hyderabadi chicken briyani

Ingrediants
Basmati rice-4cups
onion-2big
tomato-1small(like indian country side tomato_
gingergalric paste-7-8tsp
 
green chilli-2
mint-2hand full
coriender leaves-1 hand full
shan briyani masala-1 pack(50g)
chicken-1lb {Marinate chicken with 2tso of shan masala+curd+1tsp gingergarlic paste}
fennelseeds-1/2tsp
bayleaves-4
cinnamon-1/2
cardamon-1
cloves-1
water-6cups +1/2 cup.
saffron,red food color
As v have all spices in shan masala i used very less of spices.


Method:
soak rice for 30mts.

In kadai ghee+oil+all spices+onion.
Fry it well until oil gets coked well and turns to brown....
Now add gingergarlic paste+tomato.Stir it.
Once the tomato becomes jucy add masala for 30sec.switch of the flame and add 3tsp of curd.
Now add chicken and cok it well by covering the kadai.
It will levaes water so no need to adding water.with in 30mts it will be cooked and it will look like masala chicken.
In this case if u feels the masala is so thick u can add 1/2 cup of water and cook it for just 5mts.
Add salt to taste.bUT be carefull as v need to cook rice i n that too we need to add salt so add salt according to that.

Now rice:
normally peoples used to half cooking rice and make it to mix with chicken masala and cook in oven

But what i did is:-
wash the rice add water+1tsp oil+1cinnamon+1 cloves+1cardamon+1bayleaves.cook it in electric rice cooker.

i used to cook 2 cups at a time and 2 cups separate.so that Rice wont get s break.

Final process:

soak saffron in 5tsp of water for 5mts.I used to heat in microven for 30sec
red food color +water in cup

Now in a oven tray spread ghee or oil so that the rice wont get stick in tray.
spread 1cup of cooked rice.
now fried onions+coriender leaves+mint (optional)-----Adding mint give more delicious,good flavour to food
now spread one cup od cooked rice.
Next the chicken masala full
spread rice.
spread fried onions+coriender leaves+mint(optional)
now spread one cup of cooked rice.
spray the safron water and food color(red).put some coriender leaves cover the tray with Al foil.
set the oven for 350deg.keep the tray for 5mts exact then keep in warm for 30mt....

Now hyderbadi briyani is ready to serve.

 

Kara chuttney(tomato kara chuttney)

Ingrediants:
Tomato-2 romo
onion-1 medium sized
coconut-2pieces
redchilli-4
kashmiri chilli-2
garlic-3pods
ginger-1/2inch
hing-1pinch
channa dal-2tsp
urad dhal-1tsp
mustard-1tsp
curryleaves

Method:
In kadai oil+channadal+urad dhal.fry it.
Now add onion+tomato+chillis+garlic+ginger together.Fry it for 10mts.
switch of the flame,Grind it.
in kadai oil+mustard +curry leaves fry it pour over that girnded paste.

kara chutteny is ready.serve with hot idily,dosa.....

Rava dosa

Ingredients:
Dosa batter-1cup
rava-6tsp
curd-as needed
onion-1 small(equals to 10 shallots)
pepper-1tsp
cumin seeds-1tsp
green chilli-5
curry leaves
coriender leaves
ginger-optional

Method
In pan oil+onion fry it.Add green chilli+pepper+cumin+curry leaves..fry little..
Soak rava in curd for 30mts.
Mix all those.in dosa batter..batter should be little watery...

now batter is ready..u cna make rava dosa....will doing sprinkle coriender leaves above...

serve with coconut chuttney and sambar

chettinad chicken briyani

Ingredients:
chicken-1bowl or 1kg
onion-2 medium
tomato-2 small
coconut milk-1cup
fennel seeds-1tsp
cinnamon-1
cloves-3
cardamon-2
bayleaves-2
mint-10leaves
coriender-1/2 of mint

Grind masala:
ginger-2small piece
garlic-10pods
mint-10leaves
cinnamon-1 small
cloves-1
fennelseeds-1tsp
green chilli-5
shallots(small onion)-5

Marinate:
chicken+redchillipow(1tsp)+coriender pow(1tsp)+grind masala(1/2)+turmeric +salt.

Method:
In a pan ghee+oil+fennel seeds,cardamon,cinnamon,cloves,bayleaves+onion.fry it wellonce the onion is half cooked add mint (one hand full)and coreinder leaves(1/2 of mint)
.Now add the 1/2 of the remaining grinded masala.
Fry for 3mts.Add tomato.
Fry it until all get smashed.
Add the marinated chicken cook it until chicken turns white.dont cook until water comes..

Now soak rice (2cup) for 10mts.mix all those with rice +water+coconut milk

Note :
for 1 cup of rice-11/2 cup of water.

so for 2 cup of rice 1 cup coconut milk+2cup of water.

cook inelectric cooker.keep in warm for 10mts.
pressure cooker -1 whistle and 5 mts in sim.

 

orange rasam(soup)

Ingredients:
Orange juice-1/2cup--fresh
tomato-1
tamarind-very little
turmeric-pinch
salt
curry leaves
coriender leaves

Grind:
garlic(2pods),pepper(1tsp),cumin seeds(1tsp)

For seasoning
mustard,urad dhal,feenugreek.

Method:
Mix all those-smashed toamto,tamarind juice,orange juice,grinded one,all powders,curry and coriender leaves.Add salt to it..

Now in kadai oil+mustard +urad+feenugreek+above mix.cover it..keep it very low..once the bubbles starts coming out....switch of the flame...ready to serve,as soup or we can mix with rice,,,,,


Option:
if u have dhal u add in those mixture too.

vegetable dosa

Ingrediants:
any vegetables-1cup
onion-1/2
redchilli podwer-1tsp
pepper-1/2tsp
garam masala-4pinch.
turmeric powder-pinch
green chilli-2

Method
In batter add peper and green chilli(2)
In pan fry all veggies and onion together and when its half cooked add all powders and stir it for 5mts..
now in dosa pan spread the batter and with spoon spread the cooked masala.once the dosa is cooked cover tha dosa..if u want u can cut it into 2 half...

have with onion or tomato chuttney...

Mushroom capsicum gravy

Ingrediants:
Mushroom-1 bowl
capsicum-1/2
Onion-1(medium sized)
tomato-2medium sized
fennel seed-1tsp
cloves-2
cinnamon-little
cardamon-2
green chilli-2
chillipowder-2tsp
coriender powder-1tsp
turmericpowder-as needed
garam masala-1/2 tsp
curd-1tsp
ginger garlic paste-3tsp
paste-coconut(2pieces)+cashew-4+poppy seeds(1/2tsp))
curry leaves +coriender leaves.

method:
In kadai oil+fennelseeds+cinnamon+caradamon+cloves+onion+ginger garlic paste+tomato(fry until juicy)+all masala powders+curd+mushroom+capsicum+water(1/2cup).make it to boil until mushrooms r cooked.
hardly it will take 10-15 mts.
now add the paste make it to boil for 10mts.Add salt.
garnish with coriender leaves and curry leaves.