Hyderabadi Chicken Biryani Recipe | New Style | By Allrounder sk

Hyderabadi Biryani

Recipe By Shurooq Sid

Ingredients:

• Chicken ½ Kg

• Adrak Lehsan Paste (Ginger Garlic Paste) 2 Tbs

• Namak (Salt) 2 Tsp Or To Taste

• Lal Mirch Powder (Red Chili Powder) 2 Tsp Or To Taste

• Dar Chini (Cinnamon) 2 Sticks

• Badi Elaichi (Black Cardamom) 2-3

• Dahi (Yogurt) ¾ Cup

• Oil/Ghee ½ Cup

• Pyaz (Onions) Fried 1 Cup 

• Jaifil Powder (Nutmeg Powder) ¼ Tsp

• Javitri Powder (Mace Powder) ¼ Tsp

• Hari Elaichi Powder (Cardamom Powder) ½ Tsp

• Podina (Mint Leaves) 2-3 Tbs

• Hara Dhania (Fresh Coriander) 1/4 Cup

• Hari Mirch (Green Chilies) 3-4 Or To Taste

• Ghee 2-3 Tbs 

• Pani (Water) 8-10 Cups 

• Namak (Salt) 2 Tsp Salt Or To Taste

• Zeera (Cumin Seeds) 1 Tsp 

• Laung (Cloves) 1 Tsp

• Chawal (Rice) Soaked 500 Gms 

• Doodh (Milk) Hot ½ Cup + Zafran (Saffron) Few Strands

• Yellow Food Color ¼ Tsp + Pani (Water) ¼ Cup

• Pyaz (Onions) Fried 2 Tbs

• Kewra Essence 1 ½ Tsp

Directions:

- Marinate the chicken with Yogurt, salt, chili powder, black cardamom, cinnamon stick, ggp and leave for 1-2 hours. 

- Boil the soaked rice with cloves and cumin till ¾ th done and set aside. 

- In a pan pour in oil/ghee and add chicken. Cook until chicken is done and oil/ghee leaves the pan. Add fried onion, nutmeg & mace powder, green chilies, green cardamom powder and give a good mix on heat. 

- Add Mint leaves, coriander leaves, layer boiled rice than add ghee, milk & saffron mixture, water & food color mixture, remaining fried onions and kewra water on top and cover the pan and steam cook for 10-15 mins on lowest flame over flat pan.

Recipe in Urdu:

Ajza:

• Chicken ½ Kg

• Adrak Lehsan Paste (Ginger Garlic Paste) 2 Tbs

• Namak (Salt) 2 Tsp Or To Taste

• Lal Mirch Powder (Red Chili Powder) 2 Tsp Or To Taste

• Dar Chini (Cinnamon) 2 Sticks

• Badi Elaichi (Black Cardamom) 2-3

• Dahi (Yogurt) ¾ Cup

• Oil/Ghee ½ Cup

• Pyaz (Onions) Fried 1 Cup 

• Jaifil Powder (Nutmeg Powder) ¼ Tsp

• Javitri Powder (Mace Powder) ¼ Tsp

• Hari Elaichi Powder (Cardamom Powder) ½ Tsp

• Podina (Mint Leaves) 2-3 Tbs

• Hara Dhania (Fresh Coriander) 1/4 Cup

• Hari Mirch (Green Chilies) 3-4 Or To Taste

• Ghee 2-3 Tbs 

• Pani (Water) 8-10 Cups 

• Namak (Salt) 2 Tsp Salt Or To Taste

• Zeera (Cumin Seeds) 1 Tsp 

• Laung (Cloves) 1 Tsp

• Chawal (Rice) Soaked 500 Gms 

• Doodh (Milk) Hot ½ Cup + Zafran (Saffron) Few Strands

• Yellow Food Color ¼ Tsp + Pani (Water) ¼ Cup

• Pyaz (Onions) Fried 2 Tbs

• Kewra Essence 1 ½ Tsp

Bananey ka tareeka:

-Bowl mein dahi, ginger garlic paste, namak, lal mirch powder, badi elaichi, dar chini dal ker mix kerlein,ab is mein chicken shamil karein aur ache tarhan mila ker 2hour kliya marinate ker lein.

-Pani mein namak,zeera aur laung dal ker chawal boil (3/4th)ker lein aur side per rakh dein.

-Pan mein oil/ ghee dal ker garam karein, ab is mein marinated chicken dal ker 2-3 minute kliya tez ancch per fry ker lein.Cover dhak ker halki ancch per chicken gul janay tak pakayen.

-Pyaz fried,jaifil powder,javitri powder aur hari elaichi powder dal ker mix karein.

-Ab is mein podina,hara dhania, hari mirch,boil rice,ghee,doodh+zafran,zarda ka rang+pani,fried pyaz,kewra essence dal ker,dhak k dum per 10-15minute kliya rakh dein.

-Garam serve karein.

Imli ki khatti Meethi Chutney | Quick to make | इमली की मीठी चटनी

ingredients

tamarind pulp - 1 cup

Jaggery - 50 gm

sugar - 2 tsp

red chili [powder - 1 tsp

salt to taste

black salt - 1/2 tsp

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Tandoori Roast Chicken with Spiced Roast Potatoes and Garlic and Lime Greens

WHOLE CHICKEN TIKKA

Ingredients

For the chicken:

2kg whole chicken

4 garlic cloves

1 inch knob ginger

 2 tsp garam masala

3 tbsp paprika

 2 tsp chilli powder

2 tsp ground cumin

1.5 tsp salt

1 tsp turmeric

Juice of 1 lime

1.5 tbsp vegetable oil

 4 tbsp natural yoghurt

 4 tbsp single cream

1 tbsp tomato purée

·       

For the potatoes:

1.5kg potatoes

 2 tsp turmeric

1 tsp chilli powder

1 tsp ground cumin

 Salt & pepper

 5 tbsp olive oil

For the greens:

600g greens

20g butter

2 garlic cloves

Zest and juice of 1 lime

Mango chutney and mint and yoghurt dip to serve

Method

1.First make the marinade. Either marinate the chicken overnight, or first thing in the morning for about eight hours. Start by mincing the ginger and garlic – either finely grate, or chop and then pound in a mortar and pestle. Add all of the dry spices to the ginger and garlic and mix well. Then add the yoghurt, cream, oil, salt, and tomato puree.

2. Prick the chicken all over with a sharp knife to make lots of small incision.

3. Cover the chicken with the marinade so that it is well-coated all over. You should have about a quarter of the marinade left over – you'll use this later to baste the chicken – keep refrigerated until you need it. Cover the chicken with foil and refrigerate. 

4. About 2 hours before you want to eat, preheat the oven to 180°C.

5. Place the chicken in a roasting dish and cover with foil. Roast for 1 hour. About half way through, baste with the remaining marinade. After 1hr remove the foil and put the chicken back in to oven to carry on roasting for another 30 minutes to allow the skin to brown. 

6. As soon as the chicken goes in the oven, start on your potatoes. I really like Jamie Oliver's roast potatoes so I have based this recipe on his method. Peel your potatoes and cut them so they're all an even-size. Rinse the potatoes in cold water to get rid of excess starch. Put them in a large saucepan, cover with cold water and a good pinch of salt. Bring to the boil and cook for 6 to 7 mins, so that they're parboiled. Drain and leave them to steam dry for 3 minutes. Put the potatoes back in the pan, put the lid on and give it a good shake. This helps increase the surface area of the potatoes and so will make them crispier. Transfer the potatoes to a baking tray and add the olive oil and season well with salt and pepper. Make sure they are all evenly coated with oil. 

7. When the chicken has been cooking for about 40 minutes, put your potatoes in the hot oven and cook for 30 minutes until lightly golden and three quarters cooked. Then gently squash each potato with a potato masher to once again increase the surface area. Next combine the spices for the potatoes with a teaspoon of vegetable oil (just enough to form a paste) and coat the potatoes. Put them back in the oven and cook for a further 40 mins until cooked through and crispy. Remember to keep an eye on the chicken and keep track of how long it has been cooking for!

8. While the chicken and potatoes are roasting, prepare your greens. Put a large pan of water on to boil. Trim any tough stalks and cut the greens into strips. Place the greens in the boiling water and cook just long enough for them to soften (about 2-3 mins). Drain the greens and then plunge them into ice water to stop them from cooking further, then drain. Slice the garlic very finely. You'll finish cooking the greens a little later.

9. After 1 hour and 30 mins of cooking, remove the chicken from the oven and check that it is done by inserting a knife into the chicken and making sure the juices run clear. Replace the foil over the chicken and leave it to rest for 20 minutes. This allows the juices to settle before you serve.

10. While the chicken is resting, give the potatoes a shake and finish cooking your greens. Heat the butter in a large pan or wok. Add the garlic and cook until it is soft. Tip in the greens and add the lime juice, zest, and season with salt and pepper. Combine well and cook for a further 2-3 minutes until warmed through.

11. Time to serve up your roast. Serve with some mango chutney and a mint and yoghurt dip.

Cooking ahead? You can prepare the marinade the day before and marinate the chicken overnight. You can get the potatoes up to the end of step 6 several hours in advance, and you can prepare your greens up to the end of step 8 several hours in advance too. 

RECIPE BY: Shurooq sid

STREET MASALA MAGGI, MOUTH WATERING RECIPE

 Street Masala Maggi

Ingredients

2 packs Maggi

1/2 tbsp Vegetable Oil

boiled chicken breast

Chopped ginger, green chillies

1/2 Onion (chopped)

1/2 tbsp salt

1/2 yello bell pepper (diced)

1/2 diced tomato

1/4 cup peas

2 tastemaker

 Method

* Take and pan and add oil

* Add chopped ginger and green chillies

* add boiled chicken breast cut into small peices

* Saute this on medium to high flame for a minute

* After a minute, add onion and saute for another minute two

* Add salt, bell pepper (you can also add green capsicum), tomato

* Add 1 cup of water and peas and tastemaker

* Add noodles

* Cook for few minutes

* and serve hot

* ENJOY J

RECIPY BY; shurooq sid

HALEEM DALEEM RECIPE

 HALEEM DALEEM RECIPE

INGREDIENTS

For cooking mutton (these ingredients are needed for step 1 in instructions)

·         750 gms boneless mutton/meat cleaned and washed well

·         8 green chilies

·         1 tsp ginger garlic paste

·         ½ tsp turmeric powder(haldi)

·         3-4 small cinnamon sticks(dalchini)

·         4 cloves(loung)

·         2-3 green cardamoms(elaichi)

·         1 tsp caraway seeds(shahi zeera)

·         1 tbsp black pepper corns

·         salt - to taste

·         1 cup water (200 ml approx...)

For cooking dals(these ingredients are needed for step 2 in instructions:

·         ½ cup Dalia (broken wheat)

·         1 tsp mash ki dal/urad dal(split black gram)

·         1 tsp toovar dal(pigeon peas)

·         1 tsp chana dal(bengal gram/chick pea gram)

·         1 tsp yellow moong dal

·         1 tsp rice

·         salt - to taste

·         3 glasses water

Other ingredients needed while mixing mutton and dals(these ingredients are needed for step 4 in instructions)

·         3 tbsp oil

·         4 medium size onions finely sliced

·         1 tsp ginger garlic paste

·         ½ bunch freshly chopped coriander leaves

·         ½ bunch freshly chopped mint leaves

·         2 slit green chilies

·         ½ tsp full black pepper corn powder

·         ¼ tsp turmeric powder(haldi)

·         1½ cup beaten yogurt (200 ml approx...)

·         5-6 tbsp pure ghee

Ingredients for garnishing:

·         Freshly chopped coriander leaves

·         Freshly chopped mint leaves

·         Deep fried onions

·         5-6 lemons cut into 4 halves

INSTRUCTIONS

Step 1(Cook the mutton)

1.   Firstly, in a pressure cooker, add the mutton chunks, about 8 green chillies, ginger garlic paste.

2.   Add whole spices such as cloves, cardamoms, cinnamon, caraway seeds (shahi zeera), black pepper corns.

3.   Add salt as per taste, add turmeric powder.

4.   Add little water (1 glass approx...), mix well and cook the mutton until it is tender.

Step 2(Cook the dals)

1.    Take a pressure cooker, into it add daliya/broken wheat, add urad dal, add toovar dal, add chana dal, add yellow moong dal and rice.

2.     Add about 3 glasses of water and pressure cook until the dals get soft.

Step 3(Blending the mutton and dals)

1.    In a blender, add the cooked mutton and blend into a fine paste and transfer it into a bowl or vessel.

2.     In the same blender, add the cooked dals and blend into a fine paste and keep aside.

Step 4(Mix the cooked mutton and dals)

1.   In a separate cooking pot, add oil, add 4 medium size sliced onions and fry until golden brown.

2.   Add ginger garlic paste and sauté well.

3.   Add fresh coriander leaves, mint leaves, green chilies, and mix well.

4.   Add black pepper corn powder, turmeric powder and mix well.

5.   Add beaten yogurt, mix and cook for 5 minutes on low flame.

6.   Add the blended paste of dals and also the blended paste of mutton into it.

7.   Mix it well and keep stirring and mixing until the mutton and dals get mixed well evenly.

8.   Add the mutton stock and mix well.

9.   Add pure ghee all over and mix.

10.      Cover the lid and cook it for about 15 minutes on low flame.

11.      Remove the lid and give a mix.

12.      Switch off the flame.

13.      Haleem is ready to serve.

Serving:

1.   Serve haleem in bowls, in each bowl, add deep fried onions, add coriander leaves, mint leaves, lemon slices, and serve hot.

2.   Sprinkle lemon extract all over the haleem while eating for a slight tangy taste.

3.   Enjoy the delicious Ramadan special mutton haleem.

NOTES

Important note:
I have added salt while cooking the mutton and the dals therefore, if the salt is required further, then add salt after mixing the mutton and haleem in the end.

KFC STYLE CHICKEN BROAST

CHICKEN BROAST RECIPE 

 Ingredients

• -Chicken Leg pieces  (with skin 8-10 pieces)
• -Lemon juice 2 tbsp
• -SALT 2 tsp
• -Paprika 1 tsp and/or Chili powder half tsp
• -Chinese Salt 1 tsp or Chicken powder
• -Mustard powder ½ tsp
• -Egg 1
• -Milk 2 tbsp
• -All purpose flour 1cup add soya sauce and Vinegar too to the same recipe would add more taste to it, if you like you can try that otherwise you can skip it, its totally optional.

How to make Crispy Chicken Broast

 

1. Marinate chicken with salt and lemon juice.
2. Mix together milk and eggs and dip chicken in this mixture. 

3. In another bowl mix flour, salt, paprika,

Chinese salt and mustard powder. Then coat chicken in flour mixture (If you want a crispier coating, coat in the flour a second time) and deep fry for 20 minutes on low to medium flame.
4. Serve with fries!