Hyderabadi Mughlai Chicken Biryani
Indian Hyderabadi cuisine has some very popular, classic Indian recipes such as zafarani pulao, veg and non-veg biryani, mirch ka salan, dum ka murgh, keema, bhuna Ghost, Kebabs etc. The speciality of Hyderabadi recipes are perfect blend of correct spices and a distinct aroma.There are variety of famous chicken recipes cooked in hyderabadi cuisine. The following recipe “Hyderbadi Chicken (Murg) Biryani” is chicken biryani cooked in pure Hyderabadi style which is a very popular dish from imperial Mughal kitchens of ancient India.
Ingredients:
- 3 lb fresh skinless, boneless whole chicken, cut into medium size pieces
- 3 cups basmati rice
- 3/2 cups butter
- 1 1/2 cup salt less butter or desi ghee (clarified butter)
- 10 – 15 cloves
- 8-10 whole cardamom
- 5 -6 bay leaves
- 1 medium size red onion, chopped
- Few green chili peppers
- 2 1/2 tablespoons ginger garlic paste
- 1 1/2 cups curd (Indian yogurt)
- Few fresh curry leaves
- 5 cups water
- 2 tbsp cilantro leaves, chopped
- Salt as per taste
Clean, wash and soak the rice in the water, sufficient enough to cover the amount of rice soaked and keep it for 30 minutes then drain it out. Meanwhile, Heat a wide and deep pan / skillet over low-medium heat and add all the ghee into the pan. When ghee (butter) is slightly hot, add cloves, cardamoms & bay leaves into the ghee and stir in for few seconds.
Add chopped onions and again stir for about 5-7 minutes. Add green chili peppers, ginger garlic paste, curry leaves, salt and mix it with other ingredients.
Whip the yogurt and add into the skillet. Add chicken pieces. Mix all the ingredients together for few times and let it cook for about half an hour until curry liquid consistency remains just one cup. Keep string and flipping the chicken pieces in regular intervals.
When chicken is done, add rice, water and cilantro leaves over the chicken and again stir to mix all the ingredients together. Let it cook until water starts boiling. Now, simmer the heat, cover the pan properly with glass lid or aluminium foil and allow it to cook for next 20-22 minutes.
Classic hyderabadi chicken biryani is ready to serve. Chicken biryani goes best with hyderabadi mirch ka salan but onion or chick pea raita could also be used as best substitutes
Chicken Biryani
Chicken Biryani is one of the most popular Chicken Rice Recipes among all Chicken and Rice recipes. It is classic Indian dish preferred all around the globe. It is also the most preferred dish on occasions like wedding, anniversary and festivals etc. It popular non vegetarian dish made of chicken and basmati rice. This is simply delicious rice dish can be kept for few days and can still be served up to few days. Biryani can also be made similarly with mutton or fishes.Ingredients
- Basmati rice – 2 cups
- Chicken pieces – 3/4 kg.
- 1 big sized , sliced potatoes
- Onion – 3 large, sliced
- Yoghurt – 1 cup
- Ginger paste – 1 tsp
- Garlic paste – 1/2 tsp
- 2 Green chillies
- Tomato puree – 1/2 cup
- Red chilly powder – 2 tsp
- Turmeric powder – 1 tsp
- Cumin powder (roasted) – 1 tsp
- Cardamom powder – 1/2 tsp
- 1-2 cinnamon sticks
- Garam masala powder – 2 tsp
- Milk – 1/2 cup
- Saffron – a pinch
- Coriander powder – 1 tsp
- ½ cup chopped Green coriander leaves
- Water – 3 1/2 cups
- Oil – 7 tbsp
- Salt as required
Method
Grind ginger, garlic red chilly, and make a paste. Marinate the chicken with the above made paste and also with turmeric powder, roasted cumin powder, garam masala powder, coriander powder, yogurt and salt and salt for at least 2 hour. Wash the rice and soak in water for 15 minutes.
Now heat oil in a pan in medium flame. First fry the sliced potatoes separately till they turn slightly brown. Keep it aside. Heat up oil and ghee in a pressure cooker. Fry Remove onions till they turn golden brown. Keep aside half of fried onions for garnish. Add cinnamon sticks, cloves, 2 green chilies and add marinated chicken pieces, tomato puree, and fry till the chicken is well cooked. Now at this stage of cooking add 3 and half cups of water and half cup of milk and 2 cups of basmati rice into the cooker. Allow it to boil for 3 minutes. Mix them well and close the cooker with the lid. Cook up to 1 whistle.
Chicken Biryani is ready. Keep as it is inside the pressure cooker. It will make it softer and nice in taste. Serve hot. Take the hard boiled eggs. Slice them length-wise in half. Garnish with green coriander leaves and serve hot
Ginger chicken recipe
This Ginger Chicken Recipe is easy to prepare with all the ingredients available at home. It has a strong flavour of ginger which is used generously in this recipe.Ingredients:
- 800 gms chicken
- 400 gms onions
- coriander leaves for garnish
- 150 gms ginger
- 150 gms refined oil
- 50 gms garlic
- 3 tbsp red chilli powder
- 2 tbsp soya sauce
- 1 tbsp china salt (Ajinomoto)
- 10 gms garam masala powder
- salt for taste
- 4 green chillies
- ½ tbsp red orange colour
Clean chicken and set aside. Cut chillies and onions; grind them with a little salt. Do not add water at first because onions contain moisture. Add little water if required to make a paste.
Make a paste of ginger and garlic.
To this add soya sauce, red chilli powder, ginger garlic paste and sauté it for sometime. To this add salt, chicken and mix well.
Close the lid and cook on a low flame for about 20 minutes. Chicken is now ready.
Before taking off the pan from the stove add red orange colour mixed in a teaspoon of water, garam masala powder and mix.
Garnish with finely chopped coriander leaves and serve.
Variation: You can also use 150 gms of garlic and 50 gms of ginger to give this recipe a strong taste of garlic.
Chicken Valentine Recipe
Chicken Valentine Recipe is not very spicy and is easy to prepare. This chicken recipe can be served as a snack or can be served with any chicken gravy.Ingredients:
- 1 chicken leg piece
- 3 green chillies
- 15 gms cashew nuts
- ½ inch ginger
- a pinch of garam masala powder
- ¼ tsp black pepper powder
- salt for taste
- half bunch coriander
- 2 tsp lemon juice
- 30 gms refined oil
Choose a leg piece with skin. Clean the piece and cut the skin carefully, push it to one side of the bone. Now cut the flesh on the bone into pieces. Keep the flesh on the bone aside.
Cut this flesh into small pieces. To this mix green chillies, chopped ginger, cashew nuts and grind it. To this add chopped coriander, lemon juice, salt, garam masala and black pepper powder and mix well.
Stuff this mixture into the skin of the leg piece and tie it with a thread. Heat oil in a pan, place this leg piece and fry over a low flame till it is brown in colour and fully done. Chicken Valentine is now ready. Remove the thread and serve.
Chicken Korma in Coconut Milk
Chicken cooked in coconut milk is quite popular in kerala cuisine. There are various chicken recipes using coconut milk, yet here is a simple recipe with the richness of coconut, which is semi-gravy. Refined oil can be replaced with coconut oil to give a typical coastal taste.Prep time: 20 min
Cook time: 25 min
Serves: 2-3
Ingredients
- 500 gms chicken
- 1 large onion
- ½ tsp turmeric
- 1 tsp lime juice
- Salt to taste
- 1 cup thick coconut milk
- 1 tsp ginger garlic paste
- 2 tsp chilli powder
- 2 tsp garam masala powder
- Coriander for garnish
- Few chopped mint leaves
- 2 tbsp refined oil
Method
Wash chicken, marinate with salt and turmeric. Set aside for 30 minutes.Heat oil in a kadai, fry chopped onions till they start changing color. Add ginger garlic paste, mint leaves and fry for sometime.
Then stir in the chicken, chilli powder and mix well. Cook till chicken is half done. Pour coconut milk and half cup water and cook till chicken is fully done and gravy becomes thick. Add more water if necessary.
Before removing from the fire, sprinkle garam masala, add limejuice and mix well. Garnish with chopped coriander leaves.
Serve hot with rice.
Chicken Afgani
It’s a delicious, easy cooking recipe of chicken. The beauty of Chicken Afgani is, it can be prepared any time if prior marinating has been done. Sometimes we want to try some simpler recipes of chicken with minimum ingredients. Then Chicken Afgani is one the option. Its bit different from the conventional Indian chicken recipes. Kids enjoy it more because of its taste and it looks great.Ingredients:
- 500 g Chicken breast( cut into quarters)
- 3 cloves of garlic (crushed)
- 1 teaspoons grated ginger
- 1 big sized bay leaf
- 3 tablespoons double cream
- 1 cup yogurt
- 1 and half teaspoons cardamom powder
- 3 prepared cashew nut paste
- 4 tablespoons vegetable oil
- Salt and freshly ground black pepper
- Chat masala and fried onions for garnishing
- Chopped Coriander leaves
Method:
Wash the chicken pieces properly and give several cuts with a sharp knife. The cuts are usually made on both the sides of the chicken piece so that all the spices and lemon juice can get into the flesh nicely.
Marinate the chicken in a bowl with some black pepper, lemon juice and salt and keep it in a tight container for refrigeration for whole night. Take out the marinated chicken few hours before cooking otherwise it may take more time for cooking it.
Butter Chicken Recipe
This chicken recipe from the Indian sub-continent is a popular north Indian chicken dish made in a traditional rich sauce. The gravy is mild, but strong in flavours and uses rich ingredients such as cashew nuts and lots of butter, thereby the name ‘Butter Chicken’. This chicken recipe by far suits most palettes and is preferred by both native and foreign nationals alike.Ingredients:
- 1 whole chicken, cut into small pieces
- For the marinade:
- 1 tbsp tandoori masala (available in the local supermarket)
- 1 tbsp garam masala
- 1 tsp cinnamon powder
- 1 tsp cloves powder
- 1 tsp cumin powder
- 3 tbsp of yoghurt
- salt to taste
- 2 medium tomatoes blended to a smooth paste
- 2 medium onions chopped
- 1 tbsp ginger-garlic paste,
- 3 tablespoon powdered cashew nuts
- 2 tsp red chili powder
- 1 tablespoon yoghurt
- 100 gm butter for frying
- 1 tablespoon Cool Whip Method:
Mix all the marinade ingredients into a fine paste and coat the chicken well with the marinade and let stand to marinate for 1 whole hour. After the chicken has marinated for an hour, heat some of the butter and fry the chicken pieces till light golden brown, but not crispy. Remove the fried chicken onto a platter, drain and set aside for later use.
Now add the remaining butter, as there would be very little left from the chicken and fry the chopped onions till golden brown. Add the ginger-garlic paste and stir for a few minutes while sprinkling with water to stop it from sticking to the bottom. Stir till you see the oil separate.
At this point, put in the cashew paste, chilly powder and tomato paste and stir for another ten minutes. Now add the yoghurt, whipped cream and the fried chicken and mix well. Allow to cook till the chicken is tender.
Garnish with finely chopped coriander leaves and serve hot with naan or tandoori roti, both of which are traditional Indian breads.
Heat the oil into the pan for 4 minutes.
Now add the freshly ground black paper into it and let it cook for 5 more minutes. Garnish it with chopped coriander leaves and fried onions.
The Chicken Afgani is ready to be served with zeera or plain rice
Chicken hariyali kabab
If you were ever wondering how they make wonderful, mouth-watering kababs at the restaurant, here is a simple chicken recipe. Now you don’t have to plan for restaurants to taste this awesome Hariyali kabab. This recipe is suitable for beginners who are trying kababs for the first time and is good for large parties. You don’t have to deep fry and the mint leaves used in this recipe is excellent for digestion.Cooking time-40 min
Serves 1-2
Ingredients:
- 250 gms chicken
- 1 bunch pudina leaves
- 2 bunches coriander leaves
- 4 green chillies
- Small piece of nutmeg
- 3 tsp lime juice
- 2 tsp ginger juice
- An inch or two of mace (javitri)
- Salt to taste
- 5 tsp refined oil
Choose boneless chicken. Clean it and keep aside
Mix it with lime juice, ginger juice and some salt. Marinate for 15 min.
Make a paste of pudina, coriander, green chillies, nutmeg and mace. To this mix salt.
Rub this mixture to the marinated chicken.
After 15 minutes, heat 2 tsp oil in a pan and fry the chicken pieces till they are done. Repeat for other pieces. Garnish with onion rings and shredded cabbage. Serve hot.
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Herbal chicken
Herbal chicken is a mixture of herbs to give a unique taste and it is equally nutritious. It is an easy chicken recipe and many variations can be made with herbs. It can be served as a starter.Cooking time: 30-35 min
Serves: 2-3
Ingredients:
- 500 gms chicken
- 1 bunch Soya leaves
- 1 bunch coriander leaves
- 1 bunch of curry leaves
- 1 tsp ginger garlic paste
- 8 green chilies
- Salt to taste
- 50 gms refined oil
- Lemon slices and onion rings for garnish
Choose boneless chicken for this recipe. Clean the chicken. Cut the chicken into medium pieces.
Mix salt, ginger garlic paste to these pieces and keep aside for about 15 minutes.
Chop green chilies to small pieces. Cut the herbs (coriander, Soya leaves, curry leaves) to small pieces. Mix these into the bowl in which chicken is marinated.
Heat oil in a pan. Stir in the chicken pieces and fry on a low flame.
While frying the chicken, take care not to make the pieces brown. Let the herbals retain their green color.
Cook on a low flame for about 25 minutes or till the chicken is done. Garnish with lemon slices and onion rings. Serve hot.
Variation: In this recipe you can also use spinach and other herbs in equal quantities to make it more nutritious.
Tandoori Chicken Recipe
Chicken is extremely dense in nutrients, including protein, zinc, iron, phosphorous, riboflavin, thiamin and niacin. It is packed with essential nutrients such as protein, vitamins and minerals and so on. Chicken Breast has the lowest cholesterol of the entire bird at around 62mg/100g. Chicken is a healthy diet for children and young men.Chicken reduces the cholesterol while comparing to other kind of meat. As a source of protein, it acts as a healthy food even for children. It is also great in providing high amounts of Niacin and Vitamin B6. Niacin has even been used in treatments in people for heart disease.
This is one of the tastiest tandoori chicken recipes.
Ingredients for Tandoori chicken Recipe
- 500gm chicken whole
- 7 garlic cloves
- ½ lemons
- 20gm refine oil
- Red chili powder-according to taste
- 1 inch ginger long piece
- 3 tsp vinegar
- 250gm curd
- Salt- according to taste
Eggs are one of the only foods that contain naturally occurring vitamin D. Eggs are great for the eyes. They contain the right kind of fat. One egg contains just 5 grams of fat and only 1.5 grams of that is saturated fat. They are a good source of chlorine. One egg yolk has about 300 micrograms of chlorine. Chlorine is an important nutrient that helps regulate the brain, nervous system, and cardiovascular system.
