CHICKEN BOMBAY (OAMC)
Make and share this Chicken Bombay (Oamc) recipe from Food.com.
Provided by Pamela
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients, except chicken, in a small sauce pan. Heat over medium heat until smooth and slightly warmed.
- Roll each piece of chicken into the sauce and place in a greased, 9x13 inch baking pan.
- Bake uncovered for 30 minutes at 375°F
- Spread remaining sauce over chicken and bake for an additional half hour or until chicken is done.
- To freeze: after casserole has cooled, label and freeze for up to 4 months.
- To serve: thaw overnight and bake until heated through add an additional 30-45 minutes if baking from frozen.
HOW TO MAKE THE BEST BOMBAY BIRYANI RECIPE BY TASTY
Biryani is a perfectly cooked rice dish, seasoned with whole spices, and layered between tender chunks of meat and streams of delicious gravy. It's a dish that will give you the perfect bite each time. This is Kanchan Koya's favorite biryani recipe that is sure to keep everyone you know coming for more.
Provided by Tikeyah Whittle
Categories Lunch
Time 3h
Yield 4 servings
Number Of Ingredients 42
Steps:
- Marinate the chicken: In a large bowl, whisk together the yogurt, ginger paste, garlic paste, salt, cumin, coriander, garam masala, chile powder, and lime juice. Add the chicken and toss to coat well, then cover the bowl with plastic wrap and marinate for 1 hour at room temperature, or in the refrigerator for up to 3 hours. Remove the chicken from the refrigerator 1 hour before cooking to bring to room temperature.
- Soak the rice: In a medium bowl, gently rinse the rice in cool water, ensuring the grains don't break, then drain. Repeat a few more times, until the water is clear, then cover the rice with fresh water and soak for 30-45 minutes. Drain well.
- Partially cook the rice: In a medium pot, combine the water, green and black cardamom pods, cinnamon stick, bay leaves, cloves, and salt. Cover and bring to a boil over medium-high heat. Add the rice and cook until about three-quarters of the way done, but still al dente, about 4 minutes. Drain, then spread the rice on a plate or baking sheet in an even layer and let cool
- Make the biryani: Bring a medium pot of water to a boil over medium-high heat and season generously with salt. Add the potatoes, cover, and cook until almost tender, about 10 minutes. Drain and allow to dry for a few minutes.
- Heat about 2 inches of neutral oil in a deep pot over medium-high heat until the temperature reaches 350°F (180°C).
- Blot the boiled potatoes with paper towels to remove any excess moisture, then add to the hot oil and fry until golden brown, 3-5 minutes. Use a spider or slotted spoon to transfer to a paper towel-lined plate to drain.
- Add the sliced red onions to the hot oil and fry until golden brown, 1-2 minutes. Use the spider or slotted spoon to transfer to a separate paper towel-lined plate to drain.
- Add the saffron threads to a small bowl. Pour in the boiling water and gently crush the saffron with the back of a spoon to release the color and flavor.
- Preheat the oven to 400°F (200°C).
- In a large, heavy-bottomed pot with a lid, heat 2 tablespoons of neutral oil and 1 tablespoon ghee over medium-high heat until shimmering. Add the green cardamom, cinnamon stick, cloves, black peppercorns, mace, bay leaf, red chile, star anise, cumin seeds, and fennel seeds and cook for 1-2 minutes, until fragrant, but not burnt.
- Add the chopped onion and sauté for 5 minutes, until just beginning to brown. Add the tomatoes and cook for 3-5 minutes, until softened.
- Add the marinated chicken, water, and 1 teaspoon of salt and stir to combine. Cover and cook for 10 minutes, until chicken is starting to cook through. Stir in the fried potatoes and prunes. Remove the pot from the heat.
- Transfer half of the chicken mixture to a medium bowl. Layer half of the par-boiled rice on top of the chicken in the pot. Sprinkle with half of the saffron water, half of the cilantro and mint, 1 teaspoon ghee, and half of the fried onions. Layer the remaining chicken over the rice layer, then top with the remaining rice, saffron water, cilantro, mint, 1 teaspoon ghee, and fried onions.
- Cover the pot tightly with foil, then place the lid on top. Cook over high heat for about 2 minutes, then transfer to the oven and bake for 20 minutes, until rice is tender and the chicken is cooked through.
- Remove the pot from the oven and allow the biryani to rest covered for 10 minutes. Remove the lid and foil.
- Serve the biryani immediately with raita and pickled mango.
- Enjoy!
Nutrition Facts : Calories 689 calories, Carbohydrate 92 grams, Fat 20 grams, Fiber 47 grams, Protein 37 grams, Sugar 17 grams
CREAMY DILL NOODLES (OAMC)
From Company's Coming Make Ahead Meals by J. Pare. When I made this myself, I found the sauce to be a little bland, feel free to add additional spices if desired.
Provided by Pamela
Categories Healthy
Time 20m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Cook noodles in boiling water for 5-7 minutes until tender but firm and then drain into a colander.
- Gradually stir milk into flour until no lumps remain.
- Add remaining ingredients and heat until boiling.
- Continue stirring until mixture begins to thicken and then remove from heat.
- Add noodles to mixture and serve.
- To freeze: Let cool and then transfer to freezer container. Label and freeze.
- To serve: Thaw completely and then bake until heated through. You may have to add a bit of milk to replace some moisture lost in the freezing process.
CORDON BLEU ROLL (OAMC)
Make and share this Cordon Bleu Roll (Oamc) recipe from Food.com.
Provided by Pamela
Categories Poultry
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 8 ingredients in a large bowl and mix well.
- Cover a cookie sheet with foil.
- Press chicken mixture into a 8x10 rectangle.
- Place cheese slices on chicken mixture, then top with ham slices.
- Begin rolling from short side of the rectangle (using the foil will help shape the roll and make it easier to roll up).
- Press ends of roll together and place on greased baking sheet with the seam side down. Bake at 350 degrees for 60 -75 minutes or until roll is golden brown and chicken is cooked through.
- Slice to serve.
- To freeze: wrap baked chicken roll, label and freeze.
- To serve: thaw overnight and then bake as above.
Nutrition Facts : Calories 304.5, Fat 11.7, SaturatedFat 6.3, Cholesterol 129.7, Sodium 255.2, Carbohydrate 10.9, Fiber 0.7, Sugar 1.8, Protein 37
BOMBAY CHICKEN
This grilled dinner always turns out moist and tender. The marinade has a Middle Eastern flair, giving the dish a zesty flavor. It makes a beautiful presentation as well. -June Thomas of Chesterton, Indiana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large shallow dish, combine the first 11 ingredients. Add the chicken; turn to coat. Refrigerate, covered, overnight., Drain chicken, discarding marinade. , On a lightly oiled grill rack, grill chicken, covered, over medium-hot heat for 10-15 minutes on each side or until a thermometer reads 170°-175°.
Nutrition Facts : Calories 255 calories, Fat 13g fat (3g saturated fat), Cholesterol 106mg cholesterol, Sodium 344mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein.
REALLY LAZY HOLUBCHI (OAMC)
Make and share this Really Lazy Holubchi (oamc) recipe from Food.com.
Provided by Pamela
Categories One Dish Meal
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Stir all 9 ingredients together in a large bowl.
- Grease a 3 quart casserole well and pour in mixture.
- Cover well and bake for 45-60 minutes at 350 degrees.
- Remove cover and bake for 15 minutes, stir and then bake for 15 minutes more.
- To make ahead: Assemble early in the day or the night before; Cover and chill; Bake as directed above.
- To Freeze: Bake as directed; cool completely then label and freeze for up to 2 months; to serve defrost overnight and then bake as directed above.
Nutrition Facts : Calories 173.6, Fat 0.4, SaturatedFat 0.1, Sodium 605.3, Carbohydrate 39, Fiber 2.6, Sugar 7.8, Protein 4.3
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