International recipes
Chicken Dum Biryani
Chicken Dum Biryani is the most divine dish of all the non-veg dishes. Biryani is the most popular festive dish on the occasion of Eid-Ul-fitr.
Celebrations are incomplete without this authentic dish in any Muslim family.Though its derived from the Persian word ‘biriyan’, this delicious layered rice dish is slow cooked with spices, a choice of meats and flavoring agents is
not only popular across India but world wide.Loved by all food lovers across the world,
it is one of the royal dishes of India that reminds of the culinary heritage of the regal era of emperors Akbar and Shah Jahan and went on to occupy pride of place in the kitchens of the nawabs and nizams of India.
One of the most authentic and aromatic aromatic dish, biryani is sprinkled with rose water or saffron.If you cook this biryani with such precision that you are bound to make this dish again and again.
Prep Time: 30 mins
Marination Time : 3-4 hours(overnite)
Cook Time: 1 Hour 15 Minutes
Yields : 1 kg biryani rice
Serves : 8-10
Ingredients
For Marination
1 kilograms chicken
2 tbsp ginger-garlic paste
1 tsp red chilli powder
1 tsp garam masala powder
5-6 pepper balls
3 tsp biryani masala
1 cup curd
1 tsp salt
For chicken masala
1 cinnamon stick
2 bay leaves
1 star anise
2 medium size onions finely chopped
1 tomato finely chopped
1 tablespoon garlic paste
1/2 cup fresh cream
For rice
1 kg basmati rice
2 green cardamom
1/2 cup ghee
1 bay leaf
For Garnishing
1 cup thinly sliced onion
2 pinches saffron
1 teaspoon chopped mint leaves
1 teaspoon chopped coriander leaves
How to make Chicken Biryani
Direction || How to marinade chicken
Step 1
Add all the marination ingredients in it. Rub well with your fingers so that the marination spreads evenly.
Ideally you should leave marinated chicken in the refrigerator overnight.
If you have sudden guests coming then, use a fork to bore holes in the chicken, marinate and keep aside for 1-2 hours.
Direction || How to cook rice for biryani
Meanwhile wash the rice thoroughly and soak it for 1 hour
boil the rice till its 3/4 th(75%) cooked and keep aside, spread on a plate. If you overcook your rice, it will turn pasty when mixed with the chicken.
Directions || How to fry potatoes.
Heat 2 tbsp of ghee in a pot.
Add potatoes cubes.
Fry till golden brown and keep it aside.
Directions || how to make chicken gravy masala
Thinly slice the onions and fry them in the same ghee. Reserve half of the onions and keep aside.
Remove the chicken from the refrigerator and allow it to come down to room temperature.
1. Heat ghee in a deep bottomed vessel. It should have a tight fitting lid.
2. Add bay leaves, cinnamon stick ,shahi jeera,mace,black pepper balls.
3. Saute it till nice aroma.
4. Add the thinly sliced onions. saute them on a low to medium flame, till they get golden.
5. Then add finely chopped tomatoes and let it cook well.
6. Once it gets mushy, add the chicken and curd and cook covered ,fried potatoes and stir for some 34 mins on a low flame.
7. Now add the biryani masala & red chilli powder. stir.
8. Now add water and salt. stir very well
9. Increase the flame and let the chicken cook well.
10.After 10-15 mins , when chicken is tender , add 1 cup fried onions and mint leaves.
11. Turn off the flame and keep the gravy aside.
assembling and layering:
1. In a small bowl take 2 tbsp milk. add saffron strands and mix well. keep aside for 10 to 15 minutes.
2. If cooking on stove than use the same pan in which you cooked the rice or a different one.
you can make as many layers you want.
3. Arrange half of the rice layer in the pot or pyrex bowl.
4. Now spread half of the cooked chicken gravy masala on top of the rice layer.
5. Sprinkle fried onions,mint leaves
6. Then again the rice layer,chicken gravy masala layer.
9. sprinkle mint leaves, 1 tbsp oil/ghee, saffron milk and fried onions.
10. Cover the pyrex bowl with an aluminium foil.
11. If using a pot, then cover the pan with a moist muslin cloth or aluminum foil. cover tightly with a lid.
12. You can bake the chicken biryani for 25 to 30 minutes in a preheated oven at 180 degree celsius.
13. If cooking on stove, then first heat up a tava/griddle and then keep the biryani pan on the tava. this way the
bottom of the biryani won’t get burnt. lower the flame and let the chicken biryani dum cook for 2530 minutes or till
done.
14. Serve chicken biryani hot with some raita or papad.
Baita Roti (Egg roti)
Baida Roti or Egg Roll is an awesome and delicious combination of eggs and chicken(meat) which is shallow fried in ghee. This yummy flavorful Indian bread stuffed with minced mutton or chicken should be a must go dish in the month of holy Ramadan. You can even prepare this dish for parties or get together s. Do watch this step by step video for
cripsy Baida Roti.
Preparation time : 20 minss
Cooking time : 20 mins
Serves : 4
Ingredients:
For the dough:
250 gm maida
1 tsp oil
Water
Salt to taste
For the filling:
250 gm minced chicken or meat(keema)
1/2 small onion, chopped
Half cup chopped fresh coriander leaves
2 eggs, beaten
Salt to taste
Directions || How to make Baida Roti
Mix the maida, oil, salt and water and knead it into a soft dough.
Make five to six equal portions from the dough.
Now, roll out each portion of dough into a thin, square-shaped chapatti.
Heat a teaspoon of oil in a pan or a tawa. Place the chappati on the pan.
Place some mince chicken or meat (keema) (you can watch my video how to prepare keema), in the centre of the chapatti.
Pour a spoonful of beaten egg,onions and coriander over and around the mince chicken.
Fold the sides of the chapatti to cover the meat and egg, like in a square packet.
Flip and pour some ghee around the folded chappati again. Fry till it turns golden brown in colour.
Your baida roti is done!!
Serve with green chutney.
Shami Kebabs(Minced chicken Kebabs)
Shami kebabs or Shaami Kebabs are a popular Afghan and Indian variety of kebab, also famous kebabs found in Pakistani cuisine. Shami Kebab recipe is great snack made with mutton and chana dal. The basic ingredient for kebabs is usually mutton but it can very well be substituted by chicken or fish or even veggie.Kebabs are cooked well with spices and then grounded to a smooth mixture.Whole spices as they do not grind well in the grinder, people tend to buy shami kebab masala from market , but i normally like preparing masala at home.
For best results, keep the ground dough in the refrigerator or 1 hour for better binding of the shami kebabs. It gets easy to make the discs when you refrigerate the dough.I am sure once you make them, you will be compelled to try them out again and again.
Let’s get started with our shami kebab recipe.
Preparation time : 1.5 hours
Cooking time : 10 mins
Serves : 5-6
Ingredients
500 gm chicken/mutton mince
2 cups water
1 cup bengal gram / chana dal
4 green cardamom
1 inch cinnamon stick
8-10 black pepper balls
3 red chillies
2 bay leaves
1 tsp dhaniya(coriander seeds)
1 tsp jeera(cumin seeds)
1 chopped onions
4-5 garlic cloves
1 inch ginger chopped
Salt to taste
For binding Shami kebabs
1 egg
1 tsp garam masala powder
1 green chilly finely chopped
1 medium size finely chopped onions
handful of coriander leaves / cilantro
oil for frying
Directions || How to make Shami kebabs
For shami kebab masala
Grind cardamoms, cinnamon, black pepper balls ,red chillies ,cumin seeds, coriander seeds and bay leaves to a fine powder.
For shami kebab patties
In a cooking pot,add the meat mince, water, chana dal, chopped onions,shami kebab masala ,ginger chopped,garlic cloves and salt.
Add 2 cups of water and Bring the mixture to a boil and then lower the heat.(You can even pressure cook it to 7-8 whistle)
Cook everything till all the water has evaporated from it and the meat is tender.
If the water is present in the mixture, the binding of the kabab will be difficult and they will just fall apart.
Remove the pan from the heat and set aside to cool.
Grind the meat in a food processor to form a smooth mixture.
In a mixing bowl , add cooked minced meat/chicken ,onions ,garam masala powder, salt and coriander.
Mix them all together.
Divide the mixture equally into small lemon sized portions and shape each of them into a circle.
Heat the oil in a pan and fry the shamis until they golden brown in color
Remove and drain the excess oil on kitchen towels. Serve hot with mint chutney.
You can even store them in the refrigerator for up to 2 days.
Chicken Bruschetta
Bruschetta (Italian pronunciation: [bruˈsketta]) is a starter dish from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt.
I decided to use it on chicken instead of on toasted bread and give it a little Indian touch. This has become one of my family’s favorite iftari this Ramadan.
It is spicy ,tangy and salty all at once. Try this recipe as a starter when the guest arrives and i am sure they will love it.
Prep time : 20 mins
Cooking time : 15 mins
Serves : 4
Ingredients
To Marinade
4 large chicken breasts
1 tbsp ginger garlic paste
1 tbsp oregano
1 tsp black pepper powder
1 tsp red chilly powder
1 tsp garam masala powder
Olive oil for frying
salt as per taste
BRUSCHETTA TOPPING
2 medium size tomatoes
1 medium size onion
1 finely chopped green chilly
1 tsp oregano
1 cup shredded cheese
salt as per taste
Directions || How to prepare Chicken Bruschetta
Trim the excess fat from the chicken breasts and cut each piece into four small piece.
Combine chicken with all the ingredients in a bowl and add salt and pepper.
Mix everything around to make sure the chicken is coated in the marinade. Refrigerate until ready to cook.
Prepare the bruschetta topping.
Finely dice the onion and tomatoes and mix all the ingredients (chillies ,oregano and salt )together in a bowl
Heat a oil separately in a frying pan. Fry the marinated chicken well on both the sides. After frying, remove from heat
and place chicken pieces on absorbent paper or paper towel to drain out excess oil.
Top each piece of chicken with about ¼ cup of the tomato bruschetta topping and about ¼ cup of shredded cheese.
It’s okay if some falls off, you can scoop it onto your plate along with the chicken.
Serve hot and enjoy these yummy bruschetta’s!
Quick Baked Fish
Looking for a quick fish recipe for a dinner ?Quick baked fish fillet recipe has been shared by one of the viewer and a very good friend of mine Sumaiya Khan . She is a very good cook. Quick baked fish is very easy and quick recipe, do try if you want to have a healthy and yummy baked fish.Check for the step by step recipes with photos
Preparation time : 5 mins
Cook time -15-20 mins
Serves : 4
Ingredients :
3 fish pieces
100 gms all purpose flour(maida)
1 packet fish masala
2-3 garlic cloves
2 limes
salt as per taste
Direction of How to prepare baked fish with Step by step recipes
Step 1 : Apply fish masala and maida and coat it all over the fish.
Step 2: Fry the fish over the pan
Step 3 : Preheat oven on 380 C and brush the baking pan with butter, cut the lime and garlic cloves and place it over the fish as shown.
Bake the fish for 10-15 mins on 380 c.
Serve hot with roti /naan or rice.
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