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chicken Chicken Biryani Food Pakistani Quick & Easy Quick Fix Recipes Shan Foods

Quick Fix Chicken Biryani with Shan Biryani Paste

  • By
  • January 30, 2017
Quick-Chicken-Biryani-Shan-TTTB
Everyone has their favorite dish that they love and never get tired of having. But this one dish that is unanimously loved by everyone is Biryani. With it’s different regional variations, one is spoilt for options when it comes to savoring this classic dish full of flavors. My mother makes the Best-est Biryani (I’m sure your mother does too!) she doesn’t use any spice mixes and makes it with her own spices – maybe that’s why it has a distinct flavor.

For people like me who are full-time employed and don’t have much time to prepare the maslas (spices), the ready-to-use Spice Mixes have been a saviour. Giving you the same rich taste in much less time and with much less effort. I’ve been using Shan Masala powders from quite sometime now and have been really satisfied with the taste of the food prepared, every time! These masala powders have already eased cooking so much that Biryani once known as a festive food has now become an everyday dish in homes, which in itself is a celebration of bringing a traditional dish to every home.
Shan Foods has now taken it to another level by introducing their ready-to-use Curry Pastes & Sauces. Which means no more waiting for the onions to caramelize or for tomatoes to soften. No more spice mixes (masala powders) needed, just one cooking paste and your Biryani is ready in no time at all! Now isn’t that great?

At first I was a bit skeptical about using the Biryani Paste because was so unsure how it will be like. The taste,  the amount of spices and what all it contains. But after reading the ingredients list on the back of the jar and the instructions, I was like let’s do this! After all it’s Shan’s bottle and I can trust them with their products.

In a few simple steps and with so less ingredients: Chicken, Yogurt, Biryani Paste and Rice – we had a delicious, aromatic and flavorful Biryani. Although the chicken curry was a bit darker in color compared to what we usually make but the taste was Ahhh-mazing!

These Curry Pastes are available at select store in Lahore, Karachi and Islamabad. Get one today and trust me you’ll love it too.

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Chicken Biryani with Shan Biryani Paste
by January-01-2017
Quick Fix Chicken Biryani with Shan Biryani Paste – aromatic,rich in flavor,delicious Biryani in just 45 mins!

Prep time: Cook time: Total time: Yield: serves 6

Ingredients

For Rice

  • 500 grams Rice
  • 2 1/2 liter Water
  • Salt

For Chicken Curry

  • 1 Whole Chicken
  • 1 Cup Yogurt
  • 1 Jar Shan Biryani Paste (I used half Jar)
  • Ghee or Oil for Cooking
  • Yellow food color for layering

Instructions

  1. Chicken Curry: In a pan heat the ghee or oil add chicken and let it cook. It will release its own water, let it cook while stirring occasionally until the water dries completely. Now add yogurt and continue cooking on medium heat, when mixed well add half the jar of Shan Biryani Paste and let cook for 25 minutes till the chicken is tender and the gravy is reduced but not liquid
  2. Rice: Wash and soak rice in water for 15-20 minutes and drain. Boil 2 1/2 liters of water with a little salt. Once the water starts to boil add rice and cook for 5-7 minutes until they are half cooked. Drain the water
  3. Layering: Oil a heavy bottomed pan, place two-thirds of rice on the base, followed by gravy. Keep alternating layers of rice and gravy making rice as the top layer as well. Sprinkle some yellow food color. Cover the pan tightly with the lid and cook on low flame for 10-15 minutes till the rice is done and steaming
  4. Serve with salad and mint raita
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chicken Food Main Dishes Pakistani

Chicken Biryani

  • By
  • August 27, 2015
Chicken-Biryani-ticklethosetastebuds
A rice dish from the sub-continent that no other dish can match in grandeur, rich flavors and taste is Biryani. It is a royal dish prepared with myriad of spices, absorbing the rich flavors from the meat and the aromatic rice that makes it elegant and supremely royal.

Since it’s introduction to the Indian sub-continent by the Mughals, Biryani today has taken many forms owing to different regions of India, Arabia and Persia. All these varieties have distinct flavors and a unique taste blended with their local cultures but the royalty of the dish remains the same. The word Biryani is said to be originated from a Persian word “birian” meaning “fried before cooking” (How that is related to biryani, nobody knows).

Traditionally there are two methods of preparing biryani, 1- Kachha (Urdu word for Raw), where the meat are rice are cooked together and  2- Pakka (Urdu word for Cooked), where meat and rice are pre-cooked and then layered together. Though Biryani has many variations however the cooking technique remains the same. It is prepared by layering rice and meat along with the fragrant spices and then cooked on low fire called Dum (urdu for steam) that helps in absorbing and infusing all the flavors together into a royal treat. The Biryani recipe I’m sharing today is of pre-cooked meat and rice, the Pakka method of cooking.
Biryani-ticklethosetastebuds
Cooking Biryani does seem like a daunting task and one needs to be a culinary perfectionist to make it perfect. Well, it is challenging to cook Biryani as it involves a lot of steps, innumerable spices, perfectly cooked rice and tender, flavorful meat. I’ve seen my mother doing it all by herself (making her own biryani spices) and the Biryani she makes is the best! It has all the aromatic spices, long grains of rice and perfectly cooked meat and serves it with Mint Raita and salad. 
I love the Biryani my mother makes and would love to share her recipe sometime with all the home made spices, but my version of Biryani uses a Biryani Mix (Thanks to the brands for introducing this biryani magic in our lives and making it so much easier for us) and it tasted equally delicious (Ok, not equally but really delicious).  
Get over your fear of making Biryani with this easy and delicious recipe. Ready to impress? Let’s get cooking (And, you can thank me later by commenting below :D)

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Chicken Biryani
by August-27-2015
Aromatic rice, juicy tender meat and rich spices layered and cooked to perfection making a colorful and flavorful Royal Cuisine!

Prep time: Cook time: Total time: Yield: servings 6

Ingredients

For Rice

  • 500 grams Long grain rice
  • 2 1/2 liter Water
  • Salt

For Chicken

  • 1 Whole Chicken
  • 4-5 Onions, Medium
  • 1 Cup Yogurt
  • 1 Tbsp Ginger paste
  • 1 Tbsp Garlic paste
  • 1 Packet Shan Bombay Biryani Masala
  • 1 tsp Salt
  • 1/2 tsp Red Chili powder
  • 6 Tomatoes, peeled and chopped
  • 5-6 Green Chilies, chopped
  • 1 1/2 cup Water
  • Mint Leaves, a few
  • Ghee or Oil for cooking

For Layering

  • Yellow food color, as required
  • 1 tsp Cardamom powder
  • 1/4 tsp Nutmeg, ground
  • 2 Black Cardamoms, ground
  • 3-4 Cloves, ground
  • 5-7 Whole Black Peppers,ground
  • 4 Tbsp Lemon Juice
  • few drops Kewra Water

Instructions

  1. Prepare Chicken Curry: In a pan heat the ghee or oil, add onions and fry until golden brown. Add chicken and let it cook. It will release its own water, let it cook while stirring occasionally until the water dries completely. Now add yogurt and continue cooking on medium heat, when mixed well add ginger and garlic pastes along with the Biryani Masala, salt, red chili powder and water and let cook for 25 minutes till the chicken is tender. Next add tomatoes, when soft add green chilies and mint leaves. Cook for a few minutes till the gravy is reduced but not liquid
  2. Prepare the Rice: Wash and soak rice in water for 15-20 minutes and drain. Boil 21/2 liters of water with a little salt. Once the water starts to boil add rice and cook for 5-7 minutes until they are half cooked. Drain the water
  3. Layering: Oil a heavy bottomed pan, place two-thirds of rice on the base, followed by gravy. Keep alternating layers of rice and gravy making rice as the top layer as well. Sprinkle some yellow food color, all the ground spices, lemon juice and kewra water. Cover the pan titghtly with the lid and cook on low flame for 10-15 minutes till the rice is done and steaming
  4. Serving: Serve hot with Mint Raita (Simply mix this Mint Coriander chutney in yogurt)and salad

4 Comments
chicken Main Dishes Pakistani

White Chicken Gravy Pakistani Style (Safed Murgh Salan)

  • By
  • October 20, 2014
White-Chicken-Gravy-Ticklethosetastebuds
The temperature is going down, the morning and nights have become chilly now. Finally, the winters are coming (yeeaayy 🙂 ) I’m planning a lot of new recipes for you all for the winters and to start off I decided to share this rich and creamy White Chicken Gravy recipe – its just perfect for the chilly season.

 This dish is rich in flavor and texture and achieves this without the use of Tomatoes and Chilli powder in it. AMAZED? well, there’s more. As it’s White Chicken, so to maintain the whiteness of the gravy this recipe doesn’t include turmeric powder either! SO not using tomatoes, red chillies and turmeric makes it an unconventional chicken gravy recipe.

This Weekend, instead of recahing for the takeaway menu try this White Chicken Gravy recipe and I’m sure it’ll become your family favorite and regular lunch/dinner dish too.

Do share your feedback in the comments below. You can even share the picture of your gravy (tried) on the Facebook Page.

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White Chicken Gravy Pakistani Style
by October-20-2014
A delicious gravy with succulent chicken pieces in creamy yet subtle white gravy full of flavors

Prep time: Cook time: Total time: Yield: serves 6

Ingredients

  • 1 Whole Chicken, cut into 8 pieces
  • 1/4 cup Ghee/Oil (I used half ghee half butter)
  • 1 Onion, large, finely chopped
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1 tsp Salt
  • 1 1/2 tsp Black Pepper, freshly ground
  • 1/2 tsp White Pepper
  • 5-6 Green Chili, chopped and ground
  • 1/2 tsp Coriander powder
  • 1 cup Cream/Yogurt
  • 1-2 cup Chicken Stock (or Water, I used Chicken Stock)
  • 1 Tbsp Cornflour, dissolved in 1/2 cup water
  • Fresh Cilantro chopped for garnish

Instructions

  1. Heat Ghee/Oil in a heavy bottom pan on medium heat, add onions. When they turn soft and translucent (don’t let the onion brown) add Ginger and Garlic paste. Saute till fragrant and color changes a bit
  2. Add the Chicken and fry till its color changes to golden. Now add about 1 cup water, cover the pan and let the chicken cook. For about 10-15 minutes until the water evaporates and chicken is cooked and tender.
  3. Add the spices, salt, black pepper, white pepper, coriander powder, green chilies. Mix and let cook for 1-2 minutes.
  4. Add the cream/yogurt, the chicken stock and bring to a boil.
  5. Add the cornflour mixture, bring to a boil. The gravy will begin to thicken. Taste check and check the gravy consistency. (Add more cornflour mixture if too thin or add water/stock if its too thick)
  6. Let simmer for 2 minutes. Dish out, garnish with fresh coriander.
  7. Serve with Basmati rice, Naan or Khameeri Roti

Tags: Main Dish, Pakistani, Chicken

1 Comment
chicken curry Main Dishes Pakistani

Chicken Curry Pakistani Style (Murghi ka Saalan)

  • By
  • October 1, 2014
This weekend I had been a bit lazy since I wasn’t so well, but the love for cooking keeps you on your toes doesn’t it? IT DOES – for me at least. So this time in the kitchen it had to be something comforting and something that could be prepared in less time. So first thoughts, it had to be CHICKEN and second thought, it had to be curry/gravy/saalan/shorba


So what can be better than Chicken Curry – easy, comforting and you can enjoy it with chapati or rice.  This recipe of Chicken Curry is by my Ammi (Mom), Thank you Lord for giving us mommies they are such a blessing in our lives and what ever they cook its always delicious!

The highlights of this Chicken Curry recipe are its Pakistani spices and flavors, the cooking technique and of course the tantalizing curry made from onions and tomatoes.

Chicken Curry Pakistani Style (Murghi ka Saalan)

Hirra Pervaiz
Published 10/01/2014
Yield: Serves 6
Prep Time: 15 mins.

Cook time: 40 mins.
Total time: 55 mins.

Tantalizing Pakistani Style Chicken Curry with exotic spices and tomato-onion sauce, absolutely delicious!

Ingredients

  • 1 Whole Chicken, cut into 8 pieces
  • 2 Onions medium, finely chopped
  • 1 tsp Garlic paste
  • 1 tsp Ginger paste
  • 1 tsp Salt or to taste
  • 1 1/2 tsp Red Chili Powder
  • 1/4 tsp turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Garam Masala Powder
  • 3 tomatoes, peeled and chopped
  • 3 Cups water
  • Coriander leaves for garnish
  • 1/2 Cup Ghee or Oil

Instructions

  1. Put a heavy bottomed pan on medium heat and melt Ghee (if using oil heat it for about 2 minutes)
  2. Meanwhile, using a blender or a chopper, blend onions into paste like consistency
  3. Add these onions to the pan and saute until it starts to turn golden. The onions will start getting darker in color, cook until dark brown. This will give the curry that red coloring – don’t over cook or burn the onion as it will spoil the taste if too dark or burned
  4. Now add the ginger and garlic paste into it and continue to saute’ until brown and fragrant
  5. Now add chicken to the pan, you can add 1/4 cup of water to avoid burning of masala. Fry the chicken until golden and partially cooked
  6. Now add the spices, salt, red chili powder, turmeric powder, coriander powder, garam masala powder, mix and continue to fry on medium-high heat – (this procedure is called bhuna)
  7. Now add the chopped tomatoes in the pan and cover with the lid. Lower the heat to medium and let the tomatoes cook. Add a little bit of water so that tomatoes soften
  8. When tomatoes are soft, continue to fry (bhuno) the chicken until you see the oil separating from the sauce
  9. Now add the remaining water in the pan and lower the heat. Cover with the lid and let it simmer for about 20 minutes. You’ll see oil floating on the top indicating the curry is cooked
  10. Garnish with fresh chopped corriander and serve with Naan, Chappati, Basmati Rice and Kachumbar Salad

Note: If you do not wish to use tomatoes, you can substitute them with 1 Cup of Yogurt. Skip step 7 and instead add yogurt at this stage and continue with the rest of the procedure

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    bake casserole cheddar chicken creamy spinach

    Creamy Chicken & Spinach Bake

    This is a healthy and hearty FAMILY favorite ! Chicken and spinach are excellent together, and if you have kids who don’t eat veggies…this is something they’d love – rich in iron, vitamins and proteins. Oh! and how can I forget loaded with cheese. I like using cheddar cheese but you can use any variety of cheese such as Parmesan or mozzarella, any would work too.

    Prepare this hearty, budget-friendly, quick-fix dish at your parties or for the weekend and “tickle those taste-buds”

    Ingredients

    • Butter                             4 Tbsp
    • All-purpose flour            4 Tbsp
    • Cream                           1/2 Cup
    • Milk                               2 Cup
    • Salt                                1/2 tsp or to taste
    • Black pepper                 1/2 tsp
    • White pepper                 1/4 tsp
    • Grated cheddar cheese   1/2 Cup
    • Shredded Chicken          1 1/2 cup (boiled)
    • Spinach                           1/2 cup (chopped and boiled)
    • Chicken Broth                 1/2 cup
    • Breadcrumbs                   1/2 cup

    Method

    1. In a large pot melt butter over medium heat. Add flour and mix well until foamy
    2. Now slowly add in milk and stir continuously to avoid any lumps. Let it boil and simmer for 2-3 minutes until it thicken.
    3. Remove the pot from heat and mix in cream, salt, black pepper and white pepper. Mix well
    4. Add chicken and spinach to the mixture mix. Now add the chicken broth and mix well again. (check for the consistency before adding the entire cup of broth, the mixture shouldn’t be too runny)
    5. Let the mixture boil for another 2 minutes. Turn off heat and taste check
    6. Transfer the mixture in a casserole dish. Sprinkle shredded cheddar cheese and top with bread crumbs.
    7. Pop the dish in the oven for about 8-10 minutes until the cheese is bubbly and crumbs are golden brown.
    8. Serve hot!
    Serves: 8
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