chicken

Instant Pot: Shan Chicken Biryani

Hi Friends,

I am going to start “vlogging” and trying my hand at recording a recipe (don’t hold your breath though). To that point, I made this recipe this weekend:

So delicious and so easy. Thanks to the Instant Pot, probably took 30 -40 minutes to prepare and cook everything.

As you know, I am known for deviating from recipes, and I only deviated from this recipe by taking Garlic Paste (purchased from the grocery store in the herb section) put it in the Magic Bullet, along with 2 jalapenos, 8-10 mint leaves, and a 2 tablespoon chunk of ginger (along with a little bit of water), and pureed the crap out of it. I don’t have time to chop things finely – nor am I that talented. Besides this small deviation, I  followed the recipe like the video (only issue – I apparently failed to put my pressure cooker on “sealing” mode so after 8 minutes of cooking  I was done!

I would recommend making sure your instant pot is sealed, because I seemed to have gotten lucky with respect to my chicken being cooked all the way through, and I very easily could have made biryani with the chicken being under cooked.

I also recommend preparing all of the ingredients before hand (chopping, cubing the chicken, soaking the rice &  making the above mentioned garlic-ginger-jalapeno paste), since if I didn’t have my amazing husband supervising and mixing, something would have BURNED.

My thoughts on the recipe:

It was yummy. Wasn’t the BEST biryani I’ve had, but definitely tasted great and enjoyed eating it at work the next day and am looking forward to eating it at home (this is a good sign  – since when I don’t take it to work or look forward to eating it at home, then it ends up in the trash …)

Curious to know your thoughts! Feel free to share in the comments.

 

 

 

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Fettuccine Alfredo (with Chicken and Broccoli)

A week or two ago, I really wanted to make something hearty and creamy, and this was one of the first dishes to cross my mind. I thought I would attempt to make it from scratch. I prepared myself mentally to labor over the stove, until I actually started making it and realized how SIMPLE it was to make.  All I can say is: WHY DID I EVER BUY THE STUFF IN THE JAR?

I followed Entertaining With Beth’s Recipe, but I did not add peas and I added chicken and broccoli. I loved the way the chicken turned out and I really enjoyed the broccoli with it as well.

This recipe is INCREDIBLY easy, and can be prepared in 15 minutes.

Ingredients:

  • 2 Chicken breasts (cut into cubes)
  • ½ tbsp of garlic powder
  • ½ tbsp of onion powder
  • ½ lb (230 g) Fettuccini pasta
  • 4 tbsp (60 g) butter
  • 1 ½ cups (350 ml) of heavy cream
  • 1 clove garlic, minced
  • ½ tsp (2.5 ml) salt
  • Freshly cracked pepper to taste
  • 1 cup (90 g) Parmesan cheese, freshly grated
  • 1/3 cup of broccoli florets
  • 1 tbsp (15 ml) of freshly chopped flat leaf parsley

Method:

  • cook fettuccine according to package
  • cut the chicken into cubes
  • now sprinkle onion powder and garlic powder, with a dash of salt & pepper over the chicken
  • once the chicken is cooked, take the chicken cubes out and place them on a plate (you should have a nice amount of better left in the pan)
  • on medium heat, in the pan, which has the remaining butter, place the heavy cream in it and let it simmer, until it’s bubbly and thickened
  • once you see in the bubbles, add the parmesan cheese and mix it well.
  • now add little pieces of fresh broccoli  and let it cook until a pretty green
  • add chicken and give it a nice stir!
  • now add the fettuccine
  • top it all off with a little bit of fresh parsley