Health |
Veg |
Non Veg |
Gallery |
Experts |
Weight loss |
Articles |
Post Recipes |
Specials |
Kissan Rolls
|
Childrens Corner |
Health Tools |
Restaurants |
Downloads
|
Childrens Corner |
Health Tools |
Restaurants |
Downloads
Chicken biryani with dalcha
By : Sunandini reddyCategory : Chicken, Indian food
Servings : 5-6
Time Taken : 15-30 mins
Rating :
Method
Pour oil in a pan, add mustard seeds.
When they splutter, add jeera and onions and fry for some time.
Add curry leaves, coriander leaves, salt and red chilli powder.
Add chopped tomatoes and cook until soft (if you want to add bottle gourd pieces then cook in a pressure cooker up to 1 whistle).
Mix the boiled dal and tamarind pulp and add to the pan.
Bring to a boil and lastly add corinader and garam masala powder.
Serve with briyani, tastes delicious.
- Wash chicken and marinate with finely chopped mint and coriander leaves along with curd, salt, garam masala powder, red chilli powder , browned onions, lime juice & turmeric powder.
- Make a paste of the khus khus and green chillies and mix into the marinade.
- Leave to marinate for 1&1/2 hrs
- After 1&1/2 hrs, pour oil in either a pressure cooker or a large pan; add chicken and keep aside.
- Soak rice for an hour.
- Boil water in a deep bottom vessel, add oil, salt and the whole garam masala and bring to a boil.
- Then add soaked rice and cook till half done.
- Strain and immediately transfer the rice into the pan with the chicken mixture (or else the rice will break).
- Cover and cook on low flame until chicken is tender.
- Serve with rice or dalcha.
For dalcha:
Ingredients:
1 kg - chicken
1&1/2 kg - basmati rice
Whole garam masala (cloves, shahjeera, cinnamon & cardamom pods)
1 large tbsp - garam masala powder
3 tbsp - khus khus
5-6 - large green chillies
1 bunch - mint leaves
1 bunch - coriander leaves
2 tsp - red chilli powder
3 tbsp - ginger garlic paste
1 tsp - turmeric powder
500g - yoghurt/curds
Salt according to taste
3 - large onions sliced round and deep fried until dark brown
Juice of three limes
Oil for cooking
1 kg - chicken
1&1/2 kg - basmati rice
Whole garam masala (cloves, shahjeera, cinnamon & cardamom pods)
1 large tbsp - garam masala powder
3 tbsp - khus khus
5-6 - large green chillies
1 bunch - mint leaves
1 bunch - coriander leaves
2 tsp - red chilli powder
3 tbsp - ginger garlic paste
1 tsp - turmeric powder
500g - yoghurt/curds
Salt according to taste
3 - large onions sliced round and deep fried until dark brown
Juice of three limes
Oil for cooking
For dalcha:
A cup of toor with a little channa added to it boil and keep aside
1 - medium onion
3-4 - tomatoes
A walnut sized tamarind soaked and pulp strained keep aside
3-4 - green chillies
Coriander leaves
8-9 - curry leaves
1 tsp - coriander powder
1 tsp - garam masala powder
Salt to taste
1&1/2 tsp - red chilli powder
Bottle gourd optional
1/4 tsp - mustard and jeera seeds
Oil for cooking
RECIPES BY SUNANDINI REDDY
 |
|
|
|
|
