Halal Food Recipes: Chicken Biryani

Ingredients:

A) Ground together to a fine paste
1 inch piece stick cinnamon
4 cardamoms
1 nutmeg

B) Ground together
1 medium-sized onion
½ cup ginger Ground
¼ cup garlic

C) Ground together and mixed with ½ cup water to form a paste
¼ cup cashew nuts
½ tsp chili powder
1 tbsp aniseed
½ tsp turmeric powder

D)
1 medium sized chicken - cut into 6 pieces
1 bunch coriander leaves
1 spray mint leaves
3 medium-sized onions - thinly sliced
3 screwpine leaves (pandan)
5 cups rice - half-cooked
250 gram ghee
1 cup tomato puree

Cooking Method:

In a large pan, put in the ghee and fry the onions lightly.
Add the ground spices, A. Fry for a couple of minutes and then add the tomatoes, chilies, pandan, mint and coriander leaves.
Fry for a few minutes and then put in the ground spices, B.
Fry for five minutes or until well-browned and then add the chicken and lower the heat.
Add the spices, C and the tomato puree and mix slowly.
When the chicken is cooked, add the half cooked rice and lower the heat to a minimum.
Cover with a couple of clean dish cloths and cook until the rice is well-done.
Serve immediately with curries or dhal and vegetables.

Halal Food Recipes: Murtaba

Ingredients:

3 cups plain white flour
1 tsp salt
1 tbsp ghee
1 cup lukewarm water
½ cup cooking oil


For the filling:

500 gram minced meat
2 tbsp ghee
1 large red onion - sliced fine
2 cloves garlic - crushed
tsp fresh ginger - grated
1 tsp turmeric powder
1 tsp garam masala
1 ½ tsp salt
2 tbsp fresh coriander leaves - finely chopped
1 fresh red chilli - finely sliced
2 eggs - beaten
Salt and pepper
1 onion - finely sliced

Cooking Method:

For the roti:

1. Place the flour and salt in a large bowl and rub in the ghee.
2. Add the water and mix to fairly soft dough.
3. Knead the dough for ten minutes or longer.
4. Divide the dough into equal-sized balls and place them in a small bowl containing the oil.
5. Leave for at least an hour.

To make the filling:
1. Heat the ghee and fry the onion until it is soft.
2. Add the garlic and fresh ginger and continue to fry until the onion is golden brown.
3. Add the turmeric and chili powder and stir for a few seconds.
4. Put in the meat and carry on frying, stirring constantly, until it is well-cooked.


To cook the murtaba:
1. Season the beaten eggs with salt and pepper and set aside in a small bowl.
2. On a smooth surface, spread a little oil from the bowl and flatten one of the dough balls with a rolling pin.
3. Gently press with the fingers, spreading the dough until it is almost as thin as strudel pastry.
4. Heat the griddle and grease it lightly with ghee.
5. Drape the roti over a rolling pin and transfer it on to the griddle.
6. It will cook very quickly so spoon on some beaten egg and spread it over the middle
portion of the roti with the underside of the spoon.
7. Sprinkle some meat over and just before folding, add a few slices of onion.
8. Fold over the sides of the roti, in an envelope like fashion to enclose the filling completely.
9. Turn it over and cook the other side, spreading a little more ghee or oil on the griddle before putting it down.
10. Cook until crisp and golden on both sides.
11. Serve hot either on its own or with a bowl of curry gravy or dhal or sliced onions in vinegar.

Tandoori chicken Recipe

Ingredients:

4 chicken parts, skinned.
1 tsp salt.
2 tsp lemon juice.
2 tsp butter, melted.
1 onion, sliced.
1 lemon, sliced.

Marinate ingredients:

1 tbsp tandoori powder, blend.
1 tsp chili powder, blend.
1 tsp ginger paste, blend.
1 tsp garlic paste, blend.
1/2 cup yogurt (made from skimmed milk), blend.
2 tsp vinegar.
1 tsp red colour powder.

Instruction:

1. Slit chicken parts.


2. Combine marinate ingredients, lemon juice and salt. Rub mixture into chicken and marinate for 1/2 hour.


3. Place marinated chicken pieces over a high rack. Brush with melted butter.


4. Grill for 12 minutes or roast in microwave for 9-10 minutes.


5. Serve with onion and lemon.