INDIAN PRAWN BIRIYANI

Prawn biriyani ingredients:

1.  Prawns - 500 g
2.  Basmati rice - 3 cup
3.  Ghee - 5 tsp
4.  Onion big - 1 sliced
5.  Tomato medium - 1 chopped
6.  Green chillies - 5
7.  Ginger - 2 inch
8.  Garlic - 4 pods
9.  Cashew nuts -10

10. Coconut milk - 1 cup
11. Coriander leaves - ½ cup
12. Pudhina leaves - ½ cup
13. Water - 5 cups
14. Cardamom - 2
15. Cinnamon - 1 inch stick
16. Jaji flower - 1
17. Anasi flower - 1
18. Cloves - 3

Prawn biriyani preparation:

First clean and wash the prawns. Drain all the water and keep it aside.

Next make a paste with green chillies, ginger and garlic.

Take a pressure cooker and heat with 5 tsp of ghee.

Then add cardamom, cloves, anasi flower, jaji flower, cashew nuts and cinnamon.

Fry for few seconds. Then add onions and sauté for 2 mins.

Then add tomato pieces, prawns, salt and paste.

Sauté until the raw smell disappears.

Now add washed basmati rice and combine well.

Then add coconut milk, water, coriander leaves and pudhina leaves.

Then combine well and close the pressure cooker.

Now pressure cook for 2 whistles and switch off the stove.

Now prawn biriyani is ready.

Serve with onion raitha and chicken fry.

Preparation time	45 mins
Cooking time	30 mins
No. of Servings	4

Hyderabad Biriyani

Hyderabad Biriyani:

Hyderabad Chicken Biriyani:

1.  Chicken – ½ kg
2.  Basmati rice – ½ kg (cooked)
3.  Curd – 1 cup
4.  Onion – 1 finely sliced
5.  Lime juice – ½ of the lemon
6.  Ghee – ¼ cup
7.  Ginger – 1 inch piece
8.  Garlic - 3 flakes
9.  Red chilli powder – 1 tsp or to taste
10. Coriander powder – 1 tsp
11. Garam masala – 1 tsp
12. Turmeric powder – ¼ tsp
13. Saffron – ¼ tsp
14. Bay leaf – 2
15. Cardamoms – 3
16. Cinnamon – 1 inch stick
17. Cloves – 4
18. Cashwenuts – 10
19. Coriander leaves – ¼ cup (roughly chopped)
20. Mint leaves – ¼ cup (roughly chopped)
21. Salt – to taste

Hyderabadi Chicken Biriyani Preparation:

Marinate the chicken with curd, red chilli powder, coriander powder, turmeric powder and salt for 1 hour.

Cook the basmati rice with enough salt, till half done and drain the water and keep it aside.

Make a paste with ginger, garlic and keep it aside.

Soak the saffron strands in 1 tbsp warm milk and keep it aside.

Take a pan and heat with ghee.

Add cashewnuts, bay leaf, cardamom, cinnamon and cloves.

Sauté for few mins.

Then add onins and ginger garlic paste.

Saute till the raw smell disappears.

Then add marinated chicken pieces and garam masala.

Mix well and fry well till the curd is absorbed.

Add enough water and cook till the chicken pieces are tender.

Now divide the cooked rice into two portions.

Take few semi-cooked grains of rice and colour them with diluted saffron for garnishing.

Place half of the semi cooked rice in the heavy bottomed vessel.

Then spread half of the chicken gravy.

Sprinkle some coriander and mint leaves.

Again spread by a layer of remaining rice.

One more layer of remaining chicken gravy.

Again sprinkle remaining coriander and mint leaves.

Close the vessel tightly and cook on low flame for 30 to 45 mins.

Remove from the heat.

Hyderabad biryani is ready.

Serve with raitha.

Preparation time	15 to 20 mins
Cooking time	30 to 60 mins
No. of Servings	6

Chicken Hazaarvi

Butter Chicken, a non-vegetarian delicacy is one of the most popular dishes not only in India but also other parts of the world. Also known as Murg Makhani, the popular Indian non-vegetarian dish of Butter Chicken is easily available across many Indian restaurants and eateries all over India especially the north of India. Butter Chicken is said to have originated from the popular Moti Mohal restaurant in Daryaganj, Delhi. Butter Chicken is a gravy chicken preparation where butter, cream, tomato and chicken are the main ingredients.
Ingredients

• 700 gm: Raw chicken

Marinade

• ½ kg: Curd
• 1 tsp: Ginger garlic paste
• 1 tsp: Red chilli powder
• Salt to taste

Gravy

• 100 gm: White butter
• ½ kg: Tomato (pureed)
• ½ tsp: Black cumin seeds
• ½ tsp: Sugar
• 1 tsp: Red chilli powder
• Salt to taste

To Prepare Chicken

• 100 gm: Fresh cream
• 75 gm: White butter
• 4-5: Sliced green chillies
• ½ tsp: Crushed fenugreek leaves