Palatable dishes from Jess's kitchen :)

Friday, November 15, 2019

Easy , INSTANT POT , Mutton Biryani from jes kitchen ! RECIPE #327

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KINDLY READ INSTANT POT'S USER MANUEL BEFORE ITS OPERATION !!

RICE:WATER = 1:1

STEP 1 :- Wash , clean mutton ( lamb shank , 2 lb /1 kg ) , and set aside .

STEP 2:- Combine kashmiri red chilli powder ( 1 1/2 teaspoons) , smoked paprika ( 1 1/2 teaspoons) ,turmeric powder ( 1 teaspoon) , coriander powder ( 1 teaspoon) , biryani masala powder ( 3/4 teaspoon , https://jesacos5.blogspot.com/2019/11/home-made-biryani-masala-powder-form.html) , onion ( 2, medium sized , chopped ) , mint leaves ( 1/2 cup , chopped ) , cilantro ( 1/2 cup ,chopped ) , tomato ( 1 medium , chopped ) , green chillies ( whole 4- 5 nos ) , pitted / dried prunes ( 10-12 nos ) , curd ( 3/4 cup ) , ginger paste ( 1 1/2 teaspoons) , garlic paste( 1 teaspoon ) , lemon juice ( juice of half of a lemon ) , and salt .

STEP 3 :- Apply Step 2 marinade on Step 1 mutton pieces , combine well ,

and add fried onion ( 1 cup ) , Combine well and refrigerate for 2 hours to overnight .

STEP 4:- Wash rice ( 4 cups of , aged long or any basmati rice, wash it for 3-4 times , until the water becomes clear ) , and soak ( 30 minutes ) .

STEP 5 :- Start the INSTANT POT in SAUTE MODE , and once the pot is preheated , add clarified butter /Ghee ( 6 teaspoons ) and splutter shajeera , ( 2 teaspoons ) , then add onion ( sliced , 3 nos , medium sized ) and saute until onion becomes transparent ,

and now add tomato ( 3 nos , chopped ) , cilantro ( 1/2 cup , chopped ) and mint leaves ( 1/4 cup , chopped ) , saute until the tomato "looks mushy "

Now add Step 3 marinated mutton , saute for 3-5 minutes . NOW ADD 1/2 CUP OF WATER

Now close its lid and move the valve to SEALING MODE and change its settings to MANUEL and cook for 31 MINUTES ON HIGH.

Allow 'NATURAL PRESSURE RELESE' upto 08 ( as in the pic below ) and

then open its lid by 'QUICK RELEASE pressure '. Combine and top it with fried onion ( 1 cup ) , cilantro ( chopped , 1 cup ) , mint leaves ( chopped , 1/4 cup ) , cardamom ( 5-7 nos ) , cloves ( 6-7 nos ) , green chillies ( 5-6 nos , whole ) and saffron threads ( 6-7 threads ) .

STEP 6 :- And then add Step 4 rice on top of it , DO NOT COMBINE . AND 3 1/2 CUPS OF WATER ,

salt (1 1/2 teaspoons) , DO NOT COMBINE .

And again top it with fried onions ( 1/2 cup ) , rose water ( 1 teaspoon ) , kewra essence ( 3/4 teaspoon) and clarified butter/ ghee ( 2 teaspoons ) , CLOSE its lid and move the valve to SEALING MODE and change its settings to MANUEL and cook for 8 MINUTES ON HIGH.

Now open its lid by 'QUICK RELEASE pressure ',

Close it with a glass lid and ALLOW IT TO REST FOR 8 MINUTES . Now open its glass lid and combine gently .....

STEP 7:- Easy , INSTANT POT , Mutton Biryani from jes kitchen is ready ......Enjoy with Raita ( curd raita ) ............JA Mathew .....:)

Chicken Tenders from jes kitchen ! RECIPE #326

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STEP 1:- Combine curd ( 1/4 cup ) , ginger garlic -powder ( 3/4 teaspoon) , paprika powder ( 3/4 teaspoon) , egg (one), semolina ( 1/4 cup ) , turmeric powder, ( 1/2 teaspoon) , salt and pepper powder ( 3/4 teaspoon)

in a mixing bowl . And set aside .

STEP 2:- Wash and cut chicken breast ( 3 nos , as in the pic below ) and set aside

STEP 3:- Apply the step 1 marinade over step 2 chicken breast and refrigerate for 6-12 hours .

Coat the step 3 chicken breasts with bread crumbs ( Italian style ) , and set aside

STEP 4:- Heat a pan and heat oil ( canola oil , 1 cup ) and add the coated chicken breasts ,

and fry them [5 minutes on each side ( on medium flame ) ]

STEP 6:- Chicken Tenders from jes kitchen is ready .............Enjoy with your favorite sauces JA Mathew .......... :)

Wok Chicken Biryani From Jes's Kitchen ! RECIPE #325

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FOR EASIER UNDERSTANDING I DIVIDED THE "WHOLE PROCESS OF MAKING " INTO 6 ' MAIN ' STEPS :-

I. PREPARE BIRYANI MASLA POWDER AND SET ASIDE

II. FRY ONION

III. MARINATE 'THE CHICKEN '

IV. WASH , SOAK AND COOK RICE

V. COOK CHICKEN

VI. 'DUM'

I. PREPARE BIRYANI MASLA POWDER AND SET ASIDE

FOR HOME MADE BIRYANI MASALA POWDER Follow this link :- https://jesacos5.blogspot.com/2019/11/home-made-biryani-masala-powder-form.html

II. FRY ONION

STEP 1 :- Fry onion( 5 nos, medium sized ) and keep aside .

III. MARINATE 'THE CHICKEN '

STEP 2 :- Marinate chicken ( boneless thighs , 2 lb/ 1 kg ) with kashmiri red chilli powder ( 3/4 teaspoon) , smoked paprika ( 1 teaspoon) ,turmeric powder ( 3/4 teaspoon) , coriander powder ( 3/4 teaspoon) , biryani masala powder ( 3/4 teaspoon , https://jesacos5.blogspot.com/2019/11/home-made-biryani-masala-powder-form.html) ,

onion ( 1 medium , chopped ) , mint leaves ( 1/2 cup , chopped ) , cilantro ( 1/2 cup ,chopped ) , tomato ( 1 medium , chopped ) , green chillies ( whole 4-5 nos ) , fried onion ( step 1 , 1 cup ) , and pitted / dried prunes ( 7-8 nos ) ,

Combine all , and add

curd ( 3/4 cup ) ,

ginger paste ( 1 1/2 teaspoons) , garlic paste( 1 teaspoon ) , lemon juice ( juice of half of a lemon ) , and salt.

STEP 3:- And refrigerate for 2-12 hours .

V. COOK CHICKEN

STEP 4 :- Heat a WOK ( 7 quart capacity ) , and add clarified butter / ghee ( 6 teaspoons ) , and fried onion's oil ( step 1 , 6 teaspoons ) , and add onion ( sliced , 3 medium sized ) , saute until onion becomes transparent, now add turmeric powder ( 1/2 teaspoon) , chilli powder ( 3/4 teaspoon) , paprika powder ( 3/4 teaspoon) , coriander powder ( 1/2 teaspoon) , saute for few seconds ( until you get the aroma of the ' powders' ). Now add tomato ( 3 medium sized , chopped ) , saute until it becomes mushy .

Now add cilantro ( 1 cup ,chopped ) and mint leaves ( 1/2 cup chopped )

saute until oil separates from the 'gravy ' ( as in the pic below ) .

Now add Step 3 chicken , COMBINE and add

fried onion ( 1 cup , step 1 ) .

STEP 5:- And cook for 25 minutes on medium flame ( on 5 , of a 10 scaled setting knob) . Now add green chillies ( 5-6 nos , whole ) and turn the heat /knob to low / 1 and set aside .

STEP 7:- Soak saffron threads ( 8-15 strands in 2 tablespoons of whole milk ) and set aside .

IV. WASH , SOAK AND COOK RICE

STEP 8:- Wash rice ( 4 cups of , aged long or any basmati rice, wash it for 3-4 times , until the water becomes clear ) , and soak ( 30 minutes ) .

STEP 9:- Boil water ( 6 cups ) , add, shajeera ( 3/4 teaspoon) , cardamom ( 5-6 nos ) , cloves ( 4-5 nos ) salt , lemon juice ( 2 teaspoons ) ,

and clarified butter / ghee ( 2 teaspoons )

Add the step 8 rice and cook 4-5 minutes on medium flame ( 50 % done) , drain it and

VI . 'DUM'

add to the step 5 ,

WOK chicken .

STEP 10:- Sprinkle rose water ( 1 teaspoon ) and kewra essence ( 3/4 teaspoon) ,

COMBINE LIGHTLY

Top it with cilantro ( 1/2 cup , chopped ) , mint leaves ( chopped , 1/4 cup ) , fried onions(1/2 cup , Step 1 ) , and saffron milk ( step 7 ) .

Cover the wok with a heavy duty aluminium foil and then cover it with its "own lid" and then turn the heat / knob to 3 ( low medium flame ) and DUM for 25 minutes .

STEP 11:- Open and combine gently .

STEP 12 :- Wok Chicken Biryani From Jes's Kitchen is ready Enjoy ............J A Mathew :)

Home Made Biryani Masala Powder form Jes's kitchen ! RECIPE #324

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Step 1 :- Dry roast Cumin seeds ( 2 teaspoons) , shajeera ( 2 1/2 teaspoons ) , kalpasi / black stone flower ( 4-6 nos ) ,kasoori methi leaves / dried fenugreen leaves ( 2 teaspoons ) ,black cardamoms ( 5 nos ) , marathi moggu ( 2 nos ), mace ( 2 nos ), fennel seeds ( 1 teaspoon ) , cloves ( 1 1/2 teaspoons ), cinnamon sticks ( 3-4 small pieces , as in the pic below ) , green cardamom( 22-25 nos) , anistar ( 4 nos , medium sized ) , bay leaves ( 5-6 nos ) and pepper corns ( 1 1/2 teaspoons ) .