The non-alcoholic Sangria!!

Ingredients:

2 cups boiling water

2 black tea bags (or 2 tsp loose-leaf tea in an infuser; decaf tea is fine)

2 cinnamon sticks

1/2 cup granulated sugar

3 cups pomegranate juice

1 cup freshly squeezed orange juice

1 medium orange,sliced into thin rounds.

1 medium lemon, sliced into thin rounds.

1 lime sliced into thin rounds

1 medium apple, cored and cut into 1/2 inch chunks.

Instructions:

1. Pour the boiling water over the tea bags and cinnamon sticks and steep for 5 minutes. Discard the tea bags and stir in sugar to dissolve.

2. In a large jar or pitcher, combine tea, cinnamon sticks, pomegranate juice, orange juice, orange lemon, lime and apple. Refrigerate it for at least 1 hour, preferably overnight.

3. Just before serving, stir in sparkling water and serve it in a glass over ice.

And there it is!!! 

Colorful, refreshing and easy to prepare Mocktail: The non-alcoholic Sangria!!

Ingredients:

Coriander Seeds -2 tsp

Pepper - 1/2 tsp

Fennel Seeds - 1/2 tsp

Cumin Seeds - 1/2 tsp

Cinnamon sticks - 4/5

Mace - 1

Cloves - 6/7

Cardamom - 3/4

Star Anise - 1

Cashews - 5/6

Grind all the above ingredients and set aside.

Shallot / Onions -200 gms

Garlic Cloves -10

Ginger

Coriander leaves

Mint leaves

Green chilies -3/4

Grind them all coarsely.

How to prepare?

   In a cooker add 3 tbl spoon oil and 2 tbl spoon of ghee along with the onion paste ground coarsely, saute them well. 

   Add the powder that was ground earlier. Further, add turmeric powder, 1tsp chili powder and saute them until the consistency of the mix turns thick. Pour 4 tbl spoons of curd and mix them well. 

   Add 1/2kg  cleaned chicken along with required amount of salt and saute it for about 4-5 mins. Pour 1 cup of water and cover the cooker with a lid for about 10 mins.

  After 10 mins, pour 3 cups of water,1 tsp lemon juice, mint leaves and some more salt ( if required)

Add 2 cups rice ( Jeera Rice) soaked for about 15 mins. Boil them in medium flame, after 3-4 mins cover the lid and cook for 20 mins in low flame, placing a heave object above the lid  for tight closing of lid).

The spicy biriyani is now ready to be served!!!