Mom ka Khana - Chicken Briyani & chilli Chicken

I know I know my blog baby has been sleeping unattended for a while now, I'm left occupied through out with all good warm food right from kitchen, sometime I enjoy warm puries sitting on the kitchen table, can you believe that? Right now I'm like little over grown hamster :D Doesn't actually matter since I will be deaerated as soon mum goes back to India.

We invited Somjai Tero and her mum for Indian lunch, Somjai came with her little princess Aida. Oh my my she is such a darling, very obviously everyone's attention was only towards her. While we were busy eating, everyone had their turns to play and keep her occupied. Baby darling kept us on toe with smile, cry, potty, snuggle and much more. What can I say? Just for couple of hours the whole house was vibrant.

Mum made our typical Sunday special lunch as we do at home, chicken briyani (with coconut milk), chilly chicken, dum aloo, raita and suji ka halwa. This Briyani is very unconvetional type very simple and easy too cook. The whole lot is mum's recipe, hope you guys will enjoy as much as we did....Wish you all a happy weekend  :)

February is heart month, so folks eat healthy, exercise some, no to smoking and have a perfect healthy heart!

Ingredients 
Chicken Briyani 
Marinade 
Chicken  1.5 Kgs 
Yoghurt 180 gram 
Green chillies 7 slit (Fresh chilly paste would give more better flavour and taste)
Ginger garlic paste 2 tbspn 
Garam masala 2 tbspn heaped 
Mint leaves 2 spring (Coarsely chopped) 
Salt 
Method 
Mix all the above ingredients except chicken, check salt then throw in chicken and
mix well until each piece is coated well with yoghurt mixture. 
Leave them around for 2 hours. I left them overnight in the refrigerator. 
Briyani
Oil 6 tbspn 
Ghee 1 tbspn 
Onions 3 large sliced 
Cinnamon 2 inch - 3 numbers 
Cloves 7-10 
Bay leaves 4 
Cardamom 4 
Green chilli 3 slit 
Ginger garlic paste 1/2 tspn 
Basmathi Rice 1kg 
Coconut milk 600ml 
Mint 2 handful coarsely chopped 
Coriander 1 handful coarsely chopped 
Method 
Soak the basmathi rice in water for about 30 minutes. 
In pressure cooker or in a heavy bottom deep pan (I used heavy bottom deep pan) add
oil and ghee wait until it is warm, throw in cinnamon, bay leaves, cloves and
cardamom let them splutter. Next add in sliced onions and green chilli fry until it
is golden brown. Next add in ginger garlic paste, sauté until raw flavour vanishes.
Next add in the chicken marinate cook till water from the chicken come out and
chicken is 70% cooked. Next throw in basmathi rice, 600 ml coconut milk mix well,
check salt add chopped coriander and mint. Give one good mix, close lid and leave them
to cook for about 30 minutes on medium heat. After 30 minutes, leave the pan in a
larger pan filled with water for about another 30 minutes, it is different way of
dum. If you are doing in pressure cooker leave another plate on hot plate(on
medium heat) once the plate is warm place the pressure cooker on top of it let it
stay on warm plate for another 30 minutes. Check after 30 mins, if you feel it is
still not well cooked let them stay on dum for another 20 minutes. Give it a very gentle mix thoroughly and serve it warm 
We added 600ml of coconut milk, it might change according to the variety of rice you
use. 
Chilly Chicken 
Boneless chicken 650 gram 
Ginger garlic paste 1 tbspn heaped 
Egg 1 
Corn flour 1 tbspn 
Chilly powder 2 1/2 tspn 
Food colour 1 pinch 
Garam masala 1/2 tspn 
Salt according to taste 
Good amount of oil for deep frying 
Method
Mix all the above the ingredients, except boneless chicken. Check for salt then mix
chicken with marinate and let them for roughly for about 2 hours.
Fry individual pieces of chicken till it is cooked and crispy outside. Serve with
raw onions and lemon piece.