Hilsa Khichuri

Ingredients:
Basmati rice - 2 cups,
Moong Dal - 1 cup,
Hilsa fish (head portion) - 1 piece
Ginger paste - 1 tsp,
Garlic paste - 1 tsp,
Turmeric paste - 1/2 tsp,
Red chilli powder,
Onion (sliced) - 1,
Potato (thin sliced) - 1,
Bay leaf - 2
Green chilli - 2

Garam Masala  - 1/4 tsp.
Water - as required.
Salt - to taste
Sugar - to taste.

Fish Masala:
Take cleaned head portion of the fish in a bowl. Mix ginger, garlic, turmeric paste, salt and red pepper gently to coat the fish. Keep aside for 30 minutes.

Take a pan, deep-fry the fish until crispy deep brown. Add onion slices, stir until it is translucent. Add potato pieces , red chilli, salt. Remove from heat when nearly cooked. 

Rice and pulse:
Dry roast the dal until aroma is released. Allow it to cool. Give a quick rinse in cold water and drain water immediately.

Completion:
In a pan/handi, boil water. Add bay leaf, rice and dal and semi cook them. Add fish masala , green chillies, salt and sugar. Cook till rice,dal and potatoes are well cooked and reach  porridge consistency. Sprinkle garam-masala. Serve hot.





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Chicken Biriyani

Ingredients:

Basmati rice - 500 gms,
Chicken - 500 gms, 
Potatoes (half boiled, peeled, cut to half ) - 5,


Marination:

Ginger paste - 3-4 tsp,
Garlic paste - 1 tsp,
Onion paste - 1 cup,
Chilli powder - 3-5tsp (to taste),
White pepper powder - 2 tsp,
Black pepper powder- 1tsp, 
Turmeric powder - 1/2 tsp
Coriander powder- 2 tsp,
Cardamom powder - 3 tsp,
Cinnamon powder- 1 tsp,
Curd - half cup,
Salt - To taste,
Sugar(optional) - 1/2 tsp. 

Spices:
Cinnamon (1'' stick) -1
Bay leaves - 5 leaves.
Cloves - 7-8,
Cardamom - 5-6,  
Milk - 1 cup,
Ghee - 2-3 tbsp ,
Refined oil - 200 ml
Saffron  - 2-3 pinches,
Keora water - 5-6 drops,
Rose water - 5-6 drops,
Sweet atar - 4 drops,


Steps:

Marination:
Rinse chicken. In a bowl, mix chicken pieces, onion paste, ginger paste, garlic paste, curd, chilli powder, cardamom powder, cinnamon powder, coriander powder, turmeric, black pepper powder,  white pepper powder and salt.  Marinate for 1 hour.

Saffron mix:
In a pan, add milk add saffron, rose water, sweet atar, sugar and salt. Mix well and heat for 10 minutes.

Procedure:

Take a pan, heat oil , add 1 bay leaf, cinnamon stick, cloves , stir. Add the marinated chicken. Stir well till cooked. Keep aside.

Rinse rice. Take water in a handi/pan. Add cardamom, cloves, keora water , salt ,1 tsp oil and rice. Boil till rice is half cooked. Drain water.

Take a copper handi or pan. Place bay leaves at bottom, add a layer of boiled potatoes and chicken pieces in the handi, sprinkle saffron mix. Add a layer of rice, sprinkle saffron water. Repeat the process till all ingredients are layered. Cover the opening of the handi with a piece of thick white cloth and place the lid. Heat it in low flame for 30 minutes. When done, add ghee. Serve hot.




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