Easy chicken pulao

Ingredient :

Chicken -500gm

Basmati rice -2 cup (long grain)

Onion -2(finely sliced)

Green chilli  -3(slit)

Ginger paste -1/2 tsp

Garlic paste -1/2 tsp

Tomato -1 (finely chopped)

Coriander leaves -2 tsp(chopped)

Mint leaves -10

Water -3 cups

Refined oil -4 tsp

Ghee -2 tsp

Salt to taste

Marinade:

1/2 cup thick curd

2-3 green chillis (slit)

1 tsp ginger garlic paste

1/2 tsp red chilli powder

1/2 turmeric powder

1 tsp coriander leaves

8 mint leaves

1 tsp salt

1/2 lemon juice

Garam Masala:

cloves -8

cinnamon -2 stick

elaichi -4

star anise -1

mace -pinch

nutmeg powder -pinch

bay leaves -2

Method:

1.Marinate chicken with the ingredients called for marination for 15 min.while the chicken is marinating,work on the rest of preparation.

2.Heat a deep  pan into it add oil and ghee then add all the garam masala ingredients and saute it for 1 min.

3.Add sliced onions and green chillis and saute for 5 mins till onions turns transparent.add ginger garlic  paste and saute further for 3 min.add chopped tomato,mint and coriander leaves and saute it.

4.add the chicken along with marinade and combine well.cook on high for 2 min,reduce flame ,placelid and cook for 15 min,it shold not be completely dry.

5.add water and bring it to boil.adjust salt,reduce flame and add the strained basmati rice.add 5 mint leaves and 1 tsp coriander leaves and place the lid and cook on low flame till the rice and chicken are cooked.this could take approx 15 min.turn off heat and do not remove the lid for 10 min.

6.Remove lid,add 1/2 ghee and combine gently and serve hot with raita and curry of your choice.

poi chingudi sukhua (dried prawn)charchadi

INGREDIENTS

Poi shag (Basella leaf/Malabar Spinach) – 250 gms
Red pumpkin – 100 gms
Potato – 1 (Medium size)
Dried prawn fish(chingudi sukhua)
Green chili – 3 (slit)
Dried Red chili (Whole) – 1
Panch phoran – ½ tsp
Turmeric powder – ½ tsp
Cumin powder – a big pinch
Mustard paste-3 tsp
Garlic- 4-5 cloves
Salt to taste
Mustard oil – 1 tbsp

METHOD:

1.Clean and cut the poi shag.

2.Clean dried prawns by washing it .
3.Cut potato and red pumpkin into cube size.
4.Heat a pan add oil and then add the dried prawn and to it turmeric powder and a little amount of salt and fry it and keep aside.
5.Heat mustard oil  in a deep frying pan on medium heat,add 2 tsp mustard oil,panch phoran and red chili. Saute on medium heat until crackle.
6.Add potato cubes and big pinch of salt and fry light golden color.
7.Add Red pumpkin and cook until tender, add green chili,mustard paste and turmeric powder,and garlic cloves and mix well and add litter amount of water into it and cook for 3-4 minutes with lid.
8.Now add chopped poi shag,dried prawn salt

and some water and stir it and put the lid and cook till potato and pumpkin are done, cook for 7 minutes.

9.Serve hot with steamed white Rice.

Dahi Elish

Ingredients:

Elish(Hilsa fish) – 500 gms (cut into round pieces)
White Mustard seeds – 2 tsp
Black mustard seeds – 2 tsp
poppy seed -1tsp
Garlic – 10-12 flakes
Green chillies – 5 (slit)
Turmeric powder – 3 tsp
Mustard oil – 50 ml
Salt to taste
Water – as per requirement
Curd – 1 cup (beaten)

Procedure:

Clean the Hilsa fish pieces,add turmeric powder and salt  and keep aside

.

Make a smooth paste of mustard seeds (both black and white ) along with poppy seeds ,2 green chillies, garlic and salt.

Once the paste is prepared add 1 cup curd to it and marinate this paste all-over the clean fish pieces for at least 30 minutes.

Heat mustard oil in pan and add the marinated fish pieces along with some water and remaining green chillies, to cook the fish and then close lid and cook the fish till tender.

Another alternative to preparing this is transferring the fish in a closed lid container and then steam it.