CHICKEN BREAST WITH ALMOND BUTTER & HERBS

Since many of you asked me to jot down the recipe of Chicken breast in Almond butter and herbs, here I am as promised. Its a simple recipe, not much to be done. So here we go.

INGREDIENTS:

1/2 cup almond butter
2 Tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon lemon zest
4-5 chicken breasts, boneless/skinless (1 to 1 1/2 pounds)


DIRECTION:

1. Preheat oven to 425 degrees F.

2. Blend flour and Almond butter until smooth. Add salt, cayenne, lemon zest and mix well.

3. Pound breasts lightly to thin them out, and spread generously with almond butter. Place in buttered baking dish, and bake for about 15 minutes (turning once).

4. Top with slivered almonds and broil 30 seconds, or until browned.


HERBS

Handful of Thai Basil, Coriander, Thyme and Olive oil blend it well in mixer.

Just season it on top of the Chicken breast before serving, now isn't it easy? Am sure you will love it. Do let know how it turned out. Love to hear your opinion.

ENJOY!

SINDHI BIRYANI

The other day when my mom made Sindhi Biryani, my mom made me stay out of the kitchen cos she was afraid I would eat all before its even cooked. So here is the recipe she used :)


INGREDIENTS


1 kilogram of Mutton
1 kilogram Basmati Rice (long grain)
1 cup Plain Yogurt
1 tbsp. Red Chilli Powder (Pisi Lal Mirch)
2 tbsp. Coriander Powder (Pisa Dhania)
½ tbsp. Garlic Paste (Pisa Lehsan)
½ tbsp. Ginger Paste (Pisi Adrak)
1 tbsp. Mixed Spices
Salt (to taste)
¼ kilogram of Dried Apricots (Khubaani) (soaked in hot water)
A bunch of Fresh Mint Leaves (Podina) (chopped)
6 Green Chillies
Lemon Juice (of 4 lemons)
1 Bay Leaf (Tezz Patta)
4 medium Onions (chopped)
½ kg Potatoes
4 Tomatoes
¼ tsp. Yellow Food Color (soaked in ½ cup milk)
1 ½ cup Dalda Oil or any Cooking Oil

DIRECTION

Heat oil in a pan, fry onions until golden brown. Remove half of the onions and place on absorbent paper. Add meat, all of the spices, and the plain yogurt to the rest of the onion. Cook until water evaporates and meat is tender.

Add potatoes, tomatoes, pulp of dried apricots, and green chillies. Cook on high heat for 5 minutes; stirring continuously. When done set aside.


In a large pot add 12 cups water with salt, 3 green chillies, whole spices, and mint leaves. When water boils, add rice, parboil and strain. 


Put layers of rice and meat one by one with a last layer of rice on top. Add food color. Place pot on a griddle or tava and cook on high heat. When steam appears, lower heat for 10 to 15 minutes. 

I hope you all can use the same method and try out, if you take my word.....it was totally yummm!