Recipes

Ingredients: Tadka (optional) Method: For Tadka – sizzling spices (if you opt for it)

Ingredients: For Garnishing: Method: Step 1 Crush garlic-ginger & chop chicken Chicken Pulao adds life to every occasion or party. This traditional dish needs no introduction and is a delightful blend of spiced chicken, rice and aromatic herbs. There are several ways of preparing this dish and we have the simplest recipe to prepare this dish. Here’s how you go about preparing it at home with some easily available ingredients. Wash and peel the vegetables, take a mortar-pestle and add garlic and ginger. Crush them coarsely into a paste, or use Handi Garlic Ginger Paste. Next, take the chicken and cut it into pieces. Step 2 Marinate the chicken Take a bowl and add Handi garam masala, Handi red chilli powder, Handi salt, Handi turmeric powder and half of the prepared ginger-garlic paste or Handi ginger garlic paste. Mix it well and set aside for 20 minutes. Step 3 Saute the whole spices & onion Next, heat oil in a non-stick pan on medium flame and add bay leaves, cardamom, cloves, cinnamon, green chillies and star anise. Mix well and add sliced onions. Saute them over a medium flame until onions turn glossy and transparent. Step 4 Add marinated chicken & yoghurt Next, add the marinated chicken and cook until the ingredients are mixed in the marinated chicken. Then, add yoghurt and cook for 3-4 minutes. Step 5 Add rice, water, ginger-garlic paste & seasonings Add Handi basmati rice, 5 cups of water, Handi turmeric powder and the remaining Handi ginger-garlic paste. Season with salt and mix well. Allow the rice be completely cooked. Stir occasionally. Step 6 Garnish and serve homemade Chicken Pulao! When cooked, transfer the homemade Chicken Pulao to a serving plate and squeeze lemon on top. Garnish with coriander leaves and serve hot.

Ingredients: Method Step 1 Prepare saffron and kewra water To make delightful chicken biryani, soak Handi saffron in water to prepare saffron water. Next, mix Handi kewra drops in saffron water. Step 2 Saute onions and tomatoes for 2-3 minutes In the meanwhile, heat oil in a deep bottomed pan. Once the oil is hot enough, add cumin seeds, bay leaf, green cardamom, black cardamom and cloves in it. Saute for about one minute. Then add chopped onions in it and saute until pink. Next, add chicken into it with slit green chillies, turmeric, salt to taste, Handi ginger garlic paste, Handi red chilli powder, and green chilli paste. Mix all the spices and cook for 2-3 minutes. Step 3 Cook biryani on low heat for 5-6 minutes Turn the flame to medium again and add Handi garam masala in it along with ginger julienned, coriander and mint leaves. Add Handi kewra water, Handi rose water and saffron water in it. Cook till the chicken is tender. Step 4 Serve hot chicken biryani with your favourite chutney or raita Then add 1 cup cooked Handi basmati rice and spread evenly. Then add saffron water and pour ghee over it. Cook for 15-20 minutes with closed lid and garnish with 1 tbsp Handi fried onions and coriander leaves. Serve hot.