How To Make Hyderabadi Chicken Biryani

 

        Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Ingredients

Marinade

• 400 gms – 0.9 lbs. chicken tenders, cut in 3 pieces
• ½ bunch coriander leaves, roughly chopped
• ½ bunch mint, roughly chopped
• 1 cinnamon stick
• 2 cloves
• 2 green cardamoms
• 1 black cardamom
• 1 bay leaf
• ½ tsp cumin powder
• ½ tsp coriander powder
• ½ tsp black cumin
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 green chilli (you can use more if you like your food more spicy)
• ¼ tsp red chilli powder (you can use more if you like your food more spicy)
• 1 tbsp garam masala
• 1 tbsp javeri mace
• 1 tbsp lemon juice
• 1 cup fried onions (I bought mine at my local Indian store)
• 1 tbsp vegetable oil
• 3 pepper corns
• ¼ tsp turmeric powder
• 235 gms – 1 cup yoghurt
• Salt to taste

Rice

• 300 gms – 1 ½ cup basmati rice
• Salt to taste
• 1 tbsp vegetable oil

Layers

• ¾ cup fried onions
• ½ bunch coriander leaves, roughly chopped
• ½ bunch mint, roughly chopped
• 1 pinch saffron, dissolved in 2 tbsp warm water
• 

Instructions

1. To make the marinade, mix all the ingredients together in a big bowl, add the chicken pieces to it, mix well and marinate in the fridge for at least 2 hours (or overnight).
2. 
3. When you are ready to cook your biryani, prepare the rice. Wash it and soak it in cool water for 30 minutes. Fill a big pot with water, add salt and oil and bring it to a boil. Cook the rice in it for 4 or 5 minutes.
4. 
5. In the meantime, take another big pot, spray it with some oil and add the chicken and its marinade to the bottom. Make sure to spread it all around.
6. When the rice is ready, drain it and spread it on top of the chicken.
7. Add the mint and coriander leaves, the fried onions and the saffron water.
8. Put a tight lid on and put the pot on the fire, on top of a tawa or flat pan (this will help the heat to spread uniformly).
9. 
10. Put the fire on high for the first 5 minutes, then keep cooking the biryani on a medium fire for 15 minutes and on low for the remaining 10 minutes (for a total of 30 minutes).
11. Serve warm with some raita on the side!

How To Make Chole Bhature

Prep time

9 hours

Cook time

30 mins

Total time

9 hours 30 mins

 

Chole Bhature – spicy chickpeas curry served with leavened fried bread. popular in punjab and parts of north india.

Recipe type: breakfast, brunch

Cuisine: punjabi, north indian

Serves: 2-3

Ingredients

main ingredients

• 1 cup dried small chickpeas or regular chickpeas/chole (canned chickpeas can also be used) or 1.5 cups regular dried chickpeas.
• 1 green chilli, slit
• 1 tsp coriander powder
• ¼ tsp red chilli powder
• ½ tsp turmeric powder
• 1 tsp garam masala powder or chole masala
• ½ or 1 tsp dry mango powder/amchur powder
• a pinch of asafoetida (optional)
• black salt or rock salt as required
• 2 cups water to be added later

whole garam masala/spices

• 1 tsp cumin seeds
• 1 large indian bay leaf/tej patta
• 2 inch cinnamon
• 2-3 cloves
• 2 green cardamom
• 2-3 black peppercorn

ground paste ingredients:

• 1 medium size onion, chopped
• 2 medium size tomatoes, chopped
• ½ inch ginger, chopped
• 3-4 garlic cloves, chopped
• 1 green chili, chopped

Instructions

1. first soak the chickpeas/chole in enough water overnight or for 7-8 hours.
2. drain the water and cook the chole with water+salt in a pressure cooker or a pot.
3. you can also add a pinch or two of baking soda while cooking the chole.
4. strain the chole and keep aside.
5. make a fine paste of the onions, tomatoes, ginger, garlic and green chili in a grinder or blender
6. no need to add water while making the paste as the juice of the tomatoes will help in making the paste.
7. keep the paste aside.
8. heat oil in a pan or kadai/wok.
9. fry the whole garam masala/spices mentioned above till the oil become fragrant.
10. don’t burn them.
11. add the ground paste and saute till the oil starts to leaves the sides of the paste.
12. stir while sauting so that the paste does not stick to the pan.
13. add all the dry spice powders – turmeric, red chili powder, coriander and dry mango powder.
14. stir and saute for a minute.
15. add the cooked chole and stir.
16. pour water.
17. add salt and stir.
18. simmer on a low or medium flame for 12-15 minutes till the curry thickens.
19. don’t cover the pan.
20. stir occasionally.
21. add slit green chilies and garam masala powder or chole masala.
22. stir and simmer for a minute or two.
23. check the seasoning and add more salt or spice powders if required.
24. garnish chole with coriander leaves.
25. serve chole with onion slices, lemon wedges along with bhatura.
26. you can also garnish the chole with some slit green chilies and julienned gingers.
27. enjoy the chole bhature.

How To Make Mutton Dum Biryani

Preparation Time : 90 minutes
No of servings : 3-4
Ingredients:

• Mutton or chicken : 1 kg
• Rice : 4cups (Rice cooker cup)
• Oil : 250 g (or) 1 cup (Rice cooker cup)
• Butter : 1/4 piece (or) Ghee : 3 tblsp
• Onion : 250g (chopped)
• Tomato : 250g (chopped)
• Ginger paste : 3tbsp
• Garlic paste : 2tbsp
• Curd : 1cup
• salt : 2tbsp (the reason for this much salt is when u mix the korma with rice it will be even)
• Red chili powder : 1 1/2tsp
• Turmeric : a pinch for color
• Green chilli : 3 (cut into lengthwise)
• Cilantro : 1/2 bunch
• Clove : 2
• Cinnamon : 2
• Cardamom : 2

Method of Preparation:

1. Heat 250 ml oil (Don’t reduce the quantity of oil because it gives taste to korma) in a vessel add clove, cinnamon and cardamom, and add onion fry till it becomes light brown.
2. Now add garlic paste fry a little,add ginger paste fry that too and add the meat or chicken, and salt, saute well, so that it will mix with ginger and garlic paste.
3. Add curd, red chili powder, green chili, turmeric mix well.
4. And then add tomatoes,mix it well with above mixture ,add butter or ghee and add half of the cilantro/coriander leaves.
5. Allow it to cook till the meat is tender.
6. When it is done add the remaining cilantro.
7. Cook the Korma in less than medium heat ,and make sure that it should not stick it in the bottom (strictly no water for this korma) don’t pressurize if you do so, taste might vary but work will be easy(Try not to pressure cook the korma).
8. The consistency of korma should be gravy (thick) like. So the boiling time will take 30 minutes.

Method of Preparing Rice:

1. Take a big vessel so it should be easy to cook rice add more than 10 cups of water in it boil it in high heat.
2. In the mean time wash and soak the rice for 20 minutes.
3. when the water has reached the boiling point add the rice, (at least 6 minutes in the boiling water).
4. Check it with a single rice it should be done but it shouldn’t be fully cooked(the stage of rice is 3/4 cooked) at this time drain the water.
5. Take an aluminum tray or Glass tray or oven safe put the rice in a single layer, add korma on top of it and then rice again(make sure the rice should be on top, because if you put korma on top, it becomes very dry). Cover it with aluminum foil.
6. Preheat the oven for 350′F .
7. And put the tray in preheated oven for 30 minutes.
8. After half an hour take it out mix gently so that rice and korma will mix evenly,make sure the rice should not break.

Serve hot with Raitha.

How To Make Afghani Chicken

Ingredients

3 1/2 pounds chicken, cut into quarters and skin removed
2 teaspoons lime juice
2 teaspoons mashed ginger paste
2 teaspoons mashed garlic paste
3 tablespoons heavy cream
1 teaspoon ground cardamom
3 tablespoons prepared cashew nut paste
Salt and freshly ground black pepper
2 tablespoons vegetable oil

Directions

Wash chicken quarters and dry using a clean cloth or paper towel. Prick chicken all over with a sharp kitchen knife and place in a bowl. Mix lime juice, ginger, garlic, cream, cardamom, cashew nut paste, salt, pepper, and oil together in a medium bowl. Rub chicken all over with lime mixture. Transfer to a baking dish or large shallow bowl and marinate for 2 to 4 hours in the refrigerator.
Preheat a grill to medium. Grill chicken quarters for about 25 minutes or until fully cooked, turning pieces over halfway through cooking.

Indian Fish Curry

Ingredients:

1. 250 gms fish washed, sliced 
2. 1 cup coriander leaves chopped 
3. 2 tomatoes finely chopped
4. 8 cloves garlic
5. 2 green chillies chopped 
6. 1 tsp methi seeds 
7. 1 tsp coriander powder 
8. A pinch turmeric powder 
9. Salt To Taste 
10. oil as required.

How to make indian fish curry:

1. Marinate the fish in salt and turmeric powder for 15 minutes.
2. Shallow fry the fish pieces, drain and keep aside.
3. Grind the coriander leaves, garlic and green chillies.
4. Heat oil, add masala paste and fry till the oil separates out.
5. Add tomatoes, methi seeds and powder masalas and fry till the oil begins to float on top.
6. Add about 1 cup water. Bring the gravy to a boil.
7. Add the fish slices and cook for 10 minutes.
8. Serve fish curry hot.

Mutton Rogan Josh

An Authentic legacy recipe of Mutton/Lamb from Kashmir, India

How to Make Butter Chicken

Preparation time: 20 minutes 
Cooking time: 20 minutes 
Serves 4

Ingredients:

• 250 gm of boneless chicken, cubed
• 2 onions, minced
• 1 tomato, pureed
• 1 tbsp of tomato paste or sauce
• 1 tbsp of butter, ghee, or oil
• 1 tsp of minced garlic
• 1 tsp of minced ginger
• 2 tsp of coriander powder
• 1 tsp of chilli powder (use Kashmiri chilli powder for better results)
• 1 tsp of garam masala or chicken masala
• 1 large pinch of kasuri methi / dried fenugreek leaves
• 1 cup of milk
• 3 tbsp of cream or pureed cashew paste (soak and grind cashew nuts)
• 1-2 tsp salt (adjust to taste)
• 1/4 tsp of turmeric powder
• 1 small bunch of coriander leaves / cilantro, for ganish

How to Make Butter Chicken:

• Heat the butter in a pan and add the minced onions. Fry until golden brown
• Add the ginger, garlic, coriander, chilli powder, turmeric, and salt. Fry for a minute until fragrant
• Add the pureed tomato and tomato paste and cook for 3-4 mins until the mixture bubbles uniformly
• Thrown in the kasuri methi, milk, and the cubed chicken. Cook covered for 8-10 mins until the chicken is soft. The chicken will let out more water, just check once or twice in between and give the curry a stir. Keep the flame on sim
• When the chicken is cooked soft, open the lid and cook for a further minute or two. If the gravy is too thick, add some water at this stage
• When done, add the garam masala or chicken masala and the cream or cashew paste. Give it a good stir, but don't boil
• Adjust salt, garnish with the coriander leaves, and remove from fire
• Serve hot with tawa naan, vegetable pulao, or jeera rice

Note: You can slightly fry the chicken before adding it to the gravy. I haven't tried this but what I'd do is marinate the chicken pieces in ginger, garlic, turmeric, and chilli powder and lightly saute it until half-cooked. Then proceed with the rest of the recipe for Butter Chicken above.