Hema’s 3 Ramadan Special Lunch Combo Recipes | Egg Biryani | Egg Recipes | Chicken Fry Recipe | Sabudana Kheer | Easy Dessert Recipes
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Egg Biryani
Ingredients
For Browning The Onions Oil – 2 tbsp
Onion – 1 no. (thinly sliced)
For Roasting The Eggs Turmeric Powder – 1/4 tsp Chili Powder – 1 tsp Salt – 1/4 tsp
Boiled Egg – 6 nos.
To Make Curd Mixture Curd – 1/2 cup Chili Powder – 2 tsp Coriander Powder – 1 tsp Turmeric Powder – 1/4 tsp
Garam Masala – 1 tsp
To Make Biryani Ghee – 2 tbsp Oil – 1 tbsp Whole Spices *Cinnamon – 1 inch piece *Star Anise – 1 no. *Cardamom Pods – 3 nos. *Cloves – 8 nos. *Bay Leaf – 2 nos. Onion – 2 nos. (thinly sliced) Green Chili – 3 nos. (slit) Ginger Garlic Paste – 1/2 tsp Tomato – 3 nos. chopped Salt – 2 tsp + as required Coriander Leaves – 1/2 bunch Mint Leaves – 1/2 bunch Basmati Rice – 300g (soaked For 30 Mins)
Water – 500 ml
Method 1. Wash and soak the rice for about 30 minutes 2. Boil eggs and peel them and make slits on them 3. Heat a pan with some oil and fry some onions for the fried onions and keep them aside 4. In the same pan, add some oil, turmeric powder, red chili powder, salt and add the eggs and fry the eggs and keep them aside 5. Take a pressure cooker and add some ghee and oil to the cooker, and roast the whole spices 6. Add onions and saute them 7. Add green chilies and ginger garlic paste and saute along 8. Add tomatoes and cook them till they are mushy and add some salt 9. In a bowl, take the curd, add chili powder, coriander powder, turmeric powder, garam masala and mix well 10. Add the whisked curd mixture to the cooker and cook for 5 minutes on medium flame 11. After 5 minutes, add coriander leaves, mint leaves, and mix well 12. Add the soaked rice and gently mix it 13. Add water (500 ml water for 300 ml rice) and check for seasoning. Add a teaspoon of salt if required 14. Now place the eggs on top of the rice, add fried onions, chopped coriander leaves and close the pressure cooker 15. Place the weight and cook for about 10 minutes, after 10 minutes turn off the stove and let the pressure cooker rest for about 10 minutes before opening
16. Serve the biryani hot with some raita and salad by the side
Chicken Fry
Ingredients
Chicken – 1 Kg Juice Of 1 Lemon Curd – 2 Tsp Salt – 1 Tsp Turmeric Powder – 1/4 Tsp Cumin Powder – 1 Tsp Coriander Powder – 1 Tsp Chaat Masala – 1/2 Tsp Garam Masala – 1 Tsp Red Chili Powder – 2 Tsp Corn Flour – 1 Tbsp Besan Flour – 2 Tbsp
Oil For Deep Frying
To Make Masala Paste Onion – 1 No. Chopped Garlic – 5 Clove Ginger
Green Chili – 1 No.
Method: To make masala paste
1. In a small blender add onion, garlic, ginger, green chili and blend to smooth paste.
To marinate & fry the chicken 1. Make slits in the Chicken, so that the masalas go deeper into the chicken 2. Add salt, lemon juice, curd, coriander powder, ginger-garlic-onion paste, cumin powder, chaat masala, garam masala, red chili powder, besan flour, cornflour 3. Mix well and marinate the chicken pieces with the masala for about 30 mins 4. After 30 mins, mix the chicken pieces once again 5. Heat some oil for deep-frying and fry the chicken pieces in medium-low flame for about 5 mins 6. Take the chicken pieces out and let them rest completely. Close with a lid and let it rest 7. Once the chicken pieces come to room temperature, heat the oil again 8. Fry the rested chicken pieces again on high flame for about 30 secs
9. Serve the chicken pieces hot as a starter or as a side dish
Sabudana Kheer
Ingredients
Sabudana or Sago – 3/4 cup Milk – 1 liter Cardamom powder Jaggery – 200 gm Water – 1/2 cup Ghee – 1 tsp Cashew nuts
Raisins
Method
Rinse the sabudana a couple of times and soak it for 1 hour Pour milk into a deep pot and let it boil. Add the soaked sabudana to the milk and boil it till the sabudana pearls turn transparent and soft Add cardamom powder and mix well. Boil the kheer for 10 mins Turn off the stove and let it cool down Melt jaggery by adding a little water in a pot. Strain the jaggery syrup into the kheer and mix well Roast some cashew nuts and raisins in ghee Add roasted cashew nuts and raisins. Garnish it with a few strands of saffron.
You can serve the kheer warm or cold
Rated 4.90
