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NON VEG RECIPES

Hyderabadi Chicken Dum Biryani

Hyderabadi Chicken Dum Biryani

Prep Time : 4 Hours
Cook Time : 1 Hours
Serves: 6-7 persons

A few things to keep in mind while preparing biryani. Use best quality aged Basmati rice, good quality chicken and the best saffron available. Marinate chicken for at least 4-6 hrs and if running out of time than two hours will do. No short cut methods and all the ingredients listed below are a MUST, in other words, there are no substitutes for the mentioned ingredients.

Ingredients needed

  • 1 kg chicken, washed and drained completely
  • 2 large onions, finely sliced
  • 2 tbsps chopped coriander leaves
  • 1 tsp saffron
  • 1/2 cup luke warm milk
  • salt to taste
  • 2 tbsps ghee + 5 tbsps oil
  • For marination:
  • 3/4 cup thick curd/yogurt
  • 8-10 green chillis, make a small slit in them
  • 1 1/2 tbsps ginger garlic paste
  • 1 tbsp red chilli pwd (adjust)
  • 1/4 tsp turmeric pwd:
  • 3/4 tbsp coriander pwd
  • 1/2 cup chopped coriander leaves
  • 3/4 cup pudina leaves
  • juice of 1 lemon
  • 1 3/4 tsps salt
  • Biryani masala, make pwd:
  • 8 cloves
  • 1″ cinnamon stick
  • 4 elaichi/cardamom
  • 3/4 tsp shah jeera
  • 12 pepper corns
  • Ingredients to cook rice:
  • 4 cups Basmati rice
  • 6 cloves
  • 3 cardamoms
  • 1″ cinnamon stick
  • 3 bay leaves
  • 1 marathi mogga
  • 1 star anise
  • 10 mint leaves
  • 1 tbsp oil
  • 1 1/2 tbsps salt
  • water as required

Method

1 Marinate chicken with the ingredients called for ‘marination’ along with biryani masala pwd. Keep aside for 4 hrs or a min of 1 1/2 hrs. While the chicken is marinating, work on the rest of the preparation.
2 Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, oil, salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.
3 Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove and keep aside.
4 Add the saffron to the luke warm milk and combine well. Keep aside.
5 Take a wide deep vessel to prepare the biryani. Add 3 tbsps oil, add the marinated chicken and spread out over the vessel. Cook on high for 2 mts. Add a tbsp of oil over the chicken pieces. Reduce flame.
6 Spread half of the rice over the chicken layer, pour half a tbsp of ghee all over the rice, add half of the caramalized onions and spread over the rice. Next sprinkle a tbsp of coriander leaves and pour about one fourth cup of saffron milk over the rice. Over this layer, spread the remaining rice. Again pour half a tbsp of ghee all over, add remaining caramelized onions and spread over the rice. Finally sprinkle a tbsp of coriander leaves and pour remaining saffron milk over the rice.
7 Place lid and over the lid place a heavy weight and seal the edges with wheat dough. Cook on high flame for 2 mts. Remove the vessel from the stove and place a iron tawa. Allow to heat. Reduce to low flame and place back the biryani vessel on the iron tawa and cook biryani for 20-25 mts. Turn off heat and do not remove lid for 10 mts.
8 After 10 mts, remove lid, combine gently and serve hot with raita and curry of your choice.

Quick & Easy Chicken Pulao

Quick & Easy Chicken Pulao

Preparation: 45-55 mins
cook time: 45-55 mins
Serves: 4-5 persons
Cuisine: Andhra

Ingredients

  • 1/2 kg chicken, washed and drained completely
  • 2 cups long grained rice, washed and strained
  • 2 onions, finely sliced
  • 2 green chillis, slit
  • 1/2 tsp ginger garlic paste
  • 1 tomato, finely chopped
  • 1 tbsp chopped coriander leaves
  • 10-12 mint leaves
  • 2 1/2 cups water
  • 1/2 cup thick coconut milk
  • salt to taste
  • Sesame oil - 1 tsp
  • 1 1/2 tbsps ghee + 1 1/2 tbsps oil
  • Marinade:
  • 1/2 cup thick curd/yogurt
  • 3-4 green chillis, make a small slit in them
  • 1/2 tsp ginger garlic paste
  • 1/2 tsp red chilli pwd (adjust)
  • 1/4 tsp turmeric pwd
  • 1/2 tbsp coriander leaves
  • 6-7 pudina leaves
  • 1/2 tbsp lemon juice
  • 1 tsp salt
  • Garam Masala
  • 7 cloves
  • 1″ cinnamon stick
  • 3 elaichi/cardamom
  • 1 star anise
  • 1 marathi mogga
  • pinch of mace
  • pinch of nutmeg pwd
  • 2 bay leaves

Method

1 Marinate chicken with the ingredients called for ‘marination’ for 10 mts. While the chicken is marinating, work on the rest of the preparation.
2 Heat oil+ghee in a vessel, add all the garam masala ingredients – bay leaves, cloves, cinnamon, cardamom, mace, star anise, marathi mogga and nutmeg. Saute for few seconds.
3 Add sliced onions and green chillis and saute for 6 mts till onions turn transparent. Add ginger garlic paste and saute further for 2-3 mts. Add chopped tomato, mint and coriander leaves and saute for 4 mts.
4 Add the chicken along with marinade and combine well. Cook on high for 2 mts, reduce flame, place lid and cook for 15-16 mts or till the chicken is three fourth cooked with little gravy left. It should not be completely dry but appear like a gravy dish.
5 Add water and coconut milk and bring to a boil. Adjust salt, reduce flame and add the strained basmati rice. Add 4-5 mint leaves and 1/2 tbsp coriander leaves and place lid and cook on low flame till the rice and chicken are cooked. This could take approx 15-18 mts. Turn off heat and do not remove lid for 10 mts.
6 Remove lid, add 1/2 tbsp ghee and combine gently and serve hot with raita and curry of your choice.

No : 01, Nattar Street,
Velachery Main Road,
Velachery, Chennai - 600 042,
Near:Dhandeeswaram bus stop,
Mobile :9884404014.

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