Chicken Biryani

Ingredients:

Basmati Rice 2 cups
Chicken Pieces 1 lb.
Onion 3 large
Garlic 2 cloves
Ginger 1/4 tsp
Green chillies 2-3
Pepper powder as per taste
Coriander powder 1 tbsp
Garam masala 1/4 tsp
Whole garam masala 1/2 tsp
Cashew nuts 1 tbsp
Raisins 1/2 tbsp

  
Method:

1. Clean basmati rice and place it in colander.
2. Wash chicken pieces and mix it with coriander powder, garam masala powder, pepper powder, and salt.
3. Fry chicken pieces in a pan .
4. In another pan , heat oil and add onions (cut in length wise ), ginger(small pieces), and garlic (small -pieces) .
5. To this , add green chillies when it gets brown in color.
6. Add 1 glass of hot water (no need of adding water when it is cooked in pressure cooker) and put fried chicken pieces in to it.
7. Boil it in a medium heat till it gets cooked.
8. Fry cashew nuts , raisins ,and onion in ghee for garnishing .
9. Heat rice with cardamom, aniseeds,cinnamon and cloves in ghee in a deep vessel and pour 5 glasses of hot water and cook it till whole water gets drained up.
10. Don't forget to mix salt in to hot water.
11. Layer rice and chicken masala simultaneously in a greased flat baking vessel
12. Garnish the top of the rice with fried nuts and raisins .
13. Cover it with an aluminium foil and bake in 280 degrees for 10 minutes.
14. Delicious chicken biriyani is ready.

Shahi Paneer

Shahi Paneer or Cottage Cheese Curry is a popular vegetarian delight. Shahi Paneer tastes good as well as stands high on nutrition chart. Before describing the method to prepare Shahi Paneer let us tell you the nutritional value of the Shahi Paneer. It contain 510 calories, 225 calories from fat many other nutrients like sugar and proteins. Try this royal dish with SurfIndia now. Shahi Paneer rocks with Butter Naan.

Ingredients (Serves: 6)

Shahi Paneer250 gm: Paneer (cottage cheese)
 1/4 cup: Beaten curd
 1/2 cup: Milk
 1 1/2 cup: Tomatoes (chopped fine)
 1/2 cup: Onion (chopped into strips)
 1/2" piece: Ginger chopped fine
 2-3: Green chillies chopped fine
 2-3: Cardamoms (crushed)
 1/2 tsp: Garam masala
 1/2 tsp: Red chilli powder
 2 tsp: Tomato sauce
 3 tsp: Ghee or butter
 Salt to taste
For Garnish
 2 tsp: Grated paneer
 1 tsp: Chopped coriander

Method
Chop paneer into 2" fingers.
 Heat half the ghee. Add onion, ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered. Add curd and cook for 5 minutes. Add 1/2 cup water and cool.
 Blend in a mixer till smooth.
 Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy.
 Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
 Garnish with chopped coriander and grated paneer.

Makhaan-e-Paneer

  Ingredients:

 Paneer - 20 cubes
 Tomatoes - 1/2 kg (puree)
 Onions - 7 medium size
 Garam masala - 1 tsp
 Chilli powder - 2 tsp
 Ginger-garlic paste - 3 to 4 tsp
 Coriander leaves - 1/2 bunch
 Dhania powder - 2 tsp
 Cream - 1/2 cup
 Red colour powder - 1 tsp
 Ghee - 3 to 4 tsp
 Oil and salt.

 Method:

 Fry paneer in ghee until it becomes golden brown and dip the paneer cubes in hot water immediately so that they will be soft. Fry onions in oil till golden brown and add the chilli powder, garam masala and ginger garlic paste.
 Put the dhania powder in the gravy two times in the ratio 1:1 Now add the tomato puree to the gravy and allow it to boil. Now add the paneer cubes to the masala, sprinkle the food colour and allow it to boil for 5 more mins.
 Add the coriander leaves after switching the gas and decorate it with fresh cream.

Kadhai Paneer

  INGREDIENTS:

 Oil 2 tbsp.Chopped onion 1 no.Ginger & garlic paste 1 1/2 tsp.Diced tomato 1 no.Turmeric powder 1/2 tsp.Red chilli powder 1/2 tsp.Salt To tasteRed chilli and coriander seed 2 tsp.Cottage cheese 8-10 cupsGreen capsicum 1/2 Yellow capsicum 1/2Red capsicum 1/2 ,Chopped coriander, green chillies and ginger julliens For garnish

 PROCEDURE:-

 Heat oil in a kadhai and put onion. When brown add ginger and garlic paste. Also add tomato. Stir for a while.- Now add turmeric powder, chilli powder and salt amd mix well.- Now add grinded whole chilli and coriander seeds. Also add paneer.- Now add green, yellow and red capsicum and stir. Put it in a serving dish. Garnish it with green coriander, green chilies and ginger julliens.

Chicken Chilli

Chili Chicken is quite simple to Prepare.
As the name suggest, it is chicken cooked with Lots of Chili.
Green Chilli, and Kashmiri chili or Capsicum.
You can either use boneless chicken balls, or just de-bone the chicken, I mean get deboned- Chicken.
Recipe:
700 grams of deboned-chicken
20 cloves of garlic, finely chopped (not crushed)
1 inch finger of ginger chopped
5-6 green chilis sliced. (if it is not the very HOT variety, out about 10, after all this is chili Chicken)
3 capsicums, cut into slices or slivers.
Spring onions, a handfull or 200 grams, chopped.
Onions and tomaotoes are optional, but to get a more Indian taste, you may add a roughly chopped Onion and two tomatoes.
A pinch of aji-no moto.
2-3 TBS of Soya Sauce.
Preparation:

Heat 2 TBS oil in a pan or wok.
Add the chicken, yes the chicken first.
Saute well till chicken become slightly gold.
(Should take 10 minutes, of continous sauteing with the spatula.)
Add the pinch of aji-no-moto.
Add the Chilli, capsicum, ginger garlic and saute for 5 more minutes.
**If you want to add Onions and Tomato add now.
Add spring onions, and mix well.
Add the soya sauce.
Add salt to taste ( lesser than your usual since soya sauce is also salty).
And keep mixing/turning with the spatula. Do that for 15 more minutes.
The Chili Chicken is now ready for the plates.