Hyderabadi Chicken Curry

Helloo.. Tomorrow's sunday will be a special day with this special Hyderabadi chicken recipe..

Ingredients:

• 1 kg - chicken, cleaned and cut into joints
• 1/2 cup - grated Coconut
• 2 cups - onion, finely chopped
• 200 ml - thick Coconut Milk
• 200 ml - Tomato puree
• 15 - Dried red chillies
• 1 tsp - Cumin seeds
• 2 tsp - Coriander seeds
• 6 cm piece - Cinnamon
• a small piece - Nutmeg
• 3 tbsp - cashew nuts, chopped
• 5 tbsp - oil
• 1 tbsp - ghee
• 1 tbsp - Ginger Garlic paste
• 2 tsp - Sugar
• 2 tbsp - Lime juice
• 4 - Cardamom
• 6 - Cloves
• Salt to taste

Method:

1. Grind coconut, dried red chillies, cumin, coriander, cinnamon, nutmeg and cashew nuts to a smooth paste.
2. Heat oil in a kadai and add onion and fry till it turns golden brown.
3. Add ginger garlic paste and fry till fragrant.
4. Add ghee, ground paste and fry till the oil separates.
5. Add coconut milk, tomato puree and 1 cup of water. Boil it for 5 minutes. 
6. Add chicken, salt and sugar.
7. Cover and simmer till the chicken is cooked and the gravy is creamy.
8. Stir in the lime juice(as per your choice) and serve.

Chicken Leg Curry

Chicken Leg Curry is one of the most delicious curry recipe.

Ingredients:

5 chicken legs
2 tbsp curd
1/2 tbsp fresh cream
1 big onion thinly chopped
1 big tomato thinly chopped or pureed
1 tsp ginger paste
1 tbsp garlic paste
2 green chillies chopped
1 dried Kashmiri red chilli
1 bay leaf
1/2 tsp cumin seeds
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1-1/2 tsp coriander powder
1 tsp garam masala powder
A pinch of black pepper powder
Vegetable oil
Salt to taste

Method:

1. Wash and clean the chicken legs thoroughly in warm water.
2. Combine the yogurt, salt, black pepper powder, fresh cream and turmeric powder.
3. Coast the chicken legs evenly in the marination.
4. Keep aside at least for 30 minutes.
5. Heat 2 tsp oil in a pan.
6. Add kashmiri red chilli, bay leaf and cumin seeds.
7. Saute for few seconds and add ginger-garlic paste and green chillies.
8. Fry for few seconds and immediately add chopped onion.
9. Fry until onion turns into light golden brown in color.
10. Add thinly chopped tomatoes, salt and red chilli powder.
11. Mix well and cook until the nice of color of curry comes out.
12. Add 2 cups of water along with the chicken.
13. Mix well, add coriander powder and garam masala powder.
14. Cover the pan and bring the curry to few boils.
15. Leave to cook on low flame for 4-5 minutes.
16. Serve hot with roti or rice.

Tips: 
Add more water to make more curry recipe, but bring to few boils. Else add hot water in the dish and stir.
At the time of serving you can serve the dish with the nuts, cilantro and mint leaves.

Soyabean Biryani

Soyabean Biryani is a delicious dish, which is extremely nutritious as well.

Ingredients : 

3 cups basmati rice – washed and soaked in water for 15 mts
1 cup dried soya chunks( soaked in water for 15 mins)
1/2-cup green peas(optional) 
2-3 tbsp ghee
1 tsp shah jeera
½-tsp jeera
2 bay leaves
2 big onions finely sliced
1 tbsp ginger-garlic paste
3-4 green chillies slit length wise
½ tsp turmeric powder
salt to taste
2 ½ cups water
fresh coriander leaves for garnish
8-10 cashewnuts (lightly roasted in ghee till golden brown)
2-tbs Everest birayni masala or chicken masala ( I use this masala , it’s quite tasty)
                                                      OR
For quick home-made Biryani Mix  (lightly dry roast in a pan and grind to a fine powder)
2 green cardamoms
4 cloves
2” cinnamon stick
3-4 pepper corns
1/4 tsp fennel seeds (optional)
1 tsp coriander seeds
1/2 tsp cumin seeds
1-2 dry red chillies

Method :

1. Wash rice rice well, strain and leave for at-least half to one hour before cooking.
2. Slice onions into thin slices.Fry one onion till golden brown and crisp to garnish. Keep aside
3. Fry soya chunks till golden fry and keep aside.
4. Heat ghee in a heavy bottomed vessel. Add shah jeera and bay leaves and stir for a few seconds till the jeera splutters. Add the sliced onions, grated ginger and green chillis. Saute the onions till they turn pink..
5. Heat ghee in the pressure cooker and add the other sliced onion and fry till brown.
6. Add ginger- garlic paste and fry till slightly brown.
7. Add soya chunks.
8. Add the rice and fry till grains separate and turn slightly brown.
9. Now add salt and biryani masala.Stir well.
10. Add the water and green peas,cook for 2 to 3 whistles.
11. My cooker requires 2 whistles for rice dishes. For your cooker it might be different.
12. Garnish with fried onion and coriander leaves. 
13. Serve with raita .

Grilled Pepper Chicken

Grilled Pepper Chicken is a very popular recipe. Learn how to make Indian Grilled Pepper Chicken by following this simple & easy recipe.

Ingredients:

• 1.5 kg Chicken Breast (boneless, cubed) 
• 10-12 cloves Garlic (minced) 
• 1 tbsp Ginger (grated) 
• 1 tbsp Black Peppercorns (crushed) 
• 1.5 tbsp Dijon Mustard 
• 1 tbsp Lemon Juice 
• 1 tbsp Honey 
• 4 Red Chilies (chopped) 
• 1 tsp Sugar 
• 2 tbsp Olive oil 
• 2 medium Onions (sliced) 
• Salt to taste

How to make Grilled Pepper Chicken:

• Combine together garlic, ginger, peppercorns, mustard paste, lemon juice and salt in a large bowl. Add honey and mix again.
• Add chicken to this mixture and marinate for 30 minutes.
• Preheat the oven to 350 degree F.
• Combine red chilies, sugar, salt and oil in a small bowl.
• Remove the chicken from marinade and spread the chili mixture evenly on it.
• Arrange it on a greased baking sheet with sliced onion on the base.
• Pour the remaining marinade and chili mixture over the chicken, reserving little for further use.
• Grill in the oven for 20-25 minutes, basting with remaining marinade and chili mixture.
• Let it cool in the oven for 8 minutes.
• Remove and serve.

Chicken Chaap

 Chicken Chaap is a traditional and a very delicious Hyderabadi recipe. Learn how to prepare Chicken Chaap by following this easy recipe.

Ingredients:

• 500 g Chicken (chopped)
• 4 Onions (paste)
• 6 Garlic Cloves (crushed)
• 1 cup Yoghurt (hung)
• ¼ tsp Nutmeg
• ½ tbsp Garam Masala
• 1 tbsp Coconut Powder
• 1 Pinch Saffron
• 2 tbsp Oil
   
How to make Chicken Chaap:

• Take a bowl and put chicken with all the ingredients except oil.
• Marinate it for half an hour.
• Heat oil in a deep bottomed pan and put chicken.
• Cook for half an hour on a low flame with one cup water.
• Garnish with shredded pista.

Suggestions: Serve with plain rice.

Kachi Biryani

Kachi Biryani is a very popular Hyderabadi recipe. Learn how to prepare Kachi Biryani by following this easy recipe.

Ingredients:

• 1 kg Basmati Rice 
• 1 kg Chicken (cut into cubes) 
• 100 g Oil 
• 400 g Onions 
• 200 m Yogurt 
• 1 tsp Garam Masala Powder 
• 1½ tbsp Ginger-Garlic Paste 
• 1 tsp Red Chili Powder 
• Salt (to taste) 
• Few Coriander & Mint Leaves (chopped) 
• 200 g Tomatoes (chopped) 
• 2 tsp Whole Garam Masala 
• 2 Lemons 
• Butter (for greasing)

How to make Kachi Biryani:

• Combine garam masala powder, red chili powder, ginger-garlic paste, yogurt, mint, coriander leaves, and whole garam masala together. Grind into a fine paste.
• Marinate chicken with this mixture and set aside for 4 hours.
• Rinse rice and soak for 30 minutes.
• Heat oil and fry onions until brown.
• Add tomatoes and stir fry for few minutes.
• Place the onions and tomatoes over the chicken.
• Add juice of one lemon.
• Boil rice for 2-3 minutes and drain excess water.
• Butter a pot and place in the marinated chicken.
• Add the remaining oil from browned onions over the chicken.
• Spread the rice over it. Cover tightly with a foil.
• Place it on high flame for 5 minutes and reduce the heat. Cook for 15 minutes.
• Remove from heat and let covered for another 15 minutes.
• Serve hot with raita or chutney.

Hyderabadi Mutton Biryani

Hyderabadi Mutton Biryani is a very famous Hyderabadi main dish. Learn how to prepare Hyderabadi Mutton Biryani by following this easy recipe.

Ingredients:

• 1 kg Rice

• 1 kg Mutton

• 10 gm Cardamom

• 10 gm Cinnamon

• 10 gm Cumin Seeds

• 10 gm Cloves

• 40 gm Ginger

• 20 gm Garlic

• 100 gm Green Chilies

• 50 gm fried Onion

• 1 bunch Coriander Leaves

• 1 bunch Pudina Leaves

• 1/4 cup Yogurt

• 1/4 kg Ghee

How to make Hyderabadi Mutton Biryani:

• Wash mutton and keep it aside in a vessel.

• Grind green chilies, ginger, garlic, cinnamon, cumin seeds, cloves, fried onion, coriander leaves, and pudina leaves together. Add this mixture to the meat.

• Add yogurt and mix the ingredients thoroughly. Leave aside for half an hour.

• Heat the oil which you had used to fry onions in a cooker.

• Add the marinated mutton and cook for 4-5 whistles. Henceforth, lower the flame and cook for 5 minutes.

• Boil 2 liters of water in a vessel and add rice.

• Take out semi-cooked rice from the vessel and spread it on the meat and spices mixture, to form a layer.

• Combine one cup of boiled water with 1/4 kg ghee. Pour over the rice.

• Place a plate on the vessel and seal its edges with kneaded dough.

• Cook for 15 minutes on medium heat.

• Turn off the heat and leave the biryani for 15 minutes, after which it will be ready to be served.

CHICKEN BIRYANI

Ingredients:
• 1 kg Chicken (pieces)

• 500 gm Basmati Rice (washed and soaked for 30 min)

• 4 tbsp Garam Masala (whole)

• 4 tsp Garam Masala Powder

• 50 gm Butter

• 4 tsp Garlic (chopped)

• 1 cup Onions (sliced)

• 4 tsp Ginger (chopped)

• 3 tsp Red Chili Powder

• 1 tbsp Coriander Powder

• 5 tbsp Oil

• 2 tsp Turmeric Powder

• 2 cup Curd (yogurt)

• 3/4 cup Tomato (chopped)

• 4 Bay Leaves

For the marinade :

• 1-1/2 tsp Red Chilli Powder

• 2 tsp Ginger (chopped)

• 2 tsp Garlic (chopped)

• 1 tsp Garam Masala Powder

• 1 tsp Turmeric Powder

• 1 cup Yoghurt

• Salt

For garnishing:

• 1/2 gm Saffron (dissolved in 1/2 cup milk)

• 2 tbsp Rose Water

How to make Chicken Biryani:

•Put all the ingredients of the marinade in a bowl and mix well.

•Add chicken pieces to it and leave for an hour.

•Now boil water, add 1/2 of the whole garam masala, bay leaf, and rice in it.

•Cook the rice until 3/4 th is done, drain and keep it aside.

•Heat oil in a thick bottomed pan and add remaining whole garam masala.

•Allow it to crackle, add sliced onions and cook it till light golden brown.

•Add 1 tsp of the remaining garam masala and all the remaining ingredients.

•Cook for 5 minutes, combine marinated chicken with it.

•Cook until chicken is tender.

•Place alternate layers of chicken and rice.

•Now sprinkle saffron, remaining garam masala powder and butter in between the layers and on the top.

•Carefully end it with the rice layer topped with saffron & rose water.

•Cover and seal it with an aluminum foil.