HYDERABADI MUTTON BIRYANI

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

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.

EGG FRIED RICE

Egg Fried Rice Recipe

Learn how to make Egg Fried Rice recipe using our easy to make homemade Egg Fried Rice recipes. Try this homemade Egg Fried Rice cooking recipe at your home.

Recipe Ingredients:

1. 2 eggs
2. 1/4 tsp salt
3. beat together the salt and eggs
4. 1 coarsely chopped onion
5. 2 tbsp oil
6. 2 cloves garlic-finely chopped
7. 1/4 tsp ajinomoto-optional
8. 1 tbsp celery-finely chopped
9. 1 tsp soya sauce
10. 1 tsp vinegar
11. 1 tsp chilli sauce
12. 2 tbsp oil
13. 1 cup rice

Recipe Procedure:

1. Boil the rice, rinse under cold water till cool, and work 1 tbsp oil into it. Leave it to drain. Heat 1 tbsp oil. Add the eggs and cook them, stir frying all the time so that they are cooked to a scramble. Keep aside till ready to use.
2. Heat the rest of the oil in a wok add the garlic and onion and stir-fry together over high heat for about 5 minutes or till the onion looks transparent, but is not soft.
3. Add the rice, Soya sauce, chilli sauce, vinegar and celery and mix together continuing to stir-fry over high heat. Serve hot, garnished with the scrambled egg.
4. For vegetable fried rice, omit egg and add mixed cooked vegetables after the onions are transparent.

TOMATO RICE

Tomato Rice Recipe

Learn how to make Tomato Rice recipe using our easy to make homemade Tomato Rice recipes. Try this homemade Tomato Rice cooking recipe at your home.

Recipe Ingredients:

1. 3 cups rice-soaked
2. 5 medium sized tomatoes
3. 1 medium size onion-chopped
4. 3/4 cup chopped carrot and beans
5. 1 cup green peas
6. 2 green chillies-sliced
7. 1 inch cinnamon stick
8. 4 cloves
9. 3 cardamoms
10. 3 bay leaves
11. 1 tbsp ginger garlic paste
12. 1 tbsp ghee
13. 2 tbsp chopped coriander leaves
14. 4 tbsp oil
15. salt - to taste

Recipe Procedure:

1. Boil the Tomatoes and squeeze out the juice, add water to make 6 cups of tomato juice.
2. Pour oil in the pressure cooker and heat it over the stove.
3. Add bay leaves, cardamom, cloves and cinnamon stick and fry till they change color.
4. Add onion, chillies, chopped carrot and green peas and fry for 3-4 minutes on high flame and then add ginger garlic paste and fry for another 1 minute.
5. Add soaked rice and fry for a minute or so and then add salt and prepared tomato juice and close the cookers lid and let it cook under pressure till 2 whistles.
6. Before serving, add ghee and chopped coriander leaves to hot tomato rice.

LEMON RICE WITH CURD

Lemon Rice with Curd Recipe

Learn how to make Lemon Rice with Curd recipe using our easy to make homemade Lemon Rice with Curd recipes. Try this homemade Lemon Rice with Curd cooking recipe at your home.

Recipe Ingredients:

1. 1 cup cooked rice
2. 2 tsp oil
3. 20 curry leaves
4. pinch of asafoetida
5. 1 tsp rai
6. 1/2 tsp ginger
7. 2 green chillies
8. 4 whole red chillies
9. 2 tsp urad ka daal
10. 2 tsp channa ka daal
11. 1/2 tsp turmeric
12. 4 tsp lemon juice
13. Salt to taste
14. 3 tsp water
15. Fresh coriander to garnish

Recipe Procedure:

1. Boil the rice, drain and keep aside.
2. Heat the oil, add rai, asafoetida, curry leaves, ginger, chillies, urad daal, channa daal and the turmeric.
3. Add the lemon juice, salt, water and simmer for 3 minutes.
4. Add the rice and mix well. Finally garnish with coriander.
5. For the curd, whisk well, add cucumber and put a tarka of curry leaves, red pepper powder, rai and urad daal.