Hyderabadi Chicken Haleem

Chicken Haleem, a very popular dish from the Hyderabadi cuisine is an awesome and rich dish made with wholesome mixture of chicken, lentils, dry fruits and broken wheat.
Recipe Source : Vah Chef

Ingredients

Chicken 750 g
Kabab chini 2 g
Shahi jeera 2 g
Cardamom 8 no
Cinnnamon sticks, 2 inch
Pepper corns 3 g
Cloves 2g
Cumin seeds 4g
Sesame seeds 3g
Moong daal 1 ts
Urad daal 1 ts
Masoor daal 1 ts
Chana daal 1ts
Almonds 6 n
Oats ¼ cup
Dalia (broken wheat) ½ cup
Ghee ½ cup
Green chilly 5 n
Rose petals ¼ cup
Onion chopped ½ cup
Ginger garlic paste 1 tb
Milk 1 cup
Salt
Fried onions ½ cup
Curd (optional) 2 tb
Coriander chopped ½ b
Mint chopped ½ b

Method
Take a bowl add kabab chini, shahi jeera, green cardamom, cinnamon sticks, pepper corns, cumin seeds, moong daal, urad daal, masoor daal, chana daal, almonds, oats, broken wheat, mix this all together put it into the blender and make a powder.

Heat ghee in a pressure cooker, add ginger garlic paste, sauté it and add chicken pieces, add chicken stock, mix it well, add fried onions, rose petals, curd, green chilly, chopped coriander, chopped mint, salt and add prepared powder, mix it well and put the lid on and let it cook for 2 whistles in a high flame and reduce the flame and cook it for 40 minutes in a slow flame. Then take potato masher and mash it like a paste, add ghee, mix it and switch off the flame and add lime juice, mix it well.
Serve this hot.
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Linking to Srivalli'S CCC Challenge July 

Hyderabadi Nizami Biriyani

Hyderabadi Nizami Biriyani

ஹைதராபாத் நிஜாமி பிரியாணி

Simple and Easy Rich Biriyani.

Hyderabadi Nizami Biriyani

Preparation time : 30 mins

Marinating time  : 3 hours

Cooking time       : 1 hour

Serves  : 5 to 6 person

 Recipe Source : Dubai Friday Magazine

Ingredients

Mutton with bone ( cut into medium size) – 600 gram or 1 kg

yogurt – 200 gram

red  chilli powder  - 2 tspn

gram masala powder – 1tspn

turmeric – powder – ¼ tspn

crispy fried onion – 100 gram

raw papaya paste – 25 gram

ginger garlic paste  - 50 gram

fried cashew nut ground to a paste (optional)

water 1 /1/2 litres

oil – 4 tbspn

Browned Onion

basmati rice washed , drained  and soaked for 30 minutes

whole spices ( cinnamon, cardamoms and cloves) – few

black cumin – 1 tspn

fresh coriander leaves – 1 bunch

fresh mint leaves – 1 bunch

saffron – 1 pinch ( soaked in 5 tbspn of water)

chopped green chilli  - 2 tspn

browed onion – 50 gram

lemon juice  - 2 tspn

whole wheat flour dough – 100 gram

hard boiled  eggs – 2 ( peeled and quarted

Method

In a wide bowl add, mutton, yogurt, spice powders, fried onions, papaya paste, ginger garlic paste , salt and cashew nut paste marinate about 3 hours.

Boil water in pan. Add oil, and salt to water. Add rice ,whole spices and black cumin. Cook until rice is half done.

Divide rice into three portions. Spread on portion into a heavy bottomed pan to make an even layer.spoon half marinated mutton over.spreading evenly third of coriander leave, mint leaves, saffron milk, green chillies and browned onions on  top.

Repeat the same another two portion evenly.

Drizzle lime juice over. Roll dough   into rope and place around rim of pan. Seal pan with a lid and cook over a medium heat for 30 minutes or until steam begins to come out from  the sides. Do not remove lid during cooking process.

Reduce heat to low and place an iron griddle underunderneath pan. Cook for another 20 minutes.

Set aside for 10 minutes then remove lid.

Garnish with browned onions, coriander and eggs. Serve with raita

Chicken Tikka

Agar Agar Jelly

Bhoondi Raita

Hard Boiled Egg

Haneef

I prepared above combo for my  second son Hanefudeen for his Birthday (14th Feb.)

Linking to Annu's South Indian cooking hosted by nandoo's s kitchen

Hyderabad Chicken 65

 

It is a great appetizer for all age groups.  This Chicken 65 is most popular in Hyderabad.

Menu

Bahara Khan

Mutton Potato Salna

Plain Dhall

Veg Dalcha

Hyderabad Chicken 65

How to Make Hyderabad Chicken 65

Step by Step

Hyderabad Chicken 65

Ingredients

Chicken – 900 gram

Red Chilli powder 1 tbspn

Salt – to taste

Ginger garlic paste- tbspn

Egg – 1

Corn flour pwd + Maida Plain flour – each 1 tbspn

Garam malasa powder – ¼ tpsn

Oil – for frying

To tempering

Oil – 2 tspn

Ginger garlic- ½ tspn

Curry leave – few

Green chilli – 2

Curd – 2 tbspn

Red food colouring – 2 pinch

Coriander  leaves – few

Lemon - 1

Wash the lolly pop chicken and slit with a knife slightly in two or three places in the chicken so that the masala can get in well into the pieces.   Squeeze one lemon  soak  the chicken pieces in the lemon juice for 10 minutes.  Drain the liquid completely and set aside.

In a bowl add chicken , chilli powder, salt, ginger garlic, egg, garam  masala , corn flour, maida mix well and marinate for about 1 hour.

Heat oil in a kadai fry the marinated chicken, the chicken should be cooked  ¾  and transfer the  fried chicken into paper towel to absorb oil.

Heat a wide pan add oil ,curry leaves, green chilli, ginger garlic paste, curd , red  food colour and fry for 2 minutes and add the fried chicken stir continuously up to all the masalasa coat well.

A delicious mouthwatering Hyderabad Chicken fry is ready to serve with biriyani, fried rice , and paratha.

Hyderabad Chicken 65 in Tamil

Chicken 65 Three types of chicken 65 in My own Style

Linking to eat vegetables stay healthy @ samaiyal diary 

Tuesday, December 3, 2013

ஹைதராபாத் சிக்கன் 65 -Hyderabad Chicken 65

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Hyderabad Chicken Biriyani

Really it’s vah Reh vah….

How to make Perfect Hyderabad Chicken Biriyani?

Recipe Source: Vah Chef.

ஹைதரா பாத் சிக்கன் பிரியாணி

Normally, I don’t watch cookery show. Some time back I prepared two to three times Hyderabad Biriyani in my own way 

I like to prepare in a Professional way of Hyderabad Biriyani, So checked in website and I found veh reh vah chef’s Hyderbad chicken Biriyani in youtube. It is the fantastic Best Biriani recipe without any tomato. As it requires less oil for preparation, even diet people will like Hyderabad  Biriyani very much. I prepared same way in boneless mutton biriyani and it was very very tasty.

Ingredients

Basmati Rice – 400 grams

Chicken         - 600 grams

Curd  -  200 gram

Cumin pwd – ½ tspn

Coriander powder – ½ tsn

Chilli powder -  ½ tspn

Green Chilli – 2

Coriander leaves – ¼ cup

Mint leaves - few

Cinnamon stick – 1” size 2

Green cardamom – 2

Bay leaves (taj patta)

Clove – 2

Mace pwd – ¼ tspn

Oil – 2 tbsn

Lemon juice – 4 spn

Fried onion  - 4

Whole black pepper  - 5

Turmeric pwd – ¼ tspn

Ginger garlic paste – 2 tbspn

Saffron – ½  tspn (soaked in Hot water)

In a bowl , chicken, chilli  powder, coriander pwd, cumim powder, turmeric powder, ginger garlic paste, oil, green cardamom, cinnamon stick, clove, mace, half fried onion, green chill curd, mint leaves, coriander leaves, mix well and keep aside.

Fried Onion

In a wide heavy bottom vessel pour ¾ of water add salt, oil and bring it to a boil. Add rice and once the rice is half cooked drain the water completely.

In a biriyani bowl , add marinated chicken spread at the bottom and then add half cooked rice,fried onion, mint leaves and coriander leaves,soaked saffron , little red colour powder and close it with the lid and (cook) leave dum for 10 minutes medium flame and 20 minutes very low flame.

Hyderabad Chicken Biriyani 08.23.2013 

Delicious Hyderabad Dum Biriyani  is Ready to serve with Boondhi raita, Chicken 65 and Rice Phirni or Double ka Meeta.

Very simple and easy biriyani in less oil.

ஹைதராபாத் சிக்கன் பிரியாணி

02.15.2013 Hyderabad Chicken Biriyani

Hyderabad Chicken Biriyani 03.25.2013

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Hyderabad Mutton Biriyani  - ஹைதரா பாத் மட்டன் பிரியாணி

Assalamu alaikkum

Wish you all and your family a very happy and peaceful EID. 

Taqabbal Allahu Minna Wa Minkum (May Allah accept it (good deeds) from you and us)

EID MUBARAK!! 
Hai Friends Eid Mubarak to All

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