Singaporian Rice

Ingredients:

• Chicken 150 gm
• Rice 2 cups
• Fried noodles half packet
• Capsicum 1
• Carrot 1
• Green shallots 1, cut off leaves
• Onion 1
• Cabbage 1/4
• Ginger garlic 1 tbsp
• Garlic 4 cloves
• Green chillies 4-6
• Ground red chilli 1 tbsp
• Cumin seeds 1 tbsp
• Turmeric pinch
• Salt to taste
• Oil as required

Cooking Directions:

1. Boil water in pan and add some turmeric also.
2. Boil noodles in hot oil.
3. Fry boiled noodles in hot oil.
4. Pour water in a pan;add cumin seeds,salt and 2 tsp of oil in it.
5. Boil rice in hot water.
6. Cut long slices of green chillies and thin slices of garlic, fry them lightly in hot oil.
7. Cut carrot, capsicum, onion and cabbage into pieces.
8. Fry ginger-garlic paste in hot oil.
9. Add chicken to it and cook until light brown.
10. Add all the cut vegetables and stir them.
11. Now add white pepper, black pepper, oyster sauce, worcestershire sauce, salt, tomato ketchup and garlic sauce.
12. Mix corn flour with little water and add it to the sauce to make it thicken.
13. Mix mayonnaise (cream), water and ground red chilli in a bowl.
14. Make a layer of boiled rice in a tray.
15. Then spread the mixture of vegetables and chicken over it.
16. Pour the remaining rice over the mixture, spread the paste ofcream, fried chilli and garlic over it.
17. Now pour fried noodles over it.
18. Delecious sigapori rice is ready.
19. Serve with salad and raita,
20. Chef's Tip: if you feel that the rice have become soft while simmering, fold dry cloth or a news paper anf place under the lid. It will absorb the moisture.
    
    

TIKKA BIRYANI

Ingredients:

• For Chicken marination:
• 1 kg chicken
• 1 cup yogurt
• 1 tsp zeera powder
• 2 tbsp ginger garlic paste
• 2-3 tbsp tikka boti masala
• 2 tbsp vinegar
• 1/2 tsp salt
• 1/2 tsp red chilli powder
• For rice:
• 4 onions slices
• 1 packet shan sindhi biryani masala
• 3 tomatoes(cube cut)
• 2 potatoes(cut into 8 pieces)
• 6 green chillies
• coriander and mint leaves as required
• 2 chicken cubes
• 1 tsp black cumin
• 1 kg rice
• 2 pinch yellow colour
• 1/2 cup yogurt
• 1 tbsp ginger garlic paste
• oil as required

Cooking Directions:

put yogurt,vinegar,salt,tikka masala,red chilli,ginger garlic and white cumin powder in chicken for marination,leave it for 1/2 -1 hr.then spread some oil in the baking dish put chicken in it and bake till chicken tenders and become golden brown.(bake on 200 degress till then chicken's water dry after that bake it on 120-150 degree) in a separate pan put some oil and cook onions in it till golden brown.then put ginger garlic ,tomatoes,chicken cubes,cover it so that tomatoes become soft ,then mix it well,after that add potatoes,yogurt and green chillies.when potatoes become tender then add sindhi biryani masala,mix it well.remove from stove,curry is ready. For layers: spread 1 layer of boiled rice ,sprinkle food colour,spread 1 layer of curry,spread coriander and mint leaves then again spread layer of rice ,food colour,curry and coriander n mint leaves.after that on the top put all the chicken pieces and spread balck cumin and brown crispy onion and 2-3 tbsp oil.now cover it and let it cook for 10-15 mins on low blaze.after 10 mins remove it from stove and mix it in that way that some rice are yellow,some white n some are orange. serve it with chill raita n salad.

Chicken Biryani Hyderabadi Style

Ingredients:

• 1/4 cup ghee (clarified butter)
• 20 whole cloves
• 9 whole cardamom pods
• 5 bay leaves
• 1 medium onion, chopped
• 5 small green chile peppers
• 2 tablespoons ginger garlic paste
• 1 (3 pound) whole chicken, cut into pieces
• 1 1/2 cups plain yogurt
• 1 teaspoon salt
• 6 fresh curry leaves (optional)
• 3 cups uncooked jasmine or white rice
• 4 1/8 cups water
• 1 sprig cilantro leaves with stems

Directions:

1. Soak rice for 30 minutes in enough water to cover; then drain.
2. Meanwhile, heat ghee in a large skillet over medium heat. Stir in cloves, cardamom, and bay leaves. Then stir in onion, and cook until soft, 6 to 7 minutes. Stir in chile peppers and ginger paste. Stir in yogurt, salt, and curry, and then place chicken in pan. Cook for 20 to 25 minutes, stirring occasionally and turning the chicken pieces, until only about 1 cup of liquid remains.
3. Mix in rice, water, and cilantro. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. Check rice after about 12 minutes; if it is dry, add 1/2 cup water, and continue cooking.

Chicken Biryani

Ingredients:

• 4 tablespoons vegetable oil
• 4 small potatoes, peeled and halved
• 2 large onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 medium tomatoes, peeled and chopped
• 2 tablespoons plain yogurt
• 2 tablespoons chopped fresh mint leaves
• 1/2 teaspoon ground cardamom
• 1 (2 inch) piece cinnamon stick
• 3 pounds boneless, skinless chicken pieces cut into chunks
•  
• 2 1/2 tablespoons vegetable oil
• 1 large onion, diced
• 1 pinch powdered saffron
• 5 pods cardamom
• 3 whole cloves
• 1 (1 inch) piece cinnamon stick
• 1/2 teaspoon ground ginger
• 1 pound basmati rice
• 4 cups chicken stock
• 1 1/2 teaspoons salt

Directions:

1. In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
2. When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
3. Wash rice well and drain in colander for at least 30 minutes.
4. In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
5. In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.