For people who doesn't wanna deal with all the utensils needed for cooking the famous Biriyani.
Ingredients
250 gms basmati rice
500 gms chicken (boneless, cut into pieces)
2 medium onion (sliced)
1 tbsp ginger paste
1 tbsp garlic paste
2 cups of water
3 medium tomatoes (puree)
Salt and black pepper powder (to taste)
1/4 tsp turmeric powder (haldi)
1 tsp cumin seeds (jeera)
1 tsp garam masala
4 cloves (laung)
2 cinnamon sticks (dalchini)
2 bay leaves (tej patta)
Black cardamom (big elaichi)
2 – 3 peppercorns (kali mirch)
2 tbsp oil / ghee
2 tbsp almonds and cashewnuts
1 tsp raisins
8 – 10 strands of saffron
Method
1. Wash and soak rice for ½ an hour in cups of water. Drain the water
2. Add salt and 1 tbsp oil / ghee to the soaked rice. Boil covered at 100% power or 9 – 10 mins and then at 60% power for 5 – 6 mins in microwave safe bowl.
3. Allow to stand covered for 5 mins.
4. In another microwave safe bowl heat oil at 100% power for 30 secs. Add sliced onions, cumin seeds, salt, turmeric powder, clove, cumin, black cardamom, bay leaves, pepper corns, tomato puree and ginger-garlic paste.
5. Microwave (covered) at 100% power for 5 – 6 mins. Add chicken pieces and microwave (covered) at 80% power for 5 – 6 mins. Stir in between.
6. Add rice and arrange in layers microwave for another for 3 mins at 60% power.
7. Sprinkle garam masala. Allow to stand for 10 mins.
8. Garnish with fried nuts, raisins, saffron and chopped coriander and serve hot.
Sunday, January 30, 2011
Spicy homemade chicken
A spicy curry that I often cook at home when the tongue is tired of dealing with the melancholy taste of regular home food.
Ingredients
Chicken : 1 lb
Onion: 1 lb
Green Chilli: 7-8
Ginger: 2 whole
Garlic: 2 whole
Dry Red Chilli: 10
Cooking Oil: As per requirement
Cilantro leaves: 1 bunch
Greek Yogurt: 1 cup
Salt: As per requirement
Ginger-Garlic Paste
Peel off the ginger and garlic and chop them roughly. Take the stem of the green chillies and chop them roughly but keep them seeded. Put the ginger,5-6 cloves of garlic and 4-5 green chillies in the mini cuisinart with 3/4 cup of water and make a paste out of them. Keep the cuisinart on till you got a thick paste and a sharp smell of chilly which hits you right when you take off the lid.
Red Chilly Paste
Take the stem off the dry red chillies and de-seed them. Crush them roughly and drop them in the cuisinart with chopped up cloves of garlic and a little bit of water. Keep the cuisinart on till you got a thick paste and a sharp smell of chilly which hits you right when you take off the lid.
Preparation
Dice the chicken into small pieces and clean it well off. Then put the chicken in a bowl with the yogurt, 2 tablespoon of ginger-garlic paste, 1 tablespoon of red chilly paste and salt to taste. Mix it all up and leave it to marinate for 1 hour. Chop up all the onion and the rest of the green chillies meanwhile.
Cooking
Take a pan and put it on heat. Put some oil in the pan and wait for it to heat up. Once the oil is heated, throw all the onions in the pan and saute them till you smell the flavor of fried onion. The put 3-4 tablespoon of ginger-garlic paste in the middle of the onion and keep stirring it till the raw smell of ginger and garlic is gone. Then put the rest of the chopped up green chillies in the mixture and stir it till you can smell the hint of chilly alongside all the other flavors. Now put the marinated chicken in the cooking pan by taking it off the marinated bowl by hand. Stir the chicken with all the mixture and make sure it is completely covered with all the mixture. Keep stirring and then leave it for 2 minutes. Now mix 2 tablespoons of the red chilly paste with the rest of the marinade and pour it in gently on to the chicken in the pan. Make sure not to fill it up. Keep stirring all the ingredients in the pan till they make a a thick curry. Now add salt as required after tasting the curry a bit, cover the pan and leave it on low flame for 5-10 minutes till the chicken is soft and can be separated with a spoon.Keep an eye on the chicken and stir it at regular intervals so that it doesn't stick to the bottom of the pan. Once the curry has dried up a bit and the chicken is soft, pour the chopped up cilantro leaves and mix it well. Then put the lid back on and leave it for 2 minutes.
Ingredients
Chicken : 1 lb
Onion: 1 lb
Green Chilli: 7-8
Ginger: 2 whole
Garlic: 2 whole
Dry Red Chilli: 10
Cooking Oil: As per requirement
Cilantro leaves: 1 bunch
Greek Yogurt: 1 cup
Salt: As per requirement
Ginger-Garlic Paste
Peel off the ginger and garlic and chop them roughly. Take the stem of the green chillies and chop them roughly but keep them seeded. Put the ginger,5-6 cloves of garlic and 4-5 green chillies in the mini cuisinart with 3/4 cup of water and make a paste out of them. Keep the cuisinart on till you got a thick paste and a sharp smell of chilly which hits you right when you take off the lid.
Red Chilly Paste
Take the stem off the dry red chillies and de-seed them. Crush them roughly and drop them in the cuisinart with chopped up cloves of garlic and a little bit of water. Keep the cuisinart on till you got a thick paste and a sharp smell of chilly which hits you right when you take off the lid.
Preparation
Dice the chicken into small pieces and clean it well off. Then put the chicken in a bowl with the yogurt, 2 tablespoon of ginger-garlic paste, 1 tablespoon of red chilly paste and salt to taste. Mix it all up and leave it to marinate for 1 hour. Chop up all the onion and the rest of the green chillies meanwhile.
Cooking
Take a pan and put it on heat. Put some oil in the pan and wait for it to heat up. Once the oil is heated, throw all the onions in the pan and saute them till you smell the flavor of fried onion. The put 3-4 tablespoon of ginger-garlic paste in the middle of the onion and keep stirring it till the raw smell of ginger and garlic is gone. Then put the rest of the chopped up green chillies in the mixture and stir it till you can smell the hint of chilly alongside all the other flavors. Now put the marinated chicken in the cooking pan by taking it off the marinated bowl by hand. Stir the chicken with all the mixture and make sure it is completely covered with all the mixture. Keep stirring and then leave it for 2 minutes. Now mix 2 tablespoons of the red chilly paste with the rest of the marinade and pour it in gently on to the chicken in the pan. Make sure not to fill it up. Keep stirring all the ingredients in the pan till they make a a thick curry. Now add salt as required after tasting the curry a bit, cover the pan and leave it on low flame for 5-10 minutes till the chicken is soft and can be separated with a spoon.Keep an eye on the chicken and stir it at regular intervals so that it doesn't stick to the bottom of the pan. Once the curry has dried up a bit and the chicken is soft, pour the chopped up cilantro leaves and mix it well. Then put the lid back on and leave it for 2 minutes.
Spicy Chicken Curry is ready.
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