Nawabi Chicken Biryani, Carrot Cake, Double Coated Chicken And Moroccan Mint Tea by Sara Riaz

Nawabi Chicken Biryani

Ingredients:

• Rice 750 grams.
• Chicken 1 kg.
• Onion 5.
• Ginger and garlic paste 1 spoon.
• Spices(garam masala) 2 spoon.
• Oil 1 cup.
• Milk 1/2 cup.
• Green coriander and mint 1 bunch.
• Dry apricot 10.
• Red chilies(whole) 6.
• Cinnamon 2 pieces.
• Yogurt 1 cups.
• Cardamom 6.
• Black pepper.
• Cloves 10.
• White cumin 1 spoon.
• Turmeric powder 1 spoon.
• Pistachio 1 spoon.
• Raisins 1 spoon.

Method:

1. Add oil in pan and fry all dry fruits in it,fry it until light brown.
2. Remove all dry fruits from pan add onion in oil and fry it until brown.
3. mix Onion and red chilies,grind it.
4. Mix yogurt ,ginger garlic paste, turmeric,mixture of onion and chilies and salt in chicken,Set aside for 1 hour.
5. Heat ghee and cook chicken into it,cook it until water drains.
6. Heat 2 spoon oil add cinnamon,cardamom,white cumin,black pepper and fry it.
7. Add rice into it and cook it for 5 minutes.
8. Add water and salt in rice,cook rice until ready.
9. Now put rice in plate.
10. Make a layer of ghee in other bowl Then add cooked chicken ,grind spices(pissa hua garam masala),boil rice over chicken,ghee(little bit)and dry fruits top of rice and cover it with a lid.
11. Heat fry pan and take off bowl over it heat bowl at low flame for 20-25 minutes.
12. Garnish with mint and coriander leaves.
13. Your nawabi chicken biryani is ready.
    

Carrot Cake

Ingredients:

• Eggs 4.
• 1 Oil 1/4 cup.
• Sugar (white) cups 2.
• Vanilla Extract 3 tbsp.
• Flour 2 cups.
• Baking soda 2 tbsp.
• baking powder 2 tbsp.
• salt 1/2 tbsp.
• Cinnamon (ground) 2 tbsp.
• carrots Chopped (thin slices) 2 cups.
• pecans chopped 1 cup.
• Butter 1/2 cups.
• Cream cheese 8(ounces).
• 4 cups sugar(Confectioners).

Method:

1. Take a large bowl,eggs(beaten),oil,Sugar(white) and vanilla extract 2 tbsp.
2. mix this in flour, baking soda, baking powder,cinnamon,salt and mix in carrots.
3. Fold mixture in pecans.
4. Add this mixture in baking pan.
5. Bake this mixture in oven for 40-50 minutes at 175 degree C or bake it until brown.
6. Remove from heat and cool in pan for few minutes.
7. Remove from pan and cool completely.
8. For Topping Take medium bowl add butter,cheese sugar(Confectioners).
9. 1 tbsp vanilla extract and mix it until fluffy and smooth, Mixed in pecans then.
10. Now add this top surface of the cake.
    

Double Coated Chicken

Ingredients:

• Chicken 1 (cut in 12 pieces).
• Salt 1 tea spoon.
• Black pepper 1 tea spoon.
• Oil for frying( 1 cup).
• Flour(all purpose).
  
• Soy sauce.
• Milk (As per need).
• Paprika powder 1 tea spoon.
• Crumbs (as per need).

Method:

1. Steam chicken for five minute first.
2. Mix flour,black pepper ,salt,paprika powder and soy sauce in bowl.
3. Add milk mix it until thickens(viscous).
4. Now dip chicken pieces in this mixture.
5. Now roll chicken in crumbs for coating.
6. Fry chicken and deep fry it until golden brown.
7. Serve double coated chicken with ketch up and french fries.

Moroccan Mint tea

Ingredients:

• Fresh mint 1 bunch.
• 4 tbsp sugar.
• Water 5 cups.
• Green tea gun powder(Chinese) 1 tbsp.

Method:

1. Add green tea powder in teapot or Moroccan teapot.
2. Boil water in other bowl or kettle.
3. Now add 1 cup of water in teapot(Moroccan).
4. Heat tea for 30 sec.
5. Take out tea in glass.
6. Again add 1 cup water in Moroccan teapot and rotate it for few sec water mix with powder.
7. Pour tea in glass.
8. Add sugar,mint.
9. Now pour first glass of tea in Moroccan teapot again and add water.
10. Heat Moroccan teapot for five minute at medium flame.
11. Take off tea from heat and pour tea in glass.
12. Pour the second glass in teapot and repeat the above process.
13. Pour tea (full ) in glass for froth.
14. Garnish it with mint leaves and serve.