Hyderabadi Biryani

Ingredients:

3 pounds Chicken (cut into medium-sized pieces)

1 cup plain yogurt

6 cups basmati rice

1 teaspoon Red Chilli Powder

1/2 teaspoon Ginger Paste

1/2 teaspoon Garlic Paste

Fresh lemon juice (from 4 lemons)

Fresh mint leaves (small bunch)

4 green chillies (finely chopped)

6 whole black peppercorns

6 cardamom pods

2 medium onions (thinly sliced)

2 cups vegetable oil

1/4 teaspoon yellow food color

1/4 teaspoon orange food color

1 teaspoon salt

Instructions:

1) Wash chicken with cold water and drain well.

2) In a separate bowl, mix ginger paste, garlic paste, red chilli powder, and plain yogurt together into a smooth paste. Marinate chicken in the mixture and set aside for 30 minutes.

3) In a separate pan, heat the vegetable oil, add onions and fry to golden brown. Add mint leaves, cardamom pods, and lemon juice. Mix and remove from heat.

4) Boil rice in a large pot with water until rice is parboiled and drain.

5) Cook the chicken mixture for about 15 minutes until tender.

6) Grease the same pot, add half of the rice to it and then layer the chicken mixture on top, and then finally add the remaining rice on top of the chicken mixture.

7) Add both food color mixtures on rice.

8) Place pot on a hot griddle and let cook on a low flame for about 15 minutes. Finally remove from heat; fluff rice and serve.

Chicken Karahi Stew

Ingredients:

1 pound chicken

4 tomatoes, chopped

1 onion, chopped

4 green chilies

1/4 teaspoon crushed black pepper

1/2 teaspoon salt

3 tablespoons oil

1 teaspoon garlic paste

1/2 teaspoon ginger paste

Instructions:

1) Remove skin from tomatoes.

2) In a pot add chicken, garlic, ginger and salt. Cover and cook on low heat until the water from the chicken has dried and chicken is half cooked.

3) Add oil, tomato, green chili and onion. Cover and continue cooking. When the water dries and chicken is tender add black pepper, stir and remove from heat.

*Makes 4 servings*

Tikka Boti (Skewered Chicken)

Ingredients:

3 pounds boneless chicken, cut into small cubes

1 teaspoon ginger paste

1 teaspoon garlic paste

1/2 teaspoon salt

1 teaspoon Red Chili Powder

1 tablespoon chopped green chilies

1 Shan Tikka Seekh Kabab BBQ MIX (for marinade)

Instructions:

1) Mix together all the spices, put chicken into bowl and coat with spices.

2) Leave to marinate overnight.

3) Heat oven to 400 degrees, put chicken cubes onto skewers, leaving little or no space in between, but 1 inch spaces towards the end, put into oven and leave for 5 minutes.

4) Take out skewers 5 minutes later, take a butter stick and slightly rub onto chicken cubes (to keep moisture), you can also use margarine instead of butter, if preferred.

5) Place skewers back into oven, remove from heat 10 minutes later, or else they will dry out from direct heat.

6) Serve warm with skewers or without skewers.

Ginger Chicken with Turmeric

Ingredients:

1 tablespoon olive oil

1/4 cup chopped red bell pepper

1/4 cup chopped green bell pepper

1 tablespoon finely chopped red onion

1/2 cup thinly sliced red cabbage

2 teaspoons grated peeled fresh ginger

2 garlic cloves, minced

2 pounds skinless, boneless chicken breast halves, cut into (1-inch) pieces

2 tablespoons chopped fresh parsley

2 teaspoons ground turmeric

1 teaspoon salt

1/4 teaspoon paprika

1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

Broccoli (Optional)

Instructions:

1) Heat oil in a large non-stick skillet over medium-high heat. Add bell peppers to pan; saute 1 minute, stirring constantly. Add onion; saute. Reduce heat to medium; stir in cabbage, ginger, and garlic. Cook for 3 minutes, stirring frequently. Add chicken and next 4 ingredients (through paprika); cook 5 minutes, stirring frequently. Stir in spinach, and reduce heat to low. Cook 10 minutes or until chicken is done.

* Makes 4 servings* (Serving size: 1 1/2 cups)

Asian Chicken

Ingredients:

2 tablespoons minced green onions

1 tablespoon minced peeled fresh ginger

3 tablespoons low-sodium soy sauce

2 tablespoons dry sherry

1 1/2 teaspoons hoisin sauce

1 teaspoon minced garlic

1/2 teaspoon sambal oelek (ground fresh chile paste) or chile paste with garlic

1 (3-inch) cinnamon stick, broken

1 star anise

4 (8-ounce) bone-in chicken breast halves, skinned

1 cup fat-free, less-sodium chicken broth

Cooking Spray

Instructions:

1) Combine first 9 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally.

2) Remove chicken from bag, reserving marinade. Pour marinade into a large skillet; stir in broth. Arrange chicken in a bamboo steamer coated with cooking spray; cover with steamer lid.

3) Place bamboo steamer in pan; bring marinade mixture to a boil. Steam the chicken 18 minutes or until a thermometer inserted in center of breasts registers 165 degrees. Transfer chicken to a platter.

4) Remove steamer from pan. Strain marinade mixture through a fine sieve into a bowl; discard solids. Return marinade mixture to pan; bring to a boil over high heat. Cook until reduced to 1/2 cup (about 2 minutes). Serve sauce with chicken.

*Makes 4 servings* (Serving size: 1 chicken breast half and 2 tablespoons sauce)

Steamed Boneless-Chicken Buns

Filling:

1/2 teaspoon five-spice powder

1 pound chicken breast, trimmed

Cooking spray

1 cup thinly sliced green onions

3 tablespoons hoisin sauce

2 tablespoons rice vinegar

1 tablespoon low-sodium soy sauce

1 1/2 teaspoon honey

1 teaspoon minced peeled fresh ginger

1 teaspoon minced garlic

1/4 teaspoon salt

Dough:

1 cup warm water (100 degrees to 110 degrees)

3 tablespoons sugar

1 package dry yeast (about 2 1/4 teaspoons)

3 1/4 cups all-purpose flour (about 14 2/3 ounces)

3 tablespoons canola oil

1/4 teaspoon salt

1 1/2 teaspoons baking powder

Instructions:

1) To prepare the filling, cut the chicken into cubes (as skinny and small as you can) rub five-spice powder evenly over chicken. Heat a grill pan over medium-high heat. Coat the pan with cooking spray. Add chicken to pan; cook 18 minutes or until a thermometer registers 155 degrees, turning chicken occasionally. Remove chicken from pan, and let stand for 15 minutes.

2) Place chicken in a medium bowl. Add onions and next 7 ingredients (through 1/4 teaspoon salt); stir well to combine. Cover and refrigerate.

3) To prepare dough, combine 1 cup warm water, sugar, and yeast in a large bowl; let stand for 5 minutes.

4) Lightly spoon flour into dry measuring cups; level with a knife. Add flour, oil, and 1/4 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)

5) Punch dough down; let rest 5 minutes. Turn dough out onto a clean surface; knead in baking powder. Let dough rest 5 minutes.

6) Divide dough into 10 equal portions, forming each into a ball. Working with 1 dough ball at a time (cover remaining dough balls to keep from drying), roll ball into a 5-inch circle. Place 1/4 cup filling in center of dough circle. Bring up sides to cover filling and meet on top. (A) Pinch and seal close with a twist. Repeat procedure with remaining dough balls and filling.

7) Arrange 5 buns seam side down, 1 inch apart, in each tier of a 2-tiered bamboo streamer. Stack tiers; cover with lid.

8) Add water to a large skillet to a depth of 1 inch; bring to a boil over medium-high heat. Place steamer in pan; steam 15 minutes or until puffed and set. Cool 10 minutes before serving. *Makes 10 servings* (Serving size: 1 bun)