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

Veg Biryani

I prepared this Veg Biryani, for our Christmas Lunch and our guest enjoyed the biryani.  This is very easy and quick to prepare.  If you chop the veggies and keep  ready, the rest are all ingredients that at there in the kitchen. 

Ingredients

750 Grams Rice
3 Potatoes - cut into large pieces
1 Cup Yogurt
8 Nos. Alu Bukhara / Dried Apricots
1 Large Capsicum - cut in large cubes
1/2 Cup Soya / Dill Leaves - finely chopped
1/2 Cup Barik Methi - finely chopped
1 Cup Peas
2 Carrots - cubed
1 Cup French beans - cut in big bits
4 Large Tomatoes - sliced
1 Cup Onions brown - fried onions
1 Tablespoon Ginger - Garlic paste
3 Teaspoons Chilly powder
1.1/2 Teaspoon Salt
1/2 Teaspoon Turmeric powder
1 Teaspoon Garam Masala powder
2 Teaspoon heaped Coriander powder
1/2 Cup Milk
1/2 Teaspoon Zaffron / Saffron
3/4 Cup Oil

For the Carrot Raita

2 Cups thick curds - slightly drained

2 Large Carrots - grated

1 Green chilly - finely chopped

1 Teaspoon Dill/ Soya 

1 Teaspoon Coriander - finely chopped

Method

Soak rice for 30 minutes,  then boil rice with salt till 80% done and keep aside.

Add chilly, turmeric,  and coriander powder in the yogurt and mix well, keep aside.

Mix saffron in milk ¾ cup.

Heat oil add barik methi and fry then add ginger- garlic paste fry well then add the tomatoes, stir fry for  a minutes, cover and cook till they are soft and mushy.  Then add the potatoes and fry,  then add masala mix yogurt and fry well.  Then add fried onions only half the quantity keep the other half for the rice. Then add the beans, carrots, peas and fry well, cover and cook till veggies are nearly done,  add alu bhukara, dill, the capsicum mix well, cover and cook till potatoes are done. Lastly add the garam masala stir and switch off the flame.

 In heavy bottom vessel add 2 tablespoons oil and ¼ cup water grease the pan well then add 1/2 the quantity of rice then all vegetable with gravy then again rice, sprinkle fried onions, the milk with saffron. Cover and keep on dum on griddle first on high flame for 10 minutes, then reduce the flame to medium low and cook for 15 minutes.  Serve hot with carrot raita.

For the Raita - Mix all the ingredients and serve chilled with the Biryani.

This is my entry for the BM #48, theme Biryani.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48

Labels: Biryani, Blogging Marathon, Rice, Vegetarian, Apricots, Dill, Barik Methi, French Beans, Carrot, Raita, Capsicum

Kacche Mutton Dum Biryani - Bangalore Style

This biryani does not have much spices, just chopprized green masala and rest is prepared in a breeze. My guest were surprised to know that this does not have spices which is a must for biryani. This biryani has an awesome taste and is ready in flat 30 minutes.

Ingredients

750 Grams Mutton - biryani cut
1 Tablespoon Papaya paste or Meat Tenderizer
1 Tablespoon + 2 Tablespoon Ginger-Garlic paste
2 Teaspoons Salt
1 Cup Coriander leaves - chopprized
8-10 Green chilies - chopprized
Mint leaves / Podina a handful - chopprized
500 Grams Yogurt
1 Cup Milk
¼ Teaspoon Saffron
½ Cup Oil
1 Cup Fried Onions
4 Nos Potatoes - Chopped into fours
A pinch Turmeric
1/4 Teaspoon Nutmeg powder
1 Tablespoon Roasted Cumin powder

Juice of a lemon
500 Grams Basmati Rice - washed and soaked
Whole Spices:

6 Cloves
2 sticks Cinnamon
2 Badi Elachie / Brown Cardamon
2 Green Cardamon
8 Peppercorns

Method

Marinate mutton with a tablespoon ginger garlic, 2 tablespoons curd, salt and papaya, mix well,  leave it over night in fridge.

Soak rice for 30 minutes, then boil rice with salt, cloves, peppercorns, cinnamon, cardamons and badi elachie till half (50%) done and keep aside.
Heat oil,  fry potatoes and keep aside.

Heat oil in thick bottomed vessel and add marinated mutton, chopprized  green masala and garam masala, remaining ginger garlic and yogurt with haldi and cumin powder, and bring it to a slight boil, stir lightly. Sprinkle on top, ½ fried onions and arrange the fried potatoes ( see that this point you to do stir the mixture ).  Cover with a lid and leave it on high flame for 5 minutes.  Then without stirring gently place on the top boiled rice.   Sprinkle milk with saffron, juice of lemon, nutmeg powder and the remaining fried onions, chopped coriander and mint leaves on top.

Seal with aluminium foil and keep it on a heated griddle / tawa.  Leave it on high flame for 10 minutes and then put it on dum / low flame for 20 minutes.  After 20 minutes your biryani is ready.

This is my entry for the BM #48, theme Biryani.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48


Labels: Biryani, Blogging Marathon, Rice

Vegan Egyptian Koshari#EattheWorld

Egyptian Koshari is comfort meal of lentils, rice, chickpeas, with a topping  tomato sauce and  browned crispy onions! 
Koshari  is also spelled as, "Kushari",  it's a national dish of Egypt. Koshari is street food  and is  more or less like our Khichdi, which is supposed to have been taken  to Egypt in the late 19th century, during British occupation of both countries. This also similar to the Mujaddara, a classic rice-brown lentils dish.

Although this recipe takes a little extra time to put together, each element is simple to make and has to assembled just before serving.

This Koshari is a real comfort food , so satisfying, am, sure you will make it more often!

Ingredients 
For the Koshari 
1/2 Cup Brown Lentils / Puy Lentils / Sabut Masoor
1 Cup Basmati Rice
1 Cup Small Elbow Macaroni
1/2 Teaspoon Cumin powder
1/2 Teaspoon Coriander powder
1/2 Teaspoon Pepper powder
1 Cinnamon stick
1 Cup Boiled Chickpeas
1 Cup Fried Onions
2 Tablespoon Vegetable oil
Salt to taste
For the Sauce 
1 Teaspoon Garlic - minced
1 Cup Home made Tomato sauce
1 Onion - finely chopped
1 Teaspoon Vinegar or to taste
1 Teaspoon Cumin powder
1/2 Teaspoon Sugar
1 Teaspoon Paprika powder


MethodFor the Sauce

In a saucepan, heat a tablespoons of oil, add garlic when the garlic releases an aroma, add the onion saute till soft and translucent, stir in tomato sauce, cumin and paprika powder and saute for few seconds. Add, sugar and pinch of salt. Bring to a simmer and cook until the sauce thickens. Stir in the white vinegar,give it a good stir. Take off flame, cover and keep warm until ready to serve.

Make the Koshari

To cook the Brown Lentils
Put lentils, 1/2 teaspoon salt, and 4 cups water in a large pot/ pan and bring to a boil. Reduce heat and simmer lentils until done and not mushy. Drain lentils and set aside. Rinse the pot / pan .To cook the rice 

In the same pot /pan , heat a oil, add rice, cinnamon stick saute for a minute add 2 cups of water, salt, pepper, cumin and coriander powder. Bring the water to a rolling boil then to cover the pan and cook until all the liquid has been absorbed and the rice is cooked through (about 15 - 20 minutes). Add the cook lentils on top and Keep covered and undisturbed for 5 minutes or so. Now combine the lentils and the rice - fluff with a fork. Set aside.

To make the pasta 

Cook the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt cook until the pasta is al dente. Drain.

Cover the chickpeas and warm it in the microwave just before serving.

To serve it 

Place the rice and lentils to a serving platter. Top with the elbow pasta and a tablespoon or two of the tomato sauce, then the chickpeas, and finally a sprinkle of the fried onions for garnish. Serve, Keep the remaining sauce and crispy onions separately in bowls, to add more if required.

Enjoy this delicious and filling meal.

Join us as we Eat the World!!!


Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Eygpt.

Check out all the wonderful  Egyptian recipes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!


Labels : Rice, Vegan, Lentils, Chickpeas, Tomato Sauce, Eygpt

Check out all the wonderful Egyptian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Culinary Adventures with Camilla: Lahma Bil Basal (Egyptian Beef in Onion Sauce) PalatablePastimeBedouin Stuffed Grape Leaves
Sneha's Recipe:Vegan Egyptian Koshari# Eat the World
Literature and Limes: Taameyya
Pandemonium Noshery: Ful Medames
Amy’s Cooking Adventures: Ghorayebah Cookies
The Gingered Whisk: Basbousa Cake Recipe
Margaret @ Kitchen Frau: Egyptian Fava Beans and Feta
A Day in the Life on the Farm: Koshary

Pudina/Mint Pulao#PotluckParty

Mint Pulao is a healthy rice recipe which can be prepared within minutes and it's so fragrant, spicy and delicious. Pudina' in Engilsh is Mint. A perfect main course dish which can be had as a complete meal. This can be prepared with leftover boiled rice too.

Ingredients
2 Cups Basmati Rice - soaked
4 - 5 Green chilies - chopped
1½ Teaspoon Salt
1 Vegetable Stock Cube
½ Cup Packed Mint
½ Cup Coriander Leaves
1 Tablespoon Level Ginger Garlic paste
¼ Cup Oil
2 Tablespoons Desi Ghee
A Sprig Curry Leaves
Mixed Whole Spices
4 Green Cardamoms
4 Cloves
1" Piece Cinnamon
1 Bay leaf
For Garnishing
2 Tablespoons Brista/Fried Onions
1 Carrot - caramelized
1 Large Potato - cut into wedges & deep fried
2 Hard Boiled Eggs - cut into wedges - optional

Method

Boil the rice with the whole spices , salt till done but the grains should be firm. Strain the rice in a colander and let it cool a little
Grind the green chillies, ginger garlic paste, coriander and mint leaves to a fine paste with a tablespoon of oil, add water if necessary , only a tablespoon or two ( when you add oil whiles grinding the mint and coriander will not turn black/oxides) .
In a wok heat oil and ghee, then add curry leaves then the ground paste and fry for a minute or two, add the vegetable stock cube and ¼ cup water, mix well and bring this to a boil. Add the boiled rice and toss, till all the masala is coats the rice well. 

Cover and reduce the flame to low, let this cook on low flame for 5 minutes or till the rice is nicely heated. Serve garnished with fried onions, caramelized carrots, fried potatoes and boiled egg.

Enjoy this delicious and flavor full rice.

My Notes
If you are using leftover rice then add the whole spices along with the curry leaves.

Labels: Potluck Party, Mint, Pudina, Rice, Pulao, Main course, Dinner, Lunch Box, Healthy, Gluten free, Vegetarian

Welcome to Potluck Party #1 (January 2022) 

• Creamy Lemon Garlic Mushroom Pasta from Making Miracles
• Grilled Veggie Tower with Tofu from Patyco Candy Bar
• Pollo Agrodolce from A Day in the Life on the Farm
• Pudina/Mint Pulao from Sneha’s Recipe
• Roasted Fennel and Pumpkin Seed Dip from Magical Ingredients
• Singapore Noodles from Palatable Pastime

Onion Pakoda/Bhajiyas#SundayFunday

Onion pakodas, also called onions fritters/ onion bhajiyas are a popular snack that is eaten all over India. It is super easy to make bhajiyas are crispy and crunchy onions mixed in chickpea flour and spices. Onion Pakoda is a famous street food from Mumbai. The key to making your best crispy onion pakoda is in the slicing, make sure that all the slices are uniformly.

When I was working on the way back from work, a small South Indian restaurant use make these bhajiyas in the evening and these were so irresistible that most of day's I used to pick up these for us to have as an evening snack.

In monsoons my mother would make different types of pakodas for us to have with our evening, chai and this is the world’s best combo ever! Even today when it rains heavily, I crave for a hot plate of pakodas, since my hubby doesn't like deep fried items often, I always wish someone would make them and give me to enjoy 😋!!

Serves 2
Ingredients
3 Medium Onions - thinly sliced
½ Teaspoon Salt
1 Cup Besan / Chickpea Flour
1 Tablespoon Rice Flour
1 Tablespoon Chopped Corinader Leaves
1/8 Teaspoon Cumin Seeds
¼ Teaspoon Red Chilly Powder
½ Teaspoon Turmeric Powder
1 Teaspoon Heaped Hot Oil
A Pinch Baking Soda
Oil as required for Deep Frying

Method  

Slice onions and transfer them to a mixing bowl. Add ½ teaspoon salt and mix it well, keep this aside.

Heat oil in the deep frying pan/kadai on medium low flame.

Let's make the batter while the oil is heating.
In a bowl add besan/chickpea flour, rice flour, cumin seeds, chilly powder, turmeric powder and salt, mix this well.
Squeeze out the water from the onions , add this squeezed onions along with coriander leaves to the chickpea flour mix and mix it by squashing the onions as it is getting incorporated into the mix. Do not add water. Leave this aside, till the oil is really hot, and the onions will release it's moisture into the batter. To check whether the oil is ready, take a little of onion, leave it into the oil, when added it should immediately float to the surface. The oil is perfectly ready to fry the onion bhajiyas.
                            

Take a teaspoon heaped of the hot oil, add the onion mix and mix it with a spoon ( this oil will make the bhajiyas, crispy and light). When well mixed add a pinch of baking soda and immediately give it good mix with your hands. Take little of the onion mix and leave it in hot oil on medium high flame, when all of the bhajiyas have risen to the surface reduce the flame and fry them on medium low flame till they are brown and crispy. Take one and check if the it cooked. When your are removing them with a slotted spoon then again increase the flame to medium high, this will prevent the bhajiyas from absorbing a lot of oil.

These onion bhajiyas are best enjoyed hot, when they start to get cold they will loose their crispiness!
Serve them immediately with some green chutney or ketchup! If you are like me, you will gobble it up as it is, they are so crispy and irresistible.

Labels: Pakoda, Bhajiyas, Besan, Deep Fried, Street food, Snacks, Sunday Funday, Serves Two, Vegan, Gluten free

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is
Renu Agrawal Dongre of Cook with Renu 

Recipes with Chickpea Flour

• Airfryer Banana Crisps by Sizzling Tastebuds
• Onion Pakoda/Bhajiyas by Sneha’s Recipe
• Spiced Chickpea Flour Gnocchi with Spinach Coconut Sauce by Food Lust People Love
• Tawa Bread Pakora by Mayuri's Jikoni
• Vegan Chickpea Tomato Omelette by Cook with Renu
• Zucchini Fritters by A Day in the Life on the Farm

Mughlai Cauliflower

In this recipe the cauliflower is fried and then used, but wanted to reduce the quantity of oil and keep this as light as possible.  Let me tell you still this gravy tasted yummy and light on the on tummy.  My family enjoyed this Mughlai Cauliflower  for lunch.  So here is the recipe.

Ingredients 

2 small sized Cauliflower (whole) - cut into florets
6 Cups Water
1 Teaspoon Turmeric
1 Teaspoon Garam masala
1 Teaspoon Red chilli powder
2 Green chillies - slit
1 Tablespoon Ginger - Garlic paste
1 Teaspoon  Cumin seeds
2 Teaspoon Coriander seeds
1 inch piece Cinnamon
4  Green Cardamoms
8 - 10 Cashew nuts
2 Large Onions -  finely sliced
4  Tablespoon Milk
1 Cup Tomato puree

2 Tablespoon Paneer - grated
1 Cup water

2 Tablespoon Fresh Cream

1/3 Cup Oil

Method

Cut the cauliflower in small florets, wash and blanche it in 6 cups water. Drain and cool.

Fry the onions till golden  brown.

In a hot tawa dry roast the coriander, cinnamon , cardamons, cashewnuts, cumin seeds  lighlty .

Then powder them in blender,  add the fried onions and grind to paste.

In a pan heat oil add the ground paste, ginger-  garlic paste, red chilly powder, turmeric powder, salt and little water, fry then add the tomato puree, fry well till oil leaves the sides. Add the slit green chillies and fry well.  Add the  paneer, milk and stir till the all is blended, then add the cauliflower give a quick stir,  cover and cook for 3 minutes.  Add a cup of water or more to adjust the gravy consistency and  let it boil till the cauliflower is cooked.  Add the garam masala and give a quick stir then add fresh cream and switch off the flame.

Sprinkle chopped coriander leaves and serve hot with phulkas or nan. 

Lables : Cauliflower, Vegetarian, Main course, Gluten free

Bhendi Do Pyaza

Bhendi Do Pyaza - Okra Onion Stir Fry is a very popular North Indian sabzi, side dish that is served and eaten with Naan, Roti or Chapati. Bhindi is also popularly known as Okra or lady finger.

 Do pyaza denotes presence of double the quantity of onions than that found in any other style of preparation. It is a spicy Indian stir-fried okra and onion, a delectable veggie marriage. 

Ingredients
250 Grams Bhindi  - cut in juliennes
3 Large onions   - Sliced
2 Green chilies -  slit
2 Tablespoons Oil
1 Teaspoon Cumin seeds
1/4 Teaspoon Tumeric powder
1/2 Teaspoon Coriander powder
1 Teaspoon  Red chilli powder
1/2 Teaspoon Cumin powder 
1/2 Teaspoon Dry Mango powder (Amchur)
1/2 Teaspoon Garam masala
2 Tablespoon Coriander leaves - finely chopped
Salt to taste

Method

Wash the bhendi , dry  wipe with a cloth.  Cut the bhendi, onions and green chilies and keep them ready.

In a pan heat 2 tbsp of oil and once hot add the cumin seeds. Once they splutter add the onions and green chilies and stir till onions turn translucent. Add the bhindi. Stir fry till its well mixed with the onions and oil for about 3 minutes on medium heat. Now add the powdered tumeric, coriander, cumin and chilly powder. ( I added Kacha Masala powder 2 Teaspoons ), amchur and garam masala, let it cook for about 5-10 mins stirring occasionally . Once cooked, add the finely chopped coriander leaves and stir. Serve hot. Enjoy !!!

Labels:  Bhendi, Healthy, Main course, Vegan, Vegetarian, Okra, Gluten free, Side Dish