YAKHANI PULAO

 

Prep Time : 30 mins

 Cooking Time : 25 mins

 Serves : 4

INGREDIENTS 

Basmati rice  -   2 cup
Chicken -  1 kg
Onion  -  4
Garlic pods  - 8 - 10
Ginger  - 1 inch stick
Whole garam masala  - 1 tbsp
Whole coriander leaves  - 1 tbsp
Whole cumin seeds  - 1 tsp
Clarified butter  -  2 tbsp
Salt - to taste

Turmeric powder - 1/4 tsp

METHOD
Wash and soak the rice
Heat clarified butter and fry the sliced onion
Cut two onions in small pieces and crush the ginger garlic.
Make a packet of whole garam masala .
Boil the chicken with ginger,garlic,onion and whole garam masala packet with four cup of water.
Cook in a slow flame.
Remove the yakhani.
Heat clarified butter in a pan and add the onion pieces and now ad the chicken.
Fry it and remove from the pan.
Boil rice in a yakhani water and salt
When rice is half done add mutton pieces and cover it and cook in a slow flame
Serve hot
Garnish with coriander leaves

 

 

BANANA AND POMEGRANATE RAITA

 

Prep Time : 10 mins 

Total Time : 10 mins 

Serve : 4

 INGREDIENTS

 Chopped  banana - 1 

Pomegranate pearls - 1 cup

Hung curd - 1 cup 

Roasted n crushed cumin seeds - 1/2 tsp Black salt- 1/4 tsp 

Salt- a pinch

Sugar- 1 tsp
Chilly flakes - 1/4 tsp 

Chopped green chilly 1 tsp

 METHOD 

Put the fresh curd in a muslin cloth for 3-4 hours to make a hung curd and then prepare raita out of it. 

Whisk the hung curd. 

Add roasted and crushed cumin seeds, black salt, salt, chilly flakes,sugar and mix well.

 Now after mixing it, add chopped  banana and pomegranate pearls and mix it well.

 Serve

 chilled banana and pomegranate raita.

BIHARI STYLE CHICKEN

 

Prep Time : 15 mins
Cooking Time : 60 mins
Serve : 4

INGREDIENTS
Chicken -  1 kg
Finely chopped fried onion  - 4
Ginger garlic paste  -  2 tsp
Turmeric powder  -  1/2 tsp
Coriander powder  - 1 tsp
Red chilly powder  - 2 tsp 
Kashmiri mirch powder - 1 tbsp
Green chilly - 5
Whole black pepper  - 4
Cloves  -  4
Green cardamom  -  2
Black cardamom  -  1
Cinnamon  - 1 inch stick
Bay leaf - 2
Salt  -  to taste
Curd - 1/2 cup
Mustard oil  -  1/2 cup
Clarified butter  - 1/2 cup


METHOD
Take a blender make a paste of ginger garlic,green chilly and whole garam masala
Marinate chicken with  fried sliced onion ,ginger garlic  paste,green chilly,whole garam masala paste,curd,coriander powder,red chilly powder,turmeric powder, kashmiri mirch powder ,1/2 cup oil and salt,keep aside for two hours.
Heat clarified butter in a pan and  add  marinated chicken pieces.
Cover the lid and cook in a simmer for an hour
Stir in between until oil leave the pan. 
Serve hot with steamed rice.