Hyderabadi Boneless Chicken Biryani

SPECIAL CHICKEN 65 BIRYANI

Ingredients:
Chicken Boneless - 500 g
Basmathi Rice(Soaked) - 3 cups
Ginger garlic paste - 2 tb spn
Coriander powder - 2 tsp
Cumin powder - 2 tsp
Garam masala - 2 tsp
Yogurt - ½ cup
Egg white - 1 tb spn
Green chillies(chopped) - 1 tsp
Lime Juice - 2 tsp
Kashmiri chilli powder - 1 tsp
Maida - 1 tsp
Corn flour - 1 tsp
Chilli Sauce - 1 tsp
Whole garam masala - 1 tb spn
Mint - 1 bunch
Shahi jeera - 1 tsp
Chicken stock - 1 litre
Brown onion - 1 cup
Salt - To Taste
Oil - As Required
Water - As Required

Method:
Firstly take chicken in a bowl add ginger garlic paste, coriander powder, garam masala powder, cumin powder, yogurt, egg white, green chillies, lime juice, kashmiri red chilli powder and mix it well. Now add corn flour,maida,chilli sauce and mix it again. Marinate this chicken overnight. Then deep fry the chicken in hot oil till it turns into nice colour and keep it aside.

Biryani Preparation:
Take a biryani vessel in it add oil,whole garam masala,ginger garlic paste,shahi jeera,chilli powder,cumin powder,garam masala,coriander powder and saute it for a minute. Now add some yogurt, mint, green chillies, salt and chicken stock. Cook it till reduces into half of the quantity. After it reduces take some gravy out for making Egg salan.
For preparing rice take a large cooking pot and boil water in it. Once it comes to a nice boil add oil,salt and add basmathi rice to it and cook it till its 70% done. Now strain the water and add rice into the chicken stock gravy, while layering add brown onions and mint leaves. Top it up with brown onions,coriander leaves, lime juice and saffron water and ghee. Cook it for 5-7 minutes closed on a low flame and switch off the flame.

Egg Saalan:
Ingredients:
Egg Boiled - 3
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Onions - ¼ cup
Ginger garlic paste - 1 tsp
Turmeric - ½ tsp
Chilli powder - 1 tsp
Cumin powder - 1 tsp
Garam masala - 1 tsp
Coriander powder - 1 tsp
Peanut+Sesame Seeds+Coconut(powder) - 1 cup
Banana Pepper - 3
Yogurt - 1 cup
Salt - To taste
Oil - As Required
Water - As Required
Method:
First heat some oil in a pan add cumin seeds, mustard seeds, onions, ginger garlic paste, turmeric, chilli powder, cumin powder, coriander powder and saute it for a minute.
Then add the powder of coconut,sesame seed,peanuts of equal quantities and mix it well. Now add yogurt, chillies and stock removed from the biryani. Cook it for 5 more minutes add boiled eggs and switch off the flame.

How to make Thirumala Prasadam Pulihora Recipe

Tamarind rice also popularly known as Pulihora or Puliyodhara or Chitrannam is a common rice preparation in South Indian cuisine The tamarind rice or pulihora tastes sour, spicy hot and salty all at the same time.

Ingredients

4 cup boiled rice for 5
1 tbsp channa dal
1/4 tsp chilli powder
2 number chopped gr chilli
1 tsp coriander powder
1 tsp cumin powder
1 springs curryleaves
1 pinch fenu greekseeds
1 pinch hing
1/2 tsp mustardseeds
1 tbsp oil
2 tbsp raw peanuts
3 piece red chilli whole
1 tbsp sesame seed powder (optional)
1 cup Tamrind juice
1/4 tsp turmeric

• DIRECTIONS:-
• Heat the oil in the pan and add the whole red chillies.let the chillies to fry for few seconds
• then add the mustard seeds. once the chillies are fried they are no longer hot but get a milder taste.
• When the mustard seeds splutter add the fenugreek seeds. Now add the chana dal and peanuts and cook them properly
• on medium flame without burning them. Then add the curry leaves, chopped green chillies and hing.
• Then add the turmeric, as Haldi gives the colour to the rice add enough turmeric.
• Then add the tamarind juice to it and add the dry masalas red chilli powder, coriander powder and cumin powder.
• Let the gravy cook till the oil oozees out for 10 to 12mins.while the gravy is cooking in absorbing the juices
• toast the sesame seeds and crush them and once the gravy is ready to add the powder to it and cook it for another 15mins.
• check the seasonings and add salt.
• Then take your cooked rice and add the tamarind gravy to it mix it and enjoy.

You can make this gravy ahead of time and store it in the refrigerator and mix it with cooked rice whenever you want.

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Health Benefits of Guava Fruit

Guava is a common tropical fruit cultivated in many tropical and subtropical regions. Psidium guajava (common guava, lemon guava) is a small tree in the myrtle family (Myrtaceae), native to Mexico, Central America, the Caribbean and northern South America. Although related species may also be called guavas, they belong to other species or genera, such as the pineapple guava, Acca sellowiana. In 2016, India was the largest producer of guavas, with 41% of the world total.
Nutrients
Guavas are rich in dietary fiber and vitamin C, with moderate levels of folic acid (nutrition table). Low in calories per typical serving, and with few essential nutrients, a single common guava (P. guajava) fruit contains 257% of the Daily Value (DV) for vitamin C (table). Nutrient content varies across guava cultivars. Although the strawberry guava (P. littorale var. cattleianum) has only 39% of the vitamin C in common varieties, its content in a 100 gram serving (90 mg) still provides 100% of the DV.