Hyderabadi Biryani

Ingredients:

  • Basmati Rice:   500 g.
  • Mutton cut into small pieces:  1kg.
  • Garam Masala:  2 tsp.
  • Red chilies:  6.
  • Cashew-nuts:  A handful.
  • Onions:  5.
  • Cloves (long): 2.
  • Cinnamon (Dalchini):   2 sticks.
  • Black Cardamom (Elaichi):3.
  • Green chilies:  6.
  • Coriander, chopped finely: 1 cup.
  • Mint leaves, finely chopped:1 cup.
  • Ginger Garlic paste: 3 tsp.
  • Saffron (dissolved in ¾ cup milk):  3-4 strands
  • Curd beaten: 1 cup
  • Lime juice:  2
  • Eggs boiled, cut into halves:  4  (for garnishing, optional)
  • Ghee /Oil: 5 tbsp.
  • Salt to taste






Method:

  • Cut onion into long and thin slice and fry it in oil till crisp, golden brown in color. Keep this aside.
  • In a blender, blend the red chilies and cashew-nuts into a fine paste and keep it aside.
  • Prepare a mixture of beaten curd, salt as per taste and ginger garlic paste. Mix it well.
  • Apply this marinade to the mutton pieces and set aside for ½ to 1 hour
  • In a pressure cooker heat 4 tablespoons ghee and stir fry the red chili and cashew-nut paste for around 30 seconds.
  •  Add the marinated mutton, ¼ portion of the fried onion, one teaspoon garam masala and salt to taste.
  • Allow it to cook till ghee separates from the mixture.
  • Now add 1½ cups of warm water.
  • Pressure cook till tender. This would require 30-45 minutes.
  • Heat a large skillet, add 1 tbsp ghee and then add cinnamon, cloves, black cardamom. Stir fry it thoroughly.
  •  Add the washed and soaked rice and stir-fry a little i.e. for about 2-3 minutes.
  • Now add  green chilies and salt to taste.
  • Add enough warm water (The amount of water to be added depend on the type of rice which is being used). Cook till rice is done.
  • Place the rice on a big platter and spread all over.
  • Discard the spices added to it.
  • In a separate bowl, mix together the chopped coriander, mint leaves, garam masala and fried onion and keep it aside.
  • Take a heavy bottomed Wok and line it with ghee.
  • Spread a layer of rice (not all the rice only, 1/3 of rice) and cover it with half of the mutton gravy prepared.
  • Sprinkle half amount of the mint leaves and coriander mixture and juice of a lime.
  • Cover with rice, followed by a mutton layer, mint leaves and coriander mixture and finish with a rice layer.
  • Sprinkle some saffron milk on rice and dot with ghee.
  • Cover tightly and place over a griddle for 20 minutes. You can also cook it on a low flame on a burner for 20 minutes.
  • Serve hot, garnished with eggs cut into halves, coriander and mint leaves.

Chicken Do Pyaza

Ingredients:


  • Chicken: 1 kg 
  • Salt: 1/2 -1 tsp
  • Lemon juice: 2 tbsp 
  • Ghee: 3/4th cup 
  • Onions, chopped: 4 large 
  • Garlic, crushed: 2 flakes 
  • Plain yogurt: 2 cups
  • Water : 11/4th cups 
  • Cloves:  6
  • Brown cardamom: 1
  • Black peppercorns: 12
  • Cinnamon stick: 2 pieces 
  • Ground ginger: 1/2 tsp 
  • Turmeric powder: 1 tsp 
  • Red chili powder: 1 tsp 
  • Medium sliced and fried onion: 1 medium 


Image Courtesy: subhraskitchen.blogspot.in

Method:



  • Divide the chicken into four to eight pieces as per your choice.
  • Now rub salt and lemon juice all over the chicken and keep it aside for 30 minutes.
  • In a wok heat ghee and add 6 cloves, 1 brown cardamom, 12 black peppercorns, 2 pieces cinnamon stick. Keep stirring it till you get a lovely aroma from the spices.
  • Stir well then add onion ,garlic, remaining spices and saute it till oil oozes out from onion.
  • Then add chicken pieces.Allow the chicken to cook for 15 minutes, stir occasionally 
  • Add the curd or yogurt and stir for another 5 mins over a low flame. 
  • Add the water, cover and simmer until the chicken is tender
  • Garnish fried onion. Place round sliced tomatoes on top. 


Punjabi Lemon Chicken


Ingredients:

  • Chicken thighs : 6 (without skin)
  • Veg. oil: 3-4 Tbsp
  • Onions sliced: 2
  • Cumin seeds:  2 tsp
  • Garlic chopped: 6 cloves
  • Ginger chopped: 1/2 inch
  • Hot green chillies: 3-4
  • Turmeric powder: 3/4 tsp
  • Coriander powder: 1 tsp
  • Salt to taste
  • Fresh lemon juice: 1 cup
  • Fresh coriander, chopped: 1/2 cup (to garnish)


Image Courtesy: www.sonisfood.com


Method:


  • In a bowl place chicken and coat it evenly with 2 tbsp lemon juice and salt. Keep it aside for 2 - 4 hours. You can also add cracked pepper as per your spice requirements.
  • Heat oil in a heavy cooking vessel on a high heat and once its hot add the cumin seeds, ginger and saute them until fragrant.
  • Now add the onions, garlic and sauté them gently until they take on a light golden brown color.
  • Now add the turmeric powder and coriander powder.Make small slits of green chillies and add it to the pan.
  • Toast the spices on a high heat until they are intensely aromatic. 
  • Add 1 tbsp of lemon juice to the pan.
  • Add one cup of water, mix it well till the masala is cooked properly.
  • Add some salt and mix well, then add the chicken thighs to the pan. 
  • Turn up the heat and fry the chicken in the masala until it is evenly coated with the flavor of the base and is a very light yellowish golden brown in color.
  • Bring the chicken to a boil, then turn the heat to low, cover the pan and let the chicken simmer away until it is cooked to perfection and almost falling off the bone.
  • Once the chicken is cooked, uncover the pan and simmer the light gravy until slightly reduced and concentrated in flavor. 
  • Turn off the heat, then garnish with fresh coriander and serve with rotis or rice.


Chicken Cooked in Paprika


Ingredients:


  • Whole fresh chickens, each cut into 4 or 6 pieces:  1.3 kg
  • Chicken stock : 435 ml  (or 1 3/4 cups)
  • Olive oil: 1 tablespoon
  • Onions, halved, thinly sliced: 2
  • Garlic, thinly sliced: 2 cloves
  • Sweet paprika: 1 tablespoon
  • Tomatoes, chopped: 4 medium
  • Fennel seeds: 2 teaspoons
  • Light sour cream: 90g (1/3 cup)
  • Chopped fresh parsley or cilantro: 1/4 cup





Method:


  • Sprinkle the chicken with salt and pepper and spread it all over.
  • Heat olive oil in a large heavy-based saucepan over medium flame.
  • Now cook half the chicken for 3-4 minutes from each side until golden.
  • Now keep it aside on paper towel.
  • Now stir fry the remaining chicken like above and keep it aside.
  • If there is sufficient amount of oil in the pan then add the onion and garlic to the pan or you can add some more oil.
  • Saute it until golden or for 3-4 minutes.
  • Mix in the paprika and fennel seeds. Saute it for a minute
  • Now put chopped  tomatoes and chicken stock.
  • Add the chicken pieces and bring it to a boil.
  • Once boiled reduce heat to low.
  • Cover and allow it to simmer for 50 minutes.
  • Then uncover and simmer it for 25 minutes more.
  • Turn off the flame and stir in sour cream.
  • Sprinkle with finely chopped parsley or cilantro.
  • Serve it warn for dinner.


Chicken and Noodles in Satay Sauce



Ingredients:


  • Chicken thigh fillets : 400g
  • Peanut oil or any other vegetable oil: 1 1/2 tablespoon 
  • Noodles: 450g 
  • Shallots: 2 
  • Green round beans, topped, halved: 180g 
  • Carrot, peeled, thinly sliced: 1
  • Bought satay sauce: 125ml (1/2 cup)
  • Salt to taste 



Image Courtesy: http://www.taste.com.au/

Method:


  • Cut chicken thigh fillets in 3 cm pieces
  • Boil the noodles in salted water for 5 minutes, covered until tender.
  • Cut shallots into thin slice diagonally.
  • Heat a pan over high flame. 
  • Add 1 tablespoon oil. 
  • Now add the chicken with some salt to taste and stir-fry it for 5 minutes or until chicken turns golden and cooked. 
  • Once cooked transfer it to a plate to cool down.
  • Heat the remaining oil in the same pan over high flame. 
  • Now add the thinly sliced carrot, beans and pale section of shallots saute it for 3 minutes.
  • Finally add noodles, chicken and satay sauce to the pan.
  • Keep tossing until mixed thoroughly. Turn off the flame
  • Garnish it with remaining shallot to serve. You can also add some cracked black pepper.


Cheesy Chicken Lasagna with Spinach

Ingredients:


  • Cubed, cooked chicken meat: 2 cups 
  • Chicken broth: 2 cups 
  • Lasagna noodles: 9 
  • Butter: ½ cup 
  • Onion, chopped: 1
  • Garlic, minced: 1 clove 
  • All-purpose flour: ½ cup 
  • Salt: 1 tsp. 
  • Cups milk: 1 ½ 
  • Shredded mozzarella cheese: 4 cups 
  • Parmesan cheese, grated:1 cup 
  • Dried basil: 1 tsp. 
  • Dried oregano: 1 tsp. 
  • Ground black pepper: ½ tsp. 
  • Ricotta cheese: 2 cups 
  • Frozen chopped spinach (unfreezed and drained): 2 10 oz. 
  • Chopped fresh parsley: 1 Tbs. 
  • Parmesan cheese for topping:¼ cup 
  • You can also include other vegetables as per your likes





Method:


  • First of all preheat the oven at 350º . 
  • Now simultaneously, boil a large pot of lightly salted water in a pot.Then cook lasagna noodles in this boiling water for 8 to 10 minutes. 
  • Once cooked drain it and rinse with cold water.
  • Now in a saucepan, melt the butter on a medium heat.
  • Add onion and garlic, cook them in the butter until tender sauteing it. 
  • Now add flour and salt and simmer until bubbly. 
  • Mix in the broth and milk and bring it to a boil, stirring constantly for a minute. 
  • Stir in 2 cups of mozzarella cheese and ¼ cup Parmesan cheese. 
  • Season it with the basil, oregano and freshly ground black pepper. Turn off the flame and let it cool.
  • In a 9x13 baking dish, spread 1/3 of the sauce mixture in the bottom. 
  • Layer the dish with 1/3 of the noodles, the ricotta and the chicken. 
  • Arrange the other 1/3 of the noodles over the chicken and layer it with 1/3 of the sauce mixture, spinach and the remaining 2 cups mozzarella cheese and ½ cup Parmesan cheese. 
  • Arrange the remaining noodles over cheese and spread remaining sauce over noodles evenly. 
  • Finally sprinkle it with parsley and ¼ cup of Parmesan cheese.
  • Bake for 35 to 40 minutes in the preheated oven.
  • You can serve it like shown in the below picture



Teekha Murgh



Ingredients:


  • Chicken leg cubes, boneless: 1 kg 
  • Mustard oil: 75 ml 
  • Onion seeds (kalonjee): 1 tsp 
  • Fennel seeds (saunf): 1 tsp 
  • Garlic, chopped: 2 Tbsp 
  • Onion, chopped: 200 gm 
  • Tomatoes, chopped: 150 gm 
  • Ginger, chopped: 1 tsp 
  • Green chillies: 2-3 
  • Curry leaves: 2 Tbsp 
  • Tomato paste: 1 Tbsp 
  • Red chilli powder: 1 Tbsp 
  • Black pepper, crushed: 1 tsp 
  • Cumin powder, roasted: 1 tsp 
  • Coriander leaves: 20 gm 
  • Mint Leaves: 10 gm
  • Salt to taste
  • Black salt: 1 pinch 



Method:


  • Heat mustard oil in a wok.
  • Add onion seeds and fennel seeds saute it.
  • Once you start getting the aroma both, add chopped garlic and again saute for a while.
  • Then add the ginger, green chillies, chopped onion, tomato and stir fry until the onion turns brownish in color. 
  • Meanwhile, fry curry leaves and crush them separately. 
  • Add the boneless chicken cubes, tomato paste and combine them thoroughly for a while. 
  • Add the other dry spices and mix well mentioned above.
  • Cover the wok and cook on a low flame for about 10 minutes. 
  • Now add the crushed curry leaves and mix well. 
  • Serve the dish garnished with fresh coriander and mint. 
  • You can serve this with rotis or naan's (Indian bread).


Chicken Kheema Paratha



Ingredients


  • Oil: 2 tbsp 
  • Chicken Keema or minced chicken: 250 gms 
  • Onions Finely Chopped: 2 
  • Green Chilies Chopped: 3 
  • Ginger Finely Chopped: 1 One inch 
  • Garlic: 6-7 Cloves 
  • Turmeric Powder: 1/2 tsp
  • Cumin Powder (Jeera Powder): 1 tsp 
  • Red Chili Powder: 1 tsp 
  • Coriander Leaves - Chopped: 1 tbsp 
  • Mint Leaves Chopped: 1 tbsp 
  • Salt to taste


For the Dough:


  • Ghee or Butter: 2 tbsp 
  • All purpose four (Maida): 250 gms 
  • Water as required
  • Salt to taste


For Egg Layer:


  • Egg: 1
  • Green Chili Finely Chopped: 1
  • Red Chili Powder: 1/2 tsp
  • Salt to taste






Method:

For the Stuffing:
  • Heat oil in a pan. 
  • Saute onions, till oil oozes out from onions.
  • Now add ginger, garlic, green chilies and saute it for 2-3 mins.
  • Add turmeric powder, red chili powder and jeera(cumin) powder.
  • Add chicken keema (minced chicken )and mix thoroughly till all the spices combine with keema for about 5 mins
  • Add salt, coriander leaves and mint leaves. Keep mixing for 2-3 mins
  • Cook until keema is browned and turn off the flame .Let the stuffing cool down

For the Dough:

  • Sieve maida (all purpose flour) and salt in a big container(Large enough to comfortably knead the dough)
  • Add ghee and mix it well simultaneously kneading it.
  • Add water as required to knead a nice supple dough.
  • Cover it with a damp muslin cloth and let it stay for 30 mins

Finally:

  • Beat egg in a bowl.
  • Add red chili powder, salt and chopped green chilies and keep it aside
  • Divide the dough into 10 equal portions
  • Roll it into small disc using a rolling pin and cover the middle portion with stuffing prepared above. 
  • Seal it from the sides and fix it it from the center.
  • Now again roll it with to form paratha.
  • Heat a non stick pan. Cook the paratha on it.
  • Flip it over apply butter or ghee and flip again
  • Apply beaten egg mixture (optional). 
  • Flip the paratha and again apply egg mixture
  • Paratha is ready. Serve hot

Karaikudi Chicken (Curry)


Ingredients:

  • Tomato (large) – 1
  • Ginger-garlic paste – 2 tbsp
  • Onion (large) – 1
  • Turmeric powder – ¼ tsp
  • Green chillies – 4
  • Karaikudi Masala – 2 tbsp

Chicken Marination:
  • Chicken – 500 gms
  • Chilly powder – ½ tsp
  • Turmeric powder – ¼ tsp
  • Curd (yogurt) – 2 tbsp

Seasoning:
  • Vegetable Oil – 3 tbsp
  • Mustard seeds – 1 tsp
  • Fennel seeds – 1 tsp
  • Pepper corn – ½ tsp
  • Curry leaves – 7-8 leaves


Method:


  • Marinade the chicken with above specified ingredients and let it stay for 3 - 4 hours
  • Heat oil in a pan and add mustard, fennel and curry leaves.
  • When mustard starts to splutter, add finely sliced onions and saute till it turns brown or caramelized and crisp. 
  • Now bring in ginger – garlic paste and turmeric saute till the turmeric is well cooked.
  • Now add the chopped tomatoes, cover the pan and cook until the tomatoes tender.
  • Soon, after that add the marinated chicken and stir for 2 mins.
  • Add the karaikudi masala and mix well. 
  • Pour some water, cover it and let it simmer for another 15 minutes.
  • When the chicken is cooked, leave it on low heat for a 3 minutes, turn off the flame
  • Garnish it with coriander leaves..
  • Serve this Karaikudi Chicken with lachas, chapaati, idlis or rice!



Chicken Baked in Buttermilk

Ingredients:


  • Chicken cut into 8 pieces, rinsed and patted dry: 1 (3 pound) 
  • Buttermilk: 2 cups 
  • Lemon Juice : 1/2 
  • Hot sauce: 1 tablespoon 
  • Yellow onion, sliced: 1/2 
  • Thyme: 5 sprigs 
  • Garlic, smashed: 3 cloves 
  • Crushed corn flakes: 2 cups 
  • Grated Parmesan cheese: 3/4 cup 
  • Chopped fresh thyme: 2 teaspoons 
  • Kosher salt 
  • Freshly ground black pepper





Method:



  • Preheat the oven to 400 degrees F. Place a sheet tray with a wire rack and spray it with nonstick cooking spray.
  • Combine buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl.
  • Add chicken to it and coat chicken with the mixture. 
  • Now, cover the chicken pieces with plastic wrap and place in the refrigerator for 3 hours.
  • In a separate bowl, combine corn flakes, Parmesan cheese, and thyme together. 
  • Season or sprinkle it with salt and pepper.
  • Now carefully segregate chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere or till it completely binds with chicken.
  • Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.
  • Serve it warm, with some delicious cheese and Jalapeno dip


Healthy Note: 

Remove the skin to save calories.

Spicy Thai Curry Chicken Soup with Noodles


Ingredients:


  • Skinless boneless chicken thighs, thinly sliced: 3/4 pounds 
  • Vegetable oil: 2 tablespoons
  • Chopped shallots: 3 tablespoons
  • Garlic, chopped :3 cloves
  • Minced lemon grass : 2 tablespoons  (use the bottom 4 inches of about 3 stalks, discard the outer leaves)
  • Hot chili paste: 1 teaspoon
  • Unsweetened coconut milk, divided: 2  13.5 – 14 ounce cans 
  • Minced, peeled garlic: 2 tablespoons
  • Thai yellow curry paste: 2 tablespoons 
  • Curry powder: 2 tablespoons 
  • Chicken broth: 5 cups 
  • Fish sauce : 2 1/2 tablespoons 
  • Sugar: 2 teaspoons 
  • Snow peas, trimmed: 3 cups 
  • Dried rice vermicelli noodles rice stick noodles: 1 pound 
  • 1/2 cup thinly sliced red onion
  • 1/4 cup thinly sliced scallions
  • 1/4 cup chopped fresh cilantro
  • 3 red Thai bird chilies or 2 red jalapeno chiles, thinly sliced with seeds
  • Lime, cut into 6 wedges: 1



courtesy : seductionmeals.com


Method


  • Heat oil in heavy pan over medium flame. 
  • Add vegetable oil, chopped shallots, minced lemon grass and minced garlic and stir for about a minute. 
  • Now reduce heat to medium low.
  • Stir in curry paste, curry powder, and chili paste while mixing the ingredients.
  • Add 1/2 cup of coconut milk.
  • Stir until the entire mixture thickens which will require about 2 minutes.
  • Add remaining coconut milk, broth, fish sauce, and sugar and allow it to simmer.
  • Keep warm.
  • Cook snow peas in a large pot of boiling salted water until it turns bright green.
  • Using a slotted spoon, remove peas from the pot and place it in a strainer, run cold water to cool. 
  • Keep this aside.
  • Bring salted water to a boil and cook noodles until it becomes tender, this will take at least 6 minutes. 
  • Drain it, rinse under cold water to cool. Transfer to a microwave-safe bowl.
  • (NOTE: This can be made 1 hour ahead. Let stand at room temperature.)
  • Bring broth to simmer. 
  • Add chicken, simmer until chicken is cooked through, about 10 minutes.
  • Head noodles in microwave in 30-second intervals to warm. 


Serving Suggestion 


  • Divide Noodles in different bowls
  • Divide Snow peas and hot soup in them.
  • Spread red onion, green onion, cilantro, and chilies over soup.
  • Garnish with lemon wedges and serve hot.