Achaari chicken ( with Raw mango pickle)

Whenever the question comes across my mind “ what to eat when I am so bored with everything I cook”, I start experimenting tweaking different recipes available in internet and comes out with some innovative variation of that. The recipe shared below is also an outcome of such experiment where I tried my own variation to the traditional “Achaari chicken” and it became a  delightful surprise for me and my friends who are too  hunting  for  a completely different style chicken curry. 

  Traditional Achaari chicken curry is a spicy, tangy and extremely aromatic thick chicken gravy which contains all spices used in Pickle and hence the name Achaari (pickle). My version is little different and simple where I have used Raw Mango Pickle or “Aam ka achar”instead of using much additional spices and that makes it quick and easy to prepare.

 If you are yet to taste this lip smacking ‘chicken curry with pickling spices’, go through the recipe here:

Ingredients:

1.              Chicken- 1 kg (Medium pieces preferably whole leg pieces)

2.              Onion finely chopped 1 large

3.              Onion paste of 2 medium Onions

4.              Tomato puree- of 1 large tomato

5.               Ginger garlic paste-2 tbsp

6.               Green chilly slit-4 nos.

7.               Turmeric powder- 1 tsp

8.               Coriander powder- 1 tsp

9.                Chili powder-1 1/2 tsp (as per spice tolerance)

10.              Raw mango pickle-2 and 1/2 tbsp (Store bought)

11.              Garam masala powder- 1/2 tsp

12.              Curd/yogurt- 1/2 cup

13.              Lemon juice-2 tbsp

14.              Dried Fenugreek leaves (optional)

15.              Salt-to taste

16.              Sugar as per taste

For seasoning:

1.              Mustard oil-4 tbsp

2.              Mustard seeds- 1/4 tsp

3.              Fennel seeds-1/4 tsp

4.              Cumin seeds- 1/4 tsp

5.              Fenugreek seeds- 1/4 tsp

6.              Black cumin seed (kalojeera/kalaunji)

                 You can use Paanch phoron (1 tbsp) if you have at home which is the mix of all these five above                          whole spices

7.              Bay leaf-1

Add caption

Method:

1. Marinate the cleaned chicken pieces with lemon juice, Mango pickle (you can use homemade or store-bought pickle and this is not a part of traditional recipe but adding pickle take the dish to a whole new level and give an amazing taste and aroma), Curd, salt and red chili powder. Keep it in refrigeration for at least an hour.
2. Heat mustard oil in a pan, add all the seasoning ingredients one by one or Paanch phoron. Once it starts crackling, add chopped Onion and fry for a minute.
3. Add onion paste and sauté until it turns golden. Now add Ginger and garlic paste and slit green chili. Fry the masala for 4 to 5 minutes on medium flame till raw smell goes off
4.  Add turmeric powder, coriander powder and Tomato puree and sauté the mixture for another 4 to 5 minutes
5.  Add marinated chicken and mix well and cook it on high flame for 4 to 5 minutes with continuous stirring. Cover and reduce the flame and let the chicken cook in its own gravy for 12-15 minutes.
6. Add one cup of hot water and cook it covered for another 12 to 15 minutes until the chicken pieces becomes soft and oil separates and floats on top
7. Adjust salt and sugar as per taste.
8. Finally add garam masala powder and kasuri Methi powder. Switch off the flame and let it cover for few minutes and your lip-smacking Achari chicken is ready!

Mutton Rogan Josh

'Mutton Rogan Josh' is a very popular North Indian  delicacy. It is basically originated in Kashmir and the original recipe derives its name from Kashmiri red chilli's and literally means 'Red Lamb'. There are lot of variations  made in this recipe depending on the region where it is prepared. Here I have made a small variation by adding cream in the preparation which is usually  found in various Punjabi dhaba and restaurants. Its gives a creamy color  and consistency to the dish which makes it more delicious.

Ingredients:

Mutton	1 kilo
Onion finely chopped	3
Curd	1 cup
Ginger paste	2 tbsp
Garlic paste	2 tbsp
kashmiri red chilly powder	1 tsp
Cumin seeds	1 tsp
Garam masala powder	1 tsp
Coriender powder	2 tbsp
Turmeric powder	1/2 tsp
Cumin powder	1tsp
Black pepper corns	1tsp
Cloves	6 to 8
Bay leaves	2
Green cardamom	6  to 8
Cinnamon	5 stickds
white cream	2 tbsp
Salt	As per taste
Chopped coriender leaves
Mustard oil

Method:

1.    Wash mutton properly and cut into medium size pieces. Now in a bowl mix mutton with curd and little salt, and keep aside for at least 2 hours.

2.     Heat oil in a pan and add bay leaves and whole spices like cumin seeds, cinnamon stick, cardamom, peppercorn and clove. When they starts crackle add chopped onion and fry until it turns golden yellow. Now add ginger garlic paste and fry for a couple of minutes.

3.  Add turmeric powder, red chili powder, cumin powder, coriander powder and little water. Fry the masala until oils gets separated from it. Now add marinated mutton and fry with masala for   to 5 minutes in high flame. Now reduce the flame and add 2 cups of water,  garam masala  powder, and little salt as we have already added while marinating the mutton. Now cover it with a lid and let it cook  until  the mutton becomes tender and the consistency of gravy becomes medium thick.

4.     When the mutton pieces are well cooked  add cream and stir and cook again for about 3 minutes.

            Garnish with chopped coriander and serve hot with Rice, Roti, Naan or Parathas.

            Enjoy this restaurant style Mutton Rogan josh at home.

Fish Pakora/Fish fritters

Today, I am going to share a very tasty snacks preparation called “Fish Pakora” or “Fish Fritters” which is just perfect as starter for parties and is equally good for  every day snack. This recipe is specially for those fish lovers who got bored with typical fish recipes. I made this fritters using Rohu fish, but any fish will go for that. It is  very easy to prepare and takes less than 15 minutes with marinated fish pieces and requires limited ingredients. Hope you will enjoy having this snack during tea time.

Ingredients:

Fish pieces	300 gms
Ginger garlic paste	1 tbsp
Tomato sauce	1 tbsp
Soy sauce	1 tbsp
Turmeric powder	1 tsp
Red chili powder	1 tsp
Cornflour	½ cup
Gram flour	½ cup
Egg	1
Garam masala powder	1 tsp
Salt	As per taste
Oil for frying

Method:

1. Wash the fish properly and cut into small pieces. Take out the long fish bones from it.
2. Take the fish pieces in a bowl and add ginger garlic paste, turmeric powder,red chili powder, tomato sauce, soy sauce, garam masala and salt and then mix it well and keep for marinate in refrigerator for about 2 hours.
3. To the marinated chicken add cornclour and gram flour (Besan) and a beaten egg and mix it well to get a smooth batter  with dipped fish pieces.
4. Heat oil in a pan and drop fish pieces dipped in batter one after another and deep fry those pieces first in low flame for  about 5 minutes and then in medium flame for a couple of minutes until the fish inside cooked well and it becomes crispy brown from outside.
5. Take out the fried pakora in a serving dish and serve hot with mint chutney or tomato ketchup.

Chicken and Bell Pepper Stir-Fry

Chicken stir fry is a very delectable and easy to prepare dish which is very special yet common dish in my regular menu. This dish is meant to be hot and spicy with marinated chicken pieces stir fried with bell pepper pieces. I usually prepare this by marinating the chicken pieces with Soy sauces, chilly powder, ginger garlic paste, cornflour. Those pieces are then stir fried instead of deep frying them with batter and then tossed with fried onion and bell pepper which make the whole job quick and easy. If the preparation is done in advance, it can be tossed and served within a short span of time.

Ingredients:

Chicken (boneless skinless)  1(cut into pieces) Ginger-garlic paste    1tbsp gram masala                   1tsp corn flour                          2tbsp chili powder                   2tbsp Soy sauce                       2 tbsp Tomato sauce                     1 tbsp lemon juice                  2tsp Pepper powder                   1tsp Salt- as per taste. Bell pepper (Diff. colors)       1 each Onion  (chopped)                            1 medium Garlic(chopped)              5 to 6 clove Oil

Method:

1. Take chicken pieces in a large bowl and add soy sauce, ginger garlic paste, tomato sauce, red chili powder, garam masala,  powder lemon juice, salt and cornflour. Mix it well and let it marinate for at least 2 hrs.
   
   
2. Chop onion and cut bell pepper (red yellow and green) into big chunks and keep aside.
   
   
3. In a pan put the oil and stir fry the chicken for 8-10 minutes until the chicken is cooked well (it will become tender and brown in color).
   
   
4. Remove the chicken pieces and keep aside and in the remaining oil stir fry the Bell peppers (Capsicum)  for few minutes (Don't overcook the veggies, it should be crunchy). Take it out and keep aside.
   
   
5. Before serving , heat little oil in a pan and add chopped onion and garlic and fry for a minute and then add soy sauce and tomato sauce. Now add the chicken pieces and bell peppers. Now toss the fried chicken pieces and fried veggies adding some pepper powder.

Garnish with spring onion and serve with noodle, fried-rice or chapatti or you can enjoy it even as a starter.

Chicken Kasha / Kosha Mangsho/ Spicy Dry Chicken

Chicken Kasha is a typical Bengali dish. It is actually a semi dry preparation of chicken slowly cooked with different types of spices keeping the pieces intact without breaking them.

Ingredients:

Chicken                              1kg
Onion                                 3 large (paste)
Ginger garlic paste              3 tbsp.
Tomatoes                           3 (ground to paste)
Turmeric powder                1 tsp
Red chili powder                2tsp
cumin powder                    1tsp
Coriander powder              1 tsp
Garam masala powder        1 tbsp
Cinnamon                           2 stick
Cardamom                         5 to 6
Clove                                 5 to 6
Bay leaves                          3
Mustard oil
Ghee                                1 tblsp
Salt                                   (as per taste)
Sugar                                1 tsp

Method:

1.Wash chicken properly and cut into medium sized pieces. Take chicken pieces in a large bowl and add onion paste, ginger garlic paste, turmeric powder, cumin powder, red chili powder, salt and 3 tablespoon of mustard oil. Mix thoroughly and keep for marination for about 3 hours.

2. Heat  mustard oil in a non stick pan. Add whole garam masalas (cardamom, cinnamon, bay leaves, clove, Aniseed). When masala starts spluttering add the marinated chicken . Stir the chicken along with the masala slowly and continuously in medium flame so that masala cooked completely along with the chicken.

3. When masala starts leaving oil add tomato puree and 2 cups of warm  water and mix it. Cover it with lid and let it cook for another  8 to 10 minutes with occasional stirring. When the water evaporates and chicken pieces becomes tender and garam masala powder and sugar. Cover it for another 4 minute in low flame.

4. Remove it from fire and add 2 tsp of ghee and sprinkle some more garam masala powder. mix it well.

Serve hot and enjoy with steamed rice or parathas.

Sobha of Food Maaza has awarded me with a lovely award. She is having an wonderful blog with  varieties of  mouthwatering recipes. Thanks Shobha for  your wondrful words and the award.

Machher muror jhaal / Spicy fish head

On poila boishakh, my hubby brought a giant Rohu fish whose head alone was of 1.8 kilos in weight. Although he relishes any preparation of fish headvery much but that day he has  specially requested for these  dish which my mother in law used to make always for him during his childhood days. In this preparation whole fish head is cut into two halves and fry each half with spices keeping the piece intact, so I think you have already understood how much effort has to be given to cook it.

Ingredients:

Fish head
Onion (chopped)       1 Large
Garlic (chopped)        5 to 6 clove
Green chili                 4 to 5
Tomato (chopped)    1 large
Turmeric powder      1 tsp
Chili powder            1 tsp
Mustard oil
Salt
sugar
Coriander leaves (chopped)

Maaccher muror Jhaal

Method:

1.Cut the Fish head into two halves. Wash it properly and mix turmeric powder, chili powder and salt to it.

Keep it  marinate for half an hour.

2. Heat oil in a pan and fry the fish head pieces for about  6to 8  minutes in medium flame covering the pan with a lid. Turn the pieces once while frying so that both side gets fried well keep it intact. Remove it and keep aside.

3. Heat oil in the pan again and add garlic and onion. Fry until the onion becomes golden yellow. Add chopped green chili and chopped tomato. Saute for sometime and add turmeric powder, red chili powder, salt and little sugar and again stir for a couple of minute. Now add fried pieces of fish head  and wrap the masala gently so that it mix well  with pieces and the pieces doesn't  break. Add 2 to 3 tablespoon of water and cover it. Let it cook for about 4 to 5 minutes in low flame.

4 Add  chopped coriander leaves. Mix it and cover it for sometime reducing the flame. Remove it and transfer in a plate gently.

Garnish  with fresh coriander leaves, onion rings  and serve with steamed rice.

Shorshe Ilish (Hilsa in mustard)/ Bhapa Ilish

Hilsa fish, commonly known as 'Ilish maachh' in Bengal is very much popular fish among Bengalees. Any preparation with Ilish becomes Bengal delicacy. Ilish is actually considered as national fish of Bangladesh and it is extremely popular in the Indian states adjacent to Bangladesh border. It is actually a sea fish but it lays egg in rivers and thats the time when they are caught, that is why sometimes we get eggs inside the fish and which makes it even more tasty. Any preparation of Ilish usually doesn't require much of spice as the aroma of the fish itself is enough to make the dish delicious. Today I want to share the recipe of 'Shorshe Ilish', a famous Bengali delicacy, which is actually Hilsa cooked in mustard sauce. This is one of the easiest preparation of Ilish and can be cooked in Microwave also.

Ingredients:

Hilsha/Ilish fish 5 or 6 pieces
Mustard seed 3 tbsp
Onion 1pc (finely chopped)
Green chili 4 to 5
Turmeric powder 1 tsp
Salt (as per taste)
Sugar (as per taste)
Mustard oil


Method :

1. Soak mustard in water for about an hour and then grind it into a fine paste.

2. Clean the pieces of Ilish fish and placed it in a steel container box having lid.

3. Add the mustard paste to the fish and then add chopped onion, turmeric powder, slitted green chilis, salt and little sugar and finally 2 tbsp mustard oil mustard oil. Now mix the whole mixture so that the paste get mixed thoroughly with the fish. Now close the lid of the  container.

4. Heat a large pan and add about 4 cups of water. Now placed the steel container inside the  pan . Cover the pan and let it cook in high flame for about 5 minute and then  reduced the flame and cook for another 12 to 15 minute(Check the level of water inside the pan at regular interval it shouldn't get dried up).

5.   In case of Microwave preparation, mix  whole ingredient including the fish  in a microwave safe  closed container. Close the lid and cook it in microwave for 8 to 10 minute.
6.  Serve hot with steam rice. 

Tandoori chicken

Today I was thinking of making some grilled special item in my OTG  and my hubby has suggested to make chicken Tandoori as we all love eating this tempting item in restaurant. Before I have gone through several websites in order to get the recipe of authentic tandoori chicken and I found various ways to cook  it at home and   it is very easy to cook  in two major steps first by simply marinating it in yogurt and spices and then roasting/grilling it into conventional oven. I made it in its simplest version with chicken leg pieces and available spices and believe me still it looks perfect and  delicious.

Ingredients :

Chicken leg piece           8pc
Ginger garlic paste        2 tbsp
Lime juice                       1 pc
Soy sauce                        1 tsp
Cumin powder               1 tsp
yogurt                             3 tbsp
Garam masala powder  1tsp
Red chili powder           1tsp
Oil
Salt

Method:



1. Clean chicken leg pieces and give  horizontal slits in it.

2. In large bowl add yogurt, Ginger garlic paste, red chili powder, salt, cumin powder, garam masala powder, soy sauce and lime juice. Mix them well to get a thick paste. Now add chicken pieces and coat them evenly with the marinade specially inside the cut slit.

3. Keep the  the bowl covered and placed into refrigerator  and let it marinate for at least 4 hours. Bring it into room temperature before placing in the oven.

4 Preheat the OTG at 200°c. Now place the marinated chicken pieces on the grill rack of the OTG and brush it with little oil and let it cook for about 30 minutes. Turn after every 5 minutes followed by brushing with oil.

Garnish with onion rings and tomato slices and serve hot with green(coriander and mint) chutney.

Express Chicken Fry

This recipe has been contributed by my brother-in-law, who has moved to Mumbai recently. Since, he would be getting his family shifted only by March/Apr’10, presently he’s staying alone in Mumbai. He used to come back from office only after 8:30 pm and still wanted to have a chicken dish cooked at home. In this process, he has developed this recipe which is fast to cook and extremely healthy as it is cooked without using any of the spices but still very good to eat.

Ingredients:

500 gms of chicken (4 pcs of chicken legs)

2 large size onions

8 cloves of garlic

Small piece of ginger

2 nos of green chillies

1 medium size capsicum

½ tsp jeera (cumin seeds)

½ tsp turmeric

Salt – according to taste

Cooking time + preparation time – 25 minutes

Method:

1.Wash the chicken legs thoroughly and make 2 – 3 slits in each of them with kitchen knife. Fill up a sauce pan with enough water and put the chicken legs on high flame for boiling. Add 1.5 tsp of salt and 4 cloves of garlic in the water.

2. While the chicken is getting boiled, cut the onions and capsicum in ½’’ size juliennes. Cut the ginger, chillies & balance garlic cloves in thin strips.

After around 10 – 12 minutes of boiling, get the chicken off the fire, drain the water and pat them dry with tissue paper.

3. Heat oil in a frying pan and put the chicken legs on hot oil. Fry them by turning them occasionally until the color become golden brown. Bring the fried chicken on a plate.

Add cumin seeds to the hot oil. Then add ginger, chillies and garlic to that. After about 30 seconds, add juliennes of onion & capsicum.

4. When the onion and capsicum are softer, add turmeric and salt to that and keep on stirring.

After another 2 minutes, add the fried chicken legs and wrap them with the fried onion and capsicum. Stir fry for another 2 minutes and switch off the flame.

Serve with hot rice & dal or hakka noodles.

Egg Omlette Curry (Dimer Dhokar Dalna)

Egg Omlette is a very common item in our daily diet but curry of egg omlette sounds little different. Egg omlette curry is one of my favourite dish since my childhood. My mother used to make omlette with beaten egg mixed with grounded urad or masoor dal in order to make the omlette thick enough to cut into cubes and dip in curry. So Egg lovers this is yet another delicious and different egg recipe for you.

Ingredients:

3 Eggs

1/2 cup urad daal or masoor daal (soaked for at least 5 hours and then grind into paste)

1 large onion (finely chopped)

1 large onion (grated)

1 tbsp. ginger garlic paste

2 green chili (slitted)

2 green chili (chopped)

1 tomato (finely chopped)/tomato puree 3 tbsp

2 tsp turmeric powder

1 tsp coriander powder

1 tsp cumin powder

1 tsp red chili powder

2 bay leaves

1 tsp cumin

1 tsp garam masala

Salt (as per taste)

1 tsp Sugar

Coriander leaves chopped

Method:

1. To make the omelette's cube:

Beat 3 eggs in a bowl and mix grind Dal paste salt, chopped green chill is, 1chopped onion, 1 tsp turmeric powder, 1 tsp salt, 1/2 tsp sugar and chopped coriander leaves. Mix well and keep aside. Heat oil in a flat bottomed nonstick pan. Now reduce the flame and spread half of the mixture uniformly and covered with lid and let it cook for about 5 minute. Turn it and cook the other side until become little crisp and golden brown in color. Take it out in a plate and cut into cubes. Repeat the same process for the other half of mixture also. If u have large pan then you can use the full mixture at a time.

2. Heat oil in a pan. Add bay leaves and cumin seeds. Now add grated onion and fry for a minute. Now add ginger garlic paste, turmeric powder, coriander powder, cumin powder, red chili powder and little water . Fry the mixture until oil get separated from it.

3 . Add chopped tomatoes or tomato puree and salt . Stir for some time and add 2 cups of water.

Add garam masala powder and 1/2 tsp. sugar. Cover the pan and let it cook for 6 to 8 minute in medium flame.

4. Add egg omelette's cube in the gravy. Cover it again and cook for another 6 to 8 minutes. when the gravy is little thick take it out.

Garnish with chopped coriander and serve with roti, naan or steamed rice.

This recipe goes for the event 'Side dish for Chapthi hosted by Vicky Xavier at Viki’s Kitchen.

Prawn Cabbage (Bandhakopi Chingrir ghonto)

Hello friends!! I have re-entered in my blogging world again. First of all I want to apologize for absconding so suddenly. I was really missing all my reader friends. Actually I went for a long pending and much needed vacation and spent some memorable time in my native. Now Iam back with lots of memories and most importantly loads of various new recipes from my super cook mother and mother in law which I would definitely like to share with all of you in due course of time. Here you go with the first one....

'Lau chingri' means Prawn and bottle gourd is considered to be one great combination among bengalis but this time I came to know from my mother that prawn and Cabbage is an excellent combination. The dish was so delicious that I immediately thought of putting it as my 'come back' post. This dish again is very healthy as it doesn't require any spice.
Ingredients:

250 gms Prawn (Each peeled and cut in two halves)
500 gms Cabbage (Finely chopped)
1 potato (Diced into small cubes)
1 Onion (Chopped)
1 tsp ginger paste
2 Bay leaves
1 tsp Black Cumin (Kala jeera or Kalaunji)
2 tsp. turmeric powder
3 to 4 slitted green chillis
Salt
Sugar
Coriander (finely chopped)

Method:

1. Pressure cook chopped Cabbage with little salt until it becomes tender.
2. Mix turmeric powder and salt with the prawn pieces.
3. Heat oil in a pan and fry the potatoes till golden brown , keep aside. Now fry the prawn pieces and keep aside.
4. Heat the remaining oil and fry Bay leaves and Kalaunji. Now add Chopped onion and grated ginger and fry for 4 to 5 minutes.
5. Add Cabbage, Green chillies turmeric powder and Salt. Stir continuously for 4 to 5 minutes so that it gets mixed throughly.
6. Add fried prawn pieces and potato pieces and mix throughly. Cover the pan and let it cook for 5 to 6 minutes. Stir occasionally.Now add half tsp.of sugar and stir.
7. Add Chopped Coriander leaves and remove from fire.

Garnish with coriander leaves and Serve Hot with steamed rice.

Chicken Biriyani

This time  my post is a very common and popular dish "Chicken Biriyani" but prepared in my own way. This is the first time I am trying something like this without knowing the conventional method of doing this. Again here I tried to make it in a easiest way, less spicy and with less oil. Try this. I am sure You will enjoy it.

Ingredients:

2 cups Basmati Rice

500gms Chicken (Chicken with bone also can be used)

1 Large Onion (grated)

1 large onion (diced)

2 tbsp.grated ginger

2 tbsp garlic paste

1 tsp turmeric powder

1 tsp.cumin powder

1tsp. coriander powder

2 tsp. red chilli powder

1 tsp. garam masala powder

5 to 6 cloves

4 to 5 cardamom

3 cinnamon sticks

2 Bay leaves

 10 gms cashewnut

Salt

Sugar

20 gms mint leaves

Method:

1. Heat oil in a pan. Add onion ginger and garlic paste. Fry them for a couple of minute, then add turmeric powder, cumin powder, coriander powder, red chili powder and salt. Fry the masala and add  chicken pieces to it. Saute till the chicken is half cooked and the oil gets separates from it.

2. Wash  basmati rice properly, strain the excess water and keep aside.

3 Heat oil in a pressure cooker. Add bay leaves, cinnamon stick, cardamom and clove. Stir fry for few seconds . Add diced onion grated ginger and garlic paste. Fry them until onion becomes golden. Now add rice, garam masala, cashewnut pieces, salt(as required) and 1/2 tsp sugar. Stir properly and finally  add cooked chicken along with masala and then chopped mint leaves. Mix it properly and add water (water should be added upto the rice level just to cover the rice and chicken). Close the lid and pressure cook it it low flame until 3 whistles comes. Turn off the flame keep it aside and let the pressure comes out. Open the lid and serve hot with raita.

Shorshe Maach (Fish With Mustard) Recipe

This is an authentic bengali recipe which is simply delicious.The taste of this recipe is completely different from other bengali dishes because of the pungent flavor of mustard.This recipe is considered to be healthier than other non veg dishes as it is cooked in steam and very less oil is required for it. Any fish like Rohu, Katla,Telapia, pabda, pomfret and specially Hilsa (illish maach) which is highly recommended for this dish. Another specialty of this recipe is that this dish is very easy to cook in Microvewave and takes very less cooking time. 

INGREDIENTS:
500 gms fish.
2 tblsp. mustard paste(0.
1 tsp. green chili paste.
1 large onion finely chopped.
2 green chilis (slitted).
1 tsp. turmeric powder.
1 tsp. Salt (as per taste).
1 tsp sugar.
2 tblsp. kachhi ghani mustard oil.
METHOD:
1.Wash and cut fish into pieces.

2.Take a microwave cooking container  and mix fish pieces, mustard paste, green chili paste, chopped onion, turmeric powder, salt,  sugar and mustard oil. after mixing add slitted green chilis. Close the lid of the box.

3. For microwave preparation, keep it in the microwave and and let it cook in microwave for 12 to 15 minutes in 850W with Stiring twice or thrice in between.

Garnish with chopped coriander  leaves. Serve hot with plain rice.

I am reposting the recipe as it goes for the "Microwave Oven Recipes" event going on SriLekha's blog. Congrats! Sri for such a gr8 event.

Hari Bhari Biryani (Veg Biryani)

Does the name 'Hari bhari biryani' sound unique? If 'yes' then believe me the recipe itself will do justice to that. It is the most fast and easy to cook biryani I have ever made in my life which can be prepared within 15 minutes. Its a rare combination of healthy and tasty dish also. Its just like a normal biryani but with a special ingredient of 'Green chutney' (mint coriander chutney). It makes the biryani simply delicious. This recipe is completely my own brain-child. I prepare it very often and a common item in my hubby's lunch box. It goes very well with Raita and Green chutney.




Ingredients for green chutney:
50 gms coriander leaves (dhania).
50 gms Mint leaves (Pudina).
2 pods of Garlic.
2 green chillis.
1tsp. roasted cumin powder.
1 tsp. Fresh lemon juice.
1tsp. salt.

Method:
In a mixer grinder put all the ingredients and grind well to make a fine paste. Keep it in frdge until use.

Ingredients for Biryani:
3 cups Basmati Rice.
1 Carrot (Diced)
1 Small Cauliflower(cut into small pieces)
1 Capsicum (cut into small square pieces)
2 Large Onion (Chopped)
2 Cloves of Garlic.

Whole garam masalas (Cardemom, clove, cinnamon)
1 tsp. turmeric powder.
1 tsp.chilli powder.
1 tsp. garam masala powder.
1tsp. meat masala.
Salt.
Sugar.
Coriander leaves for garnishing.

Method:

1. Wash rice and drain out the excess water completely. Put the rice in a bowl and add meat masala, Salt and a pinch of Sugar. Keep it aside.

2. Heat oil in a pressure cooker and add whole garam masala . Now add chopped garlic and onion. Fry them for sometime and add all the vegetables and saute them for about 3 to 4 minutes. Add soaked Basmati rice, turmeric powder, red chilli powder, Garam masala powder and little salt. Stir for another couple of minutes. Now add 2 tblp. of freshly prepared green chutney. Add about4 cups water just upto the level of the rice and vegetables (dont add more water otherwise rice become soft). Close the lid and wait for the first whistle in the pressure cooker. Remove from heat. Wait for pressure to get reduced.Garnish with fresh coriander leaves and serve hot with Raita and chutney.

I have send this recipe to participate in Rice Mela conducted by Srivalli. Thanks Srivalli for conducting this great event.