Indian Mutton Biryani Recipe for very testy mutton biryani.
Ingredients:
• 1/2 kg Mutton
• 2 Cups basmati rice
• Few flakes garlic
• 3 tsp Coriander powder
• Dried coconut
• 1 Inch stick cinnamon
• 3 Green chillies
• 1 tsp Chilli powder
• 1 Cup onion
• 1 Inch piece ginger
• 1 tsp Poppy seeds
• 3 Cloves, peppercorns and cardamoms
• 1 Cup curd
• 1/2 Cup onion
• 2 Bay leaf
• 8 tbsp Fat
• Salt to taste
How to make Mutton Biryani:
• Clean the meat and cut into pieces.
• Soak the meat in curd.
• Roast cardamom, cinnamon, peppercorns and powder cloves. Make powder.
• Grind ginger, red chillies, green chillies, half the onions, garlic and copra.
• Now heat fat in a pan. Add chopped onions and ground spices.
• Fry until onions turn golden brown.
• Now add meat and fry well. Add poppy seed powder.
• Add salt and remaining curd. Cook till meat becomes tender.
• Add powdered spices to it and remove from the flame.
• Chop remaining onions. Fry them in fat in a separate pan.
• Add cloves and bay leaf.
• Fry for few minutes and add rice. Fry for another few minutes.
• Put salt to taste and make the quantity of water double.
• Remove from the flame when rice gets cooked and no moisture is left.
• Arrange a part of cooked rice in a pan and sprinkle saffron water over it.
• Place the meat over it and cover with rice layer once again.
• Garnish with fried onions and nuts.
• Mutton Biryani is ready.
Now you can understand why there's a growing interest in Indian Mutton Biryani Recipe. When people start looking for more information about Indian Mutton Biryani Recipe, you'll be in a position to meet their needs.
Friday, March 7, 2008
Friday, February 15, 2008
Indian Curry Recipe-Chicken Korma
Have you ever wondered what exactly is up with Chicken Korma? This healthy recipe can give you an insight into everything you've ever wanted to know about Chicken Korma.
Indian cuisine is the general term for the wide variety of cooking styles from India. In reality, India hosts an even greater number of distinct regional cuisines than the European continent. In general Indian food is prepared with delicate mixtures of many different fresh and dried spices, and the exact recipes often vary greatly from one household to the next.
Indian curry recipe, Indian Chicken Korma recipe,Chicken Korma,Curry recipe
Ingredients
* 2 chicken breasts, skinned and cut into approx. 1 inch pieces
* 1 tablespoon vegetable oil or ghee
* 1 inch piece cassia bark
* 2 cardamon pods
* two thirds of a batch of Basic Curry Sauce
* quarter teaspoon hot chilli powder
* half teaspoon concentrated tomato purée
* salt to taste
* 4 tablespoons double cream
* 1 tablespoon finely chopped creamed coconut
Method
1. Heat a little of the oil in a large heavy frying pan then fry the chicken pieces over moderate heat until they are sealed and have turned white. Remove them from the pan and set aside
2. Heat the rest of the oil in a heavy pan over a moderate heat then put in the cassia and cardamon and stir for a few minutes
3. Turn the heat to low then add the Basic Curry Sauce, chilli powder, tomato purée and salt. You can add a little more tomato purée if the colour isn't rich enough but no more than another half teaspoon.
4. Add the chicken pieces and simmer on a low heat for 20-30 minutes, stirring from time to time. Add hot water if the sauce gets too dry.
5. Finally, add the cream and creamed coconut and heat through until the creamed coconut has melted. By the end of the cooking the sauce should be silky and not too thick.
Indian cuisine is the general term for the wide variety of cooking styles from India. In reality, India hosts an even greater number of distinct regional cuisines than the European continent. In general Indian food is prepared with delicate mixtures of many different fresh and dried spices, and the exact recipes often vary greatly from one household to the next.
Indian curry recipe, Indian Chicken Korma recipe,Chicken Korma,Curry recipe
Ingredients
* 2 chicken breasts, skinned and cut into approx. 1 inch pieces
* 1 tablespoon vegetable oil or ghee
* 1 inch piece cassia bark
* 2 cardamon pods
* two thirds of a batch of Basic Curry Sauce
* quarter teaspoon hot chilli powder
* half teaspoon concentrated tomato purée
* salt to taste
* 4 tablespoons double cream
* 1 tablespoon finely chopped creamed coconut
Method
1. Heat a little of the oil in a large heavy frying pan then fry the chicken pieces over moderate heat until they are sealed and have turned white. Remove them from the pan and set aside
2. Heat the rest of the oil in a heavy pan over a moderate heat then put in the cassia and cardamon and stir for a few minutes
3. Turn the heat to low then add the Basic Curry Sauce, chilli powder, tomato purée and salt. You can add a little more tomato purée if the colour isn't rich enough but no more than another half teaspoon.
4. Add the chicken pieces and simmer on a low heat for 20-30 minutes, stirring from time to time. Add hot water if the sauce gets too dry.
5. Finally, add the cream and creamed coconut and heat through until the creamed coconut has melted. By the end of the cooking the sauce should be silky and not too thick.
Tuesday, February 5, 2008
Valentine's Day Chicken in Silky Almond Sauce dinner recipe
Valentine's day is knocking at the door.Want to cook something hot for your valentine? Then chicken recipe is the best choice for a romantic valentine's day dinner recipe.
If you don't have accurate details regarding Valentine's Day Chicken in Silky Almond Sauce, then you might make a bad choice on the subject. Don't let that happen: keep reading.
Valentine's Day Chicken in Silky Almond Sauce
Categories: Main dish, Poultry
16 ea pieces skinned chicken
5 ea medium onions thin sliced
2 tb vegetable oil
6 tb blanched ground almonds
3 tb ground coriander
2 tb chopped fresh ginger
2 ts ground cardamom
1 x course salt
2 ts ground red pepper
1 ts ground cumin
1/2 ts ground fennel
1/2 c vegetable oil
2 c plain yogurt
1 c water
1 x fresh cilantro (garnish)
Pat chicken dry.
Heat 2 tablespoons of vegetable oil in a heavy large skillet over medium-high heat.
Add chicken in batches and cook on all sides just until no longer pink (do not brown).
Remove using slotted spoon and set aside.
Heat 1/2 cup vegetable oil in skillet. Add sliced onion and fry until wilted and pale brown, stirring constantly, about 10 minutes.
Stir in almonds, coriander, ginger, cardamom, salt, ground red pepper, cumin and fennel and cook 3 to 5 more minutes. Remove mixture from heat.
Transfer half of the mixture to processor or blender. Puree with 1/2 of the yogurt and 1/2 of the water.
Repeat with the rest of the mixture, yogurt and water.
Pour sauce back into skillet.
Add chicken to skillet. Place over medium-high heat and bring to a boil.
Reduce heat, cover and simmer until chicken is tender and sauce is thickened, about 45 minutes.
Remove from heat. Let stand at room temperature for about 30 minutes.
Transfer to serving dish, garnish with cilantro and serve immediately.
As your knowledge about Valentine's Day Chicken in Silky Almond Sauce continues to grow, you will begin to see how Valentine's Day Chicken in Silky Almond Sauce fits into the overall scheme of your cooking expertise.
If you don't have accurate details regarding Valentine's Day Chicken in Silky Almond Sauce, then you might make a bad choice on the subject. Don't let that happen: keep reading.
Valentine's Day Chicken in Silky Almond Sauce
Categories: Main dish, Poultry
16 ea pieces skinned chicken
5 ea medium onions thin sliced
2 tb vegetable oil
6 tb blanched ground almonds
3 tb ground coriander
2 tb chopped fresh ginger
2 ts ground cardamom
1 x course salt
2 ts ground red pepper
1 ts ground cumin
1/2 ts ground fennel
1/2 c vegetable oil
2 c plain yogurt
1 c water
1 x fresh cilantro (garnish)
Pat chicken dry.
Heat 2 tablespoons of vegetable oil in a heavy large skillet over medium-high heat.
Add chicken in batches and cook on all sides just until no longer pink (do not brown).
Remove using slotted spoon and set aside.
Heat 1/2 cup vegetable oil in skillet. Add sliced onion and fry until wilted and pale brown, stirring constantly, about 10 minutes.
Stir in almonds, coriander, ginger, cardamom, salt, ground red pepper, cumin and fennel and cook 3 to 5 more minutes. Remove mixture from heat.
Transfer half of the mixture to processor or blender. Puree with 1/2 of the yogurt and 1/2 of the water.
Repeat with the rest of the mixture, yogurt and water.
Pour sauce back into skillet.
Add chicken to skillet. Place over medium-high heat and bring to a boil.
Reduce heat, cover and simmer until chicken is tender and sauce is thickened, about 45 minutes.
Remove from heat. Let stand at room temperature for about 30 minutes.
Transfer to serving dish, garnish with cilantro and serve immediately.
As your knowledge about Valentine's Day Chicken in Silky Almond Sauce continues to grow, you will begin to see how Valentine's Day Chicken in Silky Almond Sauce fits into the overall scheme of your cooking expertise.
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