can you post your receipe for haleem, chili chicken and boneless chicken biryani
Chili Chicken
Ingredients
3 1/2 lbs boneless chicken (cut into 1 1/2 inch square pieces)
5 tablespoons tandoori spice mix
7 tablespoons lemon juice
1 jalapeno (sliced)
7 leaves curry leaves (kari patta)
2 tablespoons red food coloring
3 1/2 tablespoons red chili paste
2 tablespoons oil (optional)
Directions
1In a pan add the chicken & stir fry till its half cooked or the water dries up.
2Next add 2 tablespoons tandoori spice mix & 4 tablespoons lemon juice & cook on high heat till the chicken is completely done.
3Now add the remaining tandoori masala, lemon juice, red food color, & red chili paste. Cook for 5 minutes on high medium heat.
4In the end add jalapeno, curry leaves (kari patta) and oil & simmer on medium heat for another 5 minutes.
5Your chillie chicken is done. Serve with rice, naan or parathas with chutney, raita & salad.
Boneless Chicken Biryani is basically how I make Sindhi Biryani. Instead of using chicken with bones I buy Chicken strips or Chicken breasts & cut them into strips.
**Sindhi Biryani/Boneless Chicken Biryani
Ingredients
**1-1 1/2 kg mutton/ Chicken cut into small pieces/ Chicken strips
1 kg basmati rice (soaked in water for atleast 1/2 an hour)
1/2 kg potato (cut into large chunks)
1/2 kg tomato (chopped)
250 g yogurt
1 teaspoon red chili powder
4 teaspoons salt
3 medium onions
2 teaspoons garlic paste (Lehsan)
2 teaspoons ginger (Adrak)
8 green cardamoms (Chhoti Ilaichi)
4 black cardamom pods (Bari Ilaichi)
10 cloves (Laung)
10 pieces black pepper (Kali Mirch)
1 teaspoon cumin seed (Zeera)
1 cinnamon stick (Dalchini)
2 bay leaves (Tez Patta)
250 g oil
6 green chilies
2 tablespoons coriander leaves (Dhaniya)
2 tablespoons mint leaves (Podina)
2 pinches yellow food coloring
10-15 prunes (Aaloobukharay)
3 teaspoons salt
3 bay leaves
3 cinnamon sticks
2 black cardamom pods
Directions
1Slice the onion and fry it in oil until it is light brown. Take out 1/4 of it and keep aside.
2Add Garlic (Lehsan), Ginger (Adrak), tomatoes, prunes (Aaloobukharay), salt, chili powder, cloves, cardamoms, Black Pepper, (Kali Mirch), Cumin Seeds (Zeera), and cinnamon to the remaining fried onions.
3Fry this until the tomatoes are tender and the water is dry.
4Then add meat, yogurt and water (if desired) and cook on medium heat until the meat is tender and the water has evaporated.
5On other side boil the potatoes until they're half cooked.
6Now, add green chillies, mint, coriander leaves, and the half boiled potatoes to the meat. Simmer for 2, 3 minutes. Your meat curry is done.
7Boil the rice with salt, bay leaves, cinnamon sticks and black cardamom and drain the water off when the rice is half done.
8Layer the curry with the rice in a pot in one on one layers. Sprinkle the food color, fried onions, and chopped mint leaves on top of the last layer.
9Close the lid tightly making sure no steam passes out of the pot and cook on low heat until the rice is done.
10Gently mix it before serving.
11Serve with Raita.
For Haleem I just use Shan spice mix.
