Panko Lamb Chops

Ingredients
Thick bone-in lamb chops: 2
Panko breadcrumbs: ½ cup
All-purpose flour: ¼ cup
Grated Parmesan cheese: 2 tsp
Minced Italian Parsley: 1 tsp
Eggs: 2
Salt: To taste
Black pepper: To taste
Oil: 5-6 tsp

Method
Preheat the oven to 400⁰ F.

Season lamb chops with salt and black pepper and set aside.

Mix Panko breadcrumbs, Parmesan, parsley and salt. Keep flour in one bowl, beaten eggs in another and the Panko mixture in another bowl.

In a heavy bottomed pan, heat 3 tablespoons of oil over medium high flame. Roll the lamb chops first in the flour, then in the egg and lastly in the Panko mixture. Make sure to coat the chops evenly. Add the chops to the pan and cook till golden brown and crispy on each side.

Remove the chops from the pan to a baking sheet. Cook the chops in the oven, uncovered, for about 12-15 minutes. Serve the crisp and juicy lamb chops with slices of onion.

Crispy Chicken Strips

Ingredients
Boneless chicken breasts: 6 (sliced in strips)
Spicy mustard: ½ cup
Breadcrumbs: 2-3 cups
All-purpose flour: ½ cup
Italian Seasoning: 1 tsp
Garlic powder: 1 tsp
Water: 2 tsp
Salt: To taste
Pepper: 1 tsp
Oil: For frying

Method
Heat oil in a pan. Mix flour, Italian seasoning, garlic powder, salt and pepper in a bowl. In another bowl, mix the spicy mustard and water. In another bowl, mix the breadcrumbs, Italian seasoning, garlic powder, salt and pepper.

Roll all the chicken strips one by one, in the flour mixture first, and then in the mustard mixture and then in breadcrumbs, and deep fry in oil till golden brown.

Serve hot with tomato ketchup.

Chicken Dum Biryani

Ingredients

Basmati rice: 4 cups

Chicken pieces: 1 kg

Mint leaves (Pudina): 1 cup

Coriander leaves: 1 cup

Chopped onion: 2 cups

Yogurt: 2 cups

Ghee: 6-7 tsp

Ginger Garlic paste: 2-3 tsp

Lemon juice: 4-5 tsp

Coriander powder: 2 tsp

Garam masala powder: 1 tsp

Chili powder: 2-3 tsp

Bay leaves: 5

Cinnamon: 5-6 medium sized

Cloves: 8-10

Caraway seeds (Shah Jeera): 1 tsp  

Black cardamom: 2-3

Green cardamom: 2-3

Star Anise: 2-3

Mace: 2-3

Nutmeg: ¼th piece

Salt: To taste

Method

Grind mint and coriander leaves. And the grinded paste, ginger garlic paste, coriander powder, garam masala, lemon juice, chili powder and salt to yogurt and mix well. Marinade chicken in this paste for 5-6 hours.  

Heat 2-3 tsp of oil in a vessel and add onion, sauté till golden brown, remove from the heat and keep aside. Heat another 2-3 tsp of oil and add bay leaves, cloves, cinnamon, black cardamoms, green cardamoms, star anise, mace, nutmeg and caraway seeds. Sauté well and remove the spices from heat and keep aside.

Wash basmati rice, add the fried spices and cook the rice and keep aside.

Heat ghee in a vessel and add the marinated chicken pieces. Cover the lid and cook till the chicken is tender. Remove lid and cook till water evaporates and chicken is left with a thick gravy. Keep aside.

Take a large vessel and spread a layer of chicken with gravy and top it with some fried onion. Spread some cooked rice on this layer. Again spread a layer of the remaining chicken with gravy and top it with some more fried onion and spread the remaining cooked rice over this layer. Top it with the remaining fried onion. Cover tightly with the lid so that the steam does not escape (I use flour dough to seal the lid tightly around the vessel). Cook on a very low flame for 10 minutes (I keep the vessel on a hot tava and cook it for 15 minutes. When cooked on indirect heat, the rice and chicken does not get burnt). Remove from the flame and serve with cucumber raita.

Chicken Nuggets

Ingredients

Boneless chopped chicken: ½ kg

Pepper powder: 1 tsp

Ginger-garlic paste: 2 tsp

Chopped onion: 1 cup

All-purpose flour: ½ cup

Bread crumbs: 1 cup

Egg: 1

Oil: For frying

Salt: To taste

Method
Add ginger-garlic paste, pepper powder, onion and salt to chicken pieces and mix well. Grind this mixture in chopper to mince it. Keep in refrigerator for an hour so that it sets well.

Make small balls from the mixture and press them with your palms to give them nugget shape.

Beat the egg and keep it aside. Coat the nuggets in all-purpose flour and dip them in beaten egg and coat them again in bread crumbs.

Heat oil in a pan and deep fry nuggets till golden brown. Serve hot with tomato ketchup.