HYDERABADI BIRYANI

Ingredients:

• ½ kg Basmati Rice (semi-cooked)
• 1 kg Boneless Meat (washed and chopped into square pieces)
• 500 gm Curd
• 4-6 tsp Ginger-Garlic Paste
• 4-6 Green Chilli
• 2 Big Onions (sliced)
• ¼ cup Lime Juice
• ½ tsp Red Chilli Powder
• A pinch of Caraway Seeds (Shahi Zeera)
• 5-6 twigs Coriander Leaves (chopped)
• 5-6 twigs Mint Leaves (chopped)

Ginger Sauce Chicken 

Ginger Sauce Chicken is created using ginger to accentuate the flavor of the chicken. The ‘chicken’ in this case is created with dried bean curd sticks, which you can easily find in your local grocery stores. This is a

popular dish for main courses, and as well, a favorite for many beer drinkers in Szechuan. 

This dish is quick and easy to prepare, where the only involved processes is the deep-frying.

 

Ingredients:

Dried bean curd sticks … 100g 

Ginger … 50-75g (1 full piece)

Green onions … 2

Sesame oil … 2 teaspoon

Salt … 1 teaspoon

Peppercorn … 15 – 17 

Light soy sauce … 2 tablespoons

Dark vinegar … 3 tablespoons

Vegetable oil for deep-frying

1.      Soak the bean curd sticks until all soft.  Then strain, and dry as much as possible

“Tip: you can achieve best result by pouring boiling hot water over the bean sticks and cover with a lid for 10 to 15 min”

2. Smash the ginger into small pieces, and wrap in a thin but strong cloth. Then squeeze out the ginger juice into a bowl. 

Note: I can usually squeeze out about one to two tablespoons of ginger juice using this technique.  It does take a little effort.

3. Finely grind the peppercorns, and add to ginger juice with sesame oil, salt, MSG, soy sauce, and vinegar.

4. Finely chop the green onions, and mix in with the ginger sauce mixture. Stir the mixture well.

5. Pour enough vegetable oil into a small pot so it’s about 2 inches deep.

6. Heat up the oil, and deep-fry the tofu sticks until it’s a golden color.  Set in a plate with paper towel beneath, and let it cool.

7. Cut the tofu sticks along the middle into two halves, and then cut them into 1 inch long pieces.  Pour the sauce mixture on top, mix, and you have Ginger Sauce Chicken ready to serve! 

 “Tip: you can greatly decrease the amount of splashing by letting the tofu sticks dry as much as possible.”

 Note: only mix in the sauce when you are ready to serve, or the tofu will become soggy.

 

chilli chicken

INGREDIENTS:

1 lb boneless chicken

1 onion chopped

1 capsicum (blended)

4-5 green chilies chopped

2 tomatoes chopped

1 tsp turmeric

2 tbsp ginger-garlic paste

Few drops of venigar and

soya sauce

Salt to taste

Oil for frying

METHOD:

• Mix vinegar, ginger-garlic paste, salt, turmeric, capsicum paste, and soya sauce in a bowl and marinate the chicken for 3-4 hours.

• Remove only the chicken pieces from the marinade and deep fry in oil. Keep it aside.

• Heat oil in a pan, add onions, green chilies, and tomatoes and fry them for a while.

• Add the remaining gravy from the marinade and fried chicken pieces to the pan and cook for 15-20 minutes.

• Serve hot with fried rice. Your Chilly Chicken is ready

kadhai Chicken

INGREDIENTS:

Whole Chicken 1 no.

Medium Tomatoes 8-10 nos.

Coriander leaves 2 tbsp.

Medium onions 2 nos.

Garlic paste 2 tbsp.

Ginger, finely chopped 2 tbsp.

Dry red chilies 6-8 nos.

Chopped green chilies 8 nos.

Red chili powder 1 tsp.

Whole Coriander (dhania) 1tbsp.

Garam masala powder 1 tsp.

Coriander powder (dhania powder) 1tsp.

Whole Garam masala 1 tsp.

Oil 2 tbsp.

Salt As per taste

METHOD:

1. Skin and cut the chicken into pieces.

2. Take whole dhania, dry red chilies and pound together.

3. Slice the onions.

4. In a Kadhai take oil, add Whole Garam Masala, garlic, whole dhania, green chilies and red chilies mixture. Add onions. Fry till onions are golden brown.

5. Put in tomatoes, ginger, dhania powder and red chili powder.

6. Add some water. Cover and let it cook. Once the gravy is reduced put in the chicken pieces, salt and coriander leaves. 

7. Mix well, sprinkle the Garam Masala Powder. Cover and cook for 8-10 mins on low flame.

8. Serve hot. Your Kadhai Chicken is ready.