Discussion in 'NonVegetarian Kitchen' started by Sindhurak, May 21, 2013.
The chicken briyani looks awesome. Can you share the recipe?
@Sumanrathi, would you mind to post the recipe of the pepper chicken? it looks mouth watering and i was just serching for new recipes as my husband loves meat. If you find the time to share it would be too nice
:bonkNote to myself: Do NOT click on any food threads or look at food pictures when I am already feeling hungry!! Bad move! Bad move!! :bangcomp:
SR: I second the request for the chicken biryani and pepper chicken recipes!
Man 65 with Red water on top :wow
Couldnt agree more with you :cheers just to look at her pictures made me so hungry i have to check the fridge now.... grrr...both dishes looking so mouth watering.. is it cheeky if we ask for both recipes? yes! But its also cheeky to tease us with such pictures of delicious food yumsmiley
I am not that much expect to narrate the recipe let me try my level best. i will always go with eye measurement
1. Chicken 1/2 kg.
2. 3 Onion weight approx 250 - 300 gms
3. 2 Tomato weight approx 150 -200 gms
4. Pepper - Since this is pepper chicken you have to use more pepper ( 3 - 4 spoon )
5. Red Chili - 3 nos ( pepper will not sufficient so we have to add red chilly then only when we eat your eyes will be watery )
6. Dhaniya - 2 spoon
7. Cumin - 1 spoon
8. Lemon / Vinegar - 1 spoon
9. Curd - 3 spoon full
10. Ginger & Garlic paste 3:1 ratio - 4 spoon.
11. Cinnamon - few pcs.
12. Clove: 4 nos.
13. Cardamom: 2 nos.
14. Turmeric: 1 small spoon. (these masala flavors should be less then only Pepper flavor will be highlighted more )
15. Oil: 1 - 2 Big spoon ( sufficient quantity)
Dry power : Fry the below ingredients in a dry pan and make it nice power. ( fry individually )
3. Red chilli
4. Pepper ( should be fry carefully once it becomes fried shape we should take off)
Ginger & Garlic
Marinate Chicken with 1/2 part of Ginger Garlic paste & Curd for one hour before you start cooking.
Fine chopped Onion should be fried with Oil once the oil turns brown add rest of the Ginger Garlic paste then add Tomato once the tomato once all get mixed then add marinated chicken, close the lid and allow chicken to get cook. then add the Fried power, Salt and add 2 tumbler of water close the lid and cook until you get the gravy. ( you can identify this when the oil will come out and flow at the top)
In that stage add lemon (if required ) mix and add 2 spoon of pepper as top layer. close the lid and keep this for 10 min the top layer pepper will observe completely then serve.
You can add Pudina or coriander leaves for decoration if required
Chicken Briyani: There are more than 50 different types of Briyani available. I have visited lot of sites and comfortable with this style because of my son, he need only flavored rice and chicken.
1. Chicken 1kg. & 1 kg Rice.
2. 4 Onion weight approx 300 - 400 gms (Fry until brown colour and paste)
3. 2 Tomato weight approx 250 - gms (fry and paste it with Onion)
4. Pepper - 10 nos.
5. Red Chilli - 6 - 10 nos ( Chock with water and paste )
6. Ginger & Garlic paste 3:1 ratio - 4 spoon.
7. Coriander Leaves 1 full hand (paste along with Pudhina leaves)
8. Pudhina Leaves 2 full hand ( paste along with Coriander leaves)
9. Curd - 5 spoon full
10. Lemon / Vinegar - 1 spoon
11. Cinnamon - few pcs.
12. Clove: 6 nos.
13. Cardamom: 5 nos.
14. Turmeric: 2 small spoon.
15. Oil & Ghee: 1 - 2 Big spoon ( sufficient quantity)
16. Chicken Masala - 2 spoon
17. Green Chilli: 5 nos.
16. Small Onion: 6 pcs.
17. small piece of Cinnamon
18. Colour powder if required
19. Briyani Masala (any brand ) - 2 spoon full ( normally the above ingredient will give good aroma if we need to get more Briyani flavour we can add)
Preparation: We have two options to prepare the briyani. Option - 1 : we can cook all together; Option - 2: we can cook chicken separately and rice separately and finally keep in dhum.
I prefer Option 2 because this will be more tasty.
Chicken should be marinate for 1 hour along with the below ingredients.
50 % of Coriander Pudina paste
Lemon / Vinegar
1 spoon Chicken masala
Pour the oil in a vessel and add 30 % of Onion and Tomato paste, 25 % of Red chilli paste, Pinch of Turmeric few clove two Cardamom once it get fried add Water & Salt ( Salt should be bit more because we are going to add rice ) close the lid and boil then add rice should be boiled 90 %. Water ratio : if we took 4 cup of rice the water should be 3 cup because we are cooking 90%
Heat the oil & Ghee in the pan and fry Cinnamon, Clove, Cardamom & Pepper, Onion and Tomato paste, Ginger Garlic paste, Marinated chicken once the chicken become soft and trendy add Red Chilli, Chicken masala, rest of Coriander & Pudhina paste and Salt allow to cook until the boil float, keep the flame low and allow the water to be drain. You will get thick gravy pasted on the chicken pieces. in this stage the chicken will be so soft.
Take a big Vessel the bottom should be thick enough and suitable flat lid.
pour little oil and spread all around inside the vessel, fill 90% boiled kuska and chicken mix softly ( the rice should not get broken). Now make a pate of Small onion + Cinnamon add 1/2 glass of water mix with colour power and chicken masala (if required ) + salt if required (if you feel the salt is less ) Pour this 1/2 water in to the Kuska Chicken mix around.
Take a big pan as base keep this closed vessel ( you can even close the lid and cover the lid and vessel gap with Atta + water mix this will cover completely) keep the flame medium for 10 min and then reduce completely low allow to boil for 45 min. your Briyani will be ready.
Option - 1 : When we make the chicken gravy add water ( 4 cup of rice 3 - 3.5 cup ) adding water is based on the gravy if the gravy is more dry add 3.5 cup of water If it is watery add 3 cup of water) once the water get boiled add rice and close the lid and follow the same Dhum procedure.
I try my level best to explain let me see how much you understood and comes out
you can do the same with Meat, but meet should be precooked with Ginger Garlic paste. rest all you can follow as such.
Good luck to all
@1Sandhya @RedRuby @FromMars @1Sandhya
Dear Sumanrathi, thanks so much for this detailed recipe of such delicious dishes, you are so nice to take such an effort to educate us in new recipes, im really thankfull and will try those for sure my husbands going to love it just so difficult which one first as both are great
Thanks for your speedy fb hope this speed will end up the in kitchen
it should be transfer to your lovely hubby while eating
pl. update with picture once you made
@sumanrathi So sweet of you to write out the whole recipe for us! Thanks dear! I will try and report back. Is there any particular brand of biriyani masala powder you recommend?
@1Samdhya thanks for your fb. eagerly waiting for your post