Categories
Egg recipe Home Cooking Hyderabadi Cuisine Indian Bread Indian cuisine Non vegetarian Rice recipes South Indian Food

Ande aur Sabzi ki Biriyani (Egg & Vegetable Biriyani)



Ande aur sabzi ki biriyani is made of boiled egg and vegetables cooked in spies and rice.

Ingredients:

  • Long rice (1 cups)
  • Egg (3)
  • Green Peas (1 cup)
  • Onion (1, chopped)
  • Carrot (1, chopped)
  • Green Chillies (2, split )
  • Tomatoes (2, chopped)
  • Potato (1, chopped)
  • Ginger garlic paste (1 tbsp)
  • Bay leaf (1)
  • Cinnamon stick (1 inch)
  • Cloves (4)
  • Cardamom (4)
  • Salt as per taste
  • Oil ( 2 tbsp)

Method:

  1. Boil green peas, carrot,  egg, potato and keep it aside.
  2. Soak the rice in water for about 20 minutes and drain away the water.
  3. Heat oil in a vessel, add ginger garlic paste and fry till the aroma spreads.
  4. Add onion and saute till golden brown.
  5. Add the boiled vegetables and fry again.
  6. Add green chillies, clove, cinnamon sticks, bay leaf and cardamom and saute.
  7. Add salt per taste and chopped tomatoes and saute till the tomatoes are cooked.
  8. Add soaked rice and mix well. Add water and mix again. Add water till the water reaches 1 inch above the rice level.
  9. Bring it to boil. Then in medium flame, close it with a lid for 5 minutes.
  10. Then in slow flame, cook it for 10 minutes.
  11. Add boiled egg and cook it for another 5 minutes till the rice is completely cooked.
  12. Switch off the flame and close the biryani with a lid for 5 minutes.

Biriyani is ready to be served with the relish.

To make the relish:

Ingredients:

  • Yoghurt ( 2 cups)
  • Coriander leaves ( 1 cup chopped)
  • Mint leaves (1 cup chopped)
  • Onion (1, chopped)
  • Green chilly (1, chopped)
  • Salt as per taste.

Method:

  1. In a bowl wisk the yoghurt, add coriander leaves, mint leaves, onion, green chilly, salt and mix well.
  2. Relish or raita is ready.

Egg  Biriyani taste best when served hot with the relish.

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Categories
Chicken Home Cooking Hyderabadi Cuisine Indian cuisine Meals Meat recipe Non vegetarian South Indian Food

Murgh Do-Piaza Hyderabadi (Chicken in onion)

Murgh Do-Piaza is a chicken gravy cooked in onion and garnished with coriander and mint leaves.

Ingredients:

  • Chicken (300 gms)
  • Onion (2 cups, finely chopped)
  • Chilly powder (1/2 tsp)
  • Coriander powder ( 1/2 tsp)
  • Garam masala powder (1 tsp)
  • Turmeric powder (1/2 tsp)
  • Ginger garlic paste (1 tbsp)
  • Oil (1 tbsp)
  • Salt as per taste
  • Mint leaves (few chopped)
  • Coriander leaves (few chopped)

Method

  1. Heat oil in a heavy bottom pan, add onion and saute till it turns golden brown.
  2. Add ginger garlic paste and saute again.
  3. Add coriander powder, chilly powder, turmeric, garam masala powder and saute again and cook for some time.
  4. Add chicken pieces and mix well. Add 1/2 cup water and close it with a lid and cook it in a slow flame.
  5. Once the chicken pieces cooks and become tender, switch off the flame.

Garnish it with coriander and mint leaves and serve it with steamed rice or Indian breads like roti, nan or chapaties

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Categories
Chicken Home Cooking Hyderabadi Cuisine Indian cuisine Meals Meat recipe Non vegetarian

Kadai ka Murgh (Chicken)

Ingredients:

  • Chicken (500 gms)
  • Oil (1 tbsp)
  • Red chilly powder (1 tsp)
  • Coriander powder (1 tsp)
  • Tomatoes (3)
  • Ginger ( an inch)
  • Garam masala(1 tsp)
  • Ginger garlic paste( 1 tsp)
  • Coriander leaves for garnish
  • Salt as per taste

Method:

  1. Hea oil in a wok, add ginger garlic paste, saute till golden brown. Add red chilly powder, coriander powder, chopped ginger and saute. Add chopped tomatoes and cook. Once the tomatoes are cooked and mashed, add the chicken and mix well.
  2. Close it with a lid for about 10 minutes by adding about 1/2 cup of water and cook well.
  3. Add the garam masala powder and cook again till the chicken pieces are tender and cooked.
  4. Garnish with coriander leaves.

Kadai ka murgh is ready to be served hot with chapati.

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Categories
Hyderabadi Cuisine Indian cuisine Meals Meat recipe Non vegetarian South Indian Food

Siya Mirch Batair

Ingredients :

  • Titter bird meat
  • Ginger garlic paste
  • Salt as per taste
  • Red chilly
  • Coconut grated (25 gms)
  • Cashewnut (25 gms)
  • Water (1 cup)
  • Coriander leaves
  • Garlic
  • Green chillies.
  • Black pepper powder (1/2 Tsp)

Method:

  1. To make green masala, crush garlic, green chillies and coriander leaves and keep it aside.
  2. Make a paste ofginger, garlic, red chilly and salt, marinate the meat with it and keep it for 15 minutes.
  3. Roast cashewnut and coconut in ghee and make it a paste.
  4. Heat oil in a pan, add the cashewnut and coconut paste.
  5. Add the meat in it, add water and saute.
  6. Add 1 1/2 Tsp of green masala to it.
  7. Cook it for 15 minutes.
  8. Add black pepper powder, saute it. Garnish with coriander leaves.

Siya Mirch Batair is ready to be served with steamed rice or chapati.

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Categories
Hyderabadi Cuisine Indian cuisine Side dish Vegetarian

Tomato Pickle

Tomato Pickle recipe is contributed by my friend Vidya Lakshmi who runs her blog vidyascooking.blogspot.com. Vidya shared her authentic Tomato pickle which is a delicacy in Andhra cuisine. This simple  recipe is a wonderful accompaniment to many variety rice dishes. Learn and enjoy !

Ingredients:

  • Tomato chopped (2 kg)
  • Red Chilly powder (6 tbsp)
  • Tamarind (lemon size )
  • Vegetable Oil (1 cup)
  • Asafotida powder (1/4 tbsp)
  • Mustard seeds (3 tbsp)
  • salt (2 tbsp)
  • Fenugreek Seeds/Methi seeds (1/2 tbsp)
  • Turmeric (1 tbsp)
  • Citric acid (1/4 tbsp ) – optional
  • Vinegar (1/4 cup ) – optional

Method:

  1. In a heavy bottom pan, add tomatoes, close it with a lid and allow it to cook.
  2. Boil 1/2 cup water in another vessel, add tamarind and cook it for 10 minutes and squeeze the tamarind to make tamarind pulp.
  3. Roast mustard seeds(1 tbsp) &  fenugreek/methi seeds powder it to make Pickle powder, and keep it aside.
  4. Constantly keep stirring the tomatoes, the moisture from the tomato should completely evaporate in 1 hour time. Now add the tamarind pulp, chilly powder & turmeric powder mix well and allow to cook till everything has gone dry in 1 & 1/2 hour.
  5. Heat oil, splutter mustard seeds(2 tbsp) and asafetida powder (1/4 tbsp).
  6. Add this oil to the tomato pulp and saute in medium flame.
  7. Add the pickle powder, fenugreek/methi seeds powder to it and saute for 10 minutes till the oil surfaces on the top. Switch off the flame, allow the pickle to cool completely before you bottle.

Tomato pickle is ready to be served with curd rice, lemon rice, etc.

If you wish to feature your cooking on this site do write me a note on [email protected]

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Categories
Chicken Hyderabadi Cuisine Indian cuisine Meals Meat recipe Non vegetarian Starter

Tarashe Kabab

Ingredients:

  • Chicken slice
  • Ginger garlic paste
  • Salt
  • Black pepper
  • Green chilly
  • Coriander leaves
  • Lemon juice
  • Garlic
  • Oil

Method:

  1. Crush green chillies, garlic and coriander leaves to make a green masala paste.
  2. Cut chicken slice and marinate it with ginger garlic paste, salt, black pepper powder, green masala, lemon juice and keep it aside for 1 hour.
  3. Heat oil in a pan, and shallow fry the chicken slice.
  4. Take the chicken out of the flame after 10 minutes. Garnish it with onion and capsicum.  Server hot with mint chutney.

Hyderabadi cuisine Tarashe Kabab is ready to be served.

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Categories
Chicken Hyderabadi Cuisine Indian cuisine Meals Meat recipe Non vegetarian South Indian Food

Lagan ka Murg


Ingredients:

  • Dry coconut (1 cup)
  • Cashewnut (20)
  • Poppy seeds (4 tbsp)
  • Salt as per taste
  • Chicken (2 kg)
  • Red chilly powder(2 tbsp)
  • Garam masala powder (1 1/2 tbsp)
  • Ginger garlic paste (100 gms)
  • Ghee (150 gms)
  • Green chillies (10-12 pieces)
  • Coriander leaves (2 bunches)
  • Mint leaves(1 bunch)
  • Fried Onion (200 gms)
  • Tomato purry (300 gms)
  • Curd (300 gms)
  • Water (250 ml)

Method:

  • Roast dry coconut, poppy seeds, chironji, cashewnut and make a paste.
  • Add salt, red chilly powder, garam masala, ginger garlic paste, ghee, crushed green chillies, chopped coriander leaves, chopped mint leaves, fried onion, tomato purry and curd to the paste.
  • Add water into the mixture  and boil it.
  • Add Chicken pieces to the boiling mixture and saute. Cook it for 15 minutes.

Lagan ka murg is ready to be served.

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