Chicken 65 (Party Special)

 

Chicken 65

Serves : 5-6

Cooking time : 40 minutes

INGREDIENTS

1. Chicken 1.5 kgs
2. Kashmiri red chilli powder 3 Tspns
3. Turmeric powder 1/2 Tspn
4. Ginger garlic paste 1 Tbspn
5. All spice powder 1 Tspn
6. Tomato sauce 3 Tbspns
7. Soya sauce 1 Tbspn
8. Vineger 5 Tbspns
9. Red food color 1/4 Tspn
10. Salt to taste
11. Oil 1/2 cup

TEMPERING

1. Green chilles 10
2. Curry leaves handful

METHOD

• Marinate the chicken with salt, red chilli powder, turmeric powder, ginger garlic paste and all spice powder. Leave aside for 30 minutes.
• Heat oil in a wide vessel and add the marinated chicken to it.
• Cover and cook till tender on low fire, do not add any water to it. Add around 1/2 cup of water only if needed.
• Once the chicken is cooked , dry the water and switch off the flame.
• Add tomato sauce, soya sauce and vinegar with some food coloring.
• Cook for 2-3 minutes on low fire. Transfer to a serving bowl.
• Heat a small pan with around 2 Tbspns of oil and add green chilles with fresh curry leaves, let them splutter a bit.
• Add this mixture to the chicken.
• Garnish with some coriander leaves.

Tip : Add the tempering when you are about to serve your dish.

Serve with hyderabadi mutton dum biryani, rumali roti.

Tahari

Tahari is a rice delicacy cooked with lamb and vegetables.This recipe is a traditional one, where the meat is cooked along with the rice.

Serves : 4-5 people

Cooking time : 45 minutes

INGREDIENTS: 

For the handi:

1. Mutton 1 kilo
2. Potato 1 big
3. Tomatoes 5 medium sized
4. Yogurt 400 grams
5. Green chillies 15
6. All spice powder 1 tspn
7. Ginger-garlic paste 3 Tbspns
8. Onions 3 medium sized (sliced)
9. Red chilli powder 3Tspns
10. Turmeric powder 1/2Tspn
11. Salt to taste
12. Coriander leaves 1bunch
13. Mint leaves 1/2 bunch
14. Tomato paste 200grms.
15. Basmati rice 4 cups (soaked in water for about an hour)
16. Cooking oil 8 Tbspns
17. Whole spices (3-4 cloves,2 cinnamon 1 inch sized,3-4 cardamom,1/2 tspn caraway seeds)

PROCEDURE:

1. Heat oil in a cooker,fry the cut potatoes(cut into big chunks) to light brown.Take them out and leave aside (you can add veggies in like beans,thats optional)
2. In the same oil add the sliced onions along with green chilles.
3. When the onions turn golden brown in color, add the ginger-garlic paste and fry for 2-3 minutes.
4. Add the tomatoes along with red chilli powder,turmeric powder,salt and all spice powder and fry till the tomatoes are well mashed up.
5. Add the mutton,yogurt fry for 2-3 minutes.
6. Now add some tomato paste ,coriander leaves and mint leaves,fry for another 2-3 minutes.
7. Do not add any water. Pressure cook for 10 minutes. Transfer this to a wide big vessel.
8. Add the fried potatoes.
9. Add 4 cups of water and salt to taste(add 4 tspns of salt).
10. Also add whole spices(cinnamon,cloves,cardamom,caraway seeds)
11. Bring the water to boil and add the soaked rice.
12. Cook uncovered till almost all the water vanishes,keep stirring every 5-10mins.
13. Now cover the lid and cook till the rice gets cooked.

Serve hot with boiled eggs, raita and bagare baigan or mirchion ka salan.

Qubooli

INGREDIENTS:

FOR THE AQNI
1.Chana dal(Bengal gram dal) 1 and half cups
(boil to tender but don't make it mushy)
2.Red chilli powder 2Tspns
3.Turmeric powder 1/2 Tspn
4.Yogurt 400grms
5.Green chillies 10
6.Garam masala powder 1Tspn
7.Onions 4 medium sized(keep half for dum)
8.Whole garam masala{shazeera(black cumin) 1tspn,cardamom 3,cloves 2,cinnamon 1"stick}
9.Ginger garlic paste 2 tspns
10.Oil (3/4cup)
11.Coriander leaves handful
12.Mint leaves little less than the coriander leaves
13. Salt to taste



FOR THE RICE
1.Basmati rice 5 cups (soak for 30min before boiling)
2.Shazeera 1tspn
3.Cloves 4
4.Cardamom 5
5.Cinnamon 2 one inch sticks
6.Bay leaves 2
7.Salt to taste

For Dum:
Brown onions
lemon juice of 1 lemon
few coriander and mint leaves
few strands of saffron in luke warm milk
1/4 cup of oil

METHOD:
Step 1 Aqni
(use the ingredients listed for aqni)

1.Heat oil in a vessel(3/4th cup).
2.Now add the whole garam masalas,then the sliced onions.
3.Fry till the onions turn golden brown in color(remove half the onions and keep aside)
4.Add in the ginger garlic paste,fry to brown in color.
5.Add the boiled chana dal,then add in salt,red chilli powder,turmeric powder,garam masala powder and
green chilles.
6.Also add the yoghurt,coriander and mint leaves,cook for 2-3 mins.Then keep it aside.

Step 2:
(boil the rice)
1.Take a large vessel,boil lots of water along with the whole garam masalas listed in the ingredients for
the rice.
2.Add the salt too.
3.Add the soaked rice and cook till the rice is 3/4th done.
4.Strain the rice and keep aside.

Step 3:
(Final step-dum)
1.Use the same vessel that you used to boil the rice.
2.Add a very thin layer of rice at the bottom(Around 1/2 cup of cooked rice)
3.Now add the Step 1 aqni.
4.Add half of the cooked rice as your next layer.
5.Add the remaining brown onions,coriander and mint leaves,lemon juice as your next layer.
6.Add the remaining rice.
7.Add saffron plus milk.
8.Finally add oil passing through the corners the vessel,to form a circle.
9. Now Seal the vessel airtight and cook on low fire for 20 mins.
10.Serve hot with tomato chutney or mirchion ka salan.

Hyderabadi chicken dum biryani and review of Foodpanda

In my recent visit to India I got to know about FOODPANDA.(www.foodpanda.in) - the online delivery site for delicious, tasty, mouth watering dishes. A wide range of succulent, hot meals can be delivered at your door step within a few minutes. Delivery from Foodpanda is hassle free and with a few clicks of the mouse your favourite food can be at your door step. I used this service several times and got an opportunity to enjoy great dishes from all over the city. The food is served in a hygenic way and the pleasant behavior of the delivery boys adds a extra flavour to the dish. You can also enjoy great savers from their website. I would recommend Foodpanda to ONE AND ALL. Now coming to today's recipe .

 Hyderabadi Chicken Dum Biryani 
This recipe originated from the royal kitchen of the Nizams. It is a dish that doesn’t call for an elaborate process but requires a lot of ‘tender loving care’. Kachha (raw) biryani is in Hyderabadi style, where marinated raw chicken and partially cooked basmati rice are layered and cooked on dum, over low heat. I have prepared this biryani several times, and the recipe is perfect and has never failed me. Once the biryani is cooked on dum, as you open the lid, the kitchen smells fragrant, rich with the reassuring aroma of pure ghee, saffron and the chicken cooked to melt in the mouth with tenderness.

SERVES: 5
Cooking time 45mins
INGREDIENTS: For the Aqni:
STEP 1:MARINATION
Marination time:1hr minimum
1.Chicken with bone 1kg
2.Salt to taste
3.Red chilli powder 2tspns
4.Turmeric powder 1/4tspn
5.Ginger-garlic paste 3tbspns
6.Garam masala powder 1tspn
7.Green chillies 15(slitted)
8.Coriander leaves 1 bunch(finely chopped)
9.Mint leaves 1/2 bunch(finely chopped)
10.Fried onions 2 handful
11.Yogurt 400gms
(put it in a strainer or a muslin cloth and use the hard curd for marination)
12.Oil 3/4cup (use the leftover oil that you used to fry the onions)

METHOD FOR THE MARINATION:

Wash the chicken and leave it in a strainer atleast for an hour so that you don't have any water in it.
Add all the ingredients one by one into the chicken.
Leave it to marinate atleast for an hour or you can even marinate a day earlier and leave it in the refrigerator overnight.

STEP 2: BOILING THE RICE

INGREDIENTS FOR THE ADHAN:
1.Basmati rice 5 cups(I use India gate)
2.Salt 9tspns
3.Caraway seeds 1tspn(shazeera)
4.Cardamom 5(elaichi)
6.Cloves 4(loung)
7.Cinnamon 2sticks(patta)
8.Bay leaves 2

METHOD FOR PREPARING THE RICE:
Soak rice in lukewarm water for a minimum of 30minutes.(this will make your rice grain longer). Simultaneously in a big wide vessel,boil lots of water with salt,caraway seeds,cinnamon,cardamon,cloves and bay leaves.
When the water starts boiling add the soaked rice to it.
Give it a stir,dont keep stirring everytime as this will break your rice grain.
Cook till the rice grain can be broken into 2 when held between two fingers.
This will take 2-3 minutes as you have already soaked the rice for 30minutes. Keep checking now and then.
Drain the rice in a strainer and keep the rice aside.

STEP 3:LAYERING
INGREDIENTS FOR THE LAYERING:

1.Lemon juice of 1lemon
2.Coriander leaves 1cup
3.Mint leaves 1/2 cup
4.Fried onions 1cup
5.Saffron 2 pinches(mixed in luke warm milk)
6.Luke warm milk 1/2 cup
7.OIl 1/2 cup
8.Desi ghee 2Tbspns

METHOD FOR THE LAYERING:
Take a wide vessel in which you wish to dum the biryani in or you can alternatively use a clay pot.

LAYER 1:
Put a very thin layer of rice as your first layer This is a protective layer so that you don't burn your chicken in case you over cook.

LAYER 2:
Put the marinated chicken as your second layer.

LAYER 3:
Put half of the cooked rice as your third layer.

LAYER 4:
Sprinkle evenly fried onions,coriander leaves,mint leaves and lemon juice as your fourth layer. (fried onions should be put in this layer and not the final layer as they go darker if put in the last layer because of the steam).

LAYER 5:
Put the remaining half rice in the fifth layer.

LAYER 6:
Finally sprinkle the saffron mixed in milk evenly.
Desi ghee mixed with oil should be put in from the corners to make full circle.
Seal this with aluminium foil.

FINAL STEP: COOKING METHOD:
Cook on high flame for 8-10 minutes till you see some steam escaping.
Now lower the flame for 15minutes.
Keep rotating your vessel clockwise every 3 minutes.
Switch off the stove and leave aside for 10minutes.
Don't mix in the whole biryani when you serve.
Take them out in layers like the chefs does.

SERVE HOT WITH RAITA OR MIRCHION KA SALAN

TIP:
You can freeze the onions in the freezer in a zip lock bag after you fry them to make it crispy.

Bagara Khana

INGREDIENTS

1. Basmati rice 3 cups(washed and soaked in water)
2. Ginger-garlic paste 1Tbspn
3. Onion 1 Big(sliced finely)
4. Whole garam masala 3loung,1 inch patta,2 elaichi,1/4th Tspn Shazeera
5. Green chilles 6
6. Coriander leaves 1/2 bunch
7. Mint leaves 1/4th bunch
8. Garam masala powder 1/4Tspn
9. Salt to taste.

METHOD

• Heat 4Tbpns of oil in a vessel and add the whole garam masala with sliced onions.
• Fry till the onions turn golden brown in colour,add the Ginger-Garlic paste and fry till it turns brown.
• Add the green chilles,Coriander leaves and Mint leaves and fry for a minute.
• Add salt and 6 cups of water with garam masala pwdr .
• When the water starts boiling add the soaked basmati rice cover and cook till done.

RECOMMENED COMBINATIONS
Dalcha,Sem ki phalli-Gosht,Beans ki Phalli-Gosht,Dum ka Gosht,Tomato ka cut.

Hyderabadi Mutton Biryani

As-Salaam-Alaikum everyone., this is my best recipe for Ramadan.,hope u all will love it and make it for Eid -- HAPPY RAMADAN

This is my entry for Ramazan Special and also for Mona's RCI:Authentic Hyderabadi Cuisine. INGREDIENTS

1.Mutton(gosh) 1kilo
2. Basmati rice 5cups(wash and soaked in water for minimum 1hour)
3. Fried Onions 5big(half is used in the marinade and the other half for the layers)
4. Red chilli pwdr 1/2Tspn
5. Ginger-Garlic paste (fresh) 4Tbspns
6. Green chilles (grinded to paste ) 30
7. Coriander leaves 1 bunch(grinded to paste)
8.Mint leaves 1/2 bunch(grinded to paste)
9.Shazeera (whole) 1Tspn
10.Garam masala(fresh) 1Tspn
11.Curd 450grms
12. Nimbu(lime) 1
13. Saffron(zafran) 2pinches
14.Biryani colur(mix in 4tspns of water with a pinch of zafran)
15.Milk 1/2 cup
16.Desi ghee 5Tspns
17.Whole garam masala 4-5loung,3elaichi,2pattas
18.Salt to taste For the marination

• Wash the mutton and drain out all the water. Mix salt,red chilli pwdr,Ginger-garlic paste,garam masala,fried onion(crush it a bit),Shazeera,nimbu juice,greenchillies-coriander leaves-mint leaves paste and curd.marinade minimum for 1 hour (i marinade it a night before and refrigarate it tastes really good.

FOR THE ADHAAN

• Boil lotz of water in a big vessel with 4-5 loung,3elaichi,2pattas with some coriander leaves,mint leaves and 4-5 green chillies and little lemon juice with 10Tspns of salt.
• When the water starts boiling add the soaked basmati rice and cook till the rice grain can be broken into two(ek kani).
• Strain the water and keep the basmati rice aside.

Method

• In the marinaded mutton add 5Tbspns of oil and keep aside.
• Take a big Vessel to cook the biryani.
• Follow the following steps to dum the biryani.

Layer 1

Put a very thin layer of cooked basmati rice.(so that Ur mutton doesnt burn if u happen to over cook)

Layer2 Put the marinaded mutton as the 2st layer. Layer 3 Put Cooked basmati rice(put half) Layer 4 coriander leaves,mint leaves cut to small and fried onion (always put fried onion in the this layer and not in the top layer otherwise they become black because of the steam) Layer 5 basmati rice(the other half) Layer 6 Biryani colour mixed in 4tspns of water with a pinch of saffron,milk 1/2 cup,Desi ghee 5Tspns(do not add any oil) Now put this vessel on the stove and cook on low flame for 45minutes till done. Mix the Biryani and serve with raita and mirchi ka salaan TIP:

• Always put the first layer of rice as a precaution in case u over cook.
• After the biryani gets cooked before u start mixing it.,take out the top layer of rice in a different vessel and then mix the biryani(this is done so that if u want a less masala biryani u can add this rice or u can leave it according to ur taste)
• Always add the hara-masala to the boiling water(this is done so that the rice absorbs the nice aroma of the haramasala)

Khichdi with Til ki Chutney

INGREDIENTS:

Basmati rice 2 and 1/2 cups Masoor dal 3 handfuls(mutthi) Onion 1 medium sliced finely Garam masala whole loung 2,Patta 2,elaichi 2 Green chilles 5 Ginger-garlic paste 1Tbspn Turmeric powder 1/2Tspn Coriander leaves 1/2 bunch Mint leaves 1/4th bunch Garam masala powder 1/4Tspn Salt to taste METHOD

• Heat 4Tbspns of oil in a vessel and add whole garam masala.
• Now add the sliced onion and green chilles and fry till golden brown in colour.
• Add ginger-Garlic paste and for a minute.,add cut coriander and mint leaves with salt and turmeric powder.
• Finally add basmati rice together with masoor dal(washed for 3-4 times) and keep frying for 4-5 minutes
• Add 5 cups of water ,garam masala powder, cover and cook.
• When the khichdi gets half cooked simmer the stove and cover and cook till done.

FOR THE CHUTNEY
Roasted Til 1cup
Garlic flakes 2-3
Green chilles 4
Coriander leaves 1/2 bunch
Mint leaves 1/4th bunch
Imli 1/4th lemon size
Salt to taste

METHOD:

Grind together roasted til,green chilles,coriander leaves,mint leaves,imli,salt with water.

For the bagaar:
fry zeera 1tspn,Dried red chillies 4,Curry leaves and add it to the chutney.
RECOMMENDED COMBINATIONS
Kheema(minced mutton),Khagina,Achaar,Papad,Til ki chutney,Beaten Eggs.

This is my friday special recipe that i make with kheema,til ki chutney,papad,eggs and achaar.Khichdi is such a delicious recipe that i can't resist to make it for saher during Ramadan.