Homemade food recipes

Homemade food recipes
Check below to read the recipes in detail
Showing posts with label Indian Style Non-Veg Rice Dish. Show all posts
Showing posts with label Indian Style Non-Veg Rice Dish. Show all posts

Tuesday, August 16, 2016

Egg Biryani



Ingredients:

4 Boiled eggs
1 kg Biryani/ Basmati Rice
1/2 cup biryani masala
Salt to taste
1tsp coriander pwoder
Pinch of turmeric powder
Green chilies(optional)
250 grams Ghee
Oil 2 tbsp
4 chopped onions
2 diced tomatoes
whole spices- 5 black pepper corns, 3 black cardamoms, 2 green cardamoms, 5 cloves, 1 medium size cinnamon stick, 1 bay leave, 2 teaspoon cumin seeds
2 tbsp kashmiri mirch
2 tbsp ginger garlic paste
Water as required

Preparation Method:

1. Wash and soak the Biryani/basmati rice in water for at least 30 minutes. Then slow cook the rice or cook it in a rice cooker with less water till they are half cooked.

2. Now in a deep frying pan or a handi, heat some oil and add all the whole spices. To it add the chopped onions and cook till translucent. Add ginger garlic paste and diced tomatoes. Cook until you see masala completely cooked. Now to the masala add salt, coriander powder and chili powder and mix well.

3. Now add boiled eggs to the cooked masala and mix well and turn off the heat. Take a big pan layer and start layering your rice and egg masala. Cover the lid and let it cook on slow heat till the rice is cooked completely and the aroma and masala blends well with the rice.

4. Garnish with coriander leaves, lemon and fried onions and serve.

Friday, August 22, 2014

Hyderabadi Mutton Biryani




Ingredients:

1 kg Mutton cut into bite size pieces
1 kg Biryani/ Basmati Rice
100 grams hung yogurt
1/2 cup biryani masala
Salt to taste
Pinch of turmeric powder
Green chilies(optional)
250 grams Ghee
Oil 2 tbsp
4 chopped onions
whole spices- 5 black pepper corns, 3 black cardamoms, 2 green cardamoms, 5 cloves, 1 medium size cinnamon stick, 1 bay leave, 2 teaspoon cumin seeds
2 tbsp kashmiri mirch
2 tbsp ginger garlic paste
1 raw papaya
1 lemon
4 cups water

Preparation Method:

1. Wash and soak the Biryani/basmati rice in water for at least 30 minutes.

2. Now peel the raw papaya and grind it to a fine paste and keep it aside.

3. Take a big utensil with water and add pinch of salt and turmeric powder to it.  Now to it add your washed mutton and half cook it. Once done take out the pieces and keep the stock aside.

4. Now take a big utensil and add the mutton pieces. To it add papaya paste along with cumin seeds, salt, turmeric powder, green chilies, hung yogurt, Kashmiri red chili powder, ginger garlic paste and biryani masala. Mix everything well and keep it aside to marinate for minimum 5 hour in a refrigerator.

5. After 5 hours or more, take out the marinate and keep it to defrost.

6. Now in a deep frying pan or a handi, heat some oil and add the marinate to it and cook until you see some oil released from the marinate and meat is also nicely roasted. This may take about 10-15 minutes. keep it aside once done.

7. Simultaneously half cook your washed rice in a mutton stock and other whole spices.

8.Once your mutton and rice is done, its time to assemble everything in layers. You can also use food color at this time but its optional.

9. Take a thick bottom pan and grease it with ghee.  Add a layer of mutton masala and a layer of rice top it with fried onions. Then another layer of mutton masala and then rice again and cover it to cook in slow flame until rice is fully cooked.

10. Garnish with coriander leaves, lemon and fried onions and serve.

Tuesday, June 28, 2011

Muglai Chicken Biryani



Ingredients
1 kg chicken(prefrebbly chicken thigh or breast)
4 large finely diced onion
3-4 tablespoon ginger garlic paste
1/2 cup almonds(optional)
2 cups basmati rice
1 cup yoghurt
4-5 spoon Cooking Oil or tablespoon ghee
1" stick of cinnamon
5 cloves
3 pods cardamom
8 peppercorns
2 teaspoon coriandar powder
1 teaspoon cumin powder
Salt to taste
3 drops of food coloring(Optional)

Preparation Method:
1. Keep almonds in the hot water to remove its skin easily.After few mins remove the skin and combine it with ginger garlic and grind it to a smoothe paste.
2.Parallely cook basmati rice in a seprate pressure cooker or deep pan with lid.
3. Heat 3-4 tablespoon of oil in a pan and fry two finely chopped onions until golden brown. Drain and keep it aside for later use.
4.  Now add few more drops of oil in the same pan and add whole spices- cinnamon, cloves, pepper, cardomom etc. Fry them until you get nice aroma.
5. Now add two more finelly chopped onions and saute them until they are golden brown and tender. Now add ginger garlic almond paste to it and cook for 3mins.
6.Add salt, cumin powder, coriandar powder and garam masala and mix well. fry until the masala releases some oil.
7.Now add chicken pecies to it and mix well. Cook until its nicely roasted with masala in the pan.
8. Now add the yoghurt, lime juice, coriandar leave(if you like)and salt. Mix well.
9.Cover your pan and cook until the chicken is tender.
10.If you are using the food coloring, divide the rice into 3 equal portions and put into separate dishes for 10mins after mixing.
11.Now grease a deep baking pan and evenly layer the cooked rice, meat and its masala in multiple layer and cover it with alluminum foil.
12. Put it in the pre-heated oven on 350 F or 180 C or on gas on medium heat for 20mins.
13. After its cooked, open the seal only when ready to eat. you can serve it with Raita or plain sour yoghurt whatever you like.

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