RSS

Category Archives: NON VEG RECIPES

DONNE BIRYANI 

DONNE BIRYANI 

Hello friends, I am here with one more aromatic ,flavourful ,delicious chicken biryani popularly known as “Donne Biryani” ….

This biryani is very famous Street food in and around Bangalore. Here Donne means a big bowl,usually this biryani is served in a arecanut palm leaf bowls, but here i didn’t have such bowl it so have presented it using a normal steel bowl 😉(please excuse but there is no compromise in taste) …

Here are particular rice is used known as jeera samba rice which is available in any stores. This biryani can be made with mutton or chicken both tastes awesome!

This biryani tastes wonderful with its own flavour,aroma and spiciness,….I bet you end up eating more and more😆…

INGREDIENTS 

•500 gms chicken 

•2 1/2 cups jeera samba(washed and soaked 20 -30 minutes,drain water and use)

•1/2 Cup thick Curds

•1 tsp Chilly powder (add as per spice level)

•2 tsp coriander  powder

•1 tsp Cumin powder 

•1/2 tsp pepper powder

•Salt as needed

•1/2 Lime juice

•5 cloves

•3 cardamom

•3 pieces of cinnamon

•1 tsp turmeric 

•2 tsp coconut grated

•a fistful mint/ pudina

•1/2 cup fenugreek leaves /methi

•4-5 green chilles 

•1tsp gingergarlic paste

•1/4 cup chopped coriander leaves 

•1 large onion (2 tsp onion to be used for grinding)

•1/2 cup oil

•1 spring curry leaves

•2 tsp kasuri methi 

•water as required

METHOD

▪Marinate chicken with all the above ingredients like curds ,salt ,chilly powder ,pepper powder, cumin powder,coriander powder and limejuice juice for 30 minutes 

▪Make a fine paste using coconut ,1/2 tsp turmeric, chilles, pudina,methi, gingergarlic paste, cinnamon, cardamom, cloves & 2tsp onions…

•Now take a biryani pot or thick bottom vessel heat oil, add curry leaves, remaining chopped onions fry till golden add kasuri methi,fry awhile add marinated chicken pieces ,toss well and add ground masala and fry well till everything gets combined, add 1/2 cup water close lid and cook till meat is cooked 75%(if using mutton it takes around 20 minutes to cook ;if using chicken it gets cooked within 10 min)

▪when done open lid add water 4 cups, coriander leaves,close and wait for a boil

▪when water starts boiling add washed and soaked rice ,salt and give it a good mix ,check for salt and spices,if necessary add ,close and cook on low flame for 10-12 min and switch off gas,wait for 15 minutes before serving 

▪serve this with ,green salad,lemon wedges and with a boiled egg..

NOTES

▪when you add rice ,please have a look every 8 minutes as there are chances of burning the bottom,so I suggest to cook this biryani in a heavy bottom vessel or cooker vessel will do…

▪any verity of rice can be used but you get that authentic taste from jeera samba rice only…

▪Chicken  or mutton can be used

▪some use potatoes along with the meat

cookwithashu.com

 
Leave a comment

Posted by on June 13, 2017 in BIRYANI

 

Tags: ,

PRAWNS PULAV 

PRAWNS PULAV 

Here is an easy and quick pulav or biryani recipe made using prawns……A simple yet delicious rice recipe….
INGREDIENTS 

•1 onion chopped 

• 1 tomato chopped 

•8 flakes garlic crushed 

•1 inch ginger crushed

•4 slit greenchillies 

•2 pieces cinnamon 

• 4 cardamom pod 

• 5 cloves

• 2 bay leaf 

•1 tsp shah jeera 

•1/2 tsp Fennel seeds 

•1/2 cup roughly chopped 

•1/2 cup coriander leaves chopped 

•2 cups rice (soaked 20 min)

•31/2 cup water 

•salt as required 

•2 tblsp oil

FOR MARINATION

•15-20 medium sized prawns cleaned

•1 tsp chilly powder 

•1 tsp turmeric powder 

•1 tsp gingergarlic paste 

•1/2 cup beaten curds 

•1/4 tsp cumin powder 

•1 tsp coriander / dhania powder 

•3/4 tsp garammasala powder 

•1/4 tsp salt

METHOD 

▪Marinate Prawns with all the ingredients mentioned under marination for 20-30 minutes 

▪Heat cooker add oil add all whole spices fry till a good aroma 

▪Add crushed ginger garlic saute till golden

▪Add onions fry well till brown, add tomato, pudina , coriander leaves saute well till tomatoes turn mushy…

▪Add marinated prawns fry awhile till slight colour change 

▪Add drained rice fry for few seconds, and add water boil

▪Add salt as per taste, close lid and take 2 whistles 

▪ Enjoy prawns pulav with onion raitha…

NOTE 

* can use leftover chutney along with the other ingredients before adding rice ..

*can make the paste of pudina , greenchillies and coriander leaves together and use in the recipe .

Prawn Pulav 

 
Leave a comment

Posted by on July 18, 2016 in BIRYANI, FISH

 

Tags: , , , , ,

NIYAAZ CHICKEN BIRYANI

  Niyaaz biryani is a very famous type of biryani which is very flavouful ,delicious with less masala in it…….
    This biryani you get only in Belgaum ,Gokak, kolhapur ,Goa and recently started in Banglore…….
   They are very famous for the food they provide,their chicken or mutton are very juicy and cooked to perfect…. someting different in taste which is fantastic…
     I myself a big fan of their food,when ever my family go to goa we don’t miss going there and enjoy their biryani :)…
But now we all can prepare this often at home and enjoy,no need to wait for tasting their biryani going such long distance ;)….
   All must be wondering how I got this recipe of Niyaaz….and here it is ..this recipe was shared by the owner of Niyaaz resturant Mr.Nayaz himself ,he had showen this in a famous kannada cookery show Oggarane dabbi…..Thanks alot to Oggarane dabbi Murli sir and Nayaz sir for telecasting this recipe to us ,which will surely be loved and enjoyed by all of Niyaaz Biryani Fans like me 🙂  …. 
Recipe as  follows

INGREDIENTS

•1/2 kg chicken (boiler chicken with bone)
• 3 medium onions sliced
•4 tblsp thick yogurt(beaten well)
•1 tsp cardamom/elachipowder
•1tsp garammasala
•1tblsp kasurimeti
•1 tblsp oil
•2 tsp ghee
• salt to taste
•3 greenchilles
•1″ginger
•1 whole pod garlic peeled
•2 tblsp coriander leaves chopped
•2 tblsp pudina

For making rice
(I have used tea cups for measuring rice)
•3 cups full heaped basmati rice
•2 slit greenchilles
•4 long pieces cinnomon
•8-10 cloves/lavang
•6 cardamom pods/whole elachi
•1 tsp ghee
•salt as per taste
•water for cooking the rice

METHOD

▪In mixer jar grind gingergarlic and greenchilles to a fine paste
▪Deep fry onions till brown and remove on a tissue paper to absorb excess oil,  keep this ready (make 3 parts of fried onion)
▪ First in a bowl add chicken with gingergarlic and greenchilly paste, add one part of fried onions ,salt ,kasurimeti,2 tblsp yogurt,garammasala powder and elachi powder,mix well and marinate for 1 hour
▪Now wash basmati rice and soak with enough water for 30 minutes
▪Now in a wide thick vessel add 6 glass  of water and boil well to this add salt,whole garammasala like cinnamon,cloves and cardamom along with greenchilles
▪Add soaked rice with water
▪close lid and cook till 70% of rice is cooked(it takes about 5 minutes)

image

▪Now switchoff gas and drain water completely and set aside in a wide plate
▪Now in a thick bottom cooker pan or biryani pot ,take the marinated chicken, add oil,coriandaer leaves,pudina ,remaing curds and give a good mix and spread this mixture all around the vessel equally
▪Now spread 50% of cooked rice equally all around
▪spread one more part of fried onion ,coriander leaves,and pudina (break pudina with hands *a tip gor extra flavour)

image

▪now spread remaining cooked rice ,remaining fried onions and ghee

image

▪close this and cook on high for 5 minutes,then lower the flame and cook for 10 more minutes or till chicken is cooked…
▪check in between there may be chances of burning
▪Enjoy with raitha if you like,I had it as it as it has mild masala in it..

NOTE

*This is mild in spicyness…the above stated recipe is just perfect with spice..(you can increase or decrease according to you)
*I have not used salt in between as I had added to chicken while marinating and while cooking rice so there was no need….this you need to check while you prepare
*suggested basmati rice was Belgaum Basmati but I used Dawaat..
*Original revipe is as above but I have made a slit variation of cooking chicken 50%  before after 1 hour of marination….as I was not sure of chicken getting cooked in that process so I did this way…

image

image

Niyaaz Chicken Biryani

  

 
Leave a comment

Posted by on January 27, 2016 in BIRYANI, NON VEG RECIPES

 

ANDHRA STYLE GINGER CHICKEN

     This is a restaurant style ginger chicken which you get to eat in very few resturant of Andhra Pradesh …..
    Here there is no use of artificial colour or garammasala….This is greenish in colour with a good aroma of ginger influencing it…..
     The same recipe can be prepared for garlic chicken with slit variation in it which I will discuss in later recipes….
   This recipe was telecasted in a cookery show by madam Vijaylakshmi Reddy(famous cooking expert)….and I have tried many of her recipes which are just perfect in taste…..so try this recipe as it is very simple and quick with minimal ingredients…..

INGREDIENTS

•1/2 kg chicken with bone
•8-10 greenchilles or according to your spice level
•1 tblsp ginger
•1/2 tsp garlic peeled
•1/2 cup fresh coriander leaves
•2 medium onions chopped
•1/4 tsp turmeric
•Salt as per taste
•2 tblsp fresh cream
•1 tsp ginger juliennes for garnishing
•1-2tblsp oil
   
METHOD

▪clean and wash chicken pieces
▪Take mixi jar add ginger ,garlic,greenchilles,onions and corianderleaves blend well till smooth paste using little water
▪Heat kadai/pan add oil, when heated add ground masala paste fry till raw smell disappears
▪add chicken ,turmeric and saute this for 5 minutes so that all masala is mixed wellwith pieces
▪add a cup of water,boil
▪close lid and cook till chicken is tender
▪now cook this on high flame for a while and switchoff gas
▪add cream mix add garnish with ginger julieans…
▪Now ginger chicken is ready

NOTE
*original recipe says 15 greenchilles but I used 8 as per my family spice level..

image

Andhra Style ginger chicken

 
 

CHICKEN KICHIDI

We all must have tried almost all types of kichidis like dal kichidi , palak kichidi…etc….but have you tasted chicken kichidi or heard about it ..not yet,then you all must try this…
I love kichidis so keep on trying new recipes out of it….
This kichidi I first tasted in a restaurant of Udupi(Udupi Residency)….when I saw this in their menu I just ordered…and belive me it tasted awesome after which my menu always includes this delicious kichidi 😉 …. when ever guests,friends visited us I made them taste kichidi taking them to this resturant(as it was new dish from chicken)…..
After several tries and guessing the flavours and some help from the chef .. I discovered this recipe equal to resturant chicken kichidi…..Its very yummy …enjoy this piping hot with onion tomato raitha….
The recipe is as follows

INGREDIENTS

•1 tbsp oil
•4 cloves
•1tsp shahjeera
•10 peppercorns
•1″cinnamon
•3 cardamom pods
•11/2 large onions sliced
•1 cup boneless chicken pieces
•1/2 onions chopped
•1 tomato pureed
•1/2 +1/2 gingergarlic paste
•1 greenchilly chopped
•1 1/2 tsp chilly powder
•1/4tsp turmeric
•1 +1/2tsp garammasala
•1tsp dhania powder
•salt to taste
•1/4 tsp sugar
•1tblsp ghee
•water according to requirement
•4 cups cooked rice(soonamasoori/basmati)

METHOD

1)Boil washed chicken with 1/2 tsp gingergarlicpaste,1/2 tsp chillypowder,salt and turmeric,cook till chicken is tennder ,cool and make shreds out of it as seen below (preserve chicken stock for latter use)

image

2)Deep fry onion slices and make paste out of it using water as seen in picture below

image

3)Now heat a wide thick bottom kadai add oil, add whole garammasala fry till it pops add chopped onions fry till translucent as seen under

image

4)Now add onion paste fry for 3 minutes

image

4)add gingergarlic paste fry awhile add all dry powders like dhania ,turmeric,chilly and garammasala powders fry well for 2 minutes….

image

5)add chicken shreded fry few minutes so that all flavours and masala get mixed well with chicken….

image

6)Now add tomato puree mix well ..

image

7)add greenchilles chopped,salt as per taste add water (approx3-4cups)boil (use the chicken stock)…

image

8)add cooked rice mix well and close lid and cook 5-8 minutes on medium flame or till the desired kichidi consistency is formed…

image

9)when done switchoff gas add ghee,sugar and remaining garammasala powder and close lid tightly and keep aside untouched for 10 min….mix well and enjoy this piping hot with raitha….

image

NOTE

*I have garnished with fried onions and greenchilles
*spiciness can be reduced or increased as per individual taste(I have used everest tikkalal )chillypowder
*use 3/4 cooked rice because in later stage the rice gets further cooked…
*leftover rice can also be used…
*Use basmati rice for restaurant style..

image

image

Chicken Kichidi

 
Leave a comment

Posted by on January 8, 2016 in BIRYANI, CHICKEN, NON VEG RECIPES

 

DHABA CHICKEN MASALA

A easy and quick recipe with chicken…..A thick chicken masala prepared in dhaba style which goes well as a side dish to rotis,naan,chapati’s or even with rice…
      This recipe doesn’t hold much procedures but tastes too good…try my way of DHABA CHICKEN MASALA…

INGREDIENTS

•1/2 kg chicken cleaned and washed
•1 tblsp gingergarlic paste
•1 big onion paste
•11/2 tsp garammasala
•1/4 tsp turmeric powder
•1 tblsp dhania powder
•1/4 tsp cumin powder
•2 tsp chilly powder
•1 tsp pepper powder
•1/2 tsp chat masala
•1/2 cup yoghurt beaten
•Salt to taste
•1 tblsp crushed kasurimeti
•2 tblsp chopped coriander leaves
•1 tblsp Oil

METHOD

▪Heat a thick bottom kadai add oil
▪When heated add gingergarlic paste(be careful it may splutter) fry this
▪Add onion paste fry awhile
▪Add chicken saute for 5 minutes
▪Add all dry powders
Saute well till mixed
▪Add curds,salt mix and close lid till chicken is cooked
▪At the end add kasurimeti and coriander leaves
▪Serve this delicious recipe with Tandoori roti or any indian flat bread…

NOTE
*when you add gingergarlic and onion paste lower the flame
*when adding curds lower flame and add otherwise it may curdle..

image

Dhaba Chicken Masala

 
Leave a comment

Posted by on December 19, 2015 in CHICKEN, NON VEG CURRY, NON VEG RECIPES

 

SPICY GHEE RICE

This is very simple spicy rice which i usually prepare when there is nothing in my pantry…..
   This is a easy and quick recipe which doesn’t require any sides or curries…..
  Try this and enjoy…..

INGREDIENTS

•1 cup basmathi/ sonamasoori
•1 large onion sliced
•1 tsp  gingergarlic paste
•Few cashewnuts
•1 tsp chilly powder
•1/2 tsp turmeric
•1/2 tsp garammasala powder
•1 tejpatta
•4 cloves
•1 ” cinnamon
•10 peppercorns
•Salt
•1 tblsp ghee
•2 tsp oil
•1/2 limejuice
•2 glass water

METHOD

▪Heat cooker add oil and ghee
▪Add cinnamon,cloves,pepper corns,cardamom, tejpatta fry a second
▪Add onions,fry till translucent
▪add gingergarlic paste fry till raw smell disappears
▪add all dry powders,saute till mixed
▪Now add rice fry for 2minutes
▪Add water boil,check salt and add limejuice and close lid and take 2 whistles
▪Done…

NOTE

*if using basmathi then soak first for best results
*I have used everest tikkalal chilly powder
*you can add tomatoes chopped or milk cream or milk too…
*ghee can be used less
*for non vegetarians use 2 beated eggs at the end and take whistles …..this tastes awesome

image

SPICY GHEE RICE

 
Leave a comment

Posted by on December 4, 2015 in BIRYANI, RICE ITEM