Butter Chicken & Veg Briyani

Butter Chicken is a delicious Indian dish known for its rich and creamy tomato-based sauce. Here's a recipe to help you make it:

Ingredients:

500 grams boneless chicken, cut into bite-sized pieces

2 tablespoons butter

1 tablespoon oil

1 large onion, finely chopped

3 cloves of garlic, minced

1-inch piece of ginger, grated

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon garam masala

1 teaspoon turmeric powder

1 teaspoon red chili powder (adjust according to your spice preference)

1 cup tomato puree

1/2 cup heavy cream

1 tablespoon kasuri methi (dried fenugreek leaves)

Salt to taste

Fresh cilantro (coriander leaves), for garnish

Instructions:

Heat the butter and oil in a large pan over medium heat. Add the chopped onions and sauté until they turn translucent.

Add the minced garlic and grated ginger to the pan. Cook for another minute until the raw smell disappears.

In a small bowl, combine the cumin powder, coriander powder, garam masala, turmeric powder, and red chili powder. Mix well.

Add the spice mixture to the pan and cook for a minute, stirring constantly to prevent burning.

Pour in the tomato puree and stir well. Season with salt according to your taste. Allow the sauce to simmer for about 10 minutes, until the oil separates from the mixture.

Meanwhile, in a separate pan, heat a little oil and cook the chicken pieces until they are slightly browned and cooked through. Set aside.

Once the tomato sauce has thickened, add the cooked chicken to the pan. Stir well to coat the chicken pieces with the sauce. Simmer for an additional 5 minutes.

Crush the kasuri methi between your palms and sprinkle it over the chicken. This will add a unique flavor to the dish. Mix well.

Finally, pour in the heavy cream and stir until well combined. Allow the butter chicken to simmer for a few more minutes to let the flavors meld together.

Remove from heat and garnish with fresh cilantro leaves.

VEG BIRYANI

Vegetable Biryani is a flavorful and aromatic rice dish made with a mix of vegetables, basmati rice, and a blend of spices. Here's a recipe to help you make Veg Biryani:

Ingredients:

2 cups basmati rice

2 tablespoons ghee or vegetable oil

1 large onion, thinly sliced

2 cloves of garlic, minced

1-inch piece of ginger, grated

2 green chilies, slit lengthwise

1 cup mixed vegetables (carrots, peas, beans, cauliflower, etc.), diced

1/2 cup plain yogurt

1 teaspoon cumin seeds

2 bay leaves

4 whole cloves

2 green cardamom pods

1 cinnamon stick

1 teaspoon turmeric powder

1 teaspoon red chili powder (adjust according to your spice preference)

1 teaspoon garam masala

1/2 cup chopped mint leaves

1/2 cup chopped coriander leaves

Salt to taste

Saffron strands (optional), soaked in warm milk for garnish

Instructions:

Rinse the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.

Heat the ghee or vegetable oil in a large pan or pot over medium heat. Add the sliced onions and sauté until they turn golden brown and caramelized. Remove half of the fried onions and set them aside for garnish.

To the remaining onions in the pan, add the minced garlic, grated ginger, and green chilies. Sauté for a minute until fragrant.

Add the mixed vegetables to the pan and sauté for a few minutes until they are slightly cooked. You can also blanch the vegetables before adding them to the pan for a quicker cooking time.

In a small bowl, whisk the yogurt with turmeric powder, red chili powder, and garam masala. Pour this mixture into the pan and mix well with the vegetables.

Drain the soaked rice and add it to the pan. Gently stir to coat the rice with the vegetable and spice mixture.

In a separate small pan, heat a little water and add the cumin seeds, bay leaves, cloves, cardamom pods, and cinnamon stick. Allow the spices to sizzle and release their flavors. Then, pour this spiced water into the rice and vegetable mixture.

Add the chopped mint leaves, coriander leaves, and salt to the pan. Give it a gentle stir to combine all the ingredients.

Reduce the heat to low, cover the pan with a tight-fitting lid, and cook for about 15-20 minutes or until the rice is tender and cooked through. Make sure to avoid stirring the rice while it cooks to prevent it from becoming sticky.

Once the rice is cooked, remove the pan from heat and let it sit, covered, for a few minutes. Fluff the rice gently with a fork to separate the grains.

Garnish the Veg Biryani with the reserved fried onions and saffron strands soaked in warm milk. Cover the pan again and let it rest for a few more minutes to allow the flavors to meld together.

Serve the butter chicken hot with veg Biryani. It's a great dish to enjoy with family and friends!

Enjoy the aromatic and flavorful goodness of this delicious vegetarian rice dish!