Hyderabadi Kacha Gosht Biryani

Chicken Biryani! Yes you’ve read it right. Just the word brings so much joy to us; imagine having it at the comforts of our houses. It one of the most preferred recipes in our house for Sunday lunch. Sunday you have ample time to dedicate to this pampered, fragrant rice delicacy.

There are two ways of cooking biryani; uncooked chicken and cooked chicken. Cooked chicken biryani needs chicken and rice to be cooked separately and later combined. Today’s recipe is typical hyderabadi kacha gosht biryani, where marinated raw chicken and half cooked rice are layered and cooked in a dum style on a low flame.

It is a time consuming recipe, but the results are so good that spending so much time for preparation doesn’t bother.  🙂

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Ingredients:

  • Chicken – 1kg, Washed
  • Onion – 2 big, finely sliced
  • Milk – ½ cup
  • Saffron – 1 tsp
  • Salt – to taste
  • Ghee – 2 tsp
  • Black Elaichi/Cardamom – 3 nos
  • Elaichi/Cardamom – 10 nos
  • Cinnamon – 1 stick, broken into two pieces
  • Bay leaves – 4 nos
  • Cloves – 7 nos
  • Shah Jeera / Cummin – 1 tsp
  • Black Pepper powder – 1 tsp

 Marinade:

  • Thick Curd – 1 cup
  • Ginger Garlic Paste – 4tsp
  • Tomatoes -2
  • Salt – to taste
  • Red Chili Powder – 1 tsp
  • Turmeric Powder – 1/4 tsp
  • Coriander Cumin Powder (Dhaniya Jeera) – 1 tsp
  • Biryani Masala – 1 tsp
  • Ghee – 2 tsp

 To cook Rice:

  • Basmati Rice – 4 cups
  • Salt – to taste
  • Coriander Cumin Powder (Dhaniya Jeera) – 1 tsp
  • Oil – 2 tsp
  • Water- as required

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Method:

  1. In a pan, add oil and toss in Black Elaichi/Cardamom, Elaichi/Cardamom, Cinnamon, Bay Leaves, Cloves, Shah Jeera, black pepper and salt. Stir fry, and then add onions. Fry the onions till they get golden brown in color. Make sure that it doesn’t burn. Use half for chicken marination and save the other half for garnishing.
  2. Cut properly washed chicken into pieces. Take a big glass dish or bowl, add chopped chicken, curd, ginger garlic paste, tomatoes, golden brown onion, biryani masala, salt, red chili powder, turmeric powder, coriander cumin powder and ghee. Mix them all well. Cover and keep aside the chicken for one hour to marinate.
  3. Take a cooking pot. Add water, salt, Coriander Cumin Powder and oil. Let it boil. Once boiled, add rice. Cook the rice till it is 70% cooked. Sieve the rice and keep aside.
  4. Add saffron to luke warm milk and mix together. Keep aside.
  5. Take a handi/ deep cooking pot. Start with the marinated chicken as first layer. Spread the chicken equally on the base, so that it gets cooked equally.
  6. Then spread the half of cooked rice equally as the second layer. Pour a tsp of ghee, some golden brown onions, half of the saffron milk mixture. Now spread the rest of the rice as next and last layer. Pour remaining ghee, golden brown onions and saffron milk mixture.
  7. Take wheat dough and roll it into a long rope. Roll it around the edges of your cooking pot. Place a lid and seal the pot (as shown in the picture below). Place a heavy weight on the lid so that it seals properly.

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         8. Follow this process if you have proper handi as shown in the above pic: Cook biryani for 2 mins on high flame, then lower the flame and cook for 30 mins on low flame. Else, follow this                         process: Cook Biryani on high flame for 2 mins. Remove the pot from the stove and place an iron tawa. Allow to heat. Reduce to low flame and place back the biryani pot on the iron tawa and      cook biryani for 30 mins. Turn off heat and remove the pot from the tawa.

Biryani is ready. Serve it hot with Raita and chicken gravy of your choice. In my next post I will be writing the recipe of the gravy I made with this biryani.

If you like our recipe leave a comment below. We would like to know your experiences as well. Or you can  follow us at Facebook, Twitter and Pinterest.

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Masala Dosa

Yesterday I made dosa batter at home. The batter was just perfect, as the batter was spreading decently on the griddle. I used non stick dosa griddle. Masala dosa was served with sambhar and coconut chutney. I will be posting both the recipes later this week. J Till then you can check out Punjabi Cholle Bhature or Maharashtrian Komdi vada recipe.

Since the batter recipe is already discussed in DIY series yesterday, this recipe contains making of potato filling and dosa. The dosa tastes heaven when it is hot and crisp served with tangy at the same time spicy sambhar.

Without tempting you much, let’s start with the recipe,

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Ingredients for Potato filling:

  • Potato – 5 nos. (boiled, peeled and mashed)
  • Onion – 1 big (cut into long slits)
  • Green chilli – 2 nos. (finely chopped)
  • Tomato – 1 big (chopped)
  • Cumin seeds – ½ tsp
  • White Sesame Seeds – ½ tsp
  • Mustard seeds – ¼ tsp
  • Curry leaves – a string
  • Red chilli powder – ½ tsp
  • Coriander Powder – ½ tsp
  • Turmeric Powder – ½ tsp
  • Salt – to taste
  • Coriander leaves – few (chopped)

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Method:

  1. Heat oil in a non stick pan, add cumin seeds, mustard seeds (after cracking sound), sesame seeds, onion slices.
  2. Sauté till it turns slightly brown.
  3. Add tomatoes and green chillies. Saute for one minute.
  4. Add salt, turmeric powder, coriander powder, red chilli powder. Saute for another two minutes.
  5. Add mashed potatoes. Sauté for two minutes. Cover with a tight lid.
  6. Let it cook on low flame for another five minutes. Saute in-between.
  7. Our filling is ready!! Garnish with coriander leaves.

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Ingredients for Masala Dosa:

  • Dosa Batter
  • Potato Masala
  • Ghee

Method:

  1. Heat a non stick griddle. Take a big spoonful of dosa batter, pour it on the griddle and spread quickly in the circular motion to make a thin dosa.
  2. Drizzle ghee when it gets cooked.
  3. Put a spoon full of potato masala in the middle.
  4. Fold and close the masala dosa.
  5. Serve hot !!

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If you liked the recipe, leave a comment.

Don’t forget to hit a like on facebook.

Nancy

Black Chana Curry

The recipe of Black Chana Curry is easy to make. My mom used to cook this curry every Saturday. Reason being it is rich in iron which is necessary for every woman. So, have to eat it at least once a week. I definitely still try to follow the same regime of preparing this curry every Saturday!! Thank You Mom !! 🙂

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Ingredients:

  • Black Chana – 1 cup (soaked overnight and boiled)
  • Onion – 2 medium sized (finely chopped)
  • Tomato – 2 medium sided (blended into smooth paste)
  • Ginger Garlic Paste – 1 tsp
  • Green Chilli – 2 nos. (finely chopped)
  • Cumin Seeds – ½ tsp
  • Salt – to taste
  • Red Chilli Powder – 1 tsp
  • Turmeric Powder – ½ tsp
  • Garam Masala – ½ tsp
  • Coriander Powder – 1 tsp
  • Coriander Leaves – few (finely chopped)

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Method:

  1. Heat the oil in a pan on medium heat. Once hot, add cumin seeds. Let them sizzle.
  2. Add ginger garlic paste and sauté for a minute.
  3. Add chopped onions and green chilli. Saute for another two minutes.
  4. Add blended tomatoes. Mix well and stir continuously till the raw smell goes away.
  5. Add salt, red chilli powder, turmeric powder, garam masala, coriander powder and mix well.
  6. Add the boiled black chana and stir continuously till it comes to a boil.
  7. Let it cook on low flame for another ten minutes. If you want to dilute the gravy add water.
  8. Garnish with chopped coriander leaves.

Black Chana Curry is ready !! 🙂

Black Chana Curry can be served with Indian breads like roti or paratha. It also tastes delicious with jeera rice.

Happy Cooking.

Nancy

Vegetable Fried Rice

Fried Rice is an Indo Chinese recipe. Whenever we visit a restaurant for Chinese, fried rice will be definitely in the order. It goes well with any kind of gravy Manchurian, be it veg or non veg. Fried Rice is nutritious dish as it is mixture of rice and vegetables.

Fried Rice Final 2

Here we go with the recipe,

Ingredients:

  •  Rice (Basmati preferred) –  1 cup
  • Spring Onion (White) – ¼ cup
  • Spring Onion (Green) – ¼ cup
  • Green Capsicum – 1 small (cut into slits)
  • Green peas   – 1/3 cup
  • Carrot – 2 small (cut into small pieces)
  • Cabbage – ¼ cup
  • Garlic – 4 cloves (minced)
  • Ginger – 1tsp (minced)
  • Green Chilli – 2 small (chopped)
  • Soya Sauce – 3 tsp
  • Chilli Sauce – 2tsp
  • Salt – to taste
  • Black Pepper – ¼ tsp
  • Vinegar – 1 tsp

Fried Rice Final 1

 

Method:

  1. Soak the rice in water for approx half hour. Cook the rice in four cups of water till the grains are just cooked. Strain through a colander and allow it to cool.
  2. Heat oil in a wok. Add spring onion white, ginger and garlic paste.
  3. Saute till golden brown and add all the vegetables except spring onion green. Continue stirring till the vegetables are cooked. Add salt and black pepper.
  4. Now add cooked rice. Mix them well.
  5. Add soya sauce, chilli sauce and vinegar. Saute and mix them. Stir the rice light handedly otherwise it will become mushy.
  6. Garnish with spring onion greens.

Serve hot with Vegetable Manchurian. Click Veg Manchurian to see the recipe.

Hope you liked it!!

Enjoy Cooking!!!!

Nancy

Mix Vegetable Pulao

Hi,

Vegetable Pulao is the beginners recipe as it is very simple and easy to cook. It is a healthy dish as it contains lot of vegetables of different colors. Whenever I feel I am running short of time and also wish to cook something tasty then Vegetable Pulao is my choice!!!!

Pulao 1

Ingredients:

 

  • Rice (Basmati preferred)    1 cup (soaked for half hour))
  • Cauliflower                       5 florets
  • Green peas                      ¼ cup
  • Capsicum                        ½  sliced
  • Carrot                             1 big (cut into small pieces)
  • Potato                             1 medium (cut into pieces)
  • Beans                              6 nos ( cut into long slits)
  • Onion                              1 medium (cut into long slits))
  • Green Chillies                   2 nos (cut into small pieces)
  • Ginger garlic paste            2 tsp
  • Cloves                             2 nos.
  • Bay leaf                           1nos.
  • Cumin Seeds                    ½ tsp
  • Salt                                 to taste
  • Turmeric powder               1 tsp
  • Coriander powder              2 tsp
  • Red Chilli Powder              2 tsp
  • Dry Mango powder            ½ tsp
  • Coriander leaves             few chopped

Pulao 3

Method:

  1. Take a Pressure cooker. Heat 2 tsp oil and add bay leaf and cloves. Allow to splutter.
  2. Add onions and garlic ginger paste. Saute on medium flame till onion turns light brown.
  3. Add all the vegetables and dry spices along with drained rice. Mix well and saute for two mins and add two cups of water. Bring it to boil.
  4. Pressure cook for two whistles approx 5minutes.
  5. Once the pressure releases, open the cooker and garnish the pulao with chopped coriander leaves.

Serve hot with Raita and beetroot raddish salad!!!!

Mix Vegetable Pulao can also be served with curry / gravy such as paneer butter masala, kadhi etc!!!!

Hope you liked it!! Enjoy Cooking!!!!

Cheers,

Nancy