Prawn fried Rice

Ingredients:
· 20-30
small Prawns
· 2 Cup Rice
· 1 Onion
· 1 Carrot
· 4 tbsp Oil
· Salt to taste
· 2 green Chilli
· 4 Cups Water
· 8 France Beans
· 1 tsp Soya sauce
· A pinch Ajinomoto
· 1 tsp minced Ginger
Method:
Use uncooked frozen shrimp without tail and head.
Chop French
beans. Peel and cut carrot into one and a half inch long thin strips. Chop onion
and green chili finely.
Wash and soak rice in four cups of water for one
hour.
Cook rice till almost done but not fully.
Heat oil and fry onion,
grated ginger and green chili lightly.
Add carrot and beans and cook for
three minutes.
Add prawns and cook for two minutes.
Add shrimp and cook
for two minutes, add cooked rice and salt. Fry for fifteen minutes with
stirring.
Add Soya sauce and ajinomoto and mix well.
Tip: To retain firm
texture of fish, add lemon juice when cooking is completed.

Peas and Prawn Rice

Ingredients:
· 1 tsp
Salt
· 2 tbsp Sake
· 3 cup Basmati Rice
· 400 gm Green Peas (in
shell)
· 20 medium sized
Prawns
Method:
After shelling the peas, take off all the skins as well.
Cut the prawns into approximately 1 cm square "before" boiling them.
Put
the peeled peas into boiling water seasoned with sake and salt. Boil for about 5
minutes. Then, take them out using strainer.
In the same water, boil prawns
at a lower heat for approximately 2 minutes. Do not boil longer than that
because it makes them too hard. You can remove them out when their colour turns
pink.
Cool the water in which you boiled the peas and shrimps, and use it to
cook rice.
Cook the rice as usual in the rice cooker.
Just 5 or 6
minutes before it finishes, open the cooker and add prawns and peas onto the
rice and cook together.
Tip: If you like fish as white as popcorn, add lemon
juice or milk to the liquid you cook it in.

Chicken Biryani

Ingredients:
· ½ kg
Chicken
· 2 Onions
· 6 Cloves
· 3 tbsp Oil
· 350 ml Curd
· 6 Cardamom
· 1 tbsp Garlic paste
· 1 tbsp Ginger paste
· 500 gm half cooked Rice
· ½ tsp Cinnamon powder
· 2 tbsp chopped Coriander
leaves
Method:
Grind all ingredients except chicken and rice.
Marinate the chicken in the mixture for 2-3 hrs.
Heat oil in a pan. Add
the marinated chicken and cook until tender.
Take a heavy pan and arrange
the chicken and rice in layers. Squeeze a lemon on the top layer and scatter
browned onions.
Seal the pan and cook over a very slow flame for 40-50
minutes.
Serve hot.
Tip: Use long-handled tongs instead of a fork -
forks pierce the chicken and allow the flavorful juices to escape.

Chicken Fried Rice

Ingredients:
· Chicken
Fried Rice
· 5 tbsp Oil
· 3 cup Rice
· ½ tsp Cornflour
· Salt as per taste
· 2 tbsp Soya sauce
· 1 cup Bean Sprouts
· 100 gm Mushrooms
· ½ kg Chicken breast
· 2 Eggs, slightly beaten
· A pinch of White Pepper
· 2 Spring Onions with tops
Method:
Remove bones and skin from chicken breast. Cut into small pieces.
Toss together chicken cornstarch, half teaspoon salt and dash white pepper.
In a karahi (wok) heat one tablespoon oil. Add eggs. Cook and stir until
eggs are thickened throughout but still moist. Remove eggs.
Wash and
thoroughly dry karahi (wok). Now heat tow tablespoons oil.
Add chicken and
stir fry until chicken turns white. Add bean sprouts, mushrooms and half
teaspoon salt. Stir fry 1 minute. Remove chicken and drain.
Now in two
tablespoons of oil add rice and stir fry 1 minute.
Stir in soya sauce and
dash white pepper. Add eggs, chicken mixture, green onions with green tops
chopped and stir fry half a minute.
Tip: Before roasting a chicken store in
the refrigerator for 24 hours for richer flavor.

chawal or tamater murgh

Ingredients:
·
3 tbsp Oil
· 3 Chilli powder
· 4 Onions, sliced
· 1 tbsp Garlic paste
· ½ cup Mint leaves
· 1 tsp Cumin powder
· ½ cup Tomato puree
· 4 Tomatoes, chopped
· Salt according to taste
· ½ cup Coriander leaves
· 6 cups Basmati rice,
cooked
· 1 kg Chicken
breasts, boneless
· 3 Green
Chillies, finely chopped
Method:
Slice the chicken breasts into thin
slivers, wash well and put dry. Keep aside.
Heat oil in a wok, add onion and
fry until golden.
Add tomatoes and garlic paste, cook for 10 minutes.
Mix-in tomato puree, green chillies, chilli powder, cumin powder, coriander
leaves and salt.
Add chicken and cook over medium heat until the chicken
gets done.
Spread 3 cups of rice in large oven proof dish, follow by a
single layer of chicken. Top it off with a layer of remaining rice and garnish
with mint leaves.
Cover with a tight fitting lid/foil and place in a hot
oven, 350° F, for 20 minutes.
Serve hot.
Tip: If you want to avoid using
colour in tandoori chicken, use lemon juice mixed with turmeric instead.

poodina murch pulao

Ingredients:
· 4
Cloves
· Salt to taste
· 3 tbsp Ghee
· 5 cups Water
· 3 Bay Leaves
· 4 Green Chillies
· 1 piece Ginger 2”
· ½ tsp Kala Jeera
· 2 Cinnamon sticks
· 1 cup Mint leaves
· ½ tsp Chilli powder
· 4 Black Cardamom
· 1 tsp Garam Masala
· 2 cups Basmati Rice
· 3 Onion, finely sliced
· 1 Tomato, finely chopped
· 4 tbsp Coriander leaves,
chopped
· 750 gms Chicken,
cut into 8 pieces
Method:
Wash and soak the rice for 30 minutes. Drain
water and put aside.
Boil chicken pieces with cinnamon, cloves, black
cardamom, ginger and a little salt in 5-cups of water. Cook until just tender.
Remove from fire, strain and reserve the chicken pieces and stock
separately. Discard whole spices alongwith ginger piece.
Heat ghee, fry
sliced onion until golden brown. Add green chillies, chicken pieces, chopped
tomato, chopped coriander leaves and mint leaves.
Saute until light brown,
add chilli powder, garam masala, salt and kala jeera.
Measure 4 cups of
stock into a heavy saucepan. Add strained rice alongwith chicken and bring to a
boil.
Cover and cook over medium flame until the liquid gets absorbed.
Serve piping hot alongside raita as an accompaniment.
Tip: For
tenderizing soak chicken in buttermilk, cream or yogurt.

poodina murch pulao

Ingredients:
· 4
Cloves
· Salt to taste
· 3 tbsp Ghee
· 5 cups Water
· 3 Bay Leaves
· 4 Green Chillies
· 1 piece Ginger 2”
· ½ tsp Kala Jeera
· 2 Cinnamon sticks
· 1 cup Mint leaves
· ½ tsp Chilli powder
· 4 Black Cardamom
· 1 tsp Garam Masala
· 2 cups Basmati Rice
· 3 Onion, finely sliced
· 1 Tomato, finely chopped
· 4 tbsp Coriander leaves,
chopped
· 750 gms Chicken,
cut into 8 pieces
Method:
Wash and soak the rice for 30 minutes. Drain
water and put aside.
Boil chicken pieces with cinnamon, cloves, black
cardamom, ginger and a little salt in 5-cups of water. Cook until just tender.
Remove from fire, strain and reserve the chicken pieces and stock
separately. Discard whole spices alongwith ginger piece.
Heat ghee, fry
sliced onion until golden brown. Add green chillies, chicken pieces, chopped
tomato, chopped coriander leaves and mint leaves.
Saute until light brown,
add chilli powder, garam masala, salt and kala jeera.
Measure 4 cups of
stock into a heavy saucepan. Add strained rice alongwith chicken and bring to a
boil.
Cover and cook over medium flame until the liquid gets absorbed.
Serve piping hot alongside raita as an accompaniment.
Tip: For
tenderizing soak chicken in buttermilk, cream or yogurt.