Skip to main content

SEERAGA SAMBA CHICKEN BIRIYANI

SEERAGA SAMBA CHICKEN BIRIYANI

 BIRIYANI IS AN EVERGREEN CLASSIC CUISINE WHICH NEEDS NO INTRODUCTION. WHEN IT COMES TO CHICKEN BIRIYANI, HERE IS A TASTY RECIPE FOR MOUTH WATERING SEERAGA SAMBA CHICKEN BIRIYANI.

INGREDIENTS

1. SEERAGA SAMBA RICE (1.5 CUP)
2. CHICKEN (1/4 KG)
3. ONION (3)
4. TOMATO (1)
5. PUDINA (1 CUP)
6. CORIANDER LEAF (1/2 CUP)
7. GREEN CHILLI (3)
8. GINGER GARLIC PASTE
9. TURMERIC POWDER
10. CHILLI POWDER
11. CORIANDER POWDER
12. GARAM MASAL
13. SALT
14. CURD
15. BAY LEAF, CLOVES, CARDAMOM,CINNAMON, STAR SEED
16. GHEE & OIL

DIRECTIONS

1. TAKE A PRESSURE COOKER, ADD SOME GHEE AND OIL. ADD BAY LEAF, CLOVES, CARDAMOM, CINNAMON, STAR SEED (HERE I POWDERED ALL THE SPICE SEEDS) . AFTER ADDING THE SPICE SEEDS ADD ONIONS, GINGER GARLIC PASTE AND SAUTE WELL. NOW ADD THE TOMATOES. USE SOME SALT SO THAT THE TOMATOES BLENDS WELL. 

2. IN A MIXI JAR GRIND ONION, PUDINA, CORIANDER AND GREEN CHILLI AND ADD THE PASTE IN THE COOKER. SAUTE THE ONION PASTE WELL. 

3. NOW ADD CHICKEN AND ALL THE MASALA POWDER MENTIONED IN THE INGREDIENTS AND MIX WELL. INCLUDE SOME CURD WITH THIS MIXTURE AND LET THE MASAL COOKS WELL WITH THE CHICKEN

4. WHEN CHICKEN LEAVES OUT OIL, ADD WATER. FOR SEERAGA SAMBA RICE ADD 1 & 3/4TH CUP OF WATER FOR 1 CUP OF RICE. HERE FOR 1.5 CUP OF RICE I USED 2.5 CUP OF WATER. AND WHEN THE BUBBLE STARTS TO RISE ADD RICE AND ADJUST SALT.

5. WHEN THE RICE ABSORBS WATER LET US KEEP BIRIYANI FOR DUM IN COOKER. ADD A SPOON OF LEMON JUICE IN BIRIYANI AND CLOSE THE COOKER FOR 3-4 MIN. MAKE SURE COOKER SHOULD NOT MAKE ANY WHISTLE.

6. AFTER 4 MIN SWITCH OFF THE STOVE. NOW DUM BIRIYANI IN PRESSURE COOKER IS READY.



 

Comments

Post a Comment

Popular posts from this blog

PUNJABI CHOLE / CHANNA MASALA RECIPE

PUNJABI CHOLE OR CHANNA MASALA PUNJABI CHOLE OR CHANNA MASALA IS A VERY POPULAR NORTH INDIAN CUISINE. THE MAIN INGREDIENT IS CHICKPEA WHICH IS ALSO KNOWN AS CHANNA. THIS DELICIOUS GRAVY GOES GREAT WITH BHATURA, NAAN, ROTI EVEN WITH PLAIN JEERA RICE. MOSTLY I LIKE TO MAKE THIS RECIPE AT WEEKENDS. INGREDIENTS 1. CHICKPEA (1.5 CUP) 2. ONION ( 2) 3. TOMATO (2) 4. GINGER GARLIC PASTE 5. CHILLI POWDER 6. TURMERIC POWDER 7. CORIANDER POWDER 8. GARAM MASAL 9. BAY LEAF 10. CINNAMON 11. CARDAMOM 12. CLOVES 13. SALT 14. OIL DIRECTIONS 1. SOAK THE CHICKPEA OVER NIGHT AND PRESSURE COOKER IT FOR 7 TO 8 WHISTLES. 2. IN A COOKING PAN, TAKE SOME OIL, WHEN IT HEATS ADD BAYLEAF, CINNAMON, CARDAMOM AND CLOVES. 3. GRIND THE ONIONS AND TOMATOES SEPARATELY AND ADD ONION PASTE TO THE PAN. ALSO ADD SOME GINGER GARLIC PASTE WITH IT. 3. WHEN ONION COLOR CHANGES, ADD TOMATO PASTE AND SAUTE IT WELL. 4. ADD ALL MASALAS, SALT AND MIX WELL. WHEN THE CURRY COOKS...

CHOCO LAVA IN COOKER

CHOCO LAVA INGREDIENTS 1. MAIDA/ALL PURPOSE FLOUR (1/2 CUP) 2. POWDERED SUGAR (1/2 CUP) 3. COCOA POWDER ( 4 TBSN) 4. BAKING POWDER (1/4 TSN) 5. DARK CHOCOLATE/ DAIRY MILK (50 GMS) 6. MILK (3/4 CUP) 7. BUTTER ( SALT/ UNSALTED) 8. FOIL PAPER ( 3 BIG SHEETS ) 9. SALT (FOR BAKING)  DIRECTIONS   1. HOMEMADE ALUMINIUM FOIL CUPS: TAKE A FOIL PAPER AND FOLD IT INTO FOUR. PLACE THE FOIL PAPER ON THE BOTTOM OF THE INVERTED CUP, PINCH ALL THE 4 CORNERS WELL AND  FOLD THE CORNERS ALSO THE TOP. NOW ALUMINIUM FOIL CUPS ARE READY. 2. GREASE THE CUPS WITH OIL OR GHEE. 3. IN A MIXING BOWL ADD FLOUR, POWDERED SUGAR, COCOA POWDER, BAKING POWDER AND MIX WELL. 4. ADD MILK IN THE BOWL, MIX WELL AND KEEP ASIDE. 5. NOW DOUBLE BOIL THE CHOCOLATES. TAKE WATER IN A PAN/BOWL AND HEAT IT IN THE STOVE. PLACE ANOTHER BOWL OVER THE PAN AND HEAT CHOCOLATES IN IT. ADD BUTTER AND REMAINING MILK WITH THE CHOCOLATE AND MIX WELL. 6. ADD THIS CHOCOLATE SYR...