சிக்கன் பிரியாணி / Easy chicken biryani / one pot chicken biryani

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Nando’s Style Peri-Peri Chicken

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Nando’s Style Peri-Peri Chicken Ingredients Chicken Leg Piece – 6 Olive Oil – 1/4 cup Red Bell Pepper – 1 Red Pepper – 4-5 Dark vinegar – 4 Tbl Spoons (I’m using white vinegar) Garlic – 6-8 Pepparikka powder – 2 Tbl. spoons Pepper Powder – 1 Tbl spn dried oregano – 2 Tbl.spn Salt – as required Method Cleaned chicken pieces, add  salt and pepper. soak for half an hour Combine all ingredients (apart from the chicken) in a blender and process to a smooth paste. Taste and adjust with salt, pepper,  pepper and paprika. Marinate chicken and refrigerate for at least 12 hours to allow flavors to develop. pre-heated oven at 170 C and bake for about 20 minutes. Turn them over mid-way through the baking. Next, reduce the temperature to 120 C and bake for another 15-20 minutes Serve your delicious Peri Peri chicken with fries
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Kerala prawn masala curry

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A delicious and mouthwatering dish made with prawn..   Ingredients: Tiger Prawn - 20-25 nos Onion - 1 ( Finely chopped) Tomato - 2 (Finely chopped) Ginger garlic paste -  tsp Green chilly - 2 Coconut milk- 1cup Turmeric powder - 1/4 tsp Red chilly powder - 1 tbsp Coriander powder - 1/2 tbsp Oil - 4-5 tbsp Curry leaves - 10-15 nos Mustard seeds - 1/2 tsp Fenugreek seeds - 1/4 tsp Coriander leaves - few Salt - To taste   Method: * Heat oil in a pan. Add mustard seeds, fenugreek seeds and curry leaves and fry well * Add onion and fry till it turns golden brown in colour. * Add ginger garlic paste and  saute for 2-3 minutes. * Now add tomato's, red chilly powder, green chilly, turmeric powder, coriander powder , salt and mix well for 8-10 minutes till it is cooked. * Add prawns and mix well. now add coconut milk with half a cup of water * Cover and cook in low flame till masala  seprates  from oil . Finally add some coriander leaves.. ...
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Kayal Sardines Fish Curry

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Ingredients Sardines fish 20 Pcs Coconut 1 Tomato 3 Mustard 2 Tspn Shallots 10 Pcs Fenugreek 3 Tspn Garlic 6 Cloves Green Chilies 2 Pcs Curry Leaves 1 small bunch Coriander (Cilantro) Leaves 1 Bunch Tamarind 1 big lemon size Kayal Masala Powder 5 Tbspn Oil 5 Tbspn Salt To taste Directions 1. Extract coconut milk and keep aside the first extraction. Add water to the squeezed coconut and extract again the milk. 2. Add the tamarind to first extraction and keep aside 3. Add Kayal masala, hand mashed tomato, green chilies, little fenugreek; little chopped garlic and finely chopped coriander to the cleaned fish. 4. Add now the tamarind and coconut mix 5. Add the second coconut extract to the above and boil 6. After it boiled well reduce the flame and simmer for some time. 7. While it is simmering add oil in a fry pan and tamper mustard, reminder of garlic and fenugreek. Add the chopped shallots and sauté until it become golden brown then add the curry leaves. 8. Add these tampered ingre...
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