Chiken Birayani

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Chicken Biryani

Chicken Biryani is the most ordered and liked rice preparation in India. Here is an easy chicken biryani recipe. North or south Indian chicken biryani has its own regional recipes.

Total Time: 1 hr + 3 hrs Marinating 
Serves: 3

Ingredients:

2 cups Basmati Rice
3/4 kg Chicken Pieces
1 cup beaten Yogurt (curd)
3 sliced onion
1 medium Tomato chopped 1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
1 tsp Coriander Powder
1/2 cup Warm Milk
Saffron a pinch
Salt to taste
7 tbsp Ghee / Oil Grind to Paste: 1 tsp Ginger Paste
1/2 tsp Garlic Paste
1/4 cup Coriander Leaves
1/4 cup Mint Leaves
3 -4 Green Chillies
For garnish 2 tbsp Green Coriander Leaves
2 tbsp Mint Leaves (Pudina)

How to make easy chicken biryani :

• First, make a fine paste of all the ingredients under the Grind to paste using a tablespoon of water.
• Mix tomato puree, yogurt, the green paste made earlier, red chili powder, turmeric powder, roasted cumin powder, garam masala, coriander powder, and salt. Stir well.
• Marinate the chicken with this mixture and keep aside for 3-4 hours in refrigerator.
• Heat oil in a pan. Fry the onions until golden brown.
• In a small bowl take the warm milk and soak the saffron in it and keep aside.
• Add the marinated chicken and cook for 10 minutes. Stir occasionally.
• Now add the beaten curd and chopped tomato and cook further till the oil separates.
• Check the salt at this stage as later you cannot add the salt.
• Now add the rice and mix well with the soft hand as not to break the rice grains.
• Add 4 cups of water to the rice. Mix saffron in milk and add to it.
• Add cardamom powder. Stir once.
• Cover the lid and cook on low flame till the rice is done.
• Take it out on a rice platter.
• Garnish with green coriander and mint leaves and serve hot.
• This chicken biryani goes well with mix vegetable raita.

Regards 

Amrut Gupta

Alu Chat

Amu_Ki_Recipes

Alu Chat 

Ingredients 
Serves: 4 

• 1 big potato boiled and cut into small cubes
• 1/4 cup pomegranate seeds
• 2 tbsp spicy green chutney
• 2-3 tbsp sweet chutney
• 4 tbsp sev
• 4 tbsp spicy groundnuts
• black salt or Kala namak as per taste

• coriander leaves
• 1 tsp chili powder
• 1 tsp chat masala powder
• 1 tomato cut into small pieces
• 1 big onion cut into small pieces
• 1/4 cup sprouts ( can be green gram, channa dal etc)

Directions
Prep:30min  ›  Cook:15min  ›  Extra time:10min other  ›  Ready in:55min 

1. Boil the potato and cut into small cubes
2. mix all the above ingredients in a bowl and serve with sev on top and few pomegranates seeds on top.

Regards 

Amrut Gupta

Carrot Achar

Amu_Ki_Recipes

Carrot Achar

Carrot Achar is simple to make and compliments many dishes.

It is best served as a side for other Indian dishes to add that additional flavour.

          Ingredients:

• ·         1 cup of carrot, cut in thin strips
• ·         3 tsp mustard seeds
• ·         2 -3 green chillies, cut
• ·         2 tsp vinegar (or to taste)
• ·         1/4 tsp turmeric powder
• ·         2 tbsp oil
• ·         Salt to taste.

         Method:

1

•       Heat a pan with 1 1/2 tbsp of oil and add mustard seeds. Then add vinegar and take         off the heat.
• 
  
•       In another pan, put some oil and cook the carrots slightly for a couple of minutes. Make     sure the carrots are slightly cooked but still crunchy.
• 
  
•        Add turmeric powder. Add the green chillies to the pan. Transfer to a bowl.
• 
  
•        Add the mustard oil mixture to the bowl and mix.
• 
  
•       Refrigerate for up to 3 days.  

        

        Regards 

        Amrut Jagdish Gupta

Aloo Mattar Paneer

Amu_Ki_Recipes

Aloo Mattar Paneer

Aloo Mattar Paneer is a satisfying one-pot meal which can be 

enjoyed with roti or basmati rice.

    Ingredients:

• ·         350 g paneer cubed, pan fried
• ·         200 g potatoes, boiled and cut
• ·         150 g frozen peas
• ·         2 onions
• ·         4 small tomatoes
• ·         1 tbsp ginger paste
• ·         2 green chillies
• ·         3 tbsp greek style yoghurt
• ·         1 1/2 cup water
• ·         3 tbsp oil
• ·         1 tsp cumin powder
• ·         2 tsp garam masala
• ·         2 tsp coriander
• ·         1/2 tsp turmeric
• ·         Salt to taste
• ·         Coriander leaves for garnishing

          Method:

• 1.    Grind onions into a fine paste and keep aside.
• 2.    Grind tomatoes and keep aside.
• 3.    Heat oil and fry the onion paste until it is light brown in colour (5-7 mins).
• 4.    Add tomato paste, ginger paste and fry for another 2 minutes.
• 5.    Add the cumin, turmeric, garam masala, coriander powders. Add the green chillies too. Fry until the oil begins to separate from the masala.
• 6.    Add the peas and potatoes into this mixture.
• 7.    Add the paneer, water and salt.
• 8.    Reduce the flame and simmer for 10 minutes or until the gravy has thickened.
• 9.    Add whisked yoghurt and stir.
• 10. Garnish with coriander leaves.

         Regards 

         Amrut Jagdish Gupta