Chicken biriyani

Chicken biriyani is a popular rice dish in India. This recipe for Chicken biriyani involves chicken pieces marinated in a spice and curd mixture and cooked with basmati rice on a low fire. You can cook Chicken biriyani by using the rice cooker or pressure cooker.

Biryani made with goat meat (mutton) is also very popular in India and will make a fulfilling lunch or dinner for any event.

Ingredients for Chicken biryani

For chicken marinade:Chicken biriyani

* Chicken- 250gms

* Curd- 1/2 cup

* Chilli powder- 1/4 teaspoon

* Turmeric powder a pinch

For rice:

* Basmati rice- 2 cups

* Onion- 1

* Tomato- 2(medium)

* Ginger garlic paste- 1 1/2 tsp

* Mint leaves- 1/2 cup

* Coconut milk- 1 cup(optional)

For biryani masala:

Make it as a powder

* Bay leaf- 2

* Cloves- 3

* Cinnamom- 3

* Cardamom- 3

* Perinserrakam- 2 tsp

* Coriander seeds- 1 tsp

* Pepper- 1/2 tsp

* Green chillies- 2

* Oil- 2 tsp

* Ghee- 2 tsp

* salt to taste

How Cooking method for Chicken Biryani

1. Clean and soak basmati rice for 10 to 15 minutes.

2. Clean and cut chicken to required size. Mix with curd, chilli powder, tumeric powder. Let it marinate for 1 hour.

3. Take the pan and heat oil and butter. Now add chopped onions, fry for few minutes and add ginger garlic paste and fry for 3-4 minutes.

4. Add the chicken marinade, briyani masala powder, chillipowder and cook on medium flame till the oil comes out.

5. Add mint leaves and mix it well.

6. Add the rice, 4 cups of water and salt. Once it begins to boil, you can add the whistle, then reduce the flame to simmer and pressure cook for 1 whistle. It will take about 8 to 10 minutes.

7. Enjoy the chicken briyani and post your feedback in the comments section below.

how to cook pizza ?

There are a few secrets of the trade in making your own pizza; once you know them, it is not hard to make your own and it takes very little time. In fact, after you make it a few times you'll wonder why I made such a big deal out of it. 

ingredients

• 20 ounces prepared whole-wheat pizza dough, (see Shopping Tip)
• 1/4 cup smooth natural peanut butter
• 3 tablespoons water
• 2 teaspoons reduced-sodium soy sauce
• 2 teaspoons rice vinegar
• 2 teaspoons minced fresh ginger
• 1 clove garlic, minced
• 1 teaspoon canola oil
• 8 ounces boneless, skinless chicken breast, trimmed and diced
• 1 red bell pepper, diced
• 4 scallions, thinly sliced
• 2/3 cup shredded part-skim mozzarella cheese

Making and dividing the dough
Dissolve the yeast in the warm water and set aside (a Pyrex 2-cup measure makes for easy pouring; be sure the cup isn't cold). Meanwhile, put the flour and salt in a food processor fitted with the steel blade; process briefly to mix. With the machine running, add the water-yeast mixture in a steady stream. Turn the processor off and add the oil. Pulse a few times to mix in the oil.
Scrape the soft dough out of the processor and onto a lightly floured surface. With lightly floured hands, quickly knead the dough into a mass, incorporating any bits of flour or dough from the processor bowl that weren't mixed in. Cut the dough into four equal pieces with a knife or a dough scraper. Roll each piece into a tight, smooth ball, kneading to push the air out.

Rising and storing the dough What you do next depends on whether you want to make pizza right way or at a later date.

If you want to bake the pizzas as soon as possible, put the dough balls on a lightly floured surface, cover them with a clean dishtowel, and let them rise until they almost double in size, about 45 minutes. Meanwhile, turn your oven on, with the baking stone in it, to let the stone fully heat.

Preparation

1. Place oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
2. Roll out or stretch dough on a lightly floured surface into a rough 16-inch oval. Transfer to the baking sheet. Bake on the bottom rack until puffed and lightly crisped on the bottom, 8 to 10 minutes.
3. Meanwhile, whisk peanut butter, water, soy sauce, vinegar, ginger and garlic in a small bowl until well combined.
4. Heat oil in a medium nonstick skillet over medium-high heat. Add chicken and cook, stirring, until cooked through, 2 to 4 minutes. Transfer to a medium bowl. Add bell pepper, scallions and 1 tablespoon of the peanut sauce to the chicken; toss to combine.
5. Remove the crust from the oven; spread evenly with the remaining peanut sauce. Top with the chicken mixture, then sprinkle with cheese. Return the pizza to the oven and bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes.

Tips & Notes

• Shopping Tip: Look for balls of whole-wheat pizza dough, fresh or frozen, at your supermarket. Choose a brand without hydrogenated oils.