How to prepare chiken kabab and hyderabad biriyani?

Answer 1

by reading good books

Answer 2

CHICKEN KEBAB

Ingredients:
-300 g chicken mince oil
-chapati dough made with 200 g flour
-1 egg

Grind for the marinade:
-50 g coriander leaves
-6 green chillies
-3/4 tsp (4 g) salt
-1/2 tsp (2 g) pepper powder
-1/2 tsp (2 g) amchur powder

Method:
1) MARINATE the chicken mince with the ground masala paste for 30 minutes.
2) Divide the mixture into eight portions and roll into flat round kababs.
3) Heat oil in a pan and shallow fry the kababs briefly for two minutes on each side and cool.
4) Roll out the dough into an oblong shape.
5) Cut into square pieces.
6) Put a kabab over each square, roll the edges, sealing them using egg.
7) Deep fry in hot oil and serve.
8) For a variation, substitute the chicken mince with crumbled paneer or grated cheese.


HYDERABADI BRIYANI

Ingredients:
-350 gms Basmati Rice
-200 gms Potatoes
-200 gms Carrots
-100 gms Onions
-4 Green Chilies
-30 gms Ginger
-20 gms Garlic
-1/2 tsp Turmeric Powder
-1 tsp Red Chili Powder
-1 cup Curd
-1 tsp Saffron
-2 tbsp Milk
-1/3 cup Mint ( Pudina leaves )
-1/3 cup Coriander Leaves
-4 tsp Rose Water
-50 gms Cashewnuts
-50 gms Almonds
-25 gms Raisins
-120 gms Ghee
-Salt To taste

Method:
1) Wash and soak the basmati rice for half an hour. Drain the water.
2) Put the rice, some more water and add half the whole garam masala and salt in a pan.
3) Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
4) Dice the peeled potatoes and carrots and wash them.
5) Slice the onions and green chilies.
6) Peel ginger and garlic and chop finely.
7) Chop the coriander and mint leaves.
8) Soak the almonds in water for half an hour and keep aside.
9) Beat the curd in a bowl and divide into two equal portions.
10) Dissolve saffron in warm milk and add it to one portion of the curd mixture.
11) Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.
12) Add onions until golden brown.
13) Then add green chilies, ginger, garlic and stir for a minute.
14) Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.
15) Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
16) Add the dry fruits and nuts when the vegetables are done.
17) In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
18) Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
19) Place a moist cloth on top, cover the lid tightly so that it gets sealed.
20) Put the handi on dum in a pre-heated oven for 15-20 minutes.
Serve the hyderabadi biryani hot with mint chutney and other vegtables.

ENJOY!!

Answer 3

CHICKEN KEBAB

Ingredients:
-300 g chicken mince oil
-chapati dough made with 200 g flour
-1 egg

Grind for the marinade:
-50 g coriander leaves
-6 green chillies
-3/4 tsp (4 g) salt
-1/2 tsp (2 g) pepper powder
-1/2 tsp (2 g) amchur powder

Method:
1) MARINATE the chicken mince with the ground masala paste for 30 minutes.
2) Divide the mixture into eight portions and roll into flat round kababs.
3) Heat oil in a pan and shallow fry the kababs briefly for two minutes on each side and cool.
4) Roll out the dough into an oblong shape.
5) Cut into square pieces.
6) Put a kabab over each square, roll the edges, sealing them using egg.
7) Deep fry in hot oil and serve.
8) For a variation, substitute the chicken mince with crumbled paneer or grated cheese.


HYDERABADI BRIYANI

Ingredients:
-350 gms Basmati Rice
-200 gms Potatoes
-200 gms Carrots
-100 gms Onions
-4 Green Chilies
-30 gms Ginger
-20 gms Garlic
-1/2 tsp Turmeric Powder
-1 tsp Red Chili Powder
-1 cup Curd
-1 tsp Saffron
-2 tbsp Milk
-1/3 cup Mint ( Pudina leaves )
-1/3 cup Coriander Leaves
-4 tsp Rose Water
-50 gms Cashewnuts
-50 gms Almonds
-25 gms Raisins
-120 gms Ghee
-Salt To taste

Method:
1) Wash and soak the basmati rice for half an hour. Drain the water.
2) Put the rice, some more water and add half the whole garam masala and salt in a pan.
3) Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
4) Dice the peeled potatoes and carrots and wash them.
5) Slice the onions and green chilies.
6) Peel ginger and garlic and chop finely.
7) Chop the coriander and mint leaves.
8) Soak the almonds in water for half an hour and keep aside.
9) Beat the curd in a bowl and divide into two equal portions.
10) Dissolve saffron in warm milk and add it to one portion of the curd mixture.
11) Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.
12) Add onions until golden brown.
13) Then add green chilies, ginger, garlic and stir for a minute.
14) Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.
15) Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
16) Add the dry fruits and nuts when the vegetables are done.
17) In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
18) Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
19) Place a moist cloth on top, cover the lid tightly so that it gets sealed.
20) Put the handi on dum in a pre-heated oven for 15-20 minutes.
Serve the hyderabadi biryani hot with mint chutney and other vegtables.

ENJOY!!

Answer 4

CHICKEN KABOBS

MARINADE:

1/2 c. soy sauce
1 c. pineapple juice
1/4 c. brown sugar
1 1/2 tbsp. lemon juice
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/4 tsp. ground ginger

KABOBS:

8 chicken breast fillets, cut into 24 pieces
1 lg. or 2 med. green peppers, cut into 12 pieces
12 pieces pineapple chunks
12 cherry tomatoes
1 onion in 12 pieces

In medium, non-metal bowl, combine all marinade ingredients, mix well. Set aside.
Alternate chicken, pepper, pineapple, onions and tomatoes on 6 (10") skewers. Place kabobs on grill about 8" from medium-hot coals. Cook 10 to 15 minutes or until chicken is no longer pink, turning and brushing frequently with marinade

Maybe this will help u I hope so!!

CHICKEN BIRIYANI

1 lb. chicken, cut up, skinned, washed and drained
1/2 med. onion, sliced
10 - 12 cashew nuts
2 tbsp. raisins
1/2 to 3/4 c. ghee (clarified butter) or cooking oil
1 med. onion
3 - 4 cloves garlic
1 inch piece ginger
1/2 tsp. red cayenne powder
1/4 tsp. coriander powder
1/2 tsp. turmeric powder
1/2 tsp. garam masala
5 - 6 cardamom
3 - 4 whole green (hot?) pepper
1/2 c. yogurt
1 - 2 stalks coriander leaf, chopped
Salt to taste

Blend medium onion, garlic and ginger into a paste; set aside. Mix dry the cayenne powder, coriander powder and turmeric powder. Heat oil in pan, fry onion slices to golden brown; set aside. Do the same with cashew nuts and raisins. In the same oil, fry the ground paste, add the mixed dry spices and cook 3 to 4 minutes. Then add drained chicken. Cook the chicken in the spice paste for a few minutes, turning it a few times with a spoon. Add the green pepper, garam masala, whole cardamom, yogurt, coriander leaves and salt to taste. Let the chicken simmer in the sauce until the chicken is cooked and the sauce thickens. Remove from flame.

RICE:

2 c. Basmati rice
6 c. water
1/2 tsp. salt
1 inch cinnamon stick
3 - 4 cloves, whole
4 - 6 cardamom, whole
1/4 tsp. anise seed

Cinnamon, cloves, cardamom and anise seed may be tied in a piece of cloth and placed in the water to be removed later. Wash and soak the rice for 1/2 hour. In a pot, measure water and salt. Also add remaining ingredients. When the water boils, add the soaked rice (drained). Cook it until about 1/2 done. Drain the rice. Spread half of the rice in a baking dish. Add the chicken and the sauce. Sprinkle half of the fried cashews, raisins and onions. Cover with the rest of the rice. Garnish the top with the rest of cashews, raisins and onion. Optional: saffron may be sprinkled over this. Cover with aluminum foil and bake for 30 to 40 minutes at 350 degrees.

Answer 5

CHIKEN KABAB

Chicken - 1 - 1.5 lb cut into medium sized pieces
Maida (or All-purpose flour) - 2 tbsp
Chilli powder - 2 tsp (or to taste)
Lime Juice - 2 tbsp
Ginger garlic paste - 2 tsp
Salt - to taste
Food coloring - a little
Vinegar - 1 tsp (optional)
Oil - for shallow frying (around 5 tbsp



Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs.

Then, heat oil in a flat pan and shallow fry (put them in and when one side gets brown and crusty, turn the pieces over and let the other side get cooked) the marinated chicken pieces till golden brown. (Note: When frying the pieces, put the flame or heat to a medium-high setting so that u ensure the chicken gets cooked properly while frying on both sides).

Pat dry the fried chicken pieces with paper towels to remove excess oil.

Garnish with sliced onions (lengthwise cut) and lime slices before serving.

Serve hot.
An excellent starter/appetizer and a good side dish with biryanis /other rice dishes.


Hyderabadi Biryani

Ingredients

Meat - 1 KG Boneless
Basmati Rice - 1/2kg
Onion - 2 Big
Lime Juice - 1/4 Cup
Curd - 500 GM
Ginger Garlic Paste - 4-6 Tsp.
Red Chilli Powder - 1/2 Tsp.
Green Chilli - 4-6 grind into fine past
Shazeera - A Pinch of Shazeera
Clove - 1-2
Cinamon - 1-2
Cardamon - 2-3
Coriander Leaves - A bunch finely chopped
Mint leaves - 8-10 sticks - Plucked only leaves
Safron - 2 pinch of safron, immerse in water
Safron color - A pinch of color liquified with water
Ghee - 2 Tsp.
Oil - 2 Cup oil
Salt - To taste

Method:


Cut the meat into 4" square pieces and wash it

Add ginger garlic paste to the washed meat and Marinate it for 1 hour.

While marinating you cut the onions thinly lengthwise and Fry the onions in the oil on low flame till it becomes golden brown.

Now remove the golden brown onions from the oil and spread it on the plate, when it cool then crush it with your hand.

Now add the curd 3/4 part of crushed fried onion, Red chilli

Cpowder, Green chilli paste, Cinamon, Cardamon, Shazeera, Clove, Coriander leaves, Mint leaves and safron water, salt to taste and remaining part of the oil into this marinated meat and leave for one hour.

After one hour take basmati rice and washed and now pour water into the rice as you cook it and add salt one tea spoon,

Cinamon, Cardamon, Shazeera, Clove, Coriander leave, mint leave, Green chilli 2 cut into lenght wise. Now put on flame but when rice start cooking when the rice becomes half cookded.

Then remove it flame. Drain out the water completly. Now spread this half cooked rice on the marinated meat. Upon the rice layer you spread lime juice, saffron color and ghee and remaining part of the crushed onion.

Now cover the utensil with lid tightly. Keep it on a very low flame

After 1/2 hour exactly take it out from the flame.

Now your delicious tasty Hyderabadi Biryani is ready to eat.

Serve hot with curd chutney or with Bagare Baigan Curry.

Answer 6

12 boneless pieces (about 800 grams) of chicken
2 tablespoon(s) fresh cream
1 egg(s) lightly beaten
4 green chillies finely chopped
2 tablespoon(s) finely chopped coriander leaves
½ teaspoon(s) each of mace and nutmeg powders
1 teaspoon(s) white pepper powder
1 tablespoon(s) each of ginger and garlic pastes
1 tablespoon(s) grated cheese (optional)
1 tablespoon(s) lemon juice
butter for basting
salt to taste
finely cut onion rings and lemon wedges for garnishing


Make cuts on the chicken pieces. Mix together rest of the ingredients except for the lemon juice and rub this paste onto the chicken pieces. Refrigerate for at least three hours, preferably overnight.
Preheat the oven and skewer the chicken pieces. Baste with butter and cook for about 15 minutes or till the chicken is tender.
Sprinkle lemon juice before serving. Garnish with onion rings and lemon wedges.

TIP:

If the chicken is marinated overnight then the cream should be added only a few hours before cooking the chicken.

hydrebad biriyani

Hyderabadi Biryani

Ingredients

Meat - 1 KG Boneless
Basmati Rice - 1/2kg
Onion - 2 Big
Lime Juice - 1/4 Cup
Curd - 500 GM
Ginger Garlic Paste - 4-6 Tsp.
Red Chilli Powder - 1/2 Tsp.
Green Chilli - 4-6 grind into fine past
Shazeera - A Pinch of Shazeera
Clove - 1-2
Cinamon - 1-2
Cardamon - 2-3
Coriander Leaves - A bunch finely chopped
Mint leaves - 8-10 sticks - Plucked only leaves
Safron - 2 pinch of safron, immerse in water
Safron color - A pinch of color liquified with water
Ghee - 2 Tsp.
Oil - 2 Cup oil
Salt - To taste

Method:


Cut the meat into 4" square pieces and wash it
Add ginger garlic paste to the washed meat and Marinate it for 1 hour.
While marinating you cut the onions thinly lengthwise and Fry the onions in the oil on low flame till it becomes golden brown.
Now remove the golden brown onions from the oil and spread it on the plate, when it cool then crush it with your hand.
Now add the curd 3/4 part of crushed fried onion, Red chilli powder, Green chilli paste, Cinamon, Cardamon, Shazeera, Clove, Coriander leaves, Mint leaves and safron water, salt to taste and remaining part of the oil into this marinated meat and leave for one hour.
After one hour take basmati rice and washed and now pour water into the rice as you cook it and add salt one tea spoon, Cinamon, Cardamon, Shazeera, Clove, Coriander leave, mint leave, Green chilli 2 cut into lenght wise. Now put on flame but when rice start cooking when the rice becomes half cookded. Then remove it flame. Drain out the water completly. Now spread this half cooked rice on the marinated meat. Upon the rice layer you spread lime juice, saffron color and ghee and remaining part of the crushed onion.
Now cover the utensil with lid tightly. Keep it on a very low flame After 1/2 hour exactly take it out from the flame.

Answer 7

Hyderabadi Biryani
Basmati Rice 500 gms.
Mutton cut into small
pieces 1kg.
Garam Masala 2 tsp.
Red chilies 6 nos.
Cashewnuts A handful
Onions (sliced fine and
fried till crisp) 5 nos.
Cloves 2 nos.
Dalchini 2 pieces
Elaichi 3 nos.
Green chilies 6 nos.
Kothmir, chopped 1 small bunch
Pudina chopped 1 small bunch
Ginger Garlic paste 3 tsp.
Saffron (dissolved in 3/4 cup milk) 2 pinches
Animated Hyderabadi Biryani Recipe

Curd beaten 1 cup
Lime juice 2 nos.
Eggs boiled 4 nos.
Ghee /Oil 5 tbsp.
Salt to taste

1. Grind the red chilies and cashewnuts to a fine paste.
2. To the mutton apply the ginger - garlic paste and beaten curd. Set aside.
3. Heat 4 tablespoons ghee and fry the red ckili masala.
4. Add the marinated mutton, 1/4 of the fried onion, one teaspoon garam masala and salt to taste.
5. Keep frying till ghee separates. Add 1 1/2 cups warm water. Pressure cook till tender.
6. Heat dekchi, add 1 tbsp ghee and fry the sabut masala.
7. Add the rice and fry a little. Add the green chilies and salt to taste.
8.Add enough warm water. Cook till rice is done, remove and spread on a thali, discarding the whole masala.
9. Mix together the chopped kothmir, pudina, garam masala and fried onion.
Set aside.
10.Take a heavy bottlomed dekchi and line it with ghee.
11.Spread a layer of rice and cover it with half of the mutton. Sprinkle half of the pudina / kothmir mixture and juice of 1 lime.
12.Cover with rice, followed by a mutton layer. Finish with a rice layer.
13.Sprinkle the rice with saffron milk and dot with ghee.
14.Cover tightly and place over a griddle for dum for 20 minutes. Serve hot, garnished with eggs cut into halves.

Chicken Malai Kebab

Note: All ingredient quantities are ap prox.

Ingredients

1 whole ready to cook chicken appox. 800gms to 1000gms
Few bread slices
1 tin cream / 1 cup fresh cream
1tblsp ginger/garlic paste
1 tsp garam masala powder
2 to 3 green chillies finely chopped, or more if needed
Coriander and mint leaves finely chopped. (mint - optional)
Salt to taste
1 well beaten egg
Oil for frying
Bread crumbs for coating

Method:

Boil the chicken with the ginger/garlic paste and salt with a little water. Chicken should be allow to cook in its own juice.
On cooling, shred the chicken and grate in a chopper. .
Measure the quantity of chicken and add equal amts. of soaked and squeezed bread.
Fry the chicken and bread mixture in a little oil in order to dry the mixture completely.
On cooling add the remaining ingr. except egg.
Make balls and roll in the bread crumb. **
Dip in egg and fry till golden brown.
**The kebas can be kept in refrigerator for a week .
I would recommend to chop green chillies, corriander and mint in a chopper.
* Garam masala: jeera, clove, cinnamon, pepper, nut-meg and cardamon

Answer 8

ASK MUNNEMIYAN @ MOGULPURA.