Tag Archives: chicken pulao

आलू मटर पुलाव | Aloo Matar Pulao | Sanjeev Kapoor Khazana



Enjoy this quick and tempting aloo matar pulao for a hearty lunch or dinner.

ALOO MATAR PULAO

Ingredients

2 medium potatoes, cut into 1 inch pieces
¾ cup shelled green peas
1½ cups Basmati rice, soaked for 20 minutes and drained
2 tbsps ghee
4-5 black peppercorns
3-4 cloves
2 bay leaves
1 medium onion, thinly sliced
¾ cup shelled green peas
Salt to taste
1 tbsp biryani masala
½ tsp garam masala powder
2 tbsps chopped fresh coriander leaves
2 tbsps chopped fresh mint leaves
Fresh coriander sprig for garnish
Raita to serve

Method

1. Heat ghee in a pressure cooker. Add black peppercorns, cloves and bay leaves and sauté till fragrant.
2. Add onion and sauté till golden brown. Add green peas, potatoes, salt, biryani masala and sauté for 1-2 minutes.
3. Add 3½ cups water, mix and bring to a boil. Add garam masala powder, 1 tbsp coriander leaves and 1 tbsp mint leaves and mix well.
4. Add soaked rice, mix and cook under pressure on medium heat for 4 whistles. Switch the heat off and allow the pressure to reduce completely.
5. Open the cooker, add remaining coriander leaves and remaining mint leaves and gently mix.
6. Transfer on a serving plate, garnish with coriander sprig and serve hot with raita.

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चिकन बिर्यानी | Chicken Biryani | Sanjeev Kapoor Khazana



Biryani is the definition of comfort food and chicken biryani is never a bad idea. Learn how to make the most flavourful and sumptuous version of chicken biryani with this ultimate recipe now.

CHICKEN BIRYANI

Ingredients

750 grams chicken, cut into 2 inch pieces on the bone
1½ cups Daawat Biryani Basmati Rice
1½ tbsps + 1 tsp ghee
1 tbsp ginger-garlic paste
½ cup whisked yogurt
2-3 green chillies, chopped
½ cup browned onions
2-3 tbsps chopped fresh coriander leaves
10-12 fresh mint leaves
Salt to taste
1 tsp red chilli powder
½ tsp turmeric powder
1½ tbsps biryani masala
2 inch cinnamon stick
1 bay leaf
3-4 cloves
2-3 green cardamoms
Toppings
A large pinch of saffron, soaked in 2 tbsps warm water
8-10 fresh mint leaves
1 tbsp chopped fresh coriander leaves
2 tbsps browned onions + for garnish
Ghee for drizzling
Fresh coriander sprig for garnish
To serve
Raita as required

Method

1. Take Daawat Biryani Basmati Rice in a bowl. Add sufficient water and wash for 2-3 times.
2. Add sufficient water and soak for 20-25 minutes. Drain the water.
3. Take the chicken in a deep non-stick pan. Add 1½ tbsps ghee, ginger-garlic paste, yogurt, green chillies, sprinkle the browned onions, coriander leaves, mint leaves, salt, red chilli powder, turmeric powder and biryani masala and mix till the chicken pieces are well coated with the masala. Set aside to marinate for 20-25 minutes.
4. Bring sufficient water to a boil in another deep pan. Add salt, break the cinnamon in half and add into it. Add bay leaf, cloves and green cardamoms. Drizzle the remaining ghee and mix well.
Add the soaked rice, mix and cook for 2 minutes. Drain the rice and spread it over the chicken mixture.
5. Drizzle the soaked saffron, sprinkle mint leaves, coriander leaves, browned onions and drizzle some ghee. Cover the pan with aluminium foil, place a lid over it and place the pan on high heat for 5-10 minutes. Reduce the heat to medium, place a tawa under the pan and continue to cook for 20 minutes.
6. Switch the heat off and allow the biryani to rest for 15 minutes.
7. Transfer the chicken biryani on to a serving plate. Garnish with browned onions and coriander sprig. Serve hot with raita of your choice.

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Healthy Mix Veg Daliya | Sanjeev Kapoor Khazana

Healthy Mix Veg Daliya | Sanjeev Kapoor Khazana

This is an amazing dish for people who want to eat something healthy which is not just easy to make but tastes absolutely mouth-watering!

HEALTHY MIX VEG DALIA

Ingredients

1 cup broken wheat (daliya)
1 tsp coconut oil
10-12 curry leaves
½ cup soaked mix lentils ???
1 small carrot, cut into ½ inch pieces
10-12 French beans, cut into ½ inch pieces
½ tsp cumin seeds
Salt to taste
Tempering
1 tbsp coconut oil
1 tsp cumin seeds
1 tsp mustard seeds
1 large onion, sliced
Salt to taste
6-7 garlic cloves, chopped
½ inch ginger piece, roughly chopped
2-3 green chillies, chopped
8-10 curry leabes
½ tsp Tata

Method

1. Heat 2½ – 3cups water in a deep pan.
2. Dry roast broken wheat in a pressure cooker for 2 minutes or till fragrant. Add 1 tsp coconut oil, 10-12 curry leaves, ½ cup mix of soaked split skinless red lentil and soaked split skinless green gram, 1 small carrot cut into ½ inch pieces and 10-12 french beans cut into ½ inch pieces, ½ tsp cumin seeds, salt, and mix and saute for 1-2 minutes.
3. Add the hot water, mix, increase the heat to high and cook till 1 whistle is given out, reduce the heat to low and cook for 5-7 minutes further.
4. To make the tempering, heat coconut oil in a non-stick pan, add 1 tsp cumin seeds and mustard seeds 1 tsp and saute for a few seconds.
5. Add 1 large onion sliced and a pinch of salt, mix and saute for 1 minute. Add 6-7 garlic cloves roughly chopped, ½ inch giner roughly chopped, 2-3 grene chillies chopped, 8-10 curry leaves and saute well.
6. Add ½ tsp Tata Sampann Turmeric Powder, ½ tsp red chilli powder, salt and 1 mediumchopped tmato and mix well. Cook for 2-3 minutes.
7. Add 10-12 broccolli florets, ½ cup frozen green peas and saute for a minute. Cover and cook for 2 minutes.
8. Open the cooker once the pressure has reduced completely, transfer the cooked daliya into the pan and mix well. Add ½ cup hot water and mix.
9. Add a pinch of garam masala powder and mix, cover and cook for 1 minute.
10. Add 2tbsps coriander leaves , mix and transfer into a serving bowl. Drizzle a little ghee

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