How to Make Taste Chicken Tikka Biryani Recipes Free Tips

Click Here to View Chicken Tikka Biryani Recipe Videos :

Spicy Chinese Egg Fried Rice Recipes | Indian-Chinese Egg Fried Rice Free Tips

Ingredients:

• Basmati rice- 2 cups
• Finely chopped onions - 2 medium sized
• Finely chopped french beans, carrot and green peas- 3/4cup
• Egg-5
• Salt - To Taste
• Pepper- To Taste
• GreenChili sauce - 1 1/2tsp
• Soy sauce - 2 tbsp
• Olive oil-3tbsp

Method:

Heat 2tbsp of oil in a kadai . Fry the onions, french beans, sliced carrots, green peasalong with little salt, green chili sauce, soy sauce till the veges turn crisp. keep it aside.

Heat another kadai and add 1 tbsp of oil. Break the eggs into the kadai, add some
salt and keep frying till the egg becomes into small pieces.

Wash the rice and fry along with the fried vegetables.

Mix the fried egg into rice and add 3 1/2 cup of water and transfer this content
into a microwave safe dish.

Cook this rice in microwave for 23 mts on high.

Serve Hot with Tomatoe Sauce.

How to Make Spicy Chana Rice | Simple and Easy Chana Rice Recipes

Ingredients:

• Basmathi Rice - 1 cup
• Sliced Onions - 1
• Chopped Tomatoes - 3
• Green Chillies - 3
• Chopped Ginger n Garlic - 1 tbsp
• Mixed Whole Spices - Cinnamon,Cardamom,Cloves
• Jeera - 1 tsp
• Turmeric Powder - 1 tsp
• Overnight soaked Chana Dhal - 1 cup
• Salt - to taste
• Oil - as you like

Method :

• Heat oil in the Pressure Cooker,season the whole spices and jeera seeds.
• Now add the sliced onions and saute it well.
• Then put the chopped ginger n garlic,Green chillies.
• After a 5 minutes add the chopped tomatoes.
• Have to wait till the tomatoes raw smell goes off.
• After that add the rice ,chana dhal, turmeric powder and salt.
• Stir it well the mixture and add the hot water as measured for the rice.
• Leave it to cook for 3 whistles.
• Serve the Spicy Chana Rice with chicken Gravy.

Coriander Leaves Veg Biryani Recipes | Free Healthy Indian Food Recipes

Ingredient :

• Basmati rice 1 cup
• Coriander leaves 1 bundle
• Peas 1/4 cup
• Cloves 2 nos
• Cinnamon 1 inch
• Onion 2 nos
• Ginger garlic paste 1 tsp
• Cashews 8 nos
• Green Chilly 2 nos
• Curd 5 tsp
• Turmeric powder a pinch
• Oil 1 tsp
• Salt to taste

Method :

• Clean and wash the coriander leaves. Grind it in a mixie with green chilly
• Chop the Onions and keep it aside
• In a kadai, pour the oil, add cloves, cinnamon, cardamom, onion, cashews, ginger garlic paste and fry for 5 minutes
• Add the peas and slightly saute it
• Then add the grounded kothamalli paste into it and fry it for one minute
• Add curd, salt and mix well
• Now the Kothamalli masala is ready
• Soak the Basmati rice in water for 10 minutes and drain the extra water
• Pressure cook the rice with the Kothamalli masala
• Once cooked, mix it well and serve it hot

Mushroom Biryani Recipes Free | Taste and Yummy Mushroom Biryani

Ingredients :

• Basmathi rice             3 cups
• Onion                        1 slit length wise
• Mushrooms/Kaalon    350 gm
• Cinnamon sticks         2
• Cloves                       2
• Bay leaf                     1
• Fennel seeds              ¼ tsp
• Red chilli powder       ½ tsp
• Coriander powder      1 tsp
• Garam masala powder ¼ tsp
• Turmeric powder        ¼ tsp
• Cilantro leaves             2 tbsp finely chopped
• Oil + Ghee                  2 tbsp
• Yogurt/Curd               2 tbsp
• Water                        4 cups

For Grinding

• Onion              1 cubed
• Green chillies   8
• Ginger             1 inch piece
• Garlic              6 cloves
• Mint leaves      One handful
• Cilantro           One handful
• Tomatoes        3 cubed

Method  

   

• Wash and soak the basmathi rice for about 20 min. Mean while grind the ingredients mentioned for grinding in to a fine paste and keep it aside.
• Do not wash the mushroom, use a clean damp cloth to wipe it. Mushrooms have the tendency of drinking up all the water and become very soggy.
• In a pressure cooker heat oil+ghee, add cinnamon sticks, cloves, bay leaves, fennel seeds and sauté until nice aroma comes out.
• Now add the onions and sauté until golden brown. Add the ground paste and sauté well until all the water in it evaporates and you will get a wonderful aroma.
• Add the sliced mushrooms and give a good stir, add the red chilli powder, coriander powder, turmeric powder, garam masala, salt and stir well until the masala is well blended. Add the yogurt mix it well and sauté for about 2 -3 min for the mushroom to cook.
• Once the mushroom is soft and masala is really blended well, add the required amount of water and let it come to boil. Now add the basmathi rice and cook for two whistles or without the whistle for about 12 -14 min. Switch off the stove after the steam releases garnish with coriander leaves and serve it hot with raita.

How to Make Prawn Biryani Recipe Free Tips | Spicy and Taste Prawn Biryani

Ingredients:

• 450 gms Prawn
• 2 cups Basmati Rice
• 6 Green Chili
• 3/4 cup of Cilantro Leaves
• 2 tbsp Ginger-Garlic Paste
• 1/2 tsp Cumin Seed Powder
• 1 tsp Coriander Powder
• 1 tsp Turmeric Powder
• 1/2 tsp Garam Masala Powder
• 1 cup Onion (finely sliced)
• 1/2 Tomato (chopped)
• 4 tbsp Cooking Oil
• 1 tbsp Ghee
• Salt to taste
• 3 tbsp Water
• 2 tbsp Coconut Milk

How to make Prawn Biryani:

• Wash the rice and soak it in water for 30 min.
• Drain and cook the rice normally in a rice cooker.
• Add a dash of ghee while cooking the rice.
• Make a fine paste of green chili, cilantro, garlic, ginger and 3 tbsp water. Keep it aside.
• Clean & devein the prawns.
• Marinate them with 1/2 tsp turmeric powder and 1/2 tsp salt.
• Heat oil in a pan and fry the prawns lightly for 3 minutes and keep it aside.
• In the same oil add the sliced onion and fry till light golden brown.
• Add the wet paste, and fry in medium heat for 5 minutes.
• Add rest of the spices and tomatoes and fry in medium heat till oil starts leaving the side of the pan.
• Add the fried prawns and fry for 5 to 10 minutes. Add little water if necessary. Add the coconut milk.
• Now grease the serving dish with little bit of ghee and put a layer of rice.
• Put a layer of prawn over it and then again rice.
• Garnish it with fried onions and cilantro leaves.

How to Make Egg Biryani Recipe | Taste Indian Egg Biryani Free Tips

Ingredients:

1/2 cup ghee / oil
8 large eggs (hard boiled)
1 large onion (finely chopped)
2 flakes garlic (curshed)
2 bay leaves
1-inch cinnamon stick
1 brown Cardamom (badi elaichi)
4 green cardamom pods (chhoti elaichi)
1/2 tsp turmeric powder
1/2 tsp chili powder or to taste
2 cups Basmati (long grain) Rice
21/2 cups warm water
Salt To Taste
1 tsp garam masala powder
1 tbsp chopped coriander leaves
3-4 tomatoes (thickly sliced) to garnish

Preparation:

• Heat the oil / ghee in a deep sauce pan and fry onions and garlic together with the bay leaves, cinnamon and cardamoms, until golden.
• Carefully prick the eggs with a fork and add to the pan.
• Stir in turmeric, chili powder and fry for about 5 minutes.
• Add pre-soaked rice and stir slowly and carefully for 2 minutes.
• Pour in water and salt to taste, and cook over a modeate heat until the rice is tender and water is absorbed.
• Sprinkle garam masala powder over it.
• Garnish egg biryani with chopped coriander and tomato slices, serve hot.

How To Make Chicken Biriyani – Free Tips for Chicken Biryani Recipe

CHICKEN BIRYANI :

Ingredients:


2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil

Preparation:

* Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.

* Marinate the chicken with this mixture and keep aside for 3-4 hours.

* Heat oil in a pan. Fry the onions until golden brown.

* Add the marinated chicken and cook for 10 minutes.

* Add 4 cups of water to the rice. Mix saffron in milk and add to it.

* Add cardamom powder. Add the chicken pieces.

* Pressure cook the rice. Mix gently.

* Garnish with green coriander leaves and serve hot.