There are times when you want to make do with ingredients available at home. Try these simple and yet outstanding recipes with items you can find in the grocery cupboard and fridge almost at all times.

INGREDIENTS REQUIRED:

·         1 kg chicken – cut into medium pieces

·          400 gm of lady fingers – bhindi

·         1 Cup of fried onions

·         Oil for frying the ladyfinger

·         2 Cups of basmati rice

·         4-5 strands of saffron mixed in 4 tablespoon of lukewarm milk

·         3 tablespoon of lemon juice

·         1/2 tsp of jeera powder

·         Salt to taste

For the marinade:

·         3 tbsp of dahi

·         3 tsp of ginger- garlic paste

·         2 tsp of garam masala

·         3 tsp of oil

·         Salt to taste

METHOD:

Mix the ingredients for the marinade and marinate the chicken pieces with this and keep aside for at least four hours. After four hours add the fried onions and keep aside for another 1 hour. Soak the rice in water for 1 hour.

To prepare the ladyfinger:

·         Wash the bhindis and pat-dry with a towel. Remove both ends of the bhindi and make a slit in the centre.

·         Heat 3-4 tbsp of oil in a kadhai and on medium heat fry the bhindis adding salt and jeera powder.

·         Fry till light golden brown in color. Remove and keep aside.

·         Cook the rice in salted water till only half tender. Remove from fire and keep aside.

To assemble the biryani:

Take a pan with a lid which is big enough to fit the rice and the meat and enough space for the rice to swell. Place the marinated chicken at the bottom of the pan with all the marinate. Spread half the portion of the half-cooked rice over the chicken. Place the fried bhindi over the rice and cover with the remaining rice. Make insertions in the rice layers and pour the saffron mixture and the lemon juice so that these reach the bottommost layer. Cover with a lid. Seal the rim of the lid with chapatti dough so that no steam can escape. Place the pan over low heat and cook for at least 20 minutes or until the rice is tender but not overcooked. Serve piping hot.