Storm In My Kitchen

Chicken Tikka Biryani I made this from a blog Cook with Kushi....its an awesome biryani i made a few changes to accommodate what i had at home....I used meat masala instead of tandoori chicken masala, and I also did not have chaat masala which I substituted with pani puri masala powder.....also I layered the biryani with the gravy and topped it with the tikka sticks and garnished with some chopped mint and coriander leaves. The recipe looks lengthy but is really simple....i am posting it as is from the site Steps to prepare Chicken Tikka Biryani For the marination Chicken thigh pieces – 1 1/2 pounds or 3 pieces Yogurt – 3 tbsp Turmeric powder – 1/4 tsp Mint leaves – 1 tsp Red chile powder – 1 tsp Salt – 1 tsp Tandoori chicken masala – 1 tsp Chat masala – 1/2 tsp Garlic cloves finely chopped – 4 Ginger grated – 1 inch Lemon juice – 1 tsp For the Biryani Rice – 1 cup Bay leaf – 2 Cloves – 2 Cardamom seeds – 5 Cumin seeds – 1 tsp Cashews – 1 tbsp Onion chopped...

Raw Jackfruit Curry Fry one onion light brown, add 1/2 tsp turmeric, 1 tablespoon ginger garlic paste, red chilli powder (to taste) 1/2 tsp jeera, 1/2 tsp garam masala powder and roast then add half cup water and fry till oil comes up...add half a kg cleaned jackfruit when half done add tomato puree from two or three tomatoes (depending on how much gravy you would like to have) and cook till done Note if the tomatoes are not very sour, you can add a tablespoon of vinegar to the gravy. this is my mums recipe.....it is the same that she uses for beef or chicken vindaloo... Vinegar she definitely adds if it's non-veg