By Deepesh Divakaran, on August 17th, 2010
Ingredients
- Chicken – 2lbs
- 2-3 Green chillies Chopped
- Yogurt – 1 cup
- Ginger Garlic Paste – 2 tsp
- Black Cardamom – 2 pcs
- Cinnamon – 2 pcs
- Cumin powder – 1/2 tsp
- Coriander powder – 1/2 tsp
- Javeri Mace – 1 tsp
- 1 cup fried onions (will take upto 2 onions to get that)
- Oil – 2 tbsp
- Green Cardamom and Cloves 2 nos each
- Cumin seeds – 1/2 tsp
- Rice – 1/2 kgs
- Salt & Turmeric to taste.
- Saffron Milk (Mix a pinch of saffron with little hot water). You can also add some kewra to it.
Method
- Grind the ingredients 2 to 9 in to a fine paste. Mix 3/4′th of the Fried Onions with the paste.
- Cut the chicken into small pieces, or you can make cuts into big pieces of chicken and then
- Marinade the pieces with the paste made in the above step, and refrigerate it for 2-3 hours.
- Boil the rice with the Green cardamoms, Cloves and cumin seeds with salt till it is half-cooked.
- In a Deep Pan or vessel, put half of your marinated chicken along with your marinade, then top it up with half of the rice. Sprinkle some Saffron Milk over it.
- Do the above step until all the rice and chicken is used up.
- If you have a good Tight Lid to close the pan, its better. But you can also do it otherwise.
- Knead some flour into smooth Dough.
- Cover the Edges of the vessel & Lid using the Dough, so that no steam goes off the vessel.
- Cook on High heat for 10 mins, and then about 20-25 mins on Low heat/flame.
- By this time, your dough will start to crack and peel off. That’s when you get to know your Biryani is cooked.
- Garnish the Biryani with Nuts, Raisins and Fried onions.
- Some people like to have it garnished with Boiled eggs too.
By Deepesh Divakaran, on August 16th, 2010
Ingredients
- Chicken big pieces – 2lbs
Marination
- Ginger garlic paste – 1 tbsp
- Red chilli powder – 2 tsp
- Turmeric powder – 1 tsp
- Garam Masala powder – 2 tsp
- Lemon Juice – 2 tsp
- Kasoori Methi – 2 tsp
- Yogurt – 2 tbsp
- Salt – to taste
- Oil – 2 tsp
Method
- Clean the chicken pieces and cut small slits on the pieces.
- Rub it with Lemon juice and salt, and keep it aside for 5-7 mins.
- Marinate the pieces with the above marination, and keep it in the refrigerator for atleast 2 hours.
- Pre-Heat the broiler to its maximum temperature. You can also use the Oven, but make sure that the temperature is at its highest.
Remember the Tandoor usually gets to temperatures 600-800F and our conventional oven’s can do only upto 500F.
- Keep the pieces on a grill and cook it for 5 mins.
- Turn the pieces over and then again cook it for 10 mins. See to it that they don’t burn.
- Serve it Hot, with Green Chilli chutney, and onions.
By Ranjitha Deepesh, on April 26th, 2010
Chole has various names such as Kabuli chana, Chick pea , Garbanzo beans, etc. It is best if had with bhatura or rotis.
Ingredients:
- Chick Peas or Garbanzo beans… 1 cup
- 1 small onion
- 1 tomato
- 3-4 pods of garlic
- Ginger .. 1 inch
- 2 Green chillies
- Red Chilli powder… 1 tspn
- Turmeric powder… 1/2 tspn
- Coriander powder… 1 tspn
- Chana Masala powder (optional) …. 1 tspn
- Whole Garam Masalas like cloves , cinnamon, cardamom, bay leaf etc.
- Salt.. to taste
- Water
- Oil
- Cilantro .. for garnish
 Method:
- Soak the chick peas overnight and pressure cook by adding salt.
- Grind the onions, tomatoes, green chillies, ginger and garlic.
- Heat oil in a pan.
- Add the whole garam masala and let it splutter.
- Now add the ground masala paste.
- Stir well till it changes colour.
- Now add the red chilli powder, turmeric and coriander powder.
- Stir well till the masala leaves oil.
- Now add the boiled chick peas.
- Add some water. Add salt.
- Let it simmer for a while. Add the chana masala at this point of time.
- Garnish with cilantro leaves.
- Serve with rice, rotis, naan or puris.
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