Homemade Paratha

Fluffy inside, crispy outside.

Simple and easy Chicken Biryani

Biryani is a traditional rice recipe in South Asia. Biryani is actually very special and popular main rice dish in India and Pakistani cuisine. Particularly in Hyderabad, India and in Karachi, Pakistan. Biryani is considered part of the Muslim Food in Indian cuisine, so Biryani is usually more popular in regions with significant Muslim population. Biryani is also served on special occasions weddings parties, Eid-ul-fitr, Eid-ul Adha and so on. There are many varieties and flavors of Biryani such as Hyderabadi biryani, Sindhi Biryani, Prawn Biryani, Vegetable biryani and many more.



Ingredients
Chicken Biryani - Simple and Easy Recipe

* 1 kg chicken (breast and chicken thighs)
* 1/2 kg potatoes (optional)
* 1 kg basmati rice
* 3 cup yogurt
* 1/2 cup green chilies paste
* 2 medium size onions
* 2 tsp red chili powder
* 1 tsp cumin seeds
* 1 tsp ginger paste
* 1 tsp garlic paste
* 1 tsp black pepper
* 6 cloves
* 4 cardamon
* 4 green cardamon
* 1 inch cinnamon stick
* 2 bay leaves
* 4 green chilies
* 1 tbsp lemon juice
* 1 tblsp of biryani masala
* coriander leaves
* Yellow food color few drops
* Salt to taste
* Oil 1 cup


Method

* Wash and soak the rice in plenty of water for 2 hours.
Heat oil in a pan and fry slice onions till golden brown. Drain and keep set aside.
Peel and cut potatoes into small pieces, wash and keep set aside.

* In the same oil , add chicken and saute for 2-3 minutes on a low flame. Add cumin seeds, bay leaves, green chilies paste, red chili powder, biryani masala, salt, yogurt, ginger paste, garlic paste, cloves, black peeper, cardamon, green cardamon, cinnamon stick, lemon juice, potatoes. Cook 'till chicken and potatoes completely done and oil start to separate.

* In a big pot bring water to boil, add some salt, green chilies and rice for boiling. Continue to cook until the rice almost done. It takes about 10 minutes on stove. Drain the rice and keep set aside.

* Now its time to arrange rice and chicken layers. You should have two layers of rice and one layer of chicken gravy.

* sprinkle with yellow food color, coriender leaves and fried onions.

* Simple and easy chicken biryani is ready to serve. Before serving mix the rice well and serve hot with raaita.

Nihari

Nihari (Urdu: نہاری) is an extremely popular national dish in Pakistan, and is also eaten among Muslims in India. The word Nihar (Urdu: نہار) means morning in Urdu and this dish was usually eaten in the early morning. Nihari is a curry made from beef shank (rarely lamb) and spices. Simply delicious!

Source from Wiki

Chicken Twister

Perfect for breakfast, lunch or even dinner >_<




Ingredients:
500 g skinless chicken breasts
vegetable oil (for deep frying)

MARINADE
4 cups water
1 teaspoon salt
1 teaspoon msg

COATING
1 egg, beaten
1 cup milk
2 cups plain flour
3 teaspoons salt
1 teaspoon pepper
1 1/2 tablespoons paprika
1 tablespoon chili powder
1 teaspoon msg (optional)

TWISTER
1 cup lettuce, shredded
1 tomato, diced
cucumbur, diced
salt, pepper
mayonnaise
6 tortillas

Directions:
Slice the chicken breasts into nice size strips (approximately 1/2 inch x 3-4 inches).
Combine the water, salt and MSG for the marinade in a large bowl and place chicken in to set for 20 minutes.
Turn the strips once while they are marinating.
Combine the beaten egg and milk and a bit of pepper in a medium size bowl.
In a small plastic bag combine the remaining ingredients (flour, salt, pepper, paprika, chille and MSG) and shake.
At this time you can start to preheat the oil in a deep-fryer to 220 deg.
When the chicken has been marinating for 20 minutes, transfer each piece to paper towels so that excess liquid can drain off.
Using about ten strips at once, place the chicken in the bag with the flouer and shake the bag until the strips of chicken are coated.
Place them on a plate.
Once they have been coated with the flour mixture dip them in the egg and milk mixture individualy and them back into the bag for another shake.
Be sure to try and get as much coating on each strip.
If you wish you can coat them again if you want a thicker coating.
Drop the strips, 5-6 at a time into the hot oil.
They should only take a couple of minutes depending on how you like your chicken.
Be sure to stir when frying so the strips don't stick together.
Remove the chicken from the oil and allow them to drain on paper towels for a couple of minutes.
Heat the tortilla bread in a frying pan on each side until it is nice and warm but not crispy, then remove from the pan.
Place about 3-4 (depending on size) krispy strips on the tortilla bread.
Then add the tomato and mayonnaise.
Put plenty of pepper and salt on the mayonnaise.
Then add the lettuce.
Roll up and serve.

Soto Medan

Kepengen makan soto medan, soalnya dah lama bgd gag makan, makanan yg satu ini :D



Ingredients:
1 ekor ayam, belah 4
1 lbr daun salam
1 btg serai, geprek
5 lbr daun jeruk
1 cm lengkuas, geprek
250 ml santan kental

Bumbu halus:
8 bawang merah
3 bawang putih
1/2 sdt merica bubuk
1/2 sdm ketumbar bubuk
1/2 sdt kunyit bubuk
1 cm jahe
3 btr kemiri, disangrai
Garam
Gula pasir, sebagai penyedap

Directions:
Rendam ayam dgn air jeruk selama bbrp saat, kemudian cuci, tiriskan.
Didihkan 1 ltr air.
Masukkan ayam, 1 sdt garam, daun salam, serai, daun jeruk dan lengkuas.
Masak sampai ayam cukup empuk, kemudian angkat.
Tumis bumbu halus hingga benar2 harum, kemudian masukkan ke dlm kaldu.
Sementara itu goreng ayam, kemudian suwir2.
Masukkan kembali tulang2 ayam kedlm kaldu berbumbu, masak dgn api kecil hingga bumbu menyerap.
Tuang santan kental, masak kembali sampai mendidih dan bumbu benar2 menyerap.
Sajikan dlm keadaan hangat bersama pelengkap.

Nasi Goreng Daun Jeruk/Fried Rice With Lemon Leaves

Fried rice is one of my favorite food. its easy and quick to prepare when im starving. and this fried rice has a sweet fragrance as i adding lemon leaves into ingredients. and you know what? the tested was great!



Ingredients:
2 cup nasi putih
6 lembar daun jeruk
5 bawang merah
3 siung bawang putih
3 buah cabe merah hilangkan bijinya
1 buah tomat
daun kol iris tipis
wortel iris2 korek api
ayam potong dadu
2 sdm minyak masak
1 sdm oyster sauce
1 pak kaldu bubuk rasa apa aja
2 sdm daun bawang yang diiris agak kasar

Directions:
Haluskan bawang merah , bawang putih , cabe merah dan tomat.
Tumis dengan minyak goreng kemudian masukkan daun jeruk, masak agak lama hingga bumbu benar2 matang.
Masukkan ayam, kol, wortel, sauce tiram dan kaldu bubuk, kemudian masukkan nasi, campur rata tambahkan garam.
Masak nasgor dengan api besar, agar nasgor matang sempurna, bila nasgor sudah benar2 matang, taburkan daun bawang, aduk rata, angkat dan sajikan panas2.

-Pilau Biryani-

Ingredients:
1 kilogram of Mutton
1 kilogram Basmati Rice (long grain)
1 cup Plain Yogurt
1 tbsp. Red Chilli Powder
2 tbsp. Coriander Powder
½ tbsp. Garlic Paste
½ tbsp. Ginger Paste
1 tbsp. Mixed Spices/biryani masala
Salt (to taste)
A bunch of Fresh Mint Leaves (chopped)
6 Green Chillies
Lemon Juice (of 4 lemons)
1 Bay Leaf
4 medium Onions (chopped)
4 Tomatoes
¼ tsp. Yellow Food Color (soaked in ½ cup milk)
1 ½ cup any Cooking Oil


Directions:
Heat oil in a pan, fry onions until golden brown. Remove half of the onions and place on absorbent paper. Add meat, all of the spices, and the plain yogurt to the rest of the onion. Cook until water evaporates and meat is tender.

Add tomatoes and green chillies. Cook on high heat for 5 minutes; stirring continuously. When done set aside.

In a large pot add 12 cups water with salt, 3 green chillies, whole spices, and mint leaves. When water boils, add rice, parboil and strain.

Put layers of rice and meat one by one with a last layer of rice on top. Add food color. cook on lower heat for 15 to 20 minutes.

Tags: foodcorner

Yakhni Pulao

This delicious rice dish is often served on special occasions.
Yakhni Pulao gets its name from the Yakhni (pronounced Akhni) or meat stock in which the rice is cooked. Each family has its own secret proportions for the whole, dry spices that go into the making of the Yakhni, so flavors may have subtle variations depending on who is cooking the Pulao. Feel free to experiment with minor adjustments and come up with your own combination.

You don't need to wait for a special occasion to make this dish, because it is so easy to cook! I like to serve Yakhni Pulao with just a simply fresh coriander chutney, since my hubby fond of it. but you can go all out and add any kind of curry dish whatever you desired.

Ingredients:
For Yakhni
1 kg. boneless Meat (Lamb, beef or chicken)
3 teaspoon salt
2 bay leaves
10 black peppercorns
1 small onion (chopped)
5 cups of water

For Pulao
1 kg. Basmati rice
4 oz. chopped onion
4 oz. Ghee
5 green cardamoms
6 whole cloves
1" cinnamon stick
2 black cardamoms
6 black peppercorns
1 teaspoon black cumin seeds
2 teaspoons coriander
1 teaspoon chilli
2 teaspoons Garam masala
1 ½ teaspoons salt
1 ½ cup. plain yoghurt
3 cloves garlic
1 cube ginger
1 blade mace
1 ¼ liter stock


Directions:
1. Wash rice.
2. Clean and wash meat. Add salt, water, onion, bayleaf, peppercorns and cook for 5 mins.
3. Separate meat from stock.
4. Fry meat in half of ghee for 5 minutes. Remove meat.
5. Fry onion, ginger and garlic until golden brown.
6. Add all spices and cook for 1 min.
7. Add yoghurt and cook for 3 min until you see oil
8. Add rice and fry for a further minute.
9. Add meat and stock.
10. Bring to boil and reduce to a low heat. Cook until rice is soft.
11. Check rice and add a little water if it dries out before it is cooked.
12. Fry some onion in a little oil and mix with pulao before serving.

Fresh Coriander Chutney