Indian Recipes (4)

(Now Lets begin of making process of Chicken Biryani First off all make chopped 5 onions and then make chopped Chicken into pieces take it a empty bowl and pour it the chicken inside the bowl then make add chopped Onions, Ginger Paste,Garlic Paste, Salt, Turmeric powder, Red Chili Powder, Cumin Powder and Coriander powder, Mustard Oil in the Chicken and make all the spices as together in the bowl where is the Chopped chicken is there after mixing all the spices . Make it on the Gas Stove put it on the stove a Aluminum Container with the Cover use any cooking oil like Mustard Oil is better to make a a Chicken in a very good Taste just make it pour inside of the Container and then add it Cumin Seeds and Bay Leafs pour it then on Later put it all the marinated the chopped chicken in the Container then make stir as well and up to an Hour to make cook the Chicken when the chicken is in Cook pour it Any type of Hard Boiling Rice into the Chicken and put it all the things like Dry Grapes,Cashew Nuts and Cherry's and the Add Margarine or Butter full Packet into the Hot / Warm Container and then again stir well and when the stirring is over use it to make seal the Aluminum Container by help of the Container Cover and put it heavy stone in the upper portion of the Aluminium Container Cover and make verify the Container should be get sealed by help of heavy stone by which the smell of Biryani should not get exposed .So make verify by your self and after 1 hour become you can remove the seal of the Aluminium Container Cover and then you will find it the sweet and salty mixed Chicken Biryani and flavored by Cashew Nuts and the color will be changed when you will open the Container on where you have cooked the Chicken Biryani and after ward serve it the Chicken Biryani and eat it the Chicken Biryani .)

Indian Food

Dry-grind a tablespoon of peppercorns, 5 cloves, 5 cardamoms, 1-inchcinnamon stick, 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 2 dried red chillies, 1 bayleaf. Store the powdered garam masala in an airtight bottle.

To prepare the rice: Thoroughly wash the rice and put it into an electric rice cooker. Add the same quantity of water, 1 level tablespoon of salt, the bayleaf, 5
peppercorns, 3 cloves, the cinnamon stick, the mace, 3 cardamoms, the black
cardamom, the turmeric, and half a cup of beaten yogurt. Mix the contents
thoroughly and put it up to cook. The rice cooker will switch off automatically
when the rice is cooked.   
 
To prepare the chicken: Heat four tablespoons of groundnut oil in a wok. Add the chopped onions,green chillies, cumin and poppy seeds, ground coriander, ginger and garlic
paste, 5 peppercorns, 3 cloves, 3 cardamoms, and keep stirring until the onions
turn golden brown.  Add the chicken pieces and stir-fry for about five
minutes. Then add the chopped coriander, the mint, the remaining yogurt, the
chopped tomato, the teaspoon of garam masala powder, salt to taste, and just
enough water to prevent the mix from sticking to the bottom of the wok.
Continue to stir-fry, adding a little water from time to time until the chicken
is cooked, but keeping the dish relatively 'dry'.
 
Empty the contents of the wok into the rice cooker, then add thepre-fried onions and mix well, making sure to separate the cooked rice if it
has caked.
 
Serve hot, accompanied by a green salad or roasted poppadoms.

Wash and prepare Vegetables. Boil 2 pints filtered water, pour over vegetables and seasonings; Add everything but rice to the Slow Cooker and walk away for a couple of hours.....

Place Rice in a Microwave Bowl, add one tsp olive oil, salt and pepper and 2 cloves garlic; add boiling water, place in microwave for 8 minutes or so and voile, you have a delicious Vegetable Curry.

Pair this with Rioja Wine and Nan bread and Enjoy ....