Tuesday, March 1, 2011

Hyderabadi Dum Ki Mutton Biryani...

Biryani is one of the most famous traditional Hyderabadi Recipe.
To make Hyderabadi dum ki Biryani, the meat and the rice are 
cooked at very low flame, so that the rice is cooked in the flavors 
of mutton and gets the aroma of the mutton. The mutton gets the 
direct heat from the flame and the rice is cooked with steam generated 
by cooking at low flame which is also call Dum ki Biryani Method
 It is a time taking process but the taste is worth going thru the 
elaborate process.

Total Time need for cooking Hyderabadi Dum Ki Birnyani: 1 hour
Preparation Time: 30 minutes this does not include marination time.
Cooking Time: 30 minutes
Serves: 4-5

Ingredients for cooking Hyderabadi dum ki Biryani:

1kg Chicken cut up into 4” pieces
½ cup curd
1 1/2 tablespoon Ginger Garlic Paste
1-2 tsp Chili Powder or more as per your taste
2 teaspoon Coriander Powder
8 small Chilies cut into two
1 cup chopped Mint Leaves
1 cup chopped Cilantro
½ tsp Turmeric powder
1 Lime 
Salt to taste
Garam Masala Powder
10 Pepper Corns
10 Coves
½ tsp Cardamom Seeds
½ tsp Sahajeera 
1” Cinnamon Stick
1 Large Onion sliced
1 cup Oil
pinch of of saffron strands
½ cup milk

4 cups Basmati Rice soaked for 30 minutes
Spices for boiling rice:
6 Cardamoms
3 Cloves
2 Bay Leaves
1 Biryani Flower
1 tsp Sahajeera
½ tsp Ginger Garlic Paste
1 tablespoon of Oil
Salt as per taste

How to Cook Hyderabadi Haleem:

Step No 1: Clean the chicken and cut it into 2” pieces. 
Wash the chicken and squeeze all the water from it. 
This is very important that you squeeze all the water away 
from the pieces or put it a colander to let water drain away.

Step No 2: Garam Masala Power and Mix all the ingredients of 
the marinade and marinate for at least 1 hour or overnight 
in the fridge.

Step No 3: In pan heat oil and fry the onions until light golden 
brown. Soak saffron in hot milk. In a big pot bring water to a boil, 
add all the spices for boiling rice and mix well.

Step No4: Add rice and continue to cook until you get a one good boil,
rice should roll over with boiling water. It takes about 2 ½ – 3 minutes 
on my stove. Drain the rice and keep aside.

Step No: 5 One good boil after adding rice Now its time to arrange 
chicken and rice in layers, one layer of chicken and two layers of rice. 
In a heavy bottom sauce pan, pour ½ the oil at the bottom, 
arrange the chicken pieces and sprinkle some oil on top of the chicken.

Step No:6 Arrange ½ the boiled rice on the chicken pieces, 
sprinkle some oil, ½ the fried onions and ½ the saffron milk.

Step No 7: Repeat the above step for the last layer, I.e, arrange the last layer 
of rice. Spread the rest of the rice, sprinkle all the oil, fried onions 
and the saffron milk.

Step No 8: Now, we need to seal the the container and make it air tight 
so that the steam doesn’t escape when we cook. In India, flour dough 
or a big cloth is used to seal the container and the cover together. 

Here, I use an aluminum sheet. take 2 sheets of aluminum foil 
(the sheets should be bigger than the diameter of the sauce pan) 
and place it on top of the sauce pan and then cover it with the lid.

We will have aluminum sheets between the pan and its lid. 
Since we took the sheets bigger than the diameter of the pan, 
we will use that to seal the pan and the lid.

Put a heavy object (motor pesto or heavy pan or skillet) on the top of 
the container, so that the steam doesn’t escape easily.

Cooking dum biryani with a sealed aluminium foil and a heavy object on it
Cook biryani for 8-10 minutes on high until stream escapes from 
the foil seal.  Then reduce the flame to medium low and continue to 
cook for another 20 minutes. ? Let it sit for 10-15 minutes before 
opening it.

Mix the rice and serve it hot with Mirchi ka salan or Dhai Ki Chatni

Saturday, February 26, 2011

Tasty Hyderabadi Haleem Recipe

Hyderabadi Haleem of Hyderabad, India, is a very famous 
traditional Dish. If Hyderabadi Biryani is the very mouth 
watering famous Hyderabadi recipe, haleem is relished during 
the Holy month of Ramadan. This traditional 
The high-calorie haleem is best way to break the ramzan fast. 

(it contains wheat, various dry fruits, meat, and pure cow ghee) 
Haleem is the traditional starter in the wedding Dinner menu, and 
is the most relished delicacy on the menu in any functions or occasion.

Ingredients for cooking Hyderabadi Haleem:

1 kg Boneless mutton of sheep
 3 cups Cracked wheat
 4 teaspoon Ginger-Garlic paste
1 cup urad daal and chana daal
 1teaspoon Red Chilli powder
 1/4 teaspoon Turmeric powder
 2 cup curd
 1 cup light Golden color Crisp fried onions 
 1/2 cup Cashew nuts
 1 teaspoon Garam Masala powder
 1/2 teaspoon Black Pepper corns
 1" cinnamon stick, 2-3 cloves,2-3 cardamom
 1/2 cup Ghee
  1 cup fresh coriander leaves, 
1/4 cup fresh mint and 5-6 green chillies
 Salt to taste
 oil as per taste

How to Cook Hyderabadi Haleem:

Step 1: First wash and soak the cracked wheat for atleast 1/2 hour.
Then wash and clean the mutton thoroughly,trimming off any excess fat.

Step 2: Mix the mutton with 1tablespoon of Ginger-Garlic paste, 
1/2 teaspoon of salt,Red chilli powder,1/2 tsp Garam masala 
powder and 1/4 tsp turmeric powder 

Step 3: Pressure cook the mutton on high for 8-10 min[ or until 4 whistles] 
and then simmer for another 15-20 min.After it cools down...
shred n keep aside. 

Step 4: Boil the cracked wheat along with urad and Chana Dal,
1tablespoon ginger-garlic paste,1/4 teaspoon turmeric powder,
2-3 green chillies,1/2 tsp black pepper corns in 8-10 cups 
of water until its cooked completely and the water is 
almost absorbed by the wheat. 

Step5: Put this wheat in a blender and pulse for a few seconds.
[ in 2-3 batches] .Remove and keep aside. 

Step 6: Heat the oil in another container add the whole spices,
the cooked and shredded lamb,remaining green chillies, 
1/2 cup fresh coriander and saute for a 2-3 min. 

Step 7: Add the curd and saute for another 10- 15 min or until a lil oil 
starts to float on top. 

Step 8: Add 3 cups of water and bring it to a boil. 

Step9: Add the cooked Wheat and mix well...adding a little bit of Ghee 
at a time.Do Check the salt and add if needed. 

Step 10: Let it simmer for atleast 1/2 hour...keep stirring in between. 

Serve hot Garnished with fried onions, cashew nuts and fresh Coriander. 

Sunday, January 9, 2011

Hyderabadi Chicken Khorma..

This salty and tasty  hyderabadi chicken korma leaves a nice taste 
in your mouth. This is one of my favorite Hyderabadi dish and It is 
Loved By All the people it is easy to cook and tasty with phulka and naan
it comes under the indian recipe, 

today it's a part of the World Recipe with very yummy taste
This high protein hyderabadi chicken korma would be a great 
The hyderabadi chicken korma is rich. Conventionally, 
hyderabadi chicken korma is prepared by stir fry.

Ingredients for cooking Hyderabadi Chicken Khorma:

  • 1kg medium chicken, cut into pieces 
  • 3 onions, sliced and fried till Golden Brown Color
  • 1/4 kg curd 
  • coriander leaves
  • 2 teaspoon Ginger Garlic Paste
  • 1 Teaspoon Chili Powder
  • pudina ( Mint Leaves)
  • 6 cashewnuts
  • 12 almonds 
  • 1 tablespoon khus khus 
  • 4 cloves 
  • 2 pieces dal chini 
  • 3 green chillies
  • 3 elaichi 
  • 1/4 Teaspoon Turmeric powder 
  • 2 pinches saffron, dissolved in ½ cup water 
  • 3 tbsp ghee or oil 
  • Salt to taste 

Method How to Cook Chicken Khorma:

Step 1: marinate the chicken with salt, chilli power, turmeric powder, 
curd, ginger and  garlic paste.

Step 2: Fry sliced onion till golden brown make a 
smooth paste of almond. cashewnut, khus khus.

 Step 3: Grind croves, dal chini, elaichi and make powder

Step 4: Heat oil or ghee in a pan put the smooth paste 
to the oil stir till it becomes brown and then 
add the marinated chicken cook for 15-20 mins....

Step5 : then add the fried onions and green chillies
and keep stirring for 5 Minutes.

Step 6: Add dissolved saffron keep on low flame 
till u see the oil on the top 

Step 7: Finally garnish with coriander and Pudina leaves.
Your Hyderabadi CHicken Khorma is ready to eat

Step 8: Serve hot Chicken Khorma with Phulka ,
Naan and with white rice...

By Experienced Cook

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Please share with us We will publish your recipe 
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Saturday, January 8, 2011

Tasty Indian Mutton Fry Recipe..

The Mutton Fry recipe is My favorite loved by all the people. 
Because Mutton Fry is a very tasty and Mouth watering recipe. 
It is easy to cook and easy to prepare with short period of time 
It is also very tasty and can be eaten with rice and roti.

Ingredients for cooking Mutton Fry:

  • 1kg Mutton cut into small pieces
  • 10 curry leaves
  • 2 onion Nicely chopped
  • One  Tomato Nicely chopped
  • your favorite cooking oil as needed
  • Meat Masala
  • 2 spoon Ginger and Garlic Paste
  • 1 spoon mustard seeds
  • salt to taste
  • Chili powder
  • Pepper powder
  • Coriander leaves - few

How to Cook Mutton Fry:

Clean and wash mutton pieces

Step 1- Crackle few mustard and curry leaves in 3tablespoon of oil. 

Step 2- Put Cut sliced onions and fry till light brown color. 

Step 3 - Add mixture of ginger and garlic paste,saute well. 

Step 4- Add meat masala and mutton pieces.  

Step 5- Add salt to taste 

Step 6- Saute well for 6 minutes.  

Step -7 Put them on Pressure cooker for 25 minutes in a medium flame. 

Step 8- Point 8 - Open and fry the meat till the water evaporates.

Finally garnish with coriander leaves.

Spicy mutton fry is ready to eat

Serve hot with white rice...

By Experienced cook

So If You know how to cook Your Favourite Recipe 
Please share with us We will publish your recipe 
with your name and contact details just write to us 
and send your Favorite recipe  at: 

Wish you All The Best