Navarathna Briyani

NAVARATHNA BRIYANI

Ingredients:
rice - 1 cup
carrot - 2 (chopped in cubes)
beans - 1/2 cup (chopped into 1" slices)
capsicum - 1 (chopped into cubes)
paneer cubes - 1/2 cup
potato - 1 (cubed)
kidney beans - 1/4 cup
raisins - 2 tsp
curd - 1 cup
oil  - 4 tsp
cumin seeds - 1 tsp
tomato - 2 (cubed)
corriander seeds - 1 tsp
pepper - 1/2 tsp
red chillies - 5
green chillies - 5
ginger garlic paste - 2 tbsp
salt to taste
cardamom - 2
juice of 1/2 lime
corriander leaves - 2 tbsp

Method:

- grind cardamom, ginger garlic paste, salt, green chillies, red chillies,pepper, corriander seeds, cumin seeds, tomato to a fine paste
- in a pressure pan add oil
- add the ground paste and the curds and mix well
- mix till the masala  gives out oil
- add the vegetables and fry for 5 mins
- add the rice and 1.5 cups of water
- mix well and then pressure cook till done
- add the corriander leaves on top
- add oil in a pan
- fry panner and raisins
- add them to the rice.
- mix well
- add juice of 1/2 lime and mix well
- serve hot.

Murg Mussellam

MURG MUSSELLAM


Ingredients:
Chicken - 1 kg (well cubed)
onion - 1 (big) - finely chopped
almonds - 2
curd - 1/2 cup
ghee - 6 tbsp
salt to taste
saffron - 1 pinch

To grind:
corriander seeds - 1tbsp
aniseed - 1tbsp
roasted gram - 1tbsp
red chillies - 4
black cardamom - 2
white cardamom - 4
cloves - 2
pepper - 1/2 tsp
coconut - 2"



Method:
- grind all the ingredients under "to grind" to a fine paste
- in a pan add ghee
- add the onions and fry till they are well brown in colour.
- add the almond and fry
- soak saffron in 1 tsp of milk
- add the ground masala and fry well
- add the curd and salt to taste till the mixture gives out the oil
- add the chicken and fry well
- add water if necessary and fry well until its well cooked
- serve hot with rice.

Kadai Chicken

KADAI CHICKEN

Ingredients:

chicken - 1 kg

onions - 2 (finely chopped)

tomatoes - 3 (finely chopped)

salt to taste

turmeric powder - 1/2 tsp

ginger garlic paste - 2 tbsp

curry leaves - a handful

red chilli powder - 1 tsp

corriander powder - 1/2 tsp

cumin seeds - 1 tsp

oil - 4 tbsp

cinnamon - 1" stick

cardamom - 2

cloves - 2

bayleaf - 1

pepper powder - 1/2 tsp

corriander leaves - a handful (finely chopped)

water - 1/4 cup

To grind (coarsely):

red chillies - 5 

corriander seeds - 2 tsp

Method:
- in a pan add oil
- add the cinnamon, cardamom, cloves and bayleaf
- fry for a min
- add the onions and saute till they are well brown in colour
- add the tomatoes and fry till they are mushy
- add the ginger garlic paste and mix well
- add the turmeric powder, salt, curry leaves, red chilli powder, corriander powder, pepper powder, cumin seeds
- fry well
- add the ground powder and fry for another 2-4 mins
- add the chicken and fry for 5 mins
- add corriander leaves and fry for another 2 mins
- add the water and fry well
- close the pan with a lid
- when the water completely dries up and the chicken is cooked then remove from fire and serve hot as a side dish.