste. If you get boneless, it becomes rubbery .

Fish Curry

This Fish curry is prepared with tamarind pulp, so it is called as Puli kozhambu. The tamarind pulp with all spices added to the curry gives a spicy and tangy taste. Fish curry can be prepared with all types of fishes like Tilapia, Cat fish etc. One secret of fish curry is, it taste really very good, when you eat this curry for next day. Fish is good source of omega-3 and vitamin A. So eating food is a healthy diet.

Ingredients:

• Fish Tilapia – 1pound
• Fenugreek Seeds: 1/4 tsp
• Green Chillies-2
• Onion (pearl)-10 or regular onion -1medium
• Tomatoes: 1 medium
• Garlic- 5
• Curry Leaves- 1spring
• Chili powder- 1/2 tsp (depending on spice level)
• Coriander Powder- 1/2 tsp
• Cumin Powder-1/4tsp
• Turmeric Powder-1/4 tsp
• Tamarind –medium lemon size
• Sesame oil- 3 tbsp
• Cilantro -garnishing

Method:

1. Wash and clean the fish. Cut them into pieces and keep it aside.
2. Take tamarind and soak it in a bowl of water for about ½ hour and extract juice from it.
3. Now cut the onion, tomato, green chillies, and garlic and keep it ready.
4. Now take a pan add 3 tbsp of sesame oil and add mustard to spultter.
5. Then add fenugreek seeds, garlic pods, curry leaves fry them for a minute.
6. Then add onion and green chillies sautee it very well.
7. Once the onion becomes translucent add the chopped tomatoes and cook it well.
8. Now add all the spices mentioned above and at last add the tamarind juice extract and bring it to boil, cook till the raw smell goes off.
9. Taste the salt and adjust according to it.
10. Finally add the fish and just lower the heat for 10 to 15 min maximum.
11. Garnish with cilantro.
12. Goes well with rice, dosa and idly etc..,

Notes:

Don’t try to mix the gravy after adding the fish, because after fish is cooked it becomes tenderer and will break.

Fish kozhambhu is one will become more taster when you eat on the next day.

Fish Fry

This is a simple and easy Fish fry .Fish fry is the best combination for rasam rice.The fish caught in the river, pond and lake is more taster than the sea fish. The fish is the good source of omega-3 fatty acid. Try this recipe and enjoy.

Ingredients:

• Tilapia (cut into steak about 4 to5 pieces)-1 medium size
• Turmeric-1/4 tsp
• Red chilli powder -1/2 tbsp
• Lemon juice-1 tbsp
• Corn Starch -1/4 tsp
• Food color-a pinch
• Salt-1 tsp
• Oil -frying

Method:

1. Clean the fish and wash it for 2 to 3 times.
2. Take a bowl and add all the spices above and mix well.
3. Pat the fish with tissue paper to remove excess moisture.
4. Add the fish to the bowl and mix it well and keep the marinated fish for 20 to 30 mins.
5. Take a pan and oil into it.
6. When oil is hot drop the fish and fry till it is golden brown.
7. Remove the fish and place it on the tissue paper to remove excess oil.
8. Serve it with onion and lemon.
9. Goes well with Rasam rice.

Chicken 65

Chicken 65 is on of my favorite recipe. It can use boneless or boned chicken for this recipe. This recipe is prepared by marinating chicken cubes with some spices like chili powder, ginger garlic paste etc. Chicken 65 can be served as an appetizer, snacks or as a side dish. There is a secret behind the name chicken 65, which I came to know from chef sanjay thumma. Chicken 65 is a dish in the military canteen, where it is placed as 65 th item in their menu, which in later called as chicken 65. Chicken is rich in Protein.

Ingredients:

·        Chicken ( boneless or bone in) 1 pound.

·        Chili chicken masala( store bought. I used JB masala)-1/2 packet

·        Ginger Garlic Paste -1tsp

·        Corn starch 1tsp

·        Salt( if needed)

·        Red color -pinch

·        Oil for deep frying

Marinating chicken:

           Take a bowl. Add Chicken masala powder, ginger garlic, red color, chicken and mix well. Set aside this marinate for an hour (keep marinate in fridge for good result).

Note: The longer you refrigerate, becomes more taster.

Method:

1.     Take a heavy bottom pan and pour oil for deep frying.

2.     When the oil is hot, fry the chicken in batches and place on the paper tower to remove excess oil.

Garnishing:

          Take onion (cut in length wise) and Lemon (slice it). Take a serving plate place chicken with onion and lemon and ready to eat.

Egg Gravy

Ingredients:

• Cloves-3
• Garlic- 2
• Pepper corns -10
• Cinnamon-3 pieces
• Red chilly -6
• Onion-1 medium size
• Tomato- 1 medium size
• Coriander Powder- 3tsp
• Coconut ½ a cup
• Egg-4
• Oil frying -2tsp
• Salt to taste

Method:

Masala Preparation:

1. Take kadai pour oil, when oil is heat add cloves, Cinnamon, Red Chili’s.
2. Add Chopped Onion and toss it well
3. Add chopped Tomato to the mixture and toss.
4. To this mixture add coriander powder .The above added all ingredients should fry well and should be light brown. To this mixture add coriander powder .Then at last add grated coconut and toss in medium flame, without burning it. The let it cools before grinding.

Note: Grind the mixture and keep it aside (the paste should be fine not coarse).

Gravy preparation:

1. Take a pan, heat oil and add mustard, wait to crackel.            
2. Then add the paste and add required water .Let it boils till raw masala smell goes off.
3. Add two egg and mix well often till egg is cooked.
4. Then take the boiled egg and cut slightly on it surface of it and put into the gravy.
5. Simmer it for 5 mins.
6. Then add the garnishing and switch off the stove.

Preparing Garnish for the gravy:

Keep a kadai and pour oil. When the oil is hot add mustard, let it splatter .Add onion, curry leaves, cilantro fry them well to crispy.

Note: instead of boiled egg, pour the egg at last and don’t disrube for 5 to 10 mins and switch off stove.then u will get round ball shaped eggs.

Egg Kothu Parotta

Ingredients:

• Parotta - 4
• Onion - 1 medium
• Green chillies - 3chopped
• Curry leaves-2 string
• Tomato-1 medium
• Chilli powder (optional)- if need more spice
• Garam masala powder -1/4tsp
• Salt - to taste
• Egg -2(well beaten)
• Garnish-cilantro leaves (chopped)
• Oil

For vegetable Kothu Parotta - Mixed vegetables - 1 cup OR

Method:

1.     Heat a tawa and cook the parotta. Then cut them into small pieces and keep the aside.

2.     Take a pan, heat oil and add mustard, wait to crackle.

3.     Add the curry leaves, green chilies, turmeric powder and onions.

4.     Fry the onions till they are translucent.

5.     Then add tomato fry till it cooks. Now add parotta pieces and mix well

6.     Add garam masala powder and finally add egg batter.

7.     Toss till the egg completely cooks without burning.

8.     Add cilantro leaves and switch off the stove.

9.     Serve hot with egg gravy, veg gravy, Rita etc

Notes: Can also add egg gravy or masala gravy to get the consistency.

Veg kothu parotta:

For Vegetable Kothu Parotta, add the mixed vegetables instead of egg,

Once the parotta blend well with the vegetable/egg mixture, turn off the heat.

Serve hot.

Egg Fried Rice

Ingredients

• Basmati   - 1 cup
• Water -11/2 cup
• Ghee    - 1 tbsp
• Oil   - 3 tbsp
• Onion - 1 Medium (cut lengthwise)
• Beans -1/2 cup                                            
• Egg -2
• Carrot   -1/2 cup (cut lengthwise)                                            
• Spring onions -1/2cup (cut lengthwise)                                   
• Green chilies -2                                      
• Capsicum -1/4 cup (cut lengthwise)                                         
• Ginger garlic paste - 1tsp
• Soya sauce - 2 tsp
• Chili sauce -1/4 tsp
• Vinegar - 1/2 tsp
• Black pepper powder - 1 tsp
• Coriander leaves - handful
• Salt to taste

Method:

1.     Wash the Basmati rice and soak in enough water for 20mins.

2.     Drain water from it completely and keep it aside.

3.     Take a pressure cooker and add ghee. When ghee is hot adding the rice and toss for few minutes and pressure cook for 1 whistle. Take care; the rice should not be overcooked

4.     When pressure cools, transfer the rice to a bowl.

5.     Lightly beat the eggs with little salt and pepper and keep aside.

6.     Heat a teaspoon of oil and cook the eggs, scramble as they cook. Once fully cooked, remove and keep aside

7.     Take a heavy bottem pan, heat oil and sauté green chilies, onion and toss well. Then add the veggies and cook it covered for 5 mins.

8.     The vegetables should be cooked crisp.

9.     Now add some soya sauce, mix well with the veggies.

10. Add cooked rice and mix well.

11. Add salt accordingly, black pepper powder and remaining soya sauce.

12. Mix gently, so that the rice remains separate.

13. Now add spring onion and egg and toss it will.

14. Finally add chili sauce and close the pan and allow standing for 5 mins.

15. Remove from flame. Garnish with remaining, freshly chopped coriander leaves.

16. Serve hot with spicy curry, ketchup.

Notes: To add spice to fried rice, I added chili sauce.

Pepper Liver Fry

Ingredients:

• Liver – 500 gm(cut into small pieces)-mutton or chicken
• Turmeric powder – 1  tsp
• Red chili powder -1/4 tbsp
• Pepper chilli chicken masala(store bought)-2tsp(optional)
• Black Pepper – 1 tsp
• Green chilli -3
• Curry leaves-lo
• Onions – 1 cup(sliced)
• Tomato - 1
• Ginger&Garlic paste – 1 tbsp
• Curry leaf – 1o
• Salt – As reqd
• Oil – 3 tbsp 

Method:

1. Take a pan and pour oil in it.
2. Add mustard and let is splatter.
3. Add cinnamon, cloves, green chili,curry leaves  and  finely chopped onion fry them till it becomes soft and translucent.
4. Now add ginger& garlic paste sautes it till the raw smell goes off.
5. Add finally the cut tomato and little salt mix it all together till  it becomes mashy.
6. Now add curry leaves, turmeric, pepper masala, pepper and chili powder.
7. Finally add the liver pieces and mix well with masala.
8. Now add enough water to cover the mixture. Occasionally stir-fry.
9. Finally add some pepper when you want it little spicy.
10. Just let it sit in the flame for 15 minutes, till the water is absorbed. 
11. Finally garnish with cilantro.
12. Serve them with rotis, rice.

Notes: Don’t cover the lid and cook. The liver becomes harder.

chicken lollipop

Ingredients:

• Chicken wings.
• Chili chicken masala( store bought. I used JB masala)-1/2 packet
• Ginger Garlic Paste -1tsp
• Corn starch 1tsp
• Salt( if needed)
• Red color -pinch
• Oil for deep frying
• Bread crumbs
• Soya sauce-1/2 tsp
• Chili sauce-1\4 tsp
• Egg-1 beaten

Method:

Step1:

1. Take the chicken wings, cut the edge of the wing.
2. Then Cut in to two Parts, one close to the shoulder and another away from it.
3. Now two pieces one will be meaty and another small in size. 

Step2: Marinating chicken

1. Take a bowl. Add Chicken masala powder, ginger garlic, red color, soya sauce, chili sauce, lollipop chicken and mix well. Set aside this marinate for an hour.
2. Take a bowl add egg and ¼ tsp corn starch and mix it well.
3. Take some bread crumbs in plate.
4. Now dip the lollipop in egg batter and roll it in bread crumbs.

Step3: Frying chicken

• Take a heavy bottom pan and pour oil for deep frying.
• When the oil is hot, fry the chicken in batches and place on the paper tower to remove excess oil. 

Step4: Garnishing

          Take onion (cut in length wise) and Lemon (slice it). Take a serving plate place chicken lollipops with onion and lemon, ready to eat.