Chicken Biryani - Punjabi Non Vegetarian Recipes | Punjabi Traditional Food

Chicken Biryani

Punjabi Traditional Food

Chicken Biryani Ingredients:

• 4 Onions - Medium size
• 600g - 650g Chicken - Broiler - Small - 8 pcs.
• 400g Rice - Basmati
• 1/2 cup Curd
• 2 teaspoons Ginger Garlic Paste (Adrakh Lehsun Paste)
• 2 teaspoons Red Chilli Powder (Lal Mirch Powder)
• 2 teaspoons Biryani Masala
• As per taste Salt
• 2-3 teaspoons Lemon Juice
• 1/4 cup Mint Leaves (Pudiney ke Patte)
• 1/4 cup Coriander Leaves (Hara Dhania) - chopped
• 6 Green Chillies (Hari Mirch) - cut from centre in two long strips
• 2 Bay Leaves (Tej Patta)
• 2 Green Cardamom (Choti Hari Elaichi)
• 2 Black Cardamom (Badii Kali Elaichi)
• 4 Cloves (Laung)
• 8 Black Peppercorn (Sabut Kali Mirch)
• 1 inch Cinnamon Bark (Dalchini)
• 2 litres Water
• Small Muslin Cloth
• 100 grams Butter - melted
• 2 tablespoons Cooking Oil
• 1/2 cup Milk (luke warm)
• 2-3 drops Food Color - Orange
• 1 inch Ginger - Julienned (cut into long thin strips)
• 1 teaspoon Garam Masala Powder
• 2 teaspoons Kewra Jal

 Chicken Biryani Making Method:

Punjabi Chicken Biryani

• Cut Onions into Slices and Fry till Golden Brown. Don't Burn. Keep aside for use.
• Wash and Clean the Chicken pieces. Poke the Chicken pieces with a Fork.
• Take a Glass Bowl, add Chicken pieces, Curd, Ginger Garlic Paste, Red Chillies, Biryani Masala, Salt as per taste, Lemon Juice, few Mint Leaves, one fourth part of onions fried earlier and mix well. Apply the mix well on and around all the pieces of Chicken. Cover the Bowl and place it in a Refrigerator for Thirty minutes.
• Wash and soak the Rice in Water for Thirty minutes.
• Add and tie in a Muslin Cloth; the Bay Leaves, Green Cardamom, Black Cardamom, Cloves, Black Peppercorn and Cinnamon.
• Boil Water in a Pan. Add and mix half a teaspoon of Salt into it. Put the tied Muslin Cloth Bag into the Boiling Water.
• Drain the soaked Rice and add it to the Boiling Water. Parboil (Partially Boil) the Rice. Don't Overcook. When parboiled, Drain the excess Water from the Rice and let it dry.
• Take out the Marinated Chicken from the Refrigerator.
• Take a Pan with a thick bottom. Add Two Tablespoons of Cooking Oil in it and heat it on a slow flame for two minutes.
• Add Marinated Chicken Pieces into it. Cook the Chicken on medium flame. Stir well but gently. Add One to Two tablespoons of water, if it appears dry. The Chicken will be cooked in Fifteen to Twenty minutes. Remove from flame and keep aside.
• Take another large Pan with a thick bottom. Add and arrange a layer of cooked pieces of Chicken on the bottom of the Pan with a little Gravy. Then, spread and cover the Chicken pieces with half the parboiled rice.
• Sprinkle : half of the remaining fried Onions, half of the Green Chillies, a few Mint Leaves, a few chopped Coriander Leaves over the layer of the parboiled Rice.
• Pour : half the melted Butter, half the Milk, half the Kewra Jal and a few drops of Orange Food Color all-over the layer of the Rice.
• Sprinkle : half a teaspoon of Garam Masala and half the Julienned Ginger all-over the layer of the Rice.
• The first layer of the Chicken Biryani is now ready.
• Add and arrange a layer of the remaining pieces of Chicken over the first layer of Rice.
• Then, spread and cover the layer of the pieces of Chicken with the remaining parboiled Rice.
• Sprinkle the remaining : fried Onions, Green Chillies, Mint Leaves and chopped Coriander Leaves over the layer of the parboiled rice.
• Pour the remaining : melted Butter, Milk, Kewra Jal and a few drops of Orange Food Color all-over the layer of the Rice.
• Sprinkle the remaining : Garam Masala and Julienned Ginger all-over the layer of the Rice.
• Tightly Cover the Pan/ Cookware with Food Wrapping Aluminium Foil or Cover the Pan with a Lid and seal it with Cooking Dough.
• Cook the sealed Pan on a very slow flame for Twenty Five to Thirty Minutes.
• The Chicken Biryani is now ready. Stir and Mix all the Contents Gently. 
• Serve Hot with Mint Raita/ Chutney, Sliced Onions and Enjoy!   

 

Chicken Lollypop - Punjabi Non Vegetarian Recipes | Punjabi Famous Food

Chicken Lollypop (Drums to Heaven)

Chicken Lollypop - Punjabi Famous Food

Chicken Lollypop Ingredients 

Chicken Lollypops (Wings deskinned) - 500 gms.

For Marination

Punjabi Non Vegetarian Recipes

cornflour - 2 tblsp.
soya sauce - 2 tblsp.
vinegar - 1 tsp
Red chilli paste - 1 tsp.
Ginger paste - 2 tsp.
Garlic paste - 1 tsp.
Ajinomoto - ¼ tsp.
salt - to taste

For Batter 
Maida - 6 tblsp.
Cornflour - 6 tblsp.
Coriander - 1 tblsp.
Garlic - 1 tblsp.
Ginger -  1 tblsp.
Vinegar - 1 tblsp.
Red chilli paste - 1 tblsp.
Egg - 1
Ajinomoto - 1/8 tsp.
Orange red color - 1/8 tsp.
Celery - 1 tsp.
salt - to taste
water - as required

Chicken Lollypop Making Method:

Punjabi Non Vegetarian Foods

• First, dry out the chicken pieces on a muslin cloth to remove out excess water.
• Marinate the chicken with all the ingredients under 'for marination' for atleast 2 hours.
• Mix all the ingredients under "for batter" with enough water to make a thick batter.
• Dip the lollypops in batter and deep fry.
• Serve as a starter with Sanchez sauce.

 

Tip
    Keep the lollypops inverted in the frying pan to get a rounded shape.

 

Chicken Roast - Punjabi Traditional Food | Punjabi Non Vegetarian Recipes | Punjabi Chicken Recipes

Chicken Roast - Punjabi Traditional Food Tadka :

Delicious and irresistible - chicken roast ever so tasty.

Chicken Roast - Punjabi Traditional Food Tadka

Chicken Roast Ingredients: 

·                Chicken,cut into small pieces             1 kilogram

·         Turmeric powder                                1/2 teaspoon

·         Kashmiri red chilli powder                 2 tablespoons

·         Black pepper powder                          1 teaspoon

·         Garam masala powder                        1 teaspoon

·         Ginger-garlic paste                              2 teaspoons

·         Soy sauce                                               1 tablespoon

·         Salt                                                         to taste

·         Oil                                                           4 tablespoons

·         Soy sauce                                               1 tablespoon

·         Tomato ketchup                                   2 tablespoons

·         Ginger,chopped                                    1 tablespoon

·         Garlic,chopped                                     1 tablespoon

·         Onion ,cubed                                        4 medium

·         Green chillies,chopped                       2-3

·         Green capsicum,cubed                       1 medium

·         MSG                                                      1/4 teaspoon

(MSG Means mono sodium glutamate its also using when cooking Chinese food).

Chicken Roast Making Method:

Chicken Roast 

• Combine chicken pieces with turmeric powder, red chilli powder, black pepper powder, garam masala powder, ginger-garlic paste, soy sauce and salt. Mix well and set aside to marinate for half an hour.
• Heat one teaspoon oil in a non-stick pan. Add marinated chicken pieces and cook till soft, using a little water. Add tomato ketchup, mix well and remove from heat. Set aside. Heat four tablespoons oil in a non-stick kadai. Add ginger and garlic. Mix well and saute till golden.Add onion and green chillies. Mix well and cook till onion is soft. Add capsicum and mix well. Saute for three minutes. Add the cooked chicken, MSG and adjust salt. Mix well and cook on low for ten minutes or until dry. 
• Serve hot with fried rice, noodles or naan

Chilli Chicken with Curry Patta - Punjabi Non Vegetarian Food | Punjabi Non Vegetarian Recipes

Chilli Chicken with Curry Patta : 

Chicken cooked with curry leaves and Oriental flavour.

Punjabi Non Vegetarian Foods Recipes

Chilli Chicken with Curry Patta Ingredients:

·         Curry leaves                                                     25-30

·         Green chillies,slit                                               5-6

·         Green chilli paste                                              1 tablespoon

·         Chicken breasts,cut diagonally                       400 grams

·         Vinegar                                                               2 tablespoons

·         Soy sauce                                                           1 1/2 teaspoon

·         Egg,whisked                                                      1/2

·         Salt                                                                      to taste

·         Cornflour/ corn starch                                     3 tablespoons

·         Oil                                                                       2 tablespoons + to deep fry

·         Garlic,finely chopped                                       1 tablespoon

·         Ginger,finely chopped                                      1 tablespoon

·         Vegetable stock                                                 1 1/4 cups

·         Spring onion,roughly chopped                        2

·         Fresh coriander leaves,finely chopped          2 tablespoons 

     

     Chilli Chicken with Curry Patta Making Method:

•       Mix together chicken, green chilli paste, 1 tsp vinegar, ½ tsp soy sauce, egg, salt and 2 tbsp cornstarch in a bowl. Keep aside for 10-12 minutes to marinate.
• 
  
•       Heat sufficient oil in a wok and deep fry the chicken pieces till lightly coloured. Drain on absorbent paper.
• 
  
•       Heat 2 tbsps oil in another non stick pan, add garlic and ginger and saute till garlic becomes light golden. Add slit green chillies and curry leaves and saute. Add 1 cup vegetable stock and cook till it comes to a boil.
• 
  
•       Mix 1 tbsp corn starch in ¼ cup vegetable stock. Add 1 tsp soy sauce, 1 tsp vinegar, salt, cornstarch mixture to the pan and mix well.Add fried chicken and mix. Add spring onions and coriander leaves and mix well. Transfer into a serving bowl and serve hot.

Punjabi Egg Curry Recipe - Punjabi Famous Foods Recipes

Punjabi Egg Curry Recipe

Punjabi Famous Foods Recipes

Punjabi Egg Curry Ingredients

6 hard boiled eggs

3 onions coarsely chopped

Punjabi Egg Curry Recipe

4 large garlic pods

an inch of ginger piece

2 tbsp Tomato Paste

1/4 cup ready made tomato puree or 2 tomatoes pureed

1/4 cup thick yogurt beaten

Salt to taste

oil for cooking

Spices

1/2 tsp turmeric

2 tsp red  chili powder

3 tsp coriander powder

1/4 tsp garam masala

Punjabi Egg Curry Making Method

Punjabi Traditional Foods

Peel the boiled eggs and shallow fry them in a tea spoon of oil to give them a crunchy golden crust.

Crush the ginger and garlic to a coarse paste. Grind the onions to a paste.

Heat a few tea spoons of oil and add the GG paste and saute, do not let it burn and add the onion paste, saute it on low flame till it’s nicely brown in colour.

Now add all the spices except the garam masala and saute again.

Punjabi Foods Recipes

Add the tomato ketch up and tomato puree. Saute till oil separates.

Switch off the flame and add the beaten yogurt. Mix thoroughly and put it back on flame.

When the oil separates on the edges add water to make gravy.Sprinkle the garam masala and mix.

Punjabi Foods Dishes

Cut each egg into 4 pieces longitudinally. Arrange them in a dish and pour the gravy. (You can also cut each egg in round shape).

Garnish with freshly chopped cilantro.

Serve with Ajwain parathas or rice.

Besan k Gatte ki Sabzi - Punjabi Traditional Food | Punjabi Famous Food

Besan K Gatte Ki Sabzi

Besan K Gatte Ki Sabzi - Punjabi Traditional Food

Besan k Gatte ki Sabzi Ingredients:
For Gatte:

• Chick Pea Flour/ Besan Powder - 1 cup
• Turmeric Powder /Haldi  - 1/2 tsp
• Red Chilli Powder - 1/2 tsp
• Coriander /Dhaniya Powder - 1/2 tsp
• Salt - as per taste
• Oil - 2 tbsp

For Gravy:

• Onion - 1 cup 
• Tomato - 1 cup 
• Ginger - 1 inch piece 
• Garlic - 4 cloves 
• Coriander/Dhaniya Powder - 1 tsp
• Red Chilli Powder - 1 tsp
• 
  

Besan k Gatte ki Sabzi Making Method:

Besan K Gatte Ki Sabzi - Punjabi Famous Foods

• Gatte Preparation:
• Take a bowl add besan and all the masala items and make a firm dough.
• Once done take piece of dough in hand with tsp of oil and roll it in a cylinderical shape and put rolled gatte into hot water and cook it for 10-15 mins.
• Once the gatte rolls are cooked drain the water and chop them in to 1/2 inch thick gate & don't throw the gatte ka water preserve it we could use this for gravy.

Gravy Preparation:

• Prepare Onion, Garlic & Ginger Paste, and prepare tomato paste separately. 
• Put a reasonable sized vessel on the range and heat oil.
• Add Onion, Garlic & Ginger Paste and fry till pastes turn in brown.
• Add tomato paste and fry for about 2 minutes.
• Add salt, all other powders and mix well
• Add the cooked gatte and  1 cup of gatte cooked drained water and mix well and cook for 3 to 4 mins. or till raw smell disappear (You can add water for gravy as you want it).
• Garnish with chopped coriander

     * Yummy super tasty gatte ki sabji is ready to serve with chapati :)

Aloo Gobi Recipe | Punjabi Aloo Gobi - Punjabi Traditional Food | Punjabi Vegetarian Recipe

Punjabi Aloo Gobi Recipe

Punjabi Aloo Gobi Recipe:

Punjabi Aloo Gobi Recipe Ingredients:

Aloo Gobi Recipe - Punjabi Traditional Food

2 large Potatoes (about 2 cups), scrubbed, peeled and cut into ½ inch cubes
1 medium Cauliflower (about 3-4 cups), cut into medium sized florets
1 large Onion, finely chopped
1 tsp Ginger-Garlic Paste
2-3 Green Chillies, roughly chopped (Adjust acc to taste)
2-3 tbsp Coriander Leaves, finely chopped
Freshly squeezed Lime/Lemon Juice to taste
Salt to taste

For Tadka/Tempering:

1½-2 tbsp Oil
1 tsp Jeera/Cumin Seeds
A pinch of Hing/Asafoetida (Optional)

Spices Used:

½ tsp Haldi/Turmeric Powder
¾ tsp Red Chilli Powder (Adjust acc to taste)
½ tbsp Dhania/Coriander Powder
½ tsp Garam Masala (Adjust acc to taste)
½ tsp Kitchen King Masala (Optional)
½ tbsp Kasuri Methi/Dried Fenugreek Leaves (Optional but recommended)

Punjabi Aloo Gobi Making Method:

Punjabi Aloo Gobi

• Heat oil in a pan and add cumin seeds and hing. When cumin seeds crackle and change colour, about 30 seconds, add finely chopped onions.
• Sauté the onions till they turn translucent and then add ginger-garlic paste, green chillies and crushed kasuri methi leaves. Give it a good stir till the raw smell of ginger-garlic paste disappears, about 1 minute.
• Next add all the spice powders and give it a good stir for 30 seconds.
• Mix in cubed potatoes and give them a good stir for 3-4 minutes.
• Add cauliflower florets and salt to taste and stir them for 2-3 minutes, making sure every individual cauliflower florets are coated with spice mix.
• Cover the lid and let it cook for 7-10 minutes, stirring in between to make sure that vegetables don’t stick the bottom of the pan. By now the vegetables gets cooked through but still retain their shape. If not, cover and let them cook for another 3-5 minutes.
• Switch off the gas and add freshly squeezed lemon/lime juice to taste. Garnish with finely chopped coriander leaves and mix them well before serving this delicious Aloo Gobi with any Indian flat breads (Whole Wheat Naan or Butter Naan or with any stuffed parathas) or plain/flavoured Basmati rice. You can also serve this Aloo Gobi in a wrap topped with few salad leaves and sour cream or Greek yogurt! Heaven!

Notes:

• The combination of spice powders used here are the ones I use often in any north Indian curries. You can use as little or as much of these spice combinations.
• This Aloo Gobi is a versatile dish and many times I end up using them in wraps, sandwiches and even as pizza toppings to give Indian twist to Italian cuisine!

Matar Paneer Recipe - Punjabi Traditional Food

Matar Paneer Recipe

Matar Paneer Recipe

Matar Paneer Recipe Ingredients:

Matar Paneer - Punjabi Traditional Food

• 200 gms Fresh Paneer diced in small cubes
• 1 cup frozen or boiled peas (Matar)
• 2 table spoon Oil/Ghee
• 2 tea spoon Cumin Seeds (Jeera)
• 2 -3 Medium Onions finely chopped or grated
• 2-3 Medium Tomatoes grated
• 1 table spoon Ginger Garlic paste
• 3 tea spoons Coriander powder (Dhania Powder)
• 1 tea spoon of Turmeric powder (Haldi Powder)
• 1 tea spoon of Chilly powder (Lal mirch Powder)
• 1 tea spoon Garam Masala
• Salt to taste

Matar Paneer Making Method: 

• Heat the oil/ghee in a pan and add cumin seeds to it. Allow them to crackle.
• Add the onions to the oil and allow them to fry till they turn light brown in color.  Now add the Coriander powder and fry for one minute.
• Add the tomatoes, turmeric powder, chilly powder, garam masala, ginger garlic paste and  salt. Keep frying the tomatoes till the oil separates out.
• Add the peas and paneer diced as cubes to this masala. Fold the pieces gently in the same. Add some water to make some gravy. Bring to boil and voila its done.
• Cover the dish for around 5-10 mins so that the paneer pieces can soak all the flavors.

Matar Paneer Serving:

Matar Paneer Recipe

• Garnish with some finely chopped fresh coriander leaves.
• Goes well with Lachha Parantha.
• If serving for a party, garnish with some fried Cashew (Kaju)