This is one of the popular muslim ancestor traditional biryanis. The name nawabi is due to the fact that lots of variety of nuts and dry fruits are used in this super rich biryani. Do try and indulge in this yummy treat for your next holiday!!
Haleem is a popular Pakistani / Hyderabadi dish and is very famous in UAE too. It’s more popular during Ramadan. Haleem is a very rich food made of wheat, meat (usually beef or mutton, but sometimes chicken or minced meat), lentils and spices.
Boneless Mutton – 2 kg
Chilli Powder – 1tsp
Haldi Powder – 1tsp
Bay Leaf – 1
Dal Channa – 250g
Whole Wheat – 200g
Barley – 50g
Oil as required (3-4 tsp)
salt to taste
Fresh Coriander / Mint Leaves
1. Soak all three grains overnight.
2. Fry the meat in oil.
3. Add all the spices and 4 to 5 glasses of water.
4. Cover and leave on low flame to tenderize until the meat is extremely soft.
5. Meanwhile, put the grains and dal in a pot with 1 tsp salt,1/2 tsp chilli powder and 1/4 tsp haldi powder.
6. Add water and cook on low flame till very soft.
7. When both are soft, mix the meat and grains together and leave on a very low flame.
8. Keep mashing and mixing.
9. It starts to boil and becomes bubbly fry a little onion in oil and add to it.
10. Remove from heat and serve with garam masala, fresh coriander leaves, fried onion and lemon.
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.
Straight from the land of exotic delicious spicy food, HYDERABAD……… A thick, creamy North-Indian curry best eaten with your choice of rice or roti.This rich blend of mutton meat, yogurt and spices would make you drool for sure.
- 1 kg boneless mutton
- 3 onions, ground
- 1 tsp turmeric powder
- 1 tsp garam masala powder
- salt to taste
- 2 tbsp ginger-garlic paste
- 3 tomatoes, pureed
- 2 tsp chilli powder
- 1/2 cup curd
- 1 cup pure ghee
1. Mix mutton with curd, powdered spices, ginger-garlic paste and salt.
2. Reserve for one hour.
3. Heat 3/4 cup ghee in a pressure cooker.
4. Add onion paste. Brown. Add tomato puree. Brown.
5. Add mutton and salt as needed.
6. Add 2 cups hot water and pressure cook till done.
A simple and easy snack using chicken pieces and gram flour. Try it out for your next iftar!!
250g boneless chicken, cut into small pieces
250g gram flour
Salt to taste
100g onions, chopped
1/2 tsp turmeric
1 bunch curry leaves
1 bunch coriander leaves, finely chopped
1/2 tsp garam masala powder
2 tsp ginger garlic paste
1 1/2 tsp chili powder
5 green chilies, chopped
Oil for frying
1. Mix the chicken pieces with ginger-garlic paste, salt and soak the pieces for at least 15-20 minutes.
2. Later add chopped green chilies, coriander leaves, curry leaves, gram flour, onions, salt, chili powder, garam masala powder, turmeric to the chicken pieces and make pakoda batter using water.
3. Heat oil in a deep pan and drop small portions of the batter into the oil. Fry them until golden color and crisp.
4. Serve hot.
- 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)
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.
This dish is also called Chicken Angare in which one can actually get the flavor of burnt coal as that’s what goes into its preparation. Once the gravy is almost done, charcoal is burned on the gas burner till it becomes red and is placed in the dish…. covered with a lid as soon as the charcoal is immersed in the gravy…so that the aroma lingers in …
- Chicken (Preferably boneless) – 1 kg
- Ginger Garlic paste – 2 tbsp
- Browned and powdered Kasturi Methi – 1 tbsp
- Fresh Curd – 2 tbsp
- Tandoori food color (can be avoided if required) – Pinch
- Tomatoes – 4
- Onions – 2
- Kashmiri Chillies – 5
- Cashewnuts – Handful
- Cooking Oil – 2 tbsp
- Salt to taste
- Coriander Leaves – Bunch
- Wash the chicken pieces well and marinate for an hour in the following mixture – ginger garlic paste, browned and powdered kasturi methi, curd and food colour.
- Grind the tomatoes, onions, kashmiri chillies and cashewnuts separately.
- Heat the cooking oil in a pan and add to it the ground tomatoes, onions, chillies and nuts and let it cook covered on a slow flame for at least half an hour.
- Add the marinated chicken to the masala and let it cook till it is well done. Garnish with coriander leaves.
- Heat the piece of charcoal till red hot and keep it on a piece of aluminium foil between the chicken. Add a spoonful of ghee to the coal and cover the vessel immediately. This would give a smoky flavor to the chicken.
- Garnish with a coriander leaves.
- Serve hot with hot Paranthas / Rotis / Rice.
Presenting my kerala style briyani here…this is a traditional northern kerala recipe and it’s normally served with pappadam and raita..But you will also find pineapple slices and jam as an accompaniment to this briyani in most of the kerala weddings / functions…Those who doesn’t like much spices, then this is the ideal briyani for them…Try it out!!
- 1/2 kg chicken
- 1/2 cup yoghurt
- Coriander leaves Mint leaves
- Curry leaves
- 1/2 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp aniseed powder
- Chopped green chillies
- 2 tsp chopped ginger
- 1/2 tsp turmeric powder
- 1 tsp lime juice
- 1 tsp poppy seed paste
- 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
- 1 cup broken rice
- 2 cups water
- 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
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.
Served with Pappad and Onion Raita
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.