Indian Recipes World

Chettinad Chicken Biryani Recipe

July 25, 2009 By: admin Category: Non Veg Recipes No Comments →

Ingredients:
Chicken – 250 gms
Onion – 2
Tomato – 2
Basmati Rice – 1 cup
Cinnamom – small piece
Bay leaf – 1
Green Chilli – 4
Mint and coriander leaves – 1 cup
Turmeric power – 1/2 tsp
Ghee – 3 tsp
Oil – 1 tablespoon
Salt – to taste
lemon juice – 1 tsp
Water – as required
For Masala:
Ginger – 1 inch piece
Garlic – 5
Fennel seeds (sombu) – 1 tsp
Clove – 3
Cinnamom – 1 inch piece
Method:
1. Take a pan, heat oil and ghee 1 tsp and add cinnamom, bay leaf, chopped onion, tomato and fry.
2. Keep the masala ingredients grinded separately.
3. Add mint and coriander leaves to the pan and saute.
4. Now add the chicken pieces, turmeric, grinded masala, little salt and 2 cup water and allow the chicken to cook.
5. Soak the rice for 10 mins in water and add it to the boiling chicken.
6. Now add salt if needed, ghee and lemon juice and stir well and clove the pan.
7. Allow it for 3 whistles and open only after the steam subsides.
The authentic chettinad chicken biryani is ready to be served with onion raita.

Ingredients:

Chicken – 250 gms

Onion – 2

Tomato – 2

Basmati Rice – 1 cup

Cinnamom – small piece

Bay leaf – 1

Green Chilli – 4

Mint and coriander leaves – 1 cup

Turmeric power – 1/2 tsp

Ghee – 3 tsp

Oil – 1 tablespoon

Salt – to taste

lemon juice – 1 tsp

Water – as required

For Masala:

Ginger – 1 inch piece

Garlic – 5

Fennel seeds (sombu) – 1 tsp

Clove – 3

Cinnamom – 1 inch piece

Ingredients for Chicken Biryani

Method:

1. Take a pan, heat oil and ghee 1 tsp and add cinnamom, bay leaf, chopped onion, tomato and fry.

2. Keep the masala ingredients grinded separately.

3. Add mint and coriander leaves to the pan and saute.

4. Now add the chicken pieces, turmeric, grinded masala, little salt and 2 cup water and allow the chicken to cook.

5. Soak the rice for 10 mins in water and add it to the boiling chicken.

6. Now add salt if needed, ghee and lemon juice and stir well and clove the pan.

7. Allow it for 3 whistles and open only after the steam subsides.

Chettinad style Chicken Biryani served with raita

Chettinad style Chicken Biryani served with raita

The authentic chettinad chicken biryani is ready to be served with onion raita.

Rice Dhal Khichdi Recipe

June 01, 2009 By: admin Category: Variety Rice No Comments →

Ingredients:

Rice – 2 cups

Toor Dhal – 1/2 cup

Small onions (madras onions) – 100 gms

Dry red chilli – 3-4

Sambar Powder – 2-3 tsp

Oil, mustard – 1/2 tsp each

Salt – as required

curry leaves – to garnish

Water – 5-6 cups

Method:

1. Take a pan, heat little oil and add mustard and the allow it to pop.

2. Now add the red chilli, madras onions and curry leaves and fry them for few mins.

3. Add the required amount of water that will be needed to cook the rice and the toor dhal.

4. Allow it to boil and then add the rice and dhal.

5. Finally add salt,sambar powder and turmeric and mix well.

6. Close the pan and leave it for 2 whistles.

7. Open the pan after steam subsides and mix well. If interested add a tsp of ghee and mix well before serving.

Tasty and easy rice khichdi ready. The taste adds when served with Spicy brinjal curry.

Tomato Mint Biryani Recipe

April 07, 2009 By: admin Category: Variety Rice No Comments →

Ingredients:

Basmati rice – 1 cup

Ripe tomato – 4

Pudina or mint leaves – 1 cup

ginger garlic paste – 1 tsp

Onion big – 1

Cinnamom – a pice

Clove -2

Turmeric powder – a pinch

Garam masala powder – 1 tsp

Salt, oil – as required

Method:

1. Wash and soak the rice in water for few mins.

2. Grind the tomato finely without adding water.

3. Add oil to heating pan and add cinnamom, clove, ginger garlic paste, chopped onions and pudina leaves.

4. Fry them and add turmeric powder, garam masala, tomato paste, salt and water and allow it to boil.

5. Finally add rice and mix well and close the pan.

6. Allow it to cook for 7 -10 mins in low flame.

Tomato Mint biriyani is ready to be served with raita.

Pudina is rich in iron so it is advised for pregnant ladies and anaemic people.