Archive for category Indian – Non-vegetarian

Chicken Biriyani

Biriyani is the most popular indian recipe that you can find in any indian restaurant all over the world. My husband celebrates his birthday today & I made a few indian varieties for all his colleagues at office. Chicken Biriyani is one of them. I know two different methods of making biriyani. I learned them from my mom & my mother-in-law. My mother-in-law learned it from a Muslim family & so her method is the perfect & default style for this recipe. If you use it with the right portion & follow the right procedure, you will end up with a yummy & very attractive biriyani. My mom does it with south-indian style (using thick coconut milk). This will not be spicy & this is not like restaurant biriyani.

What I am going to give you now is my mother-in-law style. Below are it’s ingredients:

Chicken – 1 Kg – cut into pieces
Onions – 2 (sliced straight & very thin)
Ginger-Garlic paste – few pieces (the paste should be about 2 tablespoons)
Pudina(Mint) leaves – cut into small pieces
Tomatoes – 4 big – cut into small pieces
Green chillies – 4 cut into straight pieces
Cloves, Bay Leaves, Cinnamon sticks – a few
Chilli Powder – 1or2 tablespoons (according to your taste)
Turmeric powder – little
Coriander Powder – 2 times of chilli powder
Oil – few tablespoons (I use olive oil)
Ghee – 2 tablespoons
Lemon Juice – 1 teaspoon
Coriander Leaves – for garnishing
Salt to taste

Procedure:
1. Take a big pan & heat it
2. Add oil & ghee to it.
3. When oil is medium hot, add cloves, bay leaves & cinnamon sticks
4. After that add onions. Make sure that onion don’t stick with each other.
5. Keep stirring it for a minute. When onions turn light golden brown color (not too much), add diced pudina leaves.
6. Now add your chicken pieces & stir it once. Add turmeric powder & salt to it. Stir it again.
7. After few seconds, add ginger-garlic paste & stir it well. Make sure that the paste has reached all chicken pieces
8. Allow it to boil for 2-3 minutes. Normally water need not be added as chicken will emit lot of water & later tomato will also be added. But if it is too thick and you think that bottom will get burnt, you can add very little water (2-3 table spoons max)
9. Now add chilli powder & coriander powder & stir it again well. Allow it to cook for 2-3 minutes
10. Finally add diced tomatos and stir it well. Close the lid and allow it to cook for 15 mins.
11. You will have to stir it once every 3-5 mins to make sure that bottom is not burnt.
12. After 15 mins, you can see that it is looking like a gravy. If not allow it to cook for few more minutes. Please remember that chicken will cook fast & therefore do not cook it for more than 30 mins.
13. At the end, switch off the stove & remove it from heat.
14. Now add lemon juice, stir it once & finally garnish with coriander leaves.

Pictures

diced Onions into thin straight pieces

diced Onions into thin straight pieces

Chicken cut into pieces

Chicken cut into pieces

ginger & garlic cut into small pieces

ginger & garlic cut into small pieces

ginger-garlic paste

diced tomatos

diced tomatos

Chicken Biriyani - 1st look

Chicken Biriyani - 1st look

Just added chilli powder & coriander powder to biriyani

Just added chilli powder & coriander powder to biriyani

All except tomatos has been added & mixed well

All except tomatos has been added & mixed well

Final garnished Chicken Biriyani

Final garnished Chicken Biriyani

Chicken Biriyani served with Joghurt

This is about making chicken biriyani gravy. You should have prepared your biriyani rice already. Mix biriyani rice with the required amount of gravy (you can also add orange color powder to make it like in restaurant) & heat it for 20 mins in oven.

Now it’s ready to serve. Enjoy the food.

Fish Cutlet

This is a very tasty snack I found in one of my recipe books from 70s. It is easy to cook too. My family likes this snack very much especially my husband. For children who eat fatty snacks, this is a very good alternative. Here is the recipe.

Ingredients
Fish – 500 gms. Use fish with very less bones. I use Salmon.
Boiled Potato – 200 gms (1/3 of Fish)
Onion – 1 finely chopped
Pepper Powder – 1tbsp
Turmeric Powder – 1/2 tbsp
Ginger  Р2cms Рfinely chopped
Chillies – 2 or 3 – depending upon your taste. finely chopped.
Curry leaves – few – finely chopped
Salt – according to taste
Egg – only white.
Bread Crums
Oil to fry

Cooking Procedure:

  • Boil fish in water until cooked. Take it out from hot-water & remove the skin. Now smash it in a bowl like the image below. Make sure that all bones are removed.

    Salmon Fish Boiled

    Boiled Fish

  • Peel skin from boiled potatos and add it to fish like below.
  • Now add chopped onions, chopped ginger, pepper powder, turmeric powder & salt. This will look like the image below.
  • Now mix it well & make them into cutlet form. I made round balls. You can make it into flat round size or any other shape you like.
  • Beat egg white well. It should look like this.
  • Take bread crumbs in a plate.
  • Now you are ready for frying. Heat oil.
  • When oil is heated well, dip fish ball in egg first & then in bread crums & put it in oil.
  • Fry it for 1-2 mins until it turns golden brown. Note that fish & potatos are already cooked. So don’t keep it for long time in oil.
  • Keep this on kitchen paper so that any excess oil in cutlet is sucked immediately.
  • Now you are ready to server it with or without ketchup or chutney.

    Fish Cutlet

    Enjoy this tasty evening snack.

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Prawn Fry – Indian Style

Prawn Fry Schrimps Fry

My husband always likes to taste different cooking styles. He got bored of my usual schrimp fry and asked me to try something new. And this is the result. It came out very tasty than expected.

Normally, we do no marinate schrimps like meat or fish items. This fry is made from marinated schrimps. Here is the cooking procedure.

Ingredients:

Frozen or Fresh Schrimps or Prawns – 1 Kg

Onion – 1 big size – cut it into small pieces

Tomato – 1 small size

Ginger-Garlic paste- 3 tps

Turmeric powder

Chilli Powder – 1 spoon (can increase it according to your taste)

Coriander Powder – 1/2 spoon (can increase it according to your taste)

Joghurt – 1 spoon

Lemon Juice – 1 tps

Salt, Oil as required.

Coriander Leaves for garnishing

Procedure:

Marinate prawns with joghurt, chilli powder, coriander powder, turmeric powder, little bit of salt for 3-4 hours. Fresh prawns will require only about 2 hrs. Turmeric powder removes the raw prawn smell.

After marination time, take a suitable pan and boil these prawns until they are cooked. In case of frozen prawns, no need to add any water as it will emit lot of water while boiling. In case of fresh prawns add a little bit of water so that prawns will get cooked. When it is 90% cooked (soft), then remove it from heat and drain the water. Keep the water aside as you can use a little bit of it later.

Heat the pan with oil. When oil is heated, add onions and fry it until it is golden brown. Add tomatos and stir until it melts with onions. Now add ginger garlic paste. Ginger-Garlic paste adds more taste to this fry. Stir it for few seconds and add cooked prawns and mix everything well. If this is too thick, add little bit of cooked prawns water. Be careful not to add too much, it will not be a fry then. Do not add water later. But keep stirring it.  You will have to do this only for few mins, as prawns are already cooked.

Take it off from fire. Add lemon juice and stir it once again. Garnish with some coriander leaves at the end.