| Veg. Biriyani |
| Chicken Biriyani |
| Chinese fried rice |
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Veg. biriyani: |
| Ingredients: |
| For Rice: | For Vegetables: |
| Rice 50g | Carrot 25g cut into cubes |
| Bay leaf 1no. | Potatoes 25g cut into cubes. |
| Cinnamon small piece. | peas 25g shelled |
| Shah jeera 1/8tsp. | Capsicum 25g square pieces |
| salt 1/2tsp. | Tomatoes 50g.chopped |
| fat 1t. | Onion 25g chopped finely |
| Masala for grinding | For decoration |
| Garlic 2 flakes | Onion 25g Thin slices |
| Ginger small piece | Cashew nuts few(fry till lt brown) |
| Green chilli 1no. | Curds 25g |
| Cardamom 1no. | fat to line the pan |
| Clove 1/2no. |
| Cinnamon small piece |
| Poppy seeds 1t |
| Chilli pdr 1/4 tsp |
| Turmeric pdr 1/4 tsp |
| Mint leaves 2 nos. |
| Salt to taste |
| Method: |
| Rice |
| 1)Clean,wash and drain the rice and keep aside for 15 to 20 mins. |
| 2)Heat ghee,add all the spices, when spices become light brown add rice and saute on slow flame till light brown, add double the amount of boiling water to the volume of rice, add salt and cook till it is done. |
| Vegetables: |
| 1)Heat fat,add onion, fry till light brown,add ground masala.Saute till it becomes lt.brown, add all the vegetables and salt.Add 1/4 cup of water and cook on slow flame. |
| How to arrange the biriyani |
| 1)Divide the rice into 3 parts and vegetables into 2 parts. |
| 2)Melt fat in pan.Add the sliced onion, sautee till light brown.Arrange the rice and vegetable layers alternately ending with rice, on the top.Spread beaten curds and simmer for about 7-8 mins on slow flame. |
| 3)Garnish with fried onions and cashew nuts and serve. |
|
| Chicken biriyani |
| Ingredients |
| Rice 250gms |
| Chicken 1/2 kg |
| Curd 1/2cup |
| Onion minced 2 cups |
| Ginger-garlic-greenchilli paste |
| Mint leaves |
| Coriander leaves |
| Coriander pdr |
| Tomatoes 2no. |
| Chilli pdr |
| Garam masala |
| Whole garam masala |
| Milk 1 cup |
| Saffron |
| Butter |
| Method: |
Marinate the chicken pieces in ginger-garlic-green chilli paste,curd,garam masala pdr for 1/2 an hour.Par-boil (half cook) the rice adding whole garam masala and bay leaves.Drain and keep ready.Now heat oil in a pan.Add again whole garam masala followed by chopped onion.When onion turns brown, add chilli pdr, coriander pdr,turmeric pdr and tomatoe slices.Fry well. Then add marinated chicken pieces along with masala batter.Now add lots of mint and corinder leaves and salt.Cover and cook till oil separates.(rememberto keep some onion slices separately).
Now take an oven-proof dish. First add one layer chicken followed by rice .Then add some onion slices, mint and coriander leaves.And also little butter.Again add chicken and then rice.Keep repeating.Finally add kesar soaked in milk on top of teh layers.Now cover the dish with aluminium foil and keep in preheated oven (320 degree F) for 15 mins.Serve hot with any raita. |
|
| Chinese fried rice |
| Ingredients: |
| Rice 1/2 cup |
| Boneless chicken 250 gm |
| cabbage 200gm |
| Spring onion 2no. |
| Onions 2no. |
| Carrots 2no. |
| Capsicums 2 no. |
| Beans 50gm |
| Vinegar 1tsp |
| Soya sauce 1tsp |
| Ajinomoto 1tsp |
| Oil 6tsp |
| Method: |
Parboil the rice in plenty of water till done.Drain and keep aside to cool.Heat oil and add sliced onions.Fry till golden brown, then add rice.Saute till rice is done(fried).Add little soya sauce and vinegar.Remove from pan and keep aside.
In the same pan, heat oil, stir chicken till done.Remove from oil,keep aside.In the same oil add all chopped vegetables and spring onions.Saute well in high flame till done.Now add chicken and rice, mix well add soya sauce,vinegar,ajinomoto.Garnish with chopped spring onion leaves.Serve hot. |