Way to make Spider-Man Biryani at Home

To create a Spider-Man Biryani, follow this unconventional recipe that adds a fun twist to the classic dish. This unique biryani is blue in color, reminiscent of Spider-Man's iconic suit. Here's how you can make it: 

Ingredients:

- 2 cups basmati rice

- 500 grams chicken (or your preferred protein) 

- 1 large onion, thinly sliced

- 2 tomatoes, chopped 

- 1 cup yogurt 

- 1 teaspoon ginger paste 

- 1 teaspoon garlic paste 

- 1 teaspoon red chili powder 

- 1/2 teaspoon turmeric powder 

- 1/2 teaspoon garam masala

- Salt, to taste 

- 2 tablespoons vegetable oil

- A pinch of saffron strands (optional)

- Butterfly pea flower extract (for the blue color) 

Instructions to create a Spider-Man Biryani: 

1.**Marinate the Chicken:**   

- In a bowl, mix the yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala, and salt.   

- Add the chicken pieces to the marinade and let them sit for at least 30 minutes. 

2. **Prepare the Rice:**  

 - Wash the basmati rice thoroughly and soak it in water for 30 minutes.  

- In a large pot, bring water to a boil. Add salt, bay leaves, and aromatic spices.  

- Add the soaked rice and partially cook it for about 5 minutes. Drain and set aside. 

3. **Layer the Biryani:**   

- In a heavy-bottomed pan, heat vegetable oil.   

- Add the sliced onions and sauté until golden brown.   

- Layer the marinated chicken at the bottom of the pan.   

- Add a layer of partially cooked rice on top of the chicken.  

 - Sprinkle saffron strands (if using) and drizzle some ghee.   

- Repeat the layers until all the rice and chicken are used up. 

4. **Create the Spider Web Effect:**   

- Mix the butterfly pea flower extract with a little water to create a blue liquid.   

- Drizzle the blue liquid over the top layer of rice in a spider web pattern.   

- Use a spoon to gently create web-like designs on the surface. 

5. **Cook the Biryani:**   

- Cover the pan with a tight-fitting lid.   

- Cook on low heat for about 20-25 minutes or until the chicken is tender and the rice is fully cooked.  

- Let it rest for 10 minutes before serving. 

6. **Serve:**  

 - Gently fluff the biryani with a fork.   

- Serve your Spider-Man Biryani hot, garnished with fried onions and fresh coriander leaves. Enjoy this whimsical and colorful biryani that pays homage to everyone's favorite superhero!

Indian Chicken Tikka

Chicken Tikka may be a ancient and really in style Indian Chicken dish that is nicely choked with flavor & color.
The word ‘Tikka” stands for bits, pieces or chunks. In this easy-to-cook dish, chicken chunks are marinated in special spices & dairy product and grilled on skewers until it's brown & tender.
This Chicken Tikka can also be prepare into Chicken Tikka Masala, a tasty gravy dish.

Ingredients for Chicken Tikka

We will follow these two way to marinade the chicken.

First Marinade

• 500gm boneless chicken
• 4 tbsp lime juice 
• 1 tsp garlic paste
• 1 tsp ginger paste
• 3/4 black pepper
• 2 tbs chilli powder
• 1/2 tsp salt 
• 1/2 turmeric powder

Second Marinade

• 2 cup yogurt 
• 1 cup grated cheese 
• 1 tbs butter 
• 1/4 black salt 
• 1 tbs dry fenugreek leaves 
• 4 tbs gramflour 
• 5 tbs oil 
• 1/2 garam masala powder 
• 1 tbs chat masala powder 
• 1/4 food colour 

How to make Chicken Tikka

1. Marinate the chicken in the first marinate for 30 minutes to 1 hour, then refrigerate. 
2. For the second marinade, put oil in a pan . Add gram flour and mix well. Keep on fire and stir constantly on gram flour starts to smell roasted and starts to change color. Add turmeric powder and mix well for a few second. Remove from fire. Do not let it turn brown. Cool the oil mixture. 
3. In a big flat dish put cheese and butter. Rub with the palm till smooth. Add yogurt, mix thoroughly until cheese is smoothly mixed with the yogurt. It should be a smooth paste. Add oil and gramflour. Add all other remaining ingredients of the second marinade. Mix till smooth. Add colour if needed. 
4. Pick up the marinated tikkas and put in the second marinade. Mix cover with a plastic wrap. Keep covered in the refrigerator for 3-4 hours or till serving time. Bring to room temperature before you start cooking. 
5. Place the marinated chicken pieces on a greased wire rack. Cook for about 15-2 minutes in the preheated oven till well browned and cooked. If the chicken is cooked but not well browned from top, then put the chicken under the grill for 4-5 minutes. Serve hot with green chutney, and salad.

Chicken Kababs with Easy Steps

Chicken Kebab or Kabab is one of the most popular appetizers in Asian sub-continent. It is actually marinated chicken chunks, prepared in unique spices which provide yummy delicious taste with a strong aromatic scent, that is amazing in taste as well as its look.
After reading this article you will be able to know the Easiest way to prepare Kabab recipes.

Ingredients for Chicken kababs

• 1kg boneless chicken minced
• 1 lime juice 
• 6 red chilli
• 2 tbs chopped ginger 
• 2 cup oil
• 2 garlic cloves
• 2 tbs tomato paste
• 2 tbs soy sauce
• 1 tbs sugar
• 1 tbs salt 
• 1 tbs garam masala powder
• 2 cup  boiled rice 
• 1 tbs chat masala 
• Coriander
• 1 onions

      Steps to make Chicken Kabab

1. Firstly, put the minced chicken in a shallow dish. Mix lime, ginger and chilly together and pour over the chicken pieces. Stir gently to coat. Cover and chill in the refrigerator for at least 3 hours to marinate.
2. Soak 8-12 wooden skewers in cold water for 30 minutes before use. 
3. Thread the chicken pieces onto the soaked wooden skewer and cook under a hot grill for 3-4 minutes, turning frequently, until they are cooked through.
4. Heat the oil in a large pan and saute the onions and garlic for 1-2 minutes, until softened, but not browned. Add garam masala powder, sugar and chat masala and cook for 3-4 minutes.
5. Add tomato paste and soya sauce and cook for 5 minutes.
6. Serve chicken kababs with boil rice, stirred through with chopped coriander.

Traditional Roast Chicken

   Ingredients for Traditional Roast Chicken

• 1 kg Chicken
• 25 gm butter 
• 1 garlic 
• 3 tbsp roasted walnuts 
• 1 tbsp chopped parsley
• 1 tbs salt and pepper
• 1 lemon 
• 2  tbsp oil
• 1 tbsp cornflour
• 2 tbs water 

        How to make Traditional Roast Chicken

1. Mix a tablespoon of the butter with the garlic, walnuts and parsley in a small bowl. Season well with salt and pepper. 
2. Loosen the skin from the breast of the chicken without breaking it. Spread the butter mixture evenly between the skin and breast meat. Place the lime quarters inside the body cavity. 
3. Pour the oil into a roasting pan. Transfer the chicken to the pan and dot the skin with the remaining butter. Roast in a preheated oven, for 1 hour, basting occasionally, until the chicken is tender and the juices run clear when a skewer is inserted into the thickest part of the meat. Lift out the chicken and place on a serving platter to a rest for 10 minutes. 
4. Blend the cornflour with the water, then stir into the juices in the pan. Stir oven low heat until thickened, adding more water if necessary. Garnish the chicken with lime wedges. 
5. Your traditional roast chicken is ready to serve. 

How to make Royal Murgh Musallam

The term Murgh Musallam, may be strange term and  many of us may not be familiar. Actually, Murgh means Chicken, Musallam stands for Whole. Hence, Murgh Musallam often refers as "Whole Chicken". It was a very popular dish in royal court of Nawabs of Awadh ( Present day-Lucknow) and in Delhi Sultanate. It is a masala roasted chicken, blended with dry fruits will provides splendid automatic royal taste. 

Ingredients for Murgh Musallam

• 1 kg chicken (whole)
• 4 green chillies
• 20 flakes garlic
• 20 gms ginger
• 1 teaspoon garam masala powder
• 5 teaspoon salt
• 1 teaspoon turmeric powder
• 1 cup beaten curd
• 2 teaspoon red chilli powder
• 12 cloves
• 2 sticks cinnamon
• 16 almonds
• 1 teaspoon cumin seeds
• 2 tablespoon coriander seeds
• 1 cup oil
• 3 onions
• 3 tomatoes blanched and pureed
• 2 tablespoon coriander leaves chopped  

Chicken/Murgh Musallam

How to make Murgh Musallam

1. Prick chicken pieces all over with a fork
2. Grind together chillies, 12 garlic flakes and ginger into a paste. Mix chicken well with ground paste, garam masala powder, salt, turmeric powder, curd and half of the red chilli powder. Allow to marinate for about 1/2 hour.
3. In a pan, roast together cloves, cinnamon, cardamom, almonds, cumin seeds and coriander seeds.
4. Heat oil in a pan for about 3 minutes. Add onions and remaining garlic flakes. Fry till onions are golden brown and remove. Strain oil and pour into cooker. Keep a aside.
5. Grind together fried and roasted ingredients and remaining ginger into a paste, adding a little water from time to time.
6. Remove chicken pieces. Reserve marinade. Group chicken into a batches. Place cooker with oil on high heat. Lightly brown each batch and remove.
7. To the remaining oil in cooker,add ground paste. Stir and fry for about 2 minutes. Add chicken pieces, marinate, tomato puree, remaining chilli powder and salt. Mix well & add remaining water.
8. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 5 minutes.
9. Open cooker. Garnish with coriander leaves.Your Murgh Musallam is ready to serve.

Also try our other Chicken Recipes. 

White Chicken Recipe

The very first question is, what is white chicken and dark chicken?

The main reason for the difference of white and red colour of meat is the myoglobin-a oxygen carrying protein, that transports oxygen. The myoglobin is a chemical that causes the meat to appear darker in colour. Hence, those muscles that are require more oxygen and, therefore, have more myoglobin. The more myoglobin a muscle receives, the darker the meat will be when cooked. In USA, people do not prefer dark meat because it contains myoglobin and saturated fat. As they believe it is responsible for obesity.

Hence, there is little nutritional difference between these two types of meat. 

Difference between White and dark chicken is as follows:-

1. White Chicken meat- refers to the breast and wings. 
2. Dark Chicken meat- the legs and thighs.

Ingredients for White Chicken

• 1 kg White Chicken pieces
• 10 gms ginger
• 15 flakes garlic
• 10 Whole red chillies
• 1 teaspoon cumin seeds
• 1 cup cashew nuts
• 1 cup water
• 1/2 cup oil
• 200 gms onions
• 4 teaspoon salt
• 3 tablespoon tomato ketchup
• 1 teaspoon sugar

How to make White Chicken recipe

Step-1 Selection of white chicken pieces

Select white chicken-i.e. breasts and wings, and wash it with water.

Step-2: Preparation of ingredients for marinating

• Grind together chillies, cumin seeds, ginger and garlic into a paste and rub on chicken. Allow to marinate for about 1 hour.
• Separately grind cashew nuts into a paste, adding a little water.

Step-3: Preparation for white chicken fry

• Heat oil in cooker for about 3 minutes. 
• Add onions and fry till golden brown. 
• Add chilli paste. 
• Stir and fry for about 3 minutes.
• Add chicken. 
• Fry for about 10 minutes. 
• Add salt and remaining water and mix well.

If you want white chicken fry, we can get from this step,

Step-4: Preparation for white chicken gravy 

• Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 5 minutes.
• Open cooker .
• Place cooker with chicken on high heat. 
• Stir in cashew nuts paste, tomato ketchup and sugar.
• Cook till gravy thickens, stirring constantly. 

Your white chicken is ready to serve. Check our other Chicken Recipes here.

Ande ka halwa/Egg Halwa

Ingredients for Egg Halwa:-

• 500 ml Milk
• 200 gms Milk
• Khoa / powder (I used milk powder)
• 6 Eggs
• 250 gms Sugar
• (you can add more if you want)
• 1/2 teaspoon cardamom
• Green powder
• 1/2 cup Ghee
• (Clarified butter)

Egg Halwa/Ande Ka Halwa

How to make ande ka meetha halwa (Egg Halwa):-

1. Boil milk in a pan.
2. Add the khoa/milk powder and boil further till it dissolves and the mixture becomes thick. Keep stirring continuously.
3. Once the mixture becomes thick, switch off heat and allow to cool.
4. Add rest of the ingredients into the cooled milk mixture and mix well till well blended.
5. Transfer the mixture to a thick bottomed non stick pan.
6. Cook on medium heat, stirring continuously (approximately 45 minutes to an hour) till the mixture leaves the sides of the pan and forms a ball.
7. Make sure you don't burn the dish.
8. Transfer to a greased dish and flatten the top evenly with the back of the spoon.
9. Cut into desired shape.
10. Allow to cool.
11. Garnish with chopped dried fruits and serve.