Dum Biryani

Ingredients:

1. Chicken- 750gms

2. Rics - 250 gas

3. Curd - 1 cup

4. Big Onion - 3 nos (cut long)

5. Ginger garlic - 1 1/2 Tbsn

6. Green chillies - 3 ( slice in half)

7. Curry patta - 12-15

8. Green Elaichi - 10 nos

9. Laung - 8 nos.

10. Dalchini- 2 inch

11. Black Cardamom - 5 nos

12. Javitri - 2 nos

13. Ghee - 4 Tbsn

14. Oil - to fry onions

15. Biryani Masala - 3 TBsn

16. Chicken Masala - 1 tspn

17. Turmeric - 1/2 tspn

18. Red Chilli powder - 1 tspn

19. Salt - to taste

---》Marinade -

Chicken + Dahi + Ginger Garlic + Red Chilli + Turmeric + Chicken Masala + Biryani Masala + Salt + Green Chilli + Curry patta + Black Cardamom + Green elaichi + laung + Dalchini + javitri 

Mix n put in fridge for 1 hour.

--》Fry onions Till Golden Brown

--》 Boil Rice - Till 50% done

--》 Layering -

Add Marinated chicken in a large heavy bottom pan. Add 1 Tbsn ghee. Add fried onion half quantity. Add half quantity of rice. Fried onion half quantity. 2 Tbsn ghee. Rice layer and add 1 Tbsn ghee.

--》cover lid and seal with dough or keep some heavy weight on lid to keep the lid tight

--》cooking time

Low medium flame - 20 mins

Low flame - 15 mins

Medium flame ( keep the pan on tawa) - 7 mins

Low flame ( on tawa) - 8 mins

Switch off flame and let it rest for 5 mins.

Open lid carefully and mix the layers.

Serve with onion tomato raita.

Pav Bhaji

Winters are incomplete without pav-bhaji 😊😊😊😊😊

Ingredients:

1. Carrot - 2

2. Cauliflower- 1/4

3. Beans - 1 cup

4. Capsicum - 1

5. Boiled Potato - 5 medium sized

6. Onion - diced - 1 nos

7. Tomato - diced - 5-6 nos

8. Oil - 2 Tbsn

6. Pav bhaji Masala - 3 Tbsn

7. Salt - To taste

8. Garam Masala - 1/2 tspn

9. Deghi Mirch - 1 tspn

10. Pav

Method-

1. Roughly cut beans, Cauliflower, carrots and Capsicum and boil

2. Side by side take a kadahi add oil and add onion. Once they become transparent add tomato and saute 

3. Add spices and cook till it leaves oil

4. Add boiled vegetables and boil peas in the vegetable stock

5. Mash. 

6. Add boiled peas and vegetable stock to adjust the consistency.

7. Let it cook until oil separate.

8. Serve with butter pav