This recipe is also known as low fat chicken chilli recipe:- ingredients:- 1. Canola oil: 2 teaspoons 2. Red Onion finely chopped: ½ cup 3. Minced garlic: 2 cloves 4. Oregano: 1 teaspoon 5. Cumin powder: 1 teaspoon 6. Cayenne pepper: 1 teaspoon or to taste 7. Sea Salt to taste.. You may not need to add salt at all 8. Red crushed peppers to taste 9. Chili powder (Spice blend for American Mexican Chili dish): 1 Tablespoon 10. Poached and De-fatted Chicken : 1½ Cup Cubed about ½" to ¾" 11. Red Kidney beans (15 oz) can: 1 drained 12. Chick peas (15 oz) can: 1 drained 13. Red Bell Peppers: 1 Cored and sliced 14. Tomato Juice: 2 Cups Method 1. Heat Canola oil in a heavy bottom pan. Add chopped onions, sauté onions till clear. 2. Add Garlic. Sauté about 1 minute 3. Add remaining ingredients. Bring to a boil. 4. Cover. Turn down heat and simmer for about 15 minutes. Yield: 6 Cups Serving Size: 1½ Cup Food group per serving Chicken Fish: 3 oz This includes 1½oz chicken, and 1½oz equivalent from Chickpeas and Red Kidney beans Vegetable: ½ cups from tomato juice, bell peppers, onions
Yes you can cook Sare1... Put Ghee or oil in rice cooker bowl switch it on when it got heated put chicken peices ginger garlic paste spices and masala, onions etc like normal biriyani when chicken is little fried add sufficiant water and curd(Ur choice) when its boiling add rice and close the lid..
Hi friends, m going to share . Mutton biryani recipe . Serves 8 Herdwick mutton shoulder and shank 1 kg cut into approximately 3.5cm dice saffron threads a small pinch onion paste 250g, blend onions into a paste in a food processor ginger paste 50g ginger mixed with 1 tbsp water whole black peppercorns 1 tbsp cumin seeds ½ tbsp cloves 7 yoghurt 1 litre, whisked black cardamoms 2, grind the seeds ghee mixed with oil 85ml of each long grain basmati rice 500g water 284ml salt to taste milk 125ml crispy fried onions to taste fresh coriander and mint to taste For the atta dough (to seal the pan, optional – alternatively, cook your mutton in a pressure cooker) dry atta (chapati flour or wholewheat flour) – available from Asian stores 250g water 125ml oil 1-2 tbsp (optional) Place the mutton in a large bowl with 1½ tbsp salt, the saffron threads, onion paste and ginger paste. Mix together and leave the mutton to marinate at room temperature for 2 hours. Dry roast the peppercorns, cumin and cloves separately in a hot pan. Allow the spices to cool and then grind in a spice grinder or pestle and mortar. Combine the ground spices with half the yoghurt and ground cardamom seeds and rub into the mutton before placing it in a heavy bottomed pan. In a separate pan, heat three-quarters of the ghee and oil mixture and, once warm, pour it over the meat. Wash the basmati rice by running it under cold water until the water is clear and leave to soak for 20 minutes. Then strain the rice and mix it with the remaining yoghurt, 284ml of water and two teaspoons of salt. Spread the rice mixture over the mutton in the pan. To make the atta dough, if using, combine the flour, water and oil, then knead together to make a dough. Cover the pan with a tight-fitting lid and seal the edges with the atta dough to stop steam escaping. Alternatively, you can cook the mutton in a pressure cooker. Cook the mutton and rice over a high flame for 10 minutes, then reduce the heat to a low flame for approximately half an hour. Uncover the dish and pour the remaining ghee and oil mixture over the top, before sprinkling the milk on to the rice. Cover the mutton once again and cook for a further 15 minutes, or until the meat is tender and the rice grains have separated. Garnish with crispy onions, fresh coriander and mint.
