A simple and yummy starter in which the marinated chicken cubes are skewed along with few veggies in small skewers and deep fried or grilled. Ideal starter for any kitty parties. I actually served this in hot sizzlers plate as Chicken Shashlik Sizzlers for that great sizzling effect on a cold winter night and hence failed to capture the pics of the final product, However the pic before frying is provided here
500 gms boneless chicken breast
2 medium onions
2 medium tomatoes
1/4 cups lemon juice
1/2 tsp. salt
1 tsp black pepper
1 tbsp Soya sauce
1 tbsp hot sauce
oil for deep frying
Cut chicken into 1″ pieces.
Put in a round dish with the lemon juice, salt ,black pepper soya sauce and hot sauce.
Mix well,cover and leave to marinate for 2-3 hours.
Cut the onion, capsicum, and tomatoes into small cubes.
Skew chicken and vegetables closely on bamboo skewers.
Heat up oil in a big size frying pot or karahi.
Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft.
Take off from oil and put it on absorbent paper or you can grill the chicken over hot charcoal.
Oh finally, catched some time to update my blog and sssssssss with the latest entry in Azee’s Kitchen, It’s nothing but a perfect complete choco indulgence…ideal for any celebrations or even perfect for non celebration time The recipe for this real lip smacking chocolate indulgence will follow later as my system is troubling me now…so for the time being, you may enjoy the pics
The authentic Hyderabadi Biryani is the king of all Indian Biryani recipes that you will ever savour. A truly delicious Hyderabadi Biryani will draw you in with its aroma and would make you to drool.
There are two ways of making this biryani, one is called Pakki biryani, in which you cook the meat separately and then layer it with the rice, seal and cook on a very low heat. The other method is Kachi biryani, in which you marinate the meat, place it at the bottom of the pot and cover it up with par boiled rice, seal and cook on a very low heat. The meat and the rice are cooked in an air tight pot on very low flame, so that the rice is cooked in the flavors of meat and gets the aroma of the meat. The meat gets the direct heat from the flame and the rice is cooked with steam generated by the air tight method of cooking, also known as Dum method.
- 1 kg Chicken/ mutton cut into desired size
- 1 cup fried onions
- ½ cup Yogurt
- 1 1/2 tbsp Ginger Garlic Paste
- 1-2 tsp Chili Powder
- 2 tsp Coriander Powder
- 1 tsp Cumin powder
- 5 -6 green Chilies split into two
- 1 cup chopped Mint Leaves
- 1 cup chopped Cilantro
- ½ tsp Turmeric
- Juice of 1 lime
- Salt to taste
- 10 Pepper Corns
- 5 Cloves
- ½ tsp Cardamom Seeds
- ½ tsp Sahajeera or Black Cumin
- 1” Cinnamon Stick
- 1 cup Oil
- ½ tsp of saffron strands
- ½ cup milk
- 4 cups Basmati Rice soaked for 30 minutes
- Spices for boiling rice (6 Cardamoms,3 Cloves,2 Bay Leaves,1 Bay Flower or Biryani Flower,1 tsp Sahajeera)
- 1 tbsp of Oil
Marinate chicken pieces in salt, ginger garlic paste, whole garam masala, curd, chily, turmeric powder, coriander and cumin powder, mint & coriender leaves, lime juice & green chillies. Fry onions till brown. crush onions and add to the chicken. Keep the marination for min 4 hrs, the more the better. If you are in a hurry, you could directly start the process.
Soak rice for 30 minutes. Boil 8 cups water add one lemon juice and salt. When the water starts boiling add soaked rice and boil for 3 minutes. now drain the excess water.
Grease a big pan with oil. put in it the marinated chicken. Add oil and add the boiled and drained rice. Cover the vessel with foil so that the steam does not go out. Cook high flame for 5 minutes. now simmer the flame and cook for 30 minutes. Once done switch off and do not remove the cover for 15 minutes. Serve this yummylicious briyani with Mirchi Ka Salan and Raita.