Hyderabadi Chicken Dum Biryani Recipe

Hyderabadi Chicken Dum Biryani Recipe

‘home style’ Chicken Dum Biryani.Hyderabadi Dum Biryani is an Indian chicken and Basmati rice recipe that is cooked on Dum over slow heat. Simple recipe to make or prepare 

Ingredients:

1. 1 kg chicken, washed and drained completely
2. 2 large onions, finely sliced
3. 2 tbsps chopped coriander leaves
4. 1 tsp saffron
5. 1/2 cup luke warm milk
6. salt to taste
7. 2 tbsps ghee + 5 tbsps oil
8. For marination:
9. 3/4 cup thick curd/yogurt
10. 8-10 green chillis, make a small slit in them
11. 1 1/2 tbsps ginger garlic paste
12. 1 tbsp red chilli pwd (adjust)
13. 1/4 tsp turmeric pwd
14. 3/4 tbsp coriander pwd
15. 1/2 cup chopped coriander leaves
16. 3/4 cup pudina leaves
17. juice of 1 lemon
18. 1 3/4 tsps salt

Biryani masala, make pwd:

1. 8 cloves
2. 1″ cinnamon stick
3. 4 elaichi/cardamom
4. 3/4 tsp shah jeera
5. 12 pepper corns

Ingredients to cook rice:

1. 4 cups Basmati rice
2. 6 cloves
3. 3 cardamoms
4. 1″ cinnamon stick
5. 3 bay leaves
6. 1 marathi mogga
7. 1 star anise
8. 10 mint leaves
9. 1 tbsp oil
10. 1 1/2 tbsps salt
11. 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.

Crisp Chicken Wings

Crisp Chicken Wings


Oriental style chicken wings in spicy marinade, twice fried.Very tasty way to make wings. You can dip them in your favorite sauce when baked or they are yummy as is.

Ingredients:

1.     6 chicken wings-pricked in 2-3 places
2.     1 egg-slightly beaten
3.     1 cup cornstarch / cornflour
4.     1 tsp garlic paste
5.     1 tsp ginger paste
6.     1 tsp salt
7.     oil for deep-frying

Method:

1. Mix together the chicken, egg, cornflour, garlic and ginger paste, 1 tsp salt and enough water so that the chicken pieces are `coated' with the batter.
2. Leave thus about 1 an hour.
3. Heat the oil and deep-fry the chicken wings over high heat to begin with and then lower the heat till wings are almost cooked through.
4. Drain on absorbent paper.
5. Just before serving, heat the oil again and fry the wings in hot oil till brown, drain on absorbent paper and serve.

Andhra Spicy Chicken Curry - Recipe

Ingredients to make Andhra Spicy Chicken Curry:

1. 1 – whole Chicken with bones
2. 3 tbsp – Ginger and Garlic paste
3. 3 tbsp – Red Chilli Powder
4. 2 – medium Tomatoes fine chopped
5. 2 tbsp – Poppy Seeds/mustard seeds
6. 2 – Onions fine chopped
7. 5 – Green Chillies
8. 1 tsp – Garam Masala
9. 100 gm – Cashew Nuts
10. ¼ cup – Cilantro
11. 2 – Cloves
12. 1 – Green Cardamoms (Elachi)
13. 3 tbsp – yogurt
14. ¼ tsp – Turmeric
15. 5 tbsp – Oil
16. 1 cup – Water
17. Salt as per taste

Direction to make Andhra Spicy Chicken Curry:

1. First wash the cut chicken in a bowl and then add red chilli powder,turmeric,yogurt,Ginger and Garlic paste, salt and stir everything, and cover the bowl and let it marinate for 1 hour.

2. In a frying pan add the poppy seeds and fry them till they turn golden brown.Grind them to fine powder, now add the cashew nuts. And make it into a fine powder.

3. Cut the onions into small pieces , cut chillies in to long pieces and add them to it.Chop the tomatoes and set them aside.

4. Heat oil in big pan and add the cloves & Green Cardamoms ( elaichi) in it.Add onions and deep fry them till they turn golden brown.Add the tomatoes and deep fry them till they become cook well.

5. Add chillies and the mixture of poppy seeds & the cashew nuts fry till the oil separates from it.Add the marinated chicken and let it be cook well about 4 to 5 minutes.

6. Add a cup of water and stir them well and cover the pan cook it in a medium heat.Once the chicken is well cooked, add garam masala and the chooped cilantro .

7. Server Hot with Plain rice or roti.

Chicken Biryani : Hyderabadi Chicken Biryani Recipe

Ingredients to make Hyderabadi Chicken Biryani recipe :

1. 2 lb /1 kg – chicken cut into medium pieces
2. 2 tbsp – chopped coriander leaves
3. 1 tbsp – javeri mace
4. 1 tbsp – lime juice
5. 2 tbsp – ginger and garlic paste
6. 2 tbsp – oil or ghee
7. 1/2 tsp – cumin and coriander
8. 1/2 tsp – saffron color
9. 1 tsp – turmeric
10. 2 – black cardamom
11. 2 – cloves and green cardamoms each
12. 2 – stick cinnamon
13. 2 – green chilli
14. 4 – medium sized onions sliced
15. 2 cup – basmati rice
16. 2 cup – yoghurt
17. 2 – large onion fried
18. 6 – piece pepper corns
19. salt as per taste

Directions to make Hyderabadi Chicken Biryani recipe :

1. In a bowl take chicken,green chillies, coriander leaves, ginger and garlic paste,curd,mint,pepper corns, cumin, cumin, coriander powder, chilli powder, turmuric, salt and whole garamasala dry, fried onion and add oil, mix all well and marinated for half hours.

2. In a bowl add water,salt and bring to boil to cook rice, once the rice is half cooked drain the water.

3. Now in a biryani bowl add marinated chicken spread at the bottom and then add half cooked rice,onion fried, mint leaves, saffron color and close it with the lid and cook for 30 minute.

4. Now server hot with lemon wedges or yoghurt.

Mango Chicken Recipe

Ingredients to make Mango Chicken curry :

1. 250 gm – Chicken (cut into small pieces)
2. 1 cup – Raw or Ripe mango as per taste(peeled and minced)
3. 75 gm – Coconut & poppy seed paste
4. Chilli powder – As per taste
5. 2 bunches – Coriander leaves(fine chopped)
6. ½ tsp – Ginger garlic paste
7. ½ tsp – Turmeric powder
8. 200 gm – Onion paste
9. Oil as required
10. Salt as per taste
11. Direction to make Mango Chicken Curry :

1. Heat little oil on a pan and fry onion paste to light brown.Add chicken pieces and cook for a while on low heat(flame).

2. Add ginger garlic paste and Turmeric powder and cook for more 5 to 6 minutes.Add coconut,chilli powder, poppy seed paste and salt cook until tender.

3. Now add minced mango and cook for 10 to 12 minutes.

4. Garnish with coriander leaves.

5. Hot mango chicken curry is ready to serve.

Time for tea in the kitchen

The Chinese so love their tea, they haven't just turned the art of tea-drinking into a refined social ritual; they've also perfected techniques and recipes for cooking with tea. 

And various types of leaves can indeed bring their unique flavours — grassy, leafy or smoky — to a range of dishes from simple snacks like tea eggs to elaborate dishes like smoked poultry and braised meats. 

I remember vividly a meal at a tea room in Singapore's carefully restored Chinatown. First, there were the various teas to be tasted in delicate porcelain cups. Then came the meal, a simple dish of steamed chicken, served with pokchoy and steamed rice, no more, and it was delightful. The chicken had been rubbed with tea leaves, scattered with Chinese spices and herbs, foil-wrapped and steamed. The meat, golden-hued from the tea, was moist and fragrant. And the broth which it had exuded tasted so good. It's one of those meals you never forget. 

And chefs in other parts of the world have also picked up those cues, serving exotica like tea-smoked duck breast and putting tea leaves into their rubs, and marinades. Desserts like Oolong jellies and tea-soaked fruit concoctions are finding their way into menus. 

To use tea in your cooking, you can steam, braise or stir-fry by adding a brew to the other ingredients. For cooking purposes, tea has to be brewed a little differently. You should leave the tea to infuse for about 30 minutes in pure water that is at room temperature. Then strain and use in dishes. For instance, you can stir-fry green beans with garlic, and finish with a couple of tablespoons of tea brew and season with salt. 

You can also marinate lamb chops or other cuts of meat in a tea liquid. Or, roll meats in crushed tea leaves and have it turn into an aromatic crust while grilling. You will have to use ultra tender leaves for this, though. 

As in wine, you don't have to use your best Darjeeling for cooking. But use good quality teas, both black and green, experiment and find out what flavours you like. 

Tea Eggs 
Take 6 eggs and boil them in three cups of water for 10 minutes. Lift them out and when cool enough to handle, tap the shells all over with a spoon to crack them without breaking entirely. Place the eggs back in the water with a tablespoon of sea salt and two tablespoons of good black or green tea leaves. Allow to simmer for an hour. Let the eggs steep in the liquid for another half and hour. Then lift out and peel the shells. You will have eggs with a pretty marbled effect and a unique flavour. Slice in halves and eat as a snack; these make great picnic foods too. 

Homemade orange chicken recipe

Ingredients:

½ cup buttermilk, 3 lbs, Skinless chicken breasts, ½ cup flour, ½ tsp pepper, 1 cup water, 12 inch skillet, 2 ½ tsp orange juice, 1 cup brown sugar, 1/3 cup rice vinegar, 2 tbsp soy sauce, 1/3 cup lemon juice, ½ tsp minced garlic, ½ tsp minced ginger root, ¼ tsp red pepper flakes, 3 tbsp cornstarch

Method:

Pour the ½ cup of buttermilk into a large bowl. Cut the chicken breasts into bite-sized pieces and add them to the bowl. Stir until all the chicken pieces are coated with buttermilk. Combine the flour, salt and pepper into a separate bowl. One by one, dip each piece of chicken into the flour mixture until completely coated with flour. Shake off any excess. Heat oil in a deep fryer to 375 degree F. Add a few pieces of chicken to the oil at a time and fry for 3 -4 minutes until golden crispy. Place the fried chicken on tissue paper to soak up the excess oil. Mix together the water, orange juice, brown sugar, soy sauce, lemon juice, minced garlic, minced ginger root and red pepper flakes in a bowl. Place the mixture into a saucepan and heat on high until it starts to boil. Combine the cornstarch and about 4 tbsp of water into a small bowl and stir until the cornstarch dissolves. Add this mixture to the boiling saucepan and stir for about 5 more minutes. Reduce the heat to low and before adding the fried chicken pieces to the sauce. Allow the chicken to simmer in the sauce for 5 minutes before serving.

Chicken price out of reach

The rising mercury levels in the State are literally keeping the people on the edge and so is the case with the prices of chicken.

With temperatures hovering above 40 degree Celsius, the cost of chicken has almost doubled to about Rs.180 per kg, leaving food lovers in a sticky situation.

While the price of a kilo of a fully dressed chicken was between Rs.80 to Rs.90 a few weeks ago, citizens are forced to shell out that much amount for a ‘live' bird.

That is not all; poultry industry experts say that the high temperatures are taking the toll on the birds as they are failing to gain weight.

“Because of heat, birds are not eating, resulting in poor weight. With already high mortality rate among the poultry and failure to gain enough weight by the live birds, the availability of the chicken has taken a plunge,” said K.G. Anand, general manager of Venkateswara Hatcheries.

Apart from excessive the heat, the prices of the chicken feed have also increased tremendously and this too is affecting the total cost, he explained.

“There is an acute shortage of corn and soya, major ingredients of the chicken feed, resulting in the increase in the cost of each kilo of chicken feed by Rs.16. On an average, a chicken has to be fed with four kilos the feed for it to gain sufficient weight, so there is an increase of Rs. 64 per chicken in the input costs,” Mr. Anand said.

Though MeT officials predict that the capital will receive rainfall soon, Mr. Anand said that the prices of chicken will not drop back to the earlier levels of Rs.80 per kg.

“Among all other meat forms, chicken is the only meat that is available throughout the year. While fish is available only during few seasons, availability of mutton is also not satisfactory owing to the lack of grazing pastures. Even vegetables will not be available till July-end and hence demand for chicken will be high,” he observed.

But, mercifully, the high chicken prices will not have an effect on the cost of eggs, according to K.V.S. Subba Raju of National Egg Coordination Committee (NECC). “Eggs are available for Rs.2.60 each and we do not fore see any drastic increase in their prices”, he said.

The mortality rate of chicken or sweltering heat does not have much of an effect on egg production and at the most the prices might go up to Rs.3.50 per egg, he added.