Ingredients :

1. Oil - 3 tbsp
2. Bay leaf - 1 no
3. Cardamom - 5 nos
4. Cinnamon - 2 stick
5. Cloves - 3 nos
6. Onion - 1 large sized
7. Ginger garlic paste - 1 tbsp
8. Chicken - 500 gms, cut into pieces
9. Turmeric - 1/2 tsp
10. Salt to taste
11. Green chillies - 2 nos
12. Curry leaves 
13. Red chilly powder - 1 tsp
14. Cashew nuts - 16 nos
15. Poppy seeds - 1 tbsp
16. Milk - 1 cup
17. Kasoori methi - 1 tbsp
18. Garam masala - 1 tsp
19. Coriander powder - 2 tsp
20. Coriander leaves for garnishing
21. Water as required

I've always been fond of thalassery biryani and ever since I wanted to give a try. Finally I've got a chance last week to cook  cos I finally landed on one youtube demo , learned from one of the video. The steps were so simple and as always, when made the taste was mild, fragrant and delish.It's such an easy dish ,u can whip it off in half an hour. And it's already an another add on in my menu list now.

Ingredients :

For Chicken masala :
Chicken -- 3/4 kg
Ginger garlic paste -- 2tsp
Green chillies,minced -- 2 tsp (acc to taste)
Mint leaves -- 1/2 cup
Coriander leaves -- 1/2 cup
Garam masala -- 3/4 tsp
Salt -- to taste
Onions -- ghee fried , around a cup
Tomatoes -- 2 nos. medium
Basmati Rice -- 2 cups
Lemon juice -- half a lemon
Mint leaves -- half a cup ,washed n cleaned
Coriander leaves -- half a cup ,washed n cleaned

For rice :

Ghee -- 1 tbsp
Cloves,cardamom,cinnamon,bay leaves,cumin seeds -- each 2 nos.
Cashews ,raisins -- each 2 tbsp ,roasted in ghee 
Rose water -- 2 tsp

For garnishing :
Onions -- 5 nos ,julienne 
Ghee -- 3 tbsp
Saffron -- few strands
Milk -- 2 tbsp

Method :

• Heat a biryani pan with 3 tbsp ghee and fry the sliced onions till they golden brown. Remove from the ghee and spread it on a plate lined in a kitchen tissue. Fry the cashews n raisins in the remaining ghee and keep it separately.
• In the same ghee ,add the chopped tomatoes along with lil bit of salt and cook till they break down and get cooked. Add the ginger garlic paste and saute for 2 minutes in medium flame.Throw in the minced green chillies and mix well for a minute.

• Add the chicken pieces once the green chillies started changing colour and cook in the masala for few seconds. Add a cup of water to the chicken masala and combine well. Sprinkle the mint leaves on top ,cover with a lid  and cook for 7 to 8 minutes.
• Open the pan , add a cup of ghee fried onions to the chicken ,clsoe the pan with th lid and gain cook for 2 minutes.Later, switch off the flame and add the garam masala powder ,coriander leaves and lemon juice and combine thoroughly .

 

Now making rice :

•  Soak the basmati rice for 30 minutes.

• Boil 8 cups of water with a tbsp of ghee/oil added along with cinnamon,cumin,cardamom,bay leaves and add the soaked rice. Cook the rice to almost 80 % ,now at this stage add in the rose water to the rice and mix well. Again cook the rice till it's 90% done..            

Layering the rice :

• Keep the chicken masala mixture over medium low flame as we are going to make 2 process simultaneously. 
• Now drain the rice completely and layer the chicken masala with the cooked rice,spreading evenly.
• Top it with the remaining fried onions, cashews and raisins.
• Finally sprinkle the saffron milk ( dissolve few strands of saffron in warm milk ,rest for 10 minutes earlier) across and close the pan with a lid . Keep some heavy weight on top of the lid and cook over low flame (dum) for 10 minutes /until it's done. 
• Carefully mix the rice and serve with chicken ghee roast.

Happy eating guys,
Shanavi

Butter Chicken is among the best known Indian foods all over the world. Its gravy can be made as hot or mild as you like so it suits most palates. Also commonly known as Murg Makhani, Butter Chicken tastes great with Kaali Daal (black lentils), Naans and a green salad.

Ingredients:

• 1 kg boneless chicken skin removed
• Juice of 1 lime
• Salt to taste
• 1 tsp red chilli powder (adjust to suit your taste)
• 6 cloves
• 8-10 peppercorns
• 1" stick of cinnamon
• 2 bay leaves
• 8-10 almonds
• Seeds from 3-4 pods of cardamom
• 1 cup fresh yoghurt (must not be sour)
• 3 tbsps vegetable/canola/sunflower cooking oil
• 2 onions chopped
• 2 tsps garlic paste
• 1 tsp ginger paste
• 2 tsps coriander powder
• 1 tsp cumin powder
• 1/4 tsp turmeric powder
• 1 can (400g or 14 oz) of tomato paste
• 1/2 litre chicken stock
• 2 tbsps kasuri methi (dried fenugreek leaves)
• 3 tbsps unmelted, soft butter
• Salt to taste
• Coriander leaves to garnish

Preparation:

Mix the chicken, lime juice, salt and red chilli powder in a large, non-metallic bowl. Cover and allow to marinate for 1 hour.
Heat a flat pan or griddle on medium heat and gently roast (stirring frequently) the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder.
Mix the yoghurt, above whole spice powder (from previous step), coriander, cumin and turmeric powders together and add them to the chicken. Allow to marinate for another hour.
Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale golden brown in color and then add the ginger and garlic pastes. Fry for a minute.
Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque and the flesh will go from pink to whitish in color).
Now add the tomato paste, chicken stock, kasuri methi and remaining part of the yogurt-spice mix to the chicken.
Cook till the chicken is tender and the gravy is reduced to half its original volume.
Melt the butter in another small pan and then pour it over the chicken.
Garnish with coriander leaves and serve with Naan and Kaali Daal.
For an authentic and traditional cooked-over-the-coals flavour: When the Butter Chicken is cooked, make a small bowl shape with aluminum foil and place it on top of the curry (*floating* on it). Heat a briquette of charcoal on an open flame till red hot and gently put the charcoal in to the aluminum foil bowl. Cover the dish immediately. Remove the cover just before serving, discard the foil bowl and charcoal and serve. The curry will be infused with a smokey flavor

This is the easiest method of chicken biryani i have ever made...Its very tasty too...

first in a bowl take cut drumsticks and make slight slits ( aound 3-4) on the sides so that the chicken marinates well then add the following

ingredients:

Black and green cloves
cinnamon sticks
shahi jeera
1 spoon coriander powder
1 spoon cumin powder
Biryani leaves
Chicken biryani masala ( preferably shan brand masala)
pepper
cilantro
10 -12 greeen chilly( just make 1 slit to the green chilly and leave the stem on it)
salt
chilly powder
Yougurt ( 2-3 cups for aound 8 drum sticks--- the more the yogurt the more the masala that you can see on the chicken pieces in the biryani)
cilantro

now add little oil and mix all the ingredients well and drop these chicken drumsticks in to this marinate and mix well 9 make sure the masala goes in to the slits of the chicken)
to get good results just taste little marinate for salt and spicy, you can add extra chilly powder if the marinate doesnt look spicy...

and any other ingredients u prefer like maze etc... and leave the marinate for 30 minutes(preferably in the freezer)

now soak washed basmati rice in lots of water for around 30 minutes

now take a bowl with water around 3 times the measure of rice and add 2 spoons of oil and salt, taste the water and make sure its not too saltu (coz u are already adding salt in the marinate.. this salt to the water is to make the rice taste little salty coz we are not going to cook the rice and chicken mixed)
now after the water comes to a boil add the rice and cook the rice such that the rice is only 50 % coocked... if you are not sure how to say if it is half cooked just boil it for 3 - 4 minutes thats all...

now drain the water from the rice and keep the rice a side

now take a container add some desi ghee to the bottom and rub along the sides now add the chicken marinate pieces. You got to make sure that the base of the bowl will get filled the chicken pieces and there is no gap left and it has a tight lid thats how u need to choose the bowl size.
Now add the rice on to the top and add some fried onions on top of it...
if the bowl doesnt have a tight lid make dough from wheat flour or all purpose flour and make a rope sized and put it across the opening of the surface and now put the lid on it and make sure its locked tight.
now cook for around 30 minutes on medium flame...

this is a easy process of preparing biryani which needs cooking rice, making marinate and add contents to bowl and cook thats all...

You can serve this biryani with raita or mirchi ka salan...

Here's a quick and easy chicken noodle soup recipe, and it's hearty enough for a family meal. Serve this soup for lunch or dinner, along with crusty rolls or biscuits and a tossed salad. Feel free to use broken linguini or thin noodles instead of medium noodles.
Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients:
* 2 tablespoons butter
* 1 cup chopped onion
* 1 cup chopped celery
* 1/4 cup fresh chopped parsley or about 1 tablespoon dried parsley flakes
* 2 to 3 cups diced chicken
* 1 can (10 3/4 ounces) cream of chicken soup, undiluted
* 1 can (10 3/4 ounces) cream of mushroom soup, undiluted
* 5 cups chicken broth
* 1 scant teaspoon poultry seasoning
* 1/4 teaspoon dried leaf thyme
* 1/4 teaspoon pepper
* 2 cups frozen peas and carrots
* 1 1/2 cups heavy cream or half-and-half
* 4 ounces medium noodles, cooked and drained
* Salt, to taste

Preparation:
In a large pot or Dutch oven, melt butter over medium heat. Add onion and celery and sauté until onion is tender. Add the parsley, chicken, chicken broth, soups, poultry seasoning, thyme, and pepper. Bring to a boil; reduce heat to medium-low and simmer for 20 minutes. Add the frozen peas and carrots, cover, and simmer for 10 minutes longer. Stir in the cream or half-and-half, along with the cooked noodles; add salt to taste. Heat through.
Serves 8.

Ingredients:
# Chicken - 1 kg
# Rice (Basmati) - 750gms
# Onions - 5
# Tomatoes - 5
# Ginger - 3 inches
# Garlic - 1 pod
# Green Chilies - 10
# Red Chili Powder - 1 tsp
# Turmeric Powder - 1\4 tsp
# Black Pepper - 10
# Cloves - 6
# Cinnamon - 2 pcs
# Cumin - 1 tsp
# Cardamom - 2
# Black Cardamom - 6
# Bay Leaves - 6
# Coriander Leaves - 1 bunch
# Yogurt - 200 gms
# Saffron - 15 strands
# Milk - 1/4 cup
# Oil - 1 tbsp & 2tsp
# Salt - To taste
# Water - 1 litre
# Cashew nuts & Raisins (optional) - To taste
# Pure (desi) Ghee (if you are using Nuts) - 2tsp

Directions...

# In a big bowl mix yogurt, red chili powder, turmeric powder and salt.
# Mix washed chicken in the above mixture and keep aside for at least 2 hours.
# Wash rice with water and drain them.
# Heat 1 litre of water in a pan on high flame. Add washed rice along with black cardamom, bay leaves, salt and 2tsp of oil. After a boil reduce the flame to low flame. After few minutes you will see the holes in rice, pick rice with tsp to check its readiness. If cooked then switch off the gas or if slightly uncooked then leave for another 2min and then switch off the flame and keep aside.
# In another pan warm milk and soak saffron in milk.
# Grind ginger, garlic and green chilies with 1 tsp of salt and very little water to make a thick paste.
# Roast black pepper, cloves, cinnamon, cumin and cardamom in a pan. Dry and grind them to make fine powder.
# Chop onions and fry in oil with 1 tsp of salt till they become golden brown in color.
# Remove 1/3 of fried onions and keep aside for garnishing. To the remaining onions add ginger, garlic & chili paste and fry well. Keep on stirring.
# Add chopped tomatoes and cook for 2 minutes/ till mixture separates from oil.
# Add marinated chicken and cook for 5 minutes. Add the garam masala and mix well. Cover the vessel and cook till chicken is tender.Remove from gas.
# Take a thick bottom vessel; apply ghee to the entire inner surface of the vessel. First put one layer of cooked rice then add one layer of chicken masala then again another layer of rice and then another layer of chicken masala and so on. Last layer should be of rice.
# Pour saffron soaked in milk all over the rice (from step 5). Spread the fired onions which we kept aside in step 9, over the rice layer.
# Cover the lid of vessel tightly so that no steam can escape. Keep on low flame for about 15-20 minutes or till aroma starts spreading from the vessel.
# Remove lid and garnish with finely chopped coriander leaves.
# Add roasted cashew nuts in 2tsp pure ghee and raisins.
# Serve hot with chilled raita and your choice of sauce/chutney.

procedure its very simple here it is.........

• chicken(small pieces)...1kg
• chilli powder 1 cup
• salt 8 tbs
• garlic 8 to 10 pieces
• lime juice 1 cup
• avala powder 1 tbs
• menthula powder 1/2 tbs
• avaluu 1 tbs

procedure......

1st water tesukoni heat cheyyandi tarvatha andhulo veniger koncham vesi chicken kaasepu boil cheyyandi konthasepu tharvatha water pinaa white ga waste antha vasthundi aaa wastage ni tesesi chicken ni tissue papers tho clean cheyyandi....

2nd ....oil tesukoni baga heat cheyyandi eppudu pakkana pettina chicken ni baaga fry cheyyandi baga fry ayyaka chicken tesi pakkana pettukondi

3rd eppudu oka bowl tesukoni andhulo chilli powder,salt,lime juice,avala powder,menthula powder and garlic pieces vesi baaga mix cheyyandi then oka oil pan tesukoni andhulo oil(oil yekkuva tesukondi yendhukantey chicken pieces ani aa oil lo munipovali) posi heat cheyyandi eppudu avalu andhulo veyyandi avalu fry avinna tarvata gas stow switch of chesi aaa oil lo chicken pieces and kalipi pettukunna mix ni andhulo vesi motham kaliselaga mix cheyyandi....

antey finish eppudu aaa chicken pickle ni challarey daka pakkana vunchandi challa padina tharuvatha oka plastic or stell jadi ni tesukoni andhulo veyyandi mutha tight ga pettandi air leak avvakudadhu 1day alavunchandi antey.........

chicken pickle ready to eat..................

note: chilli powder,salt and oil yekkuva veyyandi.......

Ingredients

• chicken _ 1/2 kg
• onions _ 1 (small)(chinna mukkaluga cut cheyalli)
• pachimirchi _ 5 (niluvuga chiliga cut cheyali)
• cloves _ 3 + 4
• cardomons _ 2 + 3
• dalchin _ chinna mukka +chinna mukka
• tomatoes _1 (small)(chinna mukkalu ga cut cheyalli)
• ginger _ index finger antha height antha
• garlic _ okkadanilo sagam
• kobbari _ 1/2 chippa
• curry leaves _1 remma
• daniyala powder_ 2spoons
• ghee _ 3spoons
• chilly power _ thaginantha
• salt _ thaginantha
• pasupu _ 1/4 spoon
  

masala paste

first ginger , garlic thokallu thi petukovalli and kobari chipalo kobari thisi chinna mukkallu chesukovalli mixy ginelo cloves 4 and cardomons 3 and dalchin chinnamukka, kobari mukkallu vesi baga mixy cheyali with out water and mixy chesaka ginger garlic kuda vesi koncham water vesi malli mixy cheyali mixy chesina tharuvatha danilo 2 spoons of daniya powder vesi malli okasari mixy chesi paste ni pakan vunchukovali.


thayaru cheyu vidanam

chicken ni subaram ga wash chesi vessel lo ki thisukoni 4spoons chilly powder and 2 spoons salt 1/4 spoon pasupu vesi 2 spoons masala paste and 1 glass water vesi vudhikinchukovali chicken lo water lekunda vundhikinchukovali tharuvatha pan lo oil vesi cloves 3 cardomons 3 and dalchin chekka chinna mukka veyali tharuvatha onions chinna makkalu chesukunna vatini danilo veyali and pachi mirchi niluvuga chilikaga koyali avikuda veyalli and avi vegakka tomatoes veyali tomato kuda vesi veginchakka masala paste vesi baga veginchala (light brow )vachedakka danilo curry leaves kuda veyala masala baga vegina tharuvatha vudaka betina chicken vessel lo nundhi thisi vegina masala lo vesi baga deep ga fry cheyali vuppukaram chusukovali saripoyundhi anukunte dani baga deep fry cheyali brow color or light marroon color vachedakka appudu masala baga mukkalaku padathadhi baga roast avuthadhi inka roast ayakka last lo 3 spoons ghee vesi inkosari baga fry chesi dimpali anthe chicken fry ready.