Hyderabadi Fish Biryani

Ingredients

Basmati rice ½ kg

Tuna fish ¼  kg

Onion thinly sliced 2

Tomato 2

Mustard seeds ½ tsp

Green chilli slit 2

Curd 2 cup

Ginger garlic paste 2 tsp

Cumin seeds ½ tsp

Pepper corns ½ tsp

Chilli powder 1 tsp

Turmeric powder ½ tsp

Garam masala 1 tsp

Cinnamon 1 stick

Cardamom 2

Cloves 4

Bay leaf 1

Ghee ¼ cup

Coriander leaf chopped 4 tbsp

Salt and oil as required

Preparation

1.      Clean the fish and boil in a cup of water with salt. Remove heat and keep set aside

2.      In a pan add oil and onions,sauté till golden brown. keep set aside

3.      In a pan add oil, mustard seeds,cumin seeds,pepper,cinnamon,cloves,bay leaf,cardamom,green chilli and tomatoes

4.      Sauté well till mushy

5.      Add curd,turmeric powder,chilli powder,garam masala and salt

6.      Cook till oil seperates

7.      Add boiled fish and mix well

8.      Turn off the flame

9.      Cook rice such that grains are separate and cooked

10.  In a pressue pan add half of the cooked rice,top it with fried onions

11.  Then top it with fish curry and top it with remaining rice

12.  Add ghee and coriander leaf to it

13.  Close the pan and as steam starts coming out,place the whistle and simmer for 5 minutes in low flame

14.  Once the pressure settles down,serve briyani such that all the layers comes in the serving portion

Serve with raita

Jeera mutton curry

Ingredients

Mutton without bones 150 gms

Onion sliced 2

Tomato chopped 3

Chilli powder 1 tsp

Coriander powder 1 tsp

Cumin powder 1 tbsp

Turmeric powder ½ tsp

Ginger garlic paste 2 tsp

Cinnamon 1

Cardamon 1

Cloves 2

Bay leaf 1

Curd 1 tbsp

Coriander leaf chopped 2 tbsp

Salt and oil as required

Preparation

1.      In a bowl add mutton, onion, tomato, chilli powder, coriander powder, cumin powder, turmeric powder, ginger garlic paste, cinnamon,cardamom, cloves, bay leaf, coriander leaf, salt , curd and 2 tbsp of oil.

2.      Mix well and keep aside for ½ hour

3.      In a pan add the marinated mutton and 2 cups of water

4.      Allow it to cook for 20 minutes

5.      Once the mutton is done turn off the flame

Serve with rotis, parathas or phulka

Chicken vellai kuruma (Marathi style)

Ingredients

Chicken 250 gms

Onion thinly sliced 1

Green chilli 4-5 (pounded)

Tomato chopped 1

Ginger chopped 1 tsp

Garlic chopped 1 tsp

Curd 2 tbsp

Coconut grated 2 tbsp

Cashew 10

Cinnamon 1 stick

Cloves 2

Khus khus 1 tsp

Coriander leaves 2 tbsp

Salt and oil as required

Preparation

1.      Grind coconut,cashew and khus khus into fine paste

2.      In a pan add oil, cinnamon, cloves, onion,ginger and garlic. Sauté well

3.      Add green chilli and  tomato

4.      Cook till it is mushy

5.      Add curd and toss once

6.      Add chicken and salt

7.      Add ½ cup of water and allow to cook

8.      Once done add coconut paste and bring it to boil once

9.      Turn off the flame and add coriander leaves

Serve with rotis

Chicken green tikki (hariyali chicken tikki)

Ingredients

Chicken boneless 300 gms

Coriander leaves chopped 4 tbsp

Mint leaves chopped 3 tbsp

Green chilli 1

Ginger ½ inch

Garlic 6-7

Corn flour 2 tbsp

Salt and oil as required

Preparation

1.      Grind chicken once in a food processor. Keep aside

2.      Grind coriander, mint leaves, ginger, garlic and green chilli.

3.      Add ground paste, salt and corn flour  to chicken

4.      Mix well and make small balls

5.      Pat it into tikkis and shallow fry in oil

Serve hot

Kadai chicken (Punjab style)

Ingredients

Chicken 1 kg

Onion 1

Ginger 1 inch

Garlic 10 pods

Dry red chilli 6

Green chilli 2

Tomato 3

Turmeric powder ½ tsp

Coriander leaf chopped 2 tbsp

Salt and oil as required

Roast and grind

Coriander seeds 4 tsp

Cumin 2 tsp

Pepper corns 1 tsp

Cinnamon 1

Cloves 4

Bay leaf 1

Dry roast and grind coarsely

Preparation

1.      Grind ginger, garlic and dry red chilli into paste

2.      Puree the tomato

3.      In a pan add oil and onion.saute well

4.      Add ginger garlic chilli paste, toss once

5.      Add green chilli, ground powder and tomato puree

6.      Toss well and add turmeric powder and chicken

7.      Sauté well till it turns white and add salt and coriander leaves

8.      Mix well and add ½ cup of water

9.      Allow it to cook

10.  Once done , stir fry till masalas gets coat well with chicken

Serve with rotis

Mint coriander chicken

Ingredients

Chicken 500 gms

Onion  chopped 1

Onion 1

Tomato 1

Coriander-mint leaves chopped 1 cup

Garlic pounded 7 pods

Ginger paste 1 tsp

Cinnamon 1

Cloves 2

Fennel seeds  1 tsp

Turmeric powder ½ tsp

Garam masala 1 tsp

Green chilli 3

Salt and oil as required

Preparation

1.       In a pan add oil ,cinnamon,cloves,fennel seeds and chopped onion.saute well

2.      Add chicken to it and add ginger garlic

3.      Toss well and once chicken turns white add turmeric powder and salt

4.      Add a cup of water and allow to cook

5.      Meanwhile grind onion,tomato,coriander-mint leaves and green chilli into paste

6.      Once the chicken is done add ground paste and garam masala

7.      Saute till raw smell goes off and masala coats well with chicken

8.      Adjust salt

Serve with rotis

Goes well with briyani

Besan Chicken roast

Ingredients

Chicken 500 gms

Bengal gram flour 2 tbsp

Chicken kebab masala 2 tbsp (available in stores)

Lemon 1

Garlic crushed 10 pods

Ginger paste1 tsp

Onion chopped 1 big

Fennel seeds ½ tsp

Curry leaf 2 sprigs

Salt and oil as required

Preparation

1.      Mix bengal gram flour and kebab masala powder

2.      To it add cleaned and washed chicken pieces

3.      Add lemon juice and mix well

4.      Marinate for a hour

5.      In a pan add oil, fennel seeds, curry leaf , onion, garlic and ginger. Saute well till turns brown

6.      Add marinated chicken and saute once

7.      Close the pan and allow it cook in low flame

8.      Stir occasionally

9.      Once the chicken is cooked, saute it till colour changes brown

10.  Adjust salt

Serve with rice

Goes well with rotis

Fish sambar (machi ka dal)

Ingredients

Toor dal 1 cup

Fish(boneless) ½ kg

Small onion15

Turmeric powder 1 tsp

Asafoetida  powder ¼  tsp

Green chilli 4

Sambar powder 1 tbsp

Tamarind extract  ¼ cup

Curry leaf 1 sprig

Salt and oil as required

Preparation

1.      To fish pieces add ½ tsp of turmeric powder and little salt.fry it in oil.keep aside

2.      Pressure cook toor dal,asafoetida powder and green chillies together and smash it well.keep aside

3.      In  a pan add oil,small onions,curry leaf,smashed dal,sambar powder,salt and ½ tsp of turmeric powder

4.      Add tamarind extract,required water and salt

5.      Allow it to boil

6.      Add the fried fish to the boiling curry and close the pan lid

7.      Cook for another 5-7 minutes and turn off the flame

Serve with rice