Chicken Ki Pakki Biryani

Ingredients

1 kg Chicken

1 kg Basmati rice

2 tsp Lal mirch(chili)powder

2 tsp Haldi(Turmeric)powder

3 tsp Dhaniya(Coriander)powder

1 tsp Shah Jeera(caraway seeds)

4 tsp Ginger Garlic paste)

1/4 tsp Kali mirch(Black pepper)powder

200 g oil

4 tsp ghee

1 cup Dhai(curd)

2-3 Tej patha(Bay leaf)

10 Lavang(cloves)

2-3 Elaichi(cardamom)

2-3 dal chini(cinnamon) pieces

1 Moti saumfa(arise)

2 Lemon

1 bunch hara(Coriander)dhaniya

1 bunch pudina(mint)

2-3 chopped onion

Method

Add salt, Lal mirch(chili)powder,Haldi(turmeric)powder,Garlic Ginger paste,lemon juice to the chicken pieces mix well and marinade for One hour.
1 kg chicken required 1 kg rice.wash and soak rice for 1/2 hour.
Take Lavang,Elaichi,Dalchini, Moti saumfa in a blender and make powder

Take a cooking pan heat oil and ghee add chopped onion and fry till brown in colour
(add little bit salt)
Take 1/2 quantity fried onion in a bowl and keep aside
Add garam masala (dalchini,lavoung,Elaichi powder) marinated chicken to the balance quantity fried onion and cook well.
Add greenchilli, 1/2 bunch each hara dhaniya,pudina,1cup curd,mix well and cook with high flame for 10 minutes.

Boiled water in a cooking pot by adding 1 tsp oil add salt.shaja jeera,tej patta(bay leaf), pour rice and cook up to 80% 

Add 1\2 quantity 80% cooked rice to the chicken curry .Add fried onion, 1/4 bunch hara dhaniya,pudina,lemon juice and garam masala powder 

Cook balance rice 100% add to the chicken rice content add fried onion, 1\4 bunch each pudina  hara dhaniya.garam masala powder again and cook for 5 minutes by covering the lid.
After 5 minutes switch of the stove and wait for 2-3 minutes.
Chicken ki Pakki Biryani ready
Serve with Mirchi ka salan and Dhai chatny

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Chicken Ki Pakki Biryani

Aloo (potato) Paratha

ingredients

1/2 kg wheat flour(Gehum ka ata)
3 Aloo(potatoes)boiled and mashed
1 chopped onion
2-3 chopped greenchilies
1/2 Bunch hara dhaniya(green coriander)
1 tsp Lal mirch(Red chili) Powder
1 tsp salt
1 tsp chat masala
1\4 tsp Haldi (Turmeric) powder
1/2 tsp Ginger Garlic paste
1\4 tsp Garam masala powder
Oil or Ghee as required for roasting parathas

Method

Take 1/2 kg wheat flour (Ata) knead into soft dough.Dust with whole wheat flour roll the dough and cut into small doughs
1 chopped Onion,2-3 chopped green chili,Hara Dhaniya(Green coriander),1 tsp Lal Mirch(Dry chili powder)1 tsp salt,1 tsp Chat Masala,1/4 tsp Haldi(Turmaric)powder,1/2 tsp Ginger Garlic paste,1\4 tsp garam masala powder mix with Aloo(potato)

On the rolled dough place Aloo(potato) stuff in the center,press and seal the edges with finger tips
Dust some flour on the stuffed paratha and roll as  normal paratha,heat the Tava and shrink the ghee\oil ,place rolled paratha and cook with high flame,spread some ghee\ oil and turn the paratha and cook,Roast the partha on both sides by applying ghee\oil.
Aloo paratha ready serve with any pickle

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CASHEW NUTS UPMA

INGREDIANTS
1 cup Rava\soji(semolina)
10-15 Cashew nuts
1 small chopped Ginger
1 tsp each Rai(mustard seeds),Urad dal(Black gram)Channa dal,jeera,(cumin seeds)
10-15 peanuts(phalli)
3-4 Green chili
3-4 Dry Red chili
2 Spoon Oil
2 tsp Ghee
1\2 tsp salt
2 cups water
METHOD
Heat 2 spoon oil in a cooking pan

Add 1 tsp each Rai(mustard seeds),Urad dal(Black gram) Chana dal, jeera(cumin seeds)10-15 peanuts(phalli)curry leaves,chopped ginger and fry till brown in colour.

Add green and dry red chili pieces,1/2 tsp salt (to be added as per your taste)

Pour 2 cups of water (for 1 cup Rava\soji required 2 cups of water)and let it be boiled.

Reduce the flame and Pour 1 cup Rava\soji , mix continuously till Rava\Soji become thick

Increase the flame and cook with High flame for 3 minutes
Reduce the flame add 2 tsp ghee and hara dhaniya and cook for 10 minutes with low flame.

Add cashew nuts(Kaju) and cook further 5 minutes with low flame. Decorate with Hara Dhaniya

Cashew nuts Upma ready.  serve with Lemon Pickle 

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cashew nuts upma