HYDERABADI BIRYANI CHICKEN INDIAN RECIPES

 HYDERABADI 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

1. Grind the red chilies and cashewnuts to a fine paste.
2. To the mutton apply the ginger - garlic paste and beaten curd. Set aside.
3. Heat 4 tablespoons ghee and fry the red chili masala.
4. Add the marinated mutton, ¼ of the fried onion, one teaspoon garam masala and salt to taste.
5. Keep frying till ghee separates. Add 1½ cups warm water. Pressure cook till tender.
6. Heat dekchi, add 1 tbsp ghee and fry the sabut masala.
7. Add the rice and fry a little. Add the green chilies and salt to taste.
8.Add enough warm water. Cook till rice is done, remove and spread on a thali, discarding the whole masala.
9. Mix together the chopped kothmir, pudina, garam masala and fried onion. Set aside.
10.Take a heavy bottlomed dekchi and line it with ghee.
11.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.
12.Cover with rice, followed by a mutton layer. Finish with a rice layer.
13.Sprinkle the rice with saffron milk and dot with ghee.
14.Cover tightly and place over a griddle for dum for 20 minutes. Serve hot, garnished with eggs cut into halves.

CHICKEN BIRYANI INDIAN RECIPES

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 2 tbsp.
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 3 tsp.
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
1. Pick, wash and soak rice in water for about 30 minutes.
2. Boil water, add ½ of the Whole Garam Masala , bayleaf and salt and boil rice till ¾th done. Drain rice and keep aside.
3. 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.
4. 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.
5. 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.
6. Dissolve saffron in warm milk and keep aside.
7. 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.
8. 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.

GRILLED FISH INDIAN RECIPES

GRILLED FISH Grilled spiced pomphret. A real treat for sea-food lovers

INGREDIENTS

Pomphret,big 1 no.
Garam masala 1 tsp.
Coriander powder 1 tsp.
Vinegar 2 tbsps.
Ginger garlic paste 1 tbsp.
Chilli powder To taste
Oil 1 tsp.
Salt To taste

METHOD

1.Rub the fish with salt, chilli powder, garam masala, vinegar, coriander powder and ginger garlic paste. Keep it aside.
2. Line a pan with oil and grill the fish.
3. Serve hot.

SPICY FISH INDIAN SPICE

SPICY FISH No one can eat just one - you won’t be able to resist this spicy fish.

INGREDIENTS
Fish(centre bone river fish) 1 kg.
Malt vinegar ½ cup
Ginger paste 3 tbsp.
Garlic paste 3 tbsp.
Green chili paste 4 tsps.
Ajwain 3 tbsp.
Red Chili Powder 1 tsp.
Turmeric ½ tsp.
White pepper powder ½ tsp.
Gram flour 1 cup
Orange colour Few drops
Oil to fry
Salt to taste

METHOD

1.Wash the fish and cut into 1/2" thick slices and pat dry.
2.First Marination:
- Dissolve salt in vinegar and leave the fish in this marinade for atleast 25 mins.
- Remove, place between two napkins and press gently to remove the excess moisture.
3.Second Marination:
- Mix the ginger,garlic & chili paste, ajwain, red chillis, turmeric, pepper and salt with gram flour.
Add 7 tbsps of water and orange colour and make a paste of coating consistency.
- Apply the paste on both sides of the fish and arrange them on a tray atleast an inch apart. Keep aside for 20 mins.
4.Heat ghee in a frying pan and fry the fish over medium heat until well cooked.

TANDOORI FISH INDIAN RECIPES

TANDOORI FISH Delicious grilled fish marinated in Yogurt and spices

INGREDIENTS

Fish 800 gms.
Ginger 1 cm. piece
Cumin seeds 1 tsp.
Chili powder ½ tsp.
Amchoor 1 tsp.
Turmeric powder ½ tsp.
Ghee 1 tbsp.
Garlic 1 tbsp.
Salt to taste
Dry mint leaves 1 tsp.
Lime juice 1 tsp.
A little curd

METHOD

1. Grind together garlic, ginger, cumin seeds to a smooth paste. Add amchoor, chili powder, salt and Curd/Yogurt.
2. Clean and remove the skin of the fish and cut the fish crosswise into desired size pieces. Sprinkle with lime juice and set aside for 10 minutes.
3. Marinate the fish with the ground paste for 3 hours.
4. Remove the excess marinade, brush the wire mesh with oil and place the fish on it in the preheated tandoor/grill.Cook for 3 to 4 minutes.
5. Turn the fish over and smear with Ghee. Continue cooking for another 3 to 4 minutes until done. Brush the ungreased side with ghee and return to tandoor /grill for another minute.

FISH CURRY INDIAN RECIPES

FISH CURRY Boneless fish fillets cooked in a blend of coastal spices and coconut milk. A typical Indian curry

INGREDIENTS

Boneless fish 12 fillets
Mustard seeds 1 tsp.
Garlic, chopped 8 cloves
Ginger, julienne 1" 1 no.
Green chilies, slit lengthwise,
deseeded and julienned 6 nos.
Onions, grated 150 gms.
Curry leaves 24 nos.
Tomatoes, pureed & strained 3 nos.
Turmeric powder ½ tsp.
Coconut milk 2 cups
Vinegar 1 tbsp.
Coriander leaves 1 tbsp.
Oil 2 tbsp.
Salt To taste

METHOD

1.Heat oil in a pan and season with mustard seeds.
2. Stir over medium heat until they begin to splutter.
3. Add garlic and ginger and stir for a minute. Add green chilies. Add onions and sauté until brown. Add turmeric powder,curry leaves and tomatoes. Fry for 2-3 minutes.
4. Add the coconut milk. Bring to a boil.
5. Add fish, salt and vinegar. Cover and simmer for a few minutes till the fish is tender. Stir only once or twice and very gently to make sure that the fillets do not break.
6. Taste and adjust the seasoning. Garnish with coriander leaves and serve with Steamed Rice.

FISH FRY INDIAN RECIPES

FISH FRY Boneless fish fillets coated with a blend of Indian spices and then deep fried to perfection

INGREDIENTS

Boneless fish fillets 500 gms.
Red chili powder ½ tsp.
Ground cumin 1 tsp.
Ground coriander ½ tsp.
Garlic, crushed 3 nos.
Ground anise seeds (fennel) 1 tsp.
Lemon juice 1 tbsp.
Oil For deep-frying
Salt To taste


METHOD

1. Remove skin from fish, rinse and pat dry with paper towels. Cut into large chunks.
2. Mix together cumin, coriander, ground anise, chili powder, garlic, lemon juice and salt, blending to a smooth paste.
3. Spread over fish, cover and refrigerate for an hour.
4. Half fill a deep pan or Kadhai with oil and heat. Fry the fish, until golden brown.
5. Drain on paper towels. Serve hot.

EGG VANDALOO INDIAN RECIPES

EGG VANDALOO Hard-boiled eggs in a spicy but tasty gravy.

INGREDIENTS

Hard boiled eggs 4-5 nos.
Onions 2 nos.
Dry red chilies 4 nos.
Garlic 5 flakes
Ginger 1 piece
Cummin seeds ½ tsp.
Cinnamon 1 piece
Garam masala 1 tsp.
Vinegar ¾ cup
Sugar 1 tbsp.
Ghee 2½ tbsp.
Salt To taste

METHOD

1. Grind the red chilies, garlic, ginger and cummin seeds with a little vinegar and salt to taste.
2. Chop the onions and fry in ghee, then add the ground paste and cinnamon to it.
3. Then add sugar, vinegar and garam masala.
4. Shell the eggs, cut into halves, lengthwise and add to the curry.
5. Cook till the gravy thickens and serve with rice or rotis.

EGG CURRY INDIAN RECIPES

EGG CURRY Spicy egg gravy ready in a jiffy

INGREDIENTS

Eggs 6 nos.
For the masala :
Coconut ½ piece
Red chilies(roasted) 5 nos.
Coriander seeds(roasted) 2 tsp.
Ajwain seeds(roasted) 1 pinch
Methi seeds(roasted) 1 pinch
Jeera seeds(roasted) 1 pinch
Onion(chopped fine) 1 no.
Salt to taste
For seasoning : Onion(chopped fine) 1 no.
Oil 2 tbsp.

METHOD


1.Grind to a paste the ingredients for the masala.
2.Put the paste in a vessel and boil along with 4 cups of water and one onion.
3.When the curry is boiling, lower the flame anbreak the six eggs one by one into the curry.
4.Add salt and cook till the eggs are done and remove from the flame and keep aside.
5.Take another vessel, put some oil in it and fry one onion till brown.
6.Pour the curry over it.
7.Boil for a little more time and remove from the flame.

MUTTON SHAMI KABAB INDIAN RECIPES

SHAMI KABAB Minced meat balls, flattened and shallow fried.A speciality in Nawabi cuisine

INGREDIENTS

Kheema without fat 500 gms
Chana dal (washed and soaked in water for
½ hour) 2 tbsp.
Garlic flakes 10 nos.
Ginger 1" piece
Garam masala 1 tsp.
Elaichi 2 nos.
Dalchini pieces 2 nos.
Lavang 3 nos.
Dhania jeera powder 1 tsp.
Pepper A pinch
Chili powder 1 tsp.
Kothmir and Pudina chopped A handful
Egg 1 nos.
Lemon juice ½ no.
Onion minced 1 nos.
Oil/Ghee For frying
Salt To taste


METHOD

MUTTON DAL GOSHT INDIAN RECIPES

DAL GOSHT Boneless mutton marinated in yoghurt and a blend of spices, sauted in a dal mixture - A Hyderabadi Famous Dish and servered every where.

INGREDIENTS

Boneless mutton 1/2 kg.
Chana dal 1/2 cup
Tur dal 1/2 cup
Onion slice 4 nos.
Tomatoes chopped 2 nos.
Curd 1/2 cup
Lime juice 1 no.
Turmeric powder 1 tsp.
Red chili powder 1 tsp.
Mustard seeds 1/2 tsp.
Coriander powder 2 tbsp.
Garam masala,whole 1 tsp.
Garlic chopped 1 tbsp.
Ginger chopped 1 tbsp.
Cumin seeds 1 tsp.
Garam masala powder 1 tsp.
Coriander chopped 2 tbsp.
Green chili chopped 2 tbsp.
Amchur powder 2 tsp.
Oil 3 tbsp.
Salt To taste

METHOD

BEAF STEAKS INDIAN RECIPES

BEAF STEAKS Marinated beef pieces fried to give a delicious flavour.

INGREDIENTS

Beef (undercut) 1 kg.
Peppercorns 10 nos.
Pepper powder ¼ tsp.
Worcetershire sauce 2 tsps.
Bay leaves As required
Ghee 4 tsps.
Salt To Taste

METHOD

1.Wash the meat, cut into medium size pieces and then flatten each meat piece.
2.Then marinate the meat with the sauce, pepper powder and salt.
3.Next add the peppercorns, bay leaves and oil and keep overnight.
4.Heat oil in a frying pan and fry the meat pieces on both sides.
5.Cook on a low flame till the meat is tender and cooked.
6.Serve hot.

MUTTON SEEKH KABAB INDIAN RECIPES

INGREDIENTS

Lamb mince 400 gms.
Chopped ginger 1 tsp.
Chopped green chili ½ tsp.
Chopped green coriander ½ tsp.
Garam masala powder 1 tsp.
Red chili powder 1 tsp.
Oil 1 tsp.
Salt As per taste

METHOD

1. Squeeze mutton mince in a dry cloth to remove excess water.
2. Mix all the above ingredients except oil. Knead well.
3. Divide into 8 equal portions and make balls.
4. Spread the mince balls on to the skewers, using a wet hand. Press evenly to get kababs of six inches length.
5. Roast in a moderately hot tandoor for 7-8 minutes or in a pre-heated oven(175° C) for 10 minutes.
6. Baste with oil and again roast for 2 minutes.

Note : For Seekh Kababs, use mince which has been passed through a mixer twice.

MUTTON HALEEM INDIAN RECIPES

HALEEM An exotic dish made with mutton, wheat and a mixture of three dals

INGREDIENTS

Mutton 250 gms.
Wheat, soaked overnight, drained, pounded & husked 1 cup
Channa dal,soaked for 1/2 hour A handful
Moong dal, soaked for 1/2 hour A handful
Masoor dal, soaked for 1/2 hour A handful
Chili powder 1 tsp.
Haldi 1/2 tsp.
Onions, sliced and fried crisp 2 nos.
Dhania powder 1 tsp.
Ginger-garlic paste 2 tsp.
Ghee 4 tbsp.
Salt To taste

METHOD

1. Heat 6-8 cups of water in a heavy bottomed dekchi.
2.Allow the water to boil, then add the drained dal, wheat and mutton along with the ginger-garlic paste, haldi, chili powder, dhania powder and salt to taste.
3.Cook over low heat till mutton is tender, stir and mash well.
4.Add the crushed fried onion, heat the ghee and pour it over the Haleem.
5.Sprinkle lemon juice and serve hot.

MUTTON KEEMA MATAR(Green peas) INDIAN RECIPES

KEEMA MATAR A famous dish made of mutton mince, green peas and seasoned with delicious masalas.

INGREDIENTS

Mutton mince 750 gms.
Shelled Green peas 1 cup
Onions, chopped fine 2 nos.
Green chillies 2 nos.
Garlic, crushed 8 cloves
Ginger, chopped fine 1" piece
Red chili powder 3/4 cup.
Coriander Powder 1 tsp
Cumin powder 1 tsp.
Coriander Leaves 1/2 cup
Garam masala powder 1 tsp.
Lime juice 11/2 tbsps.
Water 11/4 cups
Oil 4 tbsps.
Salt to taste

METHOD

1. Clean, wash and drain the mutton mince thoroughly.
2. Wash the peas, drain. Peel and chop the onions and garlic finely. Peel the ginger and grate. Wash and mince the green chilies. Clean, wash and chop the coriander leaves.
3. Heat oil in a thick bottomed pan and add the chopped onion. Fry till lightly browned. Add garlic and stir-fry for a minute.
4. Add mutton mince, grated ginger, minced green chilies, coriander powder, cumin powder and red chili powder. Stir-fry for five minutes breaking up any lumps if formed. Add ¾ cup of water, bring to a boil. Cover, lower the heat and simmer for half an hour.
5. Add peas, chopped coriander leaves, salt, garam masala powder, lemon juice and the remaining water. Mix well and simmer covered for about ten minutes till the peas are cooked well. Adjust seasoning.
6. Serve hot.

MUTTON TIKKA INDIAN RECIPES

MUTTON TIKKA Marinated mutton pieces cooked in Tandoor

INGREDIENTS

Mutton pieces( boneless) ½ kg.
Ginger 1 inch.
Garlic 6 cloves
Amchoor 1 tsp.
Well beaten curd ½ cup
Meat tenderizer / peeled unripe
banana 4 cm.
Garam Masala Powder 1 tsp.
Chilies 3
Cumin seeds ½ tsp.
Sliced lemon & onion rings
Salt 2 tsp.

METHOD

1.Grind ginger, garlic, cumin seeds, papaya and red chilies to a paste.
2. Combine Garam Masala Powder, Curd/Yogurt, salt and amchoor.
3. Mix all the above ingredients to the mutton mince.
4.Marinate the mutton mince in the refrigerator for 3-4hours.
5.Make small balls of the mutton mince and place on to skewers & cook in a moderately hot tandoor for 6 to 8 minutes.
6.Baste the mutton pieces with oil and again put in the tandoor.
7.Cook until brown, turning as required.
8.Serve hot with sliced lime and onion rings.

MUTTON CHOPS INDIAN RECIPES

MUTTON CHOPS Enjoy these mutton chops prepared with spices and curd

INGREDIENTS

Chops ½ kg.
Curd 1 ½ cup
Tomatoes 200 gms.
Garam masala ½ tsp.
Ginger 75 gms.
Green chili A few
Red chili To taste
Nutmeg A pinch
Coriander powder 2 tsps.
Coriander leaves(chopped) ½ cup
Ghee 3 tbsps.
Salt To taste

METHOD

1.Put chops in pressure cooker with chopped chilies along with tomato, salt, coriander leaves and pressure cook for 5 minutes till half done.
2.Then add ghee(oil) and fry for 10 minutes.
3.Mix all dry spices, garam masala red chili powder, coriander powder and nutmeg in curd and beat it.
4.Mix this in the chops and fry for 3 minutes.
5.Pressure cook for 3-5 minutes.
6.Garnish with coriander leaves and serve hot.

MUTTON BRAIN CURRY

MUTTON BRAIN CURRY Tasty mutton brain prepared with curds

INGREDIENTS

Mutton brain(blanched and cleant) 2 nos.
Curds 1/4 cup
Garlic 6 flakes
Onions(chopped) 2 nos.
Coriander seeds 2 tsps.
Garam masala 1 tsp.
Mango powder 1 tsp.
Coriander leaves As required
Red chilies 3 nos.
Ghee 3 tbsps.
Salt To taste

METHOD

1.Grind to a paste all the ingredients except mutton brain, curds and coriander leaves.
2.Heat the ghee well in a karahi and fry the paste till it turns brown.
3.Add the mutton brain and fry for some time.
4.Add the curds and cook for 10 minutes.
5.If required you can add half a cup of hot water.
6.Garnish with coriander leaves.
7.Serve hot as a side dish.

MUTTON KOFTA CURRY INDIAN RECIPES

MUTTON KOFTA CURRY Mince balls in a thick masala gravy

INGREDIENTS

Mutton, boneless 1 kg.
Onions 2 nos.
Besan (roasted) 2 1/2 tbsps.
Egg 1 no.
Ginger, finely cut 2" piece
Green chilies, finely cut 6 nos.
Green chili chopped 11/2"piece
Red chili powder 1 tsp.
Salt To Taste
Oil for frying. To Taste.
For the curry
Onions 3 nos.
Garlic 3-5 cloves
Ginger 1 1/2"inch piece.
Haldi powder 1tsp.
Tomatoes, boiled & skinned 1 cup.
Coriander leaves 2 tsps.
Red chili powder 1 tsp.
Garam masala 1 tsp.
Salt To taste

METHOD

1.For the koftas, mince the meat with all the other ingredients.
2.Remove the mixture and shape into balls.
3.Deep fry these balls till golden brown and keep aside.
4.For the curry, fry the onions, garlic and ginger till golden brown.
5.Add the rest of the curry ingredients with enough water to make a gravy.
6.Bring to a boil, add the fried koftas and simmer for 45 mins.
7.Garnish with chopped coriander leaves before serving.

DHANIA KEEMA INDIAN RECIPES

DHANIA KEEMA Minced mutton marinated and cooked in an exotic blend of coriander, spices and yogurt.

INGREDIENTS

Mutton kheema 500 gms.
Yogurt ½ cup
Onion chopped 2 nos.
Coriander chopped 1 cup
Juice of a lemon
Cumin Seeds 1 tsp.
Green chilli chopped 2 tbsp.
Whole Coriander 1 tsp.
Whole Garam Masala 1 tsp.
Black pepper 1 tsp.
Ginger chopped 1 tbsp.
Coriander powder 1 tbsp.
Garam Masala Powder 1 tsp.
Garlic chopped 1 tbsp.
Ghee 2 tbsp.

METHOD

1. Marinate the mince meat with lemon juice, Curd/Yogurt, salt, Garam Masala Powder and half of the Green coriander (dhania). Keep aside for 1 hour.
2. Take oil in a pan. Add cloves, cinnamon, cumin seeds and whole oriander. Put onions and fry. Next add in green chillies and chopped garlic. Mix well.
3. Add the mince and fry it for some time.
4. Once fried, add coriander powder and mix well.
5. Add freshly ground pepper powder.
6. Finally put in a generous quantity of coriander, a pinch of salt, Whole Garam Masala and lemon juice. Cook on a low flame.