Chicken Majboos

Ingredients

Onion: 2 large

Butter/refined oil: 4tbsp

Arabic Spice mix: 1tbsp

Turmeric: 1tsp

Chicken: 1.5 kg

Tomatoes: 3 big

Dried Lime: 1

Cardamom pods: 6

Cloves: 3

Cinnamon sticks: 2” 2piece

Salt: to taste

Water: 2 ½ cups

Long rice: 2cups

Coriander leaves: needed

Parsley chopped: 2tbsp (optional)

Method Of Preparation

In a deep sauce pan, fry onions in butter or oil.

When it slightly browns add Arabic spice mix and turmeric and cook for a minute.

Then add the washed and drained chicken pieces to it mix well with onion and brown the chicken lightly.

Add tomatoes, crushed dried loomi, cardamom pods, and cinnamon and cloves, salt and mix well.

Add water and cover the pan. When it boils put the flame to sim.

When the chicken gets 80% cooked add the rice and mix it gently.

Add coriander and parsley to it.

Cover with lid and sim the flame and keep it for 25 to 30minutes till the rice gets cooked.

Set aside for 10minutes.

Arrange rice on the serving dish with chicken pieces in the center.

Coin Porotta

Ingredients

Atta/Flour no.2: 2 cups

Maida: ¾ cup

Sugar: 1tsp

Salt: needed

Baking powder: ½ tsp

Olive oil: required

Hot water: as needed

              

Method Of Preparation

In a bowl add maida, atta, sugar and baking powder.

Add salt to water and bring to boil.

Add boiling water to the flour mix.

Knead well so that the dough is soft. (Be careful, if the water is less you don’t get smooth dough, add enough water and knead well)

Apply oil to the dough and knead again.

Keep the dough in an air tight container to about 30 minutes-1 hour.

Take very small balls from the dough and roll it flat and thin. (TAKE SMALL BALLS SO AS TO GET COIN SIZE POROTTAS)

Apply oil on both sides and fold from one side, as shown in the picture.

Then roll the folded dough to a circle and add a bit flour and roll it again with a rolling pin slightly (don’t make it so thin, then the porotta will go hard)

Heat a frying pan and apply oil to it.

Add the porotta to it and cook till you get the both sides done by applying oil on both sides.

When the porottas get cooked give it a pat from the sides with both hands so that you will get the pleats separated and will be soft.

Fish Majboos

Ingredients

Rice

Basmathi Rice: 3 cups

Onion: 1 big

Tomato: 3

Dry lemon: 2

Garam Masala: 1tsp

ArabicMasala: 1tbsp

Carrot: 1

Beans: 8

Capsicum: 1

Fish Stock: 2 cups (Boil fish pieces in 2 ½ cups, till it is cooked well and discard the fish pieces)

Lemon Juice: 1 lemon

Salt: needed

Peppercorns: 1tbsp

Bay leaves: 1

Cardamom: 2

Cinnamon: 1”

Cloves: 2

Oil/Ghee: ¼ cup

Marinate fish

King Fish/Any fish: 1 ½ kg

Chilli Powder:1tbsp (This is optional)

ArabicMasala Mix: 1tsp

Salt: needed

Lemon Juice: 2tbsp

Refined Oil: 2tbsp

Method Of Preparation

Wash the fish pieces and drain.

Marinate the fish pieces with chilli powder, Arabic masala, lemon juice, refined oil and salt. Keep for 1 hour.

Wash and soak the basmathi rice for 1 hour. Drain it 5 minutes before cooking.

Chop the vegetables into big pieces.

Heat ghee/oil in a pan and add the fish pieces and fry them till done.

In to the same oil add bay leaves, cinnamon, cardamom, cloves and chopped onion to it. Saute till it gets translucent and now add chopped vegetables to it. Saute for 3-4 minutes.

Then add chopped tomato and sauté for a while. Add Arabic masala mix and garam masala to it. Saute for a minute. Add the fish stock and 3 cups water to it. Add salt, lemon juice, peppercorns and dry lemon to it.

When boils add drained rice to it. Give it a stir and close with a lid.

Lower the flame when boils after adding the rice. Do not stir in between. Open only after 15 minutes. Then spread the fish pieces on top of the rice. Close again with an air tight lid. Switch off the flame after 10 minutes. Open the lid only after 15minutes.

Take out the fish pieces into bowl. Arrange the rice in a serving tray and spread tghe fish pieces on top.

Mutton Mandi

Ingredients

Rice

Basmathi Rice (Sinnara): 2 ½ cups

Carrot: 1

Beans: 15-20

Capsicum: 1 (I didn’t add)

Dry lemon: 1 big

Maggi Chicken Cube: 1

Arabic Masala: ¾ tbsp.

Pepper Corns: 1tbsp

Mutton

Mutton: 750gms

Arabic Masala: 1 ½ tbsp.

Salt: needed

Garam Masala: 1tsp (optional)

Lemon Juice: of 1 lemon

Olive Oil: 4tbsp

Smoking

Coal: 1piece

Butter/ghee/olive oil: 4tbsp

Method Of Preparation

Wash and soak basmathi rice for about 1-2 hours. Drain it 10 minutes before cooking.

Wash mutton and marinate with arabic masala, salt, garam masala and lemon juice. Marinate for about 2 hours.

In a pressure cooker add the marinated mutton and 3 cups water. Keep on flame; wait for 3-4 whistles. Open the lid after the pressure releases. Take the mutton pieces out from it.

Check the quantity of mutton stock and make it to 4 cups by adding water if needed.

Heat olive oil in a pan, add the mutton pieces to it and keep in low flame. Flip in between till the mutton pieces become dark brown color.

Mean while  take another pan to cook rice. Add cut dry lemon, beans, capsicum, carrot, Arabic masala, chicken cubes, peppercorns and mutton stock. Check salt and add if needed.

Keep on flame, let it boil. When boils, add drained rice to it. Give a stir with a fork. Close with a air tight lid. When boils after adding rice put in very low flame. Don’t open the lid or don’t stir it. Switch off the flame after 20 minutes. Open the lid after 5 minutes.

Take a small steel plate/bowl add ghee to it. Heat the coal well on the gas flame.

Open the rice pan place the steel plate in the middle of rice. Spread the mutton pieces around it. Keep ready the lid in one hand, Put the hot coal into the steel plate with ghee. Close the lid fast.

Open the lid only after 10 minutes. So that the smoke spreads all over the rice and mutton.

Serve hot with salata hara

Good Bye To 2012 with Mutton Biriyani

Ingredients

Rice

Biriyani Rice: 2 ½ cups

Salt: needed

Cardamom Pods: 4

Cinnamon Stiocks: 2” stick

Cloves: 3

Bay leaves: 2

Star aniseed: 2

Ghee: 1tbsp

Lemon Juice: 1tbsp

Masala

Mutton: 3/4 kg

Onion: 4

Tomato: 2

Ginger garlic paste: 2tbsp each

Green Chilli Crushed: 3

Chilli Powder: 1tbsp

Turmeric powder: 1 tsp

Coriander Powder: 1tbsp

Garam masala powder: 1 tsp

Coriander leaf: ½ bunch

Mint Leaves: ¼ bunch

Yogurt: 4 tbsp

Salt: needed

Oil/ghee: 6-7tbsp (or as needed)

Layering

Lemon juice: of 1 lemon

Chopped coriander leaves: 4tbsp

Mint leaves chopped: 2tbsp

Garam Masala: 2tsp

Ghee: 3 tbsp

Fried Onion ,Cashew nut and raisins: for garnishing (optional)

Method Of Preparation

Rice

Wash and soak rice for minimum 1 hour. Drain it before cooking.

Bring water to boil, add salt, ghee, cardamom, cinnamon, cloves, bay leaves, star aniseed, lemon juice and soaked rice to it. Drain it when its 80% cooked.

Masala

Heat oil in a pan ,add sliced onion, when it turns yellowish brown add ginger garlic paste, stir and now add garam masala, chilli powder, turmeric powder, coriander powder,salt and add tomato. When tomato is cooked, add washed and drained mutton pieces. When it heats all over put in low flame. No need to add any water. After keeping in low flame it itself will produce water. When mutton is cooked and gravy is thick add coriander and mint leaves. Then add well stirred yogurt and stir it well. Put in low flame about 5-10 minutes. Switch off the flame.

Layering

Grease the pressure cooker/a pan with air tight lid with some oil/ghee. Heat it in a low flame.

Add half of the cooked rice on top of it add some fried onions, cashews, raisins, chopped coriander leaf, lemon juice, ghee and put half of the mutton masala , add the other half of cooked rice on top of it, add some fried onions, cashews, raisins, chopped coriander leaf, lemon juice, ghee.

Close the lid put in full flame for a minute, after that keep in a very low flame for about 30-45minutes.

Open after 30 minutes. Serve with raita of your choice.

                                       

Fish Biriyani

Ingredients

Rice

Biriyani Rice: 2 cup

Salt: needed

Cardamom Pods: 4

Cinnamon Stiocks: 2” stick

Cloves: 3

Bay leaves: 2

Star aniseed: 2

Ghee: 1tbsp

Lemon Juice: 1tbsp

Marinating

Fish: 1 kg (any type of big fish)

Chilli Powder: 1tbsp

Turmeric Powder: 1tsp

Lemon Juice: 1tbsp

Masala

Onion: 3 medium sized

Tomato: 1 big

Ginger garlic paste: 1tbsp

Green Chilli Crushed: 3

Chilli Powder: ½ tsp

Turmeric powder: ¼ tsp

Garam masala powder: ¼ tsp

Coriander leaf: 2 strings

Mint Leaves: 1 string

Yogurt: 1 tbsp

Salt: needed

Oil: ¼ cup (or as needed)

Layering

Lemon juice: 1 tsp

Chopped coriander leaves: 2tbsp

Mint leaves chopped: 1tbsp

Garam Masala: 1tsp

Ghee: 2 tbsp

Fried Onion ,Cashew nut and raisins: for garnishing (optional)

Method Of Preparation

Rice

Wash and soak rice for minimum 1 hour. Drain it before cooking.

Bring water to boil, add salt, ghee, cardamom, cinnamon, cloves, bay leaves, star aniseed, lemon juice and soaked rice to it. Drain it when its 80% cooked.

Masala

Marinate the fish with ingredients under marinating, for about 30 minutes.

Heat oil in a pan and fry the fish pieces. Keep this aside.

In the same oil, add sliced onion, when it turns yellowish brown add ginger garlic paste, stir and now add garam masala, chilli powder, turmeric powder, salt and add tomato.

Add some coriander leaf and mint leaves when tomato is cooked and put in low flame for about 15-20 minutes. Then add well stirred yogurt and stir it well. Put in low flame about 2-3 minutes. Switch off the flame.

Layering

Grease the pressure cooker/a pan with air tight lid with some oil/ghee. Heat it in a low flame.

Add half of the cooked rice on top of it add some fried onions, cashews, raisins, chopped coriander leaf, lemon juice, ghee and put half of the masala on top layer the fish and again spread the masala on top of the fish. Add the other half of cooked rice on top of it, add some fried onions, cashews, raisins, chopped coriander leaf, lemon juice, ghee. OR instead of putting the fish pieces in between you can keep the fish pieces on top of the rice so that you get the fish pieces without any breaking, but i prefer layering it in between so that the masala coats on the fish.

Close the lid put in full flame for a minute, after that keep in a very low flame for about 20 -30 minutes.

Open after 30 minutes. 
While serving, take out the fish pieces first and mix well the rice and masala with a fork with out breaking the rice. 
Serve with raita of your choice.

Tips: Soaking the rice makes it soft, always don't over stir the cooked rice. Stir with a fork so that the rice won't break

                                       

Plain Biriyani Rice

Ingredients

Rice

Biriyani Rice: 2 cup

Eastern Chicken Masala: ½ tsp

Turmeric Powder: ¾ tsp

Salt: needed

Cardamom Pods: 4

Cinnamon Stiocks: 2” stick

Cloves: 3

Bay leaves: 2

Star aniseed: 2

Ghee: 1tbsp

Masala

Onion: 3 medium sized

Tomato: 1 big

Ginger garlic paste: 1tbsp

Eastern Chicken Masala: ¾ tsp

Turmeric powder: ¼ tsp

Garam masala powder: ½ tsp

Coriander leaf: 2 strings

Mint Leaves: 1 string

Yogurt: 1 ½ tbsp

Salt: needed

Oil: 4tbsp (or as required)

Layering

Lemon juice: 1 tsp

Chopped coriander leaves: 2tbsp

Mint leaves chopped: 1tbsp

Garam Masala: 1tsp

Ghee: 2 tbsp

Fried Onion,Cashew nut and raisins: for garnishing (optional)

Method Of Preparation

Rice

Wash and soak rice for minimum 1 hour. Drain it before cooking.

Bring water to boil, add salt, ghee, cardamom, cinnamon, cloves, bay leaves, star aniseed, eastern chicken powder, turmeric powder and soaked rice to it. Drain it when its 80% cooked.

Masala

Heat some oil, add 1 sliced onion, when it turns yellowish brown add ginger garlic paste, stir and now add garam masala, eastern chicken powder, turmeric powder, salt and add tomato.

Add some coriander leaf and mint leaves when tomato is cooked and put in low flame for about 10-15 minutes. Then add well stirred yogurt and stir it well. Put in low flame about 2-3 minutes.

Layering

Grease the pressure cooker/a pan with air tight lid with some oil/ghee. Heat it in a low flame.

Add half of the cooked rice on top of it add some fried onions, cashews, raisins, chopped coriander leaf, lemon juice, ghee and put the tomato masala. Add the other half of cooked rice on top of it, add some fried onions, cashews, raisins, chopped coriander leaf, lemon juice, ghee

Close the lid put in full flame for a minute, after that keep in a very low flame for about 20 -30 minutes.

Serve with fried chicken or any other non veg or veg dish

                                       

Chicken Mandy (A Perfect Recipe)

Recipe Source: YSC

The perfect recipe for Chicken Mandy. Make sure the skin is left on the chicken. This is one of the keys for cooking mandy because the skin produces natural fat for it to cook in with the spices. This is why we do not use oil. You can use the shell of an onion then add a cube of butter and a bukhoor coal in the middle of the rice and chicken to smoke it. Just quickly add the lid and allow it to sit for at least 15 minutes. This dish will taste like it came from a pit or grill when finished. You can watch the video for how to smoke, can watch it here, a well said video.

Ingredients:

Marinating
1 large chicken, cut up (with skin)
4 teaspoons mandy spice mix
2 teaspoons salt

Rice:

1-1/2 cups basmati rice
1 tablespoon butter
1 sliced onion (small)
1 tomato, diced
4 whole cardamom pods
2 bay leaves
salt and pepper to taste
1 chicken bouillon cubes (I used Maggi chicken cubes)
2 ½ cups water

smoking:
3 tablespoons butter
shell of half onion (bowl shaped)
bukhoor coal

Method Of Preparation

Wash and soak rice for minimum 1 hour. Drain it before cooking.

Wash chicken then dry with a paper towel. Cover chicken with spice mix and salt, cover and allow to sit in refrigerator for a few hours.

In a non-stick pan, on medium heat add chicken , cook chicken uncovered with no oil until tender and brown for 45 minutes (25 minutes on thick side, 20 on the other). (The skin will produce oil and will get cooked with that fat)

Next, In a 4-quart sauce pan, add butter. Add onion, whole cardamom, bay leaves, chicken cubes, salt and water; when water boils add rice and stir with a fork. Bring to a full boil add chopped tomatoes then cover and reduce heat to low. Cook (do not remove lid) for 25 minutes.

Place cooked chicken on a plate reserving the pan. After the chicken and rice has cooked pour the rice into the saute pan used to cook the chicken. Place the onion shell with butter into the middle. Carefully place chicken around the pan. Add coal onto butter and quickly shut the lid. Allow to smoke for 15 minutes.

                          

Serve with salad

Broccoli Rice

Ingredients

Basmathi Rice: 1 ½ cups

Broccoli florets: 20

Carrot: 1

Onion: 1

Egg: 1 (Optional)

Maggi Chicken or vegetable Cubes: 1

Cardamom: 3

Cloves: 3

Cinnamon Stick: 2” piece

Bay Leaves: 2

Ghee/Butter: 4tbsp

Salt: if needed     

 

Method Of Preparation

Wash and soak Basmathi rice for 1 ½ hour. Drain it.

Heat  1tsp oil/ghee in a pan and add egg and stir till it gets cooked. (Egg burji) (Optional)

Heat ghee or butter in a pan. Add broccoli florets and carrot and sauté for 3-4 minutes.

Take it out and add sliced onion, cardamom, cloves, cinnamon and bay leaves. When it becomes translucent add 2 ½ cups water and maggi cube.

When water boils add the drained rice and give it a stir.

When it boils after adding the rice add broccoli and carrot to it. Add salt if needed.

Close with a lid and cover the pan with an aluminum foil. Lower the flame and keep for 15-20 minutes.

Open it only after 15minutes. Open and add stir fried egg and give it a slight stir.

Serve hot with any salad of your choice.

Note: Soaking rice for 1 ½ hour is important, Soaking makes the rice soft. Just give a stir once only after adding rice. If you stir more the rice will break.