Sunday, January 18, 2009
Preparation method and Ingredients of Chicken curry Recipe
Ingredients of Chicken curry Recipe
Chicken curry
* Chicken (skinned and jointed) : 1 full
* Onions (ground) : 3 / 4 cup
* Tomatoes (skinned, deseeded and chopped) : 1 1 / 4 cup
* Kashmiri mirch : ½ tsp
* Ginger powder 1 tsp
* Roasted, ground fennel seeds : 1 ½ tsp:
* Carnations : 2-3
* Oil or Butter(Ghee) : 2 tsp
* Cardamoms (large) : 2-3
* Water / stock : 350 ml
Method of Chicken curry Recipe
1. Fry chicken in hot oil about 5 minutes to print. Remove from pan.
2. In the same oil, hundreds of onions until golden brown. Add chili powder, fennel seeds and ginger powder. Well, season with salt.
3. Add the tomatoes into the pot. Stir in the cloves and cardamoms. Cook for 5 minutes before adding water / stock. Bring to a boil.
4. Return chicken to pan and simmer over gentle flame until tender.
5. Strain the juice and serve with chicken.
Indian Fish Biryani recipe
The deep spicy flavor and aroma of South Indian came to life in this Fish Biryani recipe. Tomato sauce rich with herbs and spices. South Indian Fish Biryani Recipe, but you can use any meat or Fish you prefer. Perhaps dishes vegetarians, too. Just add the Fish instead of meat or Vegetable is called South Indian Fish Biryani recipe
Fish Biryani recipe For 8 people.
To Marinate the fish:
*King Fish-3 pounds (5 large pieces) or 1 1 / 4 kg
*Red chili powder-3 tsp
*Turmeric-2 tsp
*Lemon juice-2 tsp
*Salt to taste
*Canola / vegetable oil -3 / 4 cup or as needed for frying fish.
Masala for Fish Biryani recipe:
*Onions -6 medium them (including one for garnish onion)
*Tomato - 2 1 / 2 medium-sized pieces are cut.
*Green chile -15 in the number of
*Ginger - 4 "piece
*10 Cloves garlic pods (big)
*Pepper powder - 1 tsp
*Turmeric powder - 1 / 4 tsp
*Plain Yogurt, 1 cup (thick)
*Fennel Seeds (Perinjeerakam / Saunf) - 1 1 / 2 tsp
*Cashew-4
*Mac (Khus khus) - 1 1 / 2 tsp
*Mint leaves (Pudhina) - 1 cup chopped
*Cilantro leaves (Dhania) - 1 cup chopped
*Curry leaves, a handful of chopped
*Biryani Masala-1 tbsp
*Lemon juice 1 / 2 tsp or juice of 1 lemon.
*Salt 2 tsp or to taste
Rice for Fish Biryani recipe:
*Basmati rice - 4 cups
*Cinnamon (Karuvapatta) - 1 big stick
*Carnation (Carambu) -6
*Cardamom (Elakkai) - 4
*One bay leaf, salt-1tsp.
*Lemon juice-2 tsp or juice of 1 lemon
*Garnish: cashew nuts - a small, raisins, a handful of
*Clarified butter (ghee) - 5 tbsp or 3 tbsp mixed with 3 tbsp oil (for frying onion garnish)
Fish Biryani Masala:
*Cinnamon 2 inch pieces
*8 cardamom
*8-10 cloves
*Nutmeg (Jathika) -1
*Bay leaf-1
*Fennel seeds 1tsp
*Mays (Javithri / Jathipathri) 5-6
*Caraway / Shah Jeera-1 tbsp
*Star Anise-1
*Dry roast all together and grind to a fine powder. Store in a heavy lidded bottle and use only 1-2 tbsp of the biryani.
1.Basic Preparation for Fish Biryani recipe: Zamochit fennel (Perunjeerakam) seeds, cashew nuts and poppy seeds in a bowl with water for an hour at least. Wet Grind the nuts and soaked seeds, green chilies, ginger, garlic and a little water into a fine paste. Keep aside. In addition, you could first powder poppy seeds and fennel seeds, then soak and grind to make it smooth. Tomatoes cut into cubes and onion slices. One sliced onion to the additional penalty. This is one for fried onion garnish.
2. Marinating and Frying fish for Fish Biryani recipe: Cut the fish over medium pieces, rinsed with 1 tbsp lemon juice and drain. Marinate the fish with chili powder turmeric, lemon juice and salt. Keep aside for half an hour to one hour. Heat 3 / 4 cup butter in a wide shallow pan and pan fry the fish fillets on medium high heat until cooked on both sides. This should take about 7-10 minutes depending on the number of fish. Spread as fish fillets, as far as possible into the pot. Fish should not be crunchy, like in the fish fry. It should be just a little brown color. Drain on paper towels and remove any remaining pieces of butter. Drain all the oil in a bowl.
3. Rice Preparation for Fish Biryani recipe: Clean and soak rice for 10 minutes. Drain and keep aside.Boil 7 cups of water with the spices and 3 / 4 tsp salt. When it boils, add the rice and let it cook found about 10 minutes. When the rice is still difficult, with little preparation left, drain rice and let it will prepare cool.It further baking.
4. Frying Garnishes for Fish Biryani: Heat the oil / butter in a heavy bottom pan. Add a garnish of sliced onion and fry until golden brown and crispy. Sprinkle sugar over some onions to accelerate crisping. This should take about 10 minutes. Remove the onion and fry cashew nuts on medium flame until brown on all sides is provided. Drain and remove. Add raisins now and stir until plump. Removing on paper towels. The leakage of oil / butter in a small bowl and leave aside for flavoring rice.
5.Cooking biryani Masala / sauce for Fish Biryani: Use 2 tbsp of the reserved fish oil and add the remaining chopped onion to the pan and sauté hundredth on medium flame until it starts to get his brown around the edges (about 8 minutes). Add poppy seeds - a mixture of ginger, garlic, tomatoes, cheese, lemon juice, pepper, salt, turmeric, biryani masala and coriander, mint and curry leaves and mix thoroughly. Cook on medium flame for 5 minutes more to get cooked tomatoes, and everything goes together. Check for taste and add salt and lemon juice if necessary. There should be about half the sauce is thick. Take it from the stove.
6. Layers for Fish Biryani: Lay fried fillet carefully for money, taking care not to disturb them. Spread a little sauce around it. Do not impede, as it would divide the fish. Spread cooked rice over fish and garnish with onions, raisins and cashews. Now, to save oil and garnish of deep frying oil, remaining after frying fish over rice in a circle. For 2 tsp lemon juice to them. Now lay the lid and put it back on stove over high heat for 6 minutes, and then at very low heat for 10 minutes. Turn off the fire and let it remain covered even half an hour.
You can also layer the fish and sauce, and rice, and garnish, as described above in the oven proof dish and bake at 250 degrees for half an hour. Mix the rice with fish Masala gently and serve.
Serve with coconut chutney (biryani chammandi), onion relish (Ulli surka), yogurt and Papadam.
The deep spicy flavor and aroma of South Indian came to life in this Fish Biryani recipe. Tomato sauce rich with herbs and spices. South Indian Fish Biryani Recipe, but you can use any meat or Fish you prefer. Perhaps dishes vegetarians, too. Just add the Fish instead of meat or Vegetable is called South Indian Fish Biryani recipe
Fish Biryani recipe For 8 people.
To Marinate the fish:
*King Fish-3 pounds (5 large pieces) or 1 1 / 4 kg
*Red chili powder-3 tsp
*Turmeric-2 tsp
*Lemon juice-2 tsp
*Salt to taste
*Canola / vegetable oil -3 / 4 cup or as needed for frying fish.
Masala for Fish Biryani recipe:
*Onions -6 medium them (including one for garnish onion)
*Tomato - 2 1 / 2 medium-sized pieces are cut.
*Green chile -15 in the number of
*Ginger - 4 "piece
*10 Cloves garlic pods (big)
*Pepper powder - 1 tsp
*Turmeric powder - 1 / 4 tsp
*Plain Yogurt, 1 cup (thick)
*Fennel Seeds (Perinjeerakam / Saunf) - 1 1 / 2 tsp
*Cashew-4
*Mac (Khus khus) - 1 1 / 2 tsp
*Mint leaves (Pudhina) - 1 cup chopped
*Cilantro leaves (Dhania) - 1 cup chopped
*Curry leaves, a handful of chopped
*Biryani Masala-1 tbsp
*Lemon juice 1 / 2 tsp or juice of 1 lemon.
*Salt 2 tsp or to taste
Rice for Fish Biryani recipe:
*Basmati rice - 4 cups
*Cinnamon (Karuvapatta) - 1 big stick
*Carnation (Carambu) -6
*Cardamom (Elakkai) - 4
*One bay leaf, salt-1tsp.
*Lemon juice-2 tsp or juice of 1 lemon
*Garnish: cashew nuts - a small, raisins, a handful of
*Clarified butter (ghee) - 5 tbsp or 3 tbsp mixed with 3 tbsp oil (for frying onion garnish)
Fish Biryani Masala:
*Cinnamon 2 inch pieces
*8 cardamom
*8-10 cloves
*Nutmeg (Jathika) -1
*Bay leaf-1
*Fennel seeds 1tsp
*Mays (Javithri / Jathipathri) 5-6
*Caraway / Shah Jeera-1 tbsp
*Star Anise-1
*Dry roast all together and grind to a fine powder. Store in a heavy lidded bottle and use only 1-2 tbsp of the biryani.
1.Basic Preparation for Fish Biryani recipe: Zamochit fennel (Perunjeerakam) seeds, cashew nuts and poppy seeds in a bowl with water for an hour at least. Wet Grind the nuts and soaked seeds, green chilies, ginger, garlic and a little water into a fine paste. Keep aside. In addition, you could first powder poppy seeds and fennel seeds, then soak and grind to make it smooth. Tomatoes cut into cubes and onion slices. One sliced onion to the additional penalty. This is one for fried onion garnish.
2. Marinating and Frying fish for Fish Biryani recipe: Cut the fish over medium pieces, rinsed with 1 tbsp lemon juice and drain. Marinate the fish with chili powder turmeric, lemon juice and salt. Keep aside for half an hour to one hour. Heat 3 / 4 cup butter in a wide shallow pan and pan fry the fish fillets on medium high heat until cooked on both sides. This should take about 7-10 minutes depending on the number of fish. Spread as fish fillets, as far as possible into the pot. Fish should not be crunchy, like in the fish fry. It should be just a little brown color. Drain on paper towels and remove any remaining pieces of butter. Drain all the oil in a bowl.
3. Rice Preparation for Fish Biryani recipe: Clean and soak rice for 10 minutes. Drain and keep aside.Boil 7 cups of water with the spices and 3 / 4 tsp salt. When it boils, add the rice and let it cook found about 10 minutes. When the rice is still difficult, with little preparation left, drain rice and let it will prepare cool.It further baking.
4. Frying Garnishes for Fish Biryani: Heat the oil / butter in a heavy bottom pan. Add a garnish of sliced onion and fry until golden brown and crispy. Sprinkle sugar over some onions to accelerate crisping. This should take about 10 minutes. Remove the onion and fry cashew nuts on medium flame until brown on all sides is provided. Drain and remove. Add raisins now and stir until plump. Removing on paper towels. The leakage of oil / butter in a small bowl and leave aside for flavoring rice.
5.Cooking biryani Masala / sauce for Fish Biryani: Use 2 tbsp of the reserved fish oil and add the remaining chopped onion to the pan and sauté hundredth on medium flame until it starts to get his brown around the edges (about 8 minutes). Add poppy seeds - a mixture of ginger, garlic, tomatoes, cheese, lemon juice, pepper, salt, turmeric, biryani masala and coriander, mint and curry leaves and mix thoroughly. Cook on medium flame for 5 minutes more to get cooked tomatoes, and everything goes together. Check for taste and add salt and lemon juice if necessary. There should be about half the sauce is thick. Take it from the stove.
6. Layers for Fish Biryani: Lay fried fillet carefully for money, taking care not to disturb them. Spread a little sauce around it. Do not impede, as it would divide the fish. Spread cooked rice over fish and garnish with onions, raisins and cashews. Now, to save oil and garnish of deep frying oil, remaining after frying fish over rice in a circle. For 2 tsp lemon juice to them. Now lay the lid and put it back on stove over high heat for 6 minutes, and then at very low heat for 10 minutes. Turn off the fire and let it remain covered even half an hour.
You can also layer the fish and sauce, and rice, and garnish, as described above in the oven proof dish and bake at 250 degrees for half an hour. Mix the rice with fish Masala gently and serve.
Serve with coconut chutney (biryani chammandi), onion relish (Ulli surka), yogurt and Papadam.
South Indian Fish Biryani Recipe
"The deep spicy flavor and aroma of South Indian came to life in this Fish Biryani recipe. Tomato sauce rich with herbs and spices. South Indian Fish Biryani Recipe, but you can use any meat or Fish you prefer. Perhaps dishes vegetarians, too. Just add the Fish instead of meat or Vegetable is called South Indian Fish Biryani recipe. "
"The deep spicy flavor and aroma of South Indian came to life in this Fish Biryani recipe. Tomato sauce rich with herbs and spices. South Indian Fish Biryani Recipe, but you can use any meat or Fish you prefer. Perhaps dishes vegetarians, too. Just add the Fish instead of meat or Vegetable is called South Indian Fish Biryani recipe. "
Ingredients of South Indian Fish Biryani Recipe
For the rice: Fish Biryani recipe
For the rice: Fish Biryani recipe
*Ghee - 2 tablespoons
*Cardamom (Elakka) - 4 nos
*Tan (Karugapatta) - 4 sticks
*Cloves (Grambu) - 4 nos
*Black pepper - 4 nos
*Onions (sliced) - 1 / 2 cup
*Basmati rice - 3 cups
*Boiling water - 6 cups
*Salt - 2 teaspoons
Fish masala: (Fish Biryani)
*King seer fish or fish - 1 / 2 kg
*Cold powder - 1 tablespoon
*Turmeric powder - 1 / 2 teaspoon
*Salt - 1 teaspoon
*Oil - 1 cup
*Onions (sliced) - 3 nos
*Ginger-garlic-green chilli paste - 2 tablespoons
*Tomatoes (chopped) - 1 No
*Garam masala powder - 1 tsp
*Curd - 1 tablespoon
*Thick coconut milk - 1 / 4 cup
*Cilantro leaves (chopped) - 1 cup
*Mint leaves (chopped) - 2tbsp
*Ghee - 2 tablespoons
To garnish: Fish Biryani
*Cashew nuts (toasted)
*Raisins (Onakka munthiri) (Toast)
Preparation method of Fish Biryani Recipe
To prepare the rice: (Fish Biryani)
* Heat in a pan Ghee.
* Add cardamom, cinnamon, cloves and black pepper. Stir them.
* Add the onion and fry for 5 min.
* Add rice and stir for 5 min.
* Pour the boiling water with salt and cook until done.
To make the fish masala: (Fish Biryani)
* Marinate slices of fresh fish powder, turmeric powder and salt
for 1 hour.
* Fry the pieces of fish marinated in oil.
* Heat oil used for frying fish in a skillet.
* Add sliced onion and fry over a low heat until it turns slightly brown.
* The medium heat, add ginger, garlic and green tomato paste cold.
* Agitate for 6 min.
* Add Garam masala powder, curd, coconut milk, cilantro leaves and salt and stir for 5 minutes.
* Add the pieces of fried fish and reduce the flame.
* Cook until it begins to boil.
To give the fish biriyani: (Fish Biryani)
* Take a deep layer of the vessel and the rice and fish masala.
* Pour 2 tablespoons of ghee and cover tightly with a lid.
* Keep a very low heat for 10 min.
* Garnish with roasted nuts and raisins.
- We may not much fish with bones, such as tuna, salmon, Akoli ......... etc, but when we will be more tasty king fish.
- Pour 2tsp essence of pineapple or a few small pieces of pineapple before putting the lid will on.it a very pleasant smell
* You can use shrimp or chicken instead of fish
*You can use canned coconut milk and coconut powder
*Cardamom (Elakka) - 4 nos
*Tan (Karugapatta) - 4 sticks
*Cloves (Grambu) - 4 nos
*Black pepper - 4 nos
*Onions (sliced) - 1 / 2 cup
*Basmati rice - 3 cups
*Boiling water - 6 cups
*Salt - 2 teaspoons
Fish masala: (Fish Biryani)
*King seer fish or fish - 1 / 2 kg
*Cold powder - 1 tablespoon
*Turmeric powder - 1 / 2 teaspoon
*Salt - 1 teaspoon
*Oil - 1 cup
*Onions (sliced) - 3 nos
*Ginger-garlic-green chilli paste - 2 tablespoons
*Tomatoes (chopped) - 1 No
*Garam masala powder - 1 tsp
*Curd - 1 tablespoon
*Thick coconut milk - 1 / 4 cup
*Cilantro leaves (chopped) - 1 cup
*Mint leaves (chopped) - 2tbsp
*Ghee - 2 tablespoons
To garnish: Fish Biryani
*Cashew nuts (toasted)
*Raisins (Onakka munthiri) (Toast)
Preparation method of Fish Biryani Recipe
To prepare the rice: (Fish Biryani)
* Heat in a pan Ghee.
* Add cardamom, cinnamon, cloves and black pepper. Stir them.
* Add the onion and fry for 5 min.
* Add rice and stir for 5 min.
* Pour the boiling water with salt and cook until done.
To make the fish masala: (Fish Biryani)
* Marinate slices of fresh fish powder, turmeric powder and salt
for 1 hour.
* Fry the pieces of fish marinated in oil.
* Heat oil used for frying fish in a skillet.
* Add sliced onion and fry over a low heat until it turns slightly brown.
* The medium heat, add ginger, garlic and green tomato paste cold.
* Agitate for 6 min.
* Add Garam masala powder, curd, coconut milk, cilantro leaves and salt and stir for 5 minutes.
* Add the pieces of fried fish and reduce the flame.
* Cook until it begins to boil.
To give the fish biriyani: (Fish Biryani)
* Take a deep layer of the vessel and the rice and fish masala.
* Pour 2 tablespoons of ghee and cover tightly with a lid.
* Keep a very low heat for 10 min.
* Garnish with roasted nuts and raisins.
- We may not much fish with bones, such as tuna, salmon, Akoli ......... etc, but when we will be more tasty king fish.
- Pour 2tsp essence of pineapple or a few small pieces of pineapple before putting the lid will on.it a very pleasant smell
* You can use shrimp or chicken instead of fish
*You can use canned coconut milk and coconut powder
Vegetable Biryani Recipe
"Very tasty and interesting Vegetable Biryani recipe; color looks appetizing and tastes great! This is delicious served with mint chutney or simple, plain yogurt or Cauliflower Kurma. Deep flavor and spicy aroma of southern Indian cooking come to life in this Vegetable Biryani recipe. Tomato sauce rich with herbs and spices. The recipe calls for chicken southern Indian Biryani recipe, but you can use any meat you prefer. Maybe, vegetarian dishes, too. Just add the vegetables instead of meat, it is called a southern Indian Vegetable Biryani recipe. "
INGREDIENTS of Vegetable Biryani Recipe (food)
* 1 red onion, cut into 1/2-inch cubes
* 2 tablespoons ghee (clarified butter) or olive oil
* 1 / 2 tsp cumin seeds
* 1 (1 inch) piece of cinnamon Stick
* 1 tablespoon ginger garlic paste
* 7 peppercorns
* 1 tomato, diced
* 1 / 2 cup peas
* 1 / 2 cups water
* 1 / 2 cup diced carrots
* 1 cube of chicken broth
* 1 / 2 cups diced potatoes
* 1 teaspoon salt
* 1 / 4 teaspoon ground red chili pepper
* 1 / 2 tsp garam masala
* 1 / 4 teaspoon black pepper
* 1 / 4 teaspoon ground turmeric
* 2 cups basmati rice, rinsed and drained
* 4 cups water
Method of Vegetable Biryani Recipe
1. Melt ghee in a large Dutch oven over medium heat. Add onions and cook until softened, about 3 minutes. Stir in the cumin seeds, cinnamon Stick, and peppercorns; cook until spices are fragrant and cumin seeds begin to pop, about 3 minutes.
2. Stir in the ginger garlic paste, tomatoes and 1 / 2 cup water. Bring to boiling and cook until the water evaporates, about 5 minutes. Stir in peas, carrots and potatoes. Season with chicken broth, salt, red chilli, black pepper, garam masala and turmeric. Well, then cover and cook 3 minutes.
3. For 4 cups of water and bring to a boil over high heat. After boiling, stir in basmati rice, reduce heat to medium, recovery and simmer for 10 minutes. Reduce heat to low and continue to cook until the rice has softened, 10 to 15 minutes more.
"Very tasty and interesting Vegetable Biryani recipe; color looks appetizing and tastes great! This is delicious served with mint chutney or simple, plain yogurt or Cauliflower Kurma. Deep flavor and spicy aroma of southern Indian cooking come to life in this Vegetable Biryani recipe. Tomato sauce rich with herbs and spices. The recipe calls for chicken southern Indian Biryani recipe, but you can use any meat you prefer. Maybe, vegetarian dishes, too. Just add the vegetables instead of meat, it is called a southern Indian Vegetable Biryani recipe. "
INGREDIENTS of Vegetable Biryani Recipe (food)
* 1 red onion, cut into 1/2-inch cubes
* 2 tablespoons ghee (clarified butter) or olive oil
* 1 / 2 tsp cumin seeds
* 1 (1 inch) piece of cinnamon Stick
* 1 tablespoon ginger garlic paste
* 7 peppercorns
* 1 tomato, diced
* 1 / 2 cup peas
* 1 / 2 cups water
* 1 / 2 cup diced carrots
* 1 cube of chicken broth
* 1 / 2 cups diced potatoes
* 1 teaspoon salt
* 1 / 4 teaspoon ground red chili pepper
* 1 / 2 tsp garam masala
* 1 / 4 teaspoon black pepper
* 1 / 4 teaspoon ground turmeric
* 2 cups basmati rice, rinsed and drained
* 4 cups water
Method of Vegetable Biryani Recipe
1. Melt ghee in a large Dutch oven over medium heat. Add onions and cook until softened, about 3 minutes. Stir in the cumin seeds, cinnamon Stick, and peppercorns; cook until spices are fragrant and cumin seeds begin to pop, about 3 minutes.
2. Stir in the ginger garlic paste, tomatoes and 1 / 2 cup water. Bring to boiling and cook until the water evaporates, about 5 minutes. Stir in peas, carrots and potatoes. Season with chicken broth, salt, red chilli, black pepper, garam masala and turmeric. Well, then cover and cook 3 minutes.
3. For 4 cups of water and bring to a boil over high heat. After boiling, stir in basmati rice, reduce heat to medium, recovery and simmer for 10 minutes. Reduce heat to low and continue to cook until the rice has softened, 10 to 15 minutes more.
South Indian Prawn Biryani Recipe
"It's spicy rice dish cooked in South Indian Prawn Biryani Recipe curry is very easy to do in a microwave oven. 1200 W microwave oven was used in this Prawn Biryani recipe. Garnish with fried onions."
INGREDIENTS of South Indian Prawn Biryani Recipe (food)
* 1 1 / 3 cup raw white rice
* 1 teaspoon garam masala
* 9 ounces shelled and deveined tiger shrimp
* 4 whole cloves
* 1 tablespoon ginger garlic paste
* 4 whole cardamom seeds
* 1 teaspoon ground black pepper
* 2 sticks cinnamon
* 1 / 2 cup plain yogurt
* 1 cup water
* Salt to taste
* 1 / 4 cup vegetable oil
* 2 cubes chicken broth
Method of South Indian Prawn Biryani Recipe
1. Place rice with enough water to cover in a small bowl. Drabble rice in 2 hours, drain.
2. Stir together shrimp, ginger, garlic paste, garam masala, black pepper, cloves, cardamom seeds, cinnamon sticks, salt, yogurt and butter in a microwave safe bowl until well mixed. Cook in microwave high until shrimp are bright pink on the outside and meat is not transparent in the center, about 10 minutes. Remove the shrimp with curry and revoked.
3. Stir rice, water, broth and chicken in the curry and good. Cook in microwave high until rice tender, about 10 minutes. Mix with shrimp, return to microwave and cook until the high-heated through, about 5 minutes. Discard Stick cinnamon, cloves, cardamom seeds, and before serving the Prawn Biryani Recipe.
"It's spicy rice dish cooked in South Indian Prawn Biryani Recipe curry is very easy to do in a microwave oven. 1200 W microwave oven was used in this Prawn Biryani recipe. Garnish with fried onions."
INGREDIENTS of South Indian Prawn Biryani Recipe (food)
* 1 1 / 3 cup raw white rice
* 1 teaspoon garam masala
* 9 ounces shelled and deveined tiger shrimp
* 4 whole cloves
* 1 tablespoon ginger garlic paste
* 4 whole cardamom seeds
* 1 teaspoon ground black pepper
* 2 sticks cinnamon
* 1 / 2 cup plain yogurt
* 1 cup water
* Salt to taste
* 1 / 4 cup vegetable oil
* 2 cubes chicken broth
Method of South Indian Prawn Biryani Recipe
1. Place rice with enough water to cover in a small bowl. Drabble rice in 2 hours, drain.
2. Stir together shrimp, ginger, garlic paste, garam masala, black pepper, cloves, cardamom seeds, cinnamon sticks, salt, yogurt and butter in a microwave safe bowl until well mixed. Cook in microwave high until shrimp are bright pink on the outside and meat is not transparent in the center, about 10 minutes. Remove the shrimp with curry and revoked.
3. Stir rice, water, broth and chicken in the curry and good. Cook in microwave high until rice tender, about 10 minutes. Mix with shrimp, return to microwave and cook until the high-heated through, about 5 minutes. Discard Stick cinnamon, cloves, cardamom seeds, and before serving the Prawn Biryani Recipe.
South Indian vegetable Biryani Recipe
"The deep flavor and spicy aroma of southern Indian cooking come to life in this recipe. Tomato sauce rich with herbs and spices. The recipe calls for chicken South Indian Biryani, but you can use any meat you prefer. Maybe vegetarian dishes, too. Simply add the vegetables instead of meat it's called South Indian vegetable Biryani Recipe."
INGREDIENTS of vegetable Biryani Recipe (food)
* 1 cup basmati rice
* 1 / 2 tsp cumin seeds
* 1 / 2 teaspoon whole cloves
* 1 1 / 4 tablespoons vegetable oil
* 1 onion, chopped
* 3 cups water
* 1 1 / 2 teaspoons salt, or to taste
* Poroshka chili to taste
* 1 cup frozen vegetables
* 1 tablespoon butter
Method of South Indian vegetable Biryani Recipe
1. Wash rice and soak for 30 minutes, drain.
2. Heat oil in large saucepan over medium heat. Sautéed cumin seeds and cloves to less than 1 minute. Sauteed onions, increasing constantly, until brown. Stir the rice and fry about 1 minute, stirring. Stir in water, salt, garam masala, chile powder and vegetables. Bring to a boil, then reduce heat, cover and simmer for 20 minutes, or until water is absorbed. Pooh with a fork and stir in butter and serve the vegetable Biryani.
"The deep flavor and spicy aroma of southern Indian cooking come to life in this recipe. Tomato sauce rich with herbs and spices. The recipe calls for chicken South Indian Biryani, but you can use any meat you prefer. Maybe vegetarian dishes, too. Simply add the vegetables instead of meat it's called South Indian vegetable Biryani Recipe."
INGREDIENTS of vegetable Biryani Recipe (food)
* 1 cup basmati rice
* 1 / 2 tsp cumin seeds
* 1 / 2 teaspoon whole cloves
* 1 1 / 4 tablespoons vegetable oil
* 1 onion, chopped
* 3 cups water
* 1 1 / 2 teaspoons salt, or to taste
* Poroshka chili to taste
* 1 cup frozen vegetables
* 1 tablespoon butter
Method of South Indian vegetable Biryani Recipe
1. Wash rice and soak for 30 minutes, drain.
2. Heat oil in large saucepan over medium heat. Sautéed cumin seeds and cloves to less than 1 minute. Sauteed onions, increasing constantly, until brown. Stir the rice and fry about 1 minute, stirring. Stir in water, salt, garam masala, chile powder and vegetables. Bring to a boil, then reduce heat, cover and simmer for 20 minutes, or until water is absorbed. Pooh with a fork and stir in butter and serve the vegetable Biryani.
South Indian Chicken Biryani Recipe
"The deep flavor and spicy aroma of southern Indian cooking come to life in this Chicken Biryani recipe. Simmers chicken in yogurt and tomato sauce rich with herbs and spices. The recipe calls for South Indian Chicken Biryani, but you can use any meat you prefer. Maybe vegetarian dishes, too. Simply add the vegetables instead of meat it's called South Indian vegetable Biryani."
INGREDIENTS of South Indian Chicken Biryani Recipe (food)
* 2 1 / 2 tablespoons vegetable oil
* 1 cardamom pod
* 1 clove
* 1 cinnamon Stick
* 4 medium onions, chopped
* 3 tablespoons chopped fresh garlic
* 1 / 4 teaspoon chopped fresh ginger
* 1 pound boneless chicken breast skin, cut into cubes
* Poroshka chili to taste
* 1 1 / 2 medium tomatoes, diced
* 16 ounces plain yogurt
* 3 tablespoons water
* Lemon juice to taste
* 3 cups white rice
* 1 teaspoon butter
* Salt to taste
* 1 bunch fresh mint, chopped
* 1 bunch chopped cilantro
DIRECTIONS of South Indian Chicken Biryani Recipe
1. Heat oven to 400 degrees F (200 ° C).
2. Heat oil in a large oven-proof pot over medium heat. Add cardamom, cloves, cinnamon and a stick. Stir in chopped onion and fry until golden brown. Stir in garlic and ginger. Stir the chicken into pieces and cook about 3 minutes. Stir in chili powder and cook a few minutes. Stir in the tomatoes and cook for about 5 minutes. Mix yogurt with 3 tablespoons water and lemon juice, stir in sauce.
3. Cover pot and bake in the oven until slightly preheated sauce thickened and concentrated, about 15 minutes.
4. Meanwhile, cook rice in salted water to cover. Bring to a boil and cook until it is half cooked, about 7 minutes. Drain rice, and the excitement in the chicken and sauce. Stir in butter, season to taste with salt, cover pot and bake 1 hour. Stir in the cilantro and mint immediately lodge.
"The deep flavor and spicy aroma of southern Indian cooking come to life in this Chicken Biryani recipe. Simmers chicken in yogurt and tomato sauce rich with herbs and spices. The recipe calls for South Indian Chicken Biryani, but you can use any meat you prefer. Maybe vegetarian dishes, too. Simply add the vegetables instead of meat it's called South Indian vegetable Biryani."
INGREDIENTS of South Indian Chicken Biryani Recipe (food)
* 2 1 / 2 tablespoons vegetable oil
* 1 cardamom pod
* 1 clove
* 1 cinnamon Stick
* 4 medium onions, chopped
* 3 tablespoons chopped fresh garlic
* 1 / 4 teaspoon chopped fresh ginger
* 1 pound boneless chicken breast skin, cut into cubes
* Poroshka chili to taste
* 1 1 / 2 medium tomatoes, diced
* 16 ounces plain yogurt
* 3 tablespoons water
* Lemon juice to taste
* 3 cups white rice
* 1 teaspoon butter
* Salt to taste
* 1 bunch fresh mint, chopped
* 1 bunch chopped cilantro
DIRECTIONS of South Indian Chicken Biryani Recipe
1. Heat oven to 400 degrees F (200 ° C).
2. Heat oil in a large oven-proof pot over medium heat. Add cardamom, cloves, cinnamon and a stick. Stir in chopped onion and fry until golden brown. Stir in garlic and ginger. Stir the chicken into pieces and cook about 3 minutes. Stir in chili powder and cook a few minutes. Stir in the tomatoes and cook for about 5 minutes. Mix yogurt with 3 tablespoons water and lemon juice, stir in sauce.
3. Cover pot and bake in the oven until slightly preheated sauce thickened and concentrated, about 15 minutes.
4. Meanwhile, cook rice in salted water to cover. Bring to a boil and cook until it is half cooked, about 7 minutes. Drain rice, and the excitement in the chicken and sauce. Stir in butter, season to taste with salt, cover pot and bake 1 hour. Stir in the cilantro and mint immediately lodge.
Hyderabadi-style biryani, which is a trademark of home in southern India. For a more traditional version, substitute curd (homemade south Indian yogurt) for yoghurt. If you can not find ginger garlic paste crush together ginger and garlic in equal parts for Hyderabadi-style biryan.
INGREDIENTS of Hyderabadi-style biryan (food)
* 1 / 4 cup ghee (clarified butter)
* Total 20 cloves
* 9 whole cardamom pods
* 5 bay leaves
* 1 medium onion, chopped
* 5 small green chile pepper
* 2 tablespoons ginger garlic paste
* 1 (3 pound) chicken, cut into pieces
* 1 1 / 2 cup plain yogurt
* 1 teaspoon salt
* 6 fresh curry leaves (optional)
* 3 cups raw jasmine or white rice
* 4 1 / 8 cup water
* 1 sprig cilantro stems with leaves
DIRECTIONS of Hyderabadi-style biryan
1. Drabble rice for 30 minutes in water to cover, then drain.
2. Meanwhile, heat oil in large skillet over medium flame. Stir in cloves, cardamom and bay leaves. Then the excitement in the onion and cook until soft, 6 to 7 minutes. Stir in ginger and chilli paste. Stir in yogurt, salt and curry, and then put the chicken in the pot. Cook for 20 to 25 minutes from time to time, stirring and turning the chicken pieces until only about 1 cup of liquid remains.
3. Mix rice, water and cilantro. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. Check the rice after about 12 minutes if it is dry, add 1 / 2 cup water and continue cooking.
INGREDIENTS of Hyderabadi-style biryan (food)
* 1 / 4 cup ghee (clarified butter)
* Total 20 cloves
* 9 whole cardamom pods
* 5 bay leaves
* 1 medium onion, chopped
* 5 small green chile pepper
* 2 tablespoons ginger garlic paste
* 1 (3 pound) chicken, cut into pieces
* 1 1 / 2 cup plain yogurt
* 1 teaspoon salt
* 6 fresh curry leaves (optional)
* 3 cups raw jasmine or white rice
* 4 1 / 8 cup water
* 1 sprig cilantro stems with leaves
DIRECTIONS of Hyderabadi-style biryan
1. Drabble rice for 30 minutes in water to cover, then drain.
2. Meanwhile, heat oil in large skillet over medium flame. Stir in cloves, cardamom and bay leaves. Then the excitement in the onion and cook until soft, 6 to 7 minutes. Stir in ginger and chilli paste. Stir in yogurt, salt and curry, and then put the chicken in the pot. Cook for 20 to 25 minutes from time to time, stirring and turning the chicken pieces until only about 1 cup of liquid remains.
3. Mix rice, water and cilantro. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. Check the rice after about 12 minutes if it is dry, add 1 / 2 cup water and continue cooking.
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