Tag: chicken

Chicken 65 Recipe

Chicken 65 is a delicious Indo Chinese dish which is very popular in south India.This recipe can be found in many of the dhabas and restaurants around every part of the country. Many of the people like to order this dish whenever they have visited dhabas and it is also most adorable by the children.This can be served as a great starter and many people like to have it with the drinks. This dish gets the flavor from the ingredients like ginger, garlic, red chillies and vinegar.For the preparation of this dish we can take either chicken with bone or without bone.The main important ingredient from which the whole flavor comes to this dish is only from the curry leaves.

Delicious Chicken 65 Recipe

Different stories for the name chicken 65:

This famous chicken recipe is originated in Chennai.Universally this dish is called as chicken 65,but there are many stories regarding the name of the dish. But many people exactly don’t know the correct reason why does it so called.Few people say that the dish is so called because the first price of this dish was 65 rupees and few say that the weight of each chicken piece is about 65 grams and thus the name came into acceptance.But many people say that the number 65 in the chicken 65 represents the year in which this dish was introduced by a famous hotel in Chennai named Buhari.Thus the name chicken 65 was originated.This dish is used as a simple meal for the Indian military during the year 1965.

But the exact name Chicken 65 came as follows.Actually this dish was started from a Military canteen in Chennai where there were a set of Indian army soldiers from the northern states of India usually visited as it was one of the popular canteens. As they don’t know the regional language they used to suffer a lot with this problem.Most of the Soldiers tried to order this item by showing the number in the menu.As it is the 65 item on the menu later when ever they visited this canteen they get used to that number in the menu and they easily ordered this item by saying the number 65 to the canteen members, later it became famous with that number and spread all over as chicken 65.

history-of-chicken-65

Ingredients:

1) Take one 450 grams of Chicken ( make sure it is boneless and is cut into small cubes )

2) Take half table spoon of rice flour

3) Take one table spoon of corn flour

4) Take one table spoon of red chilli powder

5) Take one table spoon of garam masala powder

6) Take one table spoon of ginger garlic paste

7) Take one table spoon of lemon juice

8) Take one pinch of red food color

9) Take one pinch of turmeric powder

10) Take two table spoons of curd or yogurt

11) Take one raw egg

12) Take salt that is sufficient for taste

13) Take refined oil required for making a deep fry

14) Take chopped onion cut in the form of rings for garnishing

15) Take chopped coriander leaves for garnishing

Ingredients that are required for making chicken 65

Preparation:

Chicken 65 is a spicy, red and deep fried chicken mostly taken as a snack item before meal or at the evenings and is accompanied with the onion slices, slit green chilies and lemon slices.The preparation of chicken 65 is different from one place to another depending on their taste requirements.This dish can be prepared by using boned chicken or boneless,here we are we are taking boneless chicken.Basically chicken 65 is red in color because it is deep fried and red food color is added to it.Chicken 65 can be prepared in many ways but the taste is lied within the spices.

Step 1:

At first take a bowl and add all the ingredients rice flour, corn flour, red chilli powder, garam masala powder, ginger garlic paste, lemon juice, red food color, turmeric powder, curd, salt sufficient for taste and mix all of them along with the egg yolk for about two minutes, now add the chicken pieces slowly to the ingredients mixture and mix them well until each piece is gets the spice attached to it and leave it undisturbed to marinate for few minutes.

Chicken marination for making chicken 65

Step 2:

Now take a pan on the stove, switch on the flame and add oil to it that is required for making a deep fry.Leave the pan on a medium flame so that the oil gets heated up.Now take the marinated chicken pieces that are ready for cooking and put them slowly in the oil piece by piece and care should be taken that the oil should not spill.After adding all the pieces to the oil make a deep fry until their color changes to nice reddish brown color.After their color is changed take a plate with a tissue paper placed evenly on it and move the chicken pieces on to it.That’s it very hot and spicy mouth watering chicken 65 is ready.Garnish it with vegetables or onion, green chillies, lemon slices, coriander leaves and serve it.

Hot and spicy mouth watering chicken 65 recipe

June 19, 2014
KARIM’S: A must visit restaurant for the non-vegetarians

Karim’s is one of the most famous non vegetarian destinations located in the Jama Masjid area of Old Delhi. The popularity of this restaurant can be described by the fact that today Karim’s is synonym to the area in which it is located. This place provides the best and most delicious Mughlai cuisine. None of the non-vegetarian food chain in India is more famous than Karim’s. This hotel has simply created its utmost position in providing the ultimate non vegetarian dishes. The reason behind its rise is the use of the secret exotic spices which they use in their dishes.

This hotel was started by the veteran cook Haji Karimuddin who served as the royal chef in the court of the Mughals. In the year 1857, when the Mughal Empire came to end after the last ruler Bhadur Shah Zafer was overthrown by the Britishers, Haji Karimuddin had no other options but to run away from the shackles of the Britishers. He spent the next few years in the small area near the Jama Masjid. Although Haji Karimuddin was in a condition which he never expected of, he never forgot the recipes of mouthwatering dishes that he used to cook for the Mughals. During this time of struggle he taught his son all the secret recipes that were used in these dishes. Finally in the year 1911, when people from different parts of India were coming to Delhi to join the coronation ceremony of the King George V, Haji Karimuddin opened a Dhaba to help the people by providing them with the tasty food during their stay. He started by selling only two dishes. With the overwhelming response that he received, he finally opened his own restaurant in the year 1913 with a view to serve people with the dishes that he used to cook in the Mughal’s kitchen. Since then this family has been serving the royal foods. At present it is the fourth generation of this family which is looking after this famous restaurant chain.

Karim’s has a wide range of the main course and starters in its menu that ranges from chicken to mutton. One can simply select the dish as per their choice and experience the taste they will cherish for a long time. One of the reasons why Karim’s food is famous is because of the fact that they are delicious in taste and quite spicy in flavor. After the mouthwatering meal, one can simply enjoy a variety of desserts which this place has. If you are planning to visit Delhi, then this city has lots to offer in terms of the tasty and delicious food options that will be available in front of you. But if you are one of the non-vegetarians then this is one such place which you must visit. You will surely have the pleasure of experiencing the cuisines that you have never had before.

This is not one of the very highly priced restaurants and so people from all section of the society visit this place to get the taste of the Mughlai foods. Every time you visit this place you will find it filled with people more than its capacity. From the time the restaurant opens and till it gets closed, you can find people all over it. This is the power of the delicious food that they serve. This restaurant is the recipient of the many prestigious awards such as the Golden Plate Best North Indian Restaurant Award for the year 2005. Recently when the Prime Minister of Pakistan visited India on the oath taking ceremony of the Indian Prime Minister Narendra Modi, he expressed his desire to taste the food from this veteran restaurant. This shows that not only in India, people in various other countries are also aware of the finest food that this place provides and whenever they get a chance to visit India, they do take out time to visit Karim’s. Even the painter M. F. Hussain had words of praise after he visited this restaurant.

Almost all the magazines and shows based on the Indian food have mentions the delicious non-vegetarian food served at the Karim’s. Pioneer described Karim’s as a place which is served by a family which has a rich heritage and expertise in cooking the non-vegetarian food. Not a single hotel or restaurant can match the food being served at Karim’s. In one of its edition, the world famous Time magazine termed Karim’s as one of the best restaurants in Asia. Leading newspapers such as The Hindu, The Sunday Observer, The Asian Age, The Indian Express and everyone else have constantly reviewed this place for their readers and have mentioned it as one of the must visit non place serving restaurant. The world’s famous travel and food shows being telecasted by the National Geographic and the BBC World Guide have also praised this restaurant and have telecasted the story of a family which is so much dedicated in serving the best Mughlai dishes in India.

June 19, 2014
Mouth-watering Kolkata Street Food

Kolkata. The City of Joy.
Kolkata. The land of literature and poetry.
Kolkata. The land of ‘tok-jhal-mishti’.
Kolkata. The city of history and heritage.
Kolkata. The Cultural Capital of India.
Kolkata. The city of street food.

Food as we know goes hand in hand with culture. Street food- the very culture of which began in Kolkata and it holds great importance in the city. Unlike other cities where there are particular areas where you can expect to find chaat-walla, gol-guppa walla and nimbu-pani wale bhaiya, in Kolkata you will find road-side vendors at every nook and crack of the city selling some or the other snack. Once you have lived in Kolkata and if you move out, more than your family you will miss the food- this is a popular belief. I was born and brought up in this city and I have explored all the possible street food items that are available here, being the foodie that I am. So here is a list of the 16 most delicious and mouth-watering street food items found in the City of Joy which sure will leave all of you wanting for more.

1. The all-time favourite: Puchka and Churmur.

This is one of the most iconic street food items and it is an all-time favourite. As we know it, puchka belongs to the Gol-guppa or the Paani puri family, which are the other variations found in other parts of the country. But puchka, as called in Kolkata is thought to be the King of all variations. It contains numerous spices and comes in lot of variations like- ‘Doi puchka or dahi puchka’ which has curd. This is one of the specialities of Kolkata. The spiced mashed potato along with the tamarind or ‘misthti jol’ (Sweet water) in the crunchy puri is sure to make you drool.

2. Jhalmuri

This is another speciality of Kolkata. This is so famous that it has made a mark for it across continents. It consists of puffed rice, spices, chanachur or bhujia, chopped onions, chilly and nuts. It might also have coriander, tomatoes and a coconut slice. This is a food item which can be modified according to the customer’s choice. Jhalmuri is served in old newspaper cones, something which has been an old tradition now.

3. Roll

The rolls found in Kolkata are definitely the most delicious ones you will ever eat. The Kathi roll is again a speciality of this city. Basically a parantha is filled with the stuffing of one’s choice (for example Aloo, paneer, tandoori chicken, egg, etc.) and it rolled up, which the customer is supposed to hold in the hand and eat. Rolls are a favourite of the students or office-workers because it is not only tasty, it is also filling and affordable.

4. Samosa or Shinghara

Usually it is an evening snack, enjoyed with a cup of hot tea. It is a triangular shaped baked of fried pastry and it has a stuffing of mashed potatoes and is served with mishti chutney. They may have variations where the stuffing comprises of paneer, minced mutton, keema, etc.

5. Telebhaja

Quintessentially Bengali, telebhaja means fried items. In every corner of the street you will find small road-side stalls selling fried items such as ‘Beguni, aloo’r chop, pyaaji, phuluri, etc. They are excessively oily but they taste heavenly. This is one item every Calcuttan definitely misses when they leave.

6. Ghoogni

This is a typical Bengali dish and it comprises of Yellow dried peas, onions, chilly, coriander, tomatoes, and seasoned with spices. One may also add sliced carrots and coconut. It is mixed with the peas and served hot in a dry leaves bowl. Some Bengalis also enjoy ghoogni with puffed rice.

7. Chowmein

You might be wondering how this dish is street food? Well in Kolkata it is. You will find street-side stalls where hot and spicy chow is pan fried or stir fried with added vegetables or egg or chicken and served in plastic plates. You have to try it and then you will never want to have chow in a restaurant again.

8. Jalebi or Jilipi

Jilipi as Bengalis love to call it, it a unique type of sweet. One can never say what it exactly taste like because it is crispy, chewing, and soft all the same time. Kolkata has a special variation of jalebi called the ‘Channa’r jilipi’ which is made of channa or thick, fresh cottage curd cheese.

9. Fish Cutlet or fish fingers

As we all know it, Bengalis love fish. Fish and even chicken cutlets once again can be found in and around every street corner and is enjoyed by all. These are really tasty snacks which are mouth-watering and very inexpensive.

10. Cha, Chaai in Earthen cups

Chai is available everywhere in the country. Then what makes Kolkata’s chai so special? The USP of the tea served here is that it is served in ‘Bhaanr’ or earthen cups. Every Calcuttan who has had chai in earthen cups will know that it adds a characteristically different flavour to the tea. The road-side vendors do add spices if the customer demands.

These are the list of 10 street-food items which are delicious and will totally satisfy your taste buds. So all the foodies out there, next time plan a trip to Kolkata and trust me you will not be disappointed!

June 18, 2014
Tandoori Chicken

Tandoori chicken is a famous South Asian dish which is made out of roasted chicken by adding spices and yogurt.The name Tandoor chicken is originated from the preparation process itself,as it is prepared in a cylindrical clay oven called Tandoor. Tandoor is heated by using wood or charcoal.By doing so we can heat the meat directly on live fire.By doing so we can remove the excess fat present in it and the meat gets cooked with the fat and juice in it.These Tandoor are generally maintained at high temperatures.

This spicy mouth watering tandoori chicken is originated in Punjab region.The tandoori chicken has became official from the incident that took place once at Moti Mahal, where the first Prime Minister of India Jawaharlal Nehru was served this dish, he inherently enjoyed the dish and made it a regular dish at official banquets.This is generally cooked at very high temperatures on a traditional grill.

Spicy mouth watering Tandoori chicken recipe

Ingredients:

1) Take 3/4 kg of Chicken( leg pieces are more advisable )

For marinade:

1) Take one cup of yogurt or curd of low fat

2) Take chopped onion slices

3) Take half slice of lime

4) Take one clove garlic

5) Take 1/2 inch of ginger and peel off the skin

6) Take two green chilli

7) Take one and half table spoon of garam masala

8) Take salt that is sufficient for taste

9) Take red food color and orange food color

For Baking:

1) Take a cookery tray

2) Take Aluminum foil

3) Take a pastry brush (this is optional)

Ingredients required for making tandoori chicken

Preparation:

For making delicious Chicken tandoori it takes about 30 minutes of cooking process,but before starting the cooking process the chicken that is taken must be marinated for one whole night so that it gives a better taste.The preparation of chicken tandoori can be learned easily by step by step process.

Step 1:

For the first step of preparation we have to take chicken and wash it thoroughly so that the waste matter and dust particles that get stuck to the chicken gets washed away.After washing the chicken let them drain and arrange those pieces on a in a plate.Make sure you do not remove the skin part as it actually protects the flesh when you bake it.Make deep slits on either side of the leg pieces such that the bone gets touched to the knife.This will help the chicken to marinate well.

Making deep slits on either side of chicken legs

Step 2:

Take a deep bowl and squeeze the half slice of lime into it,to this add salt that is sufficient for taste.Mix these well until the salt gets mixed in the lemon juice.Now take a leg piece add lemon juice to it and take some of it in the hand and do massage the chicken piece well.repeat this process to all the chicken pieces.As soon as this process is completed keep it in a refrigerate it for 20 to 30 minutes.Now take a mixie and add curd, garam masala, tomato sauce, ginger, garlic, one table spoon of salt, green chili, sliced onion and grind it until a smooth paste is formed.

Ingredients are well mixed to form a smooth paste

Step 3:

After the paste is ready,now take the chicken pieces from the refrigerator into a bowl and mix them with lime, food color, few drops of water.Make sure each piece gets the mixture eventually.After this process is completed your chicken will look all red.Take the marinade in a large bowl and add each piece individually and massage the paste into the slits and on both sides and leave it in the bowl.After doing so, keep them back in the refrigerator for at least 8 hrs or one whole day.The chicken gets more taste a the marination time increases.

Chicken Pieces must be marinade for at least 8 hours

Step 4:

On the next day after marination of chicken pieces get ready for making tandoori.At first clean up the oven and heat it alone for a very high temperature that is available in one’s oven.Now take a cookery and line it with the aluminum foils that we have taken earlier.As this process is going on take the marinade chicken from the refrigerator and shake it once so that the excess paste that get stuck to it will be removed.Now place it on a cookery sheet and wrap the tail of these chicken pieces with a cookery sheet.

Chicken tandoori preparation process

Step 5:

Now place this pieces in a tray carefully in the middle of the oven.Allow them to get fried in the oven for about 15 minutes.After it gets cooked, slowly remove the tray by using oven mitts.Again add some marinade using a spoon ad please note that you should not touch them directly as it may hurt you.allow it to get cooked for about ten minutes.At this moment all the juice that is present in the chicken gets burnt and gets completely cooked because of the extreme temperature.Then take the tray out.That’s it very spicy and mouth watering chicken tandoori is ready and move it to a serving plate.

Mouth watering chicken tandoori is ready

June 15, 2014
Eat Well All Week

Health is Wealth. In this generation, where we literally swim in our love for fast food, it is pretty difficult to keep our health in check. The bulges keep peeping out. The health scares keep revisiting. But somehow, we still take the back seat. I’ll exercise later. I’ll eat healthy food from tomorrow.

“Tomorrow and tomorrow and tomorrow”

-William Shakespeare, Macbeth (Act 5 Scene v )

Well, tomorrow never comes.

It is quite understandable that, at first, the thought of “change” seems like a lot of work but with time, it will only do YOU good. It’s your choice, basically.

Make one change per day. Eat one healthy meal.

For a better you. For a better tomorrow.

7 DAYS. 7 RECIPES.

Monday Delights:

Paprika Pork

Time- 30 minutes

Serves- 4

Ingredients-1 tbsp olive oil, 2 onions, finely sliced, 400g pork fillets, trimmed of any fat, cut into thick strips, 250g pack mushrooms( sliced), 1½ tbsp smoked paprika, 1 tbsp tomato purée, 200ml chicken stock, 100ml soured cream, egg noodles (tagliatelle or rice, to serve)

Directions- Heat the oil in a large pan, tip in the onions and cook for 10 mins until soft and golden. Add the pork and mushrooms and cook on a high heat for 3-4 mins until browned. Add the paprika and cook for 1 min more.Stir in the tomato purée, then pour on the stock and simmer for 5-8 minutes until the pork is cooked through. Finally, mix in the soured cream and some seasoning. Serve with egg noodles.

Tuesday Bonanza:

Basque Style Salmon Stew

Time- 35 minutes

Serves- 4

Ingredients- 1tbsp olive oil, 3 mixed peppers (deseeded and sliced), 1 large onion (thinly sliced), 400g baby potatoes (unpeeled and halved), 2 tsp smoked paprika, 2 garlic cloves ( sliced), 2 tsp dried thyme, 400g can chopped tomatoes, 4 salmon fillets, 1 tbsp chopped parsley

Directions- Heat the oil in a large pan and add the peppers, onion and potatoes. Cook, stirring regularly for 5-8 mins until golden. Then add the paprika, garlic, thyme and tomatoes. Bring to the boil, stir and cover, then turn down heat and simmer for 12 mins. Add a splash of water if the sauce becomes too thick.Season the stew and lay the salmon on top, skin side down. Place the lid back on and simmer for another 8 mins until the salmon is cooked through. Scatter with parsley, if you like, and serve.

Wednesday Treat:

Super healthy Singapore Noodles

Time- 30 minutes

Serves- 4

Ingredients- 3 nests medium egg noodles, 2 tbsp sunflower oil, 100g tenderstem broccoli (stems sliced at an angle), 1 red peppe (deseeded, quartered then cut into strips), 85g baby corn (quartered lengthways), 2 garlic cloves (shredded), 1 red chilli (deseeded and chopped), thumb-sized piece fresh ginger (peeled and finely chopped), 2 skinless chicken breasts (sliced), 100g shelled raw king prawns, 1 heaped tbsp madras curry paste, 2 tsp soy sauce, 100g beansprouts, 15g pack coriander (chopped),4 spring onions (shredded), lime wedges

Directions- Pour boiling water over the noodles and leave to soften. Meanwhile, heat half the oil in a large non-stick wok and stir-fry all the vegetables, except the beansprouts and onions, with the garlic, chilli and ginger until softened. If the broccoli won’t soften, add a splash of water to the wok and cover to create some steam.Tip the veg on to a plate, add the rest of the oil to the wok then briefly stir-fry the chicken and prawns until just cooked. Set aside with the vegetables and add the curry paste to the pan. Stir-fry for a few secs then add 150ml water and the soy sauce. Allow to bubble then add the drained, softened noodles and beansprouts, and toss together to coat.Return the vegetables, chicken and prawns to the wok with the coriander and spring onions. Toss well over the heat and serve with lime wedges.

Thursday Delicacy:

Smoky Fishcakes with Oat Crumb

Time- 40 minutes

Serves- 2

Ingredients- 400g potatoes (peeled and cut into large chunks), 175g undyed smoked haddock, 2 spring onions (finely chopped), 4 tbsp tartar sauce, 85g whole oats, 1 egg (beaten), 2 tbsp sunflower oil

Directions- Boil potatoes in salted water for 15 mins until tender, drain, then return to the pan. Mash quickly over a gentle heat until the potatoes become quite dry, then transfer to a large bowl. Put the fish in a microwave-proof dish with a couple of spoonfuls of water, cover with cling film, then cook on Medium for 2-3 mins until the fish flakes easily. Gently peel away the skin, then flake into the potatoes in large chunks.Mix in the spring onions, 2 tbsp of tartare sauce and some seasoning, then shape into 4 cakes. Briefly whizz the oats in a food processor until slightly crumbly-looking, then tip onto a plate. Dip the fish cakes into the egg, then into the oats to coat. Chill for 20 mins to firm up.Heat the oil in a large, non-stick frying pan, then fry the cakes for 5 mins on each side until golden and hot. Serve with the leftover tartare and a green salad.

Friday @PartyFood:

Chicken Pie

Time- 1 hour 15 minutes

Serves- 4

Ingredients- 450ml chicken stock, 100ml white wine, 2 garlic cloves (finely chopped), 3 thyme sprigs, 1 tarragon sprig (plus 1 tbsp chopped tarragon leaves), 225g carrots (cut into batons), 4 skinless chicken breasts, 225g leeks (sliced), 2 tbsp cornflour (mixed with 2 tbsp water), 3 tbsp crème fraîche, 1 heaped tsp Dijon mustard, 1 heaped tbsp chopped flat-leaf or curly parsley, 70g filo pastry, 1 tbsp rapeseed oil

Directions- Pour the stock and wine into a large, wide frying pan. Add the garlic, thyme, tarragon sprig and carrots, bring to the boil then lower the heat and simmer for 3 mins. Lay the chicken in the stock, grind over some pepper, cover and simmer for 5 mins.

Scatter the leek slices over the chicken, cover again then gently simmer for 10 more mins, so the leeks can steam while the chicken cooks. Remove from the heat and let the chicken sit in the stock for about 15 mins, so it keeps moist while cooling slightly.Strain the stock into a jug – you should have 500ml (if not, make up with water). Tip the chicken and veg into a 1.5 litre pie dish and discard the herb sprigs. Pour the stock back into the sauté pan, then slowly pour in the cornflour mix. Return the pan to the heat and bring to the boil, stirring constantly, until thickened. Remove from the heat and stir in the crème fraîche, mustard, chopped tarragon and parsley. Season with pepper.

Heat oven to 200C/180C fan/gas 6.Tear or cut the chicken into chunky shreds. Pour the sauce over the chicken mixture, then stir everything together.Cut each sheet of filo into 4 squares or rectangles. Layer them on top of the filling, brushing each sheet with some of the oil as you go. Lightly scrunch up the filo so it doesn’t lie completely flat and tuck the edges into the sides of the dish, or lay them on the edges if the dish has a rim. Grind over a little pepper, place the dish on a baking sheet, then bake for 20-25 mins until the pastry is golden and the sauce is bubbling. Serve immediately.

Saturday Special:

Spicy Vegetable Egg Fried Rice

Time- 30 minutes

Serves- 4

Ingredients- 200g basmati rice, 1-2 red chillies (deseeded and grated or very finely chopped), 3 garlic cloves (crushed), 1 tbsp sunflower oil, 2 large carrots (diced), 200g Chinese cabbage (finely sliced), 2 eggs (lightly beaten), 3 spring onions (sliced), 200g frozen peas, 1 tbsp soy sauce

Directions- If making the rice from scratch, cook it following pack instructions, then drain. Mix the chillies and garlic (in a pestle and mortar, if you have one) with a pinch of salt, to make a paste.Heat oil in a wok or large frying pan on a medium – high heat. Add the carrots and stir-fry for 5 mins until tender. Add the cabbage and chilli paste and cook for 1 min more. Tip in the cooked basmati or leftover rice and stir-fry for 1 min until piping hot.Push the rice mixture to one side of the pan. Add the eggs to the cleared space and scramble until set. Mix in the onions, peas and soy and stir-fry everything together until the peas are hot.

Sunday Feast:

Baked Chicken Masala with Almond Pilaf

Time- 45 minutes

Serves- 4

Ingredients- 250g brown basmati rice, 2 heaped tsp turmeric, 5 tsp medium curry powder, 2 tbsp flaked almonds, 6 tbsp low-fat natural yogurt, 2 large skinless chicken breasts (cut into chunks), 8 medium tomatoes (halved), 2 large red onions (thinly sliced), ½ small bunch coriander (leaves picked)

Directions- Heat oven to 220C. Put the rice in a saucepan with 600ml water, 1 heaped tsp turmeric, 1 tsp curry powder and some salt. Bring to the boil, stir, cover, turn heat to low and cook for 30 mins, or until tender. Try not to take the lid off during cooking. Remove from heat and leave covered for 5 mins. Add the almonds, and fluff with a fork.Meanwhile, mix 2 tsp curry powder, the remaining turmeric, 2 tbsp yogurt and seasoning. Add chicken and toss to coat.Toss the tomatoes and onions in a roasting tray with the rest of the curry powder, then nestle in the chicken pieces. Bake for 15-20 mins until the chicken is cooked through and the veg are soft. Scatter over the coriander and serve with the rice and remaining yogurt.

Image and Recipe Courtesy: bbcgoodfood.com

June 15, 2014
For the Chicken Lovers: 5 MUST-have dishes!

I like my chicken roasted, smoked, curried, steamed, sandwiched, in gravy, in salad, in soup, basically, in any random form. The fact about chicken is that it can be prepared in a diverse number of ways. Either you can take your time and leisurely prepare a chicken dish in about 3 – 4 hours and have a perfect lunch or if you are running against time, you can land up with a neat chicken dish in even less than 30 minutes.

That’s the way with chicken.

So, here I am, showering all my love and dedicating this week’s article only to CHICKEN.

Let the CHICKEN fiesta begin!

Spicy Parmesan Chicken

Time: 25 minutes

Serves: 2

Ingredients: 6 chicken supremes

For the marination –

Salt and black pepper
1 Tbsp minced garlic paste
1 Tbsp red chilli flakes
1 1/2 Tbsp flour
For the Parmesan batter-

1/2 cup cream
4 Tbsp parmesan cheese (grated)
1 egg
Salt and pepper to taste
Parsley
1 grated nutmeg
For Frying-

4 Tbsp olive oil
4 Tbsp butter
For tomato chutney-
1 cup cherry tomato
1/2 onion
1 green chilli
Salt and pepper
4 Tbsp olive oil
4 Tbsp balsamic vinegar
Chopped parsley

Directions:

For the marination-
First take chicken pieces and marinate it with salt and pepper. Add garlic paste, red chilli flakes. Sprinkle some flour and let the chicken get marinated for few minutes.
For parmesan batter-
Take a bowl add some cream, grated Parmesan cheese and mix it well. Add a egg and blend the mixture well. Then add some salt, pepper for taste. Add fresh parsley leaves, grated nutmeg to the batter.
For the frying-
Dip the marinated chicken supremes in the batter. Take a pan and add olive oil, butter. Let it get heated for 2 minutes. Put the dipped chicken supremes for frying. Fry perfect.
For tomato chutney-
Take cherry tomatoes, onion, green chilli and put it in the mixer. Add some olive oil and balsamic vinegar. Add fresh parsley leaves and blend it all together.

Chicken Layonnaise

Time: 30 minutes

Serves: 2

Ingredients:

200 gm chicken julienne
100 gm butter
50 gm onions
10 gm garlic
60 gm capsicum
60 gm tomatoes
3-4 black olives
Spinach-boiled
Sauteed potato
Sauteed carrots
sauteed beans-boiled
sauteed 60 ml
White Wine salt
pepper-to taste

Directions: Heat butter and saute onions and garlic for about a minute. Add chicken and quick fry on high heat until chicken gets a brown texture on the outside. Add capsicum and tomatoes and sauté for a minute. Then add the white wine and season with salt and pepper. Add the black olives and serve with all the vegetables.

Fried Chicken Roll

Time: 40 minutes

Serves: 10

Ingredients:

2 cups all purpose flour
2 eggs white
1 cup bread crumbs
3 cups grated chicken
1/2 tsp turmeric powder
1/2 tsp pepper powder
1 tsp chicken masala
1 tsp chilli powder
1 tsp coriander powder
3 to 4 coriander leaves
Salt to taste
3 to 4 green chillies
2 onions

Directions: Mix all purpose flour with water and egg and make it like a batter. Spread 2 to 3 table spoons of batter on a frying pan and spread it like chapati till it becomes slightly hot. In another frying pan,heat oil and add onions and heat till it turns brown. Add salt,chilli, chilli powder, turmeric powder, coriander powder, chicken masala. Then add the boiled and grated chicken to the mixture and stir well for abaout 5 to 10 minutes. Now add coriander leaves and keep aside. Roll the masala in the chapati and dip in egg white and breadcrumbs. Finally deep fry the rolls.

Chicken Manchurian

Time: 1 hour

Serves: 3

Ingredients:

250 gm chicken mince
2 eggs, slightly beaten
3/4 cup refined flour
1/2 tsp garlic paste
1/2 tsp ginger paste
Oil for deep frying
2 Tbsp oil
1 tsp finely chopped garlic
1/2 cup finely chopped onions
1 large capsicum-chopped fine
For sauce, mix together –
3 Tbsp corn flour-blended
1/2 cup water
2 Tbsp vinegar
2 tsp salt
2 tsp soya sauce
1/2 cup tomato puree
2 Tbsp chopped celery or 1/4 tsp celery salt
2 cups water

Directions: Mix together the chicken, egg, flour, garlic and ginger paste, ajino moto and enough water so as to have a thick batter. Leave this for 5-10 minutes. Heat the oil, keeping the heat high drop heaped teaspoonfuls of batter and fry to a golden brown. Drain on absorbent paper till required. Heat 2 Tbsp of oil, and stir-fry the garlic and onion in it over high heat, till the onions look glossy. Add the capsicum and turn around a few times. Add the sauce mixture, and simmer till the sauce thickens and becomes translucent. Add the fried balls, turn around a few times and serve.

Dahi Chicken (chicken cooked with curd)

Time: 1 hour

Serves: 4

Ingredients:

1/2 kg boneless chicken (cut as you like it)
2 1/2 cups yogurt
1 tsp cumin / zeera powder
1 tsp garlic paste
1/2 tsp red chilli (rang) powder
A little less than 1/4 tsp turmeric/haldi
1/4 tsp garam masala
Few slit green chillies
2 onions, chopped
1 tomato, chopped
Coriander leaves to garnish
2 tsp oil
1 tsp salt

Directions: Take the yogurt and mix in the cumin powder, garlic paste,garam masala, haldi and red chilli powder. Mix with hands. Put chicken into this and add slit chillies. Keep aside for 30 minutes. Now heat 2 tsp oil in pan and add onions. Cook till translucent and soft. Add the tomatoes. Cook for a minute and add all the chicken and marinade. Keep cooking till gravy reaches the consistency you like. Of you like it more dry, cook a little bit more till yogurt curdles around chicken. Check for salt. Garnish with coriander leaves and enjoy. You can eat this with rice if the gravy is more and with Indian bread (roti/naan) if you dry it up.

Recipe Courtesy: cooks.ndtv.com

Image Courtesy: cooks.ndtv.com

June 14, 2014
Chicken Manchow Soup

Soup is a form of liquid food that is mostly taken before lunch as a starter.It is made by using various ingredients vegetables,meat,corn,tomatoes,water also.These ingredients are boiled along with these items and the flavor or juice that comes out of it is extracted and served as a soup.Single bowl of soup makes our taste buds feel yummy and delicious.The word soup is originated from Sanskrit Su and Po which means good nutrition.This soup before lunch or dinner is more preferable and makes our diet with very low calories.This flavorful soup is very healthy and delicious with mild spices.We can also remove the fat content present in it by removing the layer formed on the soup by using a large spoon.It is better to choose a water based soup than a cream based soup as water based has low fat and calories compared to cream based soups.

Many of the experts say that we eat soup rather than drinking it as we consider it as a part of meal. Soup is mostly taken by using a deep cut spoon as it is convenient and comfortable having in that way. We have many types of soups which are chunky, crispy, delicious, vegetables, meat, creamy and many more,each of these having involves different preparation process.

Popular Chicken Manchow soup

History:

According to history soup is also having a long history around 5000 BC. Soup is a formed by the combination of various ingredients in a large pot to originate nutritious, healthy, easily digestive item. This is a perfect choice for travelers, rich, poor, every one.The soup was first added to the menu in the restaurants during 18th century in Paris.In 19th century canned and dehydrated soups are fed to trail by cowboys and Soldiers. Later these soups are diet restricted by making it with low salt and high fiber.

Ingredients:

Veggies:

1) Take 200 grams of finely chopped chicken ( just ignore this if you are going for a veg soup )

2) Take finely chopped green chillies

3) Take one table spoon finely chopped garlic

4) Take 1/4 cup of cabbage pieces

5) Take 1/4 cup of chopped carrot pieces

6) Take 1/4 cup of red bell pepper

7) Take 1/4 cup of chopped capsicum

8) Take two table spoon of finely chopped spring onion

For the preparation of sauce:

1) Take two table spoon of tomato puree

2) Take one table spoon of red chilli sauce

3) Take one table spoon of soy sauce

4) Take one spoon of vinegar

5) Take one table spoon of ground black pepper

6) Take two cups of chicken stock

7) Take two table spoons of canola oil

8) Take salt that is suitable for one’s taste

Ingredients that are required for making Manchow soup

Preparation:

Manchow soup is a popular soup in Indian Chinese cuisine.It is very easy to prepare and it gives a great hot and spicy taste to our taste buds.We can find it ease in many restaurants in their menu cards. Many of the people like to have this soup with Manchurian,but individually it also tastes good. The color of the soup is dark brown and is made out of various vegetables, spices, chicken( if not vegetarian consider this), corn flour, soy sauce, salt required amount, garlic, chilli peppers. All these combined to give a soft hot and spicy taste to the soup.

Step 1:

At first take a nonstick pan and heat it with two table spoons of oil at high flame.Now add garlic that we have taken, add half of the green chillies to the oil and saute them for about 30 seconds.Care should be taken that these garlic should not turn their color to brown.After this process now add finely chopped carrot and chicken pieces and saute them for about 2 to 3 minutes on a high flame.

Chicken Manchaw Soup preparation process step one

Step 2:

As the cooking process of carrot and chicken are completed, now add cabbage, bell pepper, capsicum and saute this mixture for about one minute on a high flame.As this process is done now take a small bowl where we have to mix tomato puree, red chilli sauce, soy sauce, vinegar.After mixing these well pour this mixture into the wok by adding chicken stock and stir it completely so that all these recipe gets mixed with the vegetables and chicken pieces,but be careful while stirring as it may spill over.Let this mixture be cooked for two minutes on a high flame.

Chicken Manchow Soup preparation process step 2

Step 3:

As the ingredients are well mixed to form a thick substance now add few spring onion pieces and ground black pepper that we have taken earlier and switch off the flame.That’s it the hot and spicy Chicken Manchow soup is prepared and we can take it to a serving bowl.It is advisable to take the soup when it is hot only so that we can enjoy each sip of delicious Chicken Manchow soup. The chicken pieces are soft and easily digestive.These pieces are enriched with the juice of all the ingredients and have a mouth watering taste.

Delicious hot and spicy Chicken Manchow soup

June 13, 2014
Delicious South Indian Chicken Tikka Masala

Chicken Tikka masala most of the people favorite dish and a delightful place in menu of every restaurant was first originated from a Indian restaurant in United kingdom.A person named Rahul Varma a street food expert in Delhi was the first person who is responsible for the origination of this mouth watering dish.A chef belong to Pakistan named Ali Ahmed Aslam invented chicken tikka masala by the thought of making something different from routine and he added a sauce made of yogurt,cream and spices.Actually the invention has gone through a small story.One day a bus driver during night off shift came to their restaurant and have ordered a chicken curry.As he observed that the chicken being dry he sent back the waiter to bring another one.At the time he wanted to try something new and he added some tomato soup into the curry with some chicken pieces.This was served to the bus driver then he astonishingly ate that with absolute love.After that incident has happened he also used to visit along with his friends came again and again,then itself they have included it in their menu.

Chicken Tikka Masala Recipe

If you love to eat Indian food items then it is advisable to take a look at chicken tikka masala which is a most delicious and spicy item found in every Indian restaurant as a favorite item in their menu.This popular chicken dish with its creamy,aromatic tomato sauce originated in Delhi,India, in the middle of the last century.In India,the dish is famously known as chicken makhanwalla,here makhan in Hindi means butter,but in Britain,this dish was renamed chicken tikka masala they named it so because tikka refers to boneless and masala means spices.thus the name originated.

Ingredients:

1) 1 cup plain yogurt,mixed well till it comes to soft state
2) 3 tablespoons of Ginger Garlic Paste this recipe can also prepared by taking ginger and clove mixed
3) 1 teaspoon kosher salt
4) 1/2 teaspoon freshly ground black pepper
5) 1 pound boneless,skinless chicken thighs,poked with a fork,and cut into large bite sized chunks

chicken tikka masala ingredients

Sauce:

1) 2 teaspoons olive oil

2) 3 tablespoons butter
3) 1/3 cup Ginger-Garlic Paste, recipe follows (or 6 cloves garlic and 2-inch thumb ginger minced)
4) 2 serrano peppers, minced (seeds removed if you don’t want it spicy)
5) 2 tablespoons tomato paste
6) 1 teaspoon garam masala
7) 2 teaspoons paprika
8) 8 Roma tomatoes, diced
9) 1 1/2 teaspoons kosher salt
10)1 to 2 cups water
11) Oil, for grilling
12) 1 tablespoon dried fenugreek leaves (optional)
13) 1/2 cup heavy cream
14) Minced fresh cilantro, for garnish
15) Cooked rice, naan, or crusty piece of bread, for serving
16)Ginger-Garlic Paste:
17) 1/2 cup cloves garlic, whole
18) 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
19) 1/4 cup canola oil

Preparation:

It just takes 45 minutes to prepare an outstanding Chicken tikka masala who desired to make it.It is fresh,healthy,cheaper,and tastier than anything at this time and cost.

Step 1:

For the process of Chicken tikka masala we have to first take the boneless chicken breast or thigh part which is most suitable for the preparation of this recipe.In the first step of preparation of Chicken tikka masala we have to take a large deep bowl where we can mix the spicy ingredients and the chopped chicken pieces.Now mix both of them well to form a soft mixture and leave it marinated for at least 30 minutes or keep it in the refrigerator undisturbed for overnight.

Step 2:

Once you are ready with the marinated topic then next step is to make curry out of it.Place the pan and heat it at medium flame and add olive oil and butter to it and stir it continuously so that the butter gets mixed with the olive oil.as the butter melts then add the Ginger Garlic Paste and serrano peppers.Mix them until the color of them changes and becomes brown or golden color around their edges.Now add some tomato paste to this ingredients and cook well for about 3 minutes until the tomato becomes darkened in color.For this mixture add few more things like garam masala,paprika and saute for about 1 minute to draw out their flavors.

chicken marination

Step 3:

To this ingredients and masala mixture add small pieces of chopped tomatoes,salt,and 1 cup water.They are heated heated to the required level until water boils then lower the flame.Now cook this entire recipe for about 20 minutes.Here the amount of water that we have to take depends on the liquid that comes from tomatoes.

Preparation of chicken tikka masala

Step 4:

as the process is going on heat up the grill until it becomes a little hot.When it became nice and hot lightly have a brush for it with the oil.The chicken is taken and is placed on the heated grill,shaking off some of the excess marinade.The chicken is cooked a little on this grill but there is no need to worry the remaining gets cooked in the sauce process.

step 5:

Heat a skillet till it becomes quite hot then add half tablespoon of peanut oil.The entire cooking process can be done in two things.The first involves cooking of chicken breasts by turning them repeatedly for about 6 to 8 minutes until they become brown in color.Now after they are toasted move the pieces of chicken to a bowl and then clean the griddle or skillet,then cook the remaining chicken by adding the remaining half tablespoon peanut oil.As all of the chicken is cooked now add this cooked pieces to sauce and continue to gently stir it.this process must be done occasionally for 5 minutes.The final stage is to remove the pan from the heat and stir in the black pepper,chopped cilantro and season with salt.

Step 6:

Finally our Chicken tikka masala recipe is prepared and it is then transferred to a serving dish and garnish with additional items according to the interest.They are best to be Served with naan,and is also desired with Basmati rice.

Chicken_Tikka_Masala_served with rice

June 11, 2014
CHICKEN CHOP SUEY TO THE RESCUE!

Ever had days when you desperately wanted to have something really tasty but was out of your budget?Or got scolded over the phone by your mother for not having something healthy?We all have had those days,and at such times its often noticed that we somehow come across memorable solutions.The ‘jugaad’ tech,the hunt for healthy or inexpensive food that would not bloat us into absolute wobbly humans as our mother warns us,memories of food arranged under such constraints is unforgettable.One such foodie experience is what I wish to share. Hungry,with not much in our pockets to pay, hearts that were reluctant to eat even a single morsel of street food,my friend and I,longed to have something proper,filling and within the budget of say around Rs.200,we racked our brains to work and come up with some decent place to eat.And each time,either the quantity seemed insufficient ,or the costs seemed too high.

With sheer dejection we de- boarded the metro at Green Park metro station,making a starved exit ,devoid of any ideas whatsoever,and there was the answer to our “no street ka khana” problem,a tiny air conditioned eatery stating to serve Chinese ,Thai and continental food,The Flaming Wok.From where we stood we could make out that it was a decent place,but what worried us was again the cost.Desperate to take the chance we walked in feeling the cool gust of air on our faces,we asked for the menu.At first our eyes lingered ,scanning for something that would fit our requirements,section after section we felt like penny less customers who were too hungry to leave and would eventually have to wash dishes to eat the scrumptious looking food they offered.But at the very end of it all we found our section,that of Chinese platter and combos.Having contemplated what would be better we zeroed down to the all time famous Chicken Chop Suey,keeping in mind that we must not regret what we ordered,after all being that hungry makes you no less cranky than an ancient quack.
Waiting in the neat space,seated on the beige coloured chair and table we had not much to look around ,except for an article of Hindustan Times praising the food served here and a certificate for the same.Convinced that though the place is not as huge as other restaurants are,it was well acclaimed for it’s food and service.As some time passed, about fifteen minutes or so ,having drank numerous glasses of water and a Minute Maid Pulpy Orange,we eagerly waited,controlling our pangs of hunger that wrecked havoc in our stomach ,there came a simmering bowl of chicken chopsuey,the oriental aroma tickled our nostrils,mouth watered at the thought of finally eating .

The manager cum waiter politely served us with our portions of the dish.And here I must mention,the quantity even after being served a plate full of the dish was still enough to be served to two more people.The chop suey,in corn coloured gravy ,loaded with vegetables and soft and long slices of chicken would have made any mother proud for seeing their child consume that good a quantity of broccoli,capsicum,cauliflower, lettuce,celery,baby corn ,beans and bell pepper.Colourful and extremely healthy from the variety of vegetables and the chicken soft and tender made the most spell binding harmony to the palate.The brown shaded noodles,crisp and non sticky, fried perfectly made the combination of the two even better.

With each bite ,a savory mix of crispy noodles,tender chicken pieces and well flavored vegetables that retained a slightly raw tinge to their crispiness in a perfectly simmered gravy,made us thankful for having discovered this place and selected this dish.A complete paisa vasool,the quantity was so good that we actually had to get the remaining chop suey packed.The best part about the taste of the chop suey was its balance between the typical Indian version of Chinese and that of the oriental Chinese.This subtle balance,and the evident play of spices and flavor,putting forth the right kind of bland an the right kind of taste adds to the beauty of the dish.

As students we have days of running low on budget,chidings on call for not having enough vegetables,of eating out,precautionary warnings of eating any street food etc though not many college kids can avoid eating out,they can definitely do something about the above mentioned constraints .Flaming Wok seems to be providing a good way to tackle such problems.Easy on the pocket,great to taste and filling for the tummy.A perfect buster of hunger pangs,this Chicken Chop Suey is without a doubt a healthy and delectable treat available at a very pocket friendly price.With other scumptious dishes available as well,The Flaming Wok provides genuine Chinese,Thai and continental dishes .Their prawn based dishes are also a common favorite .Their crispy lamb is yet another addition to the oriental express ,though the price may not be as easy on the pocket.The actual variety of dishes based on chicken,mutton,fish and prawn is really praiseworthy.

Though sadly enough the Flaming Wok is no longer functioning at the green park branch,another branch has been inaugurated at the C.R Park,Delhi.There are many other outlets around the city,though the fond memories of this particular branch is unforgettable.A happy addition to the available eateries,though the address is different,yet the tantalizing taste remains just the same.BON APPETTITE!

June 9, 2014
Hyderabad Chicken Dum Biryani

Hyderabad Chicken Dum Biryani has a lot of specialty and particularly it is famous all over the globe. The name Biryani is originated from a Persian word Beryan which refers to frying or roasting. Biryani is made out of fine basmati rice. The word Biryani itself enhances the feeling of joy and comfort. No one in the world want to ignore biryani, especially Hyderabad dum biryani has much more craze all over the world. There are many different types and versions of regional biryani recipes but Hyderabadi Dum Biryani is one of the most popular of all.

Hyderabad Chicken Dum Biryani

At first the Biryani was originated in Persia and later it came in existence in India because of the Iranian travellers and their people. This mouth watering dish not only famous in various parts of the globe, daily few millions of people across the globe have this as a favourite dish in their meal. Few people are even addicted and cant even live without having this dish daily. This popular Hyderabad dum biryani is served at all marriages, feasts, parties, occasions etc., whatever may be the occasions in India this plays a important role in all of the dishes. We can find many varieties in Biryani depending on the flavor and recipe there are nearly 49 varieties of Biryanis which includes Biryani made of chicken, prawn, goat, fish, quail, shrimp, deer and hare. Hyderabad Dum Biryani is famously named as “Kachi Akhni” Biryani as both of the marinated meat and basmati rice are cooked together which give a nice flavour of taste.

Ingredients required:

1) Chicken with bone : 3/4 kg (take large pieces)

2)Onions : 2 (cut them neatly length wise and make a deep fry)

3)Oil : 1/4 cup

4)Ghee : 2 tablespoon

5)Basmati Rice : 3 cups (washed and soaked for about 20 minutes)

6)Coriander Leaves : 1/4 cup

7)Mint Leaves : 1/4 cup

8)Bay leaves : 1

9)Cloves : 2

10)shah jeera or black cumin : 2 tsp

11)saffron : 1 tsp

Marinade Mix :

1)Green Chilies : 5-6 (according to the spicy level and finely chopped)

2)Ginger & garlic Paste : 2 tablespoon

3)Turmeric powder : 1/4 tablespoon

4)Coriander Powder : 1 tablespoon

5)Salt : taken upon the required taste

6)Yogurt : 1/2 cup

7)Shah jeera or Black cumin seeds : 2 tablespoon

8)Red chili powder : 2 tablespoon

9)Lime juice : 2 tablespoon

To Grind :

1)Coriander Leaves : 1/4 cup (chopped finely)

2)Mint Leaves :1/2 cup (Chopped Finely )

3)Whole Black Pepper/Peppercorns : 7-8

4)Bay leaves : 2

5)Cloves : 3

6)Cinnamon Sticks : 1

7)Green cardamom : 3

Ingredients required for Biryani preparation

Preparation:

The main ingredient which is most important for the preparation of Biryani is a good quality Basmati rice which is crucial for making best biryani. Apart from this rice other main and important one are cardamom, cloves, cinnamon, bay leaves, fresh coriander leaves, ginger garlic paste, fried brown onions and saffron are added. The best way of having a biryani combination is with dahi chutney or Raita which can be made from a mixture of curd & onions.

Step 1:

The first to start preparing Hyderabad Dum Biryani is that we have to marinate the chicken that we have taken which are cut into big pieces. In this step take the chicken pieces and add ginger garlic paste, fresh mint leaves, coriander leaves,chopped green chilies, pepper corns, black cumin or cumin seeds, chili powder, turmeric powder, coriander powder, salt, whole garam masala which consists of all of these following i.e., cardamom, clove, cinnamon, bay leaves, mace. Along with these masala items take few fried onions that are cut long, curd and oil and now mix all the ingredients well for few minutes until all the spices are added to each piece.

marinate_chicken

Step 2:

Take another pan and add water, salt and rice and they are made to boil such that the rice is half cooked and the flaming if offed then and keep this aside. Now take a large bottomed biryani bowl, to that add these marinated chicken pieces, they are spread linearly at the bottom of this bowl. Above this marinate chicken rice is arranged in form of layers then add mint leaves, fried onion, saffron colour used for the biryani colour and close the lid tight and make it cook for about 30 minutes over a small flame.

Half cooked rice for dum biryani preparation

Step 3:

The lid of the Biryani preparation bowl is covered with midha roll or chapati roll so that we can manage to see that the heat may not escape. After thirty minutes of cooking the rice gets cooked with the marinated chicken juice and it takes the flavour of chicken. Once done switch off and let it be rest undisturbed for another 15 minutes and do not open the lid and make it closed to avoid leakages this particular stage is called dum where the pressure within the vessel develops flavours.

Dum process going on after cooking is completed let it be undisturbed closed tight

Step 4:

After the time of 15 minutes is completed let the lid be opened then you will notice a fine bursting flavors of the spices gushing through the steam. The streams of flavors gushes and the rice looks amazing with the soft finishing, fried onions give it a great look.It’s truly a gorgeous dish with the rich, creamy, golden sauce with the perfectly browned chicken pieces.The piece gets easily chewed which is well cooked and it gives a melted feeling with the contrasting tastes.

Hyderabad Chicken Dum Biryani final look

It can be served with raita to have a better taste.Raita can be prepared by taking slices of onion and cut them into small pieces add curd,salt,mint leaves and mix them so that it gives a better taste with this wonderful Hyderabad Chicken Dum Biryani.

Raita

June 7, 2014