vegetable pulao

Ingredients

Basmati Rice -1 cup (soak it in water for 15-20 minutes and drain the water)
Carrot -1 big
Beans -6
Cauliflower - 4-5 florets (optional)
Potato -1
Onion -1
Peas - handful
Ginger – chopped 2 tsp
Green chilli -2
Pudina/mint leaves –handful
Lemon -1/2 a lemon
Oil -1 tbsp
Salt as required

For the seasoning

Cinnamon -1 inch piece
Cloves -4

 Method

Cut all the vegetables lengthwise and keep it aside.

Heat oil and add the ingredients for seasoning.

Sauté onion till they turn light pink, add ginger and all the vegetables including mint leaves, saute for a few minutes.

Then add rice, needed salt, 2 cups of boiling water and mix well.

Squeeze juice of half a lemon and pressure cook for 2 whistles.

 After it is done, garnish with coriander leaves and serve hot with raita or papads or any gravy of your choice. Pulao can be done with raw rice also, though tastes great with basmati rice.

Peas Pulav

 
Ingredients

Basmati Rice - 1 cup
Peas - 1 cup (Fresh/frozen)
Pudina/Mint leaves - 1 cup Finely chopped
Coriander leaves -½ cup Finely chopped
Onion - 2 medium size
Green chillies - 2
Ginger-Garlic paste - 1 ½ tsp or (Grind 2 garlic cloves and a small bit ginger)
Oil -2 tbsp
Ghee - ½ tbsp
Salt to taste

For the seasoning

Cinnamon - 1 inch piece
Cloves - 2
Cardamon - 1

Method

Wash and soak Basmati rice for 15 minutes. Drain and keep it aside.

Heat 2 tbsp of oil and ½ tbsp of ghee together, add the ingredients for seasoning.

Add finely chopped onions and sauté till it turns transparent, add ginger- garlic paste and fry for a few more minutes.

Add slit green chillies, peas, mint and coriander leaves and sauté a little.

Add basmati rice, 2 cups of boiling water, needed salt and pressure cook.

Your peas pulav is ready. You can serve it with potato chips, raita/pachadi of your choice, papads or any gravy.

CURD RICE

Ingredients

Rice - ½ cup
Curd- ½ cup
Milk – ½ cup ( I used toned milk)
Capsicum finely chopped – 2 tbsp
Tomatoes deseeded and finely chopped – 1
Carrots finely chopped – ½ a carrot
Chopped cucumber -2 tbsp
Finely chopped ginger – 1 tbsp
Green chillies – 1 deseeded
Salt needed
Oil – 1 tsp
Mustard – ¼ tsp

Method

Pressure cook the rice.

When done, mash it well with a masher and add milk to it.

After it cools, add curd and needed salt. Add all the vegetables.

Heat a tsp of oil, add mustard when it splutters, add ginger and green chillies. Sauté for a few seconds and add to the curd rice. Mix everything well.

Garnish with finely chopped coriander rice.

Yummy curd rice is ready.

You can add a little butter (optional) , a tbsp of pomegranates and few green grapes if you like. Since I do not prefer the sweetness of fruits in curd rice nor butter, I did not add those ingredients.

My kids do not prefer plain curd rice, may be because it is always available at home, but they enjoy the same curd rice if seasoned or presented differently.

Lemon Rice

 
Ingredients
Rice -1 cup
Lemon -1 (juicy one)
Cashewnuts- 5 -6
Salt to taste
Oil-3 tsp

For the seasoning

Mustard -1/2 tsp
Urad dal -1 tsp
Channa dal -1 tsp
Red Chillies -1
Green chillies -2
Finely chopped ginger-1 tsp
Turmeric Powder -1/4 tsp
Asafoetida -A pinch
Curry leaves -little
Finely chopped carrot -2 tbsp (optional)


Method

Cook rice. Spread it in a plate, mix a tsp of sesame seed oil to it, so that the grains will not stick together.

Heat oil, add mustard seeds, when mustard splutters , add urad dal, channa dal, red chillies and asafoetida .When dal turns slightly brown ,add green chillies, ginger, turmeric powder, curry leaves and finely chopped carrot (optional ).

Saute till the carrots are slightly cooked.

Squeeze lemon juice in a cup, add salt to it. Mix and add to the rice.

Add the seasoning to the rice and mix well. Add more lemon juice if required.

Add roasted cashewnuts and serve with papads or chips or curried potatoes.

Coconut Rice

Ingredients

Raw rice -1 cup
Grated coconut –3/4 cup

Mustard seeds –1 tsp
Channa dal/Bengal Gram/kadalai paruppu – 1 tbsp
Urad dal – 2 tsp
Red chillies – 2
Green chillies -2
Curry leaves – few
Ginger (finely chopped ) – 1 tsp (optional )
Oil /coconut oil - 1 tbsp
Asafoetida/Hing – a pinch
Cashew nuts -8-10

Method

Cook rice, spread it in a plate and keep it aside. You can use ordinary rice or Basmati rice. It should be cooked in such a way that the grains are separate.

Heat oil in a kadai/ pan, add mustard seeds, when they splutter, add channa dal, urad dal, cashew nuts and roast till it becomes slightly brown. (add channa dal first as it will take time to get roasted, then add urad dal and cashew nuts)

Add red chillies, green chillies, ginger, asafoetida and curry leaves and sauté for a few more seconds.

Add grated coconut and sauté for a few minutes till it becomes slightly brown. Add salt needed.

Add cooked rice and mix it well. Serve with papads or chips or any gravy of your choice.

Related articles

• Veg Pulav (Mixed vegetable Rice)

Tomato Rice

Ingredients needed
Basmati Rice -1 cup
Ripe juicy tomatoes -4
Onion -2 medium size
Green chillies -2
Ginger-Garlic paste -1 tsp
Chillie Powder -1 tsp
Turmeric Powder -1/4 tsp
Salt as required
Oil -2 tbsp
For the seasoning
Mustard - 1/4 tsp
Asafoetida - a pinch
Curry leaves - little
Method
Soak Basmati Rice for 20 minutes. Drain water and pressure cook rice adding 2 cups of boiling water.
Take juice of 4 tomatoes in a blender and keep it aside.
Heat 2 tbsp of oil in a kadai and add the ingredients for seasoning.
Add onions and saute till it turns translucent.
Add green chillies and ginger- garlic paste. Saute for a few more minutes.
Then add tomato juice, turmeric powder, chillie powder and salt.
Cook till oil separates.
Add the cooked rice to the tomato gravy and mix well.
Garnish with coriander leaves. Serve hot with papads, potato chips or raita.
You might love my Tomato Biryani Recipe also.

Pudina rice with Paneer

 
Ingredients needed

Basmati Rice – 1 cup
Onion -2 (medium sized)
Paneer cubes -10 pieces (fry it in oil/ghee)
Oil -1 tbsp
Salt to taste

For the grinding

Pudina- 1 bunch
Green chillie- 3 -4
Ginger– 1 small bit
Garlic- 3 cloves

For the seasoning

Cloves -3
Cinnamon -1 bit

Method

Wash and soak Basmati Rice in water for 20 minutes.

Then drain water and cook rice adding 2 cups of boiling water in a rice cooker/pressure cooker.

Finely chop onions and keep it aside.

Grind pudina, green chillies, ginger, garlic to a fine paste.

Heat oil and add the ingredients for seasoning.

Add onions and sauté till they turn pink.

Add the grounded paste, salt required and fry till oil separates. It will take only a few minutes.

Add the cooked rice and paneer cubes and mix well.

Serve hot with any raita and appalam.

Vegetarian Black Beans and Rice

 

Ingredients:

• 1 tablespoon olive oil
• 3/4 cups onion, chopped fine
• 1/2 cup green pepper, chopped fine
• 1 cup tomatoes, diced
• 1 15 ounce can black beans, drained, with liquid reserved
• 1/2 teaspoon thyme
• 1 teaspoon garlic salt
• 3 tablespoons cider vinegar
• 1/2 teaspoon hot pepper sauce
• 2 cups cooked rice
• lime wedge (optional)

Preparation:

In large skillet heat olive oil. Cook onion and green pepper until crisp tender; stir in tomatoes, beans, thyme and garlic salt, cook 3 minutes. Add vinegar, pepper sauce, and reserved juices and continue to cook 5 minutes. Serve black beans over rice. Garnish with lime wedge (optional).
See below for more vegetarian rice and beans recipes and more Caribbean black beans and rice recipes.

CHICKEN PAKORA

 

Ingredients:

500 gm Boneless Chicken Pieces
2 tbsp Oil
1 tsp Ground Cumin
1 1/2 tsp Salt
1-2 each Chopped Green Chillies (Jalapeno)
1 Chopped Onion
1 tsp Ginger-Garlic paste
2 tsp Vinegar
1 cup Curd
1 tsp Lemon juice

Preparation:

• Put everything but chicken and batter in blender and blend till fine
• Marinate the chicken pcs with the resulting mixture
• Keep in the fridge for 40 minutes.
• Put chicken in batter
• Deep fry it until its colour changes to golden brown Condiments
• Serve the chicken pakora with coriander or mint chutney or tomato ketchup

CHICKEN DRUMSTICKS

 

Ingredients:

6 Chicken Drumsticks
1 tbsp ginger-garlic paste
2 tbsp All-purpose flour (maida)
2 tbsp corn flour
2 eggs (beaten)
1/4 tsp pepper / chili powder
A pinch of sugar
Salt To Taste
1 tbsp Soya sauce
Oil for frying

How to make chicken drumsticks:

• In a bowl add Soya sauce, ginger-garlic paste, sugar.
• Add chicken wings coat well and set aside for 1/2 hour.
• Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs .
• Heat oil in a wok / kadhai.
• Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown.
• Serve chicken drumsticks hot with thin slices of onions and lemon.

MURGH DO PYAAZA

 

Ingredients:

1 chicken
1/2 -1 tsp salt
2 tbsp lemon juice
3/4th cup ghee
4 large onions (chopped)
2 flakes garlic (crushed)
2 cups /142ml curd / plain yogurt
11/4th cups water

Spices

6 cloves
1 brown cardamom
12 black peppercorns
2 pieces cinnamon stick
1/2 tsp ground ginger
1 tsp turmeric powder
1 tsp red chili powder

Garnish

1 tsp garam masala powder
225gms tomatoes (peeled & halved)
1 medium onion (chopped and fried)

How to make murg do pyaaz:

• Cut the chicken into four or eight pieces. Mix the salt and lemon juice and rub all over the chicken. Set aside for 30 minutes.
• Heat the ghee in a deep pan and add the first four spices. Stir well then add the chicken, onion ,garlic and remaining spices.
• Cook gently for 15 minutes, stirring continuously.
• Add the curd / yogurt and stir for 5 minutes over a low heat. Add the water, cover and simmer for 40-50 minutes, or until the chicken is tender.
• Sprinkle the top with garam masala powder, arrange the tomatoes around the dish and cover with the onion.
• Cook murgh do pyaaza over moderate oven (180 degree C, 350 degree F, gas mark 4) for 10 minutes before serving.

Chicken Afgani Kabab

 

Ingredients:

1 Small whole Chicken
1 tbsp Magaz (Melon Seed) paste
1 1/2 tbsp Cashewnut paste
1 tbsp Khuskhus (Posto / Poppy seeds) paste
1/2 cup Cream
2 tbsp Butter
2 tsp White pepper
Salt To Taste

How to make chicken afgani:

• Clean the chicken and keep aside.
• Make a paste of all the ingredients and marinate the whole chicken well with this. Keep marinated for four hours.
• Grill in a tandoor (charcoal grill) till golden.
• Serve the murgh afgani hot with onion rings.

INDIAN BUTTER CHICKEN

 

Ingredients:

1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream

How to make butter chicken :

• Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
• Put the chicken into a large mixing bowl and pour over the yogurt mixture.
• Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
• Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.

Rajasthani Shola kebab

 

Ingredients

Serves: 4

• 500 gram lamb or goat meat (minced)
• 1/2 cup curd
• 2 teaspoon vinegar
• 1 teaspoon red chilli powder
• 1/2 teaspoon crushed black pepper
• 1/2 teaspoon sauf powder
• 1/2 teaspoon kalongi seed powder (onion seed)
• 1/2 teaspoon rai powder (black mustard seeds)
• 1/2 teaspoon , jeera powder (cumin seeds)
• 1/2 teaspoon dhaniya powder (coriander)
• 1/2 teaspoon garam masala powder
• 1 tablespoon papaya paste
• 2 tablespoon mustard oil
• salt to taste

Preparation method

Prep: 5 mins | Cook: 20 mins | Extra time: 2 hours, soaking

1.

Mix all the ingredients together and seat aside to marinate for 2 hours.

2.

Roast lamb pieces in tandoor /oven or grill it. Serve hot with tangy tamarind chutney.

Make in advance You can marinade lamb in advance and keep it in freezer.

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• Mutton Kolhapuri....Fiery Lamb Curry

Green Chili Chicken Curry

 
 Ingredients:
 

1. Chicken : ½ kg (Boneless or with bone)
2. Oil : 3 tbsp
3. Onion :2 (medium) (Finely chopped)
4. Tomatoes :  2 (Finely chopped)
5. Ginger & Garlic paste  : 2 ½ tbsp
6. Curry leaves : 6-7
7. Potato : 1 (cut into cubes)
8. Aniseed   : 1 ½ tbsp
9. Bay  Leaves : 2
10. Cinnamon : 1″
11. Cardamom : 2
12. Cloves : 4
13. Fennel seeds : 1 tbsp
14. Grated Coconut:1 cup
15. Cashew nuts: 6
16. Poppy seeds : 2 tbsp (soak in water for half an hour)
17. Green chillies : 10-12 nos (according to your spice level)
18. Salt to taste

 Method Of preparation :

1. Cut and clean the chicken and keep it aside.
2. Pour little oil in a pan and fry the green chillies until the color changes and allow it to cool.
3. Grind the green chillies, poppy seeds, fennel seeds, coconut and cashews to a thick paste.
4. Just crush the aniseed, cinnamon, cloves and cardamom.
5. Heat the pan with little oil in it and fry the crushed mixture well (cinnamon, cloves  and cardamom).
6. After that add the chopped onions and curry leaves, fry them for few minutes or till it becomes translucent.
7. Now add ginger garlic paste fry them till the raw smell goes off.
8. And add the tomatoes mix it all together and let them sit in the heat for 2-3 minutes.
9. Now add the chicken, potato, turmeric powder and salt to taste, then cook it well.
10. After 10 min add the ground paste and simmer cook for 10 – 15 minutes.
11. Bring  the consistency you want by adjusting water.
12. Garnish with coriander leaves .
13. Serve it hot with  rice or chapati.

Chicken cutlet

 
Preparation time: 30 minutes
No of Cutlets : 10-12
Spice level : 3 out of 5
Ingredients:

• Boneless Chicken : 1 lb
• 1 Potato : 1 big (quartered)
• Onion : 2 cups (Finely chopped)
• Green chilies : 3 (finely chopped)
• Turmeric Powder : 1/4 tsp
• Ginger & garlic paste : 1 tsp
• Garam Masala Powder : 1 tsp
• Red Chili Powder : 1/2 tbsp
• Coriander Powder : 1 tbsp
• Black Pepper Powder : 1/2 tsp (Crushed finely)
• Coriander Leaves : 1/2 cup (finely chopped)
• Mint Leaves : 2 tbsp (finely chopped)
• Egg : 1
• Bread Crumbs: 11/2 cups

Method Of Preparation:

1. Wash and cut the chicken into pieces. Boil the chicken and potato. Shred the chicken finely. Keep it aside.
2. Mash the potatoes and keep it aside.
3. Heat oil in a pan add chopped onion fry them till it becomes translucent.
4. Now add 1 tsp of ginger & garlic paste fry them till raw smell goes off.
5. Then add green chilies , shredded chicken and mashed potato fry them together.
6. Now add turmeric powder, red chili powder, coriander powder, garam masala powder, salt and black pepper powder.
7. Mix it all together and finally add coriander leaves and mint leaves.
8. Cook it medium heat for 4-5 minutes until the raw smell goes off and cooked well.
9. Remove from heat and let the mixture cool down.
10. In a flat bowl beat the egg and keep it aside.
11. Spread the bread crumbs in a plate.
12. Take a handful of this mixture and make medium size balls out of it.
13. And dip it in the beaten egg and roll it in the breadcrumbs.
14. Flatten the cutlet slowly into thick patties. (you can make any shape out of it)
15. Shallow fry  the patties in oil, until both the sides turns golden brown.
16. Serve it hot.

Mutton Biryani

 
Preparation time: 30 minutes
Cooking time: 1 hr and 30 minutes
No. of servings: 6
Spice level: 3.5 out of 5
Ingredients:

• Mutton – 1 kg (2.2 lb, chopped into small pieces)
• Red onions – 3 (medium size)
• Green chilies – 14 (adjust to your spice level)
• Ginger – 100 gram (two big pieces)
• One whole big garlic
• Tomatoes – 3 (big)
• Mint leaves – a handful
• Basmati rice – 2 and 1/2 cups
• Salt to taste
• Oil – 6 tbsp

Spices:

• Turmeric powder – 1/2 tsp
• Garam masala – 1 tsp
• Cinnamon stick – 2 (each 2″ inch in length)
• Cloves – 6
• Cardamom – 6
• Bay leaf – 3 to 4
• Black peppercorns- 1 tbsp
• Crushed black peppercorn – 1/2 tsp

1. Wash mutton a couple of times and pressure cook with salt and 1/2 tsp of crushed black peppercorns. Add water until the mutton is fully immersed.
2. Cook for 4 to 5 whistles. Mutton should be very soft but not over cooked.
3. Transfer mutton to a bowl and reserve the mutton stock (remaining liquid from the cooked mutton).
4. Heat 5 tbsp of oil in the same pressure cooker, add cut green chilies, chopped onions and saute until brown and caramelized.
5. Add all the spices except turmeric and garam masala and saute for 5 minutes or until the spices releases its aroma.
6. Add  salt, finely ground ginger and garlic paste (equal amount), mix well for a minute and add chopped tomatoes.  Cook until tomatoes are mashed.
7. Add turmeric powder, garam masala and mint leaves, cook for a minute and add mutton. Mix everything well and let the gravy cook for a couple of minutes to coat with all the spices.
8. Add 4 and 1/2 cups of reserved mutton stock to the gravy. If you do not have enough stock add water.
9. In between rinse basmati rice and spread it in a towel or paper towel to absorb the moisture.
10. Heat a tbsp of oil (preferably olive oil), add basmati rice and saute for a couple of minutes.
11. Add this to the gravy, mix well, add some more salt and pressure cook for 15 minutes over low heat and turn off the stove and leave it for another 20 minutes.
12. Now that the pressure will be released, slowly remove the lid and transfer the contents to a serving tray.
13. Serve with raitha.

Spicy Mutton Curry

 
Ingredients:

• Mutton:500gm
• Onion : 2
• Tomatoes : 2
• Ginger& Garlic Paste : 3 tbsp
• Oil : 5 tbsp
• Cinnamon stick : 1 inch
• Cloves : 3
• Bay leaves : 2
• Fennel seeds : 1 tbsp
• Turmeric Powder: 1tsp
• Curry leaves : 6 to 8
• Red Chili Powder : 1/2 tbsp
• Coriander powder : 1 tbsp
• Black Pepper : 2 to 3 tbsp ( according to your spice level)
• Coriander leaves : few ( for garnishing)

Method Of Preparation:

1. Heat 1/2 spoon oil in a pan add onions sautee till it becomes soft and translucent .
2. Add tomatoes and fry them all together for about 5 minutes .
3. Remove them from heat and let it cool for few minutes.
4. Grind ‘em into a smooth paste. Keep it aside.
5. Heat 3 tbsp of oil in a pressure cooker, add the ground paste and fry it in the oil for 2 to 3 minutes.Then add the ginger & garlic paste .
6. After the raw smell off ginger and garlic goes off, add the mutton and mix it all well. Fry the mutton with the masala for 5 to 8 minutes in medium flame.
7. Now add the red chili powder, turmeric powder, coriander powder , black pepper , salt and half cup of water into it.
8. Stir it well so that all of the ingredients mix together and close the lid of the pressure cooker.
9. Pressure cook it until the whistle goes off 4 times. After that remove from heat and keep it aside.
10.  Heat the remaining oil in a kadai/pan add cloves, cinnamon, bayleaves, fennel seedsand curry leaves. After the seeds sputter add the  pressure cooked gravy in to it . Boil it for a few minutes or till it comes to complete boil.
11. If the gravy is little  watery leave it in a medium heat until it becomes a bit thick in consistency and remove from heat.
12. Garnish it with coriander leaves.

Spicy Chicken Masala

Spicy Chicken Masala Recipe

Recipe source: From my recipe files

Prep & Cooking Time: 30-35 mts

Serves 4-5 persons

Cuisine: South Indian

.

Ingredients:Marinate:
½ kg chicken, washed and cut into medium sized pieces
3 tbsp curds
1 tsp red chilli powder (adjust to suit your spice level)
¼ tsp turmeric pwd
salt to taste
Make a paste:
6-7 cashewnuts
4-5 tbsps milk
Dry roast and make a fine powder:
1” cinnamon
10-12 curry leaves
3 cloves
Rest of the ingredients:
3-4 tbsps oil
2 big onions finely chopped
1 large tomato finely chopped
1 tsp ginger-garlic paste
1 tsp coriander powder
3/4 tsp black pepper powder (adjust to suit your spice level)
¼ tsp cumin powder
coriander leaves for garnish

1 Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 mts. 2 While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside. 3 Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside. 4 Heat 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat. 5 Add coriander pwd, cumin pwd, pepper pwd and combine well and fry for another minute. 6 Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste. 7 Heat 1 1/2 tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes. 8 Add the ground masala paste, cashewnut paste and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt. 9 Garnish with fresh coriander leaves.

Keema Biryani

Recipe: Keema Biryani
 
Try this authentic Mughal delicacy today!

Ingredients:

350 gm Basmati Rice
400 gm Keema
3 tbsp Curd
1 large-sized Onion (chopped)
1 tbsp Ginger-Garlic Paste
100 gm Ghee
1/2 cup Milk
A few strands of Saffron
1-inch piece Cinnamon
3-4 Cardamoms
4-5 Cloves
1 tsp Red Chili Powder
1 cup Chicken Stock
2 tbsp Lime Juice

Procedure:

Cook rice in salted water, till it is just half cooked. Drain the water and keep it aside.
Mix the saffron in milk and keep aside.
Heat ghee in a medium-sized pan and fry chopped onions, till they become translucent.
Now, add the whole spices and let them splutter.
Mix in keema and ginger-garlic paste. Fry for 6-7 minutes, on medium heat.
Once the keema is properly fried and releases aroma, mix curd and red chilli powder.
Turn the heat to low and cook for another 3-4 minutes.
Turn off the flame and set aside.
Place one part of the half cooked rice in a baking dish. Then, add a portion of prepared keema and sprinkle half of the saffron milk and half of the lime juice.
Now, cover with another portion of rice and repeat the same process with keema, saffron and lime juice. Top it with the remaining rice.
Pour chicken stock over the layers of biryani.
Lid the top or seal it with a foil. Bake in the oven, at a low temperature for 15 minutes.
The Keema Biryani is ready to be served.

Chicken Pulao

 
Recipe: Chicken Pulao

Ingredients

Boneless chicken,1 1/2 inch pieces(600 grams)
Basmati rice,soaked(1 1/2 cups)
Red chilli powder (1 teaspoon)
Salt(to taste)
Ginger paste(2 tablespoons)
Garlic paste (2 tablespoons)
Oil(4 tablespoons)
Cumin seeds(1 teaspoon)
Cloves(6-8)
Green cardamoms(6-8)
Bay leaves(2)
Cinnamon (2 inch stick)
Onions,sliced (2 medium)
Tomatoes,chopped (3 medium)
Yogurt(1/2 cup)
Chicken stock (3 cups)
Instructions

Take chicken pieces in a bowl. Add half red chilli powder, salt, half the ginger paste, half the garlic paste and mix.

Keep it in the refrigerator for fifteen to twenty minutes to marinate.
Heat oil in a pan, add cumin seeds, cloves, green cardamoms, bay leaves and cinnamon. Sauté till fragrant. Add onions and sauté till lightly browned.

Add the remaining ginger paste, garlic paste and red chilli powder. Stir and sauté for two minutes.

Add tomatoes, salt, yogurt and continue to sauté for two minutes.

Add rice, marinated chicken pieces and coriander leaves and mix well.

Add chicken stock and bring it to a boil. Cover, reduce heat and let it cook till both the chicken and rice are done.

Serve hot.

Murg Makhani

 
Recipe: Murg Makhani
Ingedients 
 

• 1 Whole chicken
• 1 tbsp Sour curd
• 2 tsp Coriander powder
• 1 tbsp Lemon juice
• 1 Large onion
• 2 tsp Cumin powder
• 1 tsp Red
• 4 Garlic flakes
• 2 Ginger
• 2 tsp Red chilli powder
• 5 tbsp Butter
• 2 tbsp Cream
• 4 Tomatoes (chopped)
• 1 tbsp Tomato sauce
• 1 tsp Garam masala
• 1/2 tsp Cumin powder
• 4 Green chillies (chopped)
• 1/2 tsp Turmeric powder
• Salt to taste

How to make

Cut chicken into pieces.

Prick holes into pieces.

Grind onions, garlic and ginger to make a paste.

Mix sour curd, lemon juice, onion paste, and ginger garlic paste, red chilli powder well in a bowl.

Rub this mixture over chicken pieces.

Keep it to marinate overnight.

Mix chopped tomatoes, tomato sauce, garam masala, chopped green chillies, turmeric powder and cumin powder.

Prepare a sauce from this mixture.

Heat the butter in a pan and put chicken pieces into it.

Cook it till it turns smooth.

Add cream to the prepared sauce.

Keep it on medium flame.

Put chicken pieces in sauce and heat it for sometime.

Spread more cream and serve.

PANEER BUTTER MASALA

Recipe: Paneer Butter Masala


Ingredients:

250 gm Paneer
2 Onions (blanched and pureed)
2tbsp Butter
3 tbsp Tomato puree
1 tsp Ginger garlic paste
2 tbsp Cashew nut paste
2 tbsp Kashmiri chili powder
1 tsp Coriander powder
1 tsp Turmeric powder
1 tsp Garam masala
1 Cup Fresh cream

Procedure:

Cut Paneer in cubes and fry. Soak them in warm water so that they become soft.
Heat butter in a kadai and add the onion puree and sauté till they turn light brown in color. (This is also known as brown paste.)
Add Ginger garlic paste to the brown paste mixture and sauté for some time.
Then add the Kashmiri chili powder, coriander powder, cashew paste, tomato puree, turmeric powder, garam masala powder and salt and sauté for some time.
Add the soaked paneer cubes, little water and allow it to cook till the gravy becomes semi-solid.
Finally garnish it with fresh cream.
The delicious Paneer Butter Masala is ready to be served!