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Poultry
and Seafood
Dishes
 | Chicken
Biryani (Tender chicken pieces marinated in spices and cooked with
basmati rice)
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| Egg Curry
(Seasoned eggs with onions in a thick tomato curry)
|
| Shrimp
Curry
(Seasoned shrimp or prawns with onions, bell peppers and mushrooms in a
creamy tomato curry)
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Tandoori
Chicken (Lightly spiced and seasoned chicken)
Ingredients - Recipe for 4 people
| 1 |
| 2 cups plain yogurt |
| 2 |
| 2 |
| 1 tbsp coriander powder |
| 1 tbsp cumin seed powder |
| 3 tbsp lemon juice |
| 1/2 tsp salt (add to taste) |
| 1/2 tsp red chili (add to taste) |
| 2 - 3 pounds of chicken cleaned and
halved |
| 2 tbsp chopped fresh cilantro |
(The following spices can be
substituted with bottled NIRAV brand tandoori paste)
| 1/2 |
| 1/4 tsp cinnamon powder |
| 1/4 tsp ground cloves |
| 1/4 tsp nutmeg |
| 1/4 tsp mace |
| 1/4 tsp cardamon |
Cooking Instructions
- In a large bowl, mix all the
ingredients (or the tandoori paste) EXCEPT for the chicken
- When all the ingredients are mixed,
add the chicken
- Thoroughly mix all of the
ingredients until the chicken is fully covered
- Marinate the chicken at room
temperature for 3 hours or in the refrigerator for 8 hours
- Cook over medium-hot charcoal fire
for 20 - 30 minutes or until chicken is fully cooked
- Baste and turn the chicken often,
add more lemon on top of chicken if needed
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Chicken
Biryani (Tender chicken pieces marinated in spices & cooked with basmati
rice)
Ingredients - Recipe for 4 people
| 2 - 8 oz cups of uncooked basmati
rice |
| 1 pound of chicken (you can also use
boneless/skinless chicken breast cut into small pieces) |
| 1 medium onion finely chopped |
| 3 tsp garam masala |
| 2 |
| 2 |
| 2 tsp red chili (add less if you
don't want it spicy!) |
| 1 tsp coriander and cumin seed
powder (dhana-jiru) |
| 1 tsp cloves |
| 1/2 tsp tumeric |
| 1 tbsp saffron |
| 3 dried bay leaves |
| 3/4 cup chopped tomato |
| 1/2 cup yogurt |
| 1/2 cup milk |
| 2 tbsp oil |
| 3 tbsp butter |
| 1/2 tsp salt (add to taste) |
| 2 tbsp chopped fresh cilantro |
Cooking Instructions
- In a large bowl, wash the rice
thoroughly and then let it soak in water for 30 minutes
- In a separate bowl, mix red chili
powder, 1 tsp of garam masala, yogurt, 1/2 of the garlic, 1/2 of the ginger
and 1/2 of the tumeric. Then add the chicken pieces, mix well and let
this marinate for 1 hour
- In a separate non-stick pot, boil 3
cups water and add salt, bay leaves, cloves and rice
- Let the rice cook until its about
3/4th done, then drain the rice and set aside
- When this is all done, in a
non-stick pan, add the oil and butter and let it warm up
- Then add the onions, remaining
garlic, ginger, tumeric, garam masala, dhana-jiru and tomatoes to the
onions. Let this cook until the onions are brown.
- When this is cooked about 5 minutes,
add the marinated chicken and let it cook slightly until tender
- On the side, add the saffron to the
milk
- Then Mix layers of the rice with the
chicken (best to have rice on the top layer)
- Add the saffron/milk and any
remaining ingredients but top the rice with the cilantro
- Cover the pot and cook the rice and
chicken in the oven for about 10 - 15 minutes or until the rice and chicken
are completely cooked.
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Egg Curry
(Seasoned eggs with onions in a thick tomato curry)
Ingredients - Recipe for 4 people
| 4 Eggs (boiled & cut in halves) |
| 2 medium onions finely chopped |
| 8 oz crushed tomatoes (available
canned) |
| 1 small bell pepper (optional) |
| 8 oz water |
| 1 tsp chopped garlic (lasen) |
| 1/2 tsp minced ginger (adhu) |
| 1/4 -1/2 tsp salt (add to taste) |
| 1 tsp sugar |
| 4 cinnamon sticks |
| 1/4 tsp coriander and cumin seed
powder (dhana-jiru) |
| 1/8 tsp tumeric (ahred) |
| 1/2 tsp green chili |
| 1/2 tsp red chili powder (add
more/less based on preference) |
| 1/4 tsp garam masala |
| 2 tbsp oil |
| 2 tbsp butter |
| 3 tbsp fresh cut cilantro |
Cooking Instructions
- Preferably in a non-stick pot, melt
butter and warm oil
- When oil is slightly warm, add the
cinnamon sticks & let them sizzle for flavor
- Add chopped onions and bell peppers
(optional). Let them cook over medium heat until light brown or
translucent
- When onions and bell peppers are
done, add garlic, ginger, green and red chilis, garam masala, tumeric
(ahred) and dhana-giru
- Let all the spices sizzle and mix in
with the onions and bell peppers
- Add crushed tomatoes and mix all of
the ingredients
- Add the water and let all the
ingredients cook for 5 - 10 minutes
- Add the boiled eggs cut in half (you may need to
add more water, but first taste the sauce)
- Cook for 15 minutes or until flavor
sets into the eggs
- Reduce heat to low and add the fresh cilantro
and you're done!
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Shrimp
Curry
(Seasoned shrimp or prawns with onions, bell peppers and mushrooms in a
creamy tomato curry)
Ingredients - Recipe for 4 people
| 1 pound shrimp or prawns (boiled
& peeled) |
| 2 medium onions finely chopped |
| 8 oz crushed tomatoes (available
canned) |
| 6 oz of mushrooms cut into quarter
pieces |
| 1 small bell pepper |
| 2 - 3 oz heavy whipping cream |
| 8 oz water |
| 1 tsp chopped garlic (lasen) |
| 1/2 tsp minced ginger (adhu) |
| 1/4 -1/2 tsp salt (add to taste) |
| 1 tsp sugar |
| 4 cinnamon sticks |
| 1/4 tsp coriander and cumin seed
powder (dhana-jiru) |
| 1/8 tsp tumeric (ahred) |
| 1/2 tsp green chili |
| 1/2 tsp red chili powder (add
more/less based on preference) |
| 1/4 tsp garam masala |
| 2 tbsp oil |
| 2 tbsp butter |
| 3 tbsp fresh cut cilantro |
Cooking Instructions
- Preferably in a non-stick pot, melt
butter and warm oil
- When oil is slightly warm, add the
cinnamon sticks & let them sizzle for flavor
- Add chopped onions, mushrooms and bell peppers. Let them cook over medium heat until light brown or
translucent
- When onions and bell peppers are
done, add garlic, ginger, green and red chilis, garam masala, tumeric
(ahred) and dhana-giru
- Let all the spices sizzle and mix in
with the onions, mushrooms and bell peppers
- Add crushed tomatoes and mix all of
the ingredients
- Add the water and let all the
ingredients cook for 5 - 10 minutes
- Add the cooked shrimp or prawns (you may need to
add more water, taste the sauce and add accordingly)
- Cook for 20 minutes or until the
shrimp/prawns are cooked and the sauce has come to a boil
- Reduce heat to low and add the
whipping cream and fresh cilantro
- Simmer for 10 minutes and you're
done!
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