Chicken Biriyani - Easy Recipe

Sunday is incomplete with out Biryani....!! And here is a easy recipe for chicken biryani. Its a great combo with pepper chicken and raita. In this recipe, I combined and grind all the ingredients. So we can prepare this biryani quickly.

Note: 

• I used 1:1.5 ratio for rice:water, depending of the brand and quality of basmati rice. Sometime it needs 1:1 ratio or 1:2 ratio.
• I did not soak the basmati rice. If you soak the rice, reduce quantity of water.

Preparation Time: 15 min

Cooking Time: 25 min

Serves: 2

Ingredients:

• Basmati Rice - 1 cup
• Cinnamon, cloves, bayleaf, cardamom, star anise - As required (I used these as powder = 1 pinch)
• Garam Masala - 1/2 tsp
• Coriander Powder - 1 tsp
• Ghee - 1 tbsp (optional)
• Oil - 1 tbsp
• Salt to taste

To grind:

• Onion - 1 small sized 
• Tomato - 1/4 medium sized
• Garlic - 3 pieces
• Ginger - small piece
• Cilantro - 1/4 cup
• Mint - 5-10 leaves
• Green Chili - 2 or 3 (to your level of spicy)

To marinate:

• Chicken - 200 gm - Cleaned and cut into small pieces
• Turmeric powder - 1 pinch
• Chili powder - 1 tsp
• Coriander powder - 1 tsp
• Garam Masala - 1/4 tsp
• Curd - 1 tbsp
• Salt to taste

Note: The amount of spices that I have specified is mild. Those who need more spicy Biryani can add little more.

Procedure:

1. In a mixing bowl, add all the ingredients given in "to marinate" section and mix them well. Set aside for 20 min to marinate. You can also refrigerate for marination.
2. Now grind all the ingredients given in "to grind" section in a blender into a smooth paste without adding water.
3. Heat a pressure cooker/pan with ghee and oil. Then add Cinnamon, cloves, bayleaf, cardamom, star anise powder or as pieces. I used them as powder as i do not like them to see while eating ;-). Pour the grind paste into the pressure pan. Reduce the flame and saute for few minutes. If you are preparing for large group, you need not reduce the flame. Saute until it gets thickened and oil starts separating.
4. Put the marinated chicken into the pan, increase the flame and saute them until chicken pieces turns white. To this add coriander cumin powder, garam masala and mix well. Now pour 1 and 1/2 cups of water. Adjust salt.
5. As the water begins to boil, add the cleaned basmati rice into the pressure pan. Allow the rice to get half-cooked. 
   
6. As it gets thickened into a semi-solid state, close pressure pan lid. Pressure cook for 1 whistle and quickly switch off the stove. Do not over-cook otherwise it will become mushy. Let pressure release naturally. Fluff with a fork.

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Madurai Special Chicken Salna

Chicken salna is prepared from roasted masala and it smells great. It is a Madurai style spicy salna and goes well with parotta, egg dosa, keema dosa...!!

Preparation Time: 25 min
Cooking Time: 30 min
Serves: 4

 Ingredients:

1. Chicken - 500 gm
2. Onion - 2 big sized - finely chopped
3. Tomato - 3 big sized - finely chopped
4. Ginger garlic paste - 1 tbsp
5. Mustard seeds - 1 tsp
6. Bay leaf - 1
7. Curry leaf - 1 sprig
8. Green chili - 2
9. Turmeric powder - 1 pinch
10. Oil - 3 tbsp
11. Salt to taste

Roast and grind:

1. Raw rice - 1 tbsp
2. Milagu - 1 tsp
3. Red chili - 4
4. Jeera - ½ tbsp
5. Fenugreek seeds - 1 tsp
6. Cinnamon - ¼ inch
7. Cloves - 3
8. Coriander seeds - 1 tbsp
9. Fried gram - 1 tsp
10. Coconut - ¼ cup
11. Cashew nuts - 2
12. Curry leaf - 1 sprig
13. Star Anise - ¼ piece  

 Procedure:

1.  Dry roast all the ingredients given in “Roast and grind” in a medium sized pan until it starts turning brown.

2.  Allow it to cool and grind them into powder. Do not add water. This will be the masala powder.

3.  Heat a large pan or pressure cooker with oil. Add mustard seeds and allow it to crackle. Then add bay leaf, curry leaf and roast for few seconds. Add chopped onion and ginger garlic paste. Saute for 2 min or until it turns golden brown.

4.  To this add green chili, tomato, salt and saute for 2 min. Add the fresh clean chicken pieces and cook them until it turns white.

5.  Then add turmeric powder and the masala powder prepared in step 2. Mix well and add 1 cup of water. Adjust salt to taste.

6.  If you are using pressure cooker, close the lid and allow it to cook for 3 whistles. If you are using a pan, close the lid and keep in medium flame for 20-25 min, or until chicken turns soft. Garnish with cilantro and serve with multilayered parotta.
 

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Chicken Balls / Chicken Kola Urundai

Preparation time: 15 min
Cooking time: 25 min
Serves: 2.

Ingredients:

1. Chicken - 250gm
2. Turmeric powder - 1 pinch
3. Salt to taste
4. Potato - 1 medium sized
5. Cashew nuts - 10 pieces
6. Ginger-garlic paste - 1 tbsp
7. Chili powder - 1 tsp
8. Garam masala - 1 tsp
9. Coriander powder - 2 tsp

Procedure:

 

1.   Clean the chicken pieces and pressure cook for one whistle along with turmeric powder and salt. Chicken will be almost cooked.

2.   Mince the cooked chicken using hands. Easy way is to grind them for 3 sec. Do not grind them for more than 5 sec. Do not add water. It should be in form of shredded coconut.

3.   Cut a medium sized potato into two halves. Pressure cook it for 2 whistles or until it is completely cooked. Allow it to cool naturally and peel the skin of potato. Mash the potatoes into smooth paste.

4.   Take few cashew nuts in the blender and make into a paste by adding water. Added turmeric powder, chili powder, garam masala, coriander powder, cashew nut paste and salt

5.   Add the mashed potato to the chicken mixture and make it into a dough like form

6.   Take a spoon of corn flour and all purpose flour mixture and add water. This batter should be very thin. Coat chicken balls with very little of this batter. Coating chicken balls with batter helps to bind them. Potato itself will help in binding. So coating balls with batter is optional.

7.   Heat oil in a kadai. Fry chicken balls and serve.

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Chicken Varuval (Fry)

Chicken varuval is an authentic chettinad dish. Its tastier than regular chicken 65 dry recipe. Its one of the all time favorite food among people of Madurai and South Tamilnadu.

Preparation Time: 10 min

Cooking time: 15 min

Serves: 2

Ingredients:

To marinate:

• Chicken - boneless pieces - Cleaned and cut into pieces - 300 gm
• Ginger garlic paste - 1 tbsp
• Turmeric powder - 1 pinch
• Red chili powder  - 1 tsp
• Coriander powder - ½ tbsp
• Pepper powder - 1 tsp
• Curd - 1 tbsp
• Salt to taste

 
To fry:

• Oil - as required

 
Procedure:

1. Take the clean and cut chicken pieces in a mixing bowl. Add all the ingredients in “to marinate” section and mix them well. Let it marinate for 20 min.
   
2. Heat oil in a kadai. Fry the marinated chicken pieces and place it in the tissue to dry extra oil.
   
3. Garnish with cilantro, sprinkle lemon juice over it and serve with onion rings
   
    

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Chicken Manchurian - Gravy

Indian Chinese Recipe

Chicken manchurian gravy is an easy and famous dish. Chicken manchurian dry is served as appetizer. Adding just the chicken broth gives a gravy form of chicken manchurian. Its a perfect side for fried rice.

Preparation time: 5 min

Cooking time: 15 min

Serves: 2

Ingredients:

1. Chicken Manchurian dry
2. Chicken stock - 1/4 cup - If you do not have chicken broth, it can be substituted with water.
3. Corn flour - if needed
4. Cilantro

Procedure:

1. For gravy, add chicken stock and bring it to boil
2. Little corn flour can be added to get a thicker gravy if needed
3. Garnish with cilantro

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Chicken Salna

Preparation time: 25 min

Cooking time: 20 min

Servings: 2

Ingredients:

• Chicken - 500 g - Cleaned and cut into small pieces
• Onion - 1 medium sized - finely chopped
• Tomato - 2 medium sized - finely chopped
• Turmeric powder - 1 pinch
• Chili powder - 1 tsp
• Pepper powder - 2 tsp
• Coriander powder - 2 tbsp
• Cumin powder - 1 tbsp
• Cinnamon , cardamom, cloves powder, star anise - 1 pinch
  or
  Cinnamon stick - ¼ inch piece
  Cardamom  - 1 piece
  Cloves - 2 or 3
  Star anise - small piece
• Salt to taste

To grind:

• Kuruma podi - 1 tbsp
• Green chili - 1
• Coconut - 1/2 cup

Procedure:

1. Grind the items in "to grind" into a smooth paste by adding little water.

2. In a small pressure cooker, heat oil and add cardamom cinnamon cloves star anise powder. These can be added as such also. I used powder. Then add onion and saute until it becomes translucent and then add ginger garlic paste and saute til it raw smell leaves.

3. To this add turmeric powder, chili powder and pepper powder. Tomatoes are also added to this and saute until it becomes mushy.

4. When its cooked well, add coriander, cumin powder and the mixie paste. Add 2 cups of water and finally salt and the fresh chicken pieces. Give a stir and pressure cook it for one whistle.

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Chicken Egg kothu Parotta

Ingredients:

Multilayered parotta - 6
Egg- 3
Chicken salna - 1½  cup
Onion - 1 cup finely chopped
Tomato - 1 cup finely chopped
Ginger garlic paste - 2 tsp
Turmeric powder - ¼ tsp
Chili powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - ½ tsp
Pepper powder - 1 tsp
Salt to taste
Oil - 1 tbsp
Cinnamon , cardamom, cloves powder - 1 pinch
or
Cinnamon stick - ¼ inch piece
Cardamom  - 1 piece
Cloves - 2 or 3

Procedure:

1.       Cut the multilayered parotta into small pieces.
2.       In a bowl, break and pour the eggs. Add salt and pepper, mix well.
3.       Heat oil in a pan, pour the beaten egg and make it into scramble and set aside.
4.       Again heat oil in the pan, add cinnamon, cloves, cardamom powder.
5.       When nice aroma comes out, add onion and saute until it becomes soft.
6.       Then add ginger garlic paste and saute for 1 min.
7.       To this add turmeric powder, chili powder, coriander powder, cumin powder, salt and mix well.
8.       Now add the tomatoes and saute until it turns mushy.
9.       Egg scramble, cut parottas, chicken salna are added one by one and mixed well.
10.   Mouth watering chicken egg kothu parotta are garnished with cilantro and ready to serve.

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Chicken Pulav

Ingredients:

• Basmathi rice - 2 cups
• Onion - 1 medium sized - chopped lengthwise
• Tomato - 1 medium sized - finely chopped
• Green Chili - 2
• Ginger garlic paste - 1 tsp
• Cinnamon, Cardamom, Cloves, Star anise, bay leaf powder/ garam masala powder - 1 tsp
• Coriander leaf - 1 tbsp
• Curry leaf - 5-6 leaves
• Mint leaf - 7 -8 leaves
• Oil - 1 tbsp
• Salt to taste

To marinate:

• Chicken - 200 g
• Turmeric powder - 1 pinch
• Chili powder - 1 tsp
• Salt to taste
• Ginger garlic paste - 1 tsp
• Lemon juice - 1 tsp
• Coriander leaf - 2 tbsp
• Mint leaf - 5-6 leaves
• Curry leaf - 5-6 leaves
• Curd - 1 tbsp

Procedure:

1. Mix all the ingredients given in "to marinate" in bowl and allow it to rest for 15-20 min in refrigerator
2. Place the pressure cooker in the stove and heat it with oil
3. Add garam masala, onion, green chili and saute for 2- 3 min
4. When the onion become soft add ginger garlic paste and saute for 2 min
5. Add tomato and saute for 2 min
6. Now add the marinated chicken pieces and mix for 3 min
7. When the mixture is in gravy consistency, add 3 tumblers of water and add salt accordingly
8. Finally add basmathi rice and allow it to boil
9. As the rice become half cooked and is in semisolid state, add coriander leaves and mint leaves
10. Close the pressure cooker lid and allow it to cook for one whistle

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Pepper Chicken

Ingredients:

• Chicken - 500 g - cleaned and cut
• Onion - 1 medium sized - finely chopped
• Green chili - 2 
• Ginger garlic paste - 1 tsp
• Pepper powder - 2 tsp
• Salt to taste
• Oil - 2 tsp

 

To roast and grind:

• Cardamom - 1
• Cinnamon - 1/4 inch stick
• Cloves - 2
• Star anise - 1/4
• Small onion - 2
• Coconut flakes - 1 tbsp
• Kuruma podi - 1 tsp
• Coriander seeds - 1 tsp
• Cumin seeds - 1 tsp
• Oil - 1 tsp

Procedure:

1. In a pressure cooker heat oil, add cinnamon, cloves, cardamom powder
2. Then add onion and green chili   
3. Saute for 2-3 min or until they become soft
4. Then add ginger garlic paste and saute for 2 min
5. Now add salt, turmeric powder and pepper powder and mix well
6. Add the chicken pieces and mix well 
7. Close the pressure cooker and allow it to cook for one whistle
8. In meanwhile, heat a pan with oil and add the ingredients given in "to roast and grind" 
9. Allow it to cool and grind it into smooth paste by adding little water
10. Add the paste to the cooked chicken in the pressure cooker 
11. Mix them well and allow it in low flame for 5 min or until the gravy gets thickened
12. Pepper chicken tastes great with rice, chappathi, pulav.

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Chicken Manchurian - Dry

Indian Chinese Recipe

Chicken Manchurian is a delicious starter or appetizer and its also perfect side for fried rice. Its loved by all. I prepared this chicken manchurian - dry as a lunch with egg fried rice and chicken manchurian gravy.... It is easy to prepare and a very tasty, attractive dish.

Preparation time: 45 min

Cooking time: 15 min

Serves : 2

Ingredients:

Marinate:

1. Chicken - 500gm
2. Egg - 1
3. Pepper - 1 tsp
4. Ginger-garlic paste - 1 tbsp
5. Corn flour - 1 tbsp
6. All-purpose flour - 1 tbsp
7. Salt to taste

for dry:

1. Chopped ginger  - 1 tsp
2. Chopped garlic - 1 tsp
3. Onion - 1 medium sized - Finely chopped 
4. Hot & sweet tomato sauce - 3 tbsp
5. Chilli sauce - 2 tsp
6. Soya sauce - 1 pinch
7. Pepper - 1 pinch
8. Salt to taste
9. Oil - to fry

Procedure:
1.   In a mixing bowl, add egg, pepper, ginger garlic paste, salt and whisk for a min. Add clean and cut chicken pieces to the mixture.

2.   To this add corn flour and all-purpose flour. Mix them well so that no lumps are formed and allow it to marinate for 30 min.

3. Place a heavy bottomed kadai in the stove and add oil to fry the marinated chicken. Then deep fry the chicken pieces and keep aside.

4. In a pan, add oil. I used the same oil that i used for frying marinated chicken pieces. When the oil is heat, add chopped ginger and garlic. As nice aroma comes out add onion and saute for 5 min.

5.   Then add hot and sweet tomato sauce, chilli sauce, soya sauce. Add pepper powder and salt to taste. When the gravy get thickened, add fried chicken and mix well.

6.  Garnish with cilantro. "Dry chicken manchurian" is ready to serve.

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