Spinach Chicken Pasta Biryani

When biryani spices meet comforting pasta, magic happens.

This Spinach Chicken Pasta Biryani is a bold fusion of Indian flavors and creamy pasta, packed with greens, spice, and indulgence in every bite.

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Main Ingredients

• Oil: 4 tbsp

• Green Cardamom: 2

• Cloves: 2

• Cinnamon: 1-inch piece

• Onion: 2 medium, thinly sliced

• Green Chilies: 2 small, slit

• Ginger-Garlic Paste: 1 tsp

• Tomatoes: 2 medium, cut into quarters

• Red Chili Powder: 1 tbsp

• Turmeric Powder: A pinch

• Salt to taste

• Chicken Breast: 250 g, cubed

• Curd (Yogurt): 2 tbsp

• Chicken Stock Powder: A pinch (optional)

• Maggi Saran Wrap Mix (Taste Maker): ½ packet (optional)

• Mint Leaves: 1 handful, chopped

• Coriander Leaves: 1 handful, chopped

• Spinach Leaves: 1 handful, finely chopped

• Red Chili Flakes–Infused Oil or Red Chili Flakes:  ½ tsp 

• Mixed Italian Herbs: ½ tsp

• Pasta Cooking Water: 3–4 tbsp

• Penne Pasta: 2½ cups, boiled al dente

• Mozzarella Cheese: ½ cup

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Method

1. Prepare the Base

• Heat 4 tbsp oil in a wide pan.

• Add cardamom, cloves, and cinnamon; sauté until aromatic.

• Add sliced onions and sauté until golden.

• Add slit green chilies and ginger-garlic paste; sauté until the raw smell disappears.

2. Tomato & Spice Masala

• Add chopped tomatoes and cook until soft and oil begins to separate.

• Add red chili powder, salt, and a pinch of turmeric; mix well.

3. Cook the Chicken

• Add cubed chicken breast and sauté on medium heat until lightly seared.

• Add curd and mix well to coat the chicken evenly.

• Sprinkle a pinch of chicken stock powder and cook until the chicken is tender and well-coated with masala.

4. Greens & Flavor Boost

• Add chopped mint, coriander, and spinach leaves.

• Mix gently and cook for 2–3 minutes until the greens wilt.

• Add ½ packet Maggi mix and stir well.

• Pour in a little pasta water to loosen the mixture and bring everything together.

5. Combine Pasta

• Add the boiled penne pasta and toss gently until evenly coated.

• Drizzle the red chili flakes–infused oil for extra heat and aroma.

• Adjust salt if needed.

6. Finish with Cheese

• Sprinkle grated mozzarella cheese on top.

• Cover and cook on low heat for 2–3 minutes until the cheese melts beautifully.

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Serving Suggestion

Serve hot, straight from the pan, with a simple salad or garlic bread on the side.

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Not quite biryani, not quite pasta—this truly is the best of both worlds.
Hearty, aromatic, and indulgent, it’s a delicious way to break the dinner routine.

Flavorful Sliced Orange Cake/Home Made cake

#orange cake Recipe

#Flavorful#Sliced#Orange#Cake/#HomeMade #cakeRecipe by cookbookjaleela In this Video I have shared Orange Cake, Simple and easy Recipes

Howtomake orange cake

Orange Cake

Ingredients :

100 gram butter 200 gram powdered sugar 100 ml - Orange Juice 2 nos of egg 250 gram All purpose flour 25 gram coco powder 1 tspn - baking powder 1/4 tspn - baking soda 25 gram - cashew nuts

1 tspn orange essence

Method :

Pre heat the oven in 180 degree 20 min

beat egg ,butter, sugar

stain the orange juice and add

add little orange essence

sieve the all purpose flour ,coco powder and mix well

add baking powder and backing soda

shop the cashew nuts and add

in a backing pan apply butter, sprinkle some Maida ,

add the prepared cake batter.

Tap it and bake for 30 minutes

after backing leave it cool

After cooling slice it

Prepare chocolate sauce . and apply above the cake slices

1. 3 min Multi Grain Atta ,Finger millet Mug Cake Topping with Mango Ice Cream #MugCake#Jaleelakamal https://youtu.be/i35jIMQ_Xak 2.Air fryer Glass cake# Biscuit cake#Burbone Biscuit cake/ milkbikis cake #cookbook jaleela https://youtu.be/5ESlSTcaWdg

Banana Ice Cream

Banana Ice Cream

Ingredients

Banana – 1 Medium

Cardamom powder – ¼ tspn

Custard powder – 2tbspn

Sweetened condensed milk  - 2 tbspn

Milk – 200 ml

For garnishing

Badam pista flakes

Dry cranberry

Method

1.   Boil milk with cardamom powder.Separately mix 2 tbspn of  custard powder in cold milk then  add this mixture into boil  milk slowly.

2.    Make sure there is no lumps and boil for 2 minutes.

3.   Stir it continuously and remove from the heat, leave it to cool.

4.   After cooling add banana and condensed milk in it, and then blend well.

5.   Transfer the ice cream mix into a container close it with a lid and keep it in the freezer for 2 hours.

6.   After two hours take the mixture from the freezer and run it in a mixie buzz mode 2, 3 times and pour the ice cream mix into   ice cream mould keep it inside the freezer once again for 6 to 8 hours.

7.   While serving garnishing with badam pista flakes and cranberry

Very perfect for cool summer

Hyderabad Chicken 65

 

It is a great appetizer for all age groups.  This Chicken 65 is most popular in Hyderabad.

Menu

Bahara Khan

Mutton Potato Salna

Plain Dhall

Veg Dalcha

Hyderabad Chicken 65

How to Make Hyderabad Chicken 65

Step by Step

Hyderabad Chicken 65

Ingredients

Chicken – 900 gram

Red Chilli powder 1 tbspn

Salt – to taste

Ginger garlic paste- tbspn

Egg – 1

Corn flour pwd + Maida Plain flour – each 1 tbspn

Garam malasa powder – ¼ tpsn

Oil – for frying

To tempering

Oil – 2 tspn

Ginger garlic- ½ tspn

Curry leave – few

Green chilli – 2

Curd – 2 tbspn

Red food colouring – 2 pinch

Coriander  leaves – few

Lemon - 1

Wash the lolly pop chicken and slit with a knife slightly in two or three places in the chicken so that the masala can get in well into the pieces.   Squeeze one lemon  soak  the chicken pieces in the lemon juice for 10 minutes.  Drain the liquid completely and set aside.

In a bowl add chicken , chilli powder, salt, ginger garlic, egg, garam  masala , corn flour, maida mix well and marinate for about 1 hour.

Heat oil in a kadai fry the marinated chicken, the chicken should be cooked  ¾  and transfer the  fried chicken into paper towel to absorb oil.

Heat a wide pan add oil ,curry leaves, green chilli, ginger garlic paste, curd , red  food colour and fry for 2 minutes and add the fried chicken stir continuously up to all the masalasa coat well.

A delicious mouthwatering Hyderabad Chicken fry is ready to serve with biriyani, fried rice , and paratha.

Hyderabad Chicken 65 in Tamil

Chicken 65 Three types of chicken 65 in My own Style

Linking to eat vegetables stay healthy @ samaiyal diary 

Tuesday, December 3, 2013

ஹைதராபாத் சிக்கன் 65 -Hyderabad Chicken 65

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Hyderabad Chicken Biriyani

Really it’s vah Reh vah….

How to make Perfect Hyderabad Chicken Biriyani?

Recipe Source: Vah Chef.

ஹைதரா பாத் சிக்கன் பிரியாணி

Normally, I don’t watch cookery show. Some time back I prepared two to three times Hyderabad Biriyani in my own way 

I like to prepare in a Professional way of Hyderabad Biriyani, So checked in website and I found veh reh vah chef’s Hyderbad chicken Biriyani in youtube. It is the fantastic Best Biriani recipe without any tomato. As it requires less oil for preparation, even diet people will like Hyderabad  Biriyani very much. I prepared same way in boneless mutton biriyani and it was very very tasty.

Ingredients

Basmati Rice – 400 grams

Chicken         - 600 grams

Curd  -  200 gram

Cumin pwd – ½ tspn

Coriander powder – ½ tsn

Chilli powder -  ½ tspn

Green Chilli – 2

Coriander leaves – ¼ cup

Mint leaves - few

Cinnamon stick – 1” size 2

Green cardamom – 2

Bay leaves (taj patta)

Clove – 2

Mace pwd – ¼ tspn

Oil – 2 tbsn

Lemon juice – 4 spn

Fried onion  - 4

Whole black pepper  - 5

Turmeric pwd – ¼ tspn

Ginger garlic paste – 2 tbspn

Saffron – ½  tspn (soaked in Hot water)

In a bowl , chicken, chilli  powder, coriander pwd, cumim powder, turmeric powder, ginger garlic paste, oil, green cardamom, cinnamon stick, clove, mace, half fried onion, green chill curd, mint leaves, coriander leaves, mix well and keep aside.

Fried Onion

In a wide heavy bottom vessel pour ¾ of water add salt, oil and bring it to a boil. Add rice and once the rice is half cooked drain the water completely.

In a biriyani bowl , add marinated chicken spread at the bottom and then add half cooked rice,fried onion, mint leaves and coriander leaves,soaked saffron , little red colour powder and close it with the lid and (cook) leave dum for 10 minutes medium flame and 20 minutes very low flame.

Hyderabad Chicken Biriyani 08.23.2013 

Delicious Hyderabad Dum Biriyani  is Ready to serve with Boondhi raita, Chicken 65 and Rice Phirni or Double ka Meeta.

Very simple and easy biriyani in less oil.

ஹைதராபாத் சிக்கன் பிரியாணி

02.15.2013 Hyderabad Chicken Biriyani

Hyderabad Chicken Biriyani 03.25.2013

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Hyderabad Mutton Biriyani  - ஹைதரா பாத் மட்டன் பிரியாணி

Assalamu alaikkum

Wish you all and your family a very happy and peaceful EID. 

Taqabbal Allahu Minna Wa Minkum (May Allah accept it (good deeds) from you and us)

EID MUBARAK!! 
Hai Friends Eid Mubarak to All

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