Chicken Biryani

It’s the 10th of February and its time for to reveal what special savory, I made for Mena's Cooking Club, its a Chicken Biryani.

This month in Mena's Cooking Club, I am travelling to Kuwait. Kuwait /kuːˈweɪt/ (Arabic: دولة الكويت‎), officially the State of Kuwait, is an Arab country in Western Asia. Situated in the northern edge of Eastern Arabia at the tip of the Persian Gulf, it shares borders with Iraq and Saudi Arabia. As of 2014, Kuwait has a population of 4.1 million people; 1.2 million are Kuwaitis and 2.8 million are expatriates.
During the eighteenth and nineteenth centuries, Kuwait was a prosperous center of trade and commerce. Starting in the early 20th century, its regional economic importance declined, and by 1934 Kuwait had lost its prominence in long-distance trade.Kuwait's economy was devastated by several trade blockades. During World War I, the British Empire imposed a blockade against Kuwait because its ruler supported the Ottoman Empire. Following the Kuwait–Najd War of 1919–1920, Saudi Arabia maintained a trade blockade against the country from 1923 until 1937. In 1990, Kuwait was invaded by Iraq. The Iraqi occupation came to an end after military intervention by United States-led forces.

Kuwait is a constitutional monarchy with an elected parliamentary system. The country ranks highly in regional comparisons of national performance, including protection of civil liberties, press freedom and judicial independence. Kuwait is frequently ranked as having the freest press in the Arab world.

Ingredients

750 Grams Basmati Rice
4 Peppercorns
6 Cloves
2 Pieces of Cinnamon
4 Green Cardamom
1 Teaspoon Cumin seeds
1 Kg Chicken - cut into 12 pieces
2.1/2 Cups Yogurt
2 Tablespoons heaped Biryani masala
2 Tablespoons Red Chili powder
1 Teaspoon leveled Turmeric
1 Teaspoons heaped Cumin powder
1/2 Teaspoon Orange red color
1/2 Cup Fried Onions / Birista
1 + 1 Teaspoon Ginger - Garlic paste
1.1/2 Teaspoon Salt
3 Larges Tomatoes - sliced
4 Potatoes - cut into quaters (I used baby potatoes)
6 Cloves
6 Black pepper whole
2 Black cardamom (Badi Elachie)
6 Green chilies - finely chopped
1 Cup Coriander leaves - chopped
1/2 Mint leaves
1/2 Cup Oil
1 Teaspoon Kewra water.

Method

Marinate chicken with yogurt, biryani masala, chilly, turmeric, cumin powder,1 teaspoon ginger- garlic paste, salt, color, fried onions ( reserve 1/2 of it for the layering ), 1/2 the quantity of mint and coriander leaves, mix it well and keep it overnight in the refrigerator or for minimum 30 minutes.

Wash the rice and soak it in water for 30 minutes. After 30 minutes boil rice with 2 Tablespoons salt and the whole spices (peppercorns, cloves, cinnamon, green cardamon, cumin), cook the rice till just 3/4th done. Drain and keep aside.

In a cooking pan, heat the oil, fry the potatoes till light brown, keep aside. 

In the same oil add cloves, peppercorns, badi elachie the sliced tomatoes, green chilies and cook till soft , then add the 1 teaspoon ginger-garlic paste and fry till oil leaves the sides of the pan.

Then add the marinated chicken and fry well, cover and cook till done and the gravy is thick and saucy.

Take 2 tablespoons Oil a another heavy bottom pan, add 1/4 cup water and spread 1/2 the rice.

Pour the chicken with the gravy.

Arrange the potatoes, then sprinkle little fried onions, coriander and mint leaves.

Then again cover it with the remaining rice. Sprinkle the remaining onions, coriander and mints leaves, kewra water.

Cover and cook on high flame for 10 minutes, then keep on low flame for 20 minutes only.  After 20 minutes switch off flame. 

Serve hot with raita or curds.

Labels :  Asian Cuisine, Mena Cooking Club, Rice, Biryani

Crispy Crunchy Cheese Flowers

Cheese is a healthy source of calcium. Calcium promotes the growth and maintenance of your child's bones and teeth. A plain square toast can get boring, but with a bit of creativity, you can offer your child appetizing snacks . This week BM#49, its all about Cheese.

Kids loves cheese, you ask them to drink a glass of milk they will say no, but give them a slice of cheese they will happily have it. My kids are no less they can have cheese in any thing and everything. I made these flowers for evening snack and they were devoured in no time. This is more or less like an open sandwich. Added some chopped cabbage and capsicum and these became crunchy and healthy.
Sending this to PJ, who is hosting my Kids Delight, themed on Say Cheese!Ingredients

18 Slices of Bread - brown or white
1/2 Cup Cabbage - finely chopped
1 Capsicum - finely chopped
1 Onion - finely chopped
1/2 Teaspoon Pepper powder
1/2 Teaspoon Chilly flakes
As required grated cheese
Butter

Method

In a bowl mix together the cabbage, capsicum, onions, pepper powder and chilly flakes. 

Cut the bread with flower cutter or ay other shape you desire.  Apply butter on both side of the flowers.   

Heat a nonstick pan place the bread flowers on it,  place the vegetable mix on top of each flower then grate cheese on it. Cover the pan with a lid till the cheese melts.  Serve with a dot of tomato ketchup.

This can also be grilled in the oven at 180 degrees for 3 -4 minutes.

Check out the Blogging Marathon page for the other Blogging Marathoners doingBM#49.


Labels: Breakfast, Kids delight, Sandwiches, Blogging Marathon

Yummy and Moist Carrot Cake

This is the third recipe from the given list for this month's Marathon. This recipe makes the most moist, delicious carrot cake you've ever tasted.   This is so easy to make.  We enjoyed this cake with a evening tea.

Ingredients
4 Eggs
2 Cups Flour
2 Cups Sugar - powdered
3 Cups Carrots - finely shredded
¾ Cup Oil
½ CupWalnuts - finely chopped
2 Teaspoon Baking powder
1/4 Teaspoon Baking soda

Method

Grease and dust with flour a round cake pan.

In a large bowl sieve and together flour, sugar, baking powder and baking soda, keep aside.

Take another bowl, beat eggs till light and fluffy and the oil and beat again till well incorporated.  Then add the carrots, carrots and beat well.

Add egg mixture into flour mixture, and with a spatula mix until combined well then add the chopped walnuts and fold well.

Now pour batter into prepared pan and bake on 180 degree for 40 minutes.

Remove from oven, cool on wire rack.  When completely cut slices and have with a cuppa of tea or coffee.  Enjoy !! 


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49

Labels: Cakes, Blogging Marathon, Carrot

Rasgulla

This is the second dessert recipe from the given list for this month's Marathon.

Loved by all, the traditional Bengali sweet, the Rasgulla. Soft and spongy balls made of fresh paneer and dipped in sugar syrup. You just cannot stop at having only one! My daughter love these soft spongy balls and regularly request me to prepare them. Here is the recipe.

Ingredients
For The Chenna / Soft Paneer

5 Cups Full Cream Milk
2 Tablespoons Lemon juice

Other Ingredients for the Syrup

1 cup Sugar
5 Cups Water

Method

For the chenna

In a broad and deep  pan and bring the milk to a boil. Reduce the flame and wait for a minute, while stirring occasionally. Add the lemon juice gradually by take little of the milk in a curry spoon and mixing it, then add this to the remaining milk and keep stirring gently. Allow it to stand for a minute to curdle. Keep adding the lemon juice in the same way till it is completely curdled,i.e. when the chenna and the whey (greenish water) separate out.
Strain using a muslin cloth. Discard or store the whey.
Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times.
Tie and hang for 30 minutes for the extra water to drain out.

How to proceed for the syrup
Put water in a a large deep vessel, add the sugar and bring to a boil, while stirring occasionally so that the sugar dissolves completely.

Meanwhile, squeeze the muslin cloth to drain any more water remaining.

Place the muslin cloth on a flat plate, open it and knead the chenna very well using your palms for 3 to 4 minutes or till the chenna is smooth and free of lumps.

Divide the chenna into equal portions and roll each portion into small balls between your palms using light pressure. Ensure that the balls are smooth and no cracks appears.

Bring the sugar syrup to rolling boil.

Put the balls into the sugar water, cover.

Steam on full flame for 7 to 8 minutes till all the Rasgullas start to float at the surface and double in size.

Switch off the flame and allow it to stand in it for 15 minutes.

Remove gently into a bowl along with the water enough for the balls to remain soft and spongy, refrigerate and serve chilled.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49

Lables : Sweets & Desserts, Blogging Marathon

Badam Elachie Shrikand

This month marathon begins with desserts chosen from a given list. This list has so many desserts that it was really difficult to choose exactly what I wanted to do. I have already posted a Shrikand recipe Mango Shrikand/ Amarkand. But when this was there on list I instantly first choose this as this is my hubby's favorite.

Shrikand is classic Indian desert and also a part of the Gujarati thali. It is generally served with the puri or khajli. It is one of the prime sweet delicacies from the Gujarati and Maharastrian Cuisines. It's a semi solid softy Shrikand. Shrikand is eaten as a side-dish or as a dessert.

Made using whole milk hung curd, cream and sugar. Shrikand has a sweet flavour with a rich, creamy texture.

Ingredients

500 ML Full Cream Milk
1 Tablespoon Curds
1/2 Teaspoon Cardamon powder

A pinch of nutmeg powder
3 Tablespoons Sugar powdered
2 Tablespoons Badam/Almond -  finely chopped

Method

Heat the milk till just lightly warm. Remove from heat add the curds and mix well, keep this to set. When set take a cheese cloth, pour the curds into it and strain the curds. Keep this cloth in the fridge in a sieve for all the excess water to drain or else the curds will turn sour. You can keep it for 3 - 4 hours or even overnight.

Place this in a blender with the sugar and pulse it 3 times add the elachie and nutmeg powder and again pulse it 3 times. Remove it in a serving bowl, add the badam/ almond pieces and keep to it the fridge till cold ( 3 hours). Serve chilled and enjoy !!!.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49


Labels: Sweets & Desserts, Blogging Marathon 

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Mango Shrikand/ Amarkand