Finally came the weekend :) Cheers!! Hope everyone is in the mood to relax and enjoy the weekend. In Sydney, we had showers for the entire week and no much sunshine. The forecasts for the next few more days is the same. Hence, I am planning to make something that is comforting for this weather over the weekend. I have plans to click few recipes for the blog too. Today, I am here with another weekend special lunch menu that I served as Christmas dinner for one of my friends' family. Check out my Lunch Menu1 and Lunch Menu2 that I posted earlier. Let us move on to the preparation steps:
Items in the Menu:(Please click the links for recipes)
Onion Raita
Boiled Egg
Pappadam/Appalam
I have done the entire cooking on the day of dinner except for the Mango Icecream(prepared it the day before). Before switching on the stove, I was ready with almost everything required for this menu. Let us see the pre-cooking steps:
1. For the Chicken Biryani: Clean the chicken, chop the onion and tomato. Get ready with the required coriander leaves and mint leaves.
2. For the Chicken 65: Clean the chicken and marinate it with the masala. Refrigerate it until we fry.
3. For the Spicy Mutton Masala: Get ready with the coconut milk. Peel the small onions and chop the potato. Also, roast and grind the items required for the masala.
Steps involved in the Cooking:
Steps involved in the Cooking:
I have done the preparations around 11 am in the morning and started cooking by 3 PM. I finished cooking everything by 4.30 PM
1. I started the cooking by soaking the Basmati rice for Biryani. Meanwhile, pressure-cook the required items for the mutton masala with coconut milk.
2. Then fried the appalam and packed it in an airtight container. At the same time boiled the egg and prepared the onion raita too.
3. In a pan, started tempering for the chicken biryani. When the onion and tomato are cooking in low flame, on another burner, I tempered the mutton masala.
4. By now the basmati rice was soaked and continued with the biryani and made it to dum cook.
5. Finally, fried the chicken 65 too.
The delicious and yummy dinner is served along with the mango icecream.
1. I started the cooking by soaking the Basmati rice for Biryani. Meanwhile, pressure-cook the required items for the mutton masala with coconut milk.
2. Then fried the appalam and packed it in an airtight container. At the same time boiled the egg and prepared the onion raita too.
3. In a pan, started tempering for the chicken biryani. When the onion and tomato are cooking in low flame, on another burner, I tempered the mutton masala.
4. By now the basmati rice was soaked and continued with the biryani and made it to dum cook.
5. Finally, fried the chicken 65 too.
The delicious and yummy dinner is served along with the mango icecream.
- The entire cooking takes around 1 to 1.5 hours. Preparations before cooking take 30 mins.
- You can fry the chicken 30 minutes before serving. However, I don't prefer being in the kitchen after guests come. Hence I finished everything well in advance.
Happy's Cook - Divya
Awesome spread... I am getting hungry now!!
ReplyDeletelooks yummy!!
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