Chicken dum biriyani

Ingredients:
Chicken – 6 pieces (medium size)
Ginger-garlic paste – ½ teaspoon
Curd – 1 tablespoon
Salt – to taste
Rice (white long grain) – 1 cup
Potato – 1 (medium) size (peel and cut into halves)
Onion – 1 medium (finely sliced)
Oil – 1 teaspoon
Ghee – 2 tablespoons
Milk – 1/2 cup
Water – 1 cup
Sugar – 1/4 teaspoon
Saffron – a pinch (optional)
Shaan pilau biriyani masala – 2 tablespoons
Aluminum foil to cover the container in which you will cook the biriyani

Method:
Marinate the chicken overnight (at least 8 hours) with ginger-garlic paste, curd and salt. More you marinate better will be the taste.
Soak the rice for 1 hour into water. Then drain it and keep aside.
Fry onions in 1 teaspoon oil until it becomes brown. Drain excess oil and keep aside.
Soak saffron and sugar in Luke-warm milk for 30 minutes.
Mix the pilau biriyani masala in water.
In a greased oven-proof big container first keep the marinated chicken and potato.
Sprinkle soaked rice over it.
Add pilau biriyani masala and water mixture to it.
Sprinkle fried onion over it and then add sugar-saffron-milk mixture to it.
Pour ghee over them and seal the container with aluminum foil.
Cook it in a pre-heated oven (375 degree F) for 45 - 50 minutes.
Turn off the oven and let the biriyani stand in the oven for another 30 minutes.
Serve the biriyani hot (decorating with boiled egg-halves) with fresh salad and raita.

Chili chicken

Ingredients:
Chicken – ½ kg, cut into small pieces
Onion – 2, medium size, cut into square-like shape or whatever you like
Ginger – ½ inch size, finely chopped and crushed
Garlic – 2 beads, finely chopped and crushed
1 tablespoon of tomato sauce
Green chilies – 3, medium size, medium hot, finely chopped
Capsicum - 1, cut into square-like shape or whatever you like
Black pepper powder – ½ teaspoon
All purpose flour – 2 tablespoons
Soya sauce – 3 teaspoons
Vinegar – 2 teaspoons
Salt – ½ teaspoon
Oil – 1 tablespoon

Method:
Mix well the flour, black pepper powder, Soya sauce, vinegar, tomato puree, ginger, garlic, and salt.
Add the chicken pieces to this marinade and marinate it covered for 4-5 hours.
Heat oil in a fry pan and when the oil is very hot, add the onions and sauté till slightly golden.
Add the marinated chicken pieces and capsicum and sauté on low heat (covering it) for 30 to 35 minutes or until the chicken is tender taking care not to burn the chicken pieces by stirring frequently. Sprinkle a little hot water only whenever needed while cooking.
Serve it hot garnished with onion rings, lemon wedges, tomato slices, and/or fresh green chilies.

Chicken Lollypop

Ingredients:

8 chicken drumsticks1 tablespoon corn flour
1 tablespoon all purpose flour
1 teaspoon ginger-garlic paste
1 teaspoon tomato ketchup
1 teaspoon Soya sauce
2 tablespoons curd
½ teaspoon tandoori masala

1/2 teaspoon salt
1 teaspoon black pepper powder

Oil for deep frying

1 egg

Method:
Make 4-5 slits on each drumstick length wise so that masala can get into it.
Marinate the drumsticks with ginger-garlic paste, salt, black pepper powder, curd, tomato ketchup and tandoori masala for 1 day. You can refrigerate it if you wish to marinate for more than 1 day. More time you marinate better will be the taste. I prefer to marinate for 2 days in refrigerator.
Add corn flour, all purpose flour and beaten egg to the marinated chicken before frying.
Heat oil in a deep bottomed pan and pour in the drumsticks and deep fry until the chicken turns reddish brown.
Serve hot with fresh salad.