Hyderabadi Mutton Biriyani

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1 kg Rice
1 kg Mutton
10 gms Cardamom
10 gms Cinnamon
10 gms Cumminseed
10 gms Cloves
40 gms Ginger
20 gms Garlic
100 gms Green Chillies
50 gms Fried Onion
1 bunch Coriander Leaves
1bunch Pudina
2 Lemon
1/4 Curd
1/4 kg Ghee

Method:

* Wash mutton and take it in a vessel.

* Grind green chillies, ginger, garlic, spices, fried onion, and mix them all,

then add this mixture to the meat.

* Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.

* Take 2 litres of water in a vessel and put it on the stove.

* When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.

* Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.

* Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.

* Then turn off the stove. Leave the stuff for 15 minutes.

* Hyderabadi mutton biryani is ready to serve..

SPICY MUTTON FRY

Ingredients:

1.  Mutton - 1 kg
2.  Onions - 2 (finely chopped)
3.  Tomato - 1 (finely chopped)
4.  Ginger garlic paste - 2 tsp
5.  Turmeric powder - ½ tsp
6.  Chilli powder - 1 tsp
7.  Coriander powder - 2 tsp
8.  Pepper powder - 2 tsp
9.  Mustard seeds - 1 tsp
10. Curry leaves - 10
11. Coriander leaves - few
12. Oil - 4 tbsp
13. Salt - to taste

 

 

 

 

 

 

Preparation:

Clean and wash the mutton pieces.

Then pressure cooks the mutton pieces with chilli powder, salt and turmeric powder up to 7 whistles.

Now take a kadai and heat with oil.

Add mustard seeds and curry leaves.

Then add chopped onions.

Fry till the onion colour changes to golden brown colour.

Then add chopped tomatoes and ginger garlic paste and pepper powder.

Fry for few mins.

Then add the pressure cooked mutton pieces.

Combine well.

Now close with a lid and cook till the mutton pieces would be in dry form.

In between stir well.

Finally garnish with coriander leaves.

Spicy mutton fry is ready.

Serve hot with biriyani, fried rice, white rice etc...

Egg Pirattal

Ingredients:

Egg - 4-5 nos

Red chilly powder - 1 tsp

Turmeric powder - 1/2 tsp

Mustard seeds - 1/4 tsp

Salt to taste

Curry leaves


Method:

1) Boil the egg in water till it is fully boiled. Peel, cut into two halves, keep aside.

2) Heat oil in pan, add mustard seeds, curry leaves, after spluttering, add the hard boiled eggs and fry for a minute.

3) Now add salt, red chilly powder, turmeric powder, simmer, mix well (without breaking it), close the lid.

4) Saute at regular intervals till the raw taste goes off. Serve hot.

Quick ‘n Easy Chicken Korma

Ingredients:

• 7-8 chicken legs cut in pieces (or you can use chicken breast if you prefer)
• 1 tbsp Crushed Ginger
• 2 tbsp Crushed Garlic
• 1/2 tsp Salt (adjust to taste)
• 1/4 to 1/2 tsp Black Pepper
• 4 tbsp Vegetable Oil
• 1 Large Onion (finely chopped)
• 6 Cardamom Pods
• 8 Whole Cloves
• 2 tsp Coriander-Cumin (dhania-jeera)
• 1 tsp Garam Masala
• 1 tsp Chili Powder
• 1 tsp Turmeric Powder
• 2 tbsp Shaan Korma Mix
• 4-5 tsp Tomato puree
• 250 ml Whipping Cream
• 75 gms Ground Almonds
• 300 ml Chicken Stock

How to Make it:

1. Marinate the chicken pieces with garlic, ginger, salt and pepper.
2. Fry the onion, cloves and cardamom pods in a frying pan until the onion begins to soften.
3. Add chicken marinade and stir-fry for about 5 minutes
4. While the chicken is frying, mix the spices together with a bit of water then add to chicken.
5. Stir well to allow all the spices to permeate their flavor into the chicken.
6. Cook on low-med heat for about 10 minutes
7. Add the ground almonds, tomato puree, stock and cream and cook on low-med until reduced to the consistency of the cream.
8. Serve hot with rice or naan!

Easy Chicken Korma Recipe

Ingredients

1 ½ lbs bone-in chicken joints, skinned and cleaned

2 tablespoons vegetable oil

10 black peppercorns

10 green cardamom pods

1 black cardamom pod

10 cloves

1 cinnamon stick

1 piece of mace

1 green chilli

Salt and freshly ground black pepper to taste

1 medium onion, peeled and chopped

7 fl.oz.water

3 oz coconut milk

3 tablespoon ground almonds

¾ teaspoon garam masala

½ teaspoon sugar

7 oz. yoghurt

1 tablespoon crushed garlic

1 tablespoon crushed root ginger

2 tablespoons ground cilantro

Chopped cilantro to garnish

Directions

Combine the yoghurt, garlic, ginger and ground cilantro in a bowl. Add the chicken, stir and leave marinate for at least an hour in the refrigerator.
Heat the oil in a large pan and add the peppercorns, green and black cardamoms, cloves, cinnamon and mace. As soon as the spices become fragrant, add the onion, green chilli and salt. Cook till the onions turn golden. Next, add in the chicken along with the marinade and the water. Increase the heat and bring to the boil. Reduce heat and simmer, covered, for about 30 minutes or until the chicken is tender. Stir in the coconut milk and almonds, and cook, uncovered, for another 3 minutes until the gravy is creamy. Add the garam masala, sugar and cilantro just before serving.

Serve chicken korma with tandoori roti or naan.

This korma has been based on lamb meat.

GONGURA CHICKEN

Ingredients:

Chicken 1 kg

Gongura/Sorrel Leaves/PulichaKeerai 1 cups

Onion 2 nos

Green Chili 4 or as per ur taste

Coriander Powder 1 tbsp

Chilli powder-3 spoons

Turmuric powder-1 spoon

Garam masala powder-2 spoons

Black pepper powder-3 spoons

Oil 3 tbsp

Water 2 cups

Cumin 1 tsp

Curry Leaves 2 strands

Red Chili 4

To Marinate Chicken :

Curd 1 cup

Ginger Garlic paste 1 1/2 tbsp

Turmeric Powder 1/4 tsp

Salt 1 tsp

Red Chili Powder 1 tbsp

Lemon Juice 2 tsp
 

Capsicum sliced-1 medium(optional)

Method:

Cut Chicken into small pieces and mix with the ingredients given to marinate. Marinate the chicken for 2 or more hrs or overnight. Keep this in Refrigerator.

In a pan pour some water and add sorrel leaves and cook for 5 min. Filter the water and grind the sorrel leaves into fine paste.

In a pan add oil, fry Onion, Green Chili,capsicum till the onion is translucent. Add all the masal apowders and saute,add ground Gongura Leaves paste and cook for 2 min. Add the marinated Chicken, and required salt.

Take care while adding salt, as salt is added while marination. Add water and cook till the chicken is cooked and the oil separates from the Gravy.

Add oil, cumin seeds, Red chili, Curry Leaves and fry for a minute.Add this to the cooked Gongura chicken. This iis optional, But this gives a nice smell to the gravy.

Easy Vegetable Fried Rice

Ingredients:

• Long grained rice                                  - 2 cups
• Ghee                                                    - 1 tbsp
• Oil                                                        - 3 tbsp
• Onion                                                   - 1
• Beans                                                   - 100 g
• Cabbage                                               - 100 g
• Carrot                                                   - 2
• Spring onions                                       - 4
• Green chillies                                        - 2
• Capsicum                                             - 1
• Grated ginger garlic                               - 1 tbsp
• Soya sauce                                           - 2 tbsp
• Vinegar                                                 - 1 tsp
• Black pepper pwd                                 - 1 tsp
• Cashew                                                - 5
• Coriander leaves                                   - handful
• Salt to taste

Method:

1. Wash the Basmati rice and soak in enough water for 10 mins.
2. Drain water from it completely using a strainer.
3. Take a heavy bottomed pan, and fry the rice with ghee in low flame for 5 mins.
4. Now add water and little salt, cook it uncovered, until the rice is 75% cooked.
5. Take care, the rice should not be overcooked. Each grain of rice should be separate.
6. When rice is done, drain and add some cold water and drain again using a large sieve and keep aside.
7. Take a pan, heat oil and sauté green chillies, then all the veggies and cook it covered for 5 mins.
8. The vegetables should be cooked crisp and not overdone.
9. Now add the vinegar and soya sauce, mix well with the veggies.
10. Add salt accordingly, black pepper pwd and finally the cooked rice.
11. Combine gently, so that the rice remains separate.
12. Close the pan and allow to stand for 5 mins.
13. Remove from flame. Garnish with remaining spring onion greens, freshly chopped coriander leaves and fried cashew.
 

 

 

 

14. Serve hot with any veg spicy gravy or non veg spicy gravy