Chicken Fried Rice

Ingredients used in Chicken Fried rice:

•  Egg – 1 number.
•  Oil – as required.
•  Ajinomoto – pinch.
•  Vinegar – 1/4 tea spoon.
•  Soya sauce – 2 tablespoons.
•  Green or red chilli sauce – 1/2 teaspoon.
•  Peas – 1/4 cup.
•  Diced carrots – 1/4 cup.
•  Diced celery – 1/4 cup.
•  Diced chicken – 500 grams.
•  Cooked rice( left over rice works best) – 3 cups.
•  Pepper powder – 1 teaspoon.
•  Ginger and garlic (chopped) – 1 tablespoon.
•  Corn flour – 1/2 teaspoon.
•  Diced onion – 1 number.
•  Salt – to taste.
•  Sweet corn – 1/4 cup.
•  Spring onions(chopped) – 1 tablespoon.

Method:

• Marinate chicken pieces with 1/2 teaspoon pepper powder, salt, corn flour, little egg for 20-30 minutes.
• Take a pan, add oil to fry chicken, once chicken is cooked then transfer to a bowl.
• Heat 1 teaspoon of oil in a pan, add finely chopped ginger, garlic, onion, egg and saute it.
• Then season with pepper powder, salt, ajinomoto, vegetables, vinegar, soya sauce and cook until vegetables are semi-cooked.
• At last, add chicken along with rice and mix it well.
• Add spring onion, chilli sauce and mix.

Vegetable Fried Rice

Ingredients used in Vegetable Fried Rice:

•  Ajwain seeds – 1 teaspoon.
•  Basmati rice – 2 cups.
•  Salt – to taste.
•  Butter – half slice.
•  Cloves – 2 numbers.
•  Garlic – 5 numbers.
•  Ginger – 1 small.
•  Cabbage – 1 tablespoon.
•  Capsicum or green bell pepper – 1 numbers.
•  Beans – 10 numbers.
•  Carrot – 1 number.
•  Water – 3 cups.
•  Onion – half number.
•  Green chillies – 5 numbers.
•  Black pepper ground – 1 teaspoon.

Method:

• Soak the rice for half an hour. Cook it in rice cooker by adding 1 teaspoon of olive oil, ajwain seeds, salt to taste and 2 number of garlic.
• When the rice is done take it out and spread it in a plate. Cut all the vegetables in length wise it should be thinner in width.
• In a pan add butter, saute cloves, onion, ginger , garlic(shredded), green chillies when the raw smell of ginger and garlic is done, add all the vegetables and saute it until cooked Add little salt to it.
• If you want you can also add soya sauce at the end. Mix this vegetable and rice well along with freshly ground pepper.
• Serve it with raita or any gravy.

Mutton Dum Biryani(Goat Biryani)

Ingredients used in Mutton Dum Biryani:

•  Turmeric powder – 1 teaspoon.
•  Saffron – 1 teaspoon.
•  Coriander leaves (chopped) – 1 bunch.
•  Salt – to taste.
•  Red chili powder – 1 tablespoon.
•  Oil – as required.
•  Ginger garlic paste – 2 tablespoons.
•  Golden fried sliced onions – 2 cups.
•  Mint leaves (chopped) – 1 bunch.
•  Green chilies – 3 numbers.
•  Curd – 2+1/2 cups.
•  Mutton – 1000 grams.
•  Basmati rice – 500 grams.
•  Black cumin seeds – 1 teaspoon.
•  Garam masala powder – 2 tablespoons.
•  Lime juice – 1 number.
•  Meat tenderizer – 1 teaspoon.
•  Coriander powder – 1 tablespoon.
•  Cumin powder – 1/2 teaspoon.
•  Pepper(crush) – 1 teaspoon.
•  Mace – 1 number.
•  Cloves – 3 numbers.
•  Black cardamom – 1 number.
•  Green cardamom – 3 numbers.
•  Crush pepper – 1 teaspoon.
•  Water – as required.

Method:

• Soak rice for about 40 minutes.
• First, boil the water, add oil, salt, rice, shahi jeera then cook the rice for 40% in it,
• Then cook the rice until 50% done, a drain and keep aside.
• Next, marinate mutton with a meat tenderizer for 1 hour, keep aside.
• Then add chopped green chillies, salt, red chilli powder, shahi jeera, coriander leaves, half of mint leaves, cumin powder, half of fried onion, crushed pepper powder, mace, cloves, black cardamom, green cardamom, lime juice, curd, some oil, mix well.
• Now in another heavy bottomed pan, add the marinated mutton in the bottom and top it off with 40% cooked rice, add chopped mint leaves, coriander leaves, and fried onions.
• Repeat the same process twice with 50% cooked rice, sprinkle saffron water, coriander leaves, mint leaves, garam masala powder, fried onion. Cook for 30 minutes by placing tightly closed lid.

Kadai Paneer

Ingredients used in Kadai Paneer:

•  Garam masala – 1 teaspoon.
•  Chilly powder – 1 tablespoon.
•  Butter – 2 tablespoons.
•  Fennel seeds – 1/2 teaspoon.
•  Cumin seeds – 1 teaspoon.
•  Coriander seeds – 1 tablespoon.
•  Red chilli whole – 4 numbers.
•  Peppercorns – 9 numbers.
•  Paneer – 300 grams.
•  Onions (medium size cubes) – 1 numbers.
•  Bell pepper (cut into cubes) – 1 numbers.
•  Tomato puree – 250 grams.
•  Salt – to taste.
•  Sugar(or Honey) – 1/2 teaspoon.
•  Cream – 2 tablespoons.

Method:

• Heat a pan add peppercorn, red chilies, coriander seeds, cumin seeds, fennel seeds (optional) dry roast these ingredients till the flavor comes out.
• Then add fenugreek leaves, roast them transfer into to a plate and let it cool down make a coarse powder in the mortar pestle.
• Divide into two parts one is slightly finer, and another is coarse powder.
• Heat butter in a pan add made finnier powder cook this masala in the butter,
• To the same pan, even add chili powder, garam masala powder, onion, bell pepper, and then add tomato puree (blanched remove the skin and cut them into small pieces) let this cook till raw flavor is gone add salt, sugar, paneer (fry them).
• Sprinkle kadai masala and add coriander leaves, cream, mix it well.

Chicken Pulao

Ingredients used in Chicken Pulao:

•  Fried cashew nuts – 10 number.
•  Coriander leaves – 1 bunch.
•  Poppy seeds – 2 teaspoons.
•  Coriander powder – 1 tablespoon.
•  Salt – to taste.
•  Turmeric powder – 1/4 teaspoon.
•  Chili powder – 1 tablespoon.
•  Green chillies slit – 6 numbers.
•  Ginger garlic paste – 1 tablespoon.
•  Cinnamon stick (1 inch) – 4 pieces.
•  Cloves – 6 numbers.
•  Cardamom – 4 numbers.
•  Curry leaves – 2 springs.
•  Mint leaves – 1 bunch.
•  Curd – 1 cup.
•  Oil – 2 tablespoons.
•  Onion sliced – 1 cup.
•  Fresh coconut – 1/2 cup.
•  Chicken – 500 grams.
•  Basmati rice soaked – 1 cup.
•  Water – as required.
•  Black cumin seeds – 1 teaspoon.
•  Lime juice – 1 tablespoons.

Method:

• Marinate the chicken add salt, red chili powder, curd, mint leaves, curry leaves and mix it once and keep aside.
• In a pan add poppy seeds, whole garam masala, after dry roasting let it cool down then transfer into a blender and make it into a fine powder. Then add fresh coconut pieces and make into a fine paste and keep aside.
• Take another pan and add oil, whole garam masala, onion, salt and saute it well.
• Add ginger garlic paste, turmeric powder, slit green chilies, curry leaves and saute it for 3 to 4 minutes.
• Add coconut and poppy seeds paste, coriander powder and cook it for 5 minutes.
• Add marinated chicken to the pan and mix with masala put on the lid and cook it for 10 minutes.
• Then add one cup of soaked basmati rice and spread it and put on the lid and cook it.
• Now add one glass of water and mix it once.
• In the top add fried cashew nuts, coriander leaves and put on a lid and cook in a slow flame for 20 minutes.

Vegetable Pulao(Veg Pulao)

Ingredients used in Veg Pulao:

•  Potato (chopped) – 1 numbers.
•  Salt – to taste.
•  Cloves – 4-6 number.
•  Oil – 20 ml.
•  Beans – 1 cup.
•  Basmati rice – 2 cup.
•  Carrot (cubes) – 1/2 cup.
•  Cashewnut optional – 10 numbers.
•  Cilantro/coriander leaves – 1/4 bunch.
•  Curd – 3 teaspoons.
•  Onion (chopped) – 1 numbers.
•  Mint – 1/2 bunch.
•  Green chillies (chopped) – 4 numbers.
•  Ginger garlic paste – 1 tea spoon.
•  Green peas – 1/2 cup.
•  Cinnamon stick(1 inch) – 3 number.
•  Bay leaves – 2 number.
•  Green cardamom – 3 number.
•  Black cardamom – 2 number.
•  Shahi jeera – 1 teaspoon.
•  Mace – 2-3 number.
•  Peppercorn (crushed) – 1/2 teaspoon.
•  Chili powder – 1 teaspoon.
•  Cumin powder – 1 teaspoon.
•  Coriander powder – 1 teaspoon.

Method:

• Put the rice soaked for 20 min in rice cooker.
• In a heavy bottomed pan, saute the garam masala(Cloves, Cinnamon stick, Bay leaves, green &black cardamom, shahi jeera), chopped onion, salt in ghee for about 3 minutes.
• Then add ginger garlic paste, peppercorns and saute it again.
• Then add chopped green chilies, mint and coriander leaves, chili powder( optional), cumin powder( optional), coriander powder ( optional), mix well.
• Add the vegetables (carrot, green peas, potato) one by one salt allow them to cook until they are soft adding little amount of water.
• When the vegetables are cooked, add the yogurt stir fry till the raw smell leaves.
• Add the masala the vegetables to the rice and mix.
• Switch on the rice cooker and pulao is ready.
• Garnish with saffron water on top, roasted cashew nuts, mint leaves.