Chicken Ghee Roast | Mangalore Style Chicken Ghee Roast | Simple and Yummy Recipes

A classic Mangalore style Chicken Ghee Roast is a traditional recipe from the region of Mangalore. It is one of the most popular recipes in India. The dry roasted spices ground into masala and coated with the chicken which is then roasted in rich ghee. The ground masala roasted in ghee will give a unique flavor to the dish.  It is best tasted with Neer Dosa. Also, you can serve with ghee rice, steamed rice, roti.

Try not to skip on ghee for this recipe. The use of ghee gives this recipe a unique flavour and makes it delectable. Trust me, if you haven't tried this recipe then you must definitely need to try it Instead of chicken, you can use prawns to make prawn ghee roast. If you are a vegetarian, you can make paneer ghee roast.

Click here for the Video Recipe 👉  https://youtu.be/8weE0sPiGDs

Ingredients :

• ½ kg Chicken
• 2 tbsp Curd
• 4 Dry Kashmiri Red Chillies
• 4 Dry Red Chillies
• 1½  tbsp Coriander seeds
• 1 tsp Cumin seeds
• 1 tsp Pepper
• 1 tsp Fennel seeds
• 1/2 tsp Mustard seeds
• 1/4 tsp Fenugreek
• 1 Onion, medium-sized, finely chopped
• few Curry leaves
• Salt to taste
• 2 tbsp Ghee

Method

• Heat a frying pan. When it is hot enough dry roast both the red chilies for 2-3 mins on low heat and keep aside.

• To the same pan, place coriander, cumin, pepper, fennel, mustard and fenugreek seeds. Dry roast them on low heat for 3 mins. Do not burn them. Allow them to cool.

• Transfer the spices and chilies to the mixie jar. To that add garlic cloves, ginger, 1 tbsp lime juice and 2 tbsp of water. Grind to a fine paste and keep aside.

• In a large bowl place the chicken pieces. Add the curd and the spice puree to it. Next, add the required salt. Mix well so that the spice mixture coats well on the chicken.

• Marinate it for at least one hour.

• Heat ghee in a heavy-bottomed saucepan or wok, when hot add the chicken pieces. Add 1/4 cup of water and give a good mix.

• Fry the chicken for 5 minutes on medium heat.

• After 5 minutes, cook and fry the chicken pieces for 20 mins or till it is done.

• Finally, add some curry leaves and fry the chicken for 3 more minutes.

• Serve hot with neer dosa.

Tomato & Green peas Biryani in Pressure Cooker Method | Tomato Peas Biryani | Simple and Yummy Recipes

Tomato and Peas Biryani - Quick and easy one-pot delicious biryani recipe that can be made under 30 minutes using a pressure cooker and also perfect for lunch box recipe. The combination of tomato and green peas gives a nice flavor to the rice.

This is a very easy lunch box recipe to pack for your kids. It tastes great with simple onion raita and potato chips. Now green peas are in season, it's perfect time to use peas in our recipes.

Preparation Time: 5 mins

Cooking Time: 15-20mins

Serves: 2

For the Video Recipe Click here 👉 https://youtu.be/QfoeEPCaZAU

Ingredients

• 1 ½ cups of Basmati Rice
• 1 cup fresh Green Peas
• 1 Cinnamon stick ( small pice )
• 3 Cloves
• 1 Star Anise
• 1 Bay leaf
• little Stone Flower
• 1 Onion, medium-sized, sliced
• 1 tsp Chilli powder
• Few Mint &  Coriander leaves
• 1 tbsp Oil
• 1 tbsp Ghee
• Salt to taste

To Grind

• 1 Cinnamon stick ( small pice )
• 3 Cloves
• 5 to 7 Garlic cloves
• small piece of Ginger
• 4 Green chillies
• 1 tsp Fennel seeds
• 3 Tomatoes, roughly chopped

Preparation

• Wash basmati rice thoroughly and soak the rice in 2 ½ cups of water and keep aside.

• Place cinnamon, cloves, garlic, ginger, fennel seeds and tomatoes in a mixie jar and grind to a fine paste and keep aside.

Method

• Heat oil and ghee in the pressure cooker, when hot add all the whole spices ( cinnamon, cloves, star anise, Bay leaf, stone flower ) and fry for a few seconds.

• Add the sliced onion and fry for 2 minutes on medium heat.

• Next, add mint leaves and fry till onion turn golden brown.

• Then add the ground paste, chilli powder and salt. Mix well and cook till oil separates on medium heat.

• Then add the soaked basmati rice along with the water. Add required salt and mix well.

• Bring it to a boil. Add coriander leaves, green peas and mix well.

• Cover the pressure cooker. When the steam releases, place the weight/whistle and cook for 2 whistles.

• When the steam goes down, remove the weight/whistle and open the lid.

• Gently mix the rice and serve with onion raita.