ABOUT Protein Power Chicken and Egg Platter RECIPE
This platter consists of Simple chicken biryani, Chicken 65, Boiled eggs and a raita. Protein is essential to each individual. A complete platter enriched with protein helps to fulfill a days requirement of protein.
Recipe Tags
Salad
Main Dish
Side Dishes
Appetizers
Healthy
Ingredients Serving: 4
Jeera rice 2 cups( soaked for 1 hour)
Water 4 cups
Chicken 1/2 kg
Curd 3/4 cup
Onions 1 big
Tomatoes 2
Green chillies 3( slitted)
Mint leaves 1 fistful
Coriander leaves 1fistful
Butter 100 grams
Oil 3 tablespoon
For Biryani masala to pound
Cloves 3
Cinnamon stick 1 inch
Cardamom 5
Peppercorns 1 teaspoon
Fennel seeds 1 teaspoon
Cumin seeds 1/4 teaspoon
Kalpasai 3
Star annise 1
For green paste
Mint leaves 1 fistful
Coriander leaves 1 fistful
Green chillies 4
Water 2 tablespoon
For chicken 65
Boneless chicken 300 grams
Chicken 65 masala 2 teaspoon
Chilli powder 1/2 teaspoon
Jeera powder 1/4 teaspoon
Cornflour 1 teaspoon
All purpose flour 3/4 teaspoon
Curd 2 teaspoon
Salt to taste
Oil for frying 3 tablespoon
For Raita
Onion 1 chopped
Tomatoes 1
Salt to taste
Coriander leaves for garnish
Eggs 2
Pepper powder and salt to taste
Onion rings, tomatoes and curry leaves for Garnish
Instructions
INGREDIENTS FOR THE PROTEIN POWER CHICKEN BIRIYANI
USE MORTAR AND PESTLE TO POWDER BRIYANI WHOLE MASALAS.
COARSELY POWDER THE MASALAS AND KEEP IT ASIDE
IN A MIXER JAR ADD GREEN CHILLIES,MINT LEAVES AND CORIANDER LEAVES WITH LITTLE WATER.
TRANSFER TO A BOWL AND KEEP IT ASIDE.
IN A PRESSURE COOKER,ADD BUTTER AND OIL TOGETHER ON A MEDIUM FLAME.
ADD COARSELY GROUND BIRYANI MASALAS AND SAUTE WELL. THE AROMA HAS TO RELEASE IN THE BUTTER OIL.
ADD FINELY SLICED ONIONS AND SAUTE TILL TRANSLUCENT.
ADD SLIT GREEN CHILLIES TO IT AND SAUTE FOR FEW MINUTES.
AFTER FEW MINUTES ADD GINGER GARLIC PASTE AND SAUTE TILL RAW SMELL DISAPPEAR.
ADD CHOPPED TOMATOES AND SAUTE TILL IT'S MUSHY.
ADD MINT, CORIANDER AND CHILLI PASTE TO THE MIXTURE.
TO IT ADD TURMERIC POWDER AND SALT .
WAIT TILL RAW SMELL OF THE GREEN PASTE DISAPPEAR.WHEN OIL STARTS TO FLOAT,ADD CHICKEN PIECES .
SAUTE WELL TILL CHICKEN TURNS PINK AND HALF COOKED. NOW ADD CURD TO IT AND MIX WELL.
SAUTE WELL TILL CURD AND GREEN PASTE IS WELL ABSORBED IN THE CHICKEN.
TO THE CHICKEN GRAVY,ADD SOAKED JEERAKA SAMBHA RICE.
GENTLY MIX THE RICE .DO NOT OVERMIX.
ADD 1:2 RATIO WATER TO THE MIXTURE.
ADD A STICK OF BUTTER AND SPRINKLE MINT LEAVES ON TOP.
WHEN WATER STARTS TO BOIL,CLOSE THE LID. WHEN STEAM STARTS TO BUILD ,LOCK WITH THE WHISTLE.
WAIT FOR TWO WHISTLES AND SIMMER THE FLAME.LET IT PRESSURE COOK FOR FIVE MORE MINUTES AND SWITCH OFF
MEAN TIME BOIL TWO EGGS WITH SALT MIXED WATER.
LET IT BOIL ONLY FOR EIGHT MINUTES FOR BETTER RESULT.IT SHOULD NOT BE HARD BOILED EGGS.
WHEN THE STEAM SUBSIDES, REMOVE THE WHISTLE AND LID. THE BIRIYANI IS WELL COOKED.
GENTLY GIVE A MIX FROM BOTTOM TO TOP.THE RICE IS FLUFFY AND CHICKEN PIECES ARE INTACT. IT'S DONE
FOR RAITA,ADD CHOPPED ONION,TOMATO AND SALT TO TASTE IN A BOWL .
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