Chicken Tandoori Baryani

Ingredients

    • For Chicken:
    • Whole chicken 1 (1 kg)
    • Black pepper 1 tsp (crushed)
    • All spice powder ½ tsp
    • Red chili powder 2 tbsp
    • Lemon juice 4 tbsp
    • Ginger garlic paste 2 – 3 tbsp
    • Oil 2 – 3 tbsp
    • Yellow or red food color 1 pinch
    • Salt to taste
    • For Biryani:
    • Rice ½ kg
    • Onions 4 (fried)
    • Tomatoes 2 – 3 (sliced)
    • Black cardamom 2 – 3
    • Clove 3 – 4
    • Whole green chili 4 – 5
    • Green coriander ½ bunch
    • Mint ½ bunch
    • Dry plump ½ cup
    • Clarified butter ½ cup
    • Cinnamon 2 – 3
    • All spice powder 1 tsp
    • Red chili powder 1 tbsp
    • Whole black cumin ½ tsp
    • Ginger garlic paste 2 tbsp
    • Salt to taste
    • Food color (yellow) 2 pinch (mixed in 1 cup milk)

Cooking Directions

    1. For Tandoori Chicken: Take a mixing bowl and add lemon juice, red chili powder, all spice powder, crushed black pepper, food color, ginger garlic paste and salt mixed, mix well.
    2. Apply this mixture on the chicken and marinate for 3 hours.
    3. Steam the chicken for 15 minutes.
    4. Now placed the chicken in a oven tray and brush oil over it.
    5. Bake the chicken in a pre-heated oven for 10 – 12 minutes.
    6. Chicken is ready.
    7. For Rice: Soak the rice in water for 1/2 an hour.
    8. Now boil water, black cumin and salt in a large skillet.
    9. Then add rice and boil till half cooked.
    10. Strain and keep aside.
    11. For Curry: Heat clarified butter in a pan.
    12. Then add black cardamom, cinnamon sticks and cloves, fry it and then add tomatoes and stir.
    13. Now add whole green chilies, plums, ginger garlic paste, all spice and red chili powder and mix.
    14. Add half the fried onions and cook for 8 minutes.
    15. Turn off the heat and set aside.
    16. Assembling: Pour half the curry in a large skillet and add a layer of half the rice over it.
    17. Now add half the green coriander, mint, green chilies and remaining fried onion.
    18. After that pour the remaining curry over it.
    19. Then put the remaining rice, coriander, mint, green chilies and fried onions.
    20. Drizzle food color milk over it.
    21. Then put the chicken over the rice.
    22. Cover tightly with lid and cook it on high flame for 5 minutes.
    23. Turn down the flame to very low and cook for 15 minutes.
    24. Take out in a platter and serve hot with raita.
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Paratha Roll

Ingredients

  • ingredients 1:
  • chicken boneless cut in small cubes 100 gms
  • nandos garlic flavor sauce 2 to 3 tbs (availabe in pace, careefour)
  • oil 1 to 2tbs
  • red chilli powder 1/2tsp
  • lemon juice 1 tsp
  • salt to taste (there is already salt in the sauce so becareull while adding salt)
  • ingredients 2:
  • cucumber 1 jullien cut
  • carrot 1 jullien cut
  • tomatoes 1 (with out seeds) sliced
  • onions 1 sliced (if desired)
  • cabbage or ice berg 1/4 grated
  • ingredients 3:
  • frozen or home made parathas 6
  • mayonnaise

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Cooking Directions

  1. Marinade the ingredient no.1 together except oil and leave it for 15 mins
  2. Now in one pan heat the oil and put the marinade chicken cover and simmer for 5 mins or until the chicken is tender.
  3. Now when the chicken is done remove from the heat. after 5 mins add all the vegetables in the chicken (chicken should be warm)and leave it so that the flavor of vegetables and chicken are mixed together
  4. Now make the parathas then spread the mayonnaise and put the stuffing in the paratha and roll it. secure the end with the help of a toothpick.
  5. Garnish it and serve it.