Video: Hyderabadi Chicken Dum Biryani Cooked On Charcoal

Ingredients:

1 kg Chicken cut into medium pieces 500 grams Basmati rice (Soak 30 mins before cooking) 500gms Yogurt 4 tspns of Ginger/Garlic paste Grounded garam masala powder 4 tspns 1 litre groundnut or sunflower oil 5 medium onions fried brown 3 tablespoons Red chilli powder 5 numbers green chillies 1/2 teaspoon turmeric 1 bunch of mint leaves 1 bunch of coriander leaves 2 tablespoons of purified butter for marinade Salt 2 teaspoons A few strands of saffron added to 1 cup warm milk Note: Same oil/butter mixture should be used in the marinade used for frying onions Marinade: Mix yogurt well, add Chicken, 2 teaspoons garam masala powder,3 tbspns of red chilli powder, 5 green chillies, 2 teaspoons of salt, bunch of coriander, bunch of mint leaves, 1/2 teaspoons of turmeric, 2 tablespoons of clarified butter, little javithri

Marinade the Chicken for 6 hrs or Overnight for more better taste/flavor.

If you want to increase the amount of Chicken increase all the ingredients proportionately.

How to Cook Basmati Rice

Soak the rice 30/40 minutes before cooking, Keep the overnight marinade ready. Take thick bottomed

Vessel add a 2/3 liters of water add 1/2 tspns of salt and bring it to boil.

Add 1 tspn shahzeera, an inch of cinnamon, 4/5 green cardamoms, 3/4 cloves, 2 tbspns of Oil used 

for frying Oniions, Remove all the added spices. Now add soaked rice to the boiling water, cooked it 3/4th done. Then Cover the marinade for the final Dum(steam) cooking. Initially cook on high flame for 5 minutes, then 45 minutes on low flame, Let the Biryani settle down for 15 minutes, Server with Dahi ki Chatni and Mirchi Ka saalan for authentic Hyderabadi taste.     

Follow the video for method: . Hyderabadi Chicken Dum Biryani: youtu.be/Muzsnpb-f08?a via @YouTube

Hyderabadi Chicken Dum Biryani recipe

Ingredients

1 kg Chicken cut into medium pieces
1 kg Basmati rice
500 gms Yogurt
4 tspns of Ginger/Garlic paste
Grounded garam masala powder 4 tspns
1 litre groundnut or sunflower oil
5 medium onions fried brown
2 tablespoons Red chilli powder
5 numbers green chillies
1/2 teaspoon turmeric
1 bunch of mint leaves
1 bunch of coriander leaves
2 tablespoons of purified butter for marinade
Salt 2 teaspoons
A few strands of saffron added to warm milk

Note: Same oil/butter mixture should be used in the marinade used for frying onions

Marinade:

Mix yogurt well, add Chicken, 2 teaspoons garam masala powder, red chilli powder, green chillies, 2 teaspoons of salt, bunch of coriander, bunch of mint leaves, 1/2 teaspoons of turmeric, 2 tablespoons of clarified butter, little javithri


Follow the video for method: Your video will be uploaded shortly.

Hyderabadi Chicken Dum Biryani: (link: http://youtu.be/Muzsnpb-f08?a) youtu.be/Muzsnpb-f08?a via @YouTube

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How to make popular and delicious Indian snack Samosa

Samosa are one of the popular tea time snack in India, and they are easy to make too.

Ingredients

Dough:
All purpose flour (Maida)         3 cups
Ghee mixed with oil            12 tea spoons
water for kneading

There are many kinds of Maida( all purpose flour available), take high quality Maida which is slightly yellowish in colour.

For Masala :

4 Potatoes, boiled, peeled, coarsely mashed
1/2 tsp        Amchur Powder (Raw Mango Dried Powder)
1/2 tsp        Garam Masala ( Mixes Spices)
1/2 tsp        Cumin Powder (Zeera Powder)
1/2 tsp        Chat Masala
Mix the above dry powders and keep it aside

1/2 Cup of fresh mutter or frozen peas, keep it outside for half an hour to warm them up for cooking.
Bunch of Coriander ( Kotmir)

2 table spoon Oil for frying
1/2 tsp         Cumin Seeds ( Zeera)
1/2 tsp        Fennel Seeds (Sounf)
1 tsp        Coriander Powder (Dhania Powder)
1/2 tsp        Ginger/Garlic Paste (Adrak Lehsan ka Paste)
2 tsp        Red Chilli Powder ( Lal Mirch) or
1/2 tsp        Green Chillies (Hari Mirch ka paste) or according to taste
1 tsp           Salt or according to taste

Procedure :

Knead the dough by first mixing it with oil/ghee mixture. Then add little by little water to knead into a semi-hard dough and keep it in air tight container.

Preparation for Masala.:

Take the oil in a pan heat it up, as the oil heats up to a medium add cumin seeds, then Ginger/Garlic paste, fennel seeds, coriander powder fry them a little, introduce mashed potatoes, mix them well and cook them for a while. Then add Red Chilli Powder and Green Chille Paste and mix them and cook them for few minutes. Then add the mixes spices and mix them well, then add Mutter in the mixutre, sprinkle with bunch of coriander and mix well. Cool down the masala a little.

Preparation of Samosa :

Take the dough and divide it into equal parts of small dough equal to two Golf balls, roll them in to a circle with a little bit of thickness, cut the circle into half, apply water on the sides of the semi-circle corners, take them into your hand forming a cone , press the corners of the cone and fill the Masala and make them into the shape of Samosa.

Heat the oil ( 1 litre)  in a Wok to a very low medium flame, introduce the Samosa's only after checking the oil is heated up to low frying temp, fry the samosa's very slowly to golden brown colour, serve them with tomato sauce or green sauce with fried green chillies.