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Source: 5-Minute Crafts
This is a deliciously tasty chicken biryani recipe by Chef Varun Inamdar.
Please find below the ingredients / method for this recipe.
Ingredients
For the rice
300 gms basmati rice
2 litres water
Salt as required
2 tbsp ghee
1 tsp oil
1 bay leaf
2 green cardamom
1 black cardamom
1 inch cinnamon
8 black pepper corn
4 cloves
For the chicken
3 tbsp oil
2 tsp ghee
2 no peeled potatoes
3 green cardamoms
1 black cardamom
4 cloves
1 inch cinnamon stick
1 bay leaf
Marination of chicken
600 gms chicken
Salt as required
1/2 tsp turmeric
1 tbsp chilli powder
1 cup dahi
1 tbsp ginger-garlic paste
1 large onion (golden fry)
1/2 cup chopped tomatoes
Water as required
2 boiled eggs
Garnish
1 large onion (golden fry)
Mint leaves
Method
– In a pan heat oil then some ghee and once it heats well, add garam masala and peeled potatoes and cook until the potatoes turn golden brown
– Marinate the chicken by adding yogurt, ginger garlic paste, salt, turmeric powder, red chilli powder, fried onions and tomatoes mix it nicely.
– Add the marinated chicken into the pan and mix well, then add water.
– Cover it with a lid and cook on medium flame till its done
– In a pan add ghee and oil once it heats up add garam masala,lower the flame and add water and salt.
– Add the washed and soaked rice to the boiling water and let it cook on high flame. When it’s 3/4th cooked drain the rice
– Place two boiled eggs and rice into the chicken and cover with lid on it and cook it on high flame for 8 minutes and low flame for 2 minutes
– Garnish it with fried onions, fresh mint and fresh onion.
– Chicken Biryani is ready to be served
Credit: Get Curried
3 mashed bananas
115g butter
100g brown sugar
115ml milk
1 tsp vanilla extract
2 free-range eggs
175g wholemeal flour
100g wheat bran
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
1. Preheat the oven to 190C/375F/Gas 5 and grease a muffin tin or line with muffin cases.
2. In a large mixing bowl, cream together the butter and brown sugar until nice and soft. Add the bananas, milk, vanilla and eggs and mix well.
3. Combine the flour, bran, baking powder, baking soda and salt and blend into the banana mixture. Pour the mixture into the muffin tray or cases.
4. Bake for 20-25 minutes or until firm and golden. Place on a wire rack to cool completely. Serve and enjoy.
1 cup plain flour, sifted
1¼ tsp baking powder
1 tbsp caster sugar
salt, to taste
½ cup milk
¼ cup water
2 eggs, whisked
A few drops of vanilla extract, optional
oil, for brushing the pan
1. Combine the flour and baking powder in a large bowl. Mix in sugar and salt.
2. Pour in the milk and water. Combine with a balloon whisk. Add the eggs. Don’t over stir, just combine all ingredients. Rest for 10 minutes.
3. Turn on the electric pancake pan according to the manufacturers instructions. Brush a bit of oil on the pan. Pour in about one tablespoon of batter into each hole. When bubbles appear, bottoms turn lightly brown, use a skewer or spoon to flip over and cook the other side. They should be cooked until both sides are golden brown.
4. Transfer onto a serving plate, served with maple syrup or honey, sprinkle icing sugar on top.
Note: The batter should be runny or else the fried pancakes won’t be soft otherwise. Add water if the batter is too thick. You might like to add some fillings between two pieces of pancakes, like jam or fruits.
6 sliced of white or wholemeal bread
1/2 medium cup of milk
3 eggs, beaten
pinch of sugar
pinch of cinnamon
1 tablespoon of olive oil
1. Beat the eggs in a large bowl, then add the milk, cinnamon and sugar. Mix well.
2. Use a fork or cooking tongs to dip each slice of bread into the mixture (one at a time). Dip it in long enough so it soaks the egg mixture both sides.
3. Heat the oil in a frying pan, once hot enough fry each piece of bread for 2 minutes each side until golden.
4. You can either serve straight away hot, or if you prefer try sprinkling a little icing sugar on top and put a handful of your favourite berries on. But if you’re feeling naughty go for a spoonful of syrup. Delicious!