How to Chicken Biryani

Biryani  originated in Turkey or Persia. The Muslim travelers  brought this to India and other places on the map closer to Persia.  From Hyderabadi Biryani, to Luckhnawi one all are made in different ways. The taste of the biryani might differ but which one is the best is a difficult answer.

Ingredients:-

1 kg – chicken, cut into medium size pieces
½ kg basmati rice
1.5 litre of water
1 tsp – Ginger paste
1 tsp – Garlic Paste
3- large onions, finely sliced
3 – green chillies, chopped
1 cup – chopped fresh mint leaves
1 cup – chopped fresh coriander leaves
1 tsp – red chilli powder
10 strands of saffron(Kashmiri kesar)
½ cup – milk
2 cups – yoghurt
2-3 tbsp – lemon juice
7- cloves
2 – bay leaves
5 – green cardamoms
1 – inch piece cinnamon
2 tbsp – ghee
¾ cup – oil
Salt to taste
Grind to paste – 7 cloves, 4 cardamoms, ½ tsp – whole pepper, ½ inch piece – cinnamon

Cooking Procedure:

Soak saffron in warm milk and keep aside. Saffron is the stigma of a flower, crocus.
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Recipe: Fried Fish

Fried fish is a regular dish made all over the world in different ways and has its different versions that are all palatable. It goes well with chips or if you want something Indian then try it with dal and rice. Fish is consumed in India far and wide. The delicious Indian masalas used in making fish and eaten with the rice makes it a wonderful combination. It’s a staple in the coastline belt of India. 

Ingredients:

1 Kg fresh fish fillets.
1 – Egg white, beaten.
1 cup – bread crumbs.
2 tbsp. – melted butter.
Salt as per taste.
¼ tsp – pepper powder.

Cooking:

Preheat oven at 350 degree C.
Mix egg, salt and pepper
Dip the fillets in egg
Roll in bread crumbs
On a baking tray put the fish to bake after greasing it
Pour melted butter over fillets
Bake for 10 mins or till it’s done
Serve hot.

How to cook Poha

In India, Poha is considered to be one of the most humble breakfasts to digest. Made from the thick flattened rice, gives an excellent tangy, spicy, sweet taste. Works wonder if inserted grated coconuts and onions. For its  quality of getting cooked fast, they are easily available on streets and hotels of India.

Ingredients

Beaten Rice- 1 Cup.
Crushed Groundnuts- ¼ Cup.
Coconut Grated- ¼ Cup.
Coriander leaves- ¼ Cup.
Curry leaves- 1 stalk.
Sugar- ¼ tsp.
Salt to taste.
Green chillies- 5.
Oil- 1.5 tsp.
Lime Juice- 1 tsp.
Chopped onions-2.
Small potato chopped-1.
Cumin seeds & Mustard seeds- ½ tsp.

How to cook:

Wash Poha properly.
Heat little oil in heavy sauce pan and add seeds. Put the chopped potatoes.
Add green chillies and curry leaves stir it for 2 to 3 minutes.
Add onions and fry it till tender.
Now add Poha and other ingredients.
If you need tangy taste squeeze lemon.
Use coriander and garnish it with remaining coconut.
Serve it with hot masala tea or coffee.

How to cook Malai Kofta

Malai Kofta has great appeal due its creamy richness, mesmerizing taste and blend of aura. This makes it perfect cuisine which can be served for celebrating occasion or ethnic festivals. Originated in 12th Century, still it has its own charm of emanating delicious flavours.

Ingredients

For Gravy

Cream- 125 Gms.
Khoya or Paneer- 75 Gms.
Milk- 150 ml.
Cashewnuts- 50 Gms.
White pepper powder- 3 tsp.
Sugar-2.5 tsp.
Grated ginger- 2 tsp.
Nutmeg powder- ¼ tsp.
Turmeric powder- ½ tsp.
Crushed garlic- 1 tsp.
Cinnamon- 1.
Cloves- 6.
Salt to taste.
Ghee- 3 tsp.

For Kofta

Khoya- 50 Gms.
Paneer- 50 Gms.
Medium potatoes- 5.
Cashew nuts- 20 Gms.
Raisins- 20 Gms.
Chopped fine green chillies- 4.
Ginger grated- ½ tsp.
Chopped coriander- 1 tsp.
Cumin seeds- ½ tsp.
Salt to taste.

For garnishing

Grated cheese or cream- 1

Coriander powder- 1 tsp

Method of cooking :

Wash and boil potatoes.
Mix all the ingredients of Kofta except raisins.
Now shape them in small balls then flatten it put 2-3 cashews and raisin in the centre and make into ball.
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