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Chicken Biryani

bengali style chicken biryani recipe

bengali style chicken biryani recipe

The word Biryani, is traditionally associated with the Mughlai cuisine of Delhi and the Awadhi cuisine of Lucknow in North India. In South India, it is traditionally associated with the Hyderabadi cuisine.Here I want to share with you the Bengali style Biryani with my little bit twist.

Last weekend I have tried this by the help of Google and it was amazing to taste and was so simple to prepare.All the ingredients were at home only I had to buy the fresh chicken and good quality basmati rice. Here I serve the Biryani with Chicken Kassa (the recipe for chicken Kassa is on the way to share). I am planning to prepare the same dish in Bijaya Dashami get together for coming Durga Puja.

Ingredients

  • Chicken- 500 grams (17 oz)(medium sized pieces)
    Basmati Rice- 4 cups (washed and soaked)]
    Potatoes- 4 (peeled and cut into halves)
    Boiled egg-6 piece(optional)
    Curd- 2 cups
    Red chilli powder- 1tsp
    Turmeric powder- 1tsp
    Onions- 2+1 (chopped finely)
    Ginger – 1 inch
    Garlic- 7 pods
    Green chillies- 3
    Bay leaves- 4
  • Green cardamom- 4
  • Nutmeg (1/2 piece)
  • Star anise(1 tsp)
  • Cinnamon stick- 1
  • Cloves-5
  • Peppercorns-6
    Saffron- 1 pinch
    Rose water- 1tbsp
    Kewra water- 1tbsp
    Milk-1/4 cup
    tamarind water – 1 tbsp
    Salt- as per taste
    Oil- 2tbsp
    Ghee- 4 tbsp

Procedure

  • Marinate the chicken pieces with curd, red chilli power, turmeric and salt.
  • Soak saffron and kewra in 1/4 cup of milk each.
  • wash the rice and Drain away the water and keep the rice aside for the time being.
  • Fry the potatoes and keep them aside.
  • Grind the ingredients of garam masala ( nutmeg,star anise,peppercorns, cloves, green cardamom and cinnamon ) into a fine powder.
  • Heat oil in deep bottomed pan. Saute 2 chopped onions in it. While the onions cook, grind ginger, garlic and green chillies into a thick paste.
  • Add the paste to the pan when the onions turn golden. Cook for 2-3 minutes on medium flame.
  • Now add the marinated chicken to pan and stir well. Cover and cook for 15 minutes on low flame. Add little water if required.
  • Add a spoonful of the garam masala you have prepared.
  • Now take a big metal pot and grease it with ghee. Make one layer of rice. And top it with a layer of chicken gravy and 2 potatoes.
  • On top of this sprinkle some garam masala, fried onions,tamarind water, rose water, kewra and saffron (with milk).
  • Now make consecutive layers of meat, potato,egg and rice till your ingredients end. The top layer must be of rice. Heat the rest of the ghee and pour it on the top layer.
  • Add 7 cups of water.
  • Now seal the mouth of the pot with wheat flour dough to tighten the lid and steam from coming out. Cook this on low heat for 20 to 25 minutes.
  • The Kolkata style biryani will be ready to eat.

Note: you can marinate the chicken the day before cooking.You can use garam masala powder instead of grind the ingredients of garam masala if you want to save your time.

Serves: 6

Nutritional Information:

Amount Per Serving
Calories 634.2
Total Fat 23.9 g
Saturated Fat 9.7 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 8.7 g
Cholesterol 264.4 mg
Sodium 2,538.8 mg
Potassium 1,187.3 mg
Total Carbohydrate 68.3 g
Dietary Fiber 8.9 g
Sugars 9.8 g
Protein 36.7 g

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Pav Bhaji:The famous Mumbai Street Food

Pav Bhaji The famous Mum

Pav Bhaji The famous Mumbai Street Food

Mumbai Pav Bhaji is one of Mumbai’s hottest selling delicious fast food! I am very excited to share Mumbai Pav Bhaji Recipe as I have vivid memories of eating this quick but tasty snack in CST Pav Bhaji stall .They served it hot with dollop of butter.My husband used to take me to juhu beach and marine drive almost every month when we were in Mumbai. There, we used to savor this tasty street food.

Now being in Kolkata my family wanted to eat Pav Bhaji! So last weekend I made it and have a plan to make it in Breakfast for Saptami in coming Durga Puja. It’s one of the simplest dishes to make. I have used Everest pav bhaji masala and amul butter for my recipe. You can use any brand of your choice. My daughters don’t love to eat capsicum, so I use only the vegetables that we like to eat, as like as pumpkin, potato, tomato, green peas etc. You can use the vegetables of your choices as well.

Ingredient

1 tbsp Garlic Paste
1 tbsp vegetable oil
½ cup chopped onion
2 cup (500 gram)boiled vegetables (Here I use pumpkin, tomato, potato, tomato, green peas etc)
1 tbsp lemon juice
1 tbsp pav bhaji masala( I use everest pav bhaji masala)
4 tsp butter
¼ tbsp chili powder
Salt to taste

Preperation:

For the pav:

  1. Slit 8 pavs vertically and keep aside.
  2. Heat a large tava, add 2 tsp of butter and slit open the pavs and place on it.
  3. Cook on a medium flame till they turn light brown .

For the Bhaji

  1. Boil the veggies at first .You can use your stored refrigerated boiled veggies for a quick meal or snack.
  2. Heat the oil in a pan and add the garlic paste ,sauté for 2 minutes.
  3. Now add ½ of the chopped onions and sauté it until get lightly brown. We will use the remaining onion for serving time.
  4. When a nice smell comes out,add the boiled vegetables with the remaining vegetable stock.
  5. Add the pav bhaji masala, chili powder and salt.
  6. smash the vegetables, well.
  7. Keep it on medium flame until you get the desired thickness.
  8. Serve 5 in a plate and garnish with dollop of butter and buttered pav.
  9. Garnish the bhaji with remaining chopped onion,lemon juice .Here you can also use coriander leaf for the garnishing.

Notes:
1.Pav bhaji masala and pav are readily available under different brand names at most grocery stores .

Serve:4

Nutritional Information:

Amount Per Serving
Calories 105.7
Total Fat 6.7 g
Saturated Fat 4.3 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.9 g
Cholesterol 7.8 mg
Sodium 709.5 mg
Potassium 251.1 mg
Total Carbohydrate 9.9 g
Dietary Fiber 3.0 g
Sugars 2.9 g
Protein 2.5 g