Food
Colony
Recipes
POHA
HYDRABADI BIRYANI
Ingredients:
-
1.5 cups poha, thick variety (flattened or parched rice)
-
¼ to ½ tsp turmeric powder
-
1 or 2 green chilies/hari mirch, chopped
-
2 tbsp peanuts/mungfali1
-
medium potato/aloo, chopped into small cubes
-
1 medium onion/pyaaz, finely chopped
-
¾th tsp mustard seeds/rai
-
¾th tsp cumin seeds/jeera
-
8 to 9 curry leaves/kadi patta
-
2 to 3 tbsp grated coconut
-
1 tbsp chopped coriander leaves/dhania patta
-
2 to 2.5 tbsp oil
-
sugar as required ( i usually add up to 1 tsp of sugar)
-
salt as required
Instructions:
-
pick the poha first. rinse the poha in clean running water in a strainer.
-
sprinkle the turmeric powder, sugar and salt in the poha.
-
gently mix.
-
roast the peanuts in a small pan till they become crunchy and keep aside.
-
also peel the potatoes and chop them into small cubes.
-
in a kadai, heat oil. saute the potatoes in medium hot oil till light golden and crisp. keep aside.
-
in the same kadai, add the mustard seeds to the hot oil. When they splutter, add the cumin seeds. When the cumin seeds sizzle, add the onions. saute the onions till they become translucent and soften.
-
now add the curry leaves, green chili and roasted peanuts. saute for a minute.
-
add the fried potatoes and then the poha. mix gently with the rest of the mixture.
-
saute the entire poha mixture for 2-3 minutes on a low flame, stirring gently in between. taste the poha and if required add more salt and sugar.
-
switch off the flame and cover the pan tightly with a lid for the poha to get steamed for a few minutes.
-
remove the lid and garnish the poha with chopped coriander/cilantro leaves and grated fresh coconut.
-
serve kanda batata poha hot with chopped lemon pieces. the lemon juice has to be squeezed on to the poha before eating it.
-
alternatively, you could also do this method. once the poha is done, sprinkle approx 1 to 2 tsp lime juice on the kanda batata poha. mix it with the poha and then garnish it with coconut and cilantro leaves.
This is the link of how to make POHA:
Ingredients:
-
1 ½ cups aged basmathi rice (soaked for 20 to 30 mins, drain and set aside)
-
½ kg or 1 lb bone-in-chicken or boneless
-
¼ to ½ tsp. biryani masala powder for sprinkling in between layers
-
Fried onions from 1 large onion (Learn to make Fried Onions for Hyderabadi Recipes )
-
Fistful of finely chopped coriander leaves
-
Fistful of finely chopped mint leaves
-
2 to 3 tbsp. Sunflower oil or ghee
-
¼ tsp saffron strands soaked in 3 tbsps. hot milk
Marination for hyderabadi chicken biryani recipe:
-
1 tbsp. ginger garlic paste
-
¼ tsp turmeric
-
3 green chilies slit (adjust to suit your taste)
-
½ cup + 1 tbsp. yogurt / curd
-
2 tbsps. Lemon juice (adjust)
-
1 ½ tsp Kashmiri / byadgi red chili powder
-
½ tsp biryani masala powder
-
¼ tsp green cardamom powder
-
Salt to taste
Dry Spices for rice:
-
2 ½ cups water
-
1 tsp oil
-
2 small strands of mace
-
1 large or 2 small black cardamom
-
4 green cardamom
-
3” cinnamon stick
-
6 cloves
-
1 large or 2 small bay leaf
-
½ tsp pepper corn
-
½ tsp shahi jeera / caraway seeds
Instructions:
-
Marinate the chicken with the ingredients mentioned under marination and set aside for at least 2 hrs and overnight is best.
-
This step is optional. Tie up all the dry spices for rice in a muslin cloth.
-
Wash rice till the water runs clear. Soak for 20 to 30 minutes. Heat 2 ½ cups water in a utensil to cook rice. Add 1 tsp oil, dry spices and salt, let the water boil rapidly for 5 mins, this way the aroma released is best. Add the soaked rice and cook till it is ¾ done. Remember this is very important. Do not make the rice mushy. Drain off if any excess water is left.
-
While the rice cooks, transfer the marinated chicken to a heavy bottom casserole, handi or non-stick. Add fried onions, green chilies, ½ of the mint, coriander leaves and pour in the oil or melted ghee. Mix well and level the surface.
-
Layer the cooked rice evenly, add fried onions, mint and coriander leaves over the chicken.
-
Sprinkle ¼ tsp to ½ tsp. biryani masala powder.
-
Repeat steps of layering rice, coriander mint leaves and then fried onions.
-
Pour the saffron milk all over.
-
Cover the rim of the casserole with foil to trap the dum or use a cloth. Rinse a thick kitchen cloth and squeeze off the excess water, it must be just moist and not with dripping water. Make a double layer. Spread this cloth over the rim and cover the lid over the casserole.
-
Place this over a thick hot tawa, set the flame to medium high such that the flame reaches all over the diameter of the casserole. Cook this way for exactly 20 mins. After 20 mins, if you have a see thru lid you can see the vapour filled.
-
Now reduce the flame to min (as low as in Indian stoves or burners, where the flame barely touches tawa). Cook this way for exactly 10 to 15 mins. You can see the vapour dripping on the moist cloth. Off the flame and leave it as it is for at least 20 to 30 mins. Garnish chicken biryani and serve.
This is the link of how to make HYDRABADI BIRYANI:
http://indianhealthyrecipes.com/hyderabadi-chicken-dum-biryani-recipe/
TANDOORI CHICKEN
Ingredients:
-
4 Chicken drumsticks or ¼ kg cubed boneless chicken
-
1 tsp. light olive oil or butter
First marination
-
⅛ tsp. turmeric powder
-
¼ tsp. Kashmiri red chili powder
-
1 tbsp. fresh lemon juice
-
Salt as needed
Second marination
-
⅓ cup thick fresh yogurt or curd or dahi (use low fat yogurt to make it low fat)
-
2 tbsp. Olive oil or any oil (use a light oil to make it low fat)
-
1 tsp. kasuri methi
-
1 tsp. coriander powder
-
½ tsp. Kashmiri chili powder
-
¼ tsp. pepper powder
-
1 ½ tsp. ginger garlic paste
-
1 tsp. garam masala powder
-
¼ tsp. Amchur powder (optional)
Instructions:
-
Wash drumsticks and wipe off with disposable kitchen tissues.
-
Slit twice or thrice randomly.
-
Marinate with ingredients mentioned under first marination. Rub the drumsticks with the marinade for 3 to 4 minutes to make them tender. Set this aside for 15 to 20 minutes.
-
Mix all the ingredients mentioned under second marination, marinate the drumsticks with this. Refrigerate for overnight or 6 hours.
-
Mix little red chili powder in 1 tsp oil. Keep this aside. You can skip if using food color.
-
Preheat the oven at 220 C for at least 15 minutes. Grease a foiled baking tray.
-
Pick up the drumsticks and let the extra marinade drip off to the bowl. Place them on the baking tray and baste with the prepared oil lightly.
-
Bake for 15 minutes, baste again with the oil and back to the oven for 5 minutes
-
Flip the drumsticks and repeat the basting and bake for 6 to 10 minutes, depending on your oven and chicken.
-
To give a real tandoori flavor, burn a char coal and place it on a plate, beside the plate place the grilled chicken and cover all these with a large utensil and leave it for about 3 to 4 minutes. You get the flavor of char coal grilled chicken.
This is the link of how to make TANDOORI CHICKEN: