1 kg: Meat
750 gm: Semi cooked rice
SautÃ©ed brown onions to taste
1 tbsp: Ginger garlic paste
1 tbsp: Red chilli paste
1 tbsp: Green chilli paste
Â½ tbsp: Cardamom powder
1 tbsp: Cumin seeds
4 no: Cloves
2 tbsp: Lemon juice
250 gm: Curd
4 tbsp: Clarified butter
A pinch: Mace
Mint leaves to taste
1 tsp: Saffron
Â½ cup: Water
1 tbsp: Salt
Â½ cup: Oil
Clean the meat.
Now in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sautÃ©ed brown onions, cardamom
powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well.
Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it well.
Now apply sticky dough on the sides of the pan.
Cover with lid to seal it and cook for about 25 minutes.
Hyderabadi Biryani is ready to eat.
Garnish with boiled eggs, sliced carrot and cucumber.
Boiled rice 2 cup
Grated coconut 1 cup
Pinch of Yeast
Sugar 3 tbs
Salt to taste
Soak the rice in plenty of water in the morning.
Grind the coconut and rice with some water in the evening in to a fine paste.
Dissolve the yeast in some warm water and mix well with the batter and keep it overnight.
In the morning grease the thick curved pan specially meant for appam.
Pour 4 dsp of the batter and spread it by rotating the pan once and cook the appam by
closing the pan with the lid.
Tips and Variations
Best if served with stew( a dish made with potatoes, onions & coconut milk).
Chicken pieces – 2 lbs
Ginger paste- 1tsp
Garlic paste- 1 tsp
tomatoes- 2 large ones
whole spice- cardamom, cloves, cinnamon 2 each
coriander powder – 2 tbsps
turmeric pd- 1/2 tsp
red chilli pd- 1/2 tsp or more according to taste
cumin pd- 1 tsp
garam masala( a mix of spices available in Indian stores)
salt- to taste
coconut milk – a can or make from Nestleâ€™s coconut milk powder.
Heat 2 tbsps oil and fry whole spice in it. Saute chopped onions till well browned. Add ginger-garlic paste, and fry for a few minutes. Add chopped tomatoes, and cook on low heat till well blended add dry powders and mix well. Add chicken and potatoes, and add salt and 1/2 a cup water. Cook on low heat till cooked. Lastly add 1/2 to 3/4th cup coconut milk, depending on how much gravy you want. Simmer till gravy is thick.
1 Cornish hen
1/2 teaspoon chili powder
pinch of salt (optional)
pinch of freshly ground black pepper (optional)
1 tablespoon fresh lime juice
1/3 cup fat-free plain yogurt
1 clove garlic, chopped
1/3 (1 inch) piece fresh ginger, coarsely chopped
1/3 small onion, coarsely chopped
1/3 teaspoon cumin seeds
1/8 teaspoon ground turmeric
lime, cut into wedges (optional)
fresh cilantro or parsley sprigs (optional)
Thaw the hen if frozen. Rinse, remove the giblets and neck, and pat dry. Make several slits in the skin, then split the hen in half along the breastbone. Mix together 1/3 teaspoon of the chili powder, salt, pepper, and lime juice. Rub the mixture all over the poultry and set aside for about 15 minutes.
In a blender, puree the yogurt, garlic, ginger, onion, cumin, turmeric, and the remaining chili powder. Place the poultry pieces in a bowl and add the yogurt mixture. Mix well to coat all the pieces. Cover and refrigerate for at least 8 hours, turning occasionally.
Preheat the oven to 400 degrees F. Place the hen, skin side up, on a rack in a roasting pan. Spoon the yogurt mixture over it from time to time until thoroughly cooked, 45 to 60 minutes or until the hen is very tender. Test for doneness by pricking the skin of the thigh; the juice should run clear. Serve hot.
Remove the skin before eating, and garnish with lime and cilantro or parsley, if using.
2 1/2 tablespoons vegetable oil
1 pod cardamom
1 cinnamon stick
4 medium onions, chopped
3 tablespoons chopped fresh garlic
1/4 teaspoon chopped fresh ginger
1 pound boneless skinless chicken breasts, cut into cubes
chili powder to taste
1 1/2 medium tomatoes, chopped
16 ounces plain yogurt
3 tablespoons water
1 bunch fresh mint
1 bunch chopped cilantro
3 cups white rice
salt to taste
lemon juice, to taste
1 teaspoon butter
Preheat oven to 400 degrees F (200 degrees C).
Heat oil in a large oven-proof pot over medium heat. Add cardamom, clove, and cinnamon stick. Stir in chopped onions, and fry until golden brown. Stir in garlic and ginger. Stir in chicken pieces, and fry about 3 minutes. Stir in chili powder, and cook several minutes. Stir in tomatoes, and cook about 5 minutes. Mix yogurt with 3 tablespoons water, and stir into sauce.
Cover pot, and bake in a preheated oven until the sauce is somewhat thickened and concentrated, about 15 minutes.
Meanwhile, cook rice in enough salted water to cover. Bring to a boil, and cook until it is half cooked, about 7 minutes. Drain rice, and stir into chicken and sauce. Stir in butter, cover pot, and bake 1 hour.
4 lbs. chicken
1 bunch coriander leaves, chopped
3 tbsp. fresh ginger root, grated
4 bay leaves
2 tbsp. cumin powder
3 cashew nuts, optional, blend fine
2 c. coconut, grated or unsweetened desiccated coconut
3 c. hot water
1/2 c. cooking oil
6 cloves garlic, finely chopped
3 onions, finely chopped
1 tbsp. cinnamon bits
2 tbsp. turmeric powder
2 tbsp. cayenne powder
2 tbsp. poppy seeds
2 tbsp. lemon juice
Soak the coconut in 3 cups hot water. Let it stand for a few hours and then blend it to a fine paste. Heat the oil in a deep pan. Add the onion and saute. Add ginger, garlic and all spices. Stir.
Be sure that the spices don’t burn. Add the coconut paste. Now add the chicken pieces. The smaller the pieces the faster it will cook. Once all the spices coat the chicken, add the cashew powder. Just before the chicken is done, add the coriander leaves. Mix the lemon juice and salt. If the gravy is too thick, add a little more water.
Canned coconut milk can be used. Or you can make your own by transferring the grated coconut and its water to a cheese cloth, squeeze the cloth well. Add a little more hot water to the coconut and get a little more milk out of it. This makes the curry a little smoother.
You can add a can of tomato paste after you have browned the ginger and garlic.
3 or 4 boiled potatoes can be added to the curry 10 minutes before you turn the stove off. 8 servings.
8 whole baby bok choy
2 teaspoons vegetable oil PLUS”PLUS” means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons vegetable oil
1/2 teaspoon Thai red curry paste*
1 can (13-1/2 to 14-oz size) unsweetened coconut milk*
1/4 cup finely chopped fresh lemongrass
1 tablespoon grated lemon peel
1 tablespoon brown sugar
2 1/2 tablespoons fresh lime juice
2 tablespoons fish sauce (nam pla*)
4 (6-oz each) salmon fillets
*Thai red curry paste and fish sauce (nam pla) are both available at Asian markets and in the Asian foods section of some supermarkets nationwide.
**Canned unsweetened coconut milk is available at Indian markets, Southeast Asian markets, Latin American markets and many supermarkets.
Cook bok choy in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Set aside. Heat 2 teaspoons vegetable oil in heavy large skillet over medium heat. Add curry paste and stir 30 seconds. Add coconut milk, chopped lemongrass and 1 tablespoon brown sugar. Boil until mixture is slightly thickened and reduced to 1 cup, about 5 minutes. Stir in 2 1/2 tablespoons lime juice and 1 tablespoon fish sauce. Set curry sauce aside. Preheat oven to 400 F. Heat 1 tablespoon oil in heavy large ovenproof skillet over high heat. Sprinkle salmon with salt and pepper; add to skillet. Cook salmon 2 minutes per side. Transfer skillet to oven. Bake salmon until opaque in center, about 6 minutes.
Meanwhile, heat remaining 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add bok choy and saute until beginning to brown in spots, about 4 minutes. Drizzle bok choy with remaining 1 tablespoon fish sauce. Bring curry sauce to simmer and ladle onto individual plates.
Arrange 1 salmon fillet and 2 pieces of bok choy atop curry sauce on each plate and serve.
This recipe for Roast Salmon with Thai Red Curry and Bok Choy serves/makes 4.