Saturday, August 27, 2016

Andhra Kodi Biryani | How to make Andhra Style Chicken Biryani

We made this Andhra Kodi Biryani couple of weeks back and I have been wanting to share it here since then. Amma had noted it from a TV show and we thought a new version would be interesting. This biryani uses only green chilies and typical andhra special ingredients like poppy seeds and coconut paste along with other spices.

It is also cooked in dum style with half cooked rice and cooked chicken marinade. Only thought you should have is to have enough time to marinade the chicken. Once thats done, this is quite a breeze.




Andhra Kodi Biryani

Ingredients Needed:

For the Chicken Marinade

Chicken - 1/2 kg
Salt to taste
Curds - 1 cup
Ginger Garic paste - 1 tsp
Pudina / Mint Leaves - fistful
Ground Masala as listed below

Masala to be ground

Javathri / Mace - 1
Cloves - 4 to 5
Cinnamon Stick - 3"
Cardamon -2
Poppy Seeds - 1 tsp
Fennal Seeds - 1 tsp
Star Anise - 1/2
Black Stone - 2
Coconut - 3 tbsp
Green Chilies - 5 to 6
Onions  1 big

For the Rice

Basmati Rice - 2 cups
Water enough to bring to a boil ( 4 cups approx)

For Making the Biryani

Oil - 3 tsp
Pepper corns - 1 tsp
Shah Jeera - 1 tsp
Turmeric powder a tiny pinch
Marinated Chicken
Rice
Saffron strands - few with 3tsp milk
Lemon juice - 1 tsp

How to make the Biryani

Soak the saffron strands in milk.

Make a smooth paste of the ingredients listed under masala to be ground.

Wash and cut chicken into bite size pieces.

Add the ground masala, salt, ginger garlic paste, curds and pudina to the chicken and mix well. Let it marinade for 3 hours

Wash and soak the rice for 20 to 30 mins. Drain and keep it aside.

Bring water to a boil and cook Rice till it is 3/4ths cooked. Drain the water.

Heat a thick bottom pan with oil, add pepper corn, shah jeera, turmeric powder saute for a minute.

Then add the chicken along with the marinade and cook till it starts to boil and bubbles starts to come.

Add the half cooked rice, lemon. Sprinkle the saffron strands on top.

Cook on high for 10 mins, then simmer and cook for 10 mins.

It should be done with this duration.

This goes for the August Week 4, Cooking from Cookbook Challenge  Group.


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Thursday, August 4, 2016

No Bake Nutella Cream Cheese Crumble

For the second day of No Bake Dessert for BM#67, I have yet another chocolate based one that is also supposed to be baked and I tried to do it without baking. The idea behind the theme was not only to have some No Bake desserts but also to see if we can have those without baking.

I didn't want to end up with yet another tart kind of dessert. So this ended up being a crumble. Well, infact this looks more like a parfait with the layers alternating. As long as the kids love it, I don't mind calling it by any name. 

By the time I could click some pictures it was very late and Konda insisted she clicks some for herself. I left them to that task after making sure I have something in my own angle.


No Bake Nutella Cream Cheese Crumble

Makes 3 short glasses dessert

Ingredients Needed:

Milk Bikes Biscuits - 4 to 5
Ghee/ Butter - 1 tsp
Nutella - 2 tbsp
Cream Cheese - 2 tbsp
Icing Sugar - 3 tsp
Chocolate Sauce - 3 tsp

Shot Glasses - 3

How to Make the Dessert

If you have biscuit crumble you can use that else break and pulse to get a smooth to a coarse powder.

Heat a nonstick pan with ghee and roast the biscuit. Remove and keep it aside.

In a bowl, blend cream cheese, Nutella, and Icing sugar well. Adjust the sweetness as required.

Take the shot glass you are going to serve, pour 1 tsp of chocolate sauce. You can either decorate on the sides else pour down.

Next layer it with the biscuit crumble, next top with Nutella Cheese layer, then again top with crumble.

Finally, place a blob of Nutella cheese and chill till serving.




Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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