Recipes - Page 40 of 67 - Cook with Sharmila

White Chicken Biryani | Kongunadu Vella Biryani

April 6, 2019 By Sharmila Kingsly 12 Comments

White Chicken Biryani or Vella Biryani is very famous in Coimbatore. It uses very minimal spices but the taste is unmatchable.

Kongunadu Vella Biryani is very famous in around the region of Coimbatore. It uses very minimal spices but the taste is unmatchable. Black Stone Flower and Marati mooku are the important spices in this biryani also They mostly use Seeraga Samba rice for cooking biryani, I have substituted Basmati Rice in this recipe however.

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What is Vella Biryani

Vella biryani literally translates to White Biryani. Vella means White color in Tamil. White Biryani is very famous around the region of Coimbatore. It uses very minimal spices but the taste is unmatchable. Black Stone Flower and Marathi mooku are the important spices in this biryani also They mostly use Seeraga Samba rice for cooking biryani

Water Proportion for Biryani

Water proportion is extremely important for cooking the biryani. It is what gives a fluffy and grainy biryani without the rice sticking to each other.

PRESSURE COOKER:

While Cooking in a pressure cooker I use 1:1.25 as the Rice to Liquid ratio. It gives me extremely satisfying results. I have been using this method of cooking for more than 8 years now. Check the Recipe on how I cook with the pressure cooker.

INSTANT POT,

If cooking in Instant pot. Use 1.5 cups of water for 1 cup of rice. Cook in high pressure for 5 mins and do a quick release. Fluff the rice once and leave the Ip closed for 30 mins. The rice will be fluffy and non sticky biryani every time.

ELECTRIC RICE COOKER. MEALTHY:

While cooking in one of the above gadgets I use 1:2 as the Rice to Liquid Ratio.

OPEN POT METHOD:

While cooking in an open pot I use 1:1.5 as the Rice to Liquid Ratio. I use to cook with the lid closed for about 5-7 ins, and another 2 more mins with the lid opened. When the rice is 90 % cooked. I switch off and close the lid for 30 mins. After that carefully fluff the rice. The rice will be perfectly cooked.

All the above details are for Basmati Rice and this is been tried, tested by me and many of my fellow readers. If you required the ratio for any other method. Do leave a comment. Happy to check and get back.

White Chicken Biryani Recipe | Kongunadu Vella Biryani

How to Prepare White Chicken Biryani , Pictorial:

1.Marinate the chicken with salt and yogurt and set it aside for 1 hour.

2.Heat a pressure cooker with oil/ghee once it’s hot add in the Fennel seeds, Bay Leaves, Cinnamon stick, cloves, Star Anise, Mace and Black Stone Flowe,Marati mooku.

3. Next add in the sliced onions and then add in the slit green chilli and saute till the onions cook to glossy.

3.Meanwhile soak in the Basmati Rice in water for 30 mins. And then add in the ginger garlic paste and saute till the raw smell leaves.

4.Now add in the Mint and Coriander leaves, saute till they shrink . I added Pandan Leaves so i skipped adding coriander leaves. You may add which ever is available.

5. Next add in the marinated chicken and mix well and cook for 5 mins in medium flame.

6.Next add in the Basmati Rice and fry for 2 mins. Now add in the coconut milk and water and mix well. Add in the Required Salt and ghee. Mix well.

7.Close the Pressure cooker. Once the steam comes excessively put on the whistle and cook for 3 mins exactly and switch off the stove. Let the pressure gets released on its own and then open the cooker and fluff the rice.

Enjoy this yummy biryani with Onion Raita.

Similar Biryani Recipes:

Serving Suggestions:

I served it with Chicken 65, Chicken Gravy, and Onion Raita. Goes well with any gravy and Raita. An appetizer is an additional punch.

Expert tips to cook the perfect biryani

Use Seeraga samba rice for the best flavourful biryani.
Soak the rice before cooking the biryani.
Make sure you wash and marinate chicken. The chicken gets tender on marination and cooked easily.

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ?

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Hyderabadi Mutton Dum Biryani

April 5, 2019 By Sharmila Kingsly 12 Comments

Hyderabadi Mutton Dum Biryani is prepared by cooking the marinated mutton in raw papaya paste and then layered with rice.

Hyderabadi Mutton Dum Biryani | How to cook Hyderabadi Style Mutton Dum Biryani. Hyderabadi biryani is a famous version of biryani introduced by the Mughals who invaded to India. In this version, we marinate the mutton with raw papaya paste and many other spices. This makes the meat tender. The marinated mutton and rice are layered with mint coriander, Saffron milk, and a generous sprinkle of nuts. Everything is put in Dum and slow-cooked to perfection.

I prepared Hyderabadi Mutton Biryani almost Last September month and misplace the step-by-step pictures. So will update the post once I get them, Now let’s see how to prepare Hyderabadi Mutton Dum Biryani.

Check out the Mutton Dum Biryani and PressureCooker Mutton Biryani Recipes too

Serve with Raita and Brinjal Gosthu.

Hyderabadi Mutton Dum Biryani

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Pressure Cooker Mutton Biryani

April 4, 2019 By Sharmila Kingsly 13 Comments

Pressure cooker mutton biryani. This is a quick one pot version of Mutton Biryani ,it is always a boon and saves time and delicious.

Mutton Biryani Recipe | How to cook Mutton Biryani in Pressure Cooker. No introduction needed for this classic Mutton Biryani, though the authentic Mutton dum biryani version is prepared traditionally ,sometime in prefer to cook this quick one pot version of Mutton Biryani ,it is always a boon and saves time and delicious. Now lets see how to prepare Mutton Biryani in pressure cooker.

Ingredients

Whole Spices - We use Whole spices like Fennel seeds, Cardamom, Bay leaves, and cashew nuts to temper the pulao.

Onion & Tomato - As always we add Sliced onions and juicy tomatoes for the base masala. Along with ginger garlic paste which is mandatory for almost all the chicken dishes.

Mint & Coriander Leaves - We add Mint and Coriander leaves for the aroma. If you can source pandan leaves you may also use them. Pandan leaves adds an awesome aroma to the Pulao.

Spice Powders - We just use simple and basic spice powders. I am using Red Chili powder, Turmeric powder, and Salt. Along with this, we add the freshly prepared Garam Masala.

Liquid - I am using plain water along with mutton broth to cook the biryani, However, You may also use Mutton broth or even coconut Milk. Both are extremely flavorful.

Mutton - Use tender and fresh mutton chunks. Always pressure cook with salt and turmeric powder and then use the biryani.

Ginger garlic paste - Adds an awesome flavor to the biryani.

FAQ's

What is the ratio of rice to mutton in biryani?

A good mutton biryani will have the ratio of 1:1. Meaning for 1 kg of rice use 1 kg of mutton. If you are cooking in a lesser quantity go with wight for 200 gms of rice use 200 gms of mutton. So the rice and mutton weight should be same to same.

How to make mutton soft in biryani?

Few tips for a soft and tender mutton in biryani.
Always select tender young meat for biryani , this is they key. Rest is easily doable.
You can also marinate the meat in curd for 30 mins before cooking.
Cook the meat in pressure cooker for 6-7 whistles or until they are soft.

How much water for 1 cup of biryani rice?

My ratio is 1:1.25 for rice : Water. For every 1 cup i use 1.25 cups of liquid. After you add the liquid wait it comes to a boil. Then close the pressure cooker. Once the steams come vigorously put the whistle on the cooker. Cook for 3 more mins in a high flame and then switch off the cooker. One the pressure is completely gone by itself open the cooker and fluff the rice. They will be perfect. I am following this for years and it works perfectly all the time.

How to make Mutton Biryani in Pressure Cooker

Soak Basmati rice in water for 30 mins. In a cooker add the mutton along with Water, turmeric powder and Salt .

Pressure cook for 6-7 whistles or until the mutton is cooked soft. Once the pressure subsides open the cooker and separate the mutton and the water. Reserve this stock for cooking the biryani.

Heat oil in a pressure cooker once its hot add in the Fennel Seeds, cinnamon Stick, bay Leaves, Black Stone Flower let it sizzle

Next add sliced onions and green chili, Sauté till glossy

Next add ginger garlic paste sauté till the raw smell leaves.

And then add Mint and coriander leaves cook till they shrink.

Next add in the tomatoes. Cook till they turn soft and mushy.

Now add the spice powders. I am using add in the chilli powder, Turmeric powder, Garam Masala and Salt.

Mix well and cook for 2 mins and then add curd. Combine and cook for another 2 mins

Next add the cooked mutton pieces.

Mix well and then add in the soaked Basmati Rice. Mix well and fry for few secs.

Add the measured water. I usually combine and the leftover mutton stock and water. Also add Lemon juice and wait it comes to a boil and then close the pressure cooker. Once the steams come rigorously put the whistle on the cooker and cook for 3 more mins in a high flame and then switch off the cooker.

Wait till the pressure subsides on its own and then open the cooker.

Delicious Mutton biryani in pressure cooker is now ready.

Tips & Variations

Soaking the Rice - Wash the basmati rice three or four times to remove the starch and then soak the rice for 30 mins. This is also important in getting non sticky fluffy biryani.

Fluff the Rice - After cooking biryani make sure you fluff the rice carefully. You can also store it in a hot box until you serve. Leaving the rice without fluffing in the same vessel for a long time results in a sticky biryani. So follow the timelines strictly while cooking biryani.

Heavy Bottomed Vessel - Always use a heavy bottomed pressure cooker for cooking biryani. Else biryani might get burnt in the bottom

Serving Suggestions

A good biryani tastes best by itself. A few classic adds ons are Raita, Biryani Brijal thokku. Additionally with a few sliced onions, lemon wedges, and boiled egg if you prefer.

Storing Options

Biryani tastes best only when served hot. So I suggest not storing or freezing. You can however store it in the fridge for up to 2 days and then reheat it and serve. But the taste will reduce in the next few days.

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Fish Dum Biryani Recipe | Fish Biryani

April 3, 2019 By Sharmila Kingsly 13 Comments

Fish Dum biryani is prepared with Fried King fish by layering them in cooked Basmati Rice along with Saffron Milk and other herbs.

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Fish Dum Biryani Recipe | How to cook Fish biryani

Fish Biryani is one of my ideal Sunday Lunch. We love cooking different types of biryani and this fish biryani restaurant style has been on my list for a while. If you have been following me, you will definitely know my love for biryani and this is one of the best fish biryani recipes. My kids love this version and I drool as I write about this yummy delicacy.

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Fish Dum Biryani

Always select fish varieties that have fewer bones for the biryani. My go to fish is kingfish (Vanjaram). It has fewer bones and it's perfect for frying. Masala coated fish is shallow fried and then layered in partially cooked basmati rice with aromatic masala and herbs. The aroma of freshly prepared fish biryani masala is just wow and you can easily adjust the spice levels to adapt to your taste.

Other than kingfish you can also use Salmon, and tuna fish too. If you like Kerala fish biryani you can use coconut oil and some coconut milk for the biryani. It sure does some justice for the taste like Kerala style.

In case you feeding toddlers or you like boneless fish biryani you can try using canned fish. Canned fish is precooked and has no bones. You can apply the fish masala and cook in medium flame for 2 mins on both the sides of the fish and use.

How to select Fish for biryani

Use kingfish/ Vanjaram Meen in the biryani or any other fish variety which has fewer bones and it is easy to eat and the bones don’t break and mix with the rice.

salmon fish biryani is also equally popular as the kingfish biryani.

FAQ's

Can I freeze fish biryani?

Biryani always tastes the best when fresh. But you can keep them in the freezer for 1 week. Reheat in a microwave and then serve.

What fish is nice for biryani

Select fish that has fewer bones for biryani. My choice is kingfish. Salmon fish or Tuna fish.

What goes well with fish biryani

Fish biryani goes well with raita, pickles, and lemon wedges.

How to Prepare Fish Biryani

1.In a mixing bowl add in the cleaned fish pieces. To this add in Chilli powder, Turmeric powder, Pepper powder and salt. Mix everything together such that the masala is evenly coated over the fish. Finally add in the lemon juice. Allow it to rest for 1 hour.

2.Heat a pan or tawa with oil, once its hot add in the marinated fish pieces and the curry leaves.

3.Flip and cook on both the sides till the fish is fully cooked and golden brown. Once cooked remove from tawa and keep in paper towel for absorbing the excess oil.

4. Heat oil once its hot add in the Fennel Seeds, cinnamon Stick, bay Leaves, Black Stone Flower let it sizzle and then add in the sliced onions Saute till glossy and then add in the ginger garlic paste saute till the raw smell leaves.

5. Next add in the tomatoes. Cook till mushy. Mix well and then add in the chilli powder, Turmeric powder, Garam Masala, Coriander Powder and Salt. Mix well and then add in the coriander leaves and switch off the flame.

6. Cook the Rice and keep it ready. Mix the Saffron in milk and keep it ready.

7. Now take the vessel which the dum cooking is to be done. Layer it with the Masala Prepared. Add in chopped mint and coriander leaves. Place few fish sliced.

8. Now add in half of the cooked rice sprinkle in the saffron milk and then add in the coriander and mint leaves and add a few more fish slices.

9. Now place above the rest of the rice and then sprinkle in saffron milk and the mint coriander leaves Finally sprinkle in the fried onions.

10. In the lowest possible flame heat a dosa tawa and keep the dum vessel above that. Cook for 30 mins and then open the flame. Carefully fluff with a fork and then serve hot.

Delcious and easy fish biryani is now ready.

Similar Biryani Recipes:

Serving Suggestions:

Serve hot with some Fish fry. Perfect for parties and any special occasion.

Tips to prepare the best Fish Biryani:

Use good quality basmati rice or Seeraga sambar rice.
Make sure you wash and soak the rice before cooking.
Use Kingfish or any fish which has fewer bones to prepare Fish biryani.
Use a heavy bottomed pan for cooking the fish biryani, it will help in coking the biryani perfect with the rice fluffy.
Fluff the rice gently without breaking the grains and fish after the dum process.
Frozen fish also works well for the biryani

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Chicken 65 Biriyani

April 2, 2019 By Sharmila Kingsly 13 Comments

Chicken 65 Biryani is a spice type of chicken biryani prepared by cooking delicious Chicken 65 in layers with rice and aromatics.

This delicious fried chicken biryani is definitely a show-stopper when made for any potlucks or get-togethers. This is one perfect biryani chicken recipe with juicy chicken in a delicious masala and then layered and cooked in Dum cooking. A biryani with chicken recipe cannot get better than this.

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Chicken 65 biryani vs chicken biryani

In a normal chicken biryani, we marinate the chicken and cook the chicken along with spice powders, onion, and tomato in the biryani pot itself. However, in Chicken 65 biryani, The chicken is marinated and cooked first. The cooked chicken 65 pieces are then layered and dum-cooked with aromatics and rice.

The main difference is the cooking method. In Chicken 65 biryani, we prepare the chicken 65 first and then layer them along with the biryani masala. In Chciklen biryani, we cook the chicken directly in the biryani pot along with rice and spice powders.

Ingredients

Chicken - Always select chicken pieces that have both bone and flesh together for biryani. Such pieces cook very well with the rice and will be juicy in the biryani.

Whole Spices - We temper the biryani with the whole spices, and as we fry them in oil or Ghee the spices turn fragrant.

Onion, Tomato, ginger, and garlic paste - These are the basics we add thinly sliced onions and finely chopped tomato to the biryani. We can never cook biryani without ginger garlic paste.

Spice Powders - Just the basic spice powders like chili powder, Garam Masala Turmeric powder, and salt goes into the biryani.

Mint, cilantro, and Green Chilli - Again Mint and Cilantro bring in lots of flavors to the biryani.

Curd or Yogurt, Lemon - Both Curd and Lemon balance the flavors in the biryani and they are mandatory addition.

Saffron- We infuse saffron with lukewarm milk and sprinkle them over the rice as we cook the biryani.

Basmati Rice - Use good quality long-grained basmati rice. My personal choice is India Gate Basmati Rice.

A special note is that restaurants use food colors for the bright red color biryani. But I prefer using Kashmiri red chili powder for color rather than the food color.

Chicken 65 Biriyani Recipe | How to cook Chicken 65 Biryani.

Enjoy this yummy biryani with Onion Raita.

How to make Chicken 65 biryani

Chicken 65

In a mixing bowl add the Chicken and then add the chili powder, Garam Masala, Turmeric powder, Ginger garlic paste, and coriander powder.

Break open an egg and mix everything together. Next, add in Corn flour and Red Food color if using.

Next, add the lemon juice and mix everything. Allow it to marinate for 3 hours.

You can either deep fry the chicken. I choose to cook in the air fryer. You may choose whichever method you prefer.

For cooking in an air fryer Preheat the fryer to 200 Deg C for 5 mins. Then arrange the marinated chicken in the basket. Cook for 16 mins at 180 Deg c. Flip once halfway and then cook. Chicken 65 is now ready.

Cook the Rice

Wash 2 cups of basmati rice or seeraga samba rice in water 3 or 4 times or until the water is clear and set aside.

In a pan add water and start cooking. To the water add the whole spices. Add in salt and oil and bring everything to a boil.

Once the water starts boiling add the soaked rice and cook until the rice is 95 % cooked. Switch off the stove and let it rest for 5 mins.

Drain the excess water and then spread the cooked rice on a wide plate and let it cool.

Remove the whole spices and the Rice is ready and fluffy.

Masala for biryani

In a pan add in oil once it heats up add in fennel seeds and then Bay leaves, Cinnamon sticks, Cloves, and Cardamom. Let it splutter. Then add in sliced onions and fry till they get golden brown on a low flame it may take some time.

Reserve some onions for later use. Next, add ginger garlic paste and fry till the raw smell leaves.

Next, add in the chopped tomatoes and cook till they become soft.

Now add the spice powders. I am using Chilli powder, Garam Masala, Cumin powder, and Salt mix well and cook for a min.

Now add in the curd/ yogurt.

Combine and cook till the oil separates.

Now switch off and then add half of the chicken 65

Meanwhile, in a bowl take the milk and soak it in Saffron for about 30 mins and set aside. Chop in Mint and Coriander leaves and put them ready as well.

Layer the biryani

Spread in one half of the cooked rice and then sprinkle in some saffron-soaked milk.

Sprinkle in some chopped mint and coriander leaves. Layer the remaining chicken 65.

Top it with the remaining rice. Sprinkle in the saffron milk, mint, coriander leaves, and fried onion. Close the biryani pot. I used my Dutch oven.

Switch on the stove to a very low flame and then place an iron dosa pan or a heavy iron pan and then place the biryani pot on top. Cook in the lowest flame for 20 mins and switch off.

Let the pot remain closed for another 30 mins and then open. Gently fluff the rice. Delicious chicken 65 biryani is now ready.

Serving Suggestions

A few mandatory sides for biriyani are Onion Raita, Brinjal Curry, or even Boiled Egg. You can also serve bread halwa, Pickle, or even Jam and Pappad for biryani

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Note: This post is originally from 2019. Its now updated with new Recipe card, Pictures.

Chicken Tikka Biriyani

April 1, 2019 By Sharmila Kingsly 14 Comments

Chicken Tikka Biryani is a delicious biryani that is cooked and layered with chicken Tikka. It is perfect for any special occasions.

Chicken Tikka Biriyani Recipe | How to cook Chicken Tikka Biryani

Chicken Tikka Biryani is a tasty wholemeal perfect for any weekend. It is a delicious chicken biryani that goes well with just raita.

I prepared the chicken and marinated them overnight and then quick whipped up the biryani.

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Ingredients:

Chicken - Use boneless chicken cubes or chicken with bones for the tikka.

Marinade - The tikka marinade has the most common Indian species along with yogurt. It balances the spiciness and gives a perfect blend and taste.

Whole spices - Most important aromatic for biryani, they add in lots of flavors.

Onions, Tomato - We cook them until soft for a perfect biryani.

Fried Onions, Mint, and Cilantro - Use for flavor and sprinkle them while layering the biryani.

Saffron - We sprinkle saffron milk over the biryani for a lovely golden hue.

Ginger garlic paste -Use store-bought or homemade gg paste. It adds to the taste of any biryani.

FAQ's

Can I double this chicken tikka biryani recipe?

Definitely yes, Use a bigger biryani pot and then increase the layers to 4. It comes out perfectly.

How to make Chicken Tikka Biryani

Marinate The Chicken

In a mixing bowl add the spice powders. I am using Red chili Powder, Coriander Powder, Garam Masala, Cumin Powder, Turmeric Powder, Cardamom Powder, and the required Salt. You can also add some Chaat Masala gives a nice flavor to the tikka. I prefer using Kashmiri red chili powder for the bright red color.

Next, add the ginger garlic paste and the thick curd/yogurt along with lemon juice.

Add Dried fenugreek leaves (Kasoori Methi )

Next, add the cleaned chicken cubes. Chop the chicken pieces uniformly so that it is equal to the skew.

Combine everything well. Let the chicken marinate for 30 mins or up to 3 hours. If using bamboo skewers. Dip the skewers in hot water for 15 mins and then use. Now skew the marinated chicken into the skewers.

Air Fryer Method

Preheat the air fryer to 200C / 400 F for 5 mins. Brush or spray oil in the air fryer basket and arrange the skewers. Air Fry at 180 C / 356 F for 18 mins.

Flip once halfway and brush with oil. Airfryer Chicken Tikka is ready.

Stove top Method

Heat a cast iron pan with oil. Once it's hot add the marinated chicken pieces and cook on a medium-low flame.
Chicken gets cooked in 12-15 mins. Flip and cook on all sides until it's crisp and cooked.
Once done switch off the flame. For the Smokey flavor. Arrange the chicken in skewers and show the chicken in the direct flame for a few secs and then set it aside. Chicken Tikka is ready on the stove top

Cook the Rice

Wash 2 cups of basmati rice or seeraga samba rice in water 3 or 4 times or until the water is clear and set aside.

In a pan add water and start cooking. To the water add the whole spices. Add in salt and oil and bring everything to a boil.

Once the water starts boiling add the soaked rice and cook until the rice is 95 % cooked. Switch off the stove and let it rest for 5 mins.

Drain the excess water and then spread the cooked rice on a wide plate and let it cool.

Remove the whole spices and the Rice is ready and fluffy.

Masala for Biryani

In a pan add in oil once it heats up add in fennel seeds and then Bay leaves, Cinnamon sticks, Cloves, and Cardamom. Let it splutter.

Then add in sliced onions and fry till they get golden brown on a low flame it may take some time. Reserve some onions for later use. Next, add ginger garlic paste and fry till the raw smell leaves.

Add Mint and coriander leaves, Saute for a min or till they shrink.

Next, add in the chopped tomatoes and cook till they become soft.

Now add the spice powders. I am using Chilli powder, Garam Masala, Cumin powder, and Salt. Mix well and cook for a min.

If you have some left over marinade from the chicken add that as well.

Now add in the curd/ yogurt.

Combine and cook till the oil separates.

Layer the Biryani

Now switch off and then add half of the chicken tikka.

Meanwhile, in a bowl take the milk and soak it in Saffron for about 30 mins and set aside. Chop in Mint and Coriander leaves and keep them ready as well.

Spread in one half of the cooked rice and then sprinkle in some saffron-soaked milk.

Sprinkle in some chopped mint and coriander leaves. Layer the remaining chicken tikka.

Top it with the remaining rice. Sprinkle in the saffron milk, mint, coriander leaves, and fried onion. Close the biryani pot. I used my Dutch oven.

Switch on the stove to a very low flame and then place an iron dosa pan or a heavy iron pan and then place the biryani pot on top. Cook in the lowest flame for 20 mins and switch off.

Let the pot remain closed for another 30 mins and then open.

Gently fluff the rice. Delicious chicken Tikka biryani is now ready.

Serving Suggestions

Biryani makes a complete meal by itself. Still, you can add more accompaniments per standards. Biryani goes well with Onion Raita, Biryani brinjal curry, Papad, Pickle, or Boiled egg.

You can serve biryani with any one of them. A popular combination is 65 or Grilled chicken and Onion Raita in restaurants.

Tips for the perfect biryani

Selection of Rice: Always select a good quality long-grained basmati Rice.
Use fresh chicken pieces. Use boneless chicken for preparing the tikka, if you prefer a restaurant-style biryani.
Marinate the chicken as mentioned. This helps in cooking the chicken juicy and tender.
Use fried onions and follow the layers for perfect results.
You can prep the chicken the previous day and cook the biryani the next day. It helps in saving cooking time.
I am making the chicken tikka in air fryer. This helps in making the tikka real quick. You can also use an oven or stovetop.
Instead of chicken tikka, you can also follow the same method for preparing tandoori biryani or Chicken 65 biryani.
You can also follow the same recipe method and try malai tikka biryani. It is less spicy and tastier. Malai tikka marinade has cream cheese, yogurt ,and cream. It is rich and heavenly.

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Note: This post is originally from 2019. Its now updated with new Recipe card, Pictures.

How to make Lauki Paratha

March 27, 2019 By Sharmila Kingsly Leave a Comment

Lauki Paratha is a healthy and loaded paratha that is perfect for breakfast. Serve with some Dahi and Pickle along with coffee.

Lauki Paratha is a nourishing and hearty Indian flatbread made with grated bottle gourd (lauki) mixed into whole wheat flour. This paratha is an excellent choice for a healthy breakfast or lunch. The bottle gourd, known for its high-water content and cooling properties, is particularly beneficial during the summer months, making this paratha a refreshing and nutritious addition to your meal plan.

How to make Lauki Paratha

1. In a mixing bowl add in the Wheat flour ,to this add in the grated lauki ,finely chopped coriander leaves.

2. Next add in the Garam Masala, Turmeric powder, Chilli powder and Salt. Mix well and the sprinkle in water little by little and knead everything together to form a soft dough. After kneading close the dough with a kitchen towel and allow it to sit for 30 mins

3. Pinch a small portion of the dough, and using a rolling pin flatten it to a small paratha. Heat a tawa, Once it hot, place in the paratha.

4. Drizzle oil and cook on both the side until its cooked perfectly. Serve hot

Serve with any Kurma or Raita.

Lauki Paratha Recipe | Bottle Gourd Paratha

Serving Suggestions

Lauki Paratha pairs perfectly with some dahi (yogurt) and pickle for a complete meal. You can also enjoy it with a side of curry, such as Paneer Curry, or a simple raita.

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Lauki Paratha | Bottle Gourd Paratha

Lauki Paratha is a healthy and loaded paratha which is perfect for breakfast. Serve with some Dahi and Pickle.

Prep Time30

Cook Time10

Total Time40

Course: Breakfast

Cuisine: Indian

Servings:

Calories: 77kcal

Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

Instructions

In a mixing bowl add in the Wheat flour ,to this add in the grated lauki ,finely chopped coriander leaves.
Next add in the Garam Masala, Turmeric powder, Chilli powder and Salt. Mix well and the sprinkle in water little by little and knead everything together to form a soft dough. After kneading close the dough with a kitchen towel and allow it to sit for 30 mins.
Pinch a small portion of the dough, and using a rolling pin flatten it to a small paratha. Heat a tawa, Once it hot, place in the paratha.
Drizzle oil and cook on both the side until its cooked perfectly. Serve hot

Notes

Serve hot with a dollop of butter.
Using ghee while cooking make the paratha delicious.

Nutrition

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Karupatti Paniyaram

March 25, 2019 By Sharmila Kingsly 10 Comments

Karupatti Paniyaram is a healthy and delicious paniyaram. It is prepared by soaking raw rice and then cooked along with Palm jaggery and coconut.

Karupatti Paniyaram Recipe | Palm Jaggery Mini Appam | Palm Jaggery Paniyaram with step by step pictures. One snack which I am so fascinated about is this Karupatti Paniyaram. I make this almost every other time in home when I have Karupatti (Palm Jaggery) in stock. It is so delicious and healthy too. Though I had made it several times I wonder why I have not posted this recipe so long. Now even my daughter started loving karuaptti paniyaram and hence I don’t need any excuse to make these beauties quite often.

I also make Nei appam quite often, I will share the recipe soon. Check out the Ragi Chakka Paniyaram, Jackfruit appam and , Nei appam recipes too. Now let’s see how to prepare Karupatti Paniyaram.

How to Prepare Karupatti Paniyaram

1. Wash the Raw rice and Urad Dal really well and then Soak in the Raw Rice ,Urad Dal and Toor Dal for about 3 hours and then bled it to a fine paste similar to Idli batter ,Add only the required water let it be thick while grinding. Allow it to ferment overnight.

2. Heat a pan with the Palm Jaggery and Water cook till the Palm Jaggery is completely dissolved. And the strain to remove the impurities. Heat the palm jaggery for few more mins till it is slightly thick.

3. Now add this Palm Jaggery to the prepared batter. Mix well so that Palm Jaggery is mixed well.

4. Now add in the cooking soda if using and then add in the Salt and Crushed Cardamom. Mix well.

5. Heat a paniyaram pan with oil or Ghee. Once its hot add in the batter to the small paniyaram pan close and cook. Once the base is cooked flip and the cook on the other side till is fully cooked and golden brown.

6. Remove and save in paper towels. Serve hot.

Serve hot.

📖 Recipe

Mushroom Cutlet

March 24, 2019 By Sharmila Kingsly Leave a Comment

Mushroom cutlet makes a yummy and delicious after school snack for the kids. It can be had with tomato sauce or just plain

Mushroom Cutlet Recipe | Mushroom Patties with step by step pictures. Mushroom cutlets makes a yummy and delicious after school snack for the kids. It can be had with tomato sauce or just plain it tastes delicious in either ways. It is so filling and nutritious. You can also deep fry if you prefer. Now lets see how to prepare Mushroom Culets.

Similar Recipes:

How to Prepare Mushroom Cutlet

1. Chop the mushroom into small bite sized pieces. Cook the potatoes and then mash it well.

2. In a mixing bowl add in the mashed potatoes, Chopped onions, Coriander leaves.

3. Next add in the curry leaves ,Green Chilli and chopped Mushroom.

4. Next add in the Garam Masala , Turmeric powder , Required Salt and the corn flour .Mix everything together and bring it together to form a dough. Put it in the fridge for 30 mins and then dived the dough into equal sized balls. Slightly flatten it to form patties.

5. In a bowl add in the bread crumbs. In another bowl dissolve 1 tbsp of Maida in 2 tbsp of water. Dip the patties in the Maida first and then in the breadcrumbs and set aside. Heat a pan with oil to shallow fry.

6. Fry in a medium flame on both sides until it becomes golden brown and crisp and cooked well. Drain in paper towels. Serve hot.

Makes a delicious snack or a starter.

📖 Recipe

Pineapple Sabja Juice

March 22, 2019 By Sharmila Kingsly Leave a Comment

Pineapple Sabja Juice is a yummy summer drink. Sabja Seeds or Basil seeds have a good cooling property and hence it is perfect for summer.

Pineapple Sabja Juice Recipe | Basil Seed Pineapple Juice with step by step pictures. Sabja Seeds or Basil seeds has a good cooling property and hence it is perfect for summer so I tend to add in almost all the juice and this Pineapple Sabja Juice is my favourite it is perfect for the summer.

I have also tried few other juices with Sabja Seeds, will be posting in the next few days. Now lets see how to prepare Pineapple Sabja juice.

How to make Pineapple Sabja Juice

1. Soak the Sabja Seeds in water for 30 mins and set aside. In a blender add in the pineapple cubes. To this add in the Sugar.

2. Next add in the Water and Vanilla Essence.

3. Blend Well and then strain the juice. Next, add in the soaked Sabja seeds. Mix well and serve chilled.

Serve Chilled.

📖 Recipe

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Basil Seed Pineapple Juice

Pineapple Sabja Juice is a yummy summer drink. Sabja Seeds or Basil seeds have a good cooling property and hence it is perfect for summer.

Prep Time10

Cook Time0

Soaking Time30

Total Time40

Course: Breakfast, Drinks

Cuisine: International

Servings:

Calories: 144kcal

Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

Instructions

Soak the Sabja Seeds in water for 30 mins and set aside. In a blender add in the pineapple cubes. To this add in the Sugar.
Next add in the Water and Vanilla Essence.
Blend Well and the strain the juice. Next add in the soaked Sabja seeds. Mix well and serve chilled.

Notes

Tastes best when served Chill.
Makes a perfect drink during Summer as sabja seeds has a very good cooling effect.

Nutrition

Tried this recipe?Mention @happietrio or tag #happietrio

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