Matar kebabs

Ingredients-

1 cup peas shelled and boiled
1 raw banana
2 medium sized potatoes
1 onion chopped
Coriander leaves chopped - 2 tbsps
2 green chillies
salt to taste
Oil or ghee to shallow fry
Optional - Besan 2 tbsps

Directions-
Pressure cook the bananas and potatoes. They should not get very mushy so be careful. Let cool, peel and mash together with peas. Follow the same steps as given here. 

This is going to -

MLLA 43 of Susan from The Well-seasoned cook hosted by Claire at Chez Cayenne

It is also going to HLI- Peas started by Kalyani hosted at Veena's blog

Chicken Biryani Sanjeev Kapoor's recipe tweaked

Ingredients-

Chicken 500 grams - cut into small pieces
Rice 1cup
Oil and to deep fry - 2 tbsps
Cinnamon 1 inch stick
Bay leaves 2
Cloves - 4
Cumin seeds  1 tsp
Cardamom- 2
2 Onions chopped

2 tomatoes chopped
Green chillies to taste
Turmeric powder 1 tsp

Coriander powder - 1 tsp

garam masala - 1 tsp
Salt to taste
Ginger garlic paste - 2 tsps
1/2 cup curd mixed with 1/2 cup water

Directions-
Clean chicken and keep aside.
Boil rice and keep aside too. Rice should be three-fourths done. 

In a pan, heat oil, add cinnamon, bay leaves, cloves, cumin seeds, cardamoms and fry. Add onions, green chilles and saute. After a minute, add the chicken pieces. Add tomatoes. Add salt, dry spices, ginger-garlic paste, curd mix and add the boiled rice on top. Mix well.
Keep the flame on lowest and cook on low heat for about ten minutes. Turn off flame, check for done-ness. Let it rest for about 10 mins or so before serving.

Linking this to Kaarasaaram's Royal Feast - Biryani 

and also entering the giveaway announced!!