CHICKEN RICE

 INGREDIENTS:-

1. Chicken               2 breast, 2 legs
2. Jeera rice             2 cups
3. Onion                  1 big
4. Tomatoes             2
5. Green chilies       2
6. Water                   5 cups
7. Salt                      5 tsp

FOR SEASONING

1. Oil                       1/4 cup
2. Ghee                    1 tsp
3. Star anise             2
4. Cinnamon            2"
5. Lavanga               5
6. Bay leaf               2
7. Marati moggu      5

FOR GRINDING:-

1. Ginger                   2"
2. Garlic                    1 whole
3. Mint leaves           handful
4. Cardamom            4
5. Cinamon               1"
6. Lavanga                5
7. Green chilies        10

METHOD:-

• Wash rice and soak for 1 hour. Wash chicken.
• Pressure cook the chicken adding salt, 4 1/2 cups of water for 3 whistles.
• Drain water and take out the chicken separately.
• Slice onion, tomatoes.Grind masala.
• Heat oil add seasoning fry for a while and add onion, chilies, fry till light brown.
• Add cut tomatoes and fry for a minute, add ground masala paste and fry until good aroma comes out.
• Now add the chicken broth and bring to boil.
• Add rice and cook under low flame for 15 minutes.
• Serve with chicken tawa fry, raitha, and egg omelette.

SHAHI CHICKEN BIRYANI

 INGREDIENTS:-

1. 
   Basmati rice             4 cups
2. Fried onion              10
3. Mint  leaves             1 bunch
4. Coriander leaves      1 bunch
5. Saffron                     little
6. Milk                         1/2 cup
7. Red colour               1/4 tsp
8. Water                       1/2 cup

METHOD:-

• Wash and cut both leaves and make three parts and keep it aside.
• Slice onion and deep fry till light golden brown and crisp, make three parts and keep it aside.
• Wash and soak rice for 3 hours.
• Soak saffron in milk and keep it aside.
• Mix red colour in water and keep it aside.

FOR GRINDING MASALAS:-

1. Onion                      2
2. Ginger                     1 cup
3. Garlic                      1 cup
4. Green chilies           1 cup

• Grind each separately and keep it aside.
• Make it 2 parts.

FOR MARINATING

1. Chicken                   1 kg
2. Onion                      1
3. Tomato                    2
4. Turmeric                 1 tsp
5. Chilly powder         4 tsp
6. Jeera powder           2 tsp
7. Coriander powder   1 tbsp
8. Garam masala         1 tbsp
9. Salt                          5 tsps
10. Curd                        2 cups
11. Bay leaves              4 big
12. Cinnamon               4"
13. Cloves                    20
14. Ellachi                    10
15. Black cardamom    4
16. Star anise                 4
17. Kalpasi                    1 flower
18. Marati moggu         8
19. Kasuri methi           1 tbsp
20. Mint leaves             handful 
21. Coriander leaves     handful
22. Red colour              1/2 tsp
23. Oil                           1/2 cup
24. Ghee                        4 tsp
25. Lemon juice            1 tsp
26. Rose essence           1 tsp
27. Fried onion              1 part
28. Onion paste             1 part
29. Chilly paste             1 part
30. Ginger-garlic paste    1 part

METHOD:-

• Slice onion, tomato, cut mint, coriander leaves, slit chilies.
• Heat oil, add bay leaves, star anise, marati moggu, cinnamon, cloves, cardamom, and fry.
• Add onion and fry for a minute, add tomato, chilies and fry for a while.
• Add onion paste, green chilly paste, ginger-garlic paste, fry each for a miute.
• Add curd, chilly powder, garam masala, jeera, coriander powder, mint, coriander leaves, fried onion, red colour, kasuri methi and mix well.
• Now add chicken, salt, rose essence, lemon juice and mix thoroughly for 2 minutes.
• Off the stove and close a lid, keep it aside for 3 hours.

FOR COOKING RICE:-

1. Water                        7 cups
2. Salt                           8 tsps
3. Rose water               1 tsp
4. Ginger-garlic paste   1 tbsp
5. Star anise                  2
6. Marati moggu           4
7. Fennel seeds            1 tsp
8. Jeera seeds               1 tsp
9. Kalpasi                     1 flower
10. Cinnamon                 4 pieces
11. Cloves                       10
12. Cardamom                 10
13. Black cardamom        2
14. Mint leaves                1 part
15. Coriander leaves        1 part
16. Garam masala            1 tsp
17. lemon juice                1
18. Ginger-garlic paste    1 part
19. Onion paste                1 part
20. Chilly paste                1 part

METHOD:-

• Mix all the ingredients, add water in a heavy-bottomed vessel.
• Bring to boil and simmer for half an hour, off the stove and close with a lid.
• Keep it aside for 3 hours.

FOR BIRYANI:-

• Drain the water from the rice completely.
• After three hours, take a ladle and remove the masalas on top floating.
• Again boil water and add the rice,Cook for 5 minutes or until the water evaporates
• Heat the chicken marinated vessel, add a layer little half cooked rice on top.
• Sprinkle little fried onion, mint, coriander leaves, rose essence, safron milk, red colour water.
• Again add rice on top and sprinkle the same ingredients till the rice is completed.
• Sprinkle the remaining liquids, mint and coriander leaves, fried onions, pour ghee on top.
• Cook on slow heat for 20 minutes with closed lid.
• Keep a weight on the lid. After 30 minutes off the stove and keep it for standing time for 10 minutes.
• Open and do not mix, take out the rice and chicken from the side of the vessel.
• Serve with onion raitha, dalcha, chicken gravy, boiled eggs.

SALEM MUTTON BIRYANI

INGREDIENTS:-

1. Mutton                 1 kg or 5 cups 
2. Biryani rice          1 kg
3. Onion                   5 nos
4. Tomatoes             5 nos
5. Mint                     1 small bunch
6. Green chilies       25
7. Turmeric             1 tsp
8. Ghee                    5 tbsp
9. Oil                        1 cup
10. Water                   9 1/2 cups
11. Lemon                 2 nos

FOR SEASONING:-

1. Bay leaves             5
2. Cinnamon             5"
3. Cloves                   25
4. Cardamom            20
5. Marati moggu       25
6. Star Anise             5 whole
7. Kalpaasi                1"

FOR GRINDING:-

1. Garlic                  30 pods[ 60 gms]
2. Ginger                 5 " [ 40 gms]

METHOD:-

• Wash mutton and drain the water, wash and soak the rice.
• Slice onion, cut tomatoes, clean and wash mint leaves.
• Grind ginger, garlic to a smooth paste. Squeee lemon and extract juice.
• Heat oil in a cooker, add oil, fry the seasoning, then add green chilies and close the lid for few seconds. The chilies splutter, its safe to close the lid, and changes its color,
• Add turmeric and saute onion until light brown in color.
• Add ginger, garlic paste aand fry until good aroma comes out.
• Add tomatoes and close the lid and cook.
• Mash tomatoes and add motton, salt, mint leaves and fry.
• Cook and mix well the mutton and add water, lemon and stir.
• Close the lid and cook for 3 whistles, wait until the pressure to settle down.
• Open the lid, add rice and ghee, mix and cook for 3 whistles on high heat.
• Cool for another 15 minutes and mix well.
• Serve with boiled eggs and gravy.

MUSLIM BIRYANI-2

  INGREDIENTS:-

1. Chicken                400 gms
2. Biryani rice          400 gms
3. Potato                   4 nos
4. Onion                   4 nos
5. Mint leaves           handful
6. Coriander leaves   handful
7. Lemon                   1 big
8. Chilly powder       1 tbsp
9. Dhania powder      1 tbsp
10. Cumin powder       1 tbsp
11. Salt                        5 tsp
12. Orange color         1/2 tsp
13. Water                     4 cups
14. Curds                     1 cup
15. Milk                       1/4 cup

FOR GRINDING:-

1. Cinnamon              1"
2. Cloves                   5
3. Cardamom            5
4. Garlic                    10
5. Ginger                   1"
6. Pepper                   5

FOR SEASONING:-

1. Oil                        1/2 cup
2. Cinnamon             1"
3. Cloves                   5
4. Cardamom            5
5. Pepper                   5

METHOD:-

• Wash chicken, Slice onion, chop mint and coriander leaves.
• Peel potatoes and cut into 12 pieces. Grind masala. Wash rice and soak.
• Soak potatoes in orange color, mixed in 1 cup of water. Soak orange color in little milk.
• Heat oil in a pressure pan, fry onion until dark brown and crisp.
• Remove from oil and set aside, fry the masalas, cinnamom, cloves pepper and cardamom.
• Add chicken and fry till moisture evaporates.
• Add dhania powder, cumin powder, chilly powder, and ground masala paste.
• Cook on slow fire. Add some fried onions, lime juice, curds and mix well.
• Add mint, coriander leaves, potatoes,2 tsp of salt, potato soaked orange water.
• Stir and bring to boil, reduce the flame and cook till chicken is tender.
• In a heavy bottomed vessel cook rice, add 3 cups of water, 2 tsp of salt.
• Bring to boil once and reduce flame, cook the absorbed.
• After the cooked till tender add the rice on top, add fried onions.
• Sprinkle milk on rice, Pour orange color from the side.
• Close a lid and put on weight, Place a tawa on stove and keep the pan over it.
• Cook on a slow fire for 15 to 20 minutes. Lift from base and serve.
• Serve with boiled eggs,m raitha and chicken curry.

SIMPLE MUTTON BIRYANI

 INGREDIENTS;-

1. Mutton                   2 cups              
2. Biryani rice            1 cup
3. Water                      1 1/2 cups
4. Salt                         2 1/2 tsp
5. Chilly powder        1 tsp
6. Garam masala        1 tsp
7. Dhania powder       1 tsp
8. Turmeric                 1 tsp
9. Onion                      1 
10. Tomato                    1 
11. Green chilies           5 
12. Mint leaves              1 tsp 
13. Coriander leaves      1 tsp dried
14. Ginger-garlic paste  1 tbsp dried

FOR SEASONING:-

1. Bay leaf             1
2. Star anise           1
3. Marati moggu    2
4. Cinnamon          1"
5. Cloves                5
6. Cardamom         2
7. Oil                      1/4 cup

METHOD:-

• Wash mutton for 3 times, slice onion, cut tomato, slit the chilies.
• In a pressure cooker add mutton, water, dried mint, and coriander leaves.
• Add the spices, chilly powder, turmeric, salt, and garam masala, dhania powder.
• Cook for 3 whistles, cool down let the pressure settle.
• Transfer it in another vessel, in the same pan heat oil, add onion and fry till crisp and brown in color.
• Add tomato, chilies, ginger-garlic paste and fry till good aroma comes out.
• Wash and add rice and fry for a minute, now add boiled mutton, water and mix.
• Bring to boil and close the lid, cook for 2 whistles, and open after 15 minutes.
• Mix and serve with cucumber raitha.

SIMPLE CHICKEN BIRYANI

 INGREDIENTS:-

1. Chicken                1 kg
2. Basmati rice         400 gms
3. Tomatoes             5 nos
4. Onion                   5 nos
5. Green chilies        20
6. Garlic                   1/2 cup
7. Ginger                  1/2 cup
8. Mint leaves          handful
9. Coriander leaves  handful
10. Cinnamon            4"
11. Cloves                  20
12. Cardamom           8
13. Oil                       1 cup
14. Turmeric             1 tsp
15. Water                  7 cups
16. Salt                     8 tsp
17. Lemon                 2

METHOD:-

1. Wash chicken, drain water, slice onion, cut tomatoes, slit chilies.
2. Grind ginger and garlic to a smooth paste, wash and cut coriander, mint leaves.
3. Pressure cook chicken, water, salt and turmeric for 1 whistle.
4. Open after 10 minutes, separate chicken and water.
5. Heat oil in the same cooker, add cinnamon, cloves, cardamom, and fry.
6. Saute onion and brown, add chilies, tomato, ginger-garlic paste.
7. Fry until oil separates, add coriander, mint leaves and fry.
8. Wash rice and add, fry for a minute. Add chicken water and bring to boil.
9. Squeeze lemon, reduce the flame, arrange the chicken pieces on top.
10. Close the lid, put weight on it and cook for 10 minutes.
11. Off the stove, let the pressure settle down, then open and mix.
12. Serve with chicken gravy and carrot raitha.

MASALA CHICKEN BIRYANI

INGREDIENTS

1. Chicken              500 gms
2. Salt                     5 tsp
3. Water                  5 cups
4. Oil                      1/2 cup
5. Curd                   2 tbsp
6. Biryani masala    1 tbsp
7. Ghee                   1 tbsp
8. Turmeric             1 tsp
9. Lemon juice        1 tsp

FOR GRINDING

1. Onion                   1
2. Garlic                   1 pod
3. Ginger                  2"
4. Tomatoes              2
5. Mint                      handful
6. Coriander leaves   handful
7. Green chilies        10

METHOD

• Wash chicken, mint, and coriander leaves.
• Grind onion, Garlic, Ginger, tomatoes each separately.
• Grind Mint, Coriander leaves, and chilies together.
• Heat oil in a thick bottomed vessel add ground onion and saute for 1 minute.
• Add garlic and fry for a minute, add ginger and fry.
• Now add tomato paste and mint paste, fry for 2 minutes.
• Saute chicken, add turmeric, Biryani masala, curd and fry for a minute.
• Cook for 5 minutes on low heat until oil separates.
• Add water, lemon juice, bring to boil and add ghee.
• Add rice, stir well and cook for 15 minutes.
• Serve with chicken gravy, coconut raitha, boiled egg.

Muslim Biryani- 1

Ingredients

1. Chicken                1/2 kg
2. Biryani rice           1/2 kg
3. Water                     2 parts
4. Salt                        3 tsp
5. Lemon                   1 small
6. Onion                     2
7. Tomato                   2 1/2
8. Green chiles            10[whole]
9. Red chilies               5
10. Ginger                      3"
11. Garlic                       2 pods
12. Turmeric                   1/2 tsp
13. Curd                          1/2 cup
14. Garam masala           1 tsp
15. Coriander powder     1 tsp
16. Mint leaves                handful
17. Coriander leaves       handful

For Seasoning

1. Cinnamon           2"+ 1"
2. Cloves                 5 + 5
3. Cardamom          4 +2
4. Bay leaf              3
5. Oil                       1/2 cup
6. Ghee                    1/2 cup

Method

• Wash red chilies and soak in a cup of water for 1 hour. Wash rice and soak.
• Grind red chilies with ginger, garlic, 1" cinnamon, 5 cloves, and 2 cardamom.
• Slice onion, tomatoes. wash chicken, mint, and coriander leaves.
• Heat ghee and oil in a heavy-bottomed vessel.
• Add seasoning fry for 1/2 a minute. Add onion and fry till crisp, until it changes its color.
• Add ground paste and fry for a minute, add tomatoes, coriander powder, curd and mix.
• Add chicken , salt, mint, green chilies, and coriander leaves. Fry well and close the lid.
• Cook on a low flame for 10 minutes stirring in between.
• After 10 minutes add water and bring to boil.
• Add rice and garam masala, stir for 2 or 3 times and close the lid.
• Cook on a low heat for 20 minutes. Mix in between.
• Serve with raitha and Dalcha.

Salem Yellow Chicken Biryani

INGREDIENTS

1. Chicken                      500 gms
2. Biryani Rice               500 gms
3. Onion                         2 nos
4. Tomato                       2 big
5. Green chilies              15
6. Mint leaves                handful
7. Coriander leaves        handful
8. Ginger-Garlic paste   2 1/2 tbsp
9. Salt                            4 tsp
10. Water                        2 measures of rice
11. Turmeric                   1 tsp

For Seasoning

1. Oil                            1/2 cup
2. Ghee                         2 tbsp
3. Star Anise                 2 nos
4. Marati moggu           8
5. Cinnamon                 3"
6. Cloves                      12
7. Bay leaves                3
8. Kalpasi                     little

Method

• Wash rice 3 times and soak for 15 minutes. Drain water completely.
• Wash mint, coriander leaves, and chop.
• Cut onion, tomatoes, and slit chilies.
• Heat oil, ghee together in a heavy-bottomed vessel, add bay leaves and masalas forv1 minute.
• Add green chilies, fry till it changes its color, add turmeric and fry.
• Close the while adding chilies, the seeds will scatter on us.
• Add onion and fry till half done, add tomatoes and ginger-garlic paste, mint leaves.
• Fry till good aroma comes up. Add chicken, and salt, fry for 2 minutes.
• Close the lid and cook on a low flame for 5 minutes. Stir in between.
• Add water, lemon juice and coriander leaves.
• Bring to boil, add rice and mix well.
• Cook for 15 minutes on a low flame.
• Turn the rice in between, after 10 minutes close the lid keep weight on it.
• Cook for 5 minutes and off the stove. 
• Mix again before serving. Serve with chicken gravy and raitha.

Chicken Biryani---2[red color]

                                                                           

Ingredients

1. Chicken                             500 gms        
2. Biryani Rice                      500 gms[2 1/2 cups]
3. Water                                 2 measurements[5 cups] 
4.  Salt                                    4 1/2 tsp 
5. Turmeric                            1 tsp
6. Mint leaves                        handful
7. Coriander leaves               handful
8. Lemon                               1/2 
9. Chilly powder                    3 tsp 
10.   Green chilis                     10 whole                                                                                     

For seasoning

1. Bay leaf                           2
2. Star anise                         2
3. Marathi bud                     4
4. Cardamom                       4 
5. Cinnamon                        2"
6. Cloves                              10   
7. Kalpasi                             little[optional]
8. Oil                                    1/2 cup  
9. Onion                               3 big                  
10. Tomatoes                          3 nos
11. Garlic                               2 pod
12. Ginger                              3"   

Method  

• Grind ginger-garlic to a smooth paste.
• Slice onion, wash mint, coriander leaves.
• Wash chicken. Soak washed rice.
• Take heavy bottom vessel pour oil and heat.
• Add bay leaf fry then add star anise, cinnamon, cloves, Marathi bud, cardamom for 2 minutes.
• Fry onion till dark brown in color and looks crispy.
• Then add ginger-garlic paste and fry until aroma comes.
• Now add tomatoes and fry until they are cooked and mashed.
• Add turmeric, chilly powder, mint leaves, coriander leaves.
• Mix them and add chicken and whole chilis.
• Fry for 5 minutes and add salt, 1/2 cup of water.
• Cook chicken for 20 minutes with lid closed.
• After 20 minutes open the lid add water and stir.
• Bring to boil add lemon and rice.
• Stir well until rice and water mixes up.
• Boil once and close the lid, cook on a low flame.
• Keep an weight on top of the lid.
• Open once after 10 minutes and mix the rice well so that the rice should not stick to the bottom.
• Close the lid keep the weight and cook for another 10 minutes.
• Off the stove when there is no water on the top.
• Serve with chicken gravy and raita.
• This Biryani smells good and very tasty also.

Salem chicken biryani

INGREDIENTS

• 250 gm  Chicken 
• 2 small onion
• 1 big onion
• 5 green chilies
• Little mint leaves
• 1 tomato
• 1/4 tsp turmeric
• 2 tsp salt
• 1 cup rice[ biryani]
• 1 tsp ghee
• 2 cups of water
• 1/4 cup oil
• 2 boiled eggs
• 1/4tsp Ajinomoto
• 1 tbsp ginger-garlic paste
• 1 tsp lemon juice

FOR SEASONING

• 2 bay leaves
• 6 Marathi moggu
• 1 small star anise
• 1 tsp dry rose petals
• 1" cinnamon
• 6 cloves
• 1 piece kadalpaasi
• 2 ellachi
• 2 nutmeg outer part 

METHOD

• Heat oil in a heavy-bottomed vessel.
• Add seasoning and fry till it splutters.
• Add both onions, green chilies, turmeric, and fry for 2 minutes.
• Now add ginger- garlic paste and fry for 2 or 3 minutes.
• After that add tomato, mint leaves, chicken, salt and fry well.
• Close the lid. Cook for 10 minutes. Stir in between.
• Open the lid and add water, lemon juice, and ghee. Boil it.
• Add rice and mix well.
• Cook for 10 minutes and again mix the rice properly without any lumps.
• Close the lid and keep a stone or heavyweight on the lid.
• Cook on low heat for 10 minutes. Serve with onion raitha and boiled eggs.