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Chicken seekh kabab, made using minced form of chicken with spices mixing into the the chicken mince, fixing the chicken mix to kabab sticks and cooking in a pan.

Today, I have come up with another interesting recipe that is seekh kabab also spelled as sheek kabab for my viewers to try it out and not to worry since this recipe does not require any tandoor or barbecue set up and can easily be made in a pan or tawa.

Other interesting chicken recipes on the blog are chicken pakora, chicken masala, chicken biryani, dahi chicken, chicken do pyaza etc

Usually, seekh kabab is made out of meat but today I have made this yummy and tasty starter recipe using boneless chicken which is blended and minced well.

This is a very good starter recipe for the auspicious month of Ramadan and can be easily made at home and it also does not take too much time to get cooked like mutton seekh kabab.

This recipe of mine is cooked from both inside and out and I often have come across seekh kababs which are not cooked well from inside but here though it is made in pan, it is well cooked from inside.

The technique is to fix the minced chicken well to the satay sticks and cooking each side until each side is well cooked. The sides need to be turned and have to be cooked well on each side.

Here, I have used kabab sticks commonly called as skewers or satay sticks which are basically used to cook kababs in oven, tandoor or a pan.

Satay sticks are easily available online or in super markets and are available in medium size and large as well.

I have used long satay sticks which I found easily in super markets… These satay sticks have to be soaked in water for about 30 minutes before cooking to avoid burning of the sticks while getting cooked.

The seekh kabab can be eaten plain or it tastes lip smacking if served with onion rings and lemon wedges… It also tastes good if served with chutney dips…

Sprinkle lemon all over the seekh kabab and serve to get a tangy touch to the kabab. Chicken seekh kabab is easy to cook as we use boneless chicken and the spices that are used are also basic that are handy at home.

Chicken seekh kabab can also be barbecued if there is a barbecue set up at home but if they are placed on a barbecue then one should use skewers to make them on a barbecue and do not use satay sticks while doing barbecue.

The recipe is quite simple and should definitely be tried during special occasions like Ramzan or Eid or any other occasion.

It can be made as evening snacks or starters and served to guests during gatherings as well. This can be served with parathas too.

Check out the recipe below which has chicken seekh kabab written in detail and also a video procedure is shared to help my blog readers understand it in a much better manner.

Video procedure for chicken sheek kabab:

chicken seekh kabab - seekh kabab recipe- ramadan recipes - YouTube

Chicken seekh kabab recipe below:
chicken seekh kabab recipe | without oven or tandoor
 
Prep time
20 mins
Cook time
40 mins
Total time
1 hour
 
Chicken seekh kabab made using boneless chicken mince mixed with spices, fixed to kabab sticks and cooked in a pan.
Author: Asiya
Recipe type: Chicken
Cuisine: Hyderabadi
Serves: 2
Ingredients
Making of chicken seekh kabab mix:
  • 250 gms boneless chicken washed well
  • 2 green chillies+1 tbsp chopped coriander leaves+pinch of salt blended into a paste
  • salt to taste
  • 1 tsp red chilli powder
  • ¼ tsp turmeric powder
  • 1 tsp ginger garlic paste
  • ¼ tsp garam masala powder
  • ¼ tsp black pepper corn powder/kali mirch powder
  • 1 tbsp lemon extract
For cooking:
  • 2 tbsp oil
For garnishing:
  • onion rings
  • lemon wedges
  • freshly chopped coriander leaves
To make kabab:
  • satay sticks or kabab sticks
Instructions
Making of chicken mince:
  1. Firstly, wash the boneless chicken well.
  2. Strain the chicken completely until there is no water in it.
  3. Add the chicken into a blender, add paste of green chillies and coriander.
  4. Blend the chicken completely and make it into a thick paste.
  5. Transfer the chicken into a bowl.
  6. Add salt as per taste, red chilli powder, turmeric powder, ginger garlic paste, garam masala powder, kali mirch powder, lemon extract into the chicken paste.
  7. Mix the chicken well using hands and keep pressing and mixing until all the masalas are blended well with the chicken paste.
  8. Take two satay sticks for each seekh kabab.
  9. Apply oil over the palm.
  10. Take a portion of the chicken dough.
  11. Apply the chicken dough to the sticks and spread evenly in a long cylindrical shape.
  12. Similarly, keep applying oil to the palm and make rest of the seekh kababs.
  13. Take a non stick pan, add oil and brush it all over the pan.
  14. Heat the oil.
  15. Place the chicken seekh kabab sticks in the pan.
  16. Cook the seekh kababs for 5 minutes on medium flame.
  17. Turn to the other side, cook for 5 minutes on medium flame.
  18. Now keep turning and cook each side for 6-8 minutes on low flame.
  19. Make sure all the sides are cooked evenly and keep turning them until every side is well cooked on low flame.
  20. When all the sides are cooked well, switch off the flame.
  21. Take them out and place them on a plate.
  22. Serve them hot with onion rings, lemon wedged and coriander leaves.
  23. Serve them with paratha too.
Notes
1. If oil is not applied to the palms then the chicken dough is not handled by hands and can't be fixed properly to the sticks and therefore, applying oil to the palms is necessary before making seekh kababs.
2. The same chicken mix and be applied to skewers and then barbecued if there is a barbecue set up at home.
3. Soaking of satay sticks in water for at least half an hour is very essential before using them in cooking the kababs.
4. There should not be any water in the chicken while blending. Make sure there is no water in the chicken by straining it for a while. The kababs cannot be given a proper shape if there is water present in the chicken.
5. The same procedure can be used to make mutton seekh kababs as well.
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Aloo paratha is a traditional punjabi cuisine commonly eaten for breakfasts and they are usually in the form of pancakes made using whole wheat flour.

Parathas is a staple punjabi food and they are usually made using various vegetables like mooli, carrot, beetroot, cabbage, gobi, methi etc…

Other paratha recipes to be enjoyed from the blog are methi paratha, egg paratha, beetroot paratha.

These are stuffed parathas but paratha can be made plain without any veggies… Parathas have layers to them and they can be eaten with vegetable side dish or just chutneys made out of vegetables too…

Other potato recipe that are popular on the blog are potato curry, aloo sabzi, aloo bhaji, aloo pakora, potato fry etc…

 They are served by applying ghee all over the parathas and the side dish that is preferred for parathas is curd/raita/yogurt.

They are commonly called by the name aloo ka paratha or potato paratha. Paratha is usually made by stuffing vegetables mixture into the dough.

Dough is mainly made using wheat flour and any cooked vegetable mixture is stuffed inside the dough. The dough is sealed well and made into a round chapati shaped paratha.

The paratha is then cooked well on both sides by applying ghee/oil/butter.

Here, in this post I have made aloo paratha by boiling the potatoes, peeling them and making the potato filling by adding few basic spices into it.

The spices that need to be added are not compulsory and altered according to our choice and preference. Here I have used very minimal spices and made it very light and tasty.

The parathas are very popular all across punjab. They can also be served using pickles too. Here I have also shown a video procedure to make them and also in detail with written steps.

Below in the video I have shown two methods of making parathas where I have sealed the potato stuffed paratha in two ways and any method can be followed to make them.

Both the methods are easy if instructions are followed carefully and still have queries do not hesitate to comment below in the comment box.

Watch the video procedure below for aloo paratha recipe:

how to make aloo paratha-aloo paratha recipe-potato stuffed paratha-punjabi aloo ka paratha - YouTube

How to make aloo paratha or aloo ka paratha:

aloo paratha recipe | punjabi aloo paratha
 
Prep time
30 mins
Cook time
15 mins
Total time
45 mins
 
A breakfast recipe commonly made in north india and is a simple aloo paratha made using wheat flour and potato filling.
Author: Asiya
Recipe type: Breakfast
Cuisine: Punjabi
Serves: 2
Ingredients
To make potato filling:
  • 4 potatoes boiled and peeled
  • salt to taste
  • 1 tsp red chilli powder
  • ½ tsp black pepper corn powder
  • 2 finely chopped green chillies
  • 3 tbsp chopped coriander leaves
  • ½ lemon extracted juice
To make the dough:
  • 2½ cups whole wheat flour
  • salt as per taste
  • 1 tbsp oil
  • water to knead the dough
other ingredients:
  • oil/butter/ghee for applying over the parathas
Instructions
Making of potato filling:
  1. In a bowl, mash the boiled and peeled potatoes.
  2. Into it, add salt, red chilli powder, black pepper corn powder, finely chopped green chillies, chopped coriander leaves.
  3. Add lemon juice into it, mix the whole mixture well with all the ingredients.
  4. Place the filling aside.
How to make dough for paratha:
  1. In a mixing bowl, add whole wheat flour.
  2. Add salt to taste, add oil, mix up well.
  3. Add water gradually, mix and knead into a soft pliable dough.
  4. Rest the dough aside for 20-30 minutes.
Method 1 for making paratha:
  1. Take a small portion of the dough, make a round ball.
  2. Thin all the sides of the edges of the dough ball.
  3. Press the dough ball at the centre.
  4. Fill with the potato stuffing(1 tbsp) at the centre.
  5. Gather all the edges and bring the edges at the centre and seal.
  6. Dust some floor on the rolling board.
  7. Place the dough ball and flatten the dough into a round circular disc very carefully.
  8. Heat the tawa.
  9. Place the paratha on the tawa.
  10. Cook the bottom side.
  11. Flip it and apply oil all over the paratha.
  12. Flip again and apply oil on the other side too.
  13. Make sure both the sides of the paratha are done well.
  14. Take the paratha out.
Method 2 for making paratha:
  1. Take 2 round balls of dough.
  2. Make 2 chapathis.
  3. Take one chapathi and place the potato stuffing( 3-4 tbsp) at the centre.
  4. Spread the filling all over the chapathi.
  5. Place the other chapathi over the filling.
  6. Seal the edges of both the chapathis so that stuffing does not come out.
  7. Dust some floor on the rolling board, press and flatten the paratha using a rolling pin.
  8. Heat the tawa.
  9. Place the paratha and cook the bottom side.
  10. Flip it and apply oil all over the paratha.
  11. Flip again and apply oil on the other side too.
  12. Cook both the sides well.
  13. Take the paratha out and serve hot with raita or curd.
  14. Also watch the detailed explanation of making aloo paratha with video above.
Notes
1.In this recipe I have added very few spices.
2.Additional spices such as coriander seeds powder, cumin seeds powder, chaat masala powder, garam masala powder, amchur powder/dry mango powder etc... too can be added while making the potato filling.
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Samosa is a cone shaped or triangle shaped snack recipe stuffed with aloo matar stuffing and is the most popular evening snack throughout India…

I have shared a video procedure below to show how to make a cone shaped samosa with detail steps.

other snacks recipes on the blog are onion samosa, namak pare, bread roll, mirchi bajji, punugulu, mysore bonda, rava dosa, palak pakoda, cabbage pakoda, onion pakoda, bread pakoda, moong dal vada, poha recipe etc…

This simple cone shaped snack needs a little bit of practice as the dough is not a readymade sheet and its made at home using maida.

Also check out other aloo recipes on the blog such as aloo sabzi, aloo jeera, aloo kurma, aloo baingan etc…

The maida dough is made with the help of ghee, salt, water and the dough should be kneaded soft for perfect samosas…

This goes perfectly as an evening snack recipe… This is the most relished snack with a hot cup of tea during winter evenings or during rains…

This cone shaped snack is a favorite of all. The aloo snack is a crispy cone shaped maida snack filled with light stuffing…

It is a snack recipe that actually has emerged from punjab.

Samosas are of various types like onion samosa, veg samosa, aloo samosa etc… where different stuffings go inside them.

The snack is given a perfect shape and later deep fried in oil which can be served with any chutney or any dips…Mainly they are accompanied with hot hot tea…

The feel of eating samosas during rains with tea is an amazing feeling and its fun to enjoy them while watching the heavy rains…

Aloo samosa or punjabi samosa is also the most popular street food found across India. Every street corner sells these samosas in the form of onion samosa or aloo samosa…

Kids love to have these as evening snacks and they also prefer these snacks to be packed in their boxes and enjoy with friends…

Mini parties too are incomplete without these snacks.

Since Ramadan is around the corner, I would love to post some iftar snacks recipes that are suitable for this auspicious month and something we usually prefer to make it…

One can make various stuffing and fill with those stuffings such as vegetable stuffing, keema stuffing etc… Here, in this recipe I have made aloo stuffing.

Aloo in this stuffing is first boiled, peeled and then mashed. The mashed aloo is then stir fried in some spices and herbs…

Below are the recipe details shared to make this street food style samosa with aloo matar stuffing…

Video procedure for samosa:

samosa recipe crispy-punjabi samosa recipe-how to make samosa-aloo samosa crispy - YouTube

How to make aloo samosa recipe in punjabi style:

Samosa Recipe Punjabi, How To Make Samosa | Aloo Samosa Recipe
 
Prep time
30 mins
Cook time
25 mins
Total time
55 mins
 
A popular street food snack recipe made out of maida dough in a cone shaped with aloo filling inside...
Author: Asiya
Recipe type: Indian Snacks
Cuisine: North Indian
Serves: 2
Ingredients
For the filling:
  • 1 tbsp oil
  • 1 tsp cumin seeds/jeera
  • 4 medium size potatoes, boiled, peeled and mashed
  • ½ cup boiled green peas/matar
  • salt - to taste
  • ½ tsp red chilli powder
  • ¼ tsp turmeric powder
  • 2 tbsp freshly chopped coriander leaves
  • half lemon - juice extracted
  • very finely chopped green chillies(optional)
For the samosa dough:
  • 2 cups maida/all purpose flour
  • 2 tbsp ghee/clarified butter
  • 1 tsp ajwain/carom seeds
  • salt - to taste
  • water to knead the dough
Other ingredients:
  • Oil for deep frying
Instructions
For the dough:
  1. In a bowl, add maida/all purpose flour.
  2. Into it, add salt, add ajwain/carom seeds.
  3. Add ghee and mix up the ghee with the flour well.
  4. Add water gradually and knead it to form a smooth and soft dough.
  5. Cover and rest the dough aside for 20 minutes.
For the filling:
  1. Firstly, take a wok, add oil and heat it.
  2. Into it, add cumin seeds and let them splutter.
  3. Add mashed aloo into it, add salt, red chilli powder, turmeric powder, saute for few seconds.
  4. Add boiled peas/matar into it, mix up well and cook for 1 or two minutes.
  5. Add some freshly chopped coriander leaves.
  6. Sprinkle lemon extracted juice all over the filling.
  7. Mix up the stuffing well.
  8. The stuffing is ready to be filled into the samosa.
Making of the samosa(Shown in the video below):
  1. Take a medium portion of the dough and make a round ball with it.
  2. Dust some flour on the rolling pin and flatten the dough like a chapathi as shown in the video.
  3. Cut the chapathi exactly into two halves.
  4. Take each half, apply water at the edges of the samosa.
  5. Make a cone shape, stuff the aloo matar stuffing.
  6. Seal it properly.
  7. Heat oil in a wok.
  8. Drop the samosas carefully in oil.
  9. Put the flame on low and deep fry them until they turn golden red on all sides.
  10. Take them out from oil and place them on a tissue paper.
  11. Serve hot with ketchup or dip or tea!!!
Notes
1.Always deep frying on low flame makes the samosa cook perfectly from inside as well.
2.Frying on high flame keeps the samosa dough raw from inside and it is burnt from outside which is not so good in taste.
3.Here in the stuffing, very finely chopped green chillies, roasted coriander powder too can be added for more flavors.
4.Other stuffings such as keema stuffing, vegetable stuffing too can be made.
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Chicken spring rolls recipe, an indo chinese snack recipe in which chicken stuffing is filled inside a spring roll sheet, rolled and deep fried.

Chicken spring roll here is made keeping in mind the month of Ramadan where we need many snacks recipes and ideas to make during the month of ramadan.

There are already many chicken recipes on my blog such as chilli chicken, chicken biryani recipe, chicken masala, chicken keema, chicken biryani in cooker etc…

It is a very auspicious month and I would like my viewers to go through this recipe for special iftar snacks recipes as it is one of the best recipes that can be made for ramadan.

To make spring rolls we need vegetable stuffing and chicken added into it. I have shared the procedure of stuffing as well as the procedure to make chicken spring rolls sheets.

If one is looking forward to make curries using non veg rather than snacks then do try mutton curry, hyderabadi chicken curry

Important points to make chicken spring rolls:

  1. Here, in this recipe I have made home made spring rolls sheets, these can be made at home quite easily but I would also suggest that these sheets are readily available in markets and need not spend lots of time in making spring roll sheets at home.
  2.  In this recipe, the spring rolls are dipped in beaten egg and coated with bread crumbs but this step is completely optional if one buys ready made sheets to make chicken spring rolls.
  3. The sheets that are made at home have to be made very carefully and there are chances of the sheet breaking while stuffing and sealing.
  4. If one is making them in Ramadan, I would suggest to buy the sheets from grocery stores and then just make chicken stuffing or vegetable stuffing at home, add the stuffing into the sheets, fold and seal them and they are ready to be deep fried.

Chicken spring rolls is a wonderful snack delicacy and one should learn the art of folding and sealing the spring roll sheet and if this art is learnt, it is easy to make spring rolls be it veg or non veg.

I have made spring rolls for the very first time and they turned out very well and shall soon be uploading other spring rolls like veg spring rolls as well.

There are also few other recipes on the blog that are suitable to be made during the month of ramadan like samosa, chicken cutlet , chicken pakora etc…

This is an Indo chinese snack recipe where I have made some variations to the recipe such as dipping in egg and coating the roll with bread crumbs.

This is a deep fried snack recipe where it takes in lots of oil and one should strain the rolls out before eating as the rolls will have absorbed lots of oil.

It is better to use an absorbent paper such as tissue paper and place the rolls on the sheets for a while until all the oil from the spring roll is absorbed. Doing so helps in removing excess oil from the rolls completely.

Here, the chicken is first boiled with water, chicken and turmeric water. The chicken is then shredded and used in the stuffing by making use of some shredded veggies, cooking them along with chicken and sauces.

The stuffing should be focussed well as the rolls are totally tasted delicious only if the cooked stuffing is yummy.

Below are the recipe details on how to make chicken spring roll recipe with chicken stuffing and home made sheets with detail steps and also a video procedure for a better understanding.

I would suggest my viewers to please watch the video as the recipe goes in 2 to 3 steps and every step has to be watched carefully to get proper spring rolls.

Do check out the video and do leave us your feedback on this recipe and do leave your comments below in the comment section if there are any queries…

How to make chicken spring rolls:

chicken spring rolls recipe, Iftar snacks recipes
 
Prep time
30 mins
Cook time
30 mins
Total time
1 hour
 
A Ramzan iftar snack made using boneless chicken, veggies as the filling and the sheets are made using maida and corn flour batter.
Author: Asiya
Recipe type: Indian Snacks
Cuisine: Chicken
Serves: 3
Ingredients
Chicken spring roll filling:
  • 1 tbsp oil
  • 1 onion, finely shredded
  • ½ cup shredded cabbage
  • ½ cup shredded carrots
  • 1 green capsicum, finely shredded
  • salt to taste
  • 250 gms boneless chicken
  • ½ tsp black pepper powder
  • 1 tsp soy sauce
  • 1 tsp tomato ketchup
Chicken spring rolls batter:
  • 1 cup maida/ all purpose flour
  • 2 tsp corn flour
  • salt to taste
  • 1 cup water
Other ingredients:
  • oil for deep frying
  • 1 egg both white and yellow mixed well
  • bread crumbs for coating
Instructions
Step 1(Boiling the chicken):
  1. Take 250 gms boneless chicken, clean and wash the chicken well.
  2. Take a pressure cooker, into it add the boneless chicken, salt, tumeric powder, some water.
  3. Pressure cook the chicken for 3 whistles on medium flame.
  4. Reduce the steam.
  5. Remove the cooker lid.
  6. Allow the boiled chicken to cool
  7. Take the chicken out and make small pieces of chicken.
  8. Keep them aside for later use.
Step 2(Chicken spring rolls filling):
  1. Firstly, take a pan, add oil and heat it.
  2. Into it, add shredded onion, shredded cabbage, shredded carrots, shredded green capsicum.
  3. Saute these veggies for 3-4 minutes on medium flame.
  4. Add salt as per taste and saute well.
  5. Add the boiled chicken pieces, mix well.
  6. Stir fry the chicken pieces for few minutes.
  7. Add black pepper corn powder, soy sauce, tomato ketchup, mix well.
  8. Cook for a minute or two on low flame by stirring in between.
  9. Switch off the flame.
  10. Keep the filling aside for later use.
Step 3(Chicken spring roll batter):
  1. Take a mixing bowl, add 1 cup maida/all purpose flour.
  2. Add corn flour, salt to taste, mix the ingredients well.
  3. Add water gradually and make a batter.
  4. Add more water if required and mix the batter.
  5. The batter should not be too thin.
  6. Mix the batter without any lumps.
  7. Take a gridle/tawa, heat the tawa.
  8. Take a ladle full of batter, pour it on the tawa at the centre, spread it as a pancake.
  9. Cook the sheet for few seconds and take the sheet out(no need to flip).
  10. Similarly, continue making sheets with the rest of the batter.
Step 4(Making of chicken spring rolls by deep frying):
  1. Take each spring roll sheet.
  2. Pour the chicken stuffing/filling just below the centre of the sheet.
  3. Give a fold.
  4. Bring the other two ends over the fold.
  5. Give a fold again and seal it with left over spring roll batter.
  6. Similarly, make chicken spring rolls with the rest of the spring roll sheets.
  7. Now take each chicken spring roll, dip the spring roll in beaten egg, then coat the chicken spring roll with bread crumbs.
  8. Similarly, dip all the chicken spring rolls in beaten egg and coat them with bread crumbs.
  9. Heat oil for deep frying in a wok.
  10. Drop the chicken spring rolls in oil.
  11. Deep fry them on low flame until they turn golden color on all sides.
  12. Take them out and place them on an absorbent paper.
  13. Serve hot with tomato ketchup!!!
Notes
1. There are also ready made sheets available quite easily in the market and one can make use of those sheets and yet make delicious spring rolls.
2. Always make sure the tissue paper absorbs all the oil as the spring rolls take in lots of oil and it is necessary to remove the excess oil.
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Chicken biryani in cooker, a special biryani rice recipe made using chicken and the technique that I have used here is a pressure cooker one.

Making chicken biryani in pressure cooker is easy but we need to follow few tips to get an amazing biryani that does not turn out soggy and also gives us a delicious taste.

Surprisingly, I have posted many biryani related recipes on the blog in both vegetarian and non vegetarian areas and some of the biryani recipes in non veg section are mutton biryani, hyderabadi chicken dum biryani, hyderabadi mutton biryani, ambur mutton biryani, ambur chicken biryani, mutton dum biryani, chicken biryani recipe etc…

I would like my viewers to try out these recipes and do share us your opinions and views on these recipes…

I have made pressure cooker biryani recipes several times and they can be prepared quickly, instantly and with ease.

Of course, dum style of biryani recipes are the best but this way of making pressure cooker biryani too is a great option when one is in a hurry and would like to pack something interesting for their lunch boxes.

Making dum method biryani does take time and one can make them only during special occasions, functions and gatherings.

This kind of biryani can be made anytime that is for lunch or dinner and can easily be served with raita be it onion raita or cucumber raita and served with joy…

However, there are few tips to be followed while making these biryani recipes in cooker and mainly the tips are connected to kind of rice and quantity of water one is supposed to use in given proportion.

Follow the below instructions carefully:

If we use aged basmati rice: 

  • If one uses aged basmati rice to make biryani in pressure cooker, then soaking of the rice for atleast 20 minutes before using is a better option.
  • When we are using aged basmati rice the quantity of rice and water should be in 1:2 ratio. That is if we use 1 cup of rice then we need to use 2 cups of water.
  • If there is some water in the gravy then, we have to reduce one cup water while adding water.
  • In this recipe I have used 3 cups rice and 5 cups water that is because there is already around 1 cup water in the gravy so I have made it as 5 cups water instead of 6 cups water.

If using freshly manufactured basmati rice:

  • Do not soak the rice, directly wash and add the rice and regarding water usage, for 2 cups rice add 2.5 to 3 cups of water.

If sona masoori rice is used/ normal rice:

  • We do not need to soak the rice and even if soaked, it has to be soaked for not more than 10 minutes.
  • For aged sona masoori rice maintain the ratio of rice and water as 1:2 that is for 1 cup rice, add 2 cups of water.
  • For freshly manufactured rice maintain the rice and water ratio to 1:0.5 that is for 1 cup rice, add 1/2 cup water.

If there is water in the gravy adjust water as per requirement and also keeping in mind kind of rice is used that is aged/old or freshly manufactured rice…

If we keep the above things in mind pressure cooker biryani never turns soggy.

However, it is not necessary to make biryani with basmati rice always, It turns out equally good with ordinary rice as well.

Here, the biryani is made in normal south indian style method that is I have made use of onions, tomatoes and yogurt to make the chicken biryani in cooker.

I have made the gravy using onions, tomatoes, curd and then mixed the soaked rice into the gravy, added water and pressure cooked using aromatic spices and green herbs.

Below is the recipe on how to make easy chicken biryani in cooker recipe using pressure cooker method with step by step details.

Here, I have used a branded basmati rice and one need not worry if this rice is not handy. This biryani can be tried using ordinary rice too…

I highly suggest you to not get confused and use ordinary rice that is available at home and make amazing biryani and I personally prefer to make pressure cooker biryani using normal rice regularly but today for the video I am using basmati rice and made this chicken biryani in cooker…

Very soon I shall be uploading the video of making chicken biryani in cooker…

Chicken biryani in cooker or easy chicken biryani recipe:

chicken biryani in cooker, easy chicken biryani recipe
 
Prep time
25 mins
Cook time
40 mins
Total time
1 hour 5 mins
 
A hyderabadi style of making chicken biryani instantly in pressure cooker.
Author: Asiya
Recipe type: Chicken
Cuisine: Hyderabadi
Serves: 5
Ingredients
  • 750 gms chicken, cleaned and washed well
  • 5 tbsp oil
  • whole garam masala(1 small cinnamon stick, 3-4 cloves, 2 cardamoms)
  • ½ tsp shahi zeera
  • 4-5 slit green chillies
  • 4 large onions, finely sliced
  • 1 tbsp ginger garlic paste
  • salt to taste
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder(haldi)
  • 4 tomatoes, chopped into pieces
  • 1 cup yogurt/curd/dahi
  • 3 tbsp chopped coriander leaves
  • 6-7 mint leaves
  • ½ tsp garam masala powder
  • ½ tsp black pepper corn powder
  • 5 cups water
  • 3 cups basmati rice / 650 gms approx...(using aged rice helps the biryani to turn out well)
  • salt as per taste is needed again
Instructions
Step 1:
  1. Clean the chicken well and wash it well with haldi, salt and water.
Step 2:
  1. Wash the basmati rice, soak it for about 20-25 minutes before using.
Step 3:
  1. Take a heavy bottom pressure cooker, add oil and heat it.
  2. Add whole garam masala such as cloves, cardamoms, cinnamon and shahi zeera, saute well.
  3. Add slit green chillies, saute well.
  4. Add sliced onions and saute until onions turn slight brown.
  5. Add ginger garlic paste and saute for few minutes to get rid of raw smell.
  6. Add the cleaned and washed chicken into the cooker, mix well.
  7. Roast the chicken for few minutes and keep stirring in between.
  8. Roast the chicken until it changes its color.
  9. Add salt as per taste, red chilli powder, turmeric powder, mix well.
  10. Cook this masala for few minutes on low flame and until oil starts leaving the sides.
  11. Add the chopped tomatoes, mix well and cook until the tomatoes get soft.
  12. Whisk or beat the yogurt well and add into the chicken.
  13. Mix all the ingredients well.
  14. Cook this chicken gravy for 4-5 minutes on low flame.
  15. Add the garam masala powder, kali mirch powder, coriander leaves, mint leaves, mix well.
  16. Add 5 cups of water since there is already around 1 cup of water present in the curry.
  17. Add the soaked basmati rice into it.
  18. Mix everything well.
  19. At this step, add salt as per requirement, taste it and add more if required.
  20. Mix up everything.
  21. Cover the lid of the pressure cooker.
  22. Pressure cook the biryani for 4-5 whistles on high flame.
  23. Reduce the steam completely.
  24. Carefully remove the lid of the pressure cooker.
  25. Check the biryani and allow it to cool down.
  26. Serve the biryani.
  27. Enjoy it with raita.
Notes
Important points:
1. I have used aged/old basmati rice.
2. Sometimes, if the basmati rice is not aged/old, the rice turns out soggy. In such cases do not soak the basmati rice and use it as soon as you wash the rice.
3. I highly recommend using aged normal sona masoori rice as we are making pressure cooker biryani and while making these kind of biryani recipes the basmati rice dominates all the flavors of the biryani and just leaves the aroma of basmati rice.
4. Instead use plain rice which is old and I highly suggest using sona masoori rice for making special rice delicacies...mainly for pressure cooking rice recipes.
5. Use a non stick pressure cooker so that the biryani does not burn at the bottom while pressure cooking....
3.5.3239

Have you tried this recipe? If yes, then do write into us below using the comment box on how you made this version of recipe and also give us your suggestions and feedback for us to improve further…

 

The post chicken biryani in cooker, easy chicken biryani recipe appeared first on Yummy Indian Kitchen - Indian Food Recipes.

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Rava dosa is a dosa made apart from regular dosas like onion dosa, masala dosa etc… It is unlike other dosas as it is made instantly and quick and is a very quick recipe.

Other dosa recipes or breakfast recipes on the blog:

Rava dosa is not made using dosa batter but the main ingredient in making the recipe is the sooji/semolina/rava as they are usually called.

Check out other recipes:

There are plenty of dosas that are usually made and this is one of the various dosas that is made often.

Rava dosa can be made instantly to serve the kids as an evening snack or for their breakfasts and it can be served with any chutney of our choice like green chilli chutney, tomato picklegroundnut chutney etc…

To make this rava dosa we need rava/semolina, rice flour to give the crisp texture and maida/all purpose flour along with few spices and herbs like cumin seeds, green chillies, salt, finely chopped onions and then making a pouring consistency batter by adding water and pouring the dosa batter onto the tawa…

This can be served as a morning breakfast or it can also be served as an evening snack if we are running short of time…

This dosa is also referred to as onion rava dosa or sooji dosa in common terms… This kind of rava dosa can be made in various ways and today here in this post I am sharing one of the various ways of making rava dosa.

When we are making rava dosa batter, we can’t prepare it as we make the batter for a regular dosa recipe which requires soaking the dosa batter ingredients, blending them into a paste and then fermenting it for many hours…

It can just be prepared instantly if the main ingredients like rava, rice flour, maida, curd are available at home. This batter need not be soaked as a regular batter and can be easily given to kids as their breakfast recipe or as an instant evening snack recipe.

 

We have to be careful while making the batter since this is a dosa batter and the batter has to be made of thin consistency which can be easily dropped on the tawa. This is not a regular dosa batter which can be easily spread on the tawa in circular motion.

Since this is an instant batter, we make a very thin batter using water and curd and has to be of pouring consistency which can be easily taken in a ladle and dropped on the tawa. This dosa batter can’t be spread on the tawa and never attempt to spread it.

Below are the recipe details for onion rava dosa which is healthy, yummy and quick. Also do check out the video procedure for rava dosa which would help my blog readers to understand its making procedure in a better way….

Video recipe of rava dosa below:

Rava Dosa Recipe South Indian Instant and Crispy-Sooji Dosa-Onion Rava Dosa - YouTube

How to make rava dosa instant or sooji dosa or onion rava dosa:
Rava Dosa Recipe South Indian Instant and Crispy, Sooji Dosa | Onion Rava Dosa
 
Prep time
20 mins
Cook time
5 mins
Total time
25 mins
 
Rava dosa is an instant dosa recipe made using semolina and is the best quick dosa to be made which is easy and tasty...
Author: Asiya
Recipe type: Breakfast
Cuisine: South Indian
Serves: 2
Ingredients
  • 6 tbsp sooji/semolina/rava
  • 2 tbsp rice flour
  • 4 tbsp maida/all purpose flour
  • 1 tbsp finely chopped coriander leaves
  • 1 tsp cumin seeds/jeera
  • 1 medium size onion very finely chopped
  • 1 tsp full green chillies very finely chopped
  • salt - to taste
  • 2 curry leaves very finely chopped
  • ½ tsp very finely crushed ginger
  • 2 tbsp curd/yogurt
  • water to mix - 1 medium size bowl
  • 3 tsp oil
Instructions
  1. Firstly, take a bowl, into it add sooji/rava, add rice flour, all purpose flour/maida.
  2. Add finely chopped coriander leaves, cumin seeds, very finely chopped onion, very finely chopped green chillies.
  3. Add salt according to taste, chopped curry leaves, crushed ginger.
  4. Add yogurt and mix up all the ingredients.
  5. Add water gradually and keep mixing the batter with water until a pouring consistency is obtained.
  6. Heat the griddle/tawa.
  7. Mix the batter well and take a bowl full of batter and pour the thin batter all over the tawa.
  8. Smear oil all over the rava dosa and also at the corners of the dosa.
  9. Cook the bottom side of the dosa well until it turns crisp brown.
  10. Fold the sooji dosa and take it out.
  11. Serve hot with chutney...
Notes
1. Do not try to spread the batter as we do for a regular dosa recipe.
2. Try to drop the batter all over the pan and make sure it is cooked well at the bottom side for few minutes.
3. Do not take the dosa out until it is cooked well at the bottom side.
4. Before taking it out, try to loosen the corners and then carefully take the dosa out.
5. It can be served with any chutney of your choice...
6.Do check out the video in the article and hope it is better understood...
6. The more thin the dosa is, the better it appears visually and also tastewise...
3.5.3239

If you tried this recipe then, do leave your suggestions below in the comment box and hope my viewers like this instant breakfast cum snack recipe of mine…

The post Rava Dosa Recipe South Indian Instant and Crispy, Sooji Dosa | Onion Rava Dosa appeared first on Yummy Indian Kitchen - Indian Food Recipes.

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Andhra Chicken Curry Recipe is the most famous traditional chicken curry along with andhra chicken fry in the Andhra region. Its simply made with chicken and few spicy ingredients…

Regional Chicken Recipes:

Also check out other chicken related recipes like hyderabadi chicken 65 which works as a great snack or perfect to be made during gatherings…

I tried many chicken recipes but this stands apart as this andhra chicken curry or it is called as kodi kura in telugu lingo is very tasty and quite simple with simple ingredients that are used in everyday cooking.

Today I would like to share how to make andhra chicken curry recipe in typical andhra style. Many cook different variations of it and every variation is a must try.

There are few special and famous andhra recipes and among them I mostly like gongura mutton, gongura pappu , gongura chicken to list a few of them.

I made a traditional variation of this recipe but I would also like to update other variations of it too as I continue my blogging journey.

Also check out other curry recipes on my blog which are quite popular south indian curries.

I would love to eat andhra chicken curry recipe with rice. It also goes really well with roti or paratha.

The recipe gives an aromatic flavor because of all the spicy garam masala that goes into this andhra style chicken curry. I was always longing to post this recipe on my blog for my viewers to try it out  and now here  I am with this authentic andhra chicken curry recipe.

I do love to get feedbacks and comments regarding this curry and would be glad enough to receive any other variations to this curry.

Let us check out the details that go into making this yummy chicken curry in andhra style which can be eaten with any rice delicacy like pulav or bagara khana too.

I have also updated my blog with many chicken related recipes be it biryani, curries or starters and please do check them out and do share your feedback with us…

 Recipe Details of Andhra Chicken Curry Recipe Below:

1.0 from 1 reviews
Andhra Chicken Curry Recipe
 
Prep time
20 mins
Cook time
40 mins
Total time
1 hour
 
A traditional and famous chicken curry recipe from Andhra Cuisine...
Author: Asiya
Recipe type: Main
Cuisine: Indian
Serves: 3-4
Ingredients
  • 500 gms chicken cleaned and washed well
  • 3 tbsp oil
  • 3 medium sized onions finely sliced
  • 1 tbsp ginger garlic paste
  • 3 - 4 vertically slit green chillies
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • salt to taste
  • 1 tbsp coriander seeds(dhaniya seeds)
  • 1 tsp cumin seeds(jeera)
  • 3-4 black pepper corns
  • 2-3 cloves
  • 1 cinnamon stick
  • 2 cardamoms
  • 1 tbsp poppy seeds(khus khus)
  • 1 tbsp chopped coriander leaves
  • 1 cup yogurt/curd
Instructions
  1. Firstly, take a griddle or tawa, heat it add cumin seeds, coriander seeds, cinnamon stick, cloves, black pepper corns, cardamoms, dry roast all the ingredients for few minutes.
  2. Transfer them in a bowl.
  3. On the same griddle dry roast poppy seeds(khus-khus) for few seconds and allow it to cool.
  4. In a blender, add all the roasted ingredients along with poppy seeds and blend it into powdered form and rest it aside for later use.
  5. In a cooking vessel, add oil, add the sliced onions, add slit green chillies and saute slightly till the onions get transparent.
  6. Add ginger garlic paste and saute for few minutes.
  7. Add the chicken pieces and roast it until a change in color appears.
  8. Add salt, red chilli powder, turmeric powder, stir and cook for few minutes.
  9. Add the roasted and blended powder into the curry.
  10. Stir and cook for about 5 minutes on low flame.
  11. Add beaten yogurt, stir and cook until chicken gets tender.
  12. Add little water if the gravy is too thick(optional).
  13. Finally add chopped coriander leaves.
  14. Serve hot with roti or rice.
3.3.3077

 

The post Andhra Chicken Curry Recipe, How To Make Andhra Chicken Curry appeared first on Yummy Indian Kitchen - Indian Food Recipes.

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Dosa Batter Recipe is a batter mostly used to make plain dosa or masala dosa all across South India or North India.

Watch these video recipes for more help:

           South Indian breakfasts like dosa, idli and poori were quite popular in south india but now their popularity has been increasing world wide.

Other indian breakfast recipes that are quite popular are mysore bonda or mysore bajji, tomato ricemango rice, lemon rice, pulihora, aloo poha, kanda poha, punugulu etc…

                 I always had on mind to post this article on making dosa batter and finally I am posting the secrets on making a delicious restaurant style dosa making procedure recipe.

              We always try to get perfect dosas but despite many attempts we don’t get perfect dosas and if this article is followed well then one can easily make hotel style dosa or south indian style dosa at home be it a plain dosa or masala dosa or onion dosa with this batter.

Making dosa batter is a long process but is worth when we get the perfect dosa and it tastes best when eaten with certain chutneys like onion tomato chutney, green chilli chutney, coconut chutney, peanut chutney .

                  It requires a few ingredients but when the batter is ready it is very important to ferment the batter for a long time.

Points to be noted while making dosa batter:

1. The ratio of rice and urad dal(mina pappu/black gram) should always be 2:1.

2.Adding few fenugreek seeds and few chana dal into them gives the golden color that we look for in making dosa.

3.The ingredients need to be soaked for a long time i.e atleast for 7-8 hours.

4.When the ingredients are soaked and blended, the batter should again be fermented for another 7-8 hours.

5.Always use a good non stick tawa to make dosa.

6.Do not use tawas on which rotis are made as the dosa made on such tawa might stick to the bottom of the tawa.

7.Always use a ladle to make dosa which give out a perfectly circular shape dosas.

 

 

Video On How To Make Dosa Batter Recipe:

How To Make Dosa Batter At Home - YouTube

Also check out the recipe video of onion dosa for a better understanding…

How To Make Dosa(Onion Dosa) - An Indian Street Food - YouTube

How To Make Dosa Batter Recipe:

Dosa Batter Recipe or Plain Dosa Recipe
 
Prep time
16 hours
Cook time
5 mins
Total time
16 hours 5 mins
 
A regular batter recipe made in south india to make dosa as a breakfast recipe.
Author: Asiya
Recipe type: Breakfast
Cuisine: South Indian
Serves: 3-4
Ingredients
For the batter:
  • 2 cups rice
  • 1 cup urad dal(split black gram)
  • ½ tsp methi seeds(fenugreek seeds)
  • ½ tsp chana dal
  • 1 cup cooked rice
  • water for soaking the ingredients
Instructions
  1. Firstly in a bowl, add rice, wash it well and add enough water so that the rice is dipped well.
  2. In another bowl, add urad dal(split black gram), wash it well and add enough water.
  3. In small bowls, add in chana dal and methi seeds, add water into them.
  4. Soak all the ingredients for 7-8 hours or soak them during the day.
  5. After soaking drain the water out from all the ingredients.
  6. Mix all the soaked ingredients.
  7. Take a blender, add those ingredients and blend it into a fine paste in batches.
  8. If required add very little water and blend the batter.
  9. Make a paste of cooked rice and add it to the blended batter.
  10. Mix the batter well and ferment the batter overnight.
  11. Add in salt into the batter as per taste, mix well and the batter is ready to be used to make dosa.
Plain Dosa Making Procedure:
  1. Keep the batter ready.
  2. If the batter is too thick add few drops of water and mix it well.
  3. Heat the tawa.
  4. Take a ladle full of dosa batter and put the batter at the centre of the tawa.
  5. From the centre rotate the batter in circular motion and spread it circularly to form a round thin dosa.
  6. Try to spread the batter as a very thin circular dosa.
  7. Drizzle oil all over the dosa and at the corners of the dosa.
  8. Cook it for few minutes and remove the dosa.
  9. Serve hot with sambar or chutney etc...
Notes
1.If the batter made is in large quantity then the batter can be used for about 3-4 days if stored well in refrigerator.
2. One can also add soaked poha in place of cooked rice or we can even add soaked puffed rice(murmura) too in place of cooked rice.
3. Adding any of the ingredients that is either cooked rice or poha or puffed rice is essential for a perfect and crisp dosa.
4. Always remember to make use of non stick pan while making dosa and always keep the dosa pan separately and never mix it with roti pan...
3.5.3239

 

 

 

 

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Mutton Biryani Recipe here in this post is a pakki yakhni style Hyderabadi biryani recipe made by cooked mutton and also cooking it by making layers of mutton and rice.

               I have already posted dum style biryanis in different methods but pakki yakhni style mutton biryani is a unique style where the mutton is completely cooked and added to the rice in layers.

                     The difference in dum mutton biryani and pakki yakhni biryani is nothing but the dum biryani with mutton requires a long time to marinate but this recipe can be made quickly by pressure cooking the mutton and quickly adding it to the layered rice with some interesting seasoning.

                   If you are looking for mutton biryani recipes in dum style then do check my blog recipes which are Hyderabadi mutton biryani recipe and mutton dum biryani recipe which have been made in dum style with slight variations.

                 I sometimes prefer making mutton biryani in this method as this method of biryani gives a wonderful taste too . As many of us would like to try mutton biryani in this method I therefore decided to share mutton biryani recipe which is a  mostly preferred method all across the country.

               This recipe does not require any marination and to tenderize the mutton just pressure cook the mutton with spices and also if one is perfect with making biryani recipes, one can always try many variations.

                               This is basically an Indian style mutton biryani recipe which is usually made by layers using mutton curry and rice.

                    I would love to post many kind of biryani recipes as I keep updating my blog and would be glad to receive feedback from my blog readers for my recipes which would motivate me to share amazing recipes from different Indian cuisines…

Learn how to make mutton biryani recipe step by step with the written procedure and also by watching the video to get an idea…

Mutton Biryani Recipe Below:
4.7 from 3 reviews
Mutton Biryani Recipe Indian
 
Prep time
50 mins
Cook time
30 mins
Total time
1 hour 20 mins
 
Biryani recipe made by cooking mutton completely and layering it with rice...
Author: Asiya
Recipe type: Main(Rice)
Cuisine: Indian
Serves: 5-6
Ingredients
For Tenderizing Mutton:
  • 1 kg mutton cleaned and washed well
  • salt as per taste
  • 1 tbsp ginger garlic paste
  • 1 tbsp red chilli powder
  • ½ tsp turmeric powder
  • 1 tsp garam masala powder
  • 1 tsp black pepper corn powder(kali mirch powder)
  • 1 cup beaten yogurt
  • 1 cup deep fried onions finely crushed
  • 1 bunch freshly chopped coriander leaves
  • 2 tbsp oil
  • 3-4 small cinnamon sticks
  • 3-4 cloves
  • 3-4 chinese cubeb/kabab chini(optional)
  • 3-4 cardamoms brown/green
  • 1 tsp caraway seeds
  • 5-6 green chillies vertically slit
For Cooking Rice:
  • water for boiling
  • salt to taste
  • 1 kg basmati rice
  • 2-3 small cinnamon sticks
  • 2-3 cloves
  • 2-3 cardamoms
  • 1 tsp caraway seeds
  • 1 tbsp lemon extracted juice
For Layering or Seasoning:
  • 2 tbsp chopped coriander leaves
  • 2 tbsp chopped mint leaves
  • 3-4 tbsp deep fried onions
  • 3 tbsp lemon extracted juice
  • 2 tbsp oil
  • ¼ cup saffron flavored milk(2 saffron strands dipped in milk)
Instructions
For Cooking Mutton:
  1. Take a large bowl or vessel, into it add mutton pieces, add salt, add ginger garlic paste.
  2. Add spices such as red chilli powder, turmeric powder, garam masala powder, black pepper corn powder and mix well.
  3. Add beaten yogurt, mix well and put it aside.
  4. Take a pressure cooker, add oil into the cooker and heat it.
  5. Add cinnamon sticks, add cloves, kabab chini, cardamoms, caraway seeds and saute well.
  6. Add vertically slit green chillies and saute for few seconds.
  7. Add the mixed mutton mixture into it.
  8. Add chopped coriander leaves into it.
  9. Add deep fried onions into it.
  10. Mix the whole mixture well, cook for few minutes and pressure cook the mutton mixture by adding a cup of water.
  11. Reduce the steam, and place the cooked mutton aside.
For Cooking Rice:
  1. When the mutton is getting tenderized, soak basmati rice in water for 35-40 minutes.
  2. Meanwhile, take a cooking vessel, add water generously into it.
  3. Add salt according to taste.
  4. Add spices such as cinnamon sticks, cardamoms, cloves, caraway seeds.
  5. Add lemon juice extract into it.
  6. Bring the water to a boil.
  7. Add the soaked rice into it.
  8. Cook the rice until it is ¾th done or 75% done.
  9. Strain the rice completely.
For Layering Of Biryani:
  1. Take empty cooking vessel, add oil at the base and coat it well.
  2. Add a portion of the mutton mixture and spread it evenly.
  3. Over the mutton add a layer a rice.
  4. Season the layer with deep fried onions, coriander leaves, mint leaves, lemon juice, saffron flavored milk.
  5. Again add the remaining cooked mutton mixture over the seasoning.
  6. Add a layer of rice.
  7. Season it again with deep fried onions, chopped coriander and mint leaves, lemon juice, saffron flavored milk.
  8. Also add some ghee and some oil over the top if required and for fragrance.
  9. Cover the lid of the vessel.
  10. Switch on the stove.
  11. Place a tawa over the flame.
  12. Place the cooking vessel over it.
  13. Cook the biryani for 10 minutes on high flame and for 15 minutes on low flame.
  14. Place a weight on the vessel for quick results.
  15. Biryani is done and ready to be served.
Notes
1.Biryani is done perfectly when steam appears inside the vessel.
2.The steam raises from the bottom to the top which means the biryani is cooked well.
3.Additional spices can be added or quantity of spices can be reduced or increased as per requirement.
4.Always soak the rice before we start cooking the mutton and simultaneously boil the water for rice inorder to save time and make the recipe quickly.
3.3.3077
 Watch The Video Of Mutton Biryani Recipe Pakki Yakhni:

Mutton Biryani Recipe(Pakki Yakhni) - How To Make Mutton Biryani Recipe - YouTube

The post Mutton Biryani Recipe Indian, How To Make Mutton Biryani appeared first on Yummy Indian Kitchen - Indian Food Recipes.

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Mutton curry recipe is a non veg curry made using basic curry ingredients like onions and tomato puree with a gravy texture to the curry.

It is made in a simple procedure adding a gravy form to it so that it is best when eaten with chapati or rice.

I often make this mutton recipe which is quite delicious and is very juicy in flavors. I usually try out several mutton recipes in fry version or curry or with rice and all the recipes made using mutton come out very well.

I have already shared some popular mutton recipes on the blog such as haleem, mutton paya soup, mutton biryani, hyderabadi mutton biryani, mutton gravy, mutton masala, mutton fry etc…

Mutton should be carefully chosen while making mutton recipes as fresh meat tastes good. The meat has to be red and should smell fresh.

Usually mutton is slow cooked to get the real taste but since we all of us have a busy life it can also be made easier and cooked in different techniques and one such common method is the pressure cooking technique.

Pressure cookers have become our simplest form of cooking techniques and everything can be cooked in them with ease and quickly.

The taste too does not change much and gives the taste equivalent to the slow cooked method.

This mutton curry that I have made today and posted tastes better than any restaurant curry and it gives real juicy flavors and has pleasant aroma of the methi in it.

The recipe of mine has been tried and tested many times and finally I get to post it on my blog for my readers to read the procedure, make it and have a good time with their family members.

This is one of the best mutton recipes on the blog as it tastes best with simple or plain pulao and which is a good option to make during several occasions like festivals and small ceremonies.

Whenever someone visits my home, we usually make a simple pulao recipe and make few curries and I make sure to make this mutton curry which is a best accompaniment with pulao recipes.

There are also several other mutton curries which can be cooked with different versions in several regions and also can be made by adding many more masalas and hopefully would be adding one by one as I keep updating.

This is the simplest form of the curry which is the perfect curry that anyone could easily try and serve their family members.

I have many more mutton recipes on the blog and also several mutton biryani recipes that can be tried and few have video procedures too for my viewers to understand it in a more better way.

Below is the mutton curry recipe that can be made in either slow cooking method or pressure cooking method and both give us the same taste.

How to make mutton curry:

mutton curry recipe, lamb curry
 
Prep time
25 mins
Cook time
40 mins
Total time
1 hour 5 mins
 
A simple hyderabadi style mutton curry made using onions and tomato puree.
Author: Asiya
Recipe type: Mutton
Cuisine: Hyderabadi
Serves: 4
Ingredients
  • 500 gms mutton/meat cleaned and washed well
  • 2 tbsp oil
  • 2 large onions/4 medium size onions, finely sliced
  • salt to taste
  • 1 tsp ginger garlic paste
  • ¼ tsp turmeric powder
  • 1 tsp red chilli powder
  • 7-8 tomatoes, chopped
  • 3 cups water
  • salt as required
  • 2 tbsp chopped coriander leaves
  • 1 tsp kasoori methi crushed
  • ¼ tsp garam masala powder
  • ¼ tsp black pepper corn powder/kali mirch powder
Instructions
Wash the mutton(step 1):
  1. Clean the mutton, cut the mutton if the pieces are large, and wash the mutton well with water.
  2. Strain the mutton until it is free from all the water content.
Making of tomato puree(step 2):
  1. Take a pan, add 7- 8 chopped tomatoes, add some water, add a pinch of salt, cook the tomatoes for about 10 minutes until they turn soft.
  2. Switch off the flame.
  3. Allow them to cool down.
  4. Take the tomatoes out and put them in a blending jar.
  5. Make a fine puree of the tomatoes.
  6. Place it aside for later use.
Cooking the mutton curry(step 3):
  1. Firstly, take a cooker, add oil and heat it.
  2. Into it, add sliced onions, salt to taste, mix well and saute the onions until they turn slight golden color.
  3. Once the onions start changing their color, add ginger garlic paste, saute the ginger garlic paste for few minutes to get rid of the raw smell.
  4. Add the mutton pieces, roast them well.
  5. Keep mixing and stirring for few minutes on medium to low flame until the mutton is roasted well and changes its color completely.
  6. Add turmeric powder and roast it for few more minutes and keep stirring.
  7. Add red chilli powder, mix well.
  8. Cook the mutton for 4-5 minutes until oil leaves the sides on low flame.
  9. Give a mix, cook again for 2-3 minutes.
  10. Now add the tomato puree into the mutton, mix it well.
  11. Cook the puree for about 10 minutes on low flame until oil starts leaving the sides.
  12. Keep stirring in between.
  13. The puree has to be cooked well and not leave any raw smell.
  14. Add 3 cups water, mix well.
  15. Add salt if required.
  16. Pressure cook the mutton until it gets tenderized or give about 3-4 whistles on low flame.
  17. Switch off the flame.
  18. Reduce the steam completely.
  19. Open the cooker lid.
  20. Add chopped coriander leaves, crushed kasoori methi.
  21. Add garam masala powder, kali mirch powder.
  22. Mix well.
  23. Switch on the flame.
  24. Cook the mutton curry for 5 minutes on low flame.
  25. Switch off the flame.
  26. Serve the mutton curry with rice or roti.
Notes
Mutton curry on slow cooking method:
1.The following step is for those who do not wish to opt for a pressure cooking method.
2.If one does not wish to pressure cook, then follow the same procedure but cook the mutton until it gets soft for about 35 minutes on medium to low flame by keeping a normal lid covered without putting the pressure cooker lid.
3.Once the mutton is about to get soft, add coriander leaves, kasuri methi, garam masala powder, kali mirch powder, cook for few minutes and switch off the flame.
4. The basic technique is not to put a pressure cooker lid. Place a regular lid and slow cook until it is soft.
5. Cooking the tomatoes and adding its puree gives a restaurant style taste and one can't stop asking for more as the gravy tastes really yummy.
6.Here, I have added 3 cups of water in the recipe, but if we wish to have a more thick gravy consistency then it is advisable to add only 2 cups of water and cook the mutton.
3.5.3239

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The post mutton curry recipe, how to make mutton curry | lamb curry appeared first on Yummy Indian Kitchen - Indian Food Recipes.

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