CHICKEN BIRYANI RECIPE BY MAYA FOODS

A sumptuous chicken biryani that is cooked with such precision that you are bound to make this dish again and again to relish the delicate flavors. Chicken Biryani is a delicious savory rice dish that’s loaded with spicy marinated chicken, caramelized onions, and flavorful saffron rice.

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Ingredients Of Chicken Biryani:

• 500 gm rice (long grain, basmati rice)
• 6 (400 gm) chicken thighs (boneless)

• For the Marinade:
• 1 tsp white pepper
• A pinch of salt
• Juice of 1/2 lemon

• For the Masala:
• 1/2 Tbsp ghee
• 4-5 cardamoms
• 1 bay leaf
• A small piece of cinnamon
• 2-3 cloves
• 2 tsp garlic paste
• 1 tsp ginger paste
• 1 cup onion, sliced
• 1 cup yogurt
• 1 tsp yellow chili powder
• 2 tsp fennel or saunf powder
• Salt to taste
• 2 cups water

• For the Finishing spices:
• 1 tsp green cardamom powder
• 1/2 tsp fennel powder
• 1/2 cup cream

• For the rice:
• 3 tsp rose water
• Salt
• Ginger, juliennes
• 2 green chilies, sliced

How to Make Chicken Biryani

For the liquid:

1. Scrub and wash the rice and soak it in water for about 15-20 minutes.
2. Cut the chicken into even-sized pieces.
3. In a bowl, add all the marinade ingredients and coat the chicken pieces well with it. Let it marinate for a while. (15 minutes)
4. In the meanwhile, heat some ghee in a pan and add all the whole spices for the masala along with ginger-garlic paste. When the spices turn slightly brown, add the onions.
5. Cook the onions partially on slow heat to ensure that they do not change their color. If you think the heat is getting too high to handle, put in a little bit of water.
6. Once the onions are nice, glossy, well cooked and on the verge of changing color, add the yogurt.
7. Add the yellow chili powder and cook on low heat for 1 minute.
8. Now add the chicken, followed by saunf powder and salt. Mix well.
9. Add some water and let it cook for 10-12 minutes (till the chicken is partially cooked). Once done, remove from heat and let it cool. Pick out the pieces of chicken and strain the gravy over them.
10. Add the finishing spices to the ‘jhol’ (the chicken and liquid), then add the cream to it. This is the liquid or the infusion in which the rice will be cooked. Keep this aside.

For the Rice:

1. In a pan, heat some water. Add salt and rose water to it.
2. As soon as it comes to a boil, add the rice. Cook it partially and keep aside.
3. In another pan, heat half of the liquid, you made earlier with all the chicken pieces. Once this comes to a boil, add half of the rice to it.
4. Check the seasoning before adding rice after which you would not be able to adjust it.
5. Add the rice to the liquid and sprinkle some ginger juliennes and sliced green chilies.
6. Now add the other half of the rice and liquid. Let it cook on a low heat (on dum, in it’s own heat) covered with foil for about 10 minutes (till the water evaporates and chicken and rice are fully cooked).
7. Drizzle with some rose water and serve hot.

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COUNTRY CAPTAIN CHICKEN RECIPE BY MAYAFOODS

Country Captain is a curried chicken and rice dish, which is popular in the Southern United States. It was introduced to the U.S. through Charleston, Savannah, New York and Philadelphia, but has origins in India.

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INGREDIENTS

COUNTRY CAPTAIN

• 2 tbsp. unsalted butter
• 2 tbsp. bacon fat
• 1 whole chicken (cut into 10 pieces: wings, legs, thighs, and quarter breasts), patted dry with paper towels and seasoned with coarse salt and ground black pepper
• 2 cups diced yellow onion
• 2 cups diced celery
• 2 cups diced green bell pepper
• 1 fresh hot chili powder, seeded and minced
• 1 tsp. garlic paste 
• Homemade curry powder (recipe below)
• 2 cups good-quality canned tomatoes, chopped 1 cup tomato juice (reserved from can)
• 1 cup chicken stock
• 2 bay leaves
• 1/2 cup seedless raisins

HOMEMADE CURRY POWDER

• 1 tbsp. ground ginger
• 2 tsp. ground cumin
• 2 tsp. ground cardamom
• 1/2 tsp. ground turmeric
• 2 tsp. Hungarian paprika
• 2 tsp. freshly ground coriander
• 2 tsp. freshly ground cinnamon
• 1/4 tsp. freshly ground clove
• 1 pinch cayenne pepper
• 1 pinch Colman’s mustard powder
• 1 pinch dried thyme

PREPARATION

• Place large ovenproof braiser 
or oval Dutch oven (in which the chicken fits in a single layer) over moderate heat, and melt butter and bacon fat until slightly foaming about 3 to 5 minutes. Raise heat, add chicken, and brown well on all sides. Remove crisped pieces to a platter, continuing until all pieces are golden brown.

• Lower heat to moderate and add the onion, celery, peppers, and garlic, using a wooden spoon to stir well.

• Slowly add curry powder, stirring well to evenly coat all the vegetables, and cook until they are tender, stirring frequently about 7 to 10 minutes.

• Add tomatoes, tomato juice, stock, and bay leaves, 
and stir well, scraping the bottom of the pot to loosen any browned bits.

• Bring liquid to simmer, return chicken to pot, and cover tightly.

• Cook on top of the stove over a low flame until chicken is cooked through, about 35 to 45 minutes. Season with salt and pepper to taste.

• To serve: Transfer chicken to beds of rice in shallow bowls, sprinkle with raisins and serve surrounded by condiments 
like grated toasted fresh coconut, thinly sliced scallions, crushed roasted peanuts or almonds, green tomato or apple chutney, pickled hot peppers, or pickled okra.

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KERALA FISH CURRY RECIPE BY MAYA FOODS

Kerala Fish curry cooked in red chilli, spices and well flavored with cocum. It is the typical Kottayam style red fish curry. Also called as mulakitta meen curry / meen vevichathu. It can be served with rice or kappa (tapioca/yuca). It always tastes better after a day. The curry had come out well using King Fish, Seer Fish, Malabar Travelly and Salmon.

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Ingredients

• Fish – 500 grams
• Coconut Oil – 4 tblspn + 1 tsp
• Mustard Seeds  – 1 tsp
• Fenugreek Seeds / Vendayam / Methi – 1/4 tsp
• Shallots / Sambar Onion – 20 peeled sliced thinly
• Garlic Paste – 1 tsp
• Ginger – 2 cm piece chopped finely
• Green Chilli – 2 slit
• Curry leaves a big handful
• Chilli Powder – 4 tblspn
• Black Pepper Powder – 1 tsp
• Turmeric Powder / Manjal Podi – 1 tsp
• Fenugreek Seeds / Vendayam Podi – a big pinch
• Salt to taste Kokum / Kodapuli – 3 piece
• Tamarind Pulp – 2 tblspn
• Water – 2 cups

Directions

• Heat oil in an earthenware kadhai. Add in mustard and fenugreek seeds and let them sizzle.
• Add in shallots, garlic, ginger, curry leaves and turmeric powder. Saute this for 3 mins or so.
• Now lower the flame and add in chili powder and pepper powder. Saute this on low heat for around 5 mins. The spices will get toasted and color will darken.
• Now add in tamarind pulp and water. Add in salt and bring it to a boil.
• Once it reaches a boil, add in fish and mix well. Add in some curry leaves
• Cook this partially covered for 8 to 10 mins on medium high heat. The fish will be cooked by this time.
• Now take it off the heat and add in a big pinch of fenugreek seed powder and pepper powder.
• Finally, drizzle in a tsp of coconut oil on top. Now take it off the heat and cover with a lid. Let it sit for 2 to 4 hours for the flavors to develop. You can serve immediately as well, but it will taste wonderful if it sits for a while.
• Now serve this with boiled tapioca or rice.

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Chicken Tikka Masala Recipe by Maya Foods

Chicken Tikka Masala is a dish of chunks of roasted marinated chicken (chicken tikka) in a spiced curry sauce. The sauce is usually creamy and orange-coloured. There are multiple claims to its place of origin, including the Punjab region of South Asia and Glasgow in Scotland. It is among the United Kingdom’s most popular dishes, leading a government minister, Robin Cook, to claim in 2001 that it was “a true British national dish”

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Ingredients

•  1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons fresh ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons white pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 1 teaspoon salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons fresh ground cumin
• 2 teaspoons paprika
• 1 (8 ounces) can tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro

Directions

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

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Spicy Chicken Burrito Bowl Recipe by Maya Foods

The flavors of Mexico hit the perfect notes in this delicious burrito bowl. It’s an incredibly healthy, nutritious and wholesome alternative to the standard greasy and calorie packed burrito. You can enjoy a hearty meal without the guilt!

Ingredients

• 1 dried ancho chilli
• 1 wholemeal tortilla
• 3 tsp vegetable oil
• 50g quinoa
• 150g sour cream
• 1 lime, juiced
• ½ tsp ground cumin
• ½ tsp paprika
• ¼ tsp white pepper
• ¼ tsp ground cinnamon
• 1 chicken breast
• ½ red chilli powder
• 3 tbsp black beans
• 1 spring onion, thinly sliced
• 2 tbsp fresh coriander, finely chopped
• ½ avocado, sliced

 Directions:

• Leave the ancho chili to soak in a small bowl of warm water until it softens, then set aside. Preheat the oven to 200°C/gas mark 6. Brush the tortilla with 1 tsp vegetable oil and arrange in an upturned muffin tin. Place a small heatproof object in the middle of the tortilla, like a mini ramekin, to stop it from puffing up. Bake in the oven for 5 minutes until the tortilla starts to brown. Remove the ramekin and bake for a further minute. Remove the tortilla from the oven and set aside to cool.
• Rinse the quinoa thoroughly then add to a pan with 150ml water. Bring to the boil and leave to simmer, uncovered, for 10 minutes or until the quinoa has absorbed all the liquid.
• Meanwhile, drain the chilli and add to a mini blender along with the sour cream, lime juice and a large pinch of salt. Blitz until combined and smooth. Transfer to the fridge to chill.
• Combine the spices and season. Rub the chicken with 1 tsp of vegetable oil, then the spices. Heat a griddle pan on a medium flame. Add the chicken and cook for 3 minutes on each side, or until the chicken is completely cooked through with no signs of pink. Set aside.
• Heat the remaining 1 tsp of vegetable oil in a small frying pan. Add the pepper and sauté for 1 minute. Add the quinoa and black beans and continue to cook for another minute. Remove from the heat and add the spring onion and coriander, tossing together.
• Pour the quinoa mixture into the tortilla bowl. Top with the avocado. Slice the chicken breast into strips and place on top, then drizzle with the chili sauce.

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Fish Tacos Recipe By Maya Foods

Fish Tacos have been part of Mexico’s culinary heritage for well over a hundred years. These folded tortillas can be stuffed with any number of fillings—with each Mexican state claiming stake to their own. Fish tacos are said to come from Baja California, Mexico’s northernmost state. While the original fish taco was made with deep-fried fish, this recipe—made with sautéed fish—is a delicious and fresh version. This recipe is easily doubled, which makes it a great dish to make when entertaining a crowd.

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Ingredients:

• 1 pound firm white fish, such as tilapia, snapper, cod, mahi mahi, or catfish
• 2 medium limes, halved
• 1/4 teaspoon garlic paste
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 2 tablespoons vegetable oil, plus more for oiling the grill grates
• Kosher salt
• Freshly ground black pepper
• 1/2 small head of green or red cabbage (about 14 ounces), cored and thinly sliced
• 1/2 medium red onion, thinly sliced
• 1/4 cup coarsely chopped fresh cilantro
• 6 to 8 soft (6-inch) corn tortillas
• Sliced avocado, for garnish (optional)
• Guacamole, for garnish (optional, see above)
• Salsa, for garnish (optional, see above)
• Sour cream, for garnish (optional)
• Hot sauce, for garnish (optional)

Instructions

1. Place the fish in a baking dish and squeeze a lime half over it. Add the garlic, cumin, chili powder, and 1 tablespoon of the oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes. Meanwhile, make the slaw and warm the tortillas.
2. Combine the cabbage, onion, and cilantro in a large bowl and squeeze a lime half over it. Drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.
3. Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish.
4. Brush the grates of a grill pan or outdoor grill with oil and heat over medium-high heat until hot. Remove the fish from the marinade and place on the grill.
5. Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3 minutes more. (It’s OK if it breaks apart while you’re flipping.) Transfer the fish to a plate.
6. Taste the slaw again and season as needed with more lime juice. Slice the remaining lime halves into wedges and serve with the tacos. To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with slaw and any optional garnishes.

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