Chicken Biriyani

At my home, my mom usually prepares 2 versions of biriyani, one is more toward the malabar side and the other southern type. I always like the malabar style as it is more pleasing to see to me and less of masala too. So I always prepare my version of the malabar style. I have pictures taken at various stages before baking, with the chicken masala part and the layering. Unfortunately I forgot to take pictures just before serving...........

Ingredients for the Chicken Masala:
Chicken pieces – 3 lbs
Onion sliced – 1
Ginger – 2 inch piece
Garlic pods – 10
Green chillies – 10
Shallots – a few
Yogurt – 2 tbsp
Lemon juice – 1 medium lime
Tomatoes – 2 small
Garam masala – 1 tsp
Oil – 2 tbsp
Cilantro and mint leaves chopped
Salt

Rice
Basmati rice – 4 cups
Cardamom – 2
Cinnamon stick
Cloves -4
Whole black pepper – 5
Hot water – 6 cups
Oil – 2 tbsp
Salt

Decoration and layering
Fried onions
Cashew nuts and raisins
Cilantro leaves and mint leaves
Yellow color mixed in ¼ cup of rose water

Method:
Chicken Masala
Grind the ginger, garlic, green chillies and shallots in a chopper. Sauté the sliced onions and add the ground ginger, garlic, green chillies and shallots. Add the cubed tomatoes. Mix in the yogurt and lemon juice and salt. Mix in the chicken pieces and garam masala. If required add some hot water, just enough for the chicken to get cooked. Once the chicken is cooked, add some chopped cilantro leaves and mint leaves.
Rice
Prepare ghee rice in another pan, pour 2 tbsp oil and when hot add the whole spices (Cardamom, cinnamon stick and cloves). Add the cleaned and drained rice and sauté for 2 minutes and then add the hot water and salt to taste. Cook the rice till all the water is absorbed.

In a deep baking dish, layer the chicken mixture; sprinkle some cilantro, mint leaves, fried onions, cashew nuts and raisins on top. Then layer half of the cooked rice on top. Pour half the yellow color mixture in a marble fashion over the rice. Sprinkle some cilantro, mint leaves, fried onions, cashew nuts and raisins. Repeat the process with second layer of rice. Tightly cover with aluminum foil. Preheat oven to 350 degrees. Bake the biriyani for 15 – 20 minutes. Serve hot with Yogurt salad, mint chutney, pappad and sweet and sour green chilly curry.ps. If there is enough gravy in the chicken masala, you can keep aside a little from that and while layering the rice pour some gravy in between the layers

Pineapple Pachadi

This is one of my favourite recipes that I always include in my vegetarian sadyas. All the credit goes to my Grandma who taught me.

Ingredients:
Pineapple chunks – 1 cup
Tomato cubed into big pieces– 1
Red grapes – ¼ cup
Turmeric powder – ¼ tsp
Red chilly powder – ¼ tsp
Shredded coconut – ½ cup
Mustard seeds – ½ tsp + ¼ tsp for seasoning
Green chilly – 2
Yogurt – 1 cup
Red chilly – 2
Curry leaves
Oil for seasoning

Salt to taste

Sugar a pinch
Method:
Cook the pineapple and tomato chunks with red chilly powder, turmeric powder and salt. Grind together the coconut, ½ tsp mustard seeds and green chillies to a fine paste and mix in the yogurt. To the warm and cooked pineapple-tomato pieces, add the grapes and the ground coconut-yogurt mixture too. Finally season with ¼ tsp of mustard seeds, dry red chillies and curry leaves. Add a pinch of sugar too.

Chicken Seekh Kabobs

This was another recipe that I prepared for the cooking class last week and this was the prize winning recipe for the Kalamazoo Gazatte's Holiday Cookbook Contest this year. Included is a picture taken during the contest and the other one is during the cooking class.

Ingredients:
Ground chicken – 1 pound
Cilantro leaves - ¼ cup
Jalapeno peppers – 2
Ginger paste/powder – ½ tea spoon
Garlic paste/powder – 1 tea spoon
Almonds / Cashew nuts – 8 – 10
Egg yolks - 1
Salt – to taste
Garam masala powder – 1 tea spoon
Black pepper powder – 1 tea spoon
Oil – 1 table spoon
Lemon juice – 1 table spoon
Method:
Soak the almonds/ cashew nuts in warm water for 10 minutes. Grind the cilantro, jalapeno peppers, ginger paste/powder, garlic paste/powder and soaked almonds/cashew nuts to a paste. Mix this with the ground chicken, egg yolk, salt, garam masala powder and white pepper powder. Let sit for half an hour in the refrigerator. Divide the mixture into six to eight equal portions. Moisten your palms with water and spread each portion onto a skewer and shape them into kabobs or rods of four to five inches length. Preheat oven to 350ºF. Line a baking tray with aluminum foil and grease the sheet. Bake the kabobs for about 10-15 minutes. Brush the kabobs with the oil and cook for two more minutes. Brush lemon juice on the kabobs and serve hot in a bed of cooked white rice and mint chutney.

Preparation time – 15 minutes
Servings – 6

Cream of rice pudding

Last week, I offered a cooking class at the Young Chef's Academy in our city. It was a great experience. This is one of the recipes that I presented that day. Enjoy!

Ingredients:
Milk – 2 cups
Cream of rice – ½ cup
Sugar – 1/3 cup
Salt – a pinch
Cardamom powder – a pinch
Rose water – 1 tbsp
Almonds/Pistachios for topping
Honey for topping
Method:
Boil the milk in slow fire. Add the cream of rice and keep stirring with a wire whisk. Add the sugar and let cook for 2-3 minutes till the milk thickens. If you feel it is too thick add little more milk. Add the cardamom powder, salt and rose water. Pour in individual serving dishes and decorate with almond and pistachio slices. Serve cold with a dash of honey.

Preparation time – 5 minutes
Servings – 6