Hyderabati Chicken Biryani

It is a traditional meal made using mutton (lamb) or chicken for Hyderabadi. The Hyderabadi Biryani is named as it is seen mainly in the city of Hyderabad, India. Its common dish served during festival or any celebration in India.

The Dum Biryani is prepared with layered meat and rice then

sealing the vessel with a layer of dough and cooked on dum (steaming over the coal) Its accompanied with Raita (yogurt)

Marinate Ingredients:
1 kg chicken (cut into medium pieces and remove the skin)
1 cup curd (yogurt)
1 tsp chilli powder or to taste
¼ tsp turmeric powder
Salt to taste

Other Ingredients:
500g basmati rice
1 onion (finely chopped)
3 tbsp ghee / oil
2 tsp ginger garlic paste
50 gr mix biryani masala
2 bay leaf
2 cardamoms
2 cloves
small stick cinnamon

Garnishing:
few cashewnuts (optional)
handful of coriander leaves (roughly chopped)
Fry onion

Direction:
1.Marinate the chicken with marinated ingredients for 1 hour.
2.Cook the rice with enough salt,bay leaves and cardamon with water until half done
Heat ghee for few mins.
3.Add onions and saute till the onions become transulent and fragrant
4.Add ginger garlic paste and saut'e till the raw smell disappears add cinnamon stick and cloves, then in the end add marinated chicken
5. Combine till the curd is absorbed, add enough water and close the lid
6. Cook on medium flame till the chicken pieces are tender or pressure cooker for 1 vesel..
7. Remove from flame and divide the gravy into 2 equal portions and keep aside.
Divide the cooked rice into 2 portions.
8. Place half of cooked rice in a heavy bottomed vessel.
9.Spread one portion of the chicken gravy and sprinkle coriander and fry onion.
10. Do the samee for remaining rice, chicken gravy, coriander and fry onion.
Close with a tight lid and cook on low flame for 30 mins.
11.Serve hot with yogurt raita

Recently i was too lazy updating my blog, summer has arrived, i felt to lazy cooking and making photo, yup i do cooking but something easy. i don't want spend much time in kitchen as usuall. I made this fry chicken few days back, its Indonesian style fry chicken. I love to enjoy them with steam jasmine rice and sambal oelek :)

Ingiderents:

-chicken whole body 1 kg, cut into pieces

-kemiri 4

-sereh (lemon grass) 1 stick

-laos (galangal) 50 gr, grated

-garlic 3

-onion 5 small

-tamarin , small pieces, soaked in the water

-turmeric powder 1 tsp

-coriander powder 2 tsp

-salt as required

Grind to paste kemiri, onion, garlic and laos (galangal). Then bring to boiled chicken with all the ingiderents.

. Let chicken get cook and water has absorb.
Heat oil in the pan then deep fry chicken until brown colour. Serve with the gravy

Chicken and mushroom stir fry

Ingredients:
1/2 kg boneless chicken thighs
1 tbsp vegetable oil
1 tbsp sesame oil
2 tbsp soy sauce
1 tbsp balsamic vinegar
2 large cloves garlic, crushed
1 tsp ground ginger
2 cans straw mushrooms (each 50 gr)
½ cup of dried shiitake mushroom slices, re-hydrated in boiling water

Directions:
Cut the chicken and into bite-sized pieces. Pour the vegetable and sesame oil into a skillet and heat over high until a sprinkle of water jumps in the oil. Put the chicken into the skillet and cook through, stirring constantly. Pour on the soy sauce, balsamic vinegar, garlic powder, and ground ginger. Stir to coat. Push the chicken to the sides and add the zucchini. Cook ¾ of the way, then add mushrooms and one tablespoon of the water used to re-hydrate the mushrooms and stir it all together. Reduce liquid until it is nearly gone. Serve over rice, noodles, or alone.

Friday Brunch (Chicken Kadai & Yogurt Curry)

I had a day off from kitchen yesterday, yipiee finally sayangku cooked for our Friday brunch. Totally I’m not interfering on cooking, I have just help to cut and clean all vessels after finished. He said he will cooked something special, chicken kadai with vegetables and Yogurt curry. Yeah its real Indian food because cooked by Indian hehehhehe

He prepared two main dish, chicken kadai with vegetables and yogurt curry. Special yogurt curry only he could make perfect. Frankly I tried many times and was not successful. Yogurt curry needs extra attention, do not leave to boiled and we have to stir frequently with very low flame, otherwise yogurt has broken.



Chicken kadai it’s his version, he added some vegetables to increase the flavors and to get thick gravy. I can say both curries were fabulous! We enjoy our Friday brunch with a great menu and off course it’s really pleasant for me ;)

Chicken kadai:

Chicken whole body 1 kg, cut into pieces, carrot 1, green peas 1/4 cup, potato 1, tomato 2 chopped.

4 big size onion sliced, ginger garlic paste 2 tsp, 2 tsp garam masala powder, 4 whole red chily, 2 tsp kashmiri chili powder, 2 tsp coriander powder, kashori methi powder 1 tsp (optional), black papper 1tsp, spring of curry leaves, salt as required.

Direction:

1. Heat oil or ghee in kadai or pan then fry the onion until fragrant, add garlic ginger paste and saute for a minute
2. Add choped tomato and saute, then add the seasoning mix well.
3. Add chicken pieces and water as required then closed kadai and let chicken half cooked
4. Finally add potato, carrot and green peas, continues cooking until chicken and vegetables get cooked
5. Sprinkle garam masala over the curries and curry leaves
6. Once gravy became thick off the flame
7. Served with steam basmati rice

Yogurt curry

yogurt 1/2 litre, onion big size 1, garlic 2 nos choped, cumin seed 1/4 tsp, turmeric powder 1/2 tsp, ginger choped 1/2 tsp, green chili 5 split into two, salt, curry leaves one spring, mustard seed, and little water

Direction:

1. Blend yogurt and litle water for 1 min and keep a side
2. Heat litle oil and add mustard seed then fry onion, until brown colour
3. Add green chili, curry leaves and salt stir again for a min
4. Off the flame and add yogurt paste
5. Keep stiring yogurt and don't let it boil with very low flame
6. Serve hot or cold with rice

Kerala Chicken curry

Meeta of What's For Lunch, Honey?, the creator of Monthly Mingle is organizing Bollywood Cooking for us to experience and share Indian cuisine. Since Iam enjoyed and used to cook Indian food i'd like to join in this event. I love Indian curies because they are spicy and rich in flavour ;)

I had been craving to eat curry and chapaties recently, but iam too lazy to cooked. As usual weekend is caming up and reason to be lazy and dined out hihihihi. Finally i made the tradional Kerala chicken curry. While iam searching recipe through my recipe book, the tv show was caught my attention. But sorry i forgot who was the host. Anyway i take alook on the show and start right down the recipe.This recipe tasted great, and was extremely easy to do. And here i shall share it with you ;)

4 Green Chillies, finely chopped, seeds and all
2" Root Ginger, grated

3 table spoon oil

1 big size onion
2 cloves of Garlic

1 teaspoon Hot Chilli Powder (kashmiri chili powder)
1 teaspoon Ground Coriander
½ teaspoon Ground Turmeric
½ teaspoon Salt
500g Skinless Chicken Breasts ( i used whole body)
2 medium Tomatoes, chopped
2 -3Potatos, cut into cubes
350 ml Coconut Milk ---> i skip the coconut milk and i use only water
pinch of Garam Masala

Direction:
Heat up 3 tablespoons of the oil in a heavy based pan and saute the Onion and Chilli for a few minutes. Then add the Ginger, Garlic, Chilli Powder, Coriander, Turmeric and Salt and stir into the Onions and once all covered, add the Chicken and fry gently for about 8-10 minutes. If the pan gets too dry and stuff starts to stick to the bottom, add a little of water. Next add the Tomato and Potato and stir in for another couple of minutes before adding about a third of the Coconut. Leave to simmer for about 6 minutes, then add the remaining Coconut Milk and further simmer for about 10 minutes until the potato and chicken are cooked. Then sprinkle of the pinch of Garam Masala and coriander leaves.

Serve hot with cpapati or steam basmati rice

Ayam Presto + award

Many thanks to all my friends whose gave me an award, i got an award from Saju , Sefa, Tie really i appreciated. Actually iam just amateur cooked, and i used to cook since iam getting bored dinned out. And now cooking was part of my hobbies that can realeased my stress and we can enjoy good without paying more ;)

I saw most of my friends got nominated award so this award i passed by to all foody bloggers female.

You're all Rocking Girl Bloggers!

Ayam Presto means chicken cooked on pressure cooker. Very delicious and moist every single bites, i can said this is the best way to cooked chicken and even u can enjoy the bones!!

Chicken 1 kg, cut into 6-8 pieces

2 stick lemon grass

2 inch galangal, crushed

garlic 2 spoon

coriander powder 2 tsp

ginger 1 spoon

1/2 tsp turmeric powder

water as required

salt as desired

3 lemon leaves

1 egg

oil for frying

Cut and wash chicken with lemon and drain. Arrange chicken pieces and add all the ingiderents except egg in the pressure cooker, add little water as required and cooked for 30 min or 1 hour (depends on your pressure cooker) until chicken get cooked including the bones. Cool completely then rub into egg whisk and fry them until golden colour. Drain and served with steam jasmine rice and sambal oelek ;)

Selamat makan!!!

Ayam Rica Rica

This Rica-rica Chicken is originally from Menado (Part of Indonesian province). It is seasoned with Indonesian special spices. Lemon grass taste and red chili are the main ingiderents of this dish. If you like hot and spicy food, you have to try Ayam Rica Rica :D

1 kg chicken cut into 10-12 pieces

1 lemon

50 gr red chilies

2 big onion

3garlic

10 pieces bird chili

1 lemon grass

3 lemon kafir limes

2 tomato

Wash and clean chicken with lemon, keep aside. Grind chili onion and garlic into paste, then heat little oil in the pan and saute the paste until fragrant, add lemon grass and lemon leaves also tomato, stir for 1 min. Add chicken pieces and seasoning with salt. Add little water and let chicken get cooked and water has absorbed.

Optional: after chicken has cooked, grill for 10 min in the grill or oven then served with balance sauce. Serve with warm jasmine rice for best accompanion :D