Wondering what to do with your leftover boil rice? This easy and quick Boneless Plain Biryani recipe is a great solution of your problem. Left overs can be too much valuable when you have lack of timings and guests arrived suddenly. This boneless Plain biryani could help you out in that situation. Frozen chicken stock, rice and boneless chicken are main ingredients to prepare this recipe. This is a nice aromatic rice dish and perfect to make any day of the week.
Photo: Boneless Plain Biryani Recipe
Check it out the Boneless Plain Biryani recipe here!!
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 4
Difficulty Level: Medium
Ingredients
500 gm boneless skinless chicken, cut into 2 inch pieces
2 cups boiled rice
1 cup chicken stock
1/2 cup clarified butter or ghee
1/2 cup milk
2 bay leaves
1 piece of nutmeg
1 pinch of saffron
2 piece mace
6 green chilies
1 tablespoon ginger garlic paste
1 tablespoon kewra
1 teaspoon black cumin seeds
1 teaspoon black pepper
1/2 teaspoon badyaan flower powder
1/2 teaspoon yellow food color
salt according to taste
Directions:
Step 1
Heat ghee or clarified butter in a large pot.
Step 2
Add ginger garlic paste, bay leaves, black cumin, nutmeg and mace. Cook for 1 minute then add boneless chicken and cook until all juices run clear.
Step 3
Add chicken stock salt and green chilies. Cover with a lid and simmer for 10 minutes or until chicken is tender.
Step 4
Now Layer boiled rice, badyaan flower powder, kewra, saffron, mint and yellow color. Tightly cover the pot and simmer for 10-15 minutes on low flame.
Step 5
Turn the stove off. Take it out in a dish. Delicious Boneless plain biryani is ready to serve. ENJOY!!
Melt-in-the-mouth chicken `n cheese starter.This Chicken Cheese Kabab Recipe is for all ladies who want to make something new with chicken. Make it at home and you will forget the restaurant one. Simply Delicious and mouthwatering. Check it out the Chicken Cheese Kabab Recipe here!!
What could be more yummy than this Tandoori Chicken Wraps recipe in hunger? Another Yumilicious and different variety of Chicken Wraps. I made a spicy hot version, and completely loved it. You can prepare this Tandoori Chicken Wraps at home easily and may enjoy its smokey and meaty taste with whole family and friends. Check it out the Tandoori Chicken Wraps recipe here!!
750 gm boneless skinless chicken breasts, cut into strips
1 cup plain yogurt
2 tsp tandoori masala mix
1 tsp curry powder
1 tsp black pepper
1 tsp red pepper flakes
1 tsp salt
1 tsp cooking oil
a pinch of turmeric powder
a pinch of red food color
For Spicy Yogurt Sauce:
1 cup plain yogurt
1 cucumber, shredded
1 onion, grated
1 tsp green chutney
1/2 tsp chat masala
1/4 tsp red chili powder
For Chicken Wraps:
8 tortilla breads
1 tomato, thinly sliced
1 onion, thinly sliced
1 cup lettuce leaves, chopped
1/2 cup green mango chutney
1/2 cup chili garlic sauce
[/tab] [tab]Yield: 8 servings
Amount Per Serving:
Calories: 552.6
Fat: 19.4 g
Cholesterol: 59.0 mg
Sodium: 1595.1 mg
Carbohydrate: 64.6 g
Dietary Fiber: 4.2 g
Sugars: 6.5 g
Protein: 28.4 g
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Directions:
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Step 1
To Make marination:
In a mixing bowl, mix together the yogurt, tandoori masala, curry powder, black pepper, red pepper, salt, turmeric powder and food color.
Step 2
Put chicken in the yogurt mixture. Stir to coat evenly. Cover and marinate in the refrigerator for 1 hour.
Step 3
To Make Yogurt Sauce: In a small bowl, combine the yogurt, cucumber, onion, chat masala, red chili and green chutney. Stir until smooth. Cover and place in the refrigerator for 30 minutes.
Step 4
Now heat 1 teaspoon oil in a deep pan or skillet over medium high heat. Add chicken along with all the marinade. Stir and cook for 15-20 minutes or until chicken is no longer pink and all water dries up.
Step 5
To serve: Lightly toast the tortilla bread. Divide chicken into 8 equal portions. Top each tortilla with yogurt sauce, lettuce leaves, mango chutney, tomatoes, onion and chili garlic sauce. (whatever else you like).
Step 6
Roll up the wraps and secure with a woodenpick. Delicious Tandoori Chicken Wraps are ready too serve. ENJOY!!
A great combination of homemade cottage cheese(paneer) and Manchurian sauce. Must try this Paneer Manchurian recipe and impress your friends and family. It’s so easy to make and delicious in taste.
Marinate the pieces with salt and two teaspoons of ginger-garlic paste and keep aside for 10 minutes.
Step 3
Mix cornflour, flour, egg white, ginger-garlic paste, salt in a bowl and make a batter using little water.
Step 4
Dip the paneer pieces in this batter and fry in hot oil until they turn golden.
Step 5
In another pan heat oil and fry the chopped garlic cloves.
Step 6
Now add Soya sauce, spring onions, fried paneer pieces, green chillies, salt, Chinese salt, one and a half cups of water and let the ingredients simmer.
Step 7
Take three teaspoons of cornflour and half a cup of water and mix well.
Step 8
Add this to the boiling mixture and cook well until the sauce thickens.
Step 9
Add green onions.Dish it out. Paneer Manchurian is ready to serve.
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If you like Paneer Manchurian Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouthwatering Paneer Manchurian, do share with us and we would be glad to give it a try.
This is easy to do. A tender cut of beef is sliced thin and marinated with lemon juice and soya sauce for at least an hour or longer. Check it out the Filipino Beef Steak Recipe here!!
This Fried Mutton Kidneys recipe can be rapidly cooked with in 25 minutes. Kidneys are rich and nourishing, so a small portion served with mashed potatoes or rice will make a very satisfying meal. Check it out the Fried Mutton Kidneys recipe here!!
Rinse the kidneys thoroughly with salt and garlic water.
Step 2
Heat oil in a frying pan until it is very hot, then add kidneys, ginger and garlic paste and salt to it. Note: [Quickly cover the frying pan because the kidneys will immediately splutter.]
Step 3
When the water has evaporated add all the spices and stir until it gives off aroma (this indicates that the spices have been roasted).
Step 4
Squeeze lemon juice on it, cook for a minute. Remove from the heat. Fried Mutton Kidney is ready to serve.
Balti Fish Curry Recipe _ Possibly the world’s best fish curry. So moreish and flavorful. Try out this balti fish curry recipe and don’t forget to leave comment below.
Wash the fish pieces in cold water and drain in a colander for 15 minutes.
Step 2
Put the oil in a deep frying pan and add the ginger and garlic, then stir fry for 2 minutes.
Step 3
Add the tumeric, salt, ajowan, ground coriander and red chilli powder and mix well.
Step 4
Cook, uncovered, on a low flame for 5 minutes. Now add the yogurt. Stir well.
Step 5
Cook the mixture uncovered on a low heat, stirring from time to time, until oil separates out and excess liquid evaporates.
Step 6
If the mixture starts sticking stir in 2 tablespoons of water. Gently put the fish pieces into the frying pan and cook uncovered, on a medium heat for 7-10 minutes or until cooked thorough.
Step 7
Garnish with chopped coriander and garam masala. Balti Fish Curry is ready to serve.
I think my readers will be happy seeing some Pakistani recipes here. This time I have brought a simple chicken curry for you, Lahori Murgh, from the famous Lahori Cuisine. Very easy to make and mouthwatering Chicken Curry. Try out this Lahori Murgh recipe, hope you are going to love it .
Heat oil in a deep pan or wok. Add whole garam masala and saute it for 30 seconds or until garam masala leaves aroma.
Step 2
Add ginger-garlic paste, cook and stir for few minutes. Now add degi mirch powder, coriander powder, black pepper powder. Cook for 2-3 minutes or until it leaves oil.
Step 3
Add chicken pieces and cook for 10-12 minutes or until the chicken is half cooked.
Step 4
Add tomato puree, brown onion paste and cashew nut paste Cook for another 10 minutes or until the sauce (gravy) is thickened.
Step 5
Take it out in a dish. Garnish with fresh coriander leaves and green chilies. Lahori Murgh is ready to serve.
Cabbage and Capsicum Pulao Recipe _ a healthy aromatic pulao recipe which is quite easy to prepare and is typically relished with a cooling raita. Check it out the Cabbage and Capsicum Pulao Recipe here!!
Try this great variation to the classic Chicken keema and Egg recipe – a perfect protein packed delight for those who loves to eat eggs and chicken. In about 30 minutes, you have an incredibly flavorful meal. You can also very easily make this for just one person, or as many as you want.
Photo: Chicken Keema and Egg
Check it out the Chicken Keema and Egg recipe here!!
Try this great variation to the classic Chicken keema and Egg recipe – a perfect protein packed delight for those who loves to eat eggs and chicken. In about 30 minutes, you have an incredibly flavorful meal.
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4
Author Bushrah @ Recipestable
Ingredients
500gm chicken mince or any other mincekeema
2tablespoonvegetable oil
1teaspoongarlic paste
1teaspoonchopped ginger
1small onion chopped
2 tomatoesfinely chopped
1teaspooncumin powderzeera powder
1teaspooncoriander powder
1/2teaspoonturmeric powder
1teaspoonThai red curry paste
8-10curry leaves
2tablespoonhot and sweet sauce
1/2teaspoonmustard paste
4hard boiled eggs.
Salt to taste
For Garnishing
1double fried egg
1tablespooncoriander chopped
Instructions
Method
Heat oil in a wok or deep pan over medium heat. Saute the onion in it.
Add garlic and ginger.Cook and stir for 1 minutes. Then add tomato. Season with powdered spices and salt. Stir well.
Add thai curry paste, curry leaves and chicken mince. Cook and stir for 5 minutes or until meat is no longer pink.
Add hot and sweet sauce and mustard paste. Mix well.
Cover and simmer for 10-12 minutes on a medium flame or until half done.
Fry the keema on high flame for 3 minutes. Add a little water and cook for another 10 minutes. Finally mix in the shredded egg .
Garnished with wedges of hard boiled eggs and chopped coriander. Chicken Keema and Egg is ready to serve.
Notes
Serving Suggestions: Serve with boiled rice or chapati.
These are the ultimate steakhouse burgers. They are packed with flavor and reliably juicy, even when cooked to well-done.
Who doesn’t love a big, tender, juicy Jumbo Beef Burger? Problem is, they’re difficult to replicate at home because most steakhouses blend different cuts of beef — like sirloin, chuck, and short ribs — to customize the flavor and fat content of their burgers. It’s certainly possible to grind your own meat or ask your butcher for a special blend, but it’s not always practical. Fortunately, there’s an easier way. By combining ordinary supermarket ground beef with a panade — or mixture of bread and milk — and lots of seasoning, you can make steakhouse-style burgers in no time.
Quick and easy walnut chicken recipe which help you get dinner on the table in 1 hour or less. Must try out this Walnut Chicken recipe and don’t forget to leave a comment below.
A simple and quick Chinese Dry Beef Chilli Recipe that is going to give you the taste of authentic Chinese food. Super hot and fragrant Chinese dry beef chilli. Give it a try!!
Photo: Chinese Dry Beef Chilli Recipe
Bismillah, let’s begin!
Check it out the Chinese Dry Beef Chilli Recipe and printable version below.
Chicken Angara is another recipe of spicy dry chicken curry. Chicken angara is made with boneless chicken pieces cooked in almond and tomato paste. Amaze your friends and family by cooking deliciously perfect Chicken Angara. Follow step by step instructions of Chicken Angara recipe !!
