Wednesday, December 26, 2012

Chicken Biriyani


Basmati rice                                  2 cup
Chicken with or without bones       ½ kg cut into pieces
Cinnamon                                      1” piece
Cloves                                           2
Cardamom                                     2
Black cardamom                             2
Mace                                             1
Bay leaf                                         1
Cumin seeds                                   1 tsp
Pepper corns                                  1 tsp
Cumin powder                                1 tsp
Coriander powder                           1 tsp
Turmeric powder                            ¼ tsp
Ginger-garlic paste                          1 tbsp
Green chillies finely chopped           1 tsp
Yogurt                                            1 cup
Fried onions                                    2 tbsp + 3 tbsp
Mint leaves finely chopped               1 tbsp + 1 tbsp
Coriander leaves finely chopped       1 tbsp + 1 tsbp
Saffron mixed with warm milk          1 tbsp
Salt to taste


1.    Add green chillies, mint leaves, ginger-garlic paste, coriander leaves, pepper corns, cumin seeds, chilli powder, turmeric powder, salt, cumin powder, coriander powder, bay leaf, cinnamon, mace, cloves, black and ordinary cardamom, fried onion, yogurt and a little oil to the chicken pieces and mix well. Let the chicken marinate for about 1 hour.
2.    Soak the rice for about 30 minutes. Cook till half done. Strain and keep aside.
3.    Take a deep pan and transfer the marinated chicken into it. Spread the rice evenly over the chicken. Put some mint leaves and coriander leaves on top, followed by 1 tbsp fried onion. Sprinkle the saffron and milk mixture. Cover the pan using a tight lid and cook in medium flame for approximately half-an-hour.
4.    Serve with onion raitha.  

Monday, December 3, 2012

Tortilla Wrap

For tortilla

All purpose flour                                    2 cups
Salt                                                     ½ tsp
Water                                                  ¾ cup
Olive oil                                               3 tbsp

For the filling

Chicken breast cut into strips                  1 cup
Red/White onion cut into strips               1 large
Red, green and yellow peppers (capsicum) 1 cup
Shredded mozzarella cheese                    as desired

For the marinade

Cilantro                                               a handful
Spring onions chopped                            2 tbsp
Garlic chopped                                      4 cloves
Green chilli or jalapeno                          as desired
Cumin powder                                                2 tsp
Lemon juice                                         1 tbsp
Salt and pepper                                     to taste

How to make tortilla

1.    In a bowl, mix flour, salt and oil and combine well. Then slowly add water and knead into smooth dough. You can add more water to achieve the desired consistency. Cover with a wet cloth and let rest for 20 minutes.
2.    Now divide the dough into 8 equal balls. Using a rolling pin roll out the balls, as you do a chapathi.
3.    Spray some oil onto a hot skillet and cook the tortillas over medium heat till slightly brown.

Method of preparation

1.    Blend cilantro, spring onions, garlic, green chilli/jalapeno, cumin powder, lemon juice and salt and pepper in a mixer and marinate the chicken strips in this for about 2 hours.
2.    Take the chicken strips out and fry them till brown. Keep aside.
3.    Sauté onion and peppers on high heat till tender. Add the fried chicken strips and sauté for 2 more minutes.
4.    Spread the mixture over the tortillas and top with shredded cheese. Wrap tightly.