Chicken Pizza Recipe

Ingredient:-

• 450 gm Boneless Chicken Breast
• 1 Pizza frozen dough
• 4 tsp Pepper
• 1 cup Mushrooms (sliced)
• Vegetable Cooking Spray
• 1/2 cup Mozzarella cheese
• 1/2 tsp Thyme
• 1 tbsp Olive oil
• 1 Garlic Clove (minced)
• 2 cups Purple Onions (sliced)
• 1 cup Red bell pepper
• 1/4 tsp Salt

How to make Chicken Pizza:-

• Heat oil in a skillet over medium-high heat.
• Add chicken, salt, pepper and garlic and heat it for few minutes.
• Add onions, bell pepper, mushrooms and thyme.
• Saute for few minutes into the chicken mixture, until chicken is cooked. Keep it aside.
• Unroll pizza dough and pat into a 12-inch pizza pan coated with cooking vegetable spray.
• Splash half cup cheese evenly over the dough.
• Spread chicken mixture over the cheese and top with remaining 1/2 cup of cheese.
• Bake at 425 degree F for 15 minutes or until crust is golden.

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Kashmir Biriyani

Kashmir Biriyani:-

1. Chicken – ½ kg
2. Basmati rice – ½ kg (cooked)
3. Curd – 1 cup
4. Red chilli powder – 1 tsp or to taste
5. Coriander powder – 1 tsp
6. Garam masala – 1 tsp
7. Turmeric powder – ¼ tsp
8. Saffron – ¼ tsp
9. Bay leaf – 2
10. Cardamoms – 3
11. Cinnamon – 1 inch stick
12. Cloves – 4
13. Cashwenuts – 10
14. Coriander leaves – ¼ cup (roughly chopped)
15. Mint leaves – ¼ cup (roughly chopped)
16. Salt – to taste
17. Ghee – ¼ cup

Kashmir Chicken Biriyani Preparation:-

• Marinate the chicken with curd, red chilli powder, coriander powder, turmeric powder and salt for 1 hour.
• Cook the basmati rice with salt, till half done and drain the water and keep it aside.
• Soak the saffron strands in1 tbsp warm milk and keep it aside.
• Take a pan and heat with ghee.
• Add cashewnuts, bay leaf, cardamom, cinnamon and cloves.
• Sauté for few mins.
• Then add marinated chicken pieces and garam masala.
• Mix well and fry well till the curd is absorbed.
• Add enough water and cook till the chicken pieces are tender.
• Now divide the cooked rice into two portions.
• Mix saffron milk with one portion of rice.
• Add half of the chicken gravy to it.
• Sprinkle half of the mint and coriander leaves.
• Cover with cooked basmati rice and remaining chicken gravy and remaining coriander and mint leaves.
• Now close with a lid and cook on low flame for 30 mins.
• Remove from heat.
• Kashmir chicken biriyani is ready to eat.
• Serve with pickle or raitha.

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CHICKEN BIRIYANI

Chicken biriyani ingredients:-

1. Chicken - ½ kg
2. Basmati rice - 3 cup
3. Ghee - 5 tsp
4. Onion big - 1 sliced
5. Tomato medium - 1 chopped
6. Green chillies - 5
7. Ginger - 2 inch
8. Garlic - 4 pods
9. Cashew nuts -10
10. Saffron - a pinch
11. Coconut milk - 1 cup
12. Coriander leaves - ½ cup (chopped)
13. Mint leaves - ½ cup (chopped)
14. Water - 5 cups
15. Cardamom - 2
16. Cinnamon - 1 inch stick
17. Jaji flower - 1
18. Anasi flower - 1
19. Cloves - 3

Chicken biriyani preparation:-

• First clean and wash the chicken pieces. Drain all the water and keep it aside.
• Next make a paste with green chillies, ginger and garlic.
• Take a pressure cooker and heat with 5 tsp of ghee. Then add cardamom, cloves, anasi flower, jaji flower, cashew nuts and cinnamon.
• Fry for few seconds. Then add onions and sauté for 2 mins.
• Then add tomato pieces, chicken pieces and paste. Sauté until the raw smell disappears.
• Now add the washed basmati rice and combine well.
• Then add coconut milk, water, coriander leaves and mint leaves. Again combine well and close the pressure cooker.
• Pressure cook for 2 whistles and switch off the stove.
• Chicken biriyani is ready. Serve with onion raitha.

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