DEAR VIEWERS,IF YOU WANT TO KNOW MORE INFORMATION ABOUT IMMIGRATION/STUDY ABROAD/LIVE AND WORK IN DIFFERENT COUNTRIES, PLEASE GO THROUGH THE RESPECTIVE COUNTRIES IMMGRATION SECTION IN THIS SITE. ALSO NOTE THAT THE IMMIGRATION RULES WILL KEEP ON CHANGES FROM YEAR TO YEAR SO WE ADVISE YOU TO KEEP AN EYE ON THE RESPECTIVE COUNTRY IMMIGRATION SITES FOR UP TO DATE INFORMATION.THANK YOU FOR VISITING EZEEGUIDE

HYDERABADI MUTTON BIRYANI

Posted by Feerojkumar On 11:08 1 comment



Hyderabadi Mutton Biryani Recipe

Hyderabadi Mutton Biryani is a very famous Hyderabadi main course dish. Learn how to make/prepare Hyderabadi Mutton Biryani by following this easy recipe.

Ingredients:

  1. 1 kg Rice
  2. 1 kg Mutton
  3. 10 gm Cardamom
  4. 10 gm Cinnamon
  5. 10 gm Cumin Seeds
  6. 10 gm Cloves
  7. 40 gm Ginger
  8. 20 gm Garlic
  9. 100 gm Green Chilies
  10. 50 gm fried Onion
  11. 1 bunch Coriander Leaves
  12. 1 bunch Pudina Leaves
  13. 1/4 cup Yogurt
  14. 1/4 kg Ghee

How to make Hyderabadi Mutton Biryani:

  1. Wash mutton and keep it aside in a vessel.
  2. Grind green chilies, ginger, garlic, cinnamon, cumin seeds, cloves, fried onion, coriander leaves, and pudina leaves together. Add this mixture to the meat.
  3. Add yogurt and mix the ingredients thoroughly. Leave aside for half an hour.
  4. Heat the oil which you had used to fry onions in a cooker.
  5. Add the marinated mutton and cook for 4-5 whistles. Henceforth, lower the flame and cook for 5 minutes.
  6. Boil 2 liters of water in a vessel and add rice.
  7. Take out semi-cooked rice from the vessel and spread it on the meat and spices mixture, to form a layer.
  8. Combine one cup of boiled water with 1/4 kg ghee. Pour over the rice.
  9. Place a plate on the vessel and seal its edges with kneaded dough.
  10. Cook for 15 minutes on medium heat.
  11. Turn off the heat and leave the biryani for 15 minutes, after which it will be ready to be served.

HYDERABADI CHICKEN DUM BIRYANI

Posted by Feerojkumar On 10:58 2 comments



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.

Nostradamus Decoded- A Man who saw tomorrow

Posted by Feerojkumar On 05:48 No comments

The predictions of the prophet Michel Nostradamus have fascinated people for centuries, and many believe that his prophesies relate to the catastrophes that take place in the world we live in today. For the first time, his words will be put to forensic test as we search for the truth about one of history’s most mysterious and misunderstood characters. Discovery Channel invites you to step back in time to an age where the church made the rules and suspected heretics were burned at the stake. Nostradamus was forced to fight against his visions to save his life, until word spread of his prediction of the death of King Henry II of France. His mystical abilities led to dangerous defiance of the church and delved into a dark world of fear, astrology, heresy, sex and scandal.