Manu Biryani Dishes

8/2/2019 Manu Biryani Dishes

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Hyderbadi chicken biryaniCOMMENT | SHARE THIS | PRINT | RATE

By :Rehana Khambaty

Category :Chicken

Servings : 4

Time Taken : 45-60 mins

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Method

1. Soak saffron in milk. Keep aside. Heat oil.2. Fry the onions till golden brown in colour. Set aside to

cool.3. Grind coarsely when cool and set aside.4. Rub ginger and garlic paste all over the chicken.5. Add red chilli powder, salt, half of mint and coriander,

lemon juice, green chilies, the ground spices, crushed onions,yoghurt and the oil in which the onions were fried.

6. Marinate for 2 hours.7. In a heavy-bottomed pan, put the chicken alongwith the marinade and cook on medium heat until the

chicken is tender and the liquid is not fully dried.8. Boil 8&1/2 glasses of water.9. Add the whole cloves, bay leaves, cardamoms and cinnamon to the water.10.Add salt to taste and the rice.11. Parboil the rice.12. Drain out the water and spread the rice in a plate.13. In a separate heavy-bottomed pan, apply ghee on the bottom.14. Place half the rice in a layer.15. Cover the layer with the cooked chicken.16. Cover the chicken with the rest of the rice.

17. Sprinkle the saffron milk and balance mint and coriander over the rice.18. Pour the ghee all over the rice.19. Seal the pan tightly and cook over slow fire till the rice is fully cooked.20. Do not overcook the rice.21. Carefully remove the rice to a serving dish without mixing the chicken and the rice. Serve hot.

Ingredients:1 kg. chicken, cut into medium size pieces1/2 kg. basmati rice8&1/2 glasses of water1 tsp. ginger paste1 tsp. garlic paste3 large onions, finely sliced3 green chillies, chopped1 cup chopped fresh mint leaves1 cup chopped fresh coriander leaves1 tsp. red chilli powder10 strands of saffron1/2 cup milk2 cups yoghurt2-3 tbsp. lemon juice7 cloves2 bay leaves5 green cardamoms1-inch piece cinnamon2 tbsp. ghee3/4 cup oil

Salt to taste
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Grind to a paste:7 cloves4 cardamoms1/2 inch piece cinnamon1/2 tsp. whole pepper

Hyderabadi Chicken65

By : FahimYouns

Category :Chicken,Andhra

Servings : 2


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Method

1. Clean and cut chiken into 2 inch pieces and drain watercompletely.

2. Mix all the above ingredients well with chicken pieces.3. Marinate for about atleast 3 to 4 hours in the refrigerator.4. Remove the marinated chicken from the refrigerator and

keep it in room temperature for about an hour.5. Heat Oil in a deep fry pan. Fry all the chicken pieces few

at a time until the chicken turn reddish brown in colour.6. The dish is ready to serve.

Ingredients:

Chicken - 1/2 (Boneless preferably)Lime Juice - 2 tsp

Salt - tspKesari colour - 1/4 (Optional - to give colour)Chilli Powder - 3 tsp.Turmeric Powder - 3 tsp.Egg (Beaten) -1Cornflour - 2 tbsp.Maida - 2 tsp.Soya Sauce - 1 tsp.Chilli Sauce - 1 tsp.Pepper Powder - 1/2 tsp.Garlic and Ginger PasteGarlic - 7 Pods.Ginger - 1 inch piece.Oil to Fry.

Bone SoupCOMMENT | SHARE THIS | PRINT | RATE

By : Visalakshi Sankaran

Category :Lamb,Andhra,Mutton,Soup and stew

Servings : 2


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Method

1. Clean and Wash the bones
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2. Wash and soak the dal for 1/2 hour3. Cook the bones with the dal in a pressure cooker (with enough water)4. Mix all other items with the cooked bones5. Boil for sometime till every thing mixes well

ingredients:

1/2 kg Nengelumbu1/4 kg Tur dhal10 Green chillies4-5 Cloves1/2 tsp Cumin seeds2 Onion slicedSalt to taste

Hyderabadi Kachhe Gosht Ki BiriyaniCOMMENT | SHARE THIS | PRINT | RATE

By :Chandri Bhat

Category :Andhra,Lamb,Mutton,Pulao and biryani

Servings : 2Time Taken : 15-30 mins

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MethodMarinade for Mutton:

1. Deep fry onions in moderately hot oil till golden and crisp.2. Drain on kitchen paper, cool and crush with your hand. Crush ginger, garlic and chilies together.3. Mix all the ingredients together, cover tightly.4. Marinate in refrigerator over night or at least for 4 hours at room temperature.

For Rice:

1. Wash rice well and drain.2. Mix with rest of the ingredients and heat till boiling.3. Lower the flame and boil gently for 3 minutes.4. Drain and reserve the water and the rice

1. Preheat oven to 200 C2. Heat ghee and oil in a fry pan.3. Add all the spices, fry 1 minute.4. Add tomato and mutton.5. Transfer to a square or rectangular baking dish.6. Add strained rice on top.7. Mix reserved rice water with lime juice, turmeric and saffron.

8. Pour into the pan. Cover and seal well with aluminum foil.9. Traditionally wheat flour mixed to a stiff paste with water is used for sealing.10. Place the pan in oven11. Place a baking tray over the foil and add about 1/2 cup of water in it.12. This will prevent the rice on top layer drying out and bake for about 1 hour.13. Lower the heat to 150 and bake further for 15-20 minutes.14. Switch off the oven and leave the biriyani there for at least 15 more minutes or till serving (up to 1

hour).15. Switch Just before serving, break the seal, gently mix the contents and sprinkle the garnish on top.

Serves: 4

Note:

This is one of the most famous dishes of Hyderabdi cuisine. It is generally cooked in large quantities for "gettogethers" and celebrations. It is often cooked out doors on charcoal or wood fire. This recipe is adapted for
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modern kitchens. The challenge in preparing this dish is to cook the mutton and rice; two ingredients with vastlydifferent cooking time, to cook together and to get both of them perfectly done! Every time I cook this dish, Imarvel at all the science and technique involved and it was evolved centuries ago. Marinating the mutton inrefrigerator gives excellent results. So start the biriyani previous night if possible. Use the best quality of tendermutton.

Ingredients:mutton - 1/2 kgcurds - 3/4 cupgreen chilies - 6ginger - 3cmgarlic - 10-12 flakesmint leaves - 3 tbsp, choppedcoriander leaves - 3 tbsp, choppedchili powder - 1&1/2 tspturmeric powder - 1/2 tspcoriander powder - 1 tspgaram masala powder - 1 tspsalt - to taste (2 tsp)onions - 2 cups, thinly sliced

For Rice:basmathi rice - 1&1/2 cupwater - 3 cupscloves - 3cardamoms - 3cinnamon - 2 piecespepper corn - 1/2 tspsai jeera - a pinchsaunf - 1/2 tspbay leaf - 1salt - to taste

For Season Mutton:

ghee - 2 tbspoil in which onion was fried - 3 tbspcloves - 3cardamoms - 3cinnamon - 2 piecesstar annise - 1sha jeera - a pinchsaunf - 1/2 tsptomato - 1, cut into 4pepper corns - 1/4 tspOthers:turmeric powder - 11/4 tspsaffron - a big pinch ground in little milklime juice - 2 tspfried onion slices, raisins and cashew nuts to garnish

Karimnagar chickenCOMMENT | SHARE THIS | PRINT | RATE

By :k.lingamma

Category :Chicken,Andhra

Servings : 4


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Method
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1. Wash the chicken and add turmeric, chilli powder, coriander powder and salt and mix well.2. Add half cup of yogurt and a few drops of lime water and the whole cup of mint leaves.3. Leave it for about 15 minutes.4. Spread out the chicken in a suitable vessel.5. Heat oil in the vessel, add onions and tomatoes and make a gravy the consistency of tomato extract.6. Add salt and the chicken and keep it on a low flame.7. Once it boils, add some coconut powder.8. The quantity of curry can be increased by adding curd instead of water.9. Sprinkle all the coriander and mint leaves for good flavour.10. Cook covered; after 15 minutes serve hot and enjoy the great taste of karimnagar chicken.

Ingredients:1 kg chicken1/2 cup yogurt2 tsp chilli powder1 tsp turmeric3 tsp garam masala/chicken masala1/2 cup mint leaves, coriander leaves1/2 tsp coriander powder2 chopped onions

2 chopped tomatoesolive oil

Hyderabadi dum biryaniCOMMENT | SHARE THIS | PRINT | RATE

By :sridevi

Category :Chicken,Andhra,Special recipes

Servings : 4


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Method

1. Clean the chicken and add chilli powder, corianderpowder, ginger garlic paste, salt, turmeric powder, chicken masala,curd and keep aside for about 30 minutes.

2. Add enough oil and fry finely chopped onions till goldenbrown colour.

3. Remove from oil.4. Now drop the marinated chicken in that oil and keep it

aside.5. Take rice in another vessel, add whole garam masala, biryani leaves, salt and allow it to cook.6. When rice is half cooked, strain it.7. Cook the chicken and add pudina and coriander leaves.8. After that, add half the boiled rice and fried onions.

9. Add remaining rice and onions layer by layer and cover the vessel with a lid (don't allow pressure to goout). Reduce flame and cook for 40 min.

10. Finally, add lime juice mixed with turmeric powder through small holes made in the rice.11. Serve with raita.

Ingredients:1 kg - chicken1 kg - rice1 bunch - pudina1 bunch - coriander leaves4 to 5 - onions3 tbsp - ginger garlic paste1&1/2tbsp - chilli powder1/2 tbsp - turmeric powder3 tbsp - chicken masala2 tbsp - coriander powder
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Whole garam masala3 to 4 - biriyani leaves1 cup - curd2 - lemon

Murg ambari biryaniCOMMENT | SHARE THIS | PRINT | RATE

By :Rehana Khambaty

Category :Chicken

Servings : 4


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Method

1. Heat ghee in a pan and season with the whole garammasala, and ginger-garlic paste and saute for a minute.

2. Add the chicken and saute for three minutes.3. Add curd, pepper powder, salt, ginger juliennes, greenchillies and brown onions.

4. Fry well and cook till the chicken is cooked.5. Bring plenty of water to a boil with the bouquet garni and

salt. Add rice and cook till three-fourths done.6. Remove the bouquet garni and drain the water. Put the pan with the chicken on low heat.7. Sprinkle cardamom-mace powder, cream and mint leaves over it.8. Arrange the egg slices over it.9. Cover with a layer of rice.10. Sprinkle saffron milk.11. Cover the rice with moist cloth or butter paper and seal the vessel with atta dough.12. Put the sealed pan on low fire or in a pre-heated oven or on a hot plate with live charcoal on for 10 to

15 minutes. Serve hot.

Ingredients:400g boneless chicken, cubed125g ghee5g garam masala powder60g ginger-garlic paste150g yoghurt3g white pepper powderSalt to taste10g ginger, julienned8 green chillies, slit lengthwise15g browned onions400g basmati rice, washed and soaked for 20 minutes1g cardamom-mace powder

70 ml cream5g mint leaves, choppedAtta dough for sealing the lid2 eggs, hard boiled, shelled and sliced

For the bouquet garni:5g sandalwood powder, 5g mace, 8 cardamoms, 5g kebab chinipowder, 5 cm cinnamon

Dhum Biryani

By :rizvanaasif

Category :Rice,South indian,Mutton,Lamb
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Servings : 4


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Method

1. Wash and clean the mutton and keep it aside.2. Heat ghee, add the spices as whole.3. When it splutters, add half the onion and saute till it turns a light brown4. Add half of the ginger-garlic paste, fry well5. Add mutton, stir well.6. After 5 min add the remaining onion, ginger-garlic paste, chilli powder, salt, mint & coriander leaves.7. Then add the tomatoes and fry well till the oil separates8. Then add yogurt and water in 1:1&1/4 (that is for 1 cup rice 1 1/4 water).9. When the water boils, add the lemon juice then rice.10. Keep the flame on high.11. When the water is absorbed, reduce flame and cover with a lid. Keep for 10 min.12. Now the biryani is ready to be served with onion raita.

Ingredients:1/2 kg - basmati rice1/2 kg - mutton200 g - yogurt175 g - ghee150 g - ginger garlic paste4 - onion4 - tomatomint leaves, a handful2 handfuls - coriander leaves1&1/2 tsp - chilli powdersalt to tastejuice of half a lemon6 - cardamom6 - cinnamon6 - clove

Mutton BiryaniCOMMENT | SHARE THIS | PRINT | RATE

By :Rehana Khambaty

Category :Mutton,Lamb

Servings : 2


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Method

1. Heat oil in a pan, add the garlic and stir.2. Add the mutton and water and stir again.3. Now add the salt, cloves, cardamom, cinnamon curd and garam masala.4. Stir well, cover and cook for about one hour.5. Then add the rice, if needed add some more water.6. Add the colour and saffron, cover the dish and seal the sides with dough.7. Cook till well done and serve.

Ingredients:5 tbsp - oil700 g - mutton1 tsp - roughly ground garlic
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1/2 bowl - water1 tsp - salt or to taste3 to 4 - cloves2 to 3 - whole green cardamom2 to 3 - cinnamon sticks2 tsp - curd1 tsp - garam masala

boiled ricefood colour and saffron (optional)

Baby potato biryaniCOMMENT | SHARE THIS | PRINT | RATE

By :Rajeswari Vijayanand

Category :South Indian lunches,Rice

Servings : 4


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Method

1. Wash and soak rice for 10 minutes.2. Grind the coriander leaves and mix it with curds and keep

aside.3. Cook rice with tomato juice, salt and 1 cup water. (Season

with whole garam masala if desired)4. Add a tsp of ghee and cool down the rice to separate the

grains.5. Cook the small potatoes in a pressure cooker, peel.6. Pierce the potatoes carefully with a fork in 2-3 places before frying

7. Deep fry in really hot oil till golden brown8. Heat a kadai with oil, add the onion and fry till brown.9. Add the ground masala and sprinkle some water and fry for 3 minutes till a nice aroma rises.10. Then add the fried potatoes and coriander mixed in curd; mix gently.11.Add this in a heavy bottomed vessel (cooker), add the cooked rice sprinkle 2 tbsp water, mix well and

simmer the stove and cook for 7-10 minutes.12. Serve hot with raitha.

Ingredients:1 cup - basmati rice10-15 - small potato3/4 cup - tomato juice1 cup - water1/4 cup - curd (not sour)

1/2 bunch - coriander leaves1/4 tsp - garam masala powderSalt as neededOil as needed2 - onions (cut lengthwise)

To roast and grind:1 tsp - coriander seeds3-4 - red chilli2 tbsp - coconut scrapping1 small piece - ginger (Do not roast)3-4 - green chilli

Optional:Whole garam masala to season
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9/11

Mutton curryCOMMENT | SHARE THIS | PRINT | RATE

By :Rehana Khambaty

Category :Mutton,Redmeat

Servings : 6


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Method

1. Flatten meat cubes into flat pieces.2. Mix with yoghurt, salt, chilli, turmeric and coriander powders.3. Arrange half the onions in a pressure cooker at the bottom.4. Arrange the meat pieces with yoghurt sauce on top of the onions.5. Sprinkle ginger-garlic water over and add the rest of the onions with whole spices.6. Add 2 cups of hot water and cook under pressure till done.7. Remove and cook till water content is reduced. Add oil and tomato puree.8. Stir cook till blended and oil separates.9. Add coriander leaves and serve hot.

Ingredients:500 gms. mutton, cubed5 onions, chopped1 tbsp. garlic-ginger paste, mixed in 1 cup water1&1/2 tsp. chilli powder1 tsp. green chilli paste1/2 cup tomato puree1 tbsp. coriander powder1/2 tsp. turmeric powder2 cups yoghurt

8 black peppercorns8 cloves1 tsp. cumin seeds1 cup coriander leaves, chopped1/2 cup oilSalt to taste

KFC style chicken fryCOMMENT | SHARE THIS | PRINT | RATE

By :Sendil

Category :Chicken,American,Poultry

Servings : 4-6


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Method

1. Add all the ingredients together excepting rice flour andlemon.

2. Marinate the chicken for 3 hours.3. For rice flour, add some some salt and just a few drops of

lemon juice (citric acid crystals).4. Mix well; it should be just dry flour.5. Coat the chicken pieces one by one thoroughly with the

dry flour and deep fry at medium flame.

6. Remove when it turns a golden brown colour.7. And serve hot.
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8. The chicken would be juicy with a superb crisp tingling crust.9. Your KFC style chicken is ready.10. The secret lies with the tingling crisp crust which keeps the inside chicken tender and juicy.11. The oregano adds to the flavour.

Ingredients:

1 kg chicken average medium size2 tsp - ajinomoto (MSG)3 tbsp - tomato sauce (maggi)2 tbsp - ginger garlic paste1/2 tsp - orange/red colourOregano spice (optional, collect some when you visit the pizza shops)4 tsp - red chilli powder2 tbsp - vineger2 tbsp - soya sauceSalt to taste1 - egg2 - lemon100g - rice flourOil for deep frying (for good taste use refined veg oil

..ChepalapulusuIngredients:

1 Kg fish

3 medium Onions

2 medium tomato

2-3 tsp ginger garlic paste

2 lemon sized tamarind

Salt To Taste1tsp cumin seeds

1 tsp mustard seeds

1tsp turmeric powder

1-2 tsp red chilli powder

2-3 green chilli

1/2tsp garam masala powder(cloves+cardmom)

1tsp corriander powder

corrainder leaves

curry leaves

Preparation :-

Marination :

1)Clean the fish and cut it to your desired size pieces.

2)Add salt,1 tsp red chilli powder,1 tsp ginger garlic paste,1/2 tsp turmeric,1/4 tsp garam

masala to the fish pieces and apply the mixture to the fish pieces with hand.Keep it aside for

an hour.

Curry fish Preparation:

3)Cut the onion,tomato,green chilli into slices.


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4)Take a wide pan otherwise the fish pieces get mashed while you are stirring. Heat the frying

pan,add some oil,turmeric powder,mustard seeds,cumin seeds to the pan. Let the mustard

seeds get splutter.

5)Now add chopped onion and green chilli,curry leaves.Let the onions gets slightly brown in

color.Add 1-2 tsp ginger garlic paste to the onions and stir for half a minute.

6)Add chopped tomato and let it cook softly.Add corrainder powder,garam masala powder and

stir for a minute.

7)Now add tamarind juice(Soak tamarind in warm water so that you can get the juice

easily),add salt and let the sauce gets boiled.

8)Add the marinated fish pieces and simmer the stove.Let the fish pieces cooked in the sauce

for 15-20 minutes.Stir the pieces very carefully,It's better not to stir too often.Make sure that

the fish piece is almost sinked in the sauce so that it gets cooked nicely.

9)Adjust the salt and chilli powder according to your interest and turn off the heat.

10) Garnish with fresh corriander leaves and server hot with rice/roti/paratha.

Documents

Manu Biryani Dishes