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Chandra Kishore Mina Awarded President’s Police Medal

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IGP Chandra Kishore Mina By Dheeraj Fartode Chandra Kishore Mina, an IPS officer of the 2006 batch, has been awarded the President’s Police Medal for Meritorious Service. Currently serving as Special Inspector General of Police (IGP) for the Anti-Terrorism Squad (ATS), Mina has held several important positions in Nagpur and the Vidarbha region. While serving as ASP in Gadchiroli, Mina led a successful anti-Naxal operation in 2009, which resulted in the Petha encounter, weakening the Naxal movement. This operation earned him the DG Insignia. As SP in Akola and Nanded, Mina used innovative methods to maintain communal harmony and resolve tensions effectively. He uncovered a state-wide kidney transplant racket in Akola and, as DCP in Nagpur, dismantled organized crime syndicates through MCOCA and MPDA cases. In Nanded, Mina detected a recruitment scam that affected the entire state. His technological skills were evident when he implemented the court monitoring system in Akola. As DCP in M...
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Hyderabadi Chicken Biryani Recipe

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Hyderabadi Chicken Biryani is famouse in South Asia. It is the most ordered in Indian restaurents. Let's prepare for healthy and tasty Chicken Biryani

Hyderabadi Chicken Biryani


Total Time: 1 hr + 3 hrs Marinating 
Serves: 3

Ingredients:
  • 2 cups Basmati Rice
  • 3/4 kg Chicken Pieces
  • 1 cup beaten Yogurt (curd)
  • 3 sliced onion
  • 1 medium Tomato chopped 1/2 cup Tomato Puree
  • 2 tsp Red Chilli Powder 
  • 1 tsp Turmeric Powder 
  • 1 tsp Roasted cumin powder 
  • 2 tsp Garam Masala Powder 
  • 1/2 tsp Green Cardamom Powder 
  • 1 tsp Coriander Powder 
  • 1/2 cup Warm Milk
  • Saffron a pinch
  • Salt to taste 
  • 7 tbsp Ghee / Oil Grind to Paste: 1 tsp Ginger Paste
  • 1/2 tsp Garlic Paste
  • 1/4 cup Coriander Leaves 
  • 1/4 cup Mint Leaves 
  • 3 -4 Green Chillies
  • For garnish 2 tbsp Green Coriander Leaves 
  • 2 tblsp Mint Leaves (Pudina)

Procedure:
  • First make a fine paste of all the ingredients under the Grind to paste using a tablespoon of water.
  • Mix tomato puree, yogurt, green paste made earlier, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
  • Marinate the chicken with this mixture and keep aside for 3-4 hours in refrigerator.
  • Heat oil in a pan. Fry the onions until golden brown.
  • In a small bowl take the warm milk and soak the saffron in it and keep aside.
  • Add the marinated chicken and cook for 10 minutes. Stir occasionally.
  • Now add the beaten curd and chopped tomato and cook further till the oil separates.
  • Check the salt at this stage as later you cannot add the salt.
  • Now add the rice and mix well with soft hand as not to break the rice grains.
  • Add 4 cups of water to the rice. Mix saffron in milk and add to it.
  • Add cardamom powder. Stir once.
  • Cover the lid and cook on low flame till the rice is done.
  • Take it out on a rice platter.
  • Garnish with green coriander and mint leaves and serve hot.
  • This chicken biryani goes well with mix vegetable raita.

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