Easy One pot Chicken Biryani

 Easy One pot Chicken Biryani 

No fuss steps infact a one pot preparation with a flavourful outcome! 

"Fall in love with the irresistible flavours of this homemade chicken biryani. I have used Zorabian Chicken for this recipe. 

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Now let's get straight into the recipe. Here's how you can make it:

Ingredients:

500g Chicken (I have used skin whole chicken pieces from Zorabian Chicken )

For Marination- 

1/2 tsp salt, 

1/4 tsp turmeric pwd,

2 tsp  kashmiri chilli pwd,

1 tbsp coarsely crushed coriander seeds, 

2 tbsp Biryani Masala, 

1 tbsp ginger garlic paste 

handful of chopped mint & coriander leaves, 

3 tbsp thick yogurt.

For Rice Preparation 

350g Basmati Rice 

 Handful of Whole spices (cardamoms, small cinnamon stick, cloves & 1 Bayleaf) 

Other Ingredients 

1/4 cup Oil/Ghee 

4-5 onions, sliced

2 medium tomatoes

For Topping: 

saffron, 

1 tbsp fried onions (birista) 

 Coriander & mint leaves

Method:

1. Marinate the chicken pieces with the marinade ingredients listed above and keep aside for 30 mins.

2. Next wash & soak the basmati rice for 30 mins.

3. Keep the rice to cook with dry spices and salt. Cook for 8 minutes and leave the rice a little undercooked.

 4. Mix a pinch of saffron with warm water to use later  

5. Take a deep bottom pan, add oil+ghee & add the sliced onions. Fry until golden brown  and crispy. Set aside some of this for garnish.

6. Now add marinated chicken & fry for 5 mins. 7. Add chopped tomatoes at this stage.Cover & cook for 10 minutes. 

7. Once masala is cooked through, layer the rice over it. Drizzle saffron & add the birista.   9.You can also add more ghee over the rice if you like.

8.  Cover the pot with a tight lid & lower the flame down. Let it stay on low flame for another 10-15 mins. 

Note - If your pan is not heavy bottomed, place it on a tawa. Switch flame off & let it rest for another 10 mins. Then open & garnish with fresh coriander/mint. Serve hot with raita!

 Enjoy♥️ delicious and easy one pot biryani.  

  

Z- Easy Zafrani Murg, Mughlai Style

Hello Foodie and friends,

Wish to have a rich Mughlai type gravy dish? Do you think the process is very elaborate and difficult? Well, not if you work smart and follow the easy steps listed below. I made this delicious Zafrani Murg with cashew nuts, garam masala,  yogurt and saffron as the main flavouring agents.

Ingredients

    500 gms Chicken (boneless cooks faster)

1 tsp Red Chilli powder

100 gms curd

1/2 tsp Garam Masala Powder

10-12 strands Saffron Soaked in 2 tbsp warm milk

10 Cashew Nuts Soaked in warm water

1 cup Fried Onions (Birista)

1 tsp chicken tandoori masala

3-4 drops Kewra Essence

2 tsp Ginger Garlic Paste

1 tsp Coriander Powder

½ tsp cumin powder

1 tbsp ghee

3 tbsp Oil

Whole Garam Masalas (3-4 Green Cardamom, 4-5 Black peppercorns, 3-4 Cloves, 1 inch Cinnamon)

Salt to taste

Method

1. First, marinate the chicken with curd turmeric and salt and keep aside till needed.

2. Then take the fried onions and cashew nuts and blend in a mixer to make a thick paste. You can add a little water to make it easier.

3. Heat the ghee and oil in a pan. 

When this is hot, the dry whole spices of green cardamom, black peppercorns, cloves, and cinnamon stick. Fry for a few seconds.

4. Now add the paste in the pan and cook for 1-2 minutes on low flame.

5. Now add cumin powder, ginger garlic paste, yogurt, red chili powder, coriander powder,garam masala powder, and salt.

6. Cover the Kadai and cook on low flame for another 2 to 3 minutes.

7. Now add the chicken and blend it in, stir and cook covering the pan for 10 more minutes.

8. Open the pan to add the saffron in milk and kewra essence and cook for another two minutes till chicken is done.

9. Now garnish with coriander leaves and fried onions. Serve hot with naan or rice and a dash of lime.


With this recipe postbI complete my BlogchatterA2Z Challenge 2020. 

Mexican Chicken in Red Sauce Recipe - Pollo Rojo Chicken

Mexican Chicken in Red Sauce Recipe

The Wild Asparagus Table is an interesting concept brought together by Ms. Saloni Malkani - Founder member of the FBAI and Chef Ananya Banerjee. Once a month they introduce an International Cuisine, bringing home chefs/ food enthusiasts, together with a potluck lunch or dinner.

Each lady researches and stir up a dish to present on the day planned. It can be a starter, main course or dessert.

It was the fastest finger win, to be a part of the second #WildAsparagusTable. And the theme for the month of August was Mexican Cuisine.
Mexican food has Spanish, European and traces of African and Asian influences. Their food is full of robust flavors, spicy and is generally slow-cooked all together. The primary ingredients in the cuisine are corn, beans, garlic, avocado, cacao, locally grown vegetables, all kinds of meats and of course - Chillies. What's your favorite Mexican food?

On my quest to cook easy yet delicious dishes, I decided to try a Mexican Chicken in Red Sauce Recipe -  Pollo Rojo Chicken dish.  It has 6 basic ingredients and this rich saucy chicken dish is eaten with steamed rice. My dish turned out well, I could tell by the empty pot at the end of the potluck lunch, that it was well appreciated by all. I feel simple, less complicated flavors makes a dish more enjoyable.

Now note down the ingredients and method to make Pollo Rojo Chicken.

Ingredients

Half kg boneless chicken breasts
1 large white onion
5 large tomatoes
6 -7 garlic pods
2 cups chicken stock (broth)
6 - 8 Mexican chilies
Salt to taste

Method

1. Deseed the chilies and soak then in warm water for ten minutes.

2. Add a little oil in the pan and brown the chicken breasts on both sides.

3. Now remove the chicken and cut them in long strips. Keep aside to use later.

4. In the same pan, add onion and tomato halves. Broil until the tomato skins become very wrinkled and shriveled. Let the onions get translucent.

5. Take a blender, add the onions, tomato, garlic, and soaked chilies to make a paste. You can add chicken stock to get a fine puree.

6. In a pan, add the remaining oil and the tomato chili paste, chicken pieces, chicken stock, and salt to taste.

7. Cook till the gravy thickens. You can season with oregano if need be and garnish with greens of spring onion.

8. Enjoy Pollo Rojo chicken with Tortilla chips or steamed rice.

Note

Mexican chilies may not available, use the lesser spicier version of Kashmiri red chilies.
If your dish gets too spicy, add a heaped tablespoon of tomato ketchup to lessen the spice and sweeten the dish.
You can use Maggi chicken stock cubes instead of chicken broth.
If white onions are not available use large spring onion heads or the regular red onions available.

Some delicious nonvegetarian dishes of our fun Mexican Potluck Table.

Parsi Style Chicken Kheema

Hello friends,

"Kheema" or "kheemo" as they call it in a  Parsi household is a dish loved by all members of the family. No one can refuse a spoonful of this mince served with salli and buttered bread. You can even make a kheema per eendu( egg over the mince). It is generously cooked with spices and tempered on slow till well cooked and tendered.

 Mutton mince is the best option, but with doctors orders to avoid mutton mince,  I have turned to chicken mince nowadays. It turns out equally delicious and iis perfectly okay if you lick your fingers on the dining table after relishing this. So note down the ingredients and stir up this dish today.

Ingredients

2 onions - chopped
1 tbsp oil
1 green chilly
1 tsp ginger garlic paste
3 tomatoes - chopped
1/2 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp garam masala powder
250 grams chicken kheema
I potato - cubed
Half cup shelled peas.
Salt to taste
Coriander leaves for garnish
Handful of whole spices (peppercorns, cinnamon sticks, cardamom, cloves)


Instructions

1. Take a deep bottom pressure cooker pan. Add oil and heat.

2. Now add the whole spices and chopped onions.  Sauté for 3-4 minutes till the rawness of onions go away.

3. Now stir in the ginger garlic paste and green chilly

4. Further sauté until the onions become golden.

5. Add the pureed tomatoes and sauté until they soften. The oil will be seen on the sides. This shows that the tomatoes are cooked.

6. Now add the chili powder, masala powder and cook for another 1-2 minutes.

7. Wash the chicken mince well, now tip it in the pressure cooker pan with turmeric and salt.

8. Add the chopped potato and shelled peas.

9. Lower the flame on the stove and cook until the masalas are all mixed well with kheema and vegetables.

10.  Now add a little water, shut the lid and pressure cooker this for one whistle.

11. Lastly, dry the liquid in kheema if any. Add the coriander leaves and stir well.

12.Take off the stove and serve it hot with buttered pavs, salad and  a dash of lime.

I missed to order Salli ( potato sticks ) that day but never forgot to butter my pavs.

Pepper chicken with mushroom sauce

Hello Everyone,

 I am Farzeen Irani, Sweetannu's sister. Today I will share a simple recipe of mine that is ready to be served on the table in  just 15 minutes.This recipe is totally my own invention. You can check the step by step recipe in the images I have shared below.

Pepper chicken with mushroom sauce

 

Ingredients 

For stir fry chicken breast

Boneless chicken breast,

Salt n pepper

Barbeque sauce (optional)

Garlic paste

Olive oil

For mushroom sauce

Few freshly sliced mushrooms

1 tsp Basil
1 tsp parsley

1/2 cup grated cheese

1 tbsp fresh cream

1 tsp Pepper powder

Avoid salt since you are adding cheese

Step by step Method

 

1. Slice the chicken breast in half and marinate with salt, pepper, garlic and olive oil. Barbeque sauce is optional. Leave for 10-15 minutes. Pan fry on both sides for 5 minutes till done. Chicken breast doesn't take a long time to cook. If you over cook it, it gets chewy and is not enjoyable.

2. Chop the mushrooms,basil, parsley and grate the cheese. It is always good to prep before cooking as it saves time and you enjoy cooking when every thing is ready.

3. In a sauce pan add the  fresh cream and bring to boil on a slow flame. Now add the mushrooms, parsley, basil cheese and mushrooms. Season with pepper. Cook on a slow flame till you get a thick sauce and mushrooms are mushy.

4. Once the sauce is done, arrange the chicken fillet and serve mushrooms on the side. A slice of garlic bread and wine would be so fine. Dine in style because its saturday night.

Bon appétit Everyone