LOW FAT QUICK CHICKEN BIRIYANI

Making biriyani is a time consuming process for many (not for all).i know many ladies who cook biriyani faster than any other dish. This recipe is for those who lacks time and patience ( like me :)).This recipe uses very less  oil and can be done within 30 minutes. It tastes great too. Do try this and surprise your spouse and kids.

Ingredients

1.      Rice-1 cup(any long grain rice or jeera rice)

2.      Whole spices-4cardamom,4 cloves,1 cinnamon stick,1 bay leaf

3.      Carrot –half of one thinly sliced

4.      Pineapple-2tblsp,chopped

5.      Lemon juice-1tblsp

6.      Salt

7.      Chicken-150gm,cut into medium sized pieces.

8.      Onion-2nos,thinly sliced

9.      Ginger-1 inch piece, crushed

10.  Garlic-10 pods, crushed

11.  Green chilly-6nos,desseded and crushed

12.  Mint leaves and corinder leaves-a hand full of each, crushed

13.  Biriyani masala-1 tblsp,1 tblsp

14.  Turmeric powder-1/2tsp

15.  Salt

16.  Curd-1/4 cup

17.  Water-1/2cup

18.  Tomato-1 no chopped

19.  Oil-2tbslp

20.  Rose water –a tsp

21.  A pinch of saffron dissolved in ¼ cup of milk(purely optional

22.  Chopped pineapple,chopped mint n coriander leaves -a few)

Method of preparation

1.      Cook rice by adding ingredients 2-6.When the rice has cooked to 3/4^th drain and keep it aside.

2.      Mix ingredients 8 -16.marinate chicken pieces well with this.Cook chicken by adding ½ cup of water.

3.      Mean time heat oil in another pan .add chopped tomatoes in and cook till it turns mushy. Add cooked chicken along with the masala into this. Stir well and cook for another 5 minutes or till the gravy thicken and coated well with the pieces.

4.      Now the layering part-take thick bottomed vessel or a pressure cooker. Keep the chicken masala in. Add the cooked rice over the top. Add chopped leaves and pineapple. Sprinkle saffron milk and rose water. Cover the pot and cook on low flame for 15 minutes. Open the pot and serve hot with any raitha.

If you are in hurry just skip the layering part just mix everything gently.Since i was in hurry i  did mix everything and served :)

EASY CHICKEN KURMA(PRESSURE COOKER METHOD)

 During weekends my apartment is filled with the aroma of delicious chicken curries. The happiness of lively kitchens can be felt everywhere. It is family time, chit chats, dining with our loved ones (pending house hold chores apart). Weekdays are quite hectic for office goers and we cannot spend much time on cooking. Many of us prefer making some quick fix veg curries rather going for time consuming non veg on that busy days. The most time consuming step in curry making is sauteing of onion .Thanks to the invention of pressure cooker. It made our life easier.

 Coming to this recipe…Since this curry is made in cooker, the onions and other ingredients need not be fried for long time. It will get nicely cooked under high temperature and pressure without compromising on the taste. This can be made even on your busy weekdays too..Enjoy your dining everyday… 

Ingredients 

1.      Chicken-750gm,cut into medium size pieces

2.      Onion-3medium,roughly chopped

3.      Ginger-1 n 1/2tblsp-chopped

4.      Garlic 1n 1/2tblsp

5.      Green chilly-4 nos-

6.      Tomatoe-2nos,chopped

7.      Coriander powder-2tblsp heaped

8.      Turmeric powder-1/4tsp

9.      Garam masala-3/4tsp

10.  Whole spices-cardomom-4nos,cloves 4nos,cinnamon-1 tsick

11.  Oil-2tblsp

12.  Salt

13.  Water-1 cup or more

14.  Coriander leaves- chopped, one hand ful

15.  For grinding-

Grated coconut-2 or 3 tblsp

Whole black pepper-1/2tblsp

Saunf-3/4tsp

Kus kus-1tsp

Method of preparation

1.      Heat oil in a cooker. Add whole spices. When the aroma comes add onions,ginger,garlic and green chillies.Saute for few minutes or until onions slightly changes its color.

2.      Add in all the powders and chopped tomatoes sauté for 2 minute. Add salt and chicken pieces mix well. Add water and cook for 2 or 3 whistles.

3.      By the time grind the ingredients listed under for grinding by adding little water.

4.      Open the cooker once the pressure goes down. Add the grinded coconut paste and boil the curry for few more minutes. Check for salt. Add some chopped coriander leaves and keep closed for some time.(if the curry is too thick some boiled water can be added)

This one goes well with rotis and appam.

GREEN CHICKEN CURRY

Now a days as a part of healthy eating we reduced intake of  rice  and cook it only once in a week .Other days of our lunch and dinner would be chappathi and finding a good curry for rotis is a difficult task for me. There were few pieces of chicken lying in my fridge and this time I wanted to try a different curry that goes well with chappathi. When I started making this, I was quite blank on what to make or how to make. In between my little naughty boy started crying .I was just throwing all the ingredients in to the pan and finished cooking somehow. I couldn’t even check the saltiness!! When my husband came back from office ,the first thing he asked was “ahhh nalla manam …nee entha innu undakkiye”?(wow nice aroma! What you prepared today?)  .Yes it was…it taste as good as it smells. Also It was looking really pretty with beautiful green color.GO GREEN :)So do try this colorful curry…    here goes the recipe

Ingredients

1.      Chicken-500gm,cut into medium size

2.      Onion-3medium sized,roughly chopped or sliced

3.      Ginger-1tbsp,chopped

4.      Garlic-1tbsp,chopped

5.      Green chilly-2nos,slitted(see notes)

6.      Tomato-1 roughly cut+ 1 chopped

7.      Coriander powder-2tsp,heaped

8.      Turmeric powder-1/2tsp

9.      Garam masala powder-3/4tsp

10.  Whole black peper-1 or 1n 1/2tbsp

11.  Cardamom-2nos

12.  Coriander leaves-one handful

13.  Mint leaves-1 handful

14.  Curry leaves-2sprigs

15.  Salt

16.  Oil-1 tbsp

17.  Water-1 n 1/2 cups

METHOD OF PREPARATION

1.      Heat oil in a pan. Add whole black pepper and cardamom. When the aroma comes add garlic and ginger. Stir for 2 minutes. Add onions and salt. When onion turns soft add in all powders. Stir for 2 minutes. When onions turns soft add roughly cut tomato (reserve chopped tomatoes aside for adding it later ).when tomatoes are cooked add all the leaves and switch off the flame.

2.      Let the masla cools. Grind this into smooth paste. Pour it back into the pan ..Add 2 cups of water. Add salt if requires. Once it starts boil ,add the chicken pieces in. Cover and cook till gravy thickens. Lastly add chopped tomatoes. Serve hot with your favorite flat breads..

Notes: If you don’t like your curry to be much spicy remove green chilly just before grinding the masala.

WHOLE ROASTED TANDOORI CHICKEN WITH MINT CHUTNEY

Ingredients

1.      1 whole chicken with skin, which weighed around 1.75kg

2.      Kashmiry chilly powder-2tsp

3.      Ginger garlic paste-1n1/2tsp

4.      Cumin powder-3/4tsp

5.      Garam masala powder-1tsp

6.      Kasuri methi-1tbsp

7.      Curd-1/4 cup

8.      Lemon juice-1/4 of 1 lemon

9.      Salt

10.  Thread for tying the legs and wings

Second marinade

1.      Oil-3 or 4 tbsp

2.      Kasmiri chilly-1tsp

3.      Cumin powder-1/2tsp

4.      Garam masala-1tsp

5.      Salt-very few

Method of preparation

1.      Thoroughly clean the chicken both outside and cavity. Make few slits all over the chicken.

2.      Mix ingredients 2-9.apply this all over the chicken. Keep it in the fridge for 2 to 5 hrs.Do not freeze.

3.      Bring it to room temperature before cooking. Mix all the ingredients listed below second marinade. Gently applied it all over the chicken. Do not skip this step as it is necessary for a glossy colorful crust.

4.      Keep the chicken on a cutting board or flat surface, gently bring the legs towards the lower side and tightly tie it together. Next bring both the wings towards the breast portion(inwardly) and tie it tightly. You need 3 or 4 folding of ordinary thread for this. Take another thread wrap it around thigh portion of the chicken to hold it close to the body .Do the same with the wings also. This process  keep the chicken in shape and intact even after cooking.

5.      I baked it in Rotisserie at 230 degree for 1 hour. You can do the same on a baking tray lined with aluminum foil. After 1 hour take it out and cut a portion check whether it has cooked. If it is pink, it needs to be cooked for some more time.

Cut and serve with mint chutney.

MINT CHUTNEY

Ingredients

1.      Coriander leaves-one handful

2.      Mint leaves-half of coriander leaves

3.      Garlic-3 or 4 pods

4.      Ginger-1 small piece

5.      Green chilly-1small

6.      Curd-1/2 cup

7.      Cumin powder-1/2tsp

8.      Salt

Method of preparation

1.      Thoroughly wash the leaves.Grind all ingredients except cumin powder.just before serving sprinkle cumin powder over the top.

Enjoy with any tikkas