2 tsp. Chaat Masala 2 tsp. Garam Masala Powder 1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste) Salt (to taste)
Beef Kabab MethodFinely chop the spring onions and green chillies. Put minced meat in a bowl, combine all ingredients and mix well. Make sure all ingredients are well blended with the meat. Refrigerate for minimum an hour. Light charcoal and wait for it to get a layer of ash on top. (This will reduce the temperature of the fire.) Make large balls out of the mixture and mold them on to kabab skewers. Put skewers on fire. Grill until it is brown on all sides and well cooked.
Sunday, July 19, 2009
egg kabab recipie
Egg Kabab IngredientsSkinless boneless Egg- 900gmsFresh lemon juice - 1/4 cupPlain yogurt - 1/4 CupGarlic cloves, minced - 4 nos.Coriander Powder - 1 1/2 tablespoonsButter, melted - 2 tablespoons (1/4 stick)Ground cumin - 2 teaspoonsGround turmeric - 1 teaspoonSalt - 1/2 teaspoonCayenne - 1/2Ground ginger - 1/8 teaspoon6to 8inch bamboo skewers, soaked in water 30 minutes - 12 nos.
Egg Kabab MethodCut Eggbreasts into 1 inch pieces. Mix with lemon juice, and salt in a bowl.Cover and let stand for 30 minutes. In a separate bowl combine yogurt, garlic, coriander, cumin, turmeric, and cayenne.Mix well and add to chicken.Toss, cover and refrigerate for about 3 hours. Preheat grill. Tread Eggonto skewers. Brush with butter and grill for about 6-8 minutes or until done.Turn frequently while grilling.
Egg Kabab MethodCut Eggbreasts into 1 inch pieces. Mix with lemon juice, and salt in a bowl.Cover and let stand for 30 minutes. In a separate bowl combine yogurt, garlic, coriander, cumin, turmeric, and cayenne.Mix well and add to chicken.Toss, cover and refrigerate for about 3 hours. Preheat grill. Tread Eggonto skewers. Brush with butter and grill for about 6-8 minutes or until done.Turn frequently while grilling.
chiken kabab recipie
Chicken Kabab IngredientsSkinless boneless chicken - 900gmsFresh lemon juice - 1/4 cupPlain yogurt - 1/4 CupGarlic cloves, minced - 4 nos.Coriander Powder - 1 1/2 tablespoonsButter, melted - 2 tablespoons (1/4 stick)Ground cumin - 2 teaspoonsGround turmeric - 1 teaspoonSalt - 1/2 teaspoonCayenne - 1/2Ground ginger - 1/8 teaspoon6to 8inch bamboo skewers, soaked in water 30 minutes - 12 nos.
Chicken Kabab MethodCut chicken breasts into 1 inch pieces. Mix with lemon juice, and salt in a bowl.Cover and let stand for 30 minutes. In a separate bowl combine yogurt, garlic, coriander, cumin, turmeric, and cayenne.Mix well and add to chicken.Toss, cover and refrigerate for about 3 hours. Preheat grill. Tread chicken onto skewers. Brush with butter and grill for about 6-8 minutes or until done.Turn frequently while grilling.
Chicken Kabab MethodCut chicken breasts into 1 inch pieces. Mix with lemon juice, and salt in a bowl.Cover and let stand for 30 minutes. In a separate bowl combine yogurt, garlic, coriander, cumin, turmeric, and cayenne.Mix well and add to chicken.Toss, cover and refrigerate for about 3 hours. Preheat grill. Tread chicken onto skewers. Brush with butter and grill for about 6-8 minutes or until done.Turn frequently while grilling.
shami kabab recipie
Shami Kababs are an extremely popular snack in India and Pakistan. A Shami is a small piece of minced mutton or chicken or beef and ground chickpeas and spices.
Shami Kabab IngredientsWell minced Mutton - 500 gmsEggs - 2 Nos.Chopped Onion (1meduim sized) Green Chilly (chopped) - 5 Nos.Bengal Gram (channa) - soaked overnight Garlic - 10 podsCumin Seed (Jeera) - 1 tspCardamoms - 4 Nos.Cinnamon (Tuj/Dalchini) - 1 inch long pieceGinger (Adrak) - 1 inch long piecePepper Corns (Kalimirchi) - 6 Nos.Red Chillies - 4 Nos.Clarified Butter (Ghee)
Shami Kabab MethodBoil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender. Grind meat into a fine paste. Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked gram dal and grind into a fine paste. Mix both the pastes well. Now mix well beaten eggs and prepare uniform dough and add finely chopped green chillies and onion to dough and mix well. Shape the dough into small round flattened balls or kababs. Heat ghee and deep fry kababs till golden brown and serve hot with sauce or chutney.
Shami Kabab IngredientsWell minced Mutton - 500 gmsEggs - 2 Nos.Chopped Onion (1meduim sized) Green Chilly (chopped) - 5 Nos.Bengal Gram (channa) - soaked overnight Garlic - 10 podsCumin Seed (Jeera) - 1 tspCardamoms - 4 Nos.Cinnamon (Tuj/Dalchini) - 1 inch long pieceGinger (Adrak) - 1 inch long piecePepper Corns (Kalimirchi) - 6 Nos.Red Chillies - 4 Nos.Clarified Butter (Ghee)
Shami Kabab MethodBoil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender. Grind meat into a fine paste. Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked gram dal and grind into a fine paste. Mix both the pastes well. Now mix well beaten eggs and prepare uniform dough and add finely chopped green chillies and onion to dough and mix well. Shape the dough into small round flattened balls or kababs. Heat ghee and deep fry kababs till golden brown and serve hot with sauce or chutney.
seekh kabab recipe
Seekh Kabab IngredientsWell Ground Lamb - 900 gms Finely Chopped onions - 1 cup Minced Garlic - 1/4 cup Finely Chopped Ginger - 1 inch Ground Cumin Powder - 1 tablespoon Ground Coriander - 1 tablespoon Ground Cloves - 1/2 teaspoon Ground Cinnamon - 1 teaspoon Ground Lal Mirch Powder - 1 teaspoon Lime Juice - 1 Tablespoon Salt - 1-1/2 teaspoon Bamboo Skewers (water soaked): 10
Seekh Kabab MethodMix all the ingredients together and squeeze like dough. Leave it to rest for two hours. Pinch about 4 ounces off the mixture.Cover the Bamboo skewer with the mixture about 1/4" thick along the length. The meat will look like a cigar which has been pierced length wise by the skewer. Preheat oven to 375º F.Bake for 25 minutes. Serve hot.
Seekh Kabab MethodMix all the ingredients together and squeeze like dough. Leave it to rest for two hours. Pinch about 4 ounces off the mixture.Cover the Bamboo skewer with the mixture about 1/4" thick along the length. The meat will look like a cigar which has been pierced length wise by the skewer. Preheat oven to 375º F.Bake for 25 minutes. Serve hot.
shrimp biryani recepie
Ingredients 20 Prawns/Shrimps1 cup Basmati rice11/2 cup Water1 cup Onion(thinly chopped)3/4 cup Tomato(finely chopped)2 inch Ginger8 Garlic cloves1 Green chilly3/4 tsp Turmeric powder1 tsp Red chilli powder1 tsp Coriander seeds1 tsp Anise seeds1 Cinnamon stick (small)3 ClovesKesar(Saffron) powder a pinch1/4 tsp Garam masala powder1/4 cup Mint leaves4 tbsp Coriander leaves (finely chopped)3 tsp Oil2 tsp Ghee or daldaSalt to taste
Method: Clean the prawns. Grind the ginger, garlic and anise seeds into a fine paste. Add oil in the pressure cooker and heat it. Add cinnamon stick, cloves and fry it for a few seconds. Add ginger-garlic paste, mint leaves, coriander leaves, onion and tomato and fry it well. Add the prawns and fry it for a minute. Then add turmeric powder, chilli powder, 11/2 cups of water, salt and rice and stir it well.
Close the cooker with the lid and turn the flame to medium high. Once you get the pressure, put the weight on the cooker and turn the flame to medium low and keep it for 8 minutes. After 8 minutes remove the cooker from the stove and keep it aside. After 10 minutes remove the lid and stir the rice well and serve it with onion raita.
Method: Clean the prawns. Grind the ginger, garlic and anise seeds into a fine paste. Add oil in the pressure cooker and heat it. Add cinnamon stick, cloves and fry it for a few seconds. Add ginger-garlic paste, mint leaves, coriander leaves, onion and tomato and fry it well. Add the prawns and fry it for a minute. Then add turmeric powder, chilli powder, 11/2 cups of water, salt and rice and stir it well.
Close the cooker with the lid and turn the flame to medium high. Once you get the pressure, put the weight on the cooker and turn the flame to medium low and keep it for 8 minutes. After 8 minutes remove the cooker from the stove and keep it aside. After 10 minutes remove the lid and stir the rice well and serve it with onion raita.
mutton biryani recepie
Elachi (Big) - 2Pudina (Mint Leaves) chopped - 1 bunchCashew nuts - 100 (optional)Milk - 2 tbspnKesar color - 1/4 spoonGhee - 1 1/2 cupsMarination (for 1 to 2 hours)Wash mutton pieces and put in an earthen pot or heavy bottom vessel. Add to Mutton:Ginger garlic paste - 2 tbsShajeera powder - 1 spoonCinnamom powder - 1 spoonSalt according to tasteRed chilly powder - 1/2 small spoonTurmeric powder - 1 spoonDhania powder - 2 tbs spoonGreen chilly paste - 2 tbs spoonJeera powder - 2 spoonCurds thick - 1 1/2 cupsFresh coriender chopped finely - 1 bunchFresh pudina - 1 bunch
Mix well so that all mutton pieces are well coated and let it marinate for 1 to 2 hours.
Prepration:Heat little ghee in a kadai and fry the sliced onions till they are dark brown and crisp. and keep aside. Fry the cashew nuts in ghee for few seconds till they become light brown, do not burn them. Heat ghee in a heavy bottom vessel and add tez patta, lavang, elachi (cardamom big ones), sabuth kali mirchi, cinnamom sticks and saute for few seconds add the marinated mutton pieces and cook in slow flame stiring for every few minutes. Meantime cook the soaked rice with salt (1/2 spoon) till half boil, drain the water and spread it on a plate and sprinkle ghee over the rice.When the mutton is almost (see that it is not over cooked but just cooked)done, take out the cooked mutton in a plate.
Put some mutton mixture in the same bowl in which mutton was cooked, add on top of the mutton some half boiled rice evenly and sprinkle one spoon ghee and chopped pudina leaves and fried cashew nuts and sprinkle kesar mixed in milk from top.Continue the process for all the layers till the Rice and Mutton is over. Add the fried crisp brown onions on top.
Immediately after the above prcedure, cook biryani on low flame that is on dum with tightly closed lid for 10 to 15 minutes .Serve hot with curd raitha, fresh green salad and boiled eggs (cut into halves).
Mix well so that all mutton pieces are well coated and let it marinate for 1 to 2 hours.
Prepration:Heat little ghee in a kadai and fry the sliced onions till they are dark brown and crisp. and keep aside. Fry the cashew nuts in ghee for few seconds till they become light brown, do not burn them. Heat ghee in a heavy bottom vessel and add tez patta, lavang, elachi (cardamom big ones), sabuth kali mirchi, cinnamom sticks and saute for few seconds add the marinated mutton pieces and cook in slow flame stiring for every few minutes. Meantime cook the soaked rice with salt (1/2 spoon) till half boil, drain the water and spread it on a plate and sprinkle ghee over the rice.When the mutton is almost (see that it is not over cooked but just cooked)done, take out the cooked mutton in a plate.
Put some mutton mixture in the same bowl in which mutton was cooked, add on top of the mutton some half boiled rice evenly and sprinkle one spoon ghee and chopped pudina leaves and fried cashew nuts and sprinkle kesar mixed in milk from top.Continue the process for all the layers till the Rice and Mutton is over. Add the fried crisp brown onions on top.
Immediately after the above prcedure, cook biryani on low flame that is on dum with tightly closed lid for 10 to 15 minutes .Serve hot with curd raitha, fresh green salad and boiled eggs (cut into halves).
hyderabadi biryani
Ingredients:1 kg chicken preferably in 16 pieces and a couple of drumsticks, 1 kg Basmati rice, 1 cup finely chopped onions, 2 tsp ginger and garlic paste, 3 tsp chilli powder, ½ tsp turmeric, 100 g cashew nuts, 4 or 5 bay leaves, 4 or 5 cloves, 2 cm long cinnamon sticks, 6 to 10 green chillies ground to paste 3 or 4 cardamom pods, 1 or 2 tsp cumin 2 cups mint leaves, 1 cup coriander leaves2 tsp coriander powder, ½ tsp garam masala powder, 1 cup coconut milk, 1 lemon, 1 ½ tsp salt (according to taste), 1 cup ghee (clarified butter), ½ cup yogurt, 1 cup oil, 2 tsp dried coconut powder, few strands of saffron, 2 cups finely sliced onions
Preparation:1. Make deep incisions on the chicken flesh. Mix turmeric, chilli powder, salt, garlic paste, yogurt, and half-lemon's juice.Apply this paste onto the meat flesh and let it marinate for an hour.
2. Heat about 100 ml of oil. Roast cumin, cloves, cinnamon, depoded cardamom, bay leaves, ½ spoon cumin, 1 spoon coriander powder, and finally add onions(2). Wait a couple of minutes to add mint leaves. When onions turn slight brown, add marinated chicken and cook for about 20-30 min. Add garam masala and coconut powder and turn off flame when it's about ¾th cooked. Gravy should not be much, chicken pieces should look roasted.
3. Meanwhile, while the chicken is still cooking, prepare the biryani rice. Slightly rinse 3 cups of basmati, and add water little less than the volume of the rice itself so that its only half cooked preferably in an electric cooker. Amount of water actually depends on kind of rice at hand and your experience helps to judge it. Also add 1-2 teaspoons of salt to it. Take a few semicooked grains of rice and colour them with diluted saffron for garnishing.
4. You will need a utensil of about 12" (300 mm) base. Place about half of semicooked rice in it. Next, layer half of chicken on it again topped by a layer of rice (half of the remaining). One more layer of remaining chicken, finally with layer of rest of the rice on top ends the rice-chicken layering stage.
5. Heat oil and deep fry half the sliced onions to golden brown. Similarly fry cashew. Garnish the top layer with these two along with 100 ml ghee, coconut milk, saffron rice grains and coriander. Lid the vessel and try making it airtight (but no pressure should build up). Put on high flame for 5 min before reducing it to low flame. The flame should NOT be at the vessel's centre, but on one side of it. Wait for 2-3 min and turn the vessel to heat other next part on its circumference.This way, keep rotating the vessel every 2-3 min for about 20 min. Everytime you turn it, carefully disturb the contents by a shake/jerk so as to avoid settling of ghee at the bottom.
6. Put off the flame and wait for about 10 min before opening. Before serving, mix the medley from the bottom. Serve with boiled egg halves.
Preparation:1. Make deep incisions on the chicken flesh. Mix turmeric, chilli powder, salt, garlic paste, yogurt, and half-lemon's juice.Apply this paste onto the meat flesh and let it marinate for an hour.
2. Heat about 100 ml of oil. Roast cumin, cloves, cinnamon, depoded cardamom, bay leaves, ½ spoon cumin, 1 spoon coriander powder, and finally add onions(2). Wait a couple of minutes to add mint leaves. When onions turn slight brown, add marinated chicken and cook for about 20-30 min. Add garam masala and coconut powder and turn off flame when it's about ¾th cooked. Gravy should not be much, chicken pieces should look roasted.
3. Meanwhile, while the chicken is still cooking, prepare the biryani rice. Slightly rinse 3 cups of basmati, and add water little less than the volume of the rice itself so that its only half cooked preferably in an electric cooker. Amount of water actually depends on kind of rice at hand and your experience helps to judge it. Also add 1-2 teaspoons of salt to it. Take a few semicooked grains of rice and colour them with diluted saffron for garnishing.
4. You will need a utensil of about 12" (300 mm) base. Place about half of semicooked rice in it. Next, layer half of chicken on it again topped by a layer of rice (half of the remaining). One more layer of remaining chicken, finally with layer of rest of the rice on top ends the rice-chicken layering stage.
5. Heat oil and deep fry half the sliced onions to golden brown. Similarly fry cashew. Garnish the top layer with these two along with 100 ml ghee, coconut milk, saffron rice grains and coriander. Lid the vessel and try making it airtight (but no pressure should build up). Put on high flame for 5 min before reducing it to low flame. The flame should NOT be at the vessel's centre, but on one side of it. Wait for 2-3 min and turn the vessel to heat other next part on its circumference.This way, keep rotating the vessel every 2-3 min for about 20 min. Everytime you turn it, carefully disturb the contents by a shake/jerk so as to avoid settling of ghee at the bottom.
6. Put off the flame and wait for about 10 min before opening. Before serving, mix the medley from the bottom. Serve with boiled egg halves.
fish biryani
Ingredients : 450 grams rohu (any white fish fillets) 1/2 cup vegetable oil 1 level teaspoon cumin seeds, 1 clove 4 garlic cloves, chopped 1 inch piece ginger fresh, peeled 1 teaspoon ajwain seeds (carom) 4 green chillies 1/2 teaspoon red chili powder As per taste salt 10 green cardamoms 4 black cardamoms 6 cloves 10 pieces black pepper1 inch piece cinnamon stick 2 bay leaves (taze patta) ½ cupghee or cooking oil 6 pieces green chili, finely chopped 2 tablespoons fresh coriander leaves2 tablespoons fresh mint leaves3 Pinch yellow food color
Instructions : 1.Wash the fish and pat dry. Cut into 1 inch pieces. In a blender grind the garlic ginger and chillies to a fine paste. Mix the paste with salt, chilli powder and ajowan. Smear the fish pieces with spice paste. Set aside for at least 2 hours
2. In the meantime heat the oil in a shallow frying pan, add the cumin seeds; they should pop and splutter at once. Add the chopped onions and stirring frequently, fry them to a rich golden colour. Add the chopped tomatoes, still stirring frequently, fry the onions for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottomof the pan. Keep frying until the oil begins to separate.
3. Add the fish and stir well to coat it with the tomato mixture. Reduce the heat to low, cover with a tight fitting lid and cook for 15 minutes until the fish is tender. Sprinkle with finely chopped coriander. Keep warm.
4. Soak the rice in water for half an hour.In another pan boil the rice with 2-3 tsp. of salt and plenty of water .when the rice is 3\4 cooked ,drain the water. Add 2 tbsp butter and fluff with a fork to prevent the rice from sticking. Keep rice to one side.
5. In a large pan place 2 inch ayer of rice at the bottom, then a layer of fish mixture, repeating this until the fish and rice have been used up. sprinkle the coriander and mint leaves over the top layer of the rice Pour 1\2 cup water and seeds of cardamom over the rice. Do not stir. Mix the food colour with a little water and sprinkle over the rice.
6. Cover with a tight fitting lid and allow to cook for 20 minutes until the rice are cooked.
7. Once the dish is cooked, leave it covered for a few minutes then remove the lid, fluff up the rice with a fork.
8. Serve hot with Raita.
Instructions : 1.Wash the fish and pat dry. Cut into 1 inch pieces. In a blender grind the garlic ginger and chillies to a fine paste. Mix the paste with salt, chilli powder and ajowan. Smear the fish pieces with spice paste. Set aside for at least 2 hours
2. In the meantime heat the oil in a shallow frying pan, add the cumin seeds; they should pop and splutter at once. Add the chopped onions and stirring frequently, fry them to a rich golden colour. Add the chopped tomatoes, still stirring frequently, fry the onions for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottomof the pan. Keep frying until the oil begins to separate.
3. Add the fish and stir well to coat it with the tomato mixture. Reduce the heat to low, cover with a tight fitting lid and cook for 15 minutes until the fish is tender. Sprinkle with finely chopped coriander. Keep warm.
4. Soak the rice in water for half an hour.In another pan boil the rice with 2-3 tsp. of salt and plenty of water .when the rice is 3\4 cooked ,drain the water. Add 2 tbsp butter and fluff with a fork to prevent the rice from sticking. Keep rice to one side.
5. In a large pan place 2 inch ayer of rice at the bottom, then a layer of fish mixture, repeating this until the fish and rice have been used up. sprinkle the coriander and mint leaves over the top layer of the rice Pour 1\2 cup water and seeds of cardamom over the rice. Do not stir. Mix the food colour with a little water and sprinkle over the rice.
6. Cover with a tight fitting lid and allow to cook for 20 minutes until the rice are cooked.
7. Once the dish is cooked, leave it covered for a few minutes then remove the lid, fluff up the rice with a fork.
8. Serve hot with Raita.
egg biryani recipe
Ingredients:1/2 cup ghee / oil8 large eggs (hard boiled)1 large onion (finely chopped)2 flakes garlic (curshed)2 bay leaves1-inch cinnamon stick1 brown Cardamom (badi elaichi)4 green cardamom pods (chhoti elaichi)1/2 tsp turmeric powder1/2 tsp chili powder or to taste2 cups Basmati (long grain) Rice21/2 cups warm waterSalt To Taste1 tsp garam masala powder1 tbsp chopped coriander leaves3-4 tomatoes (thickly sliced) to garnish
Preparation:Heat the oil / ghee in a deep sauce pan and fry onions and garlic together with the bay leaves, cinnamon and cardamoms, until golden. Carefully prick the eggs with a fork and add to the pan. Stir in turmeric, chili powder and fry for about 5 minutes. Add pre-soaked rice and stir slowly and carefully for 2 minutes. Pour in water and salt to taste, and cook over a modeate heat until the rice is tender and water is absorbed. Sprinkle garam masala powder over it. Garnish egg biryani with chopped coriander and tomato slices, serve hot.
Preparation:Heat the oil / ghee in a deep sauce pan and fry onions and garlic together with the bay leaves, cinnamon and cardamoms, until golden. Carefully prick the eggs with a fork and add to the pan. Stir in turmeric, chili powder and fry for about 5 minutes. Add pre-soaked rice and stir slowly and carefully for 2 minutes. Pour in water and salt to taste, and cook over a modeate heat until the rice is tender and water is absorbed. Sprinkle garam masala powder over it. Garnish egg biryani with chopped coriander and tomato slices, serve hot.
beef biryani recipe
Ingredients:1 kg long-grain basmati rice 1 kg beef, clean and cut into average sized pieces and boiled with turmeric powder,black pepper and salt to taste1 kg onions, sliced 1 kg tomatoes, washed,peeled and chopped into small pieces 1 cup oil 1 cup ghee 2 maggi chicken soup cubes 3 teaspoons red chili powder 1/2 teaspoon turmeric powder 3 teaspoons coriander powder 2 tablespoons ginger-garlic paste 50 g cashews 50 g fresh coriander leaves, washed and chopped 8-12 green cardamoms 4 bay leaves 15 whole black peppercorns 30 g mint leaves salt
Method:Heat oil in a wok. Fry the boiled beef in the hot oil until it turns brown on either side. Remove the fried beef and allow the excess oil to drain on clean paper kitchen napkins. Add all the onions to the hot oil, except for 2 sliced onions, and stir-fry briefly (about 7-10 minutes). Add turmeric powder, chilli powder, corriander powder, cardamoms, bay leaves and half the black peppercorns. Mix well until it forms a dry paste.Stir in the chicken stock. Add tomato slices and cook until the water in the tomato dries up and oil floats on the top. Put the fried beef lightly crushed by hand into it. Mix in the salt as per your taste. Allow it to cook on low flame until cooked.
While it is cooking, heat oil in a skillet. Fry the remaining onions in it until they turn light brown. Remove from heat. Add the remaining peppercorns, bay leaves and green cardamoms to the same oil. Then, toss in the cashewnuts and pistachios and fry until lightly golden brown and aromatic. Add the drained rice to the oil and mix well. Add 5 glasses of water and a pinch of salt. When the rice comes to a boil, reduce flame and keep it covered. As the water gets absorbed by the rice, remove half of it and put the prepared beef curry on top.
Garnish with mint leaves, corriander leaves, cashewnuts and fried onions Spread the remaining rice on top of this and give one more layer of garnish. Keep it on low flame, covered, for 10 minutes, and let it cook. Serve hot with any raita.
Method:Heat oil in a wok. Fry the boiled beef in the hot oil until it turns brown on either side. Remove the fried beef and allow the excess oil to drain on clean paper kitchen napkins. Add all the onions to the hot oil, except for 2 sliced onions, and stir-fry briefly (about 7-10 minutes). Add turmeric powder, chilli powder, corriander powder, cardamoms, bay leaves and half the black peppercorns. Mix well until it forms a dry paste.Stir in the chicken stock. Add tomato slices and cook until the water in the tomato dries up and oil floats on the top. Put the fried beef lightly crushed by hand into it. Mix in the salt as per your taste. Allow it to cook on low flame until cooked.
While it is cooking, heat oil in a skillet. Fry the remaining onions in it until they turn light brown. Remove from heat. Add the remaining peppercorns, bay leaves and green cardamoms to the same oil. Then, toss in the cashewnuts and pistachios and fry until lightly golden brown and aromatic. Add the drained rice to the oil and mix well. Add 5 glasses of water and a pinch of salt. When the rice comes to a boil, reduce flame and keep it covered. As the water gets absorbed by the rice, remove half of it and put the prepared beef curry on top.
Garnish with mint leaves, corriander leaves, cashewnuts and fried onions Spread the remaining rice on top of this and give one more layer of garnish. Keep it on low flame, covered, for 10 minutes, and let it cook. Serve hot with any raita.
chicken biryani recipie
Ingredients:Chicken - 1 lb cut into medium sized piecesOnions - 2 big (sliced)Tomatoes - 2 big (sliced)Green Chillies - 3 - cut slantedGinger garlic paste - 2 to 3 tspTurmeric powder - 1/2 tspChilli powder - 2 to 2 1/2 tspCoriander powder - 1/2 tspCumin seed powder - 1/2 tsp (optional)Garam masala items - 2 cloves, 1 bay leaf, 1 cardamom, 2 medium sized cinnamon sticks, a pinch of saunf (if not available, substitute with 1 tsp garam masala)Salt - to tasteOil - 5 tbsp (with a little butter or ghee)Food coloring/Saffron - a pinchBasmatic rice - 3 cupsMint leaves (pudina) -1/4 cup
For garnishing:Coriander leaves (Cilantro) - a littleFresh mint (sautéd in ghee) - a littleRaisins - 5 (optional)Cashews - 8 (optional)
Method:In a large pan, heat oil and add the garam masala items and onions. Saute the onions for a while. Then, add the mint leaves, ginger garlic paste and saute for a few minutes. Then, add the tomatoes, green chillies, turmeric powder, chilli powder, coriander powder, cumin seed powder and salt. Fry this mixture for a while maybe adding a little bit of water. Then, add the chicken pieces and saute for 10-15 min. Pour some water, close with a lid and allow the chicken to cook. This should be in a sort of a gravy consistency (the oil would have come out on top).
Separately cook the basmati rice (for 3 cups rice, add 4-4 1/2 cups water) ensuring that the rice is not sticky (Make sure not to overcook the rice). Soak the pinch of saffron in a little water. Roast cashews and raisins separately and keep aside. In a large dish, put in a layer of rice. Sprinkle a little saffron water. Add some chicken masala to this and mix. Then again add another layer of rice, saffron water, and chicken masala. Continue this until all of the rice and masala is exhausted. (Note: The biryani would have a mix of colors - orange (from the food coloring), partially plain white (from the rice), orangish brown (from the masala)). Toss in the cashews, and raisins, mint and coriander leaves and serve hot with onion raita or cucumber raita or plain sliced onions.
For garnishing:Coriander leaves (Cilantro) - a littleFresh mint (sautéd in ghee) - a littleRaisins - 5 (optional)Cashews - 8 (optional)
Method:In a large pan, heat oil and add the garam masala items and onions. Saute the onions for a while. Then, add the mint leaves, ginger garlic paste and saute for a few minutes. Then, add the tomatoes, green chillies, turmeric powder, chilli powder, coriander powder, cumin seed powder and salt. Fry this mixture for a while maybe adding a little bit of water. Then, add the chicken pieces and saute for 10-15 min. Pour some water, close with a lid and allow the chicken to cook. This should be in a sort of a gravy consistency (the oil would have come out on top).
Separately cook the basmati rice (for 3 cups rice, add 4-4 1/2 cups water) ensuring that the rice is not sticky (Make sure not to overcook the rice). Soak the pinch of saffron in a little water. Roast cashews and raisins separately and keep aside. In a large dish, put in a layer of rice. Sprinkle a little saffron water. Add some chicken masala to this and mix. Then again add another layer of rice, saffron water, and chicken masala. Continue this until all of the rice and masala is exhausted. (Note: The biryani would have a mix of colors - orange (from the food coloring), partially plain white (from the rice), orangish brown (from the masala)). Toss in the cashews, and raisins, mint and coriander leaves and serve hot with onion raita or cucumber raita or plain sliced onions.
Accompaniments
A biryani is accompanied with Dahi chutney (curd & onions); Mirchi ka salan[4] - a green chili curry. May also be accompanied by Bagare Baingan ( Roasted Eggplant)
The salad includes onion, carrot, cucumber, & lemon wedges
The salad includes onion, carrot, cucumber, & lemon wedges
Types
Hyderabadi biryani is of two types, the Kacchi (raw) Biryani and the Pakki biryani [3]
Kachchi Akhnni biryani is prepared with raw meat, which is marinated in yoghurt and then cooked along with the rice by sealing the handi (vessel) with a layer of dough, and is cooked on dum - steaming over coals. This is a challenging process as it requires meticulous attention to time and temperature to avoid over- or under-cooking the meat.
In Pakki biryani, the meat marinating time is shorter, and the meat is cooked before being layered with the rice and cooked in a dough-sealed vessel. In Pakki Yakhni (with cooked gravy), the ingredients are already cooked before baking.
The gravy is redolent of mace, ittar and kewra. Saffron and cardamom are also used.
There is also a vegetarian version of the biryani, which
Kachchi Akhnni biryani is prepared with raw meat, which is marinated in yoghurt and then cooked along with the rice by sealing the handi (vessel) with a layer of dough, and is cooked on dum - steaming over coals. This is a challenging process as it requires meticulous attention to time and temperature to avoid over- or under-cooking the meat.
In Pakki biryani, the meat marinating time is shorter, and the meat is cooked before being layered with the rice and cooked in a dough-sealed vessel. In Pakki Yakhni (with cooked gravy), the ingredients are already cooked before baking.
The gravy is redolent of mace, ittar and kewra. Saffron and cardamom are also used.
There is also a vegetarian version of the biryani, which
History
From the Nizam's kitchen originated the Hyderabadi Biryani and the delicacies that go with it like the Mirchi ka Salan, Dhanshak and Baghare Baingan
Hyderabad biryani
Hyderabadi Biryani is a Hyderabadi biryani dish based on basmati rice and goat meat. Popular variations use chicken or beef instead of goat.
The blending of Mughlai and Telangana cuisines in the kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani
The blending of Mughlai and Telangana cuisines in the kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani
Subscribe to:
Posts (Atom)