Ambur Chicken Biriyani / One Pot Biriyani

 Chicken, Rice

 Ambur biriyani is a popular special type of Biriyani in South India. Ambur is a town in the Vellore district of Tamil Nadu. Ambur biriyani is one of the famous biriyani originated from there. By making it with correct proportion of ingredients definitely gives wonderful tast. Though each biriyani uses the same type of ingredients, still they got a unique taste of their own. Here I prepare it in a one pot method like pulavu. if you want to make it as dum biriyani method you can go through the dum procedures. But definitely it's taste was promising and quick easy to make.

Ingredients:

1. Chicken-1kg
2. Oil+ghee- ¼cup
3. Onion thinly sliced-3
4. Tomato thinly sliced-2
5. Ginger, garlic, green chilly paste- 3tbsp
6. Curd-3tbsp
7. Turmeric powder-1/2tsp
8. Chilly powder-1tsp
9. Pepper powder-1tsp
10. Carrot chopped-2tbsp
11. Garam masala-1tbsp
12. Mint leaves chopped-1/4cup
13. Coriander leaves-1/4cup
14. Lemon juice-1tbsp
15. Salt-to taste
16. Oil-2tbsp
17. Basmati rice/ jeera rice -2cup
18. Boiling water-3 ¾ cup
19. Cinnamon stick-2(one inch size)
20. Cloves-4
21. Bay leaves-2
22. Cardamom pods-3
23. Salt-to tast
24. Fried onions-to garnish
25. Fried cashews-to garnish
26. Fried raisins-to garnish

Preparation:

•  Soak the rice in water for 30 minutes.
• Clean and cut the chicken pieces;Keep it aside.
• In a pan heat of oil and add whole garam masala pieces.
• Add onion in to it and sauté until golden brown in color.
• Add ginger, garlic, green chilly paste in to it.
• When the raw smell goes off; add all the powders one by one mixing well after each addition.
• Add curd in to it and mix well.
• Add chopped tomatoes in to it.
• When the tomatoes are sauted and mashed well add chicken pieces, coriander leaves, mint leaves and salt.
• Cover the lid and cook about 15-20 minutes (or until the chicken gets cooked by its ¾ th) in a low-medium flame (open the lid often and stir the chicken).
• After that add drained rice along with 3 ¾ cup of boiling water, chopped carrots, lemon juice and enough salt in to the chicken masala.
• Mix well, cover the lid and cook for medium flame until all the water gets absorbed and the rice gets cooked with the masala (almost 10-15 minutes).
• Don’t stir the pan often. Give stirring gently at two or three only at the last stage of cooking. Otherwise the rice may get broken.
• When all the water gets absorbed switch off the flame, close the lid and put a pot of hot water on the top of lid for 15-20 minutes.
• Then only all the moisture from rice gets absorbed and you will get a nice pearl like rice.
• Open the lid after 20 minutes and give a nice mix
• Sprinkle fried onions, cashew nut, raisins, coriander and mint leaves on top.
• Serve it hot along with raitha and pickle.

Naan - On stove top

 Breakfast

Naan is an Indian flat bread that is usually made in Tandoor or oven. Here is an easy,fluffy and soft naan recipe on stove top. Simply follow the steps and start making in your own kitchen. Here i'm using pressure cooker for cooking naan; You can also try it on a cast iron skillet at high heat.
Ingredients:

1. All purpose flour-2 cup
2. Wheat flour-1 cup
3. Active dry Yeast-1 1/4 tsp
4. Sugar- 3/4 tsp
5. Salt-to taste
6. Warm milk- 1/4 cup (or water)
7. Yogurt- 1/4 cup
8. Oil-1tbsp
9. Butter / Ghee- enough to apply on naan
10. Sesame seeds- ¼ cup
11. Coriander leaves chopped- 1/2 cup

Preparation:

• Mix yeast and sugar  in warm milk. Let it rest for 15 minutes to bubble.
• Mix flours in a bowl; add salt; yogurt and oil. Mix well by crumbling it.
• Add the yeast mix little by little and knead well to form smooth dough. (add more water if needed).
• Touch up it with little oil,Cover it and rest for 1 hour or until rises.
• After that; Make large balls with it (almost double the size of chapathi/paratha balls).
• Roll a ball in to  circle (using a rolling pin and by dusting flour); sprinkle 1 tsp of sesame seeds and a tablespoon of coriander leaves on top of it and roll further to an oval or circle shaped naan having little thickness.
• Now place a pressure cooker (by removing its lid) on the stove top as in inverted position (as shown in the picture below).
• Heat on high flame and apply a teaspoon of butter on its bottom.
• Cook the naan inside it until both sides get cooked and having little browned.
•  Add in to serving plate and apply another teaspoon of butter on top.

Kadai Chicken

 Chicken, Curry, Dry roast

Kadai chicken, also known as chicken karahi  is a north Indian simple chicken recipe.Only a utensil (i.e a kadai) is needed to cook this recipe and hence the name kadai.It is simple easy to make. Here is the recipe:
Ingredients:

1. Chicken-300gm (cut in to small pieces)
2. Onion-1 large (chopped very thinly)
3. Tomato puree-of 1 large tomato
4. Ginger, garlic, green chilly paste-1 ½tbsp.
5. Capsicum-1small (cut in to cubes)
6. Turmeric powder- ½tsp.
7. Kashmiri chilly powder-1tsp.
8. Cumin seeds powder- 1tsp.
9. Pepper powder-2tsp.
10. Coriander powder-1tsp.
11. Fresh cream- 2tbsp.
12. Salt-to taste
13. Oil-2tbsp.
14. Coriander leaves-few

Preparation:

•  Heat oil in a kadai sauté onion till transparent.
• Add ginger, garlic and chilly paste, sauté till raw smell goes off.
• Add all the powders one by one in to it at low flame.
• Add chicken, cover the lid and cook for 10 minutes.
• Add tomato puree in to it and cook for another 15 minutes.
• Add water if needed more gravy.
• Add capsicum and fresh cream just before 5 minutes of switch off.
• Sprinkle it with coriander leaves and ready to serve.
 

http://12recipe.blogspot.in/2015/05/kadai-chicken-recipe.html