Kadhai Chicken/Murgh V3.0

Ingredients:
Chicken - 750 gms (skinless with bones)
Onions - 4 (medium-sized)
Ginger paste - 1 tsp.
Garlic paste - 1 tsp.
Kashmiri red chilli powder - 2 tsp.
Coriander powder - 2 tsp.
Turmeric powder - 1/4 tsp.
Dry fenugreek leaves (kasuri methi) - 1 tbsp.
Cashew nuts (whole) - 10
Salt (to taste)
Oil (as required)
Bell peppers - 10 to 12 pieces of each colour
Tomato puree - from 3 plump tomatoes

For marinating chicken:
Kashmiri red chilli powder - 1 tsp.
Ginger paste - 1 tsp.
Garlic paste - 1 tsp.
Yogurt - 2 tbsp.

Garam masala:
Cinnamon - 2 sticks
Cardamom - 2
Cloves - 2
Cumin seeds - 3/4 tsp.
Fennel seeds (sombu) - 3/4 tsp.
Star anise - 1
Black peppercorns - 1/4 tsp.

To garnish:
Amul cream
Coriander leaves - few
Ginger juliennes - few

Method

Wash the chicken. Add a little turmeric powder and mix well. Wash the pieces again in water. Cut the chicken in required sizes. Wash again and drain all the water. To the chicken, add chili powder, ginger-garlic paste and yogurt.

Mix well. Cover and keep aside for 30 minutes to 60 minutes.

Chop the onions and bell peppers.

Grind the spices from the "Garam masala" list into a coarse powder. Soak the cashew nuts in warm water for 30 to 60 minutes. Grind them with water.

Heat the oil in a kadai and add the diced bell peppers.

Sauté them for 4 minutes. Remove and keep them on a plate.

In the same kadai, pour the required oil and add the onions. Sauté them.

When the onions are half done, add little salt and sauté. When the onions change colour, add ginger-garlic paste.

Sauté till the raw smell (of ginger-garlic paste) fades away. Now add the tomato puree.

Add the required salt for the dish. Cover and cook the tomato puree. Stir in between. Sauté till the tomatoes become paste-like and release oil.

Add the chilli powder, turmeric powder and coriander powder. Mix well.

Add the marinated chicken and continue mixing. Add the garam masala and mix.

Sauté in between till the chicken changes colour. Pour half cup of water and stir.

Cover with a lid and cook for 5 minutes.

After 5 minutes, remove the lid and stir well. Again cover and cook, till the chicken is cooked well.

Add the ground cashewnuts. Crush the kasuri methi and add to the chicken.

Add the fried bell peppers and mix well. Cook for 3 to 4 minutes. Remove from heat.

Place the cooked chicken in a small kadai. Sprinkle coriander leaves, ginger juliennes and cream.

Serve with phulka chapathi, naan, roti or with white rice.

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Chicken Lollipop/Drums of Heaven

Whenever I plan to cook chicken, my only job is to end up cooking it afterwards. Most of the time, my hubby does all the chopping and cleaning. Today my daughter asked me to make some chicken lollipops for lunch. So I had to clean, cut and pull the flesh up to the end of the wing bone. It took me half an hour to finish pulling up the flesh of all the wings.

My daughter and son enjoyed them. No left over pieces were there. My daughter's lunch was only chicken lollipops. :)

UPDATE:
I referred to the vah chef and panlasang pinoy on youtube for the lollipop shaping procedure.

Now on to the recipe.

Ingredients:
Chicken wings - 550 gms (skinless)
Kashmiri red chilli powder - 2 1/2 tsp. (or as per taste)
Food colour - 2 big pinches
Ground pepper - 1/4 tsp.
Lime juice - from a small lime
Ginger-garlic paste - 2 tsp.
Soy sauce - 1 tsp.
Red chilli sauce - 1 tsp.
Salt (to taste)
Egg - 1 (beaten)
Plain flour/Maida - 2 tsp.
Corn flour/corn starch - 2 tbsp.
Oil (to deep fry)

Method:
Clean the chicken wings with turmeric powder. Wash well.
Drain water.
Cut the wings into two and pull the flesh to the end of bone (you can get this well instructed from videos on youtube).
Wash once and drain all the water.
In a big bowl mix all the ingredients except the chicken and oil.
Now add the chicken and mix well.
Cover and marinate for an hour.
Heat the oil for deep frying.
When the oil is medium hot, drop six pieces of chicken and fry till reddish brown colour.
Place the chicken pieces on tissue paper to drain the oil.
Continue with the remaining chicken pieces in batches.
Enjoy with szechuan sauce!

Note:
Wrap the aluminium foil at the tip of the bone which was missing at present.

 

 

Sent off to EP-Garlic and Turmeric and Cook Like A Celebrity Chef events.

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Chicken 65

Ingredients:
Boneless chicken thighs - 325 gms (cut into bite-sized pieces)
Ginger-garlic paste - 1 tsp.
Kashmiri red chilli powder - 1 tsp.
Food color - a pinch
Salt (to taste)
Roasted and powdered cumin - 1/4 tsp.
Garam masala - 1/4 tsp.
Turmeric powder - 1/4 tsp.
Lime juice - from half a lime
Pepper powder - a small pinch
Oil (to deep fry)
Corn flour - 1 tbsp.
APF/Maida - 1 tsp.
Egg (beaten) - from half an egg

For garnishing:
Curry leaves - few
Onion - 1 (finely sliced)
Lime juice - few drops
Chaat masala - few pinches
Kashmiri red chilli - few pinches
Lemon wedges
Tomato slices

Method:
Wash the chicken pieces and drain all the water.
In a bowl add the chicken, ginger-garlic paste, salt, red chilli powder, pepper powder, turmeric powder, lime juice, cumin powder, food colour and garam masala. Mix well.
Marinate for 15 to 20 minutes.
After 20 minutes, mix the beaten egg, corn flour and maida. Cover and keep aside for another 15 to 20 minutes.
Heat the oil for deep frying in high flame and once it becomes hot enough, reduce the flame to medium.
Now add the chicken pieces in 2-3 batches and fry till crisp and golden brown.
Place the fried chicken pieces on the paper towel.
In the same oil, fry the curry leaves till crisp.
In a bowl, mix onion slices, red chilli powder, chaat masala and lime juice.
In a serving bowl, spread the fried chicken pieces. Sprinkle the fried crispy curry leaves.
Garnish with onion slices next to the chicken pieces. Then with the lemon wedges and tomato slices.
Serve immediately as a starter.

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Chicken Fry

Ingredients:
Chicken pieces - 900 gm
Shallots - 2 cups (chopped)
Ginger-garlic paste - 3 tsp.
Curry leaves - few
Green chillies - 3 (slit)
Kashmiri red chilli powder - 2 tbsp.
Coriander powder - 1 tbsp.
Roasted and powdered cumin - 1 tsp.
Salt - as per taste
Oil
Bay leaves - 2
Cloves - 3
Cinnamon stick - 1
Fennel seeds - 1 tsp.
Poppy seeds - 1/2 tsp.
Fried curry leaves - few

Method:
Heat oil. Then add bay leaves, poppy seeds, fennel seeds, cloves and cinnamon. Allow these spices to sizzle.
Add shallots and curry leaves. Saute till the shallots change colour. Add ginger-garlic paste and green chillies. Saute till the raw smell fades away completely.
Add chicken and saute for 5 minutes. Mix chilli, coriander and cumin powders. Pour 1/2 cup to 1 cup of water (or as required). Sprinkle salt.
Cover the utensil with a lid and cook till the chicken is tender. Stir in between.
Remove the lid and saute till the chicken  becomes dry.
Garnish with fried curry leaves and serve.

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Kadhai/Kadahi/Kadaai-Chicken/Kozhi/Murgh (v2.0)

This dish is one of my family's "chicken favourites". As soon as I begin to cook, the aroma instantly wafts through the whole house. Everybody enter the kitchen and ask, "Are you finished, yet? Are you finished, yet?" And time intentionally passes so slow, that I burst into a beaming smile when I'm trapped with this one question. The plates are clean within moments when served. I recommend busy people to make this on weekends, because it takes time and it passes so slow.

Ingredients:
Chicken - 750 g (cut into bite-size pieces)
Tomatoes (Roma) - 4 (big)
Onions - 3 (sliced)
Garlic paste - 3 tsp.
Ginger (finely chopped) - 1 tbsp.
Kashmiri red chilli powder - 1 tsp.
Curd (thick) - 2 tbsp.
Salt (as per taste)
Kasoori methi/dry fenugreek leaves - 1 tbsp.
Coriander powder - 1 tsp.
Oil
Coriander leaves - few (chopped)
Capsicum (3 colours) - 1/4 each (diced)
Garam masala - 1/2 tsp.

To grind into powder:
Whole dry red chillies - 4 to 5 (or as per taste)
Coriander seeds (whole) - 1 tbsp.
Cloves - 3
Cumin seeds - 1/4 tsp.
Peppercorn - 1/4 tsp.
Black cardamom - 1
Desi cinnamon - 1/2 stick

Method:
Marinate chicken with curd, 2 tsp. garlic paste, little salt and 1 tsp. kashmiri red chilli powder.
Cover and keep aside.
Powder the ingredients from the given list "to grind".
Make a + on the top of the tomatoes (not deep cut) and boil them.
Cool and peel the skin.
Grind the tomatoes with water if any left.
Keep aside.
Heat the oil in a kadai and add the dry spice powder and saute for 3 minutes.
Add 1 tsp. of garlic paste and saute without burning.
Add the onions and saute till translucent.
Add ginger, tomato puree and salt.
Saute till the tomato releases oil.
Now add 1 tsp. of coriander powder, marinated chicken, kasoori methi, and saute for 5 minutes.
If required, add water (I added 1/2 cup)
Cover and cook the chicken completely. Stir in between.
When the chicken becomes tender, remove the lid and cook till the gravy thickens.
Add capsicum cubes, coriander leaves and sprinkle garam masala.
Mix well.
Cook for another 2 minutes.
Remove and enjoy with chapathi or roti or rice.

Note:
Adjust the spices according to your taste as this dish is very "HOT".

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Chicken Xacuti/Sagoti/Saguti/Shagoti

Ingredients:
Chicken - 500 gm (boneless or with bone)
Ginger-garlic paste - 1 tbsp.
Turmeric powder - 1/2 tsp.
Yogurt - 2 tbsp.
Salt (to taste)

Method:
Marinate the chicken with ginger-garlic paste, turmeric powder, yogurt and salt as required for at least 30 minutes. If you're marinating for more than 2 hours, then keep it in the refrigerator.

To saute and grind:
Onion - 1 (sliced)
Byadgi chillies - 3
Regular red chillies - 3
Peppercorns - 1/2 tsp.
Coconut - 1/2 cup (grated)
Tamarind water - 1 tbsp.
Cinnamon sticks - 2
Nutmeg - 1/4 seed
Mace - 1/4 blade
Star anise - 1/2
Cumin seeds - 1/2 tsp.
Coriander seeds - 1/2 tbsp.
Cloves - 6
Kal pasi/dagad phool - 1

Method:
Dry roast the coconut till brown colour without burning. Dry roast (each separately) cloves, peppercorns, cumin seeds, mace, cinnamon, nutmeg, star anise, coriander seeds, dhagad phool till a nice aroma arises.
Add a teaspoon of oil and saute the onions till golden color. Saute chillies till crisp. Cool all.
Grind them into a paste with tamarind water and little water. Keep aside.

For cooking Chicken Xacuti
Ingredients:
Onions - 2 (chopped)
Tomato - 1 (big and chopped)
Coconut milk - 1/3 cup
Water - 1 cup
Oil

Method:
Heat the oil in a pan and add the chopped onions. Saute till they change colour. Add the tomato pieces and saute till they are soft. Add the chicken and saute till 5 minutes. Add 1 cup of water and cook the chicken till tender.
Add the ground paste and cook for 5 minutes in low heat. Check for salt and add if required. Stir in the coconut milk and keep it for a minute.
Remove from heat and enjoy with rice or roti.
RSCB

Sent off to "Flavours of Goa" event hosted by Oh Taste N See and started by simply.food.

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Pudina/Mint Chicken

Ingredients:
Chicken - 1/2 kg (cut into bite-size pieces)
Pudina/Mint leaves - 1 cup
Onions - 4 (chopped)
Tomato (small) - 3 (chopped)
Garlic - 6
Ginger - 1 inch
Pepper powder - 1 tsp.
Kashmiri red chilli powder - 1.5 tsp.
Coriander powder - 3 tsp.
Turmeric powder - 1/2 tsp.
Salt (to taste)
Oil
Peanuts - a handful
Green chillies - 3 (slit)
Coriander leaves - few (chopped)
Curry leaves - 2 sprigs

Method:
Dry roast the peanuts and remove the skin. Grind garlic and ginger into a paste. Chop the mint leaves.
Heat oil in a pan and add curry leaves, peanuts and green chillies. Saute carefully.
Add onion pieces and saute till it changes color.
Add mint leaves and saute for a minute.
Add ginger-garlic paste and saute till the raw smell fades away.
Add the tomatoes and salt and saute till mushy.
Add chicken and mix well till the chicken changes color. Reduce the heat and add red chilli, turmeric, pepper and coriander powders.
If required add little water (I didn't add any water). Close the pan with a lid and cook the chicken till tender by stirring occasionally.
Finally add the coriander leaves.
Serve with roti or rice.

Sent off to Sameena's "Chicken Recipes Event".

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Chicken with Capsicum

Ingredients:
Chicken - 900 gm (cut into bite size)
Capsicum/Bell pepper (green, red & yellow) - 1/2 from each color (diced)
Onions - 2 (finely chopped)
Ginger-garlic paste - 1 tsp.
Tomatoes - 2 (finely chopped)
Salt (to taste)
Red chilli powder - 1 tsp.
Coriander powder - 2 tsp.
Turmeric powder - 1/4 tsp.
Mint leaves - 1/2 cup
Coriander leaves (with tender stalks) - 1 cup (chopped)
Oil
Ghee - 1 tsp.

To grind into powder: (A)
Peppercorns - 1 tsp.
Cumin seeds - 1 tsp.
Green cardmom - 2
Cinnamon (1 inch) - 2
Cloves-2


To Marinade: (B)
Ginger-garlic paste - 1.5 tsp.
Yogurt - 2 tbsp.
Red chilli powder - 1/2 tsp.
Salt - a little

Method:
Marinate the chicken pieces with the given ingredients (B). Cover and keep aside.
Heat oil in a pan and add 1 tsp. of ginger-garlic paste. Add the powder (A) and saute for a few seconds.
Add onions pieces and saute till they turn translucent. Add the tomato pieces, required salt to taste and saute till they turn mushy.
Add the marinated chicken pieces and saute for a few minutes.
Now reduce the flame and add the red chilli, coriander and turmeric powder(s). Saute.
Cover the pan with a lid and cook the chicken till they become tender. Stir in between.
Grind mint and coriander leaves into a paste without adding any water.
Once the chicken becomes tender, add the mint-coriander leaves paste, 1 tsp. of ghee and capsicum pieces.
Mix well till the ingredients blend well with the chicken.
Cook for 3-4 minutes.
Enjoy with naan or roti.

Sent off to Akila's "DNSW-C" event.

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Chicken Curry (Version 2)

Ingredients:
Chicken pieces- 750 gm
Onions - 3 (grated)
Tomatoes - 2 (finely chopped)
Ginger-garlic paste - 2 tsp.
Black cardamom - 1
Cloves - 4
Cinnamon - 2
Bay leaves -2
Kashmiri red Chilli powder - 1 + 1/2 tsp.
Salt (to taste)
Coriander powder - 2 tsp.
Turmeric powder - 1/4 tsp.
Kasoori methi - 1 tsp.
Cumin powder - 1/4 tsp.
Cream - 2 tbsp
Coriander leaves - 2 tbsp.
Oil


Method:
Marinate chicken with 1 tsp. of ginger-garlic paste, 1/2 tsp. of chilli powder and salt. Cover and keep aside.
Heat oil and add bay leaves, powder of cloves, cinnamon and black cardamom. Add onion pieces and saute till translucent. Add ginger-garlic paste, tomato pieces, salt and saute till tomato becomes mushy. Add the powders, kasuri methi and mix well. Now add the chicken pieces and saute for a few minutes. Add  half cup of water. Cover and cook till chicken becomes tender. Finally, add the cream and coriander leaves. Serve with roti and rice.

Sent off to Lubna's "Joy of Fasting to Feasting" event.

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Chicken Curry

Ingredients:
Chicken pieces - 1/2 kg
Onion - 2 (finely chopped)
Tomatoes - 2 (chopped)
Curry leaves - 2 sprigs
Oil
Salt (to taste)

Dry roast and to grind:
Cloves - 6 to 7
Cumin seeds - 1 tsp.
Byadegi chillies - 6
Coconut grated - 1/2 coconut (or to your taste)
Cinnamon - 1 inch (2)
Garlic - 6 to 7 cloves
Peppercorns - 1 tsp.


Method:
Dry roast the given ingredients and ground them into paste by adding required water. Keep aside.
Heat oil and add the curry leaves. Add the onions and saute till they turn golden color. Add the tomatoes, salt and saute till mushy. Add the chicken pieces and saute for a few minutes. Add the ground paste or masala and saute. Add 1/2 to 3/4 cup of water and stir. Cover and cook in medium or low flame until the chicken is done. Serve with rice or chapathi.
Note:  If you don't have byadegi chillies, use red chilli powder according to your taste.

Sent off to Umm Mymoonah's "Iftar Moments Hijri 1431" event.

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Chicken Kuzhambu

Ingredients:
Chicken - 1/2 kg (cut into pieces)
Onions - 3 (chopped)
Garlic - 5 (crushed)
Ginger - 1.5 inches (crushed)
Tomatoes - 2 (chopped)
Curry leaves - 2 sprigs
Coriander leaves - a small bunch (chopped)
Kashmiri Red chilli powder - 1 tbsp.
Coriander powder - 2 tbsp.
Turmeric powder - 1/4 tsp.
Salt (to taste)
Oil

To powder:
Cinnamon - 1 stick
Cloves - 2
Green cardamom - 2
Cumin seeds - 1 tsp.
Black Peppercorn - 1 tsp.
Poppy seeds - 1 tsp.
Fennel seeds - 1 tsp.
Kalpasi - 1/2 tsp.
Pottukadalai/chutney dal - 1 tbsp.
Coconut flakes - 1 tbsp.

Method:
Powder the given ingredients without adding any water.
Heat oil and add onions, curry leaves and saute till golden color.
Add ginger garlic and saute till the raw smell goes off.
Add tomatoes, salt and saute for a few minutes.
Add chicken and saute.
Now add the kashmiri red chilli, coriander and turmeric powder.
Saute for a few seconds.
Now add water (3 to 4 cups) and cover it with a lid.
After few minutes, when the chicken is cooked, add the spice powder and stir gently.
Bring it to a boil and simmer it.
After a few minutes, add coriander leaves and remove from heat.
Enjoy with chapathi, idli or dosai.

Note:
Adjust the spices and chillies according to your taste.

Semt off to "CWS-Pepper" (hosted by Padma and started by Priya).

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Chicken Biryani (Version 3)

This isn't a traditional or an authentic biryani. Whatever ingredient came into my mind, I threw them in the vessel and cooked it. And it's 0% ghee this time.

Ingredients:
To cook rice:
Basmati Rice - 3 cups
Bay leaves - 2
Cinnamon - 2 sticks
Fennel seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Water - 5 cups
Salt (to taste)
Oil (few drops)

Method:
Boil water and add all the ingredients.
Let the rice cook in open vessel till the water is absorbed.
At this stage rice is cooked only  40 to 50%.
Spread the rice in a big plate.
.
For chicken marination:
Chicken - 3/4 kg (cut into bite size pieces)
Ginger-garlic paste - 1.5 tsp.
Mint leaves - 15
Yogurt - 2 tbsp.
Red chilli powder - 1/2 tsp.
Salt (to taste)

Method:
Clean and wash the chicken. Marinate with given ingredients and keep aside for 30 minutes.

To pound into coarse powder:
Cinnamon - 2 sticks
Black cumin seeds - 1/2 tsp.
Cloves - 2
Green cardamom - 2

For chicken masala:
Onions - 4 (sliced)
Tomatoes - 3 (chopped)
Ginger-garlic paste - 1 tsp.
Green chillies - 4 (slit)
Oil
Salt (to taste)
Red chilli powder - 1 tsp.

For layering:
Fried onions
Saffron color water
Kewra water - few drops
Mint leaves - few
Coriander leaves (alone) - few

Garnishing:
Fried cashewnuts - few
Boiled eggs
Lemon wedges

Method:
In a pan, heat oil and add coarse powdered spices , sliced onions. Saute till golden color.
Add ginger-garlic paste, green chilli and saute till the raw smell fades away.
Add tomatoes and saute till mushy.
Add the marinated chicken and saute for a few minutes.
Add the red chilli powder, little water and saute till there is no moisture.
At this stage, the chicken is 30%-40% cooked. Remove from heat.

Method for Dum Biryani:
In a heavy bottomed deep pan, add half of the chicken in the bottom and spread.
On the top, spread the rice.
On the top of the rice, sprinkle mint leaves, few drops of kewra water, saffron water, fried onions and coriander leaves.
Now spread the remaning chicken, rice, and the remaining layering ingredients.
Cover the pan with a heavy duty aluminium foil (as a double foil by folding).
Place a lid on the top of foil and keep in simmer mode for 20 to 25 minutes.
After 25 minutes, remove the lid and foil carefully.
The rice and chicken is cooked fully at this stage.
Gently mix the rice and chicken. 
Garnish with fried cashews, lemon wedges and egg.
Enjoy with raita and any chicken fry.

Note:
Adjust the chillies, spices and salt according to taste.

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Chicken in Cashew Nut Gravy

Ingredients:
Chicken - 1 kg (cut into pieces)
Onions - 4 (chopped)
Ginger-garlic paste - 1.5 tsp.
Ripe tomatoes (big) - 2 (chopped)
Red chilli powder -  1 tsp.
Coriander powder - 2 tsp.
Salt (to taste)
Cashew nuts - 15
Goda masala - 1.5 tbsp.
Oil
Cinnamon - 2 sticks
Gloves - 2
Coriander leaves - 2 tbsp.

To marinate:
Ginger-garlic paste - 2 tsp.
Red chilli powder - 1/4 tsp.
Salt
Yogurt - 2 tbsp.

Method:
Marinate the chicken with the given ingredients 'to marinate'. Cover and keep aside for 30 minutes.
Heat oil in a kadai and throw in the cinnamon and cloves.
Add the onions and saute until golden color.
Add ginger-garlic paste and saute for 2 minutes.
Add tomatoes and saute until mushy.
Add marinated chicken and saute for 4 minutes.
Add red chilli powder, coriander powder, salt and goda masala. Saute for 2 minutes.
Now cover with a lid and let it cook. Stir in between.
Meanwhile soak the cashew nuts for 30 minutes in hot water. Grind them into a thin paste.
When the chicken is tender and dry, add the cashew paste and saute for 2 to 4 minutes.
Throw in the coriander leaves and saute.
Remove from heat.
Enjoy with chapathi or naan.

Note:
I added kashmiri red chilli powder
The gravy thickens when it becomes cool.
Fresh cream can aslo be added at the final stage.

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Pepper Chicken

Ingredients:
To Marinate:
Chicken - 1 kg (cut into bite size)
Ginger-garlic paste - 2 tsp.
Kashmiri Red chilli - 1/2 tsp.
Salt - 1/4 tsp.
Curry leaves - 4 sprigs (finely chopped)

For masala:
Onion - 4 (chopped finely)
Ginger-garlic paste - 2 tsp.
Ripe tomatoes - 2 (finely chopped)
Green chilli - 2 (slit lengthily)
Bay leaves -2
Salt (as required)
Oil

To powder coarsely:
Cinnamon (1 inch) - 2
Cloves - 2
Green cardamom - 2
Mace - 2
Fennel seeds - 1 tsp.

To add at the final stage:
Pepper coarsely powdered - 2 tbsp.
Coriander leaves - 2 tbsp. (chopped)

Method:
Marinate the chicken with the given ingredients "to marinate" for 30 minutes. Cover and keep aside.
Heat oil in a pan and add the bay leaves and the spices under "to powder coarsely".
Add the onions and saute till it changes color and the oil releases.
Add the ginger-garlic paste, green chillies and saute for 2 minutes.
Add the tomatoes and saute till they are pulpy.
Add required salt and the marinated chicken.
Saute for 2 to 3 minutes and cook the chicken by covering with a lid.
Stir in between.
When the chicken is tender saute till they turn dry.
Now add the coarsely powdered pepper, coriander leaves and saute for 5 minutes in medium flame without burning. The chicken should be completely dry.
Enjoy with any main course.

Sent off to "CWS-Pepper" (hosted by Padma and started by Priya).

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Chicken Biryani (Version 2)

Ingredients:
Chicken - 1/2 kg
Basmati rice - 2 1/2 cup
Coconut milk - 1 1/4 cup
Water - 2 3/4 cup
Onions - 5 (sliced thinly)
Tomatoes (ripe) - 4 (chopped)
Ginger - 2 inches
Garlic - 10 cloves (small)
Mint leaves - a handful
Coriander leaves - 3 tbsp.
Curd - 3 tbsp.
Kashmiri red chilli powder - 1 tsp.
Green chillies - 4 (slit into halves longitudinally)
Cinnamon - 1 inch
Mace - 2
Kalpasi/Dagad phool - 2
Black cardamom - 2
Bay leaves - 2
Cumin seeds - 1/2 tsp.
Black pepper - 4
Cloves - 2
Salt
Oil
Ghee - 3 tsp.
Lemon juice - a few drops (optional)

Method:
Wash the chicken and cut it into bite-sized pieces.
Grind ginger, garlic, cinnamon, mace, cloves, black pepper, cumin seeds, dagad phool and black cardamom.
Marinate chicken pieces with ground paste, green chillies, mint leaves, coriander leaves, curd, salt, chilli powder and keep aside.
Soak the rice in water and keep aside.
Heat oil in a pressure cooker.
Add bay leaves, onions and sauté till the onions change to golden color.
Now add the tomatoes and sauté till it becomes mushy.
Add the marinated chicken with masala and sauté for 5 to 8 minutes.
Now add the soaked rice without water and 2 tsp. of ghee.
Stir gently.
Add coconut milk and water.
Check for salt and add if required.
Cover the pressure cooker with its lid and add the weight.
Pressure cook till one whistle and simmer for 5 minutes.
Remove from heat after 5 minutes.
When the pressure drops, remove the lid and spread the rice on a large wide plate.
Sprinkle the remaining ghee and add lemon juice before serving.
Also remove the bay leaves before serving.
Enjoy this tasty biryani with chicken fry and raita.
Sent off to Priya's "CWS-Cardamom Seeds" event.

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