Lately i have been busy with my packing, moving and again unpacking... Now the new apt is completely set and we are back to normal.
The Think spice...think caraway event was ended on may 31st and iam posting the roundup now. This was the first event i hosted in my blog and i should say it didn't turn out very successful [ might bcos of the spice choosen ] but iam happy with the response :-). Thanks to everyone who took part and to everyone for encouraging me to host the event !
Here are the entries,
Ramya VijayaKumar of Memory Archieved
Priya Suresh of Priya's Easy n Tasty Recipes
Priya Suresh of Priya's Easy n Tasty Recipes
Bee and jai of Jugalbandhi
Malini Basu of Khana Khazana with Malini
Malini Basu of Khana Khazana with MaliniA Non-Blogger Entry by Disha Shetty
Chicken Biryani
Ingredients:
For the Rice
2 cups of basmati rice
3.5 cup water
2-3 tsp. Ghee
3 cardamom
3 cloves
1'' cinnamon
1 bay leaf
1 tsp shahjeera
For the Chicken:
500g chicken
3 Onion - finely sliced
2 Tomatoes - finely chopped
1/2bunch coriander (clinatro) leaves -finely chopped
1/2bunch mint leaves - finely chopped
Whole garam masala for the chicken:
3 cloves
1'' cinnamon
3 cardamom
To be ground to a paste --- (1):
12 red chillies
2 tsp. Fennel (saunf)
2 tbsp. Coriander seeds
2 tsp. Khus-khus
1 pod garlic
2'' ginger
To be ground to a paste --- (2)
1/2cup coconut
1/2cup curds
3 tsp chopped cashew nut
3 tsp raisins
A pinch of saffron
Method:
For Rice:
Heat ghee, add bay leaf, followed by the whole garam masala.
Fry it. Add rice and stir it for a minute.
Add water and salt to taste.
Cook the rice till done.
For Chicken:
Heat oil, add whole garam masala. Fry it.
Add the sliced onion and fry till dark brown.
Add the ground paste (1) and fry for 2-3 min.
Add tomatoes and fry till oil separates.
Add chicken mix well. Add coriander and mint leaves.
Add salt and cook till done.
Add the ground paste (2) and cook for 2 minutes.
Divide the cooked rice into 3 parts and chicken into 2 parts.
Arrange in layers i.e. put rice at the bottom then a layer of chicken and so on.
Dissolve saffron in1/4 cup milk. Pour over arranged biryani.
Garnish with raisins, cashew nuts.
Put a lid and pack it with aluminum foil.
Keep over low flame for 15-20 min before serving.
For the Rice
2 cups of basmati rice
3.5 cup water
2-3 tsp. Ghee
3 cardamom
3 cloves
1'' cinnamon
1 bay leaf
1 tsp shahjeera
For the Chicken:
500g chicken
3 Onion - finely sliced
2 Tomatoes - finely chopped
1/2bunch coriander (clinatro) leaves -finely chopped
1/2bunch mint leaves - finely chopped
Whole garam masala for the chicken:
3 cloves
1'' cinnamon
3 cardamom
To be ground to a paste --- (1):
12 red chillies
2 tsp. Fennel (saunf)
2 tbsp. Coriander seeds
2 tsp. Khus-khus
1 pod garlic
2'' ginger
To be ground to a paste --- (2)
1/2cup coconut
1/2cup curds
3 tsp chopped cashew nut
3 tsp raisins
A pinch of saffron
Method:
For Rice:
Heat ghee, add bay leaf, followed by the whole garam masala.
Fry it. Add rice and stir it for a minute.
Add water and salt to taste.
Cook the rice till done.
For Chicken:
Heat oil, add whole garam masala. Fry it.
Add the sliced onion and fry till dark brown.
Add the ground paste (1) and fry for 2-3 min.
Add tomatoes and fry till oil separates.
Add chicken mix well. Add coriander and mint leaves.
Add salt and cook till done.
Add the ground paste (2) and cook for 2 minutes.
Divide the cooked rice into 3 parts and chicken into 2 parts.
Arrange in layers i.e. put rice at the bottom then a layer of chicken and so on.
Dissolve saffron in1/4 cup milk. Pour over arranged biryani.
Garnish with raisins, cashew nuts.
Put a lid and pack it with aluminum foil.
Keep over low flame for 15-20 min before serving.
