Hyderabadi Chicken Biryani

HYDERABADI CHICKEN BIRYANI

Chicken pieces marinated in a spice and curd mixture and cooked
with basmati rice on a slow fire.

Ingredients:
Rice (Basmati) 300 gms.
Chicken pieces 600 gms.
Whole garam masala 2tbsp.
Sliced onions 1 cup
Chopped garlic 2 tbsps.
Chopped ginger 2 tbsps.
Red chili powder 3 tsps.
Coriander powder 1 tbsp.
Turmeric powder 2 tsps.
Bay leaf 2 nos.
Chopped tomato ¾ cup
Chopped green coriander 1 tbsp.
Curd (yogurt) 1 cup
Saffron ½ gm.
Garam masala powder 3tsp.
Milk ½ cup
Butter 50 gms.
Golden fried sliced onions ¾ cup
Ginger julienne's 1 tbsp.
Oil 3 tbsps.
Mint leaves 2 tbsp.
Salt To taste

Method:

• Pick, wash and soak rice in water for about 30 minutes.
• Boil water, add ½ of the Whole Garam Masala , bayleaf and salt and boil rice till ¾th done. 
• Drain rice and keep aside.
• Mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½ of the chopped garlic, 1 tsp. Garam Masala
• Powder, ½ of the turmeric powder and Curd/Yogurt. Mix well and put chicken pieces in this for an hour.
• Heat oil in a Patila or a thick bottomed pan. Add remaining Whole Garam masala .Let it crackle.
•  Add Sliced onions and sauté’ until light golden brown.
• Then add remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, red chili powder, 1 tsp.
• Garam Masala powder and chopped tomatoes. Cook for about 5 minutes. 
• Add marinated chicken and cook till chicken is tender.
• Dissolve saffron in warm milk and keep aside.
• Arrange alternate layers of chicken and rice. 
• Sprinkle saffron dissolved in milk, remaining Garam Masala powder, ginger julienne's, mint leaves, golden fried sliced onions and butter in between the layers and on top. 
• Make sure that you end with the rice layer topped with saffron and spices.
• Cover and seal with aluminum foil or Roti dough. Cook in a preheated oven, for 10-12 minutes. 
• Alternatively cook on an indirect slow flame for 10 to 12 minutes.

Hyderabadi Mutton Biryani

HYDERABADI MUTTON BIRYANI

The ultimate of Nawabi cuisine.Cooked in the tandoori style- a
rich preparation of rice and mutton.

Ingredients:
Basmati Rice 500 gms.
Mutton cut into small pieces 1kg.
Garam Masala 2 tsp.
Red chilies 6 nos.
Cashewnuts A handful
Onions (sliced fine and fried till crisp) 5 nos.
Cloves 2 nos.
Dalchini 2 pieces
Elaichi 3 nos.
Green chilies 6 nos.
Kothmir, chopped 1small bunch
Pudina chopped 1 small bunch
Ginger Garlic paste 3 tsp.
Saffron (dissolved in ¾ cup milk) 2 pinches
Curd beaten 1 cup
Lime juice 2 nos.
Eggs boiled 4 nos.
Ghee /Oil 5 tbsp.
Salt to taste

Method:

• Grind the red chilies and cashewnuts to a fine paste.
• To the mutton apply the ginger - garlic paste and beaten curd. Set aside.
• Heat 4 tablespoons ghee and fry the red chili masala.
• Add the marinated mutton, ¼ of the fried onion, one teaspoon garam masala and salt to taste.
• Keep frying till ghee separates. Add 1½ cups warm water.
• Pressure cook till tender.
• Heat dekchi, add 1 tbsp ghee and fry the sabut masala.
• Add the rice and fry a little. Add the green chilies and salt to taste.
• Add enough warm water. Cook till rice is done, remove and spread on a thali, discarding the whole masala.
• Mix together the chopped kothmir, pudina, garam masala and fried onion.
• Set aside.
• Take a heavy bottlomed dekchi and line it with ghee.
• Spread a layer of rice and cover it with half of the mutton.
• Sprinkle half of the pudina / kothmir mixture and juice of 1 lime.
• Cover with rice, followed by a mutton layer. Finish with a rice layer.
• Sprinkle the rice with saffron milk and dot with ghee.
• Cover tightly and place over a griddle for dum for 20 minutes. 
• Serve hot, garnished with eggs cut into halves.

Szechwan Chicken

SZECHWAN CHICKEN

A tasty dish with a combination of fried chicken pieces and spring onions in spicy chicken stock.

Ingredients:
Chicken, medium size 1 no.
Oil For deep frying
For the Marinade
Ginger paste 1 tsp.
Garlic paste 1 tsp.
Chili paste 1 tsp.
Soya sauce 2 tbsps.
Cornflour 2 tbsps.
Egg 1 no.
Salt To taste
For the Sauce
Spicy chili oil or ordinary oil 3 tbsps.
Finely chopped ginger 1 tsp.
Finely chopped garlic 1 tbsp.
Dry red chilies cut into 4 pieces each 2 nos.
Sesame seeds(optional) 1/2 tsp.
Slanting pieces of spring onion 1/4 cup.
Chicken stock 1/2 cup
Tomato sauce 1/3 cup
Soya sauce 1 tbsp.
Chili sauce 1 tsp.
Vinegar 1 tbsp.
Sugar 1 tsp.
Black pepper 1/2 tsp.
Ajinomoto A pinch
Salt To taste
cornflour mixed with water 3/4 tbsp. & 1/4 cup
For the Garnish
Spring onions 4 long thin pieces
Spring onion tops 4 long thin pieces

Method:

• Cut the chicken,retaining the bone, into small serving sized pieces.
• Combine all the ingredients mentioned under 'For the Marinade' and rub on the chicken pieces and set aside for 30 minutes.
• Heat oil in a frying pan and deep fry the chicken pieces,a few at a time, till golden brown and cooked.
• Drain and set aside. Heat 3 tablespoons of spicy chili oil or ordinary oil in a pan.
• Add the ginger, garlic, red chilies, sesame seeds and spring onion and stir fry on a high flame for 1 minute.
• Add the remaining ingredients mentioned under sauce except the cornflour, bring to a boil and add the chicken.
• Cook covered on a low flame for about 4 minutes and then add the cornflour mixed with water and stir continuously, so that the sauce becomes thick.
• Garnish with the spring onion and spring onion tops.

PEPPER CHICKEN

PEPPER CHICKEN

Ingredients:
1 whole chicken cut up
3 onions (finely chopped)
2 tomatoes (finely chopped)
2 tbsp ginger-garlic paste
2 tsp fennel seeds powder (saunf
powder)
1 tsp mustard seeds
1 tsp garam masala
3 tsp red chili powder
2 tsp cumin seeds
1/2 tsp turmeric powder
4-6 tsp freshly ground pepper powder
2 tsp coriander powder
2 tbsp fresh coriander leaves, finely chopped
Salt to taste
Oil for frying

Method:

• Clean the chicken and cut into small pieces
• In a non-stick pan, heat the oil, add mustard seeds and fennel seeds powder, and fry until seeds splutter.
• Add ginger-garlic paste onions and allow them to cook until they turn golden brown in color.
• Then add chicken pieces. Sprinkle garam masala, red chili powder, turmeric powder and salt and allow them to cook.
• Add cumin seeds, coriander powder and pepper powder. 
• When the chicken is half cooked, add coriander leaves, tomatoes and mix well.
• Cover the pan and let the chicken cook well.
• Serve hot with chapathis or parathas.

CHILLY CHICKEN

CHILLY CHICKEN

Ingredients:
1 lb boneless chicken
1 onion chopped
1 capsicum (blended)
4-5 green chilies chopped
2 tomatoes chopped
1 tsp turmeric
2 tbsp ginger-garlic paste
Few drops of venigar and
soya sauce
Salt to taste
Oil for frying

Method:

• Mix vinegar, ginger-garlic paste, salt, turmeric, capsicum paste, and soya sauce in a bowl and marinate the chicken for 3-4 hours.
• Remove only the chicken pieces from the marinade and deep fry in oil. Keep it aside.
• Heat oil in a pan, add onions, green chilies, and tomatoes and fry them for a while.
• Add the remaining gravy from the marinade and fried chicken pieces to the pan and cook for 15-20 minutes.
• Serve hot with fried rice.

GINGER CHICKEN

GINGER CHICKEN

Chicken shreds with mushrooms prepared in Soya - ginger sauce.
Ingredients:
Cooked & shredded Chicken 500gms
Dried Mushrooms 4 nos.
Finely chopped onion 1 no.
Chicken Stock ¼ ltr.
Soya Sauce ¾ cup
Fresh ginger,finely chopped 1 tbsp.
Garlic clove, crushed 1 no.
Vinegar 4 tbsp.
Sugar 1 tsp.
Cornflour 1 tbsp.
Sherry 1 tbsp.
Tomato puree 1tsp.
Pepper To taste
Salt To taste

Method:

• Put the Soya sauce, onion, ginger, garlic, vinegar, sugar, tomato puree, salt and pepper in a saucepan.
• Bring to a boil and simmer for 2 minutes.
• Soak the dried mushrooms in warm water for half an hour. Then drain, rinse and cut into thin slices.
• Heat the oil in a saucepan and add the chicken shreds. Cook for 3-4 minutes.
• Add the stock and the Soya sauce mixture, together with the cornflour mixed with sherry, to the chicken.
• Add the mushrooms and cook till sauce thickens slightly.
• Serve hot.

CHICKEN 65

CHICKEN 65

Ingredients:
1 lb chicken
1/2 cup yogurt
A pinch of ajinomoto
2-3 tsp soya sauce
3-4 tbsp corn flour
2-3 green chilies
1 tsp ginger-garlic paste
Salt to taste
Red food coloring
Oil for deep frying

Method:

• Mix the chicken pieces with yogurt, salt and cook the chicken until the pieces are tender and all the water evaporates. 
• Keep the chicken pieces aside.
• Mix ajinomoto, soya sauce, corn flour, ginger-garlic paste, red coloring and salt in a vessel and marinate
• the cooked chicken pieces in it.
•  Marinate for 4-5 hours.
• Deep fry the chicken pieces in oil and drain.
• Also deep fry the sliced green chilies and decorate on the top of the chicken pieces.

TANDOORI CHICKEN

TANDOORI CHICKEN

The most popular variation of grilled chicken in the Indian
Cuisine!
Ingredients:
Chicken 1 No.
Lemon juice 3 tsp.
Red chili powder 2 tsp.
Curd (Yogurt) As per taste
Garlic paste 1 tsp.
Ginger paste 1 tsp.
Garam masala powder ½ tsp.
Mustard oil 1 tsp.
Oil For basting
Salt As per taste

Method:

• Skin the chicken and make diagonal incisions all over.
• Mix 1 tablespoon red chili powder, salt and 2 tablespoons lemon juice. 
• Apply this to the chicken and leave it for half an hour.
• Hang Curd/Yogurt in the muslin cloth for some time.
• Take Yogurt in a bowl, add red chili powder, salt, lemon juice, Ginger Paste, Garlic Paste, Garam Masala
• Powder and mustard oil. Mix well.
• Apply this marinade to the chicken. Put the chicken onto the skewer and roast in the tandoor oven.
• When chicken is almost done, baste it with oil, roast again till done.
• Serve hot with onion slices and lemon wedges.