CHICKEN BIRYANI

CHICKEN BIRYANI

MARINATION

·       Chicken

·       Curd or yogurt

·       Ginger garlic paste

·       Salt as required

·       Turmeric powder

·       Red chilli powder

·       Biryani masala

·       Lemon juice

DRY SPICES

·       Bay leaf

·       4 Green cardamoms

·       4 to 6 Cloves

·       1inch cinnamon stick

·       1star anise

·       Shahi jeera

·       1 strand mace

OTHER INGREDIENTS

·       2 Cups basmati rice

·       2 tbsp ghee or oil

·       1 large onion slice thinly

·       Half cup mint

·       1 green chilli slit or chopped

·       4 tbsps curd

·       ¼ to ½ tsp red chilli powder

·       1 tsp biryani masala powder

·       ¼ tps salt

·       3 cups water

·       2 tbsps fried onions

TO MAKE BIRYANI MASALA

·       Very small nutmeg piece

·       5 green cardamoms

·       ¼ to ½ tsp. pepper corn

·       5 cloves

·       1 to 2 inch small cinnamon stick

·       ½ fennel seeds

·       ½ tsp. stone flower

RECIPE

1.   Add chicken to a bowl. Also add 3 tbsps curd to it.

2.   Add ginger garlic paste, 1 spoon of biryani masala, ½ salt, red chilli and turmeric powder.

3.   Mix everything well and marinate the chicken. Cover and set this aside for 1 hour. You can also rest it overnight in the fridge.

4.   Heat ghee or oil in a pressure cooker. Make sure you use a large cooker for this.

5.   Add the spices and saute them for a minute.

6.   Add onions. Saute until they turn light brown.

7.   Add marinated chicken. Saute it on a medium heat for 5 mins.

8.   Lower the flame completely. Cover and cook until the chicken is soft and completely cooked.

9.   Check if the chicken is cooked completely. At this stage there is no moisture left in the cooker.

10.   Add curd, chilli powder, green chilli, mint and biryani masala. Mix well and spread it evenly in a single layer.

11.   Spread the rice all over the chicken. Pour 3 cups water and add salt. Pour 2 cups water across the sides of the cooker.

12.   Level the rice gently on top. Add some mint and fried onions .

13.   Set the flame to medium high on a regular burner. Cover and cook for 1 whistle.  

STUFFED CAPSICUM

STUFFED CAPSICUMS

INGREDIENTS

·         4 TO 5 small or large as per your choice capsicums

·         2 to 4 medium potatoes

·         Steamed peas

·         1 small onion

·         Garam masala

·         Turmeric powder

·         Red chilli powder

·         Chopped cilantro

·         Salt as require

RECIPE

1.       First, boil the potatoes till they completely tender and cooked throughly. Peel and grate the potatoes and keep aside.

2.        In a small frying pan, heat oil. Add chopped onion and fry it until in turns brawn.

3.       Then add garam masala, red chilli powder, turmeric powder and salt.

4.       Add smashed potatoes and mix everything well.

5.       Saute it for few minutes and then put in steamed peas and cilantro.

6.       Cook for 5 minutes.

      7.       With a spoon or with your hands, stuff the potato mixture in the capsicum.

8.       Heat oil in a pan and place the stuffed capsicum in the pan.

9.       Cover the pan and allow it to cook on a low flame.

10.   Garnish it and serve.

INTRODUCTION

It is said that food is a key to anyone's heart.

Spoon Of Spices is a blog dedicated to all the food lovers sprcially those who love Indian spices.

Cooking and eating always helps to reduce my stress.

One of the thing i love about cooking is that it enhances your creativity - mixing flavours, colours, things that go well together on a plate.

Another thing i love is the pleasure that food gives.