Eid Special – Kozhikode Briyani

As Eid is around the corner and as we truly anticipate this special day of joy, i thought of sharing an exciting delicacy of kerala, Kozhikode Briyani. Dear friends, if you are looking for something different from your normal hyderabadi/mughal briyani, this is something you must treat yourself with. Do try out this Eid Special Briyani!!

Ingredients: 
Marinade
1/2 kg chicken
1/2 cup yoghurt
25 gm coriander leaves
25 gm mint leaves
10 gm curry leaves
1/2 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp aniseed powder
25 gm chopped green chillies
20 gm garlic
2 tsp chopped ginger
1/2 tsp turmeric powder
1 tsp lime juice
1 tsp poppy seed paste

Main preparation
1 tbsp clarified butter
5-6 cinnamon pieces
1 bay leaf
4-5 cardamom seeds
4-5 curry leaves
4-5 cloves
1 chopped onion
250 gm broken rice
1/2 litre water

Biryani masala
2 tbsp clarified butter
5-6 cinnamon pieces
1 bay leaf
4-5 cloves
4-5 cardamom seeds
1 nutmeg
100 gm onions
1 medium tomato cut in 4

Method: 

For the Marinade:
mix yoghurt, coriander leaves, mint leaves, curry leaves, cumin seeds, coriander seeds, aniseed powder, green chillies, garlic, ginger, turmeric powder, lime juice and poppy seed paste and marinate the chicken in it. Keep aside for 1/2 an hour.

For the rice:
heat clarified butter in pan. Add cinnamon, 1 bay leaf, cardamom seeds, curry leaves and cloves. Add onions and sweat till they turn translucent.

Add washed and cleaned rice. Cook till rice turns translucent. Add water.

When water comes to a boil, turn flame to low and cover pan. Cook on low flame for at least 15 minutes. The rice is done.

For the Biryani Masala:
heat clarified butter in pan and add cinnamon, 1 bay leaf, cardamom seeds, nutmeg and cloves.

Add onions and saute till brown. Add tomatoes. Add marinated chicken.

Cover pan and cook for at least 5 minutes on a medium flame.

Remove cover and cook on low flame for another 10 minutes to allow gravy to thicken. Layer the serving bowl with alternating layers of rice and the chicken masala.

Garnish the top with a boiled egg cut in four pieces, roasted cashews and raisins.

Chicken Korma

Ingredients:

Chicken – 1 whole, made into pieces after being deboned
Onions – 2, chopped
Turmeric powder – 1 tsp
Coriander seeds powder – 1 tsp
Red chilli powder – 1 tsp
Ginger – 1 inch piece, chopped
Garlic – 8, minced
Curd – 1 cup, fresh
Garam masala – 1/2 tsp
Almonds – 5, chopped
Cashew nuts – 10, chopped
Lemon juice – a dash
Coriander leaves – for garnishing
Water – 2 cups
Ghee – 3 tbsp
Salt as per taste

Method:

1. Add the chicken pieces with turmeric and salt in the curd after it is whipped sufficiently. Let the mixture set for about half an hour.
2. Now, heat the ghee and add the onions, garlic and ginger till they turn to a light brown colour.
3. Once that is done, add the red chilli powder and the coriander and allow the mixture to simmer for some more time.
4. To this add the chicken mixture and let it fry for another 5 minutes. You should also add around two cups of water so that the chicken does not stick.
5. Cover the chicken and allow it to cool till tender. You must wait to see that all the water has been absorbed and the dish is dry.
6. Finally, add the garam masala and salt.
7. To garnish, add all the dry fruits and the coriander leaves to the prepared dish.
8. Shahi chicken korma is ready

Sweet Chilli Chicken

 

 

Ingredients:
Chicken – 500 gms, cut into cubes
Capsicum – 1, seeded and chopped
Garlic – 1 clove, sliced
Onion – 1, cut into 6 to 8 wedges
Ginger – 1/2 inch piece, sliced
Carrot – 1, sliced

For Sauce:
Sugar – 6 tblsp
Dark Vinegar – 6 tblsp
Ginger – 2 tsp, minced
Oil – 1 1/2 tblsp
Red Food Colour – a few drops
Oil
Salt as per taste

For Batter:
Flour – 120 gms
Baking Powder – 2 tsp
Cornflour – 6 tsp
Oil

Method:
1. Sieve the flour with the baking powder and cornflour.
2. Add the oil and mix well.
3. Add enough water to make a thick and smooth batter.
4. Keep aside.
5. Heat 4 1/2 tblsp of oil and stir-fry the chicken in it for 4 minutes.
6. Remove from the pan.
7. In the same oil, fry the garlic, ginger, capsicum, carrot and onion.
8. Mix all the ingredients for the sauce in a pan.
9. Add the capsicum, onion and carrot mixture.
10. Bring to a boil.
11. Lower heat and allow the sauce to simmer for 5 minutes.
12. Deep fry the chicken cubes, dipped int he batter.
13. Fry till they are golden brown and crisp.
14. Arrange them in a serving dish.
15. Pour the sauce over the chicken.
16. Serve with fried rice.

Chicken Fry – KFC Style

Hmmm…I am coming up with a post on everyone’s favorite…… YES…. KFC type fried chicken. These days we are receiving lot of warning about these types of outlets and the chickens used there. And moreover the halal varieties are not available much outside gulf countries…

But why she should we resist our temptation to eat them when we have a simple alternative of doing this at home, yes….if we really crave to have those crispy yummy fried chicken, y not try it at home?? It’s always healthy to do stuffs at home and it saves a lot of money too. Try this simple and easy recipe to get you a feel of KFC type chicken.

Ingredients

• Chicken …………..1kg(better if use thighs and arms pieces)
• Salt………………..to taste
• Black pepper………..1/2 tsp
• vinegar…………….5-6 tbsp
• crushed red chili…..1/4 tsp(optional)
• white flour(maida)…..11/2-2cups
• eggs……………….3

Method:

• Marinate chicken in salt, pepper; vinegar and crushed chilli (optional) keep it in the refrigerator for 2 hours. Put a wok on flame with enough oil to deep fry.
• Slightly beat 3 eggs in a deep bowl or plate.
• In another deep wide bowl put white flour ( if want spicy crumb then add 1/4tsp black pepper and 1/4 red chilli or if want more spicy can go with 1/2 tsp red chilli.) and salt to taste.
• First put chicken piece in the egg and then roll it in the white flour then put it in the heated oil wok (medium to hot flame).
• Do it one by one piece. put several pieces in the wok (don’t put too many pieces at a time) and then turn the chicken pieces in 3 minutes and bring the flame to medium to slow.
• After 10 minutes turn the pieces and let them fry for another, bring flame to medium to hot again and in 2 -3 minutes drain them on the paper towel.
• And serve them with coleslaw, fries, ketchup and chili garlic sauce.

Hyderabadi Briyani

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.

To Marinate

• 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
• Salt

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.

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Chicken Kolhapuri

Very sorry buddies…has been really busy with setting up my new venture and couldnt spend time for blogging at all…finally i decided to do a posting now from the list of recipes which has been pending in my drafts folder for a loooooooooooong time. Here is the Chicken Kolhapuri for a great accompaniment to Indian Breads / or Any special rice varieties.

 

Ingredients:

• 1 kg chicken
• 2 medium onions
• 1 large cut tomato
• 1/2 cup curd
• 2 tsp red chilli
• 1 tsp turmeric powder
• 1 tsp garlic paste
• lil lime juice
• 2 tsp oil
• few bay leaf, cinnamon, cloves
• 1/2 tsp crushed black pepper
• 2 tsp grated coconut
• 1 tsp coriander leaves
• salt to taste

Method:
Mix turmeric powder, red chillies, 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. 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. Add tomatoes. Cook for 10 minutes. Cool and puree the mix in a blender. Heat oil and add the marinated chicken to the pan. Cook for 25 minutes on low fire. Stir regularly. Add paste and simmer on low flame for 5 minutes.  Garnish with coriander leaves and relish it hot with rice.

Chicken Sukka

Ingredients

• Chicken – 6-7 medium pieces
• Onion – 2
• Chilly powder – 1tsp
• Pepper powder – 1tsp
• Coriander powder – 2 tsp
• Turmeric powder – ¼ tsp
• Garam masala powder -¼ tsp
• Yogurt -2 tsp
• Ginger garlic paste -1 tsp
• Salt – to taste
• Oil – 2 tsp
• Coriander leaves – (for garnishing)

Method
1. Wash and cut chicken in small pieces.
2. Take a bowl mix chilly powder, pepper powder, coriander powder, turmeric powder, salt, garam masala, ginger garlic paste, yogurt and form a paste. Add the chicken pieces to this and rub at the masala on the chicken. Let this marinate for at least an hour in the refrigerator.
3. Now heat oil in a kadai and saute the chicken. Cover and cook it for 7 minutes or until it is thoroughly cooked.
4.Open the lid and fry on medium high flame for about 6 minutes or until all the water evaporates.
5. Add onions and fry for 2 more minutes.
6. Garnish with coriander leaves and if needed split green chillies.

Chicken Adobo – A popular Filipino dish

Chicken Adobo is the most popular cuisine in Philipines and i did learn this from a filipino colleaque while in UAE. It’s very simple to make yet very tasty.

The addition of 7up or sprite to this dish is something very new and unique to us but it does give a sweetness to this dish and makes the taste unique. Adobo is a Spanish  word for sauce, seasoning, or marinade.

Ingredients

• Chicken – 1 kg
• 1 whole garlic – chopped
• 1 tsp ground black pepper
• 3 dried bay leaves
• olive oil
• 4 whole black pepper cloves
• 1 cup soy sauce
• 1 cup vinegar
• 7up/sprite – 1/2 cup (optional)

Method

Heat oil and add all of the garlic, and cook until garlic is lightly browned. Add chicken and saute until the chicken is beginning to tenderize.
Add ground black pepper, whole black pepper cloves, soy sauce, and vinegar, and let simmer for 25-35 mins or until chicken is done.
Make sure to add more vinegar or soy sauce until it suits your taste (should be a bit tangy). When chicken is tender, add some 7 up if you want a sweeter taste, and let simmer for 5 more mins.

Note : I made this adobo watery by adding more water but it tastes better when it is lil thick.

Butter Chicken

Ingredients:

• Chicken – 1 kg
• Whole Garam Masala – Cinnamon, Cloves, Bay leaves, Green cardamom – 1/4 tsp each
• Ginger garlic paste – 2 tsp
• Tomato – 2-3
• Onion – 2
• Chilli powder – 1 1/2 tsp
• Garam masala powder – 1 tsp
• Oil – 1 tbsp
• Butter – 75 gms
• Almonds – 8-10
• Fresh cream – 4 tbsp
• Fresh coriander – 2 tbsp, chopped
• Curd – 3 tbsp
• Salt as per taste

Method:

1. Take a bowl and put curd, all the dry spices, ginger, garlic, tomatoes, ground almonds and salt.
2. Blend well.
3. Put the chicken pieces in a large bowl. Pour over the curd mixture.
4. Heat butter and oil in a pan.
5. Put onions and fry till light brown.
6. Add the chicken mixture.
7. Saute for about 7 to 10 minutes.
8. Add half of the coriander leaves and mix well.
9. Add cream and when the chicken is done, garnish with the remaining coriander leaves before serving.

Check out what my fellow bloggers (who has joined blogging marathon) are doing….Priya Suresh, Jay, Priya Srinivasan, Monika, PJ, Valli and Reva

Chicken Cutlets

In Indian cuisine, a cutlet specifically refers to cooked meat (mutton, fish and chicken) stuffing that is fried with a batter/covering. The meat itself is cooked with spices – onion, cardamom, cloves, green chillies, pepper and salt. The potato is boiled, mashed and mixed with finely cut green chillies and coriander and salt. This is then dipped in an egg mix and then in breadcrumbs, and fried in a vegetable oil.

The vegetarian version has no meat in it. Instead the filling is a combination of the mashed potatoes, onion, green chillies, spices and salt, cooked for a bit together.

This international Indian favorite appetizer tastes so good and would satisfy anyone’s taste buds..try it out..

Ingredients

Ground Chicken – ½ kg

Onions – 2 chopped

Potatoes – 3

Green chilies – 5 chopped

Ginger – 2 tblspn chopped

Garlic – 2 tblspn chopped

Mustard seed – 1 tsp

Cilantro – a bunch chopped

Curry leaves – 2 sprig chopped

Turmeric Powder – ½ tsp

Black pepper – ½ tsp

Bread crumbs – 2 cups

Egg – 1 beaten

Vegetable or Canola Oil

Method

1. Wash and drain the chicken. Mix it with turmeric powder, salt, pepper and little bit of ginger garlic paste and half cup of water. Cook well until the water is absorbed.
2. Boil potatoes with a pinch of turmeric, and mash.
3. Heat oil in a pan, splutter mustard seeds and sauté onions until light brown, add curry leaves, green chilies, ginger, garlic.
4. Finally add the mashed potatoes and the cooked chicken. Keep it on low flame until the entire water is absorbed. Allow the mixture to cool thoroughly.
5. Take a hand full of this mixture, make balls, and dip it in the egg wash, then into the breadcrumbs.  Make it into desired shapes.
6. Either deep fry or shallow fry it in oil, till both the sides turn golden brown.

The mixture can be frozen for up to a week, and fried when needed.  You can substitute the chicken with other minced meat as well.