Red Chicken Biryani Recipe by (AmInA BiBi)

Ingredients

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• 4 big chicken thighs and drumsticks , each cut into 2 shopping list
• marinade in 1 tsp lemon juice , 2 tsp chilli pwd , one pinch red shopping list
• colour pwd . shopping list
• ...................... shopping list
• 2 rice cups - basmati rice , rinsed once and soaked in 3 rice cups of water and pinch of salt . shopping list
• ........................... shopping list
• 3 tbsp olive oil shopping list
• 2 bay leaves , cloves , shopping list
• 1 stick cinnamon , shopping list
• 2 tsp fenugreek seed , crushed shopping list
• 2 cardamon - crushed , star anise shopping list
• ................... shopping list
• 1 b. onions , sliced , 4 tbsp corriander leaves chopped shopping list
• 1 tbsp cashew nuts shopping list
• 2 tbsp raisins shopping list
• 2 tbsp gin-gar paste shopping list
• 4 chlli padi , slit shopping list
• 2 tsp chilli powder and corriander powder shopping list
• 1 small tomato , sliced

How to make it

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• Temper the whole spices .
• Add the onions & saute until soft along with chilli , nuts and raisins .
• Add ginger-garlic paste and fry until golden .
• Add the masala pwds and continue to fry for 5 mins .
• Add the tomatoes and corriander leaves .
• Stir until pulpy and add the chicken .
• Mix well and simmer for 25 mins .
• Transfer the rice to the rice cooker along with the water .
• Once cooked , spread it over the chicken .
• Serve hot on its own .

Chicken Biryani

AmInA BiBI

"This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste."

Ingredients

• 4 tablespoons vegetable oil
• 4 small potatoes, peeled and halved
• 2 large onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 medium tomatoes, peeled and chopped
• 2 tablespoons plain yogurt
• 2 tablespoons chopped fresh mint leaves
• 1/2 teaspoon ground cardamom
• 1 (2 inch) piece cinnamon stick
• 3 pounds boneless, skinless chicken pieces cut into chunks
• 2 1/2 tablespoons vegetable oil
• 1 large onion, diced
• 1 pinch powdered saffron
• 5 pods cardamom
• 3 whole cloves
• 1 (1 inch) piece cinnamon stick
• 1/2 teaspoon ground ginger
• 1 pound basmati rice
• 4 cups chicken stock
• 1 1/2 teaspoons salt

Directions

1. In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
2. When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
3. Wash rice well and drain in colander for at least 30 minutes.
4. In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
5. In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

Spicy Chicken Biryani Recipe

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• 3/4 cup oil shopping list
• 3 large onions,sliced shopping list
• 250 g tomatoes,roughly chopped shopping list
• 2 tbsp ginger garlic paste shopping list
• 1 kg chicken pieces shopping list
• 3 green cardamoms shopping list
• 1 large cardmom shopping list
• 5 cloves shopping list
• 8 whole black pepper shopping list
• 1 inch piece of cinamon stick shopping list
• 1 tbsp cumin seeds shopping list
• 2 tbsp red chilli powder shopping list
• 2 tbsp coriander powder shopping list
• 1 1/2 tbsp salt shopping list
• 1 cup yougurt shopping list
• 10-12 dried plums shopping list
• 1 kg rice shopping list
• 1 large cardmom shopping list
• 1 inch piece of cinamon stick shopping list
• 3 cloves shopping list
• 5 whole black pepper shopping list
• salt shopping list
• water shopping list
• 2 tomatoes,cut in round slices shopping list
• 1/2 cup mint leaves shopping list
• 2-3 tbsp ginger, julienne cut shopping list
• 4-5 whole green chillies shopping list
• orange food colour

How to make it

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• Heat oil in a pan.Add onion and fry until brown.Remove from oil.
• Blend tomatoes,yougurt and brown onion to a fine paste.
• Add ginger garlic paste and chicken pieces to the oil.
• Cook on medium to high heat and fry the chicken until it changes its
• color.
• Add green cardamoms,large cardmom,cloves,black pepper,cinamon stick and cumin seeds.
• Pour the blended mixture and mix well.Add red chilli
• powder,coriander powder and salt.
• Cook on medium heat until chicken is done.Add dried plums.
• Increase the heat to between medium and high.Cook, stirring
• frequently, until chicken is nearly done and only a little gravy is
• left. Set aside.
• Soak rice for 30 minutes in enough water to cover; then drain.
• Boil water, add cardmom, cinamon stick, cloves, black pepper and salt and boil rice till 2/3rd done.
• Drain the water off in a colander. Leave in the colander for a few minute, for all the water to drain out.
• Add 2-3 tbsp oil in the pan to coat the base.
• Spread 1/3rd of the rice in a layer at the base of the pan.Now layer
• with 1/2 of the chicken.
• Next, layer with half of remaining rice. Sprinkle tomato slices,mint leaves,ginger and green chillies on top.
• Now spread remaining chicken as a layer.
• Finish with the remaining rice layered on top.
• Dot with a little oil and a few drop of liquid orange colour . This
• gives you a few dark orange coloured rice grains interspersed in the
• rest of the rice. It looks very nice when served.
• Cover the pan with a tight lid.
• Cook on a very low flame, with the lid tightly closed. This will take
• 20-30 minutes.
• Serve hot.

chilled asparagus salad

INGREDIENTS

• 2 TABLESPOONS RANCH SALAD DRESSING 2 tablespoons Ranch salad dressing
• 1/2 POUND FRESH ASPARAGUS, TRIMMED 1/2 pound fresh asparagus, trimmed
• 2 TABLESPOONS SHREDDED CHEDDAR CHEESE 2 tablespoons shredded Cheddar cheese
• 1/2 CUP WATER 1/2 cup water
• 2 TABLESPOONS SLIVERED ALMONDS, TOASTED 2 tablespoons slivered almonds, toasted

INSTRUCTIONS

1.

1. PLACE ASPARAGUS IN A SKILLET; ADD WATER. BRING TO A BOIL. REDUCE HEAT; COVER AND SIMMER FOR 3-4 MINUTES OR UNTIL CRISP-TENDER. RINSE IN COLD WATER; DRAIN WELL. COVER AND REFRIGERATE FOR AT LEAST 1 HOUR OR UNTIL CHILLED.

2. TO SERVE, DRIZZLE ASPARAGUS WITH SALAD DRESSING. SPRINKLE WITH CHEESE AND ALMONDS

chinese green bean stir-fry

INGREDIENTS

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• 2 (8 OUNCE) BOTTLES BLACK BEAN SAUCE 2 (8 ounce) bottles black bean sauce
• 1 TABLESPOON COARSELY GROUND BLACK PEPPER 1 tablespoon coarsely ground black pepper
• 13 POUNDS FRESH GREEN BEANS, TRIMMED 13 pounds fresh green beans, trimmed
• 5 TABLESPOONS MINCED GARLIC 5 tablespoons minced garlic
• 1 CUP VEGETABLE OIL 1 cup vegetable oil
• 2 TABLESPOONS KOSHER SALT 2 tablespoons kosher salt
• 5 TABLESPOONS MINCED FRESH GINGER ROOT 5 tablespoons minced fresh ginger root

INSTRUCTIONS

1.

1. IN A LARGE WOK, HEAT OIL OVER MEDIUM-HIGH HEAT. STIR IN GREEN BEANS; COOK, STIRRING FREQUENTLY, FOR 1 TO 2 MINUTES. STIR IN GARLIC AND GINGER; COOK, STIRRING FREQUENTLY, FOR 3 TO 4 MINUTES. SEASON WITH SALT AND PEPPER, AND THEN STIR IN BLACK BEAN SAUCE. CONTINUE COOKING UNTIL GREEN BEANS ARE TENDER

yummy honey chicken kabobs

INGREDIENTS

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• 1/4 TEASPOON GROUND BLACK PEPPER 1/4 teaspoon ground black pepper
• 1/3 CUP SOY SAUCE 1/3 cup soy sauce
• 5 SMALL ONIONS, CUT INTO 2 INCH PIECES 5 small onions, cut into 2 inch pieces
• 2 RED BELL PEPPERS, CUT INTO 2 INCH PIECES 2 red bell peppers, cut into 2 inch pieces
• 2 CLOVES GARLIC 2 cloves garlic
• 1/3 CUP HONEY 1/3 cup honey
• 1/4 CUP VEGETABLE OIL 1/4 cup vegetable oil
• SKEWERS skewers
• 8 SKINLESS, BONELESS CHICKEN BREAST HALVES - CUT INTO 1 INCH CUBES 8 skinless, boneless chicken breast halves - cut into 1 inch cubes

INSTRUCTIONS

1.

1. IN A LARGE BOWL, WHISK TOGETHER OIL, HONEY, SOY SAUCE, AND PEPPER. BEFORE ADDING CHICKEN, RESERVE A SMALL AMOUNT OF MARINADE TO BRUSH ONTO KABOBS WHILE COOKING. PLACE THE CHICKEN, GARLIC, ONIONS AND PEPPERS IN THE BOWL, AND MARINATE IN THE REFRIGERATOR AT LEAST 2 HOURS (THE LONGER THE BETTER).

2. PREHEAT THE GRILL FOR HIGH HEAT.

3. DRAIN MARINADE FROM THE CHICKEN AND VEGETABLES, AND DISCARD MARINADE. THREAD CHICKEN AND VEGETABLES ALTERNATELY ONTO THE SKEWERS.

4. LIGHTLY OIL THE GRILL GRATE. PLACE THE SKEWERS ON THE GRILL. COOK FOR 12 TO 15 MINUTES, UNTIL CHICKEN JUICES RUN CLEAR. TURN AND BRUSH WITH RESERVED MARINADE FREQUENTLY.

Appetizer chicken kabobs

INGREDIENTS

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• 1 TABLESPOON VEGETABLE OIL 1 tablespoon vegetable oil
• 1/4 TEASPOON GARLIC POWDER 1/4 teaspoon garlic powder
• 2 SKINLESS, BONELESS CHICKEN BREAST HALVES - CUT INTO 1 INCH PIECES 2 skinless, boneless chicken breast halves - cut into 1 inch pieces
• 3/4 CUP SOY SAUCE 3/4 cup soy sauce
• 6 GREEN ONIONS, CUT INTO 1-INCH PIECES 6 green onions, cut into 1-inch pieces
• 8 OUNCES FRESH MUSHROOMS, STEMS REMOVED 8 ounces fresh mushrooms, stems removed
• 1/2 TEASPOON GROUND GINGER 1/2 teaspoon ground ginger
• 1/4 CUP SUGAR 1/4 cup sugar

INSTRUCTIONS

1. IN A MIXING BOWL, COMBINE FIRST FIVE INGREDIENTS. STIR IN CHICKEN AND ONION; ALLOW TO MARINATE FOR 30 MINUTES. SOAK WOODEN SKEWERS IN WATER. ON EACH SKEWER, THREAD A PIECE OF CHICKEN, ONION, MUSHROOM AND ANOTHER CHICKEN PIECE. PLACE ON A BROILER RACK. BROIL 5 IN. FROM THE HEAT, TURNING AND BASTING WITH MARINADE AFTER 3 MINUTES. CONTINUE BROILING FOR ANOTHER 3 MINUTES OR UNTIL CHICKEN IS DONE. SERVE IMMEDIATELY.

Grilled chicken & vegetable kabobs

INGREDIENTS

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• 2 TABLESPOONS WHITE WINE VINEGAR 2 tablespoons white wine vinegar
• 4 CUPS ASSORTED VEGETABLE PIECES 4 cups assorted vegetable pieces
• 1 POUND BONELESS, SKINLESS CHICKEN BREASTS 1 pound boneless, skinless chicken breasts
• 1/2 TABLESPOON MCCORMICK® ITALIAN SEASONING 1/2 tablespoon McCormick® Italian Seasoning
• 1/4 CUP OLIVE OIL 1/4 cup olive oil
• 2 TEASPOONS MCCORMICK® GRILL MATES® MONTREAL CHICKEN SEASONING 2 teaspoons McCormick® Grill Mates® Montreal Chicken Seasoning

INSTRUCTIONS

1. COMBINE VEGETABLES, OLIVE OIL, VINEGAR, MONTREAL CHICKEN SEASONING AND ITALIAN SEASONING IN A LARGE, SELF-CLOSING PLASTIC BAG OR GLASS BOWL. CUT CHICKEN INTO 1 1/2 INCH CUBES; ADD TO BAG OR BOWL. MARINATE IN REFRIGERATOR 30 MINUTES OR LONGER FOR EXTRA FLAVOR. REMOVE CHICKEN FROM MARINADE; DISCARD MARINADE.

2. SPEAR CHICKEN AND VEGETABLES ON METAL SKEWERS. LIGHTLY SPRINKLE CHICKEN AND VEGETABLES WITH ADDITIONAL MONTREAL CHICKEN SEASONING. GRILL KABOBS 10-15 MINUTES, OR UNTIL CHICKEN IS DONE, TURNING FREQUENTLY

chili-lime chicken kabobs

Ingredients

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• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1 1/2 tablespoons red wine vinegar 1 1/2 tablespoons red wine vinegar
• 3 tablespoons olive oil 3 tablespoons olive oil
• cayenne pepper to taste cayenne pepper to taste
• skewers skewers
• 1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces 1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
• 1/2 teaspoon onion powder 1/2 teaspoon onion powder
• 1 lime, juiced 1 lime, juiced
• 1 teaspoon chili powder 1 teaspoon chili powder
• salt and freshly ground black pepper to taste salt and freshly ground black pepper to taste
• 1/2 teaspoon paprika 1/2 teaspoon paprika

Instructions

1.

1. In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.

2. Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.

3. Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

Ingredients

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• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1 1/2 tablespoons red wine vinegar 1 1/2 tablespoons red wine vinegar
• 3 tablespoons olive oil 3 tablespoons olive oil
• cayenne pepper to taste cayenne pepper to taste
• skewers skewers
• 1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces 1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
• 1/2 teaspoon onion powder 1/2 teaspoon onion powder
• 1 lime, juiced 1 lime, juiced
• 1 teaspoon chili powder 1 teaspoon chili powder
• salt and freshly ground black pepper to taste salt and freshly ground black pepper to taste
• 1/2 teaspoon paprika 1/2 teaspoon paprika

Instructions

1.

1. In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.

2. Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.

3. Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.