Finger-licking and delicious Murg Tikka Biryani

MURG TIKKA BIRYANI

Today morning in the news paper one restaurant menu card came, my husband said can you make anything from this menu card. I agreed and asked him to order what he wants for today's dinner but with the condition to pay whatever is the charge. He ordered "Murg Tikka Biryani" suprisingly I have never made but then I thought to give it a try and believe it had become the most favourite dish of my family.

I must say it is Finger-licking, spicy, aromatic,and the most delicious biryani you could ever had. You must give it a try.

Ingredients for Chicken Tikka Marination

1. 1 chicken around 1.2-1.5kg, skin removed (cut into 8-12 pieces)
2. 1 heaped tbsp tandoori masala
3. 2 tbsp of fresh tomato paste
4. 2 tsp red chilli powder
5. 1 tsp cumin powder
6. 1/4 tsp turmeric powder
7. 2 tbsp ginger garlic paste
8. 1/4 cup yoghurt
9. Juice of 1 lemon
10. 2 tbsp oil
11. Salt to taste

Ingredients for Chicken Tikka Masala

1. 4 onions, sliced finely and deep fried until golden brown.
2. 3 fresh tomatoes, chopped into small pieces.
3. 1/4 cup yoghurt, fresh and whipped.
4. 1 tsp ginger-garlic paste.
5. 2 tsp tomato paste
6. 1 tsp red chilli powder.
7. 2 green chilli, slit diagonally.
8. 1'' cinnamon stick
9. 1 cardamom pod
10. 4 cloves
11. 1 tsp whole jeera
12. 1 tsp tandoori masala
13. 1/4 tsp turmeric powder
14. 1 tsp coriander powder
15. 1 tsp cumin powder.
16. 1 tsp garam masala.
17. 4 tbsp oil.
18. Salt to taste
19. Chopped coriander for garnishing.

Ingredients for biryani rice

1. 3 cups of biryani rice
2. Pinch of saffron soaked in 2 tbsp milk
3. Salt to taste
4. 4 tbsp oil
5. 1/2tsp cardamom powder
6. 1 tejpatta
7. 1'' cinnamon powder
8. 4 clove
9. 2 red chilly flakes
10. Pinch of food colour.

Method

1. Mix all the Tikka ingredients to form a marinade. Then make 2-3 deep slits on each piece of chicken, apply the marinade on them. Refrigerate covered preferably overnight for best results, but even up to 4-6 hours is good.
2. Pre-heat oven at 200 C. Place the chicken pieces on an oiled oven grill & keep an oven tray underneath to catch any drippings which will be used later in the sauce. Grill the chicken pieces on both sides, for about 10 min per side or until slightly charred.
3. Reserve the marinade and drippings, they will be added to the biryani's gravy
4. Heat the oil in a Kadai then add the whole spices (Jeera, cardamom, cloves, cinnamon,) followed by the fresh tomatoes and half the green chilli and cook until the tomatoes are dry.
5. Add half of the fried onions and add the garlic and ginger pastes, followed by the tomato paste. Sprinkle salt, cumin, chilli, tikka masala, turmeric and coriander powders.
6. Cook together until the oil is released from the sides. Then add the whipped yoghurt and the reserved marinade as well as the drippings from the chicken and cook until the gravy is thick and cooked through.
7. Next, add 2 cup water, once the water simmers, reduce the heat to low and then gently add the grilled chicken. Cover and simmer on low heat to cook the chicken through stirring occasionally.
8. Once the chicken pieces are fully cooked, adjust salt, add the remaining chopped green chilli, garam masala and chopped coriander.
9. Wash then soak 3 cups of rice in water for about 20-30 mins.
10. Heat Kadai/wok, add oil, when hot add whole garam masala, and cardamon powderThen add rice and fry for 2-3 min on medium flame.
11. In a rice cooker or big pot  add 7 cups of water to boil, add salt, add fried rice and cook until the rice is about 3/4 done,
12. In a big micro oven Bowl or serving bowl, brush oil on the surface, put half the rice  add the cooked chicken tikka masala on top of it, sprinkle the handful of reserved fried onions and some chopped fresh coriander, and add the remainder of the rice to cover the masala.
13. Then drizzle the saffron milk. Add a bit of orange colour on one side and mix it up a bit with a spoon and cover the pot tightly. Steam this on low heat for 15 minutes or put in a 180 C preheated oven for about the same time. 
14. Serve hot! with raita.

Vermicilli pulao

Vermicilli pulao

Ingredients:-

Vermicilli-1cup

Carrot -1/4cup (finely chopped)

Beans- 1/4cup (finely chopped)

Cabbage- 1/4cup (finely chopped)

Potato- 1/4cup(finely chopped)

Onion-1(finely chopped)

Green chilly-2pc

Jeera-1tsp

Cinamonn-1/2''

Cloves-4pc

Haldi- 1/4tsp

Black pepper-1/4tsp

Red chilly powder- 1/4 tsp(optional)

Briyani masala- 1/4tsp

Oil1-3tbsp

Corriander leaves

Salt- as per taste

Method

• Roast Vermicilli.
• Boil water with salt and add 1 tbsp of oil and cook vermicilli.
• When vermicilli is cooked, strain water and was vermicilli in running water.
• Heat kadhi, add oil, jeera, cinamonn, cloves.
• Add onion and fry till it becomes translucent.
• Add all the vegetable and salt and fry till it is cooked.
• Add all the spices and cook for few minutes.
• Now add boiled vermicilli and cook for few minutes on slow flame.
• Your delicious vermicilli pulao is ready.
• Garnish with chopped coriander and serve hot.



Teekha khata bhindi (bhindi solan)

This is Pakistani style bhindi

Chole

Chole

Ingredients

• 1cup kabuli chana (chick pea) soaked overnight
• 1 tea bag or tsp tea leaves , tied in a muslin cloth (optional)
• 4 cloves
• 1 big cardamon
• 1/2'' cinamon
• 1/2 tbsp grated ginger
• 2 tomatoes
• 2 big onions
• 1/2 tbsp red chilli (lal mirch) powder
• 1/2 tsp dry mango powder (amchur)
• 1 tbsp coriander- cumin powder
• 1/2 tsp pepper powder
• 1 tbsp ginger garlic paste
• 1/2 tsp cumin seeds (jeera)
• 1/2 tbsp garam masala powder
• 2 tbsp chana masala
• 1 tbsp haldi powder
• 3 tbsp oil
• Salt to taste
• 2 tblsp coriander leaves (dhania patta) chopped

Method

• Soak the chana for at least six hours and then drain.

• Cut & blanch the onion by boiling onion in water for 5 mins and then washing in cold water.

• Grind the onion to fine paste

• Blanch tomatoes and make puree.

• Pressure cook chana along with tea bag, grated ginger, cinnamon, big cardamon, cloves and salt.

• The chickpeas should be soft and not be overcooked and mushy. Drain the water and keep aside for latter use and discard the tea bag.

• Heat oil and add jeera when it splutters add onion paste, salt, ginger garlic paste and stir fry till pink.

• Mix in the dhania-jeera powder, red chilli powder, chole masala, black pepper, haldi powder, with little water in a bowl and then add to the onion paste.

• Fry till oil seperates.

• Add tomato puree and fry again.

• Add the boiled channa (keep aside 2-3 tbsps of boiled channa and mash and cook on simmer.

• After five minutes, mix in the garam masala powder, amchur powder and stir fry for two minutes.

• Add the left over water and if necessary add another cup of water and bring to a boil. Add the mashed channa and mix. Cook for approx 18-20 mts or till you achieve a slightly thick gravy.

• Garnish with coriander leaves, slit green chillies, slices of tomatoes and onion rings.

Fish Butter Masala

Fish Butter Masala

Ingredients:-

Rohu fish -250gm (peti pieces- parts of stomach which doesn't have any kata)

Yellow mustard- 50gms

Garlic- 1clove

Red chilly powder-1tbsp

Turmeric powder-1tbsp

Salt as per taste

Mustard oil-4tbsp

Method:-

• Grind together mustard and garlic cloves.
• Mix together mustard masala, salt, turmeric powder and red chilly powder.
• Marinate fish in the masal mixture for 15 mins.
• Heat oil in a kadhai and add marinated fish along with masala.
• Cook on medium heat  for 20mins without stirring much.
• Your "Fish Butter Masala" is ready to be served with steamed rice.

Cooking Tips:-

• Use only fish peti (stomach ) pieces as these are soft and easily cooked.
• Don't stir much as the pieces may break.
• Take care not to over cook.

Rohu Fish Fry

Rohu Fish Fry

Ingredients:-

Rohu Fish -1kg ( cut into medium size pieces)

Garlic Paste- 2tbsp

Haldi Powder-1tbsp

Red Chilly Powder- 1tbsp

Salt-1tbsp

Oil- 2tbsp

Method:-

• Wash Fish with water 2-3 times so that no blood is retained.
• Marinate Fish with salt, haldi powder, garlic paste, red chilly powder for 1hr.
• In a non stick pan add 1 tbsp oil and shallow fry Fish few pieces at a time.
• Your Fish Fry is ready and serve hot.

Paneer Butter Masala

Paneer Butter Masala

This is most delicious and easiest recipe to cook. it just takes 15-20 mins to cook. It can easily be made for tiffen of your husband or child. Your family members will definitely love it.

Ingredients

250 gm Paneer 2 Onions (finely chopped) 2tbsp Butter/ oil 1 tsp Ginger garlic paste 1 tbsp Kashmiri chili powder 1/2 tsp Coriander powder 1/2 tsp Turmeric powder 2 tsp kasturi methi powder 1/4 tsp Garam masala 1 cup Milk 2 tbsp Fresh cream Method: • Cut Paneer in cubes. • Heat butter/oil in a kadai and add the finely chopped onion and salt, sauté till they turn light brown in color. • Add Ginger garlic paste and sauté for sometime. • Then add the Kashmiri chili powder, coriander powder, turmeric powder, garam masala powder, kasturi methi powder and sauté till oil separates. • Add the paneer cubes, milk and allow it to cook till the gravy becomes semi-solid. • Finally garnish it with fresh cream. • Paneer Butter Masala is ready Cooking Tips For making kasturi methi leaves powder dry roast the leaves and then crush between your palm.