Chicken Biryani,Kadhi & Fried Rice
​
​
​
​
​
​
Chicken Biryani
​
Ingredient:
Biryani Masala: -Zeera (Cumin seeds) 1 tbs
-Dar chini (Cinnamon) 2 sticks
-Badi elaichi (Black cardamom) 1
-Sabut kali mirch (Black peppercorns) ½ tsp
-Hari elaichi (Green cardamom) 3-4 -Laung (Cloves) ½ tsp
-Jaifil (Nutmeg) ½ inch piece -Badiyan phool (Star anise) 1
-Shahi zeera (Caraway seeds) ½ tsp -Javatri (Mace) ½ tsp
-Namak (Salt) 1 & ½ tsp or to taste -Laung (Cloves) 3-4
-Badi elaichi (Black cardamom) 1
-Sabut kali mirch (Black pepper corns) 6-8
-Zeera (Cumins seeds) ½ tsp -Aalo bukhara (Dried plums) 4-5
-Haldee powder (Turmeric powder) 2 tsp
-Dar chini (Cinnamon stick) 1-2 -Hari elaichi (Green cardamom) 2 -Tez paat (Bay leaf) 1
-Lal mirch powder (Red chili powder) 1 tbs Green chili paste:
-Hari mirch (Green chilies) 12-15
-Paani (Water) as required Rice:
-Paani (Water) as required
-Sabut garam masala (Whole spice) 1 tbs -Namak (Salt) 2 tbs
-Podina (Mint leaves) 20-25
-Basmati chawal (Basmati rice) soaked ½ kg Gravy:
-Ghee ½ cup
-Chicken ½ kg
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Green chili paste 2 tbs or as required -Biryani masala
-Dahi (Yogurt) 4 tbs
-Paani (Water) 1 & ½ cup Layering:
-Pyaz (Onion) Fried 1 cup -Tamatar (Tomatoes) Sliced 2
-Podina (Mint leaves) handful
-Hara dhania (Green coriander) handful
-Green chili (Green chili) 3-4 -Dahi (Yogurt) 1 cup
-Zarde ka rang (Food color) 2-3 pinch -Chawal (Rice) Boiled
-Zarde ka rang (Food color) 2-3 pinch -Pyaz (Onion) Fried
-Podina (Mint) handful -Hara dhania (Green coriander) handful
-Aalo (Potatoes) Boiled with salt & food color (optional)
​
Directions:
For Biryani Masala:
-In spice mill,add cumin seeds, cinnamon stick,black cardamom,black pepper corns,green cardamom,cloves,nutmeg,staranise,black cumin and mace, grind to make a coarse powder. -In grinded powder,add salt,cloves,black cardamom,black pepper corns,cumin seeds,dried plums,turmeric powder,cinnamon stick,green cardamom,bay leaf,red chili powder and mix well.Biryani masala is ready and set aside.
For Green chili paste:
-In grinder,add green chilies and water,grind and set aside.
For Rice: -In pot,add water,bring it to boil and add whole spice,salt,mint leaves.
-Add basmati rice (soaked), mix it and boil til ¾ th done,strain and set aside. For Gravy:
-In pot,add ghee,let it melt,add chicken and cook until color changes.
-Add ginger garlic paste and sauté little. -Now add green chili paste,mix and fry for 1-2 minutes.
-Add biryani masala and yogurt,mix well until oil separates,add water and bring it to boil.
-Cover and cook until ½ cup gravy remains. For Layering: -In gravy,add fried onion,tomato (sliced),mint leaves,green coriander,green chili,yogurt,food color,boiled rice,food color,fried onion,mint,green coriander,potatoes (boiled),cover and cook on low flame for 10-12 minutes.
-Bombay biryani is ready.
​
Kadhi Rice
Ingredients:
Prepare Kadhi:
-Baisan (Gram flour) 1 Cup
-Dahi (Yogurt) sour ½ kg -Pani (Water) 1 & ½ Cups
-Oil 3 tbs -Curry pata (Curry leaves) 10-12 -Zeera (Cumin seeds) ½ tsp
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Haldee powder (Turmeric powder) 2 tsp -Lal mirch powder (Red chili powder) 1 tbs
-Namak (Salt) ½ tbs or to taste -Pani (Water) ¼ Cup -Pani (Water) 3 Cups Prepare Pakoray:
-Baisan (Gram flour) 2 Cups
-Namak (Salt) 1 tsp or to taste -Baking soda ¼ tsp
-Pani (Water) 1 Cup or as required
-Dhania (Coriander seeds) crushed 1 tbs -Lal mirch powder (Red chili powder) 1 tsp
-Hari mirch (Green chilies) chopped 2
-Pyaz (Onion) sliced 1 medium
-Hara dhania (Fresh coriander) chopped ¼ Cup Tadka:
-Oil ¼ Cup
-Pyaz (Onion) sliced 1 small -Lehsan (Garlic) 3 cloves
-Sabut lal mirch (Whole red chilies) 4-5 -Zeera (Cumin seeds) 1 tsp
-Curry pata (Curry leaves) 8-10
Directions:
Prepare Kadhi:
-In frying pan,add gram flour and roast until fragrant & let it cool. -In bowl,add roasted gram flour,yogurt and mix well. -Gradually add water and mix well until smooth and set aside. -In pot,add oil,curry leaves,cumin seeds,ginger garlic paste and mix well. -Add turmeric powder,red chili powder,salt and mix well. -Add water and mix well for 2 minutes. -Add gram flour yogurt mixture and mix well. -Add water,mix well and bring it to boil,cover and cook on low flame (approx. 2 & ½ hours) and keep stirring in between.
Prepare Pakoray:
-In pot,add gram flour,salt,baking soda and mix well. -Gradually add water and mix well to form a smooth batter. -Add coriander seeds,red chili powder,green chilies,onion,fresh coriander and mix well. -In wok,heat oil and fry pakoray until crispy and golden. -Now add fried pakoray in kadhi,stir gently and cook for 1-2 minutes.
For Tadka: -In frying pan,add oil,onion and fry until translucent. -Add garlic and fry. -Add whole red chilies and mix,add cumin seeds,curry leaves and mix well. -Now add tadka on kadhi and serve with rice.
Fried Rice
Ingredients:
​
• Boil Rice:
• Salt 1 tsp
• Vinegar 1 tsp
• Rice 1 & ½ cup Vegetable & egg:
• Oil 2 tbs • Egg 1
• Garlic 1 tbs
• Spring onion white chopped ½ cup
• Carrot grated 1 cup
• Cabbage chopped ½ cup
• Spring onion chopped ½ cup
• Salt 1 tsp
• Chinese salt 1 tsp
• Black pepper 1 tsp
• Soya sauce 1 tsp
• Vinegar 1 tsp
​
• Water ¼ cup Direction:
​
Soak rice in water for two hours. Boil water and add salt, vinegar to it. Add it to the boiling water. Add oil in it and give it a boil. Drain water and set aside. Take another pan and add 1 tbs oil to it, crack an egg and stir it quickly to make it in threads. Take out egg set aside. Add 1 tbs of oil and add garlic to it. Then add spring onion (white part) and carrot and mix well. Next add cabbage, spring onion, salt, Chinese salt, black pepper, soya sauce and vinegar. Cook for 2 mins and then add the rice and fried egg and mix. Add ¼ cup water and keep it on low flame for 5 mins.
