BUTTER CHICKEN RECIPE - Chicken Recipes

INGREDIENTS

700gm: Raw Chicken

Marinade

½ kg: Curd

1 tsp: Ginger garlic paste

1 tsp: Red chilli powder

Salt to taste

Gravy

100 gm: White butter

½ kg: Tomato (pureed)

½ tsp: Black cumin seeds

½ tsp: Sugar

1 tsp: Red chilli powder

Salt to taste

To Prepare Chicken

100 gm: Fresh cream

75 gm: White butter

4-5: Sliced green chillies

½ tsp: Crushed fenugreek leaves

How To make/cook Butter Chicken:

1. For the marinade, mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.


2. Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.


3. Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.


4. For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.


5. Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.


6. Cook till chicken is done.


7. Butter Chicken is ready to eat.


8. Serve hot with rice or naan.

GOSHT BIRYANI RECEIPE - Rice Recipes

Ingredients (Serves: 4)

1 kg: Mutton or lamb

2 cups: Basmati rice

1 tsp: Whole garam masala

2 cups: Yogurt

5 tsp: Ghee or oil

2 cups: Sliced onions

2-3: Green chillies

2 tsp: Ginger paste

2 tsp: Garlic paste

2 cups: Chopped tomatoes

Salt to taste

2 tsp: Coriander powder

2 tsp: Garam masala powder

1 tsp: Turmeric powder

1 tsp: Cumin powder

1 tsp: Red chilli powder

A generous pinch: Saffron

1 pcs: Ginger (two inch piece)

½ cup: Fresh coriander leaves

½ cup: Fresh mint leaves

½ cup: Warm milk

50 gm: Butter

For Garnishing Fried sliced onions
HOW TO COOK GOSHT BIRYANI

Clean mutton or lamb and cut into one and half inch sized pieces. Pick, clean and wash rice. Soak rice in water. Chop green chillies. Peel ginger and cut into julienne (thin strips). Wash coriander and mint leaves and roughly chop them separately. Soak saffron in warm milk and keep aside. Marinade meat pieces with yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes. Marinade for about four hours in a cool place. Cook rice in salted boiling water along with whole garam masala till rice is almost cooked. Strain and keep the rice warm. Heat ghee or oil in a thick-bottomed pan or pressure cooker. Add sliced onion and chopped green chillies. Cook till onion is light golden brown. Make sure to stir continuously. Add remaining ginger and garlic pastes and mix well. Add marinated meat and cook on high flame for seven to eight minutes. Now, add coriander powder, cumin powder and red chilli powder. Mix thoroughly. Stir in three cups of water, bring it to a boil, reduce heat and cook covered till meat pieces are almost cooked. Add chopped tomatoes, salt, one teaspoon garam masala powder and chopped fresh coriander leaves. Cook for fifteen minutes on medium heat, stirring occasionally. *In case you are cooking meat in the pressure cooker, add chopped tomatoes, salt, garam masala powder, two cups of water and chopped fresh coriander leaves after adding dry spices. Pressure cook till meat pieces are almost cooked. It normally takes two or three whistles to cook the meat. Ensure that the cooked meat does not have too runny a gravy. If that is the case, cook on high flame to reduce water content. Arrange half the quantity of cooked meat in an oven proof dish and spread half the quantity of cooked rice on top of the meat. Sprinkle a little garam masala powder, half amount each of ginger julienne, saffron dissolved in warm milk and mint leaves. Dot the rice with half the quantity of butter. Place a layer of remaining meat on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger julienne, saffron milk, garam masala powder, mint leaves and butter. Cover it with aluminum foil and cook in a pre-heated oven for fifteen to twenty minutes. Serve garnished with fried sliced onions and mixed vegetable raita.

TAMARIND RICE / PULIYOGAREY RICE / ANDHRA PULIHORA / PULI SADAM RECEIPE - Pongal Recipes

Ingredients:
Tamarind - 1 oz
Rice - 11/2 cups
Dry red chillies - 4
Gingely oil - 1 dsp
Ghee - 2 dsp
Black gram dal - 11/2 tsp
Bengalgram dal- 11/2 tsp
Mustard seeds - 1 tsp
Fenugreek - 1/4 tsp
Cashew nuts - 16
Asafoetida powder - a pinch
Turmeric powder - 1/4 tsp
Salt to taste
HOW TO COOK TAMARIND RICE:
Soak the tamarind in one cup of water for 15 minutes and draw the pulp and strain. Cook the rice in boiled water and drain it. Fry and powder, black gram dal and fenugreek and mix them with turmeric powder and asafoetida.
Season mustard, pieces of dry chillies, bengal gram and cashew nuts in gingely oil, add tamarind water, the powdered turmeric and asafoetida and boil till thick. Add enough salt and mix in the rice and the ghee.

COCONUT RICE RECIPE - Pongal Recipes

Ingredients:
Basmati Rice - 2 cups
Grated coconut - 1
Channa dal -1 tsp full
Urad dal (Black gram)- 1 tsp full
Green or red chilly
Salt to taste
Method of Preparation:
Wash and clean the rice, and cook in 1\4 litre of water till done. Heat the Ghee in a separate pan. Put in mustard seeds, channadal, Urad dal, and chillies. Fry lightly. Mix well with cooked rice. Add the grated coconut with salt to the rice and mix well.

RECIPE FOR CHICKEN FRIED RICE - Chicken recipes

INGREDIENTS
4 cup cold cooked rice
Light soy sauce, to taste
8 oz cooked chicken, chopped
oyster sauce, to taste
2 eggs
salt & pepper, to taste
1/2 cup green peas
oil for frying
1 medium onion, diced

HOW TO COOK CHICKEN FRIED RICE
Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired). Chop the chicken meat and dice the onion and green onion. Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later. Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas. Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and oyster sauce. Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).

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QUICK FRIED RICE

Ingredients.
Cooked Rice 4 cups
Frozen carrots and peas 2 cups
Ginger-garlic paste - 1 tsp
Onion soup mix 1 pkt
Dry onion flakes 2 tbsp
Salt to taste
Oil

Method
Heat about 2 tbsp oil in a pan and add the ginger-garlic paste, onion flakes and the onion soup mix.
Saut for a minute and add the carrots and peas.
Let it cook for around 5 -10 min or until the carrots are tender. Check if salt is required around now. Remember the soup mix has salt in it already. If required add some now.
Add the rice and mix well.
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KING PRAWN PULAO

Ingredients:

250 gms Jumbo prawns (shelled)

1 cups Basmati rice

4 medium sized Onions

10 cloves Garlic

1 inch piece Ginger

2 Green chilli

3 medium sized Potato

3 medium sized Tomato

1/4 medium bunch Fresh coriander leaves

4-5 strands Saffron

2 tbsps Milk

1 tsp Coriander seeds

1/2 tsp Cumin seeds

1/4 tsp Caraway seeds (shahi jeera)

5 Red chilli whole

5 Cloves

1 inch stick Cinnamon

3 Green cardamom

1/2 tsp Turmeric powder

10 Cashewnut

1/2 cup Oil

5 Black peppercorns

Salt to taste

4 tbsps Desi ghee

Wheat flour dough as required

Method:

Wash rice, drain and keep aside for two hours. Shell, de-vein prawns and wash them thoroughly under running water. Drain. Peel and wash onions. Slice two of them and finely chop the remaining two. Peel and roughly chop ginger and garlic. Remove stems, wash and slit green chillies. Peel potatoes and make round slices. Leave them in water. Drain just before use. Wash and finely chop tomatoes. Clean, wash and finely chop coriander leaves. Dissolve the saffron in two tablespoons of warm milk. Grind ginger, garlic, coriander seeds, cumin seeds, caraway seeds, red chillies, cloves, cinnamon, green cardamoms, turmeric powder to a fine paste. Soak cashewnuts in half a cup of water for fifteen minutes. Drain and grind to a paste. Parboil rice in three cups of water with a little salt. When rice is half done drain water completely and spread rice in a big flat plate. Heat sufficient oil in a kadai and deep-fry sliced onions till brown and crisp. Drain onto an absorbent paper and keep aside. In the same oil add peppercorns, green chillies and coriander leaves. Add chopped onion and fry till light brown. Add the ground masala paste and fry for two minutes. Then add prawns, cashewnut paste, chopped tomatoes and one-fourth cup of water. Add salt and cook till the gravy thickens. Sprinkle saffron and milk mixture over the rice and divide into seven parts. Divide the browned onions and prawns with masala into three parts each. At the bottom of a large vessel place slices of raw potatoes. This is to keep the rice from sticking to the bottom. Spread a layer of rice over the raw potato slices. Then spread a layer of prawns and onions over the rice. Continue the layering process as follows: rice, onion, rice, prawns and so on till you end with a final layer of rice. Make four holes on the topmost layer of rice and pour one tablespoon of ghee into each hole. Cover with a tight fitting lid and seal the edges with whole wheat flour dough. Cook low heat for about one hour or till the seal breaks and steam comes out. Then take off it the heat. The emission of the steam is an indication that the dish is ready. Serve hot.

LIME RICE (TAMILIAN STYLE)

Ingredients:

Rice- 2 cups
Lime- 2
Tumeric powder- 1tsp.
Sliced onion- 1 cup.
Ginger- 1inch piece.
Green chillies- 5.
Curry leaves- few.
Salt to taste.

Method:
Cook the rice in salted boiling water and drain the water. Spread the rice in a dish. Sprinkle the turmeric powder over the rice and mix carefully without mashing the rice. Add the lime juice and enough salt. Fry the onions and curry leaves and green chillies and mix it with the rice.
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It is One of the Recipes cooked during Pongal Festival.

CHILLI GARLIC RICE

Ingredients

Basmati rice- 1 cup
Chopped Cabbage 1 cup
Beans 1/4 cup
Chopped Green bell pepper 1/4 cup
Onions 1
Spring Onions 1 small bunch
Chopped Carrots 1/4 cup
Oil 3 1/2 tbs
Salt

For Grinding:

Green chillies 6
Garlic 4

Method:
Wash and cook the rice.
Allow it to cool and separate the grains.
Add the chilli garlic paste.
Now, heat oil in a pan and fry the cut vegetables one by one as follows:
Onions, Beans, Carrots, Bell pepper, Cabbage and in the end the spring onions.
When they are cooked add salt and cooked rice.
Fry in a high flame till the rice becomes hot. More Rice Recipes.

CHINESE FRIED RICE

Ingredients

2 cup of Basmati Rice
2 Carrots
1/4 lb Beans
6-8 Green chillies
2 bunches of Spring Onions
Salt
2 tsp Pepper
1/2 tsp Ajenomoto
1 tblsp soya sauce
2 tblsp of Oil

Method
Cook basmati rice with little salt.
Cut carrots, beans, spring onions and green chillies into very tiny pieces and boil them with little salt.
Take 2 tblsp of oil in the sauce pan and heat it.
When it is quite hot, put boiled vegetables into it and fry them for 6-7 minutes.
Add little ajenomoto, soya sauce to veggies and cook for 1 minute.
Add basmati rice and mix well and fry for 2-3 minutes.
Add 1 tsp of pepper powder at the end.
Top with Egg scrambled with little salt and chilli powder or Chicken small pieces fried with little salt, chilli and masala or Mince meat small pieces fried with little salt, chilli and masala.
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GREEN PEAS PULAO WITH RAITA

Ingredients

For Green Peas Pulao:

1 cup Green peas
1 medium sized onion finely chopped
2 cups basmati rice
1 medium sized tomato finely chopped
2 small green chillies finely chopped
A handful of raisins
1 tbsp cumin seeds
1 tbsp khuskhus
1 1/2 tsp turmeric powder
Salt to taste
Few pieces of Dalchini

For Raita:

1 medium sized onion
1 medium sized tomato
2 small green chillies
1 small cucumber
Few leaves of coriander
2-3 cups of Curd/yogurt
Salt to taste
1 tsp sugar

Method:

For Green Peas Pulao
Wash the rice and drain the water. Set it aside for atleast 15 mins.
In a pan, heat the oil. Add the cumin seeds, khuskhus and dalchini.
Add onion and allow to fry till the onions become pink.
Add the peas and chillies and again allow to fry on a medium heat.
Add the washed rice and stir fry for 2 mins.
Add the tomatoes and stir fry for a minute.
Add salt and turmeric powder and stir fry for 2 mins.
Add 4 cups of water and allow the rice to cook.

For Raita:

Beat the curd well to form a soft texture.
Chop the onion, tomato, cucumber and chillies finely and add them to the curd.
Add salt and sugar and mix well.
Finely cut the cilantro leaves.
Garnish the raita with the above cilantro leaves.

Serve Pulao / Raita with papad.
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RAJMA BIRYANI

Ingredients

4 Cups Rajma
3 Cups Rice
1 Large Tomato
1/2 tsp Elachi Powder
1/4 tsp Clove powder
2 1/2 tsp red chilli powder
4 Tbsp Curd
2 tsp Saffron Water

Method
Soak rice for about 1/2 hr in water and then pressurecook the rice. Keep the cooked rice aside.
Soak the rajma for about 3-4 hrs in water and then preesurecook them.
Take some oil in a pan. Saute the tomatoes and then add the curd, chilli powder, elachi powder, clove powder. Then finally add the Rajma and let it simmer for about 3-5 minutes. Keep the cooked Rajma.
In a oven proof dish first put a layer of rice and then a layer of Rajma. Then pour some curd.
Finally put another layer of rice and decorate it with garam masala powder and add the saffron water.
Cover it with the lid and put it in a 350oF preheated oven for 12 minutes.

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VEGETABLE BIRYANI

Ingredients

For Biryani:

400 gms. basmati rice
250 gms. cauliflower, cut into flowerettes
100 gms. green peas, shelled
100 gms. carrots, cut into 2.5 cm. long pieces
100 gms. french beans, cut into diamond shaped pieces
3 potatoes, cut into four pieces each
2 black cardamoms
4 green cardamoms
4 cm. cinnamon
4 cloves
8 peppercorns
1 tsp. shahjeera
3 bay leaves
Few strands of saffron

For Masala:
250 g. onions, sliced
3/4 cup curd
4 tsp. chilli powder
3 tsp. ginger-garlic paste
2 tsp. mint paste
1 1/2 tsp. garam masala powder
1 1/2 tsp. coriander-cummin powder
Salt
3 tbsp. ghee or more
Ghee for deep frying onions

For garnishing:

2 tomatoes, sliced
2 capsicums, sliced
2 onions, fried till crisp
Few mint leaves

Method:

For preparing vegetables:

Wash the vegetables and dry them well.
Mix all the ingredients for the masala, well except the ghee, and marinate the vegetables in it for one hour.
Heat ghee and deep fry the onions till well browned. Remove from ghee.
When cool, grind to a paste.
Wash and cook the rice in double the quantity of water. When done, remove the rice and spread it in a plate.
Keep aside to cool.

For preparing rice:

Lightly roast the saffron, powder and sprinkle over the rice.
Heat ghee in a kadai and season it with the whole spices.
Add the vegetables and saute for five minutes.
Add a little water and cook the vegetables till done and almost dry.
In a baking dish arrange alternate layers of rice and the prepared vegetables.
Top with garnish and bake in a moderately hot oven for 20 minutes.
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CHINESE RICE

Ingredients:

2 cups Rice
3 tbsp Oil
100 gms Beans Finely Chopped
2 Carrot Finely Chopped
1 Onion Sliced
100 gms Cabbage Finely Chopped
2 Spring Onions Finely Chopped
2-3 Green Chilies cut lenghtwise
1 tsp Ginger Chopped Finely
1 tsp Garlic Finely Chopped
2 tbsp Soya Sauce
Salt & pepper to taste
Method:

Pick, wash and soak the rice in enough water for 10-15 minutes and drain. Boil water, add rice and little salt. Cook uncovered on low heat till rice is tender. Take care not to overcook the rice. Each grain of rice should be separate. When rice is done, drain and add soom cold water and drain again using a large seive and set aside. Heat oil in a kadhai / large pan and stir fry all the chopped vegetables. Cook for 3-4 minutes. Take care that vegetables are not overdone, they should be crisp. Mix salt and pepper to taste. Add the cooked rice and mix well. Now mix the soya sauce to it. Cook the chinese fried rice for 2-3 minutes and serve hot.
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KASHMIRI FRIED RICE

Ingredients:

500gms Long Grain (Basmati) Rice
100gms Onion sliced vertically
5gms Cinnamon (dalchini)
5gms cardamom (Elaichi)
5gms cloves
a pinch of turmeric powder
1gm saffron (kesar)
10 ml Milk
20gms walnut
20gms cashew nut
1litre water
50gms oil
salt to taste

Method:

Wash and soak rice. Heat oil and fry onions till golden brown and remove. Fry whole spices, turmeric powder, add rice and saut. Add half-saffron dissolved in little warm milk. Add hot water and mix well. Cook a little. Finish with remaining saffron and cook till grains are separated and done. Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.
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CHICKEN KABAB PULAO - Chicken Recipe

Ingredients:
For Pulao :
basmati rice - 2 cups
ghee - 1/3 cup
onion - 1 cup, sliced
garlic - 2 tsp, minced
cloves - 6
cardamoms - 6
cinnamon - 2 sticks, 5cm each
mace - 2 blades
saffron - a big pinch (soaked in little milk)
raisins - 2 tbs
palmonds - 2 tbsp( blanched and sliced)
For Chicken :
chicken - 1 small, about 750 gm
turmeric powder - ½ tsp
chili powder - 1 tsp
coriander powder - 1 ½ tsp
black pepper powder - ½ tsp
poppy seeds (खसखस) - 1 tbsp
almonds - 1 tbsp
curds - ½ cupoil or ghee - 5-6 tbsp
onion - ½ cup, sliced
garlic - 4 flakes, chopped
salt to taste
Method:
For Pulao :
Wash the rice well. Drain completely.
Add 4 cups of water and soak for ½ hour.
Heat the ghee in a thick bottomed pan.
Add all the ingredients from onion to mace.
Fry till the onion is golden brown.
Add the rice with the soaking water. Add salt.
Crush the soaked saffron in milk and add to rice.
When the water begins to boil, cover the pan tightly and lower the flame.
Leave undisturbed till the water is absorbed and rice is cooked.
Fry the raisins and almonds in a table spoon of ghee ( extra) and mix gently in the rice without breaking the grains.
For Chicken :
Clean the chicken and wipe dry. Prick all over with a fork.
Powder poppy seeds and almonds together.
Mix them with rest of the masala , curds and salt.
Rub some of this paste inside the chicken.
Fill the chicken with some of the pulao and truss securely.
Rub some of the curd mixture over it.
Heat the ghee or oil in a kadai. Fry onion and garlic.
Add the chicken and fry, turning the birds carefully a couple of time.
When the chicken is browned, add the remaining curd mixture.
Cover and simmer till the chicken is cooked.
To serve, arrange the pulao on a serving dish.
Untruss the chicken and place over the pulao.
Pour the gravy from the kadai over it.

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