Chicken Parcel

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Ingredients:

 

For Cooking Chicken: 

• Chicken - 1/4 kg
• Salt- to taste
• Chili powder-1/2 tsp
• Turmeric powder -1/4 tsp

 For making filling:

• Onion, chopped- 2
• Green chili -2[crushed]
• Ginger-garlic paste-1tbsp
• Garam masala-1/2 tsp
• Coriander powder - 1 tsp
• Red Chilly Powder- 1 tsp
• Samosa Pattis

 

Instructions:

 

Cook the chicken with all the above mentioned ingredients and mince the cooked chicken. Make the plain flour paste by mixing it with little water. Make sure that the paste is thick.

 

 

In a pan add in ginger-garlic paste.Once the raw smell goes off,add in onion and green chillies.

 

Add the rest of the ingredients one by one and finally the minced chicken, mix it well.

 

Now add coriander leaves.Using this filling, start making small balls (around 1/2 inch balls).

 

Take the samosa pattis, fold them in the centre and cut them into two bunches of thin stripes. Again, fold them into half and cut them.

 

Take one thin strip and apply the plain flour paste at the centre of the patti.Take another strip and stick it on the 1st strip, making a plus (+) sign.

Take a ball of the filling and place it on the strip. Flatten it slightly. Start folding the strip. Begin from the lower strip. On the last strip, apply the plain flour paste and stick it.If the corners are slightly open, apply the flour paste on the corners.

 

Heat very little oil in a pan.Start frying the pattis immediately in medium hot oil.

 

Once they turn golden brown in colour, get the chicken parcels off the flame on an absorbent paper.The delicious chicken parcels are ready to be served.
 

 

 

RECEPIE SUMMARY:
 
Ingredients:
 
For Cooking Chicken:
 
•Chicken - 1/4 kg

•Salt- to taste

•Chili powder-1/2 tsp

•Turmeric powder -1/4 tsp

 For making filling:

•Onion, chopped- 2

•Green chili -2[crushed]

•Ginger-garlic paste-1tbsp

•Garam masala-1/2 tsp

•Coriander powder - 1 tsp

•Red Chilly Powder- 1 tsp

•Samosa Pattis

Instructions:

• Cook the chicken with all the above mentioned ingredients and mince the cooked chicken.
• In a pan with oil sauté the onion till it's soft.Also add in ginger-garlic paste,green chillies.
• Add the rest of the ingredients one by one and finally the minced chicken, mix it well.
• Now add curry leaves & coriander leaves.
• Using this filling, start making small balls (around 1/2 inch balls)
• Make the plain flour paste by mixing it with little water. Make sure that the paste is thick.
• Take the samosa pattis, fold them in the centre and cut them into two bunches of thin stripes. Again, fold them into half and cut them.
• Take one thin strip and apply the plain flour paste at the centre of the patti.
• Take another strip and stick it on the 1st strip, making a plus (+) sign.
• Take a ball of the filling and place it on the strip. Flatten it slightly.
• Start folding the strip. Begin from the lower strip. On the last strip, apply the plain flour paste and stick it.
• If the corners are slightly open, apply the flour paste on the corners.
• Heat very little oil in a pan.Start frying the pattis immediately in medium hot oil.
• Once they turn golden brown in colour, get the chicken parcels off the flame on an absorbent paper.
• The delicious chicken parcels are ready to be served.

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Mutton Biriyani

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Ingredients:

 

For Biriyani Masala:

• Cinnamon --  2 inch piece
• Cloves -- 3 nos.
• Cardamom -- 3 nos.
• Star anise -- 1 nos.
• Bay leaf -- 1 no.
• Mace - 1 little
• Black Pepper - 1 tsp
• Fennel Seeds - 1/2 tsp

For  marination:

• Mutton -- 1/2 kg
• Curd - 1/2 cup.
• Red Chilli powder - 1/4 tsp.
• Salt - 1 tsp
• Ginger garlic paste - 2 tbsp
• Biriyani masala powder - 1 tblsp
• Coriander powder - 3tbsp
• fennel powder - 2tbsp
• Mint leaves - 1/4 cup
• Coriander leaves - 1/4 cup

For Masala:

• Onion -- 4nos, medium sized
• Tomato --  2 to 2 1/2 nos(depends on size)
• Ghee -- 4tbsp
• Oil -- 2-3tbsp
• Green chilly - 2 nos.
• Salt -- to to taste
• Cashews - 7 to 8
• Grated Coconut - 3 tblsp
• Black peppercorns - 1/2 tsp
• Poppy seeds(Kasa Kasa) - 1 tblsp

 

For rice:

• Basmati rice -- 1/2 kg 
• Crushed Pineapple - 1/2 cup
• Lime juice - 1 tsp
• Salt to taste
• Cinnamon,cloves,cardamom, bay leaves each 1 nos
• Turmeric powder - a pinch
• ghee 3-4tbsp
• Pineapple essence - 3 to 4 drops

For garnishing:

• Fried Onions
• Cashews and Raisins
• Sliced cucumber - 1/4 cup(optional)
• Ghee - 3 tblsp

Method:

 

For Biriyani masala :

 

Dry roast cardamom,cloves,bay leaves,star anise,mace,black peppercorns,cinnamon and fennel seeds for 5 to min in very low flame. Grind it into a fine powder.Biriyani masala powder is ready. 

 

 

Soak the rice for 30 min:

 

 

Preparing Gravy:

 

Wash the mutton. Add 1/2 cup of curd to it. Add chopped coriander and mint leaves.

 

 

 

Add in 2 tblsp of ginger garlic paste to it.

 

Then add 3 tblsp coriander powder and 2 tblsp of fennel powder.

Now add 1 tblsp of our Biriyani masala powder which we have powdered earlier.

 

Add in 1 tblsp Red chilli powder and required amount of salt to it.

Mix them very well and keep it for an hour.

 

Preparing Rice:

Heat ghee and oil,add onion to it and sauté until it turns golden brown. Then add green chillies and chopped tomatoes to it and saute it well.

 

Then add green chillies and chopped tomatoes to it and saute it well.

 

Now the tomatoes are cooked well. Add the marinated mutton to it.

  

 

Meanwhile grind together 1 tsp pepper,coconut, poppy seeds and cashews into a smooth paste.

 

Add the above cashew - coconut paste to the gravy with very little amount of water and pressure cook the mutton for 5-6 whistles.

 

After the pressure release set the gravy apart.,it should be semi gravy.Now the masala for our Biriyani is ready.

 

 

Preparing Rice

 

Boil 3 cups of water with the salt, garam masala and add the soaked basmati rice to the boiling water and add the lime juice. 
 

Cook the rice for 5 minutes, i.e. the rice should be 50% done. Drain the rice and keep it ready.  

Assembling:

 

In a pan add 1 tblsp of ghee. Add in cashews and fry till golden brown. 
 

Add the raisins followed by thinly sliced onions. 

Now the ingredients for assembling Biriyani is ready. Ground the crushed pineapple into a smooth paste.

 

Now take a deep bottomed vessel and add the half of the masala to the vessel. 

Add half the amount of cooked rice(1st layer) above it. Along with add half of the fried cashews. 

 

Then add half of  the fried raisins and fried onions to it.

Add in sliced handful of chopped mint -coriander leaves. Add 1 tblsp of ghee to it. 

Finally add crushed pineapple to it. Again add the masala to top of the rice.

 

 

Again top it off with rice(2nd layer). Sprinkle  the saffron colour, remaining crushed pineapple,mint and coriander leaves,fried onion, cashew,ghee 4 tbsp.

 

     Cover the pan and place it on a dosa pan.Cook on high flame for 5 min and then simmer it for 45 min to 1 hr(keeping dum for more time increases the taste of the biriyani). Switch off the flame, leave the biryani undisturbed for 10 to 12 minutes.

Yummy mutton Biriyani is ready. Serve it with raita.

 

 

RECEPIE SUMMARY:

Ingredients:

For Biriyani Masala:

 

•Cinnamon --  2 inch piece

•Cloves -- 3 nos.

•Cardamom -- 3 nos.

•Star anise -- 1 nos.

•Bay leaf -- 1 no.

•Mace - 1 little

•Black Pepper - 1 tsp

•Fennel Seeds - 1/2 tsp

 

For  margination:

 

•Mutton -- 1/2 kg

•Curd - 1/2 cup.

•Red Chilli powder - 1/4 tsp.

•Salt - 1 tsp

•Ginger garlic paste - 2 tbsp

•Biriyani masala powder - 1 tblsp

•Coriander powder - 3tbsp

•fennel powder - 2tbsp

•Mint leaves - 1/4 cup

•Coriander leaves - 1/4 cup

 

For Masala:

•Onion -- 4nos, medium sized

•Tomato --  2 to 2 1/2 nos(depends on size)

•Ghee -- 4tbsp

•Oil -- 2-3tbsp

•Green chilly - 2 nos.

•Salt -- to to taste

•Cashews - 7 to 8

•Grated Coconut - 3 tblsp

•Black peppercorns - 1/2 tsp

•Poppy seeds(Kasa Kasa) - 1 tblsp

For rice:

•Basmati rice -- 1/2 kg

•Crushed Pineapple - 1/2 cup

•Lime juice - 1 tsp

•Salt to taste

•Cinnamon,cloves,cardamom, bay leaves each 1 nos

•Turmeric powder - a pinch

•ghee 3-4tbsp

•Pineapple essence - 3 to 4 drops

For garnishing:

•Fried Onions

•Cashews and Raisins

•Sliced cucumber - 1/4 cup(optional)

•Ghee - 3 tblsp

Method:

• Dry roast cardamom,cloves,bay leaves,star anise,mace,black peppercorns,cinnamon and fennel seeds for 5 to min in very low flame.Grind it into a fine powder.Biriyani masala powder is ready.
• Soak the rice for 30 min:
• Wash the mutton. Add chopped coriander,mint leaves,yoghurt,coriander powder,fennel powder,Biriyani masala powder,Red chilli powder and required amount of salt to it.Mix them very well and keep it for an hour.
• Heat ghee and oil,add onion to it and sauté until it turns golden brown.Then add green chillies and chopped tomatoes to it and saute it well.Add the marinated mutton to it.
• Meanwhile grind together 1 tsp pepper,coconut, poppy seeds and cashews into a smooth paste.Add the above cashew - coconut paste to the gravy with very little amount of water and pressure cook the mutton for 5-6 whistles. After the pressure release set the gravy apart.,it should be semi gravy.Now the masala for our Biriyani is ready.
• Boil 3 cups of water with the salt, garam masala and add the soaked basmati rice to the boiling water and add the lime juice. Cook the rice for 5 minutes, i.e. the rice should be 50% done. Drain the rice and keep it ready. 

Assembling:

• In a pan add 1 tblsp of ghee.Add in cashews, raisins followed by thinly sliced onions and fry till golden brown.

• Ground the crushed pineapple into a smooth paste.
• Now take a deep bottomed vessel and add the half of the masala to the vessel.
• Add half the amount of cooked rice(1st layer) above it. Along with add half of the fried cashews.
• Then add half of  the fried raisins and fried onions, sliced handful of chopped mint -coriander leaves, 1tblsp of ghee and crushed pineapple to it.
• Again add the masala to top of the rice.
• Again top it off with rice(2nd layer). Sprinkle  the saffron colour, remaining crushed pineapple,mint and coriander leaves,fried onion, cashew,ghee 4 tbsp.
• Cover the pan and place it on a dosa pan.Cook on high flame for 5 min and then simmer it for 45 min to 1 hr(keeping dum for more time increases the taste of the biriyani). Switch off the flame, leave the biryani undisturbed for 10 to 12 minutes.
• Yummy mutton Biriyani is ready. Serve it with raita.

 

 

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