Chicken Keema Biriyani

Chicken Keema Biriyani [Home Med]

Introduction:  The "Biriyani" is an Urdu word derived from Persian language.Which was as an official language in different part of medieval India.The origin of the dish is uncertain in North India.Varieties of biriyani developed in the Muslim centers of Delhi (Mughlai Cuisine) Lucknow (Awadhi Cuisine) and varieties of Biriyani developed in South India

Ingredients:

• 2 cup mini chunk chicken keema
• 2 cup medium cube sized half boiled and fried potatoes in ghee
• 3 cup basmati sella rice soaked in water
• 1 cup fried onion paste with 3-4 tbsp water
• 1 cup yogurt and 3-4 bay leaves 
• 2 tbsp ginger-garlic paste
• 1 tsp saffron soaked in lukewarm milk
• 2 tbsp biriyani masala powder (home made)
• 1 tbsp whole garam masala
• 2 tbsp kewra water and 2 tbsp rose water
• 2-3 drop of meetha attar
• 2 tsp garam masala powder (home made)
• 1 cup ghee and white oil mixed
• Salt & sugar as per taste 

Procedure:

:

1. marinate the chicken with yogurt and 1 tbsp  ginger-garlic paste
2. add 1/2 tsp salt and let the chicken rest for half an hour
3. 3/4 boil the rice with whole garam masala & 2 tbsp ghee 
4. heat mixed ghee in a wok and add bay leaves
5. add marinated chicken and stir for 2-3 mins
6. add salt and sugar as per taste
7. add fried onion paste and 1 tbsp ginger-garlic paste and stir
8. after 2 mins add biriyani masala and stir for 2 mins
9. always cook on medium flame
10. add 1/2 cup of lukewarm water  and cook with cover on
11. put off the gas when chicken becomes tender and juicy
12. take a deep bottom and open top pot
13. sprinkle 2 tbsp ghee in the pot
14. spread 1/3  boiled rice in it
15. arrange 1/2 chicken keema curry , 1/2 potatoes and 1 tsp garam masala powder
16. now arrange in this way second layer
17. at last spread 1/3 rice and sprinkle saffron milk, rose water, kewra water, and meetha attar
18. sprinkle 1/4 cup of water
19. wrap the cover with a kitchen towel and set the cover on pot
20. heat the pot on high flame for 45-50 second
21. after then set the flame on low for 10 mins
22. ready to serve Chicken Keema Biriyani with salad

  Serves: 3-4

 

Nawabi Shahi Tukda

Nawabi Shahi Tukda 

Introduction:

Shahi Tukda is one of the Royal Desserts served in the Mughal Cuisine. It was introduced in India by the Mughals. Mostly prepared during the Festive month of Ramadan. It's also called double ka meetha.

Ingredients:

• 8 sliced bread , sides cut out
• 2 bottles of amul kesar badam milk( or  milk with saffron and badam)
• 1/2 cup of ghee
• 1/2 cup of sugar
• 1 cup of water
• 1/4 tsp kesar soaked in lukewarm water
• 4 tbsp roughly chopped almond & pistachio
• 150 g kalakand meethi
• 1 tsp Cardamom powder
• 1 tbsp kewra water

Procedure:

1. heat a pan and add sugar and water to boiling
2. when sugar melts , keep the sugar syrup aside
3. now take a small bowl with kesar
4. and soak the kesar with 4 tbsp hot sugar syrup 
5. now keep the kesar aside with a cover 
6. now heat another pan and pour ghee
7. fry the bread slice's until light brown
8. and take out the fried bread slice's in a tray
9. after few mins ,dip each of the bread slices in sugar syrup
10. after a few second take out the slices in syrup
11. now take 4 serving bowl 
12. and carefully, 2 syrupy bread slice's in each bowl
13. and keep them aside
14. now  heat the pan and pour milk mix  and cardamom powderin the pan
15. and stir the milk until 1/4 thick on low-medium flame
16. now mash the kalakand with 5-6 tbsp hot milk 
17. when kalakand becomes smooth like paste 
18. then add this paste to the hot milk to boil together
19. when the milk is a bit thick, put off the gas oven
20. now add kewra water in milk and cover the milk for 2-3 mins
21. now pour the creamy thick milk in each bowl overs the bread slices
22. cover each layer of bread slice with 5-6 tbsp creamy milk
23. now sprinkle 1 tbsp kesar water and chopped nuts in each bowl
24. now keep the bowls in fridge for 5-7mins
25. ready to serve chilled Nawabi Sahi Tukda

Serves: 4