Tag: Chicken

Pepper Chicken

DRY PEPPER CHICKEN RECIPE – INDIAN STYLE:

Pepper chicken is the spicy peppery coated masala fry, its simple and tasty to the core. It has whole lot of flavours and aroma that goes extremely well with anything.

Ingredients:

Chicken – 1/2 kg
Oil – 3 tbsp
Fennel Seeds – 1 tbsp
Onion – 2 large thinly sliced
Green Chilly – 3 slit
Curry leaves – 1 spring
Ginger Garlic Paste – 2 tbsp
Turmeric Powder – 1 tsp
Coriander Powder – 2 tbsp
Garam Masala Powder – 2 tsp
Salt to taste
Fresh Ground Pepper – 2 to 3 tbsp
Lemon Juice – 2 tbsp
Coriander Leaves for garnishing

Method:

Step 1:

  • Heat oil in a kadai. Add in fennel seeds and let them crackle.
  • Now add in onions, curry leaves and green chilly. Saute for 5 to 10 mins till it turns light golden.

Step 2:

  • Then add in ginger garlic paste and saute.
  • Add in all the spice powders and salt and mix well.

Step 3:

  • Now add in chicken and toss well with the masala.
  • Cover the kadai and let it cook for 20 to 30 mins till the chicken is cooked.
  • Now open the kadai and cook on a high heat and let the masala gets dry.

Step 4:

  • Add in fresh ground pepper and toss well.
  • Squeeze in some lemon juice and coriander leaves and mix well.
  • Simple and tastiest Pepper Chicken is now ready to serve.
Hyderabadi style spicy Prawn Biryani

Prawn Biriyani

Everyone love biryani. It can be made pretty much with anything. The real tasty biryani is in the making of it. Biryani can be made in a pressure cooker, but the real aroma of the biryani comes only when it is made in dum. Generally fish biryani is made with yogurt. However I have skipped yogurt replaced with coconut milk.

The type and preparation for Biryani vary from region to region. The ingredients used also varies according to the culture and people. Biryanis can be prepared spicy in Hyderabadi style or can be made sweet like Kashmiri ones. Biryanis are versatile and can be prepared with either chicken, meat, prawns, fish or even with vegetables.

If you like this recipe, you can also try other Biryani recipes such as

Fish Dum Biryani

Chicken Dum Biryani

Egg Biryani

Prawn Biriyani :

Ingredients:

Basmati rice – 1 1/2 cups
Bay leaf – 1 small
Green cardamoms – 2 to 3
Shahi jeera – 1/2 tsp

Marination ingredients:

Prawns – 250 grams (Cleaned)
Ginger garlic paste – 1 tsp
Turmeric – 1/4 tsp
Biryani masala – 1/2 tsp
Red chilly powder – 1/2 tsp
Lemon juice – 1 1/2 tsp
Salt

Biryani gravy ingredients:

Oil – 2 to 2.5 tbsp
Bay leaf – 1
Cinammon stick – 1 inch
Star anise – 1 small
Cardamom – 2
Cloves – 4 to 5
Shahi jeera – 1/2 tsp
Onion – 1 large sliced thinly
Ginger garlic paste – 1 tsp
Tomato – 1 medium chopped
Coriander and mint leaves – fistful
Biryani masala – 1 tsp
Red chilly powder – 1/2 tsp
Salt as needed
Thick coconut milk – 1/4 cup
Method:

Step 1:

  • Marinate prawns with ingredients under marination. Keep it aside for 30 minutes.

Step 2:

  • Soak rice for 30 minutes and cook until fully done. Drain the rice to a colander.

Step 3:

  • Saute cloves, cinnamon, bay leaf, shahi jeera and star anise in hot oil.
  • Fry onions until brown. Add ginger garlic paste and saute until the raw smell goes away.
  • Saute tomatoes, mint and coriander leaves in the same pan.

Step 4:

  • When the tomatoes turn mushy, add chilly powder, biryani masala, salt and turmeric. Cook until the oil begins to ooze out.
  • Add the prawns and fry until the raw smell is gone
  • Cover and cook for 3 minutes.

Step 5:

  • Pour coconut milk and stir. cook until the gravy thickens.

Step 6:

  • Grease a pot for making biryani, add half of the rice to the pot.
  • Add the prawn garvy and level it.
  • Add the rest of the rice.
  • Seal with a foil or tight lid and cook on a hot tawa for 20 minutes.
  • Switch off the flame. Allow prawn biryani to rest for 15 minutes.
  • Then serve hot biryani with Raita.
Chicken Biryani Recipe- Simple Chicken Biryani

Chicken Biriyani

Chicken Biriyani :

Ingredients:

Basmati Rice – 2 cups
Chicken Pieces – 3/4 kg
Yogurt (curd) – 1 cup (beaten)
Onion – 3 sliced
Tomato chopped – 1 medium or 1/2 cup Tomato Puree
Red Chilly Powder – 2 tsp
Turmeric Powder – 1 tsp
Roasted cumin powder – 1 tsp
Garam Masala Powder – 2 tsp
Green Cardamom – 6
Star anise – 3
Cinnamon Stick – 3 inch
Bay leaf – 4
Coriander Powder – 1 tsp
Warm Milk – 1/2 cup
Saffron – a pinch
Salt to taste
Ghee / Oil – 7 tbsp

Grind to Paste:

Ginger Paste – 1 tsp
Garlic Paste – 1/2 tsp
Coriander Leaves – 1/4 cup
Mint Leaves – 1/4 cup
Green Chillies – 3 -4

To garnish:

Green Coriander Leaves – 2 tbsp
Mint Leaves (Pudina) – 2 tblsp

 

Preparation:

  • First make a fine paste of all the ingredients under the Grind to paste using a tablespoon of water.
  • Mix tomato puree, yogurt, green paste made earlier, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
  • Marinate the chicken with this mixture and keep aside for 3-4 hours in refrigerator.
  • In a small bowl take the warm milk and soak the saffron in it and keep aside.

 

Method:

  • Heat oil/ghee in a pan. Add the whole spices and saute for 30 secs then add sliced onion. Fry the onions until golden brown.
  • Add the marinated chicken and cook for 10 minutes. Stir occasionally.
  • Now add the beaten curd and chopped tomato and cook further till the oil separates.
  • Check the salt at this stage and add the salt if needed.
  • Now add the rice and mix well with soft hand as not to break the rice grains.
  • Add 4 cups of water to the rice. Mix saffron in milk and add to it.
  • Cover the lid and cook on low flame till the rice is done.
  • Take it out on a rice platter.
  • Garnish with green coriander and mint leaves and serve hot. This chicken biryani goes well with mixed vegetable raita.
Ghee Rice - Nei Choru - Neychoru Recipe

Ghee Rice

Ghee rice :

Ingredients:

Kaima (Jeerasala) Rice – 1.5 cups
Water – 2.5 cups
Bay leaf – 1
Star anise – 1
Mace – 1
Green cardamoms – 4
Cloves – 4
Cinnamon stick – 2 inch
Green chilies slit – 3
Ghee – 2 tbsp
Onion – 1 thinly sliced
Cashews – 2 tbsp
Raisins – 2 tbsp
Salt as needed

Method:

Step 1:

  • Soak rice for at least 20 minutes.

Step 2:

  • Heat a pressure cooker or a pan with ghee. Fry cashews till lightly golden, add raisins and stir up. Set them aside in a plate.
  • To the same pan, add onions and fry till golden to make the bistha. These onions are used for garnishing and they add flavour to the rice.

Step 3:

  • Add little more ghee and add in bay leaf, 1 star anise, 4 to 6 cloves, small cinnamon stick and a strand of mace. Fry for a min. Add 2 sliced green chillies and fry for a min.
  • Add rice and fry on a medium flame for about 3 to 4 minutes, stir to avoid burning.

Step 4:

  • Pour water and salt. Cook the rice till fully done. If making in a pressure cooker allow the cooker to whistle once on a medium flame.
  • Garnish with raisins, cashews, fried onions and coriander leaves
Simple Vegetable Ghee Rice- Nei Choru Recipe

Veg Ghee Rice

Veg Ghee Rice :

Ingredients:

Kaima Rice – 1 cup
Ghee – 2 tbsp
Carrot – 1 (finely diced)
Beans – 7 (chopped)
Green peas – 50gm (Blanched)
Capsicum – 1 (finely Chopped)
Salt – to taste

 

Preparation:

  • Soak rice for 30 mins
  • Then cook the rice till its coarsely done.

Method:

  •  Heat a tawa and add ghee to it.
  • When the ghee starts melting add all veggies except capsicum and saute for 5 mins.
  •  Add salt and pepper powder to taste.
  •  Now add Capsicum and saute for 2 mins. Capsicum should remain crunchy as it tastes better.
  •  At last add cooked rice and mix well with veggies. If needed add some more ghee and keep the lid closed for 5 mins.
  •  Switch off the flame and add coriander leaves and toss the tawa.
  • Simple and delicious veg ghee rice is now ready.

You can have this rice with Rhaita, Veg korma, Manchurian etc

Spicy Chicken 65 Recipe

Chicken 65

Chicken 65 :

Ingredients:

Chicken – 400 gm
Ginger garlic paste – 1 tbsp
Salt to taste
Turmeric powder – 1/2 tsp
Red chili powder – 1tsp
Coriander powder – 1 tsp
Cumin powder – 1/2 tsp
Garam masala – 1 tsp
Oil
Flour – 2 tbsp
Corn flour – 1 tbsp
Egg – 1
Kashmiri chili powder – 1tsp
Green chillies – 4 slit
Mustard seeds – 1tsp
Curry leaves – 2 string
Pepper corns – 5

 

Method:
Marination of the chicken:

Step 1:

  • In chicken strips add ginger and garlic paste, salt, turmeric, red chili powder, coriander powder and oil for binding. Mix well and put it in fridge for 15-20 minutes.

Step 2:

  • Now add one egg, flour and corn flour for the batter. Pour the batter onto the chicken strips.
    Then deep fry them.

Tempering:

  • Add oil in a pan and add Green chilly, mustard seeds, curry leaves and sea salt. Pour it on the deep fried chicken.
  • Serve hot.
Chettinad Style Chicken Curry-Gravy Recipe

Chettinad Chicken Gravy

Chettinad Chicken Gravy :

Ingredients:

Marinate
Chicken – 1kg
Ginger-garlic paste 1.5 tbsp
Turmeric powder – 3/4 Tsp
Salt

Dry Roast:

peppercorns – 1 tbsp
Whole dried red chilies – 5
Coriander seeds – 1 tbsp
Fennel seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Bay leaf – 1
Poppy seeds – 1 tsp
Cardamom – 4
Cloves – 4
Cinnamon stick – 2
Star anise – 2
Curry leaves – 2 sprig
Coconut – 1/2 Cup grated

Gravy:

Red Onion – 10 nums chopped
Tomato – 2 chopped
Curry leaves – 2 Sprig
Coconut Oil
Salt per taste

Directions:
Step 1:

  • Marinate the chicken with fresh ginger garlic paste, turmeric powder and salt. Set it aside in the refrigerator for atleast 1 hour

Step 2:

  • Meanwhile, take a heavy bottom pan and add all the ingredients under ‘Dry Roast’ and keep stirring for 5-8 minutes.
  • Take the spices off the heat and let it cool. Once cooled transfer it to a blender, add water to it and grind it into a fine paste.

Step 3:

  • Heat some coconut oil in a large saute pan and add onions and curry leaves and season with salt. Saute until the onions are golden brown.

Step 4:

  • Mix in chopped tomatoes and saute until the tomatoes are soft and mushy

Step 5:

  • Stir in the marinated chicken and cover and cook for 20 minutes stirring in between to make sure that chicken is not sticking to the bottom of the pan.

Step 6:

  • Open the lid and add the ground spice mixture
  • Add water and adjust the salt and cook until you the gravy reaches the desired consistency.
  • Serve hot with rice.
Kolhapuri Chicken Curry - Gravy Recipe

Kolhapuri Chicken

Kolhapuri Chicken :

Ingredients:

For the marination:

Chicken – 1 kg
Yoghurt – 2/3 cup
Turmeric powder – 1 tsp
Red chilly powder – 2 tsp
Garlic paste – 1 tsp
Salt to taste
Lime juice – 1 tsp

For the Kohlapur masala:

Peanut oil – 2 tsp
Bay leaf – 1
Cinnamon sticks – 2
Cloves – 6
Crushed black pepper -1/2 tsp
Onions – 2 medium chopped
Grated coconut – 2 tsp
Tomato – 1 large chopped
Coriander leaves

Method:

For marination:

  • Mix turmeric powder, red chilly powder, garlic paste, salt, and lime juice with curd. The marinade is ready.
  • Add the cut chicken pieces to the marinade and leave aside for half an hour.

For the Kohlapur masala:

  • Heat oil in pan. Add bay leaf, cinnamon, cloves, crushed black pepper and chopped onions. Saute till onions turn translucent.
  • Add grated coconut. Saute till coconut color changes to light brown.
  • Add tomatoes. Cook for 10 minutes. Cool and puree the mix in a blender.

For the main preparation:

  • Heat oil and add the marinated chicken to the pan. Cook for 25 minutes on low fire. Stir regularly.
  • Add the grounded paste and simmer on low flame for five more minutes.
  • Kolhapur chicken is ready. Garnish with coriander leaves.
  • Serve hot with rice.