Minced Chicken Biriyani

Wish you all a very Happy New Year.
I know i have just not done any justice to this blog for the last 2 years, Hence i am here with this new recipe... Of late i have been trying a lot of new dishes, I just hope i have time to post them here.....

Minced Chicken Biriyani is a dish which was born out of my boredom, This is a very simple dish with loads of protein and very simple too, this is a boon to every working woman. I hope you enjoy it as much as we did....

Ingredients

Minced Chicken - 1/2 Kg
Rice - 3 cups
Onion - 3 (Finely Chopped)
Tomato - 2 (Chopped)
Green Peas - 100gms
Turmeric - 1/2 tsp
Garam Masala - 1 tsp
Ghee - 1 tsp
Curd - 1 tsp
Clove - 3
Cardamon - 1
Cinnamon - 1"
bay Leaf - 1
Salt
Oil

Grind - Masala
Pudina (Mint leaves) - 1/2 Cup
Coriander Leaves - 1/2 Cup
Green Chillies - 4
Ginger - 2"
Garlic - 15 pods

Cooking Method

Soak rice in water for 30 min
In a thick bottom broad vessel, pour oil, Once oil is hot, add clove, cardamom, cinnamon and bay leaf.
Add onions and once they turn light brown, add tomatoes and fry till tomatoes are fully cooked and mashed.
Add the green Masala and fry till the oil separates from the Masala. Add turmeric powder and Garam Masala powder fry for a minute.
Add the ground masala and fry till the raw smell goes and the oil leaves the sides
Now add ghee followed by curd and fry till the curd blends with the Masala.
Add the minced chicken and green peas, fry for a minute. Add the soaked rice and add water in the ratio of 1:2, i.e for one cup of rice add one cup of water.
At this stage I transferred the entire contents to my rice cooker and set it on cook mode.
However you can cover and cook on slow flame or even pressure cook for 3 whistles on slow flame.

I served this dish with a simple curd salad and Lemon n Onion wedges.

Cooking time : 30 minutes
Serves  : 4

Chicken Stew

This blog has visitors from all most all over the world and some of this credit should go to my sister Golda. If not for her I would have never complied these recipes and got the idea of a Blog. While my sister was in down south. All most everyday I used to email recipes to her and that's when the idea of compiling simple everyday recipes came to me.

Thanks Goldie for making me famous in the world of blogging :)  and If this blog has helped you in someway do leave a comment. I would love to hear from you. Even if you have request for a specific recipe, let me know, I will try to post it as soon as possible.

Chicken stew is a simple and a yummy dish and goes very well with ghee rice / appam / dosa. If you have some unexpected guest, you can put this dish together in less than 20 min.

 

Ingrediants

Chicken - 1/2 Kg (Cut into bite size pieces)

Onion - 3 (Sliced)

Green chillies - 5 (slit)

Ginger Garlic Paste - 1 tsp

Curry leaves - 5

Cinnamon - 1"

Clove - 3

Elachi - 2

Bay leaves - 1

Coconut milk - 2 cups ( I used Maggie coconut milk powder)

Cashew nut - 5 (Soaked and ground into smooth paste)

Potato and Carrot - 1 cup (cubed and cooked)

Coconut oil - 5 tsp

Coriander Leaves - 2 tsp (chopped)

 

Cooking Method

Heat oil, Add elachi, clove, cinnamon, bay leaves and curry leaves followed by green chillies and onions.

Remember onions should only turn soft and it should not brown.

Once onions are soft. add ginger garlic paste and cashew paste, Fry for a minute.

Add chicken and cook till done (A little water can be added).

Once chicken is well cooked, add potato and carrot. 

Add salt.

Add coconut milk and reduce the flame & cook for 5 -7  minutes or until you get the required thickness.

Garnish with fried onions, curry leaves and coriander leaves.

Serve as soup or with Appam/ Bread.

Cooking time : 20 min

Serves - 3-4

Chicken Pepper Steak with Mashed Potatoes

Saurday are the most laziest day in the week, I wake up late and stare at the newspaper for an hour, then realize its time for breakfast...oh no actually lunch :) Yes..! Its the time in between Breakfast n Lunch which is commonly known as brunch......! Half the time i am racking my brains for a good healthy filling brunch,  This saturday was cold.... and i snuggled to get some extra sleep result of which is less time to cook.

If you are a bangalorean there is no way you would have missed the STEAK at ONLY PLACE. My sister n me can talk for hours about the taste and the quality of the meat there. The meat is always perfectly cooked with the right spices and served with mashed potatoes and cooked vegetables (Bull eye, upon request). Since my entire family was a fan of this dish i wanted to cook this for them,

This weekend it was STEAK time in our home. (This is my entry to this month's Monthy Mingle with the theme BRUNCH)

STEAK

Chicken Breast - 2 (I used chicken with bones)

Mustard - 1tsp

Pepper - 3tsp

Jeera - 1tsp

Soya Sauce - 6tsp (As per taste)

Tomato Sauce - 6tsp

Garlic - 6 (Finely chopped)

Onion - 1 (Finely chopped)

Butter

Salt

Cooking Method

Make a fine powder of mustard, pepper and jeera. Marinate chicken with this powder, salt, soya sauce and tomato sauce. Marinate this mixture in fridge, preferably overnight.

In a cooker pan, melt butter, add garlic, saute it for a minute, Add chopped onions, fry till it turns translucent. Add the marinated chicken along with half a cup of water. Close the cooker, cook for 1 whistle.

Open the cooker, remove the contents on a pan, Boil it till the sauce reduces to half the quantity.

Note : You can use mutton or red meat instead of chicken, Cook for 3 whistles.

Cooking Time : 20 minutes

Serves : 2

Mashed Potatoes

Ingrediants

Potatoes - 3 (Cooked and chopped)

Garlic - 3 (Finely minced)

Milk - 5tsp

Butter

Salt

Method

Mash the potaoes along with the butter, milk, salt and garlic.

Note : Change the flavours as per your taste.

SERVING SUGGESTION

In a large plate, place the steak along with boiled vegetables. Arrange the mashed potatoes in the side.

Make a bulls eye and place it in the center. Serve along with toasted brown bread.

A PERFECT BRUNCH

Methi Chicken

This is a creamy tangy tasty chicken.

Ingredients
Chicken - 1/2kg
Methi Leaves - 1/4 cup (Finely chopped)
Onion - 1 (Small, thinly sliced)
Clove - 3
Cinnamon - 1"
Oil

Marinate
Chicken
Yoghurt - 3tsp
Ginger Garlic Paste - 2tsp
Chilli Powder - 11/2tsp
Jeera Powder - 1tsp
Garam Masala - 1tsp
Salt
Marinate for 1 hr

Grind to paste
Onion - 1 (Big)
Tomato - 2 (Medium)

Cooking Method
Heat oil in a kadai. Add clove and cinnamon, Once clove splutters.
Add sliced onions, fry till translucent. Add methi leaves and fry for a minute.
Add onion tomato paste. fry till oil seperates from the paste.
Add the marinated chicken along with 1 cup of water.
Cook covered on slow flame.

Garnish with coriander leaves.

Cooking Time : 20 min (Excluding marination time)
Serves : 3

Periamma’s Simple Spicy Chicken Fry

I can never get tired of chicken. And this one is special.

It’s a recipe I learnt from my Periamma — simple, no complicated masalas, no grinding, no fuss. Just clean flavours and proper cooking.

It’s juicy inside, slightly crisp outside, and surprisingly light.

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🛒 Ingredients (Serves 2 | 30 mins cooking + marination)

• ½ kg chicken (small pieces)

• 2 tsp jeera powder

• 1½ tsp chilli powder

• 2 tsp ginger garlic paste

• Salt to taste

• Curry leaves

• 5–6 tsp oil

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👩‍🍳 Method

1️⃣ Marinate

In a bowl, mix chicken with:

• Jeera powder

• Chilli powder

• Ginger garlic paste

• Salt

Cover and refrigerate for 3–4 hours.
This resting time makes all the difference.

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2️⃣ Slow Cook First

In a kadai, add the marinated chicken along with ½ glass water.

Cover and cook on low flame for 10 minutes. The chicken will release its own juices.

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3️⃣ Dry & Crisp

Remove lid. Increase flame and cook until all the liquid evaporates.

Once the chicken turns dry:

• Add fresh curry leaves

• Pour oil around the sides of the pan

Fry on medium-high until slightly crisp on the edges.

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🍽 The Result

Juicy inside. Lightly crunchy outside.

No heavy gravy. No unnecessary ingredients.

Just honest, homestyle chicken fry — the way it’s meant to be.

Perfect with rasam rice, curd rice, or even as a side with chapati.

Deep Fried Chicken Balls

I like chicken in any form, specially if its fried, The chicken we get here has a very tough meat unlike the ones in bangalore. I had some meat sitting in my fridge for couple of days , I was racking my brain to make something out of it as i don like to keep the meat for so long. I thought i would make cutlets but i had ran out of bread crumbs, hence came this simple recipe.

We throughly enjoyed this crispy, tasty chicken balls.

Ingredients
Boneless Chicken 1 kg (cooked)
Green Chilli 3-4nos
Coriander leaves 1/2 cup (cleaned and chopped)
Pudina leaves 1/2 cup (Cleaned and chopped)
Ginger garlic paste 11/2 tsp
Jeera 1tsp
Turmeric 1/2 tsp
Garam Masala 1tsp
Curry leaves 10
Besan Flour 2tsp
salt
Oil to fry the chicken balls

Cooking Method

Grind all the ingredients to a smooth dough.

Make small balls of the dough and deep fry in hot oil.

Cooking time : 30min

Serves 5-6