Chicken Kothu Parotta and Home Style Chicken Biriyani & Kuruma

Hi Dears,



Wishing a very lovely day to all..!



Here I'm back with an array of chicken delights for you. Enjoy..!



1. Chicken Kothu Parotta:



This is one of my favourite. Also my Cousin brother, Sudharsan likes it a lot. Dedicating this specially to him.









Ingredients:



1. Parotta/Chappathi - 3 Cut in to bite size pieces,

2. Onion - 2 Chopped lengthwise finely,

3. Ginger garlic paste - 2 tsp,

4. Tomatoes - 1 Chopped finely,

5. Green chillies - 2 chopped finely,

6. Curry leaves - 1 string,

7. Salt - as needed,

8. Chicken/Mutton kuzhambu - as needed,

9. Eggs - 2(Optional),

10. Oil - as needed.



How to make this



1. Heat oil in kadai, Add the onions, green chilly, ginger-garlic paste, curry leaves and saute well till transparent.

2. Add the tomatoes and saute till they get mashed.

3. Add the chappathi/parottas, chicken/mutton kuzhambu and mix well till the masala coats well. If needed add salt.

4. Add the eggs and saute well till they coat well in the parottas and mix well till done.



Tastes great with onion raitha/chicken kuruma..!:)



Sending this to Srilekha's EFM Breakfast and Divya's 'Show me ur breakfast'.















2. Home Style chicken biriyani:



This is the style in which i would make biriyani back home in India, but later for less spiciness and time i simplified and made in a simpler version as posted earlier.

But, the genuine taste of biriyani comes when made with the right spiciness needed for it. Try this one and you will know the truth..







Ingredients:



1. Basmati rice - 31/2 cups(Soak for 20min before cooking),

2. Chicken - 1/2 kg,

3. Onions - 2 Chopped finely lengthwise,

4. Garlic cloves - 3 chopped lengthwise,

5. Curry leaves - 2 strings,

6. Mint leaves - 3 strings,

7. Tomatoes - 3 Chopped finely,

8. Ginger-garlic paste - 4 tsp,

9. Salt - as needed,

10. Ghee - as needed,

11. Oil - as needed,

12. Turmeric powder - 2 tsp,

13. Orange Food colour - 2 pinch,dissolve in a tsp milk(Optional),

14. Bay leaves - 2,

15. Lemon juice - 3 tsp.



To grind.

Chilly paste:

1. Cinnamom and clove - 1 each,

2. Green chilly - 6,

3. Kus kus - 1 tsp.

Roast the above spices slightly and keep aside. Fry the green chillies and kus kus together and grind with the spices in to a fine paste.



Coconut Milk:

Grind 1/2 cup grated coconut coarsely with 1 cup water. Heat 1/4 cup water and pour the grinded coconut and leave till the milk seperates. Now filter the milk twice and keep aside.



To crush:



1. Cinnamon - 3,

2. Cloves - 2,

3. Cardomom - 1.

4. Fennel seeds/Saunf - 1 tsp.



How to make this?!!



1. Heat oil and ghee in a kadai, add the crushed spices and leave a min.

2. Add the onions, garlic, green chilly, curry leaves, mint leaves, bay leaves and saute well till transparent.





3. Add the ginger garlic paste and saute well. Add the tomatoes and fry till mashed.

4. Add the chilly paste and saute well till the raw flavour goes. Add turmeric powder, salt and mix well.

5. Add the chicken pieces and fry well till it turns white outer. Add the soaked rice and saute well for 2mins.

6. Convert this mixture in to a rice cooker and switch it on and wait till the oil starts boiling and mixture boils.

7. Add 3 cups of coconut milk and remaining 3 cups of water. (1cup rice = 2 cups water) The masala water may substitute one cup. So totally 7 cups for 31/2 cups rice.

8. Add lemon juice and adjust salt and mix well. Close the lid and cook. When the rice is half-cooked and comes on top, add the food colour on top and leave to cook.







9. When its fully done, add some ghee on top and stir from bottom with 2 forks safely without breaking the rice.

10. Now leave in warm for 15 mins and its done.



Serve hot with Chicken kuruma and onion raita..!

3. Green Chicken Kuruma:



This is my Mom Home style green kuruma for biriyani. Enjoy!







Ingredients:



1. Chicken with bones - 1/2 kg,

2. Onions - 2 Chopped finely lengthwise,

3. Curry leaves - 2 strings,

4. Tomato - 2 Chopped finely,

5. Ginger-garlic paste - 3 tsp,

6. Turmeric powder - 2 tsp,

7. Coriander powder - 2 tsp,

8. Salt - as needed,

9. Oil - as needed,

10. Garlic cloves - 4 finely chopped lengthwise,

11. Cilantro for garnish,

12. Lemon juice - 3 tsp.



To roast and grind:



1. Green chillies - 8,

2. kus kus - 1 tsp,

3. Grated coconut - 1 cup,

4. Fennel seeds - 1 tsp.



Fry the green chilly in a little oil for 3mins and add the coconut and kus kus fry for a min. Cool and grind with fennel seeds in to a fine paste.



To crush:



1. Cinnamon - 2,

2. Cloves - 1,

3. Cardomom - 1,

4. Fennel seeds - 1 tsp.



How to make this?



1. Pressure the chicken with ginger-garlic paste, turmeric powder and salt. Keep it aside.

2. Heat oil in kadai, add the crushed spices and fry a min. Add the onions, garlic, curry leaves and saute till transparent.

3. Add the tomatoes and saute till mashed. Convert this on the cooked chicken with stock and out on heat.

4. Add the ground paste, coriander powder and add salt if needed. Adjust taste and add lemon juice and leave to boil well.



5. When the Kuruma reaches its consistency, garnish with cilantro and serve.



Tastes great for biriyani and also for plain rice, Chappathi/Parotta..!



Hope you all enjoyed the chicken spiciness...! Enjoy.!:)