Madras Chicken Biryani

 Ingredient: - Chicken 2 Cornish hen, Coriander powder 3 table spoon, Chili powder 3 table spoon, Gram Mascara powder 1 table spoon, Cinnamon 2 piece, Elachi 2 piece, Cloves 4 piece, Bay leaf 4 piece, Garlic 1 small size, Ginger 1 medium size, Onion 1 big size, Coriander 1 small bunch, Tomato 1 medium size, Chilies 5 piece, Basmati Rice 4 cups, Ghee & oil 4 table spoon.

                                                                             

Madras Chicken Biryani

      

 Method: - Peel the skin from the chicken and cut into small pieces, and added to all powders and salt. Cook in a separate pot. Grind chili, garlic, ginger, onion, tomato and coriander bunch (grind everything separately). In a cooker put the ghee & oil added and cinnamon, elachi, cloves, bay leafs and grinded things (put every thing). Fry of till the oil comes out (cook in medium fire) when it comes yellowish added the cooked chicken of mix it for 3 min.

                 Add to the water (2 cups of rice means add 3 cups of water) some times in the cooked chicken itself will have some water, so please measure. When it boils added to the rice and close the cooker with weight. Keep it for 5 min. and mix it well.

Kabuli Pulao

 Ingredient: - Rice 4 cup, Chicken or Mutton 2 lbs, Onions chopped 2 piece, vegetable oil, Pepper 1 table spoon, Medium Carrots 3 piece, cut in 3” sticks, Raisins ½ cups, Cardamom ½ table spoon, Cum-min ½ table spoon, Water 4 cups and Salt to tasted. 

                                                                           

Kabuli Pulao

    

 Method: - Fry onion in the until brown to the meat and stir well cook for ten minutes. Added for the water, salt and pepper. Cover and cook until meat is tender. Bring 6 cups of water to boil. Then put rice in it and cook for 5 minutes. Remove rice from heater. Combine the meat sauce, raisins, carrots, cardamom, cum-min and rice. Put the mixture in the oven at 350 degrees for the 45 minutes and Kabuli Pulao is ready.

Chicken Long Rice

 Ingredient: - 1 Chicken, 1 cup Basmati Rice, Ginger ½, Salt to tasted.

                                                                                 

Chicken Long Rice

 Method: - Cover of the chicken pieces with water in a heating vessel. Put it to boil & together and half crushed ginger and some salt. In the mean time soak one cup Basmati rice in the water. The chicken boiled to till the bones fall & the chicken becomes tender because we were require to the chicken to be boneless & the water in which the chicken is boiled to cook. After you have removed the bones do not throw the water, put the chicken back in & this time add to the rice? Allow it to cook as you would normally cook rice as the chicken is already well done. The hot serve and to enjoy.

Creamy Chicken- Rice Soup

 Ingredient: -  Chicken Pieces boiled ¾ cup, 1 onion chopped finely, raw rice ½ cup, chopped celery ¼ cup, butter 2 table spoon, Maida 2 table spoon, Water 1- ½ cup, Milk 1 – ½ cups, Black Pepper powder as per taste, Salt as per taste. 

                                                                                    

Creamy Chicken- Rice Soup

 Method: - Mix Celery, Chopped onion, Rice and Water. Cook till rice is done and most till water evaporates and remove from the fire. Mix properly butter and Maida in a separate vessel and then add 1 cup milk to make a smooth paste. Add the paste to the rice mixture. Put to boil and stir continuously so that no lamps are formed. Add chicken pieces and ½ cup milk and stir continuously. Add pepper powder and salt. Put on the fire for 5 minutes and to serve hot.

Chicken Coconut Soup

 Ingredient: - 1 chicken breast, chopped mushroom 1 cup, coconut milk 1- ½ cup, chicken stock 3 cups, chopped lemon grass 3 table spoon, ginger root 1 table spoon, lemon juice 1 table spoon, sugar ½ table spoon, fish sauce ¼ cup, spring onion chopped ¼ cup, 2 green chilies, chopped finely, chopped coriander leaves for garnishing 3 table spoon.

Chicken Coconut Soup

                                                                           

 Method: - Chicken boiled to till the pink in the color. Drain and keep the water as stock. Discard skin and bones, and shred into small pieces keep the aside. In a saucepan, mix all the ingredients except chicken and lemon juice, bring it to boil. Let it cook for another 20-25 minutes on slow flame. Add chicken pieces and simmer for another 10 minutes and lemon juice for add. Serve hot, garnished with coriander leaves.