Biriyani Hyderabadi.................

Assalam-o-Alaikum  shaayeqaan-e-pakwaan…ummid hai ke mosam ne mizaj aur zaayeqe dono per koi khaas asar nahi choda hoga..kyon….is tez-raftar daur ki yehi tou khasiyet hai ehsaas se tak mauqa chin leta hai mehsus karne ka…dil aur dimagh is qadar masruf hain ke khud apni bhi khabar nahi milti….kyon na khud ko kuch sakun ke pal atta kiye jaayen…ye usi ka bahana hai…jis ka naam banana aur khaana hai…

Ye hyderabadi Biriyani bilkul asani se ban jaati hai aur zaayeqa may lajawab hai.....aur dastakhwan ki shaan bhi….mera khayaal hai aap may se bahut se logon ne banaii bhi hogi khaai bhi hogi…magar ye mujhe behad pasand hai aur mai apni pasand aap sab se share kar rahi hun..

Ingredients

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1 kg meat

1 Tbsp salt

1 Tbsp ginger garlic paste

1 Tbsp red chilli paste

1 Tbsp green chilli paste

2 cups sauted brown onions to taste

1/2 Tbsp cardamom powder

3-4 sticks cinnamon

1 Tbsp cumin seeds

10  cloves

pinch of mace

mint leaves to taste

2 Tbsp lemon juice

1 cup curd

¼ cup clarified butter

750 gm semi cooked rice

1 tsp saffron

1/2 cup of oil

Method

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Clean the meat. Then in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sauted brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well.  Add curd, clarified butter, saffron, water and oil and mix it well.  Leave it for 2 hours for marination…after two hours add semi cooked rice ( ,Now apply sticky dough on the sides of the pan.  Cover with lid to seal it and cook for about 45 minutes.  Yummy Hyderabadi Biryani is ready to eat. Garnish it with boiled eggs and serve hot.

If u want to make chicken biriyani u can mix all ingrediants  and add  half cooked rice and cook for 25 minutes..

Aapam with chicken shorba (stew)

Adab Dosto...lijiye aaj hum ek aur naii recipie ke saath haazir hain...ye lajawab swad konkan aur keral ka mishran hai...yaane ke zaayeqa ek hai aur dil anek...ye mazedar chikcen stew aur chawal se bane huye crepe waqi may din bana dete hain...is lajawab recipie ko zarur azmaayen...weekend ko yaadgaar bana dein...Doston ka dil khush kar dein...ye recipie aapko hi nahi bulki aapke chahne waalon ko bhi khush kar degi...kamal ka zaayeqa hai ye....

Ingredients

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For the chicken stew:

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1/2 kg chicken

4 Tbsp coconut oil

2 onions finely chopped

1 red chilli (chopped)

2 green chillies (chopped)

1 Tbsp ginger-garlic paste

2 tomatoes (chopped)

2 potatoes (diced)

Coconut milk- 1st and 2nd extract from 1 coconut

Salt

Pepper

1 lemon or as per taste

Small bunch of coriander

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Method

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For the chicken stew  

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In a deep pan, take some coconut oil/ canola oil, add chopped onions, red chilli, green chilli, ginger garlic paste. Fry until soft and golden.  Add chicken to the masala mix and fry for 3 minutes.  To the chicken, add tomatoes and potatoes and mix well. Add 2nd extract coconut milk.  Season the chicken with pepper, salt and add water. Put the lid on and simmer for 45 minutes.  To the chicken add 1st extract of coconut milk, coriander and lemon juice. garnish with coriander leaves (cilantro) generously....

For the appam

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1 cup soaked rice

3 Tbsp grated coconut

1/2 tsp baking soda

1 Tbsp cooked rice

1/2 tsp salt

1 Tbsp sugar

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For the appam

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For Appam, in a deep bowl take cooked rice, add grated coconut and soaked rice. Blend it well into a smooth paste. Keep it overnight for fermenting.  To the fermented paste, add baking soda, salt, sugar and water. Blend the paste to a smooth, consistency.  In a small kadhai, pour 1 ladle of appam mix and move the kadhai such that the mix is spread out evenly.  Cover it for 1-2 minutes.  Let it cook until holes appear throughout appam and the edges become brown.

You just can't wait to taste this yummy mouth watering combination .....

Gosht khana badosh....

Assalam-o-walaikum Dosto....zaayeqa ka ye safar kahan ruk saka hai....uljhanon ko bhi aram deta hua pareshaniyon ka muh modta hua aage badhne ke mauqe faraham karta hua badhta hi chala jaa raha hai.....Mizaj ke mosm zaayeqon se badal jaate hain...

Kaafi dinon se ye safar ruka hua zarur tha magar Zaayeqa her taraf mehek hi raha tha....lijiye aaj phir ek lazeez zaayeqe ke saath aapki maiz per sajne ke liye ek chatpati main dish aaya hi chahti hai....try kijiye ....aur asani se kum waqt may luzzatdar gosht ka maza lijiye aur apne mood ko mehkaaiye....ye khushrang zaayeqa rajasthan ki meeraas hai....hum tak bhi pahuncha hai...hum hindustani panchrangi khanon ke shauqeen hote hain....hamare zaayeqon ki train pure hind ka safar karti huii dil ke junction per pahunchti hai ....chalein phir khaayen khilaayein aur hum ko azmaayen...

Ingredients

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1/4 cup oil

3 pound mutton

2 finely chopped onions

whole garam masala

2 tsp ginger-garlic paste

1 tbs red chilli powder

salt to taste

1 tsp turmeric

1 tbp coriander powder

3 tbs coriander seeds- roasted and crushed

1/2 cup yogurt

6 whole red chillies 

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Method

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Heat oil, add sliced onions and saute till they turn brown.  Then add ginger-garlic paste, garam masala, red chilli powder, salt, turmeric, coriander powder.  Add yogurt and mutton.  Add crushed coriander seeds and allow them to cook.  Garnish with pounded coriander seeds and whole red chillies.

This one will dazzle at your dinner table!