Fried Chicken Dum Biryani Recipe

Ingredients

 For chicken masala

• Chicken 1kg
• Onion 4 (400g)
• Tomato 3 (230g)
• Ginger 20g
• Garlic 30g
• Green chilli 4
• Curry leaves
• Curd 1/4 cup (60g)
• Coriander leaves
• Mint leaves
• Red chilli powder 2tbs
• Coriander powder 2 tbs
• Garam masala 1tsp
• Pepper powder 1 tsp
• Lemon juice 1tbs
• Turmeric powder 3/4 tsp

 For rice

• Basmati rice 4cups(850g)
• Ghee 5tbs
• Whole spices (cardamom 8, cloves 4, cinnamon 2inch pieces 2, mace 2 pieces, fennel seeds 1 tsp)
• Ginger 8g(crushed)
• Garlic 12g(crushed)
• Carrot 30g
• Onion 30g
• Coriander leaves
• Mint leaves
• Salt1tbs
• Water 7 cups

 Others

• Fried onion 
• Fried cashews
• Fried raisins
• Pineapple pieces

 Method

   Chicken masala

• Marinate chicken pieces with salt, lemon juice, 1tbs red chilli powder ,1/2 tsp pepper powder and 1/2 tsp turmeric powder for minimum 30 minutes.
• Deep fry the marinated chicken until cooked thoroughly.
• Add 7tbs oil in a pan and stir and cook  4 thinly sliced onion along with some coriander stem.
• When the onions become very soft add ginger, garlic, green chilli and curry leaves.
• Stir for 2 minutes.
• Add tomatoes and cook until very soft.
• Add chilli powder, coriander powder, turmeric powder and pepper powder and stir for 1 minute.
• Add curd and stir well.
• Add fried chicken, 1 cup hot water, garam masala, coriander leaves and mint leaves
• Turn off the heat and keep this ready.

 Rice

• Wash and soak the rice for 30 minutes
• Then drain and keep this ready.
• Heat up ghee and add the whole spices
• Add ginger, garlic, onion and stir for a few seconds
• Add water and bring to boil
• Add salt, carrot, coriander leaves , mint leaves and rice
• When water and rice become the same level, reduce the flame to low, put the lid and cook till the entire water get absorbed.(almost 8 minutes)

 Dum

• Layer half of the chicken masala and rice in a thick bottomed vessel.
• Sprinkle garam masala, fried onion, fried cashew, fried raisin, coriander leaves, mint leaves and pineapple pieces
• Layer the remaining masala and rice
• Repeat the layering with garam masala, fried onion, fried cashews, fried raisins, coriander leaves, mint leaves and pineapple pieces.
• Heat on the lowest heat for 10 minutes.
• Wait for 30 minutes.
• Then serve with pickle, raita and pappad.

  

Special Chicken Biryani Recipe

Ingredients 

  To marinate

• Chicken 1 kg
• Onion 4 (450g) (to be fried until golden brown)
• Ginger garlic paste 3tbs
• Salt
• Lemon juice 1tbs
• Turmeric powder 1/2 tsp
• Red chilli powder 1tbs
• Coriander powder 2tsp
• Garam masala 1tbs
• Green chilli 6
• Coriander leaves 
• Mint leaves
• Curd 1 cup (230g)

 For rice

• Basmati rice 4 cups (850g)
• Cardamom 6, cinnamon 1 small piece, cloves 4, mace 2 small pieces, fennel seeds 1 tsp
• Ginger garlic crushed 1 tsp
• Onion a small (30g)
• Coriander leaves and mint leaves
• Carrot a small piece 30g
• Water 7 cups
• Salt 3 tsp
• Ghee 5 tbs

 Method

• Marinate chicken with all the ingredients listed under 'to marinate' for minimum 1 hour
• Heat 4 tbs oil in a pan
• Add marinated chicken pieces and stir for 5 minutes
• Cover and cook till the chicken pieces become soft
• Stir in between to prevent burning
• 
  

Vegetable Stew Kerala style Recipe

Vegetable Stew

 Ingredients:

• Potato 2 (200g)
• Carrot 1(100g)
• Green peas 1/2 cup (100g)
• Beans 4 (50g)
• Onion 1 (100g)
• Thin coconut milk 2 cups (500ml)
• Thick coconut milk 1 cup (250ml)
• Green chilli 4(adjust according to taste)
• Curry leaves
• Ginger 1 small piece
• Roasted cashews 2tbs
• Pepper powder 1/2 tsp
• Garam masala 1/2 tsp
• Whole spices (cardamom 4, cloves 3, cinnamon 1 inch piece, star anise)

 Method

• Heat 2tbs coconut oil in a pressure cooker.
• Add whole spices and let them crack.
• Add sliced onion, ginger, green chilli and curry leaves.
• Stir and cook for 2 minutes.
• Add pepper powder and garam masala and combine well.
• Add potato, carrot, green peas and beans and give a good stir.
• Add thin coconut milk.
• Add salt as needed.
• Cover and cook for 1 whistle.
• Turn off the flame and let the pressure goes away naturally.
• Open the cooker and turn on the flame.
• Add thick coconut milk and heat this up; Do not boil after adding the thick coconut milk.
• Finally add some roasted ghee and fresh curry leaves.
• Delicious vegetable stew is ready.
• Serve with appam, idiyappam, pathiri, chapati etc.