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Blog Description:

Indian Food blog with Indian Vegetarian Recipes, Indian Non Veg Recipes, South Indian Recipes and Indian regional cuisine.
Blog Added: August 17, 2015 01:53:12 PM
Audience Rating: General Audience
Blog Platform: WordPress
Blog Country: India/Andhra-Pradesh   India/Andhra-Pradesh
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Blog Rating: 2.82
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egg masala fry, ande ki sabji

Egg masala fry is a simple and quick egg curry recipe to be served with chapati mainly and is a popular egg masala in hyderabadi style. This is one of the best and easiest form of egg recipe made with just onions and eggs and no other ingredients are required to make the egg curry.... Read More » The post egg masala fry, ande ki sabji appeared first on Yummy Indian Kitchen - Indian Food...

Egg masala fry is a simple and quick egg curry recipe to be served with chapati mainly and is a popular egg masala in hyderabadi style.

This is one of the best and easiest form of egg recipe made with just onions and eggs and no other ingredients are required to make the egg curry.

This side dish is not that suitable with rice but very much a good accompaniment with chapati and hope my viewers find this recipe as a perfect hyderabadi style of making egg curry.

egg masala fry

Basic spices and herbs are enough to make this wonderful egg masala.

In hyderabad, this form of egg masala is termed as anda khagina or khageena where eggs are not completely scrambled and are broken directly into the masala and cooked without scrambling the eggs…

This version of egg recipe is a very common egg masala fry made with raw eggs and onions and is usually made as a breakfast recipe to be served with chapati.

egg masala fry

The recipe can be cooked in just a couple of minutes and almost tastes like fried form of eggs but in fried eggs we use boiled eggs and here we make use of raw eggs that are finely cooked in sauteed onions.

This way of cooking onions and eggs gives a delicious taste to the curry and is a dry form of curry suitable to be eaten with roti, phulka or paratha.

Eggs are basically used to make quick recipes and are commonly used to make breakfast recipes and I hope to make more egg recipes that are suitable for kids breakfasts or for their lunch box recipes.

Eggs are the best way to make quick and easy recipes that are very instant and quite filling if they are used in making sandwiches or used to make stuffed egg paratha.

I have some of the commonly made egg recipes on the blog like egg masala, egg bhurji, egg paratha, egg fried rice, egg roast, bread omelette, egg dosa , egg fry etc… Do try these recipes as well and would be glad to receive your feedback on my version of different egg dishes…

Video procedure for hyderabadi egg curry:

How to make egg masala fry:

4.0 from 1 reviews
egg masala fry, ande ki sabji
 
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A simple and quick egg curry recipe made using eggs and onions.
Author:
Recipe type: Curries
Cuisine: Hyderabadi
Serves: 2
Ingredients
  • 2 tbsp oil
  • 4 medium onions, finely sliced
  • salt to taste
  • 3 slit green chillies
  • 1 tsp red chilli powder
  • ¼ tsp turmeric powder/haldi
  • 2 tbsp freshly chopped coriander leaves
  • ½ cup water
  • 4 eggs
  • 2 tbsp chopped coriander leaves
Instructions
  1. Firstly, take a pan, add oil and heat it.
  2. Add finely sliced onions, saute and cook them until they turn soft.
  3. Add salt as per taste.
  4. Cook the onions until they turn slight golden in color.
  5. Keep stirring in between.
  6. Add slit green chillies and cook until the onions are nice and golden.
  7. Add red chilli powder, turmeric powder, coriander leaves.
  8. Mix them well and cook the masala well for few minutes on low flame.
  9. Add some water and give a mix.
  10. Break the eggs and add them into the masala.
  11. Add some freshly chopped coriander leaves.
  12. Cook the eggs for few minutes on low flame.
  13. Flip the eggs and cook the other side too for few minutes on low flame.
  14. Make sure both the sides of the eggs are cooked well.
  15. Once done, switch off the flame.
  16. Serve the egg masala fry with roti or chapati.
Notes
1. Here I have fried the onions until they turned golden in color and little late can make the onions burn and spoil the curry.
2. Therefore, one has to be very careful in cooking the onions and not let them cook until they reach a stage where they can burn if little late in adding the spices.
3. After adding the spices do not cook on high flame as the spices may burn the masala. Cook it on low flame and just for few seconds.
4. Following these simple tips could make your egg masala an easy and a delicious egg dish.

The post egg masala fry, ande ki sabji appeared first on Yummy Indian Kitchen - Indian Food Recipes.



aloo methi recipe, aloo methi sabzi curry

Aloo methi is yet another delicious aloo special sabzi recipe made using methi leaves generously combined with aloo… There are many varities of aloo recipes but the combination of methi and aloo together is the best combination. This can be eaten along with rice or roti. It is a quite popular combination in hyderabad and... Read More » The post aloo methi recipe, aloo methi sabzi curry appeared first on Yummy Indian Kitchen - Indian Food...

Aloo methi is yet another delicious aloo special sabzi recipe made using methi leaves generously combined with aloo…

There are many varities of aloo recipes but the combination of methi and aloo together is the best combination. This can be eaten along with rice or roti. It is a quite popular combination in hyderabad and punjab.

other curry recipes or sabzi recipes on the blog are palak sabzi, aloo kurma, aloo fry, which go as a side dish to many dal recipes.

aloo methi curry or aloo methi sabzi

Aloo is a favorite vegetable with all the kids and they love to eat potatoes in any form be it aloo paratha, aloo chips, aloo poori etc…

Other aloo recipes on the blog to be tried are aloo palak, aloo matar, aloo sabzi, aloo bhaji etc…

Methi is used widely as it enhances the flavor of the whole dish and it has got lots of health benefits too… It not only helps in reducing sugar levels but also keeps sugar in control if consumed regularly.

I would like to share many aloo recipes as I keep updating and I love to make aloo in various ways and with various combinations.

how-to-make-aloo-methi

Aloo is a regular making veggie at home and aloo methi sabzi is usually made during breakfasts as a combination with roti.

The recipe shared here is a very simple and easy aloo methi curry which uses very few ingredients like some spices and the key ingredients to make this sabzi are fresh methi leaves/fenugreek leaves and small diced potatoes.

The recipe uses few chopped onions and some spices which makes a wonderful and tasty yummy aloo methi sabzi recipe.

aloo-methi

Using methi gives a wonderful fragrance and we can add any amount of leaves generously to the aloo while cooking.

Below are the recipe details shared with detailed instructions and I have shared a video procedure too on how to make aloo methi.

Video procedure for aloo methi curry:

How to make aloo methi sabzi:

aloo methi recipe, aloo methi sabzi curry
 
Prep time
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A simple and tasty aloo sabzi recipe made using combination of aloo and methi leaves by adding few basic spices.
Author:
Recipe type: Curries/Sabzi
Cuisine: Indian
Serves: 4-5
Ingredients
  • 1 tbsp oil
  • 1 medium size onion, very finely chopped
  • 4-5 potatoes, cut into small cubes
  • salt as per taste
  • 1 tsp red chilli powder
  • ¼ tsp haldi/turmeric powder
  • 4-5 bunches fresh methi leaves/fenugreek leaves
  • 2 tbsp freshly chopped coriander leaves
Instructions
  1. In a wok, add oil and heat it.
  2. Into it add very finely chopped onions and cook until soft and pinkish by stirring in between.
  3. Add small potato cubes and mix up well.
  4. Cook for few minutes, saute while cooking.
  5. Add salt as per requirement, add red chilli powder, add turmeric powder.
  6. Mix up well.
  7. Cook the aloo for 10-15 minutes on low flame by stirring in between.
  8. Add fresh methi leaves into it and mix.
  9. Cook for 5-10 minutes on low flame by stirring to avoid burning.
  10. Add freshly chopped coriander leaves and mix it up well.
  11. Cook for few minutes and its ready to serve.
  12. Watch the video procedure shared above the written recipe.
Notes
1.Methi can be added generously as it tastes good if combined with aloo and it does not taste bitter.
2.If preferred we can also add ginger garlic paste too into the sabzi initially. It tastes yummy by adding and does not spoil the sabzi.

 

 

The post aloo methi recipe, aloo methi sabzi curry appeared first on Yummy Indian Kitchen - Indian Food Recipes.



hyderabadi chicken biryani recipe, hyderabadi biryani

Hyderabadi chicken biryani recipe is a pakki yakhni method of making chicken biryani where chicken is cooked before placing on dum. This is a different method of making biryani and in Hyderabad usually biryani is made in two ways one is called as ‘kachi yakhni biryani’ and the other one is known as ‘pakki yakhni... Read More » The post hyderabadi chicken biryani recipe, hyderabadi biryani appeared first on Yummy Indian Kitchen - Indian Food...

Hyderabadi chicken biryani recipe is a pakki yakhni method of making chicken biryani where chicken is cooked before placing on dum.

This is a different method of making biryani and in Hyderabad usually biryani is made in two ways one is called as ‘kachi yakhni biryani’ and the other one is known as ‘pakki yakhni biryani’.

Other biryani recipes on the blog are hyderabadi chicken dum biryani, chicken biryani recipe, hyderabadi mutton biryani, mutton dum biryani, mutton biryani. Do try all these biryani recipes from the blog and do give us your feebdback.

hyderabadi chicken biryani recipe

In Kachi yakhni biryani chicken is marinated with herbs and spices and then put on dum along with rice for a long time so that the chicken and rice is well cooked.

In pakki yakhni chicken biryani, chicken is cooked before and put on dum for a short period of time since the chicken is already cooked.

In this post I would like to share pakki yakhni style of making of hyderabadi chicken biryani recipe where the chicken is cooked already and put on dum along with cooked rice for a short period of time.

Biryani can always be served with raita like onion raita or cucumber raita or can be served with bagara baingan, mirchi ka salan etc…

I have already shared various biryani recipes on the blog and all of them are hyderabadi style of making biryani recipes such as hyderabadi mutton biryani, mutton biryani, hyderabadi chicken dum biryani, mutton dum biryani, chicken biryani recipe.

hyderabadi chicken biryani recipe

Chicken biryani recipe that I have already shared is a very delicious quick and easy method of making dum biryani and that is how biryani is put on dum in hyderabadi method of making biryani.

But when I shared chicken biryani recipe on my youtube channel, I have received many queries regarding the softness of chicken.

Many asked me whether the chicken would be cooked or not and the chicken would be raw if chicken is not cooked before and so on…

Actually kachi yakhni method is the quickest and best method of making chicken biryani if one has the basic idea of dum procedure.

But since it is confusing so many out there, I have decided to share another common version of making biryani where the biryani is cooked before and can easily be put on dum where there is no fear of chicken not being cooked.

hyderabadi chicken biryani

Rice used for making biryani:

  1. Rice is the major part in making biryani.
  2. Generally, it is better to use basmati rice and while using basmati rice, one should make sure to make use of aged basmati rice since it gives long grains and does not make the biryani soggy during dum.
  3. If basmati rice is not handy then make use of ordinary or normal rice but do not soak the normal rice. Soaking can make your biryani soggy.
  4. In this method of pakki yakhni biryani rice should be almost 85% cooked, that is cook the rice for atleast 10-12 minutes and then strain.
  5. Adding lemon extract and oil while cooking the rice helps the rice turn out long and it does not appear soggy.
  6. Follow these steps to get long grainy rice in the outcome.
  7. Do not cook the rice for more than 12 minutes else biryani might turn soggy and tasteless.

I have also shared a video for this recipe to help my viewers understand the recipe in a much better way and it can be made in an hour.

Do check out the video and also the step by step instructions on how to make hyderabadi chicken biryani recipe below.

Check out the video procedure for making hyderabadi chicken biryani recipe:

Hyderabadi chicken biryani recipe:

hyderabadi chicken biryani recipe, hyderabadi biryani
 
Prep time
Cook time
Total time
 
A pakki yakhni method of making chicken biryani by cooking chicken before giving dum.
Author:
Recipe type: Chicken
Cuisine: Hyderabadi
Serves: 3-4
Ingredients
To cook chicken:
  • 2 tbsp oil
  • whole garam masala ( 1 cinnamon stick, 3 cloves, 1 cardamom)
  • 1 tbsp ginger garlic paste
  • 750 gms chicken(cleaned and washed well)
  • salt - to taste
  • 1 tsp red chilli powder
  • ¼ tsp turmeric powder/haldi
  • 6-7 slit green chillies
  • 2 tbsp chopped coriander leaves
  • 1 cup fried onions
  • ¾ cup beaten yogurt
  • ½ tsp garam masala powder
  • ¼ tsp black pepper corn powder/kali mirch powder
  • 2 cups water
To cook rice:
  • 600 gms basmati rice
  • 2-3 glasses of water
  • salt to taste
  • whole garam masala (1 cinnamon stick, 5-6 black pepper corns, 1 cardamom, 3 cloves)
  • ½ tsp shahi zeera/caraway seeds
  • 1 tbsp oil
  • 1 tbsp lemon extract
To give dum and garnishing:
  • 1 tbsp lemon extract
  • 2 tbsp fresh mint leaves/pudina
  • 2 tbsp fresh coriander leaves/hara dhaniya
  • 1 tbsp saffron flavored milk or orange food color mixed in 2-3 tbsp milk
  • 1 tbsp oil
  • ¼ cup fried onions
  • 1 tsp ghee
Instructions
Step 1(Cooking of chicken):
  1. Firstly, take a heavy bottomed, flat base non stick handi, add oil and heat it.
  2. Add whole garam masala.
  3. Add ginger garlic paste and saute for minutes on low flame to get rid of raw smell.
  4. Add chicken, mix and roast the chicken until the color changes.
  5. Add salt as per taste, red chilli powder, turmeric powder, mix well and cook the masala for 2-3 minutes on low flame.
  6. Add slit green chillies, chopped coriander leaves, fried onions, mix well and cook the gravy for 3-4 minutes on low flame.
  7. Add beaten yogurt, mix and cook the chicken gravy on low flame until oil leaves the sides.
  8. Add garam masala powder, black pepper corn powder, give a mix.
  9. Add 2 cups of water into the chicken gravy, mix and cook the chicken for 5 minutes on low flame by covering the lid.
  10. While the chicken is getting cooked, cook the rice as well.
Step 2(Cooking of rice):
  1. Wash the basmati rice and soak the rice for about 20 minutes while the chicken is getting cooked.
  2. Take a pan, add water for boiling.
  3. Into the water add salt as per taste, whole garam masala such as cinnamon stick, black pepper corns, cardamom, cloves, shahi zeera.
  4. Add oil into the water and lemon extract too into the water.
  5. Bring the water to a boil.
  6. Add the soaked rice into the boiling water.
  7. Stir and cook the rice until it is 85% cooked.
  8. Switch off the flame.
  9. Strain the rice with the help of a strainer.
  10. Place the strained rice aside.
Step 3 (Giving of the dum):
  1. Check if the chicken is ¾th cooked or not.
  2. Now, over the chicken add the complete rice and spread it evenly.
  3. Add the lemon extract all over the rice.
  4. Add the mint leaves.
  5. Pour the saffron infused milk all over the rice.
  6. Add oil and fried onions all over, spread the onions evenly.
  7. Add ghee all over the rice.
  8. Cover the lid of the handi.
  9. Cover the hole of the lid with a clove or atta dough if there is a hole.
  10. Place a tawa on the stove.
  11. Place the handi on the tawa.
  12. Dum on high flame for 10 minutes.
  13. Dum on low flame to medium flame for 10 more minutes.
  14. Switch off the flame.
  15. Take the biryani out from the bottom to the top.
  16. Serve it hot on a plate.
  17. Garnish with lemon wedges or onions rings.
  18. Serve hot with raita.
Notes
1. Here I have used basmati rice but if is not available at home then one can make use of ordinary rice too.
2. Saffron flavored milk is nothing but 3-4 saffron strands soaked in 2-3 tbsp milk or we can also mix orange food color in some milk and add to the rice. We can use either of the colors to add to the biryani.
3. Always place a tawa/griddle while giving dum or else the base of the handi or vessel gets burnt.
4. While washing chicken always make sure that the chicken is washed well with turmeric powder or lemon extract.

Do give us your feedback on this version of hyderabadi chicken biryani recipe and do not forget to comment below if you have any queries related to this recipe and also do subscribe to our youtube channel and like us on facebook.

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



chicken leg piece fry, chicken leg piece recipe

Chicken leg piece fry is a simple chicken legs recipe which is cooked on stove top by marinating the chicken drumsticks in some spices. Chicken leg pieces are usually termed with other names like chicken drumsticks and they are usually baked or deep fried by marinating with various herbs or spices or masalas. Other chicken... Read More » The post chicken leg piece fry, chicken leg piece recipe appeared first on Yummy Indian Kitchen - Indian Food...

Chicken leg piece fry is a simple chicken legs recipe which is cooked on stove top by marinating the chicken drumsticks in some spices.

Chicken leg pieces are usually termed with other names like chicken drumsticks and they are usually baked or deep fried by marinating with various herbs or spices or masalas.

Other chicken recipes to check out from my blog are chicken keema, chicken pulao, chicken 65, dahi chicken, hariyali chicken, hyderabadi chicken curry, chicken changezi etc…

chicken leg piece fry

Here, I have made it with one of the different methods where chicken is neither deep fried nor baked but is slightly roasted in some oil.

The roasted form of chicken leg piece can be served plain or can be served as a starter recipe or can be eaten as a side dish to any of the main course recipes.

The chicken legs should always be marinated for at least an hour with aromatic spices to get the flavors infused into the chicken.

chicken leg piece recipe

If there is little time to cook, then reduce the marination time to half an hour and marinate in refrigerator so that all the masalas get perfectly absorbed to the chicken pieces…

The flavors of the chicken pieces are absolutely restaurant made and I usually do not add too many flavors and always keep every dish very mildly spicy and yet flavorful.

I have seen various versions of making chicken leg piece fry and here I would be showing the simplest version of making chicken leg piece recipe which can be tried without any difficulty and all the spices are something which are easily available at home.

One need not require any oven to make this recipe and my main motto with this blog is to teach my viewers simple cooking techniques which does not require heavy equipments and every dish can be simplified and be cooked with the basic equipments available at home or in the kitchen.

It takes less time to make this chicken recipe and would love to hear feedback on my recipes which are posted along with video procedures and these recipes have been tried and tested many times before posting on the blog.

I would be glad enough to update with many more chicken legs recipes if you like this recipe of mine and would love to receive a rating which encourages us to post many more chicken legs related recipes…

Below are the recipe instructions for this delicious chicken delicacy and also check out the video below…

Video procedure for chicken leg piece recipe:

Chicken leg piece fry, chicken leg piece recipe:

chicken leg piece fry, chicken leg piece recipe
 
Prep time
Cook time
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A simple way of roasting chicken legs by marinating with basic spices and shallow frying them on a pan.
Author:
Recipe type: Chicken
Cuisine: Hyderabadi
Serves: 2
Ingredients
  • 6 chicken legs (washed well)
  • salt to taste
  • 1 tsp red chilli powder
  • ¼ tsp turmeric powder
  • 1 tsp ginger garlic paste
  • ¼ tsp garam masala powder
  • 1 cup beaten curd/yogurt
  • 1 tbsp lemon extract
  • 2 tbsp oil
For garnishing:
  • onion rings
  • lemon wedges
  • freshly chopped coriander leaves
Instructions
Step 1(Marinating the chicken):
  1. Take each chicken leg, make gashes or 2-3 slits to all the chicken drumsticks.
  2. Take a mixing bowl, add the chicken legs into the bowl.
  3. Into it, add salt, red chilli powder, turmeric powder, ginger garlic paste, garam masala powder.
  4. Also add beaten yogurt into the chicken.
  5. Mix all the ingredients and the masalas well.
  6. Add lemon extract into the marinade.
  7. Give a good mix.
  8. Cover the lid of the bowl.
  9. Marinate the chicken for at least half an hour to one hour by refrigerating it.
  10. After half an hour to 1 hour, take the marinated chicken out and give a mix.
Step 2 (Making of chicken leg piece fry):
  1. Take a non stick pan, add oil and heat it.
  2. Drop the marinated chicken legs one by one into the pan.
  3. Cook the chicken legs for 4-5 minutes on medium flame.
  4. Flip the chicken pieces and cook the other side too for 4-5 minutes on medium flame.
  5. Reduce the flame and cook the chicken legs on low flame.
  6. keep flipping the chicken legs with the help of a tong until both sides are cooked well.
  7. Make sure each side is simmered well for 4-5 minutes so that all the sides are evenly cooked.
  8. When the chicken looks roasted well, switch off the flame.
  9. Take the chicken pieces out.
  10. Serve them on a plate.
  11. Garnish with onion rings and freshly chopped coriander leaves.
  12. Serve hot with lemon wedges.
  13. Enjoy them as a starter.
Notes
1. Do not roast the chicken on high flame as the chicken legs might get burnt while roasting on high flame.
2. Always maintain medium to low flame and low flame is highly suggested.
3. Always use a non stick base like pan or a flat base non stick vessel to cook the legs which can avoid burning of the chicken legs.
4. Sprinkling some lemon juice all over the chicken legs adds more flavor to the chicken legs while serving them or having them.

Do drop your queries related to the recipe below in the comment section or you can also follow us on youtube, facebook, twitter or pinterest for every latest update…

 

 

 

The post chicken leg piece fry, chicken leg piece recipe appeared first on Yummy Indian Kitchen - Indian Food Recipes.



chicken biryani recipe, how to make chicken biryani | Eid special recipe

Chicken biryani recipe is shared along with step by step details and a video procedure. This is a special eid recipe that can be made for eid all across the world and also for several festivals, weddings and occasions. This recipe goes very well with onion raita or cucumber raita. Other biryani recipes to check... Read More » The post chicken biryani recipe, how to make chicken biryani | Eid special recipe appeared first on Yummy Indian Kitchen - Indian Food...

Chicken biryani recipe is shared along with step by step details and a video procedure. This is a special eid recipe that can be made for eid all across the world and also for several festivals, weddings and occasions.

This recipe goes very well with onion raita or cucumber raita.

Other biryani recipes to check out on the blog are mutton biryani hyderabadi style, hyderabadi chicken dum biryani, mutton biryani recipe pakki yakhni, hyderabadi chicken biryani recipe.

I have shared a delicious chicken biryani recipe using dum method which is very easy and tastes the best. I would like my blog readers to make this recipe for the eid and serve their family members.

chicken biryani recipe or how to make chicken biryani

Biryani can be made in several ways and this is one of the several ways of making hyderabadi and hopefully would be posting several ways of making hyderabadi recipe using chicken and mutton.

Biryani making in south indian regions like tamil nadu, kerala is totally different from hyderabadi biryani and in Hyderabad usually we make use of dum method to make the biryani recipes…

In this biryani recipe, I have used the chicken, marinated it with some aromatic spices and herbs. The following step is cooking of the rice and adding the marinated chicken to it and giving dum.

The outcome of the recipe is as good as the restaurant style and what could be a better feeling than getting restaurant like flavors at home..

I have used common aromatic spices that are used in every household to make this chicken biryani.

chicken-biryani-hyderabadi-style

This method is a dum biryani method and I have marinated the chicken for about half an our to speed up the cooking process and yet I got the best flavors.

The recipe can not only made during eid but also for various other occasions.

Chicken biryani is the most sought after dish all across the world and I thought eid is the best time to share this recipe.

chicken-biryani-eid-special-recipe-ramadan-recipes-hyderabadi-chicken-biryani

I hope this wonderful chicken biryani recipe is loved by all of them and hope to receive feedbacks after trying out the recipe.

Here, in this recipe I have made use of basmati rice and making use of basmati rice for dum biryani recipes is highly recommended to get restaurant like flavors in the biryani.

I have already shared other variations of biryani which are mentioned above with the help of links and would like to update many more biryani varities as I keep updating.

Do check out the recipe details below and also the video procedure for chicken biryani recipe.

Finally I wish everyone EID MUBARAK!!!

Video procedure for chicken biryani:

How to make chicken biryani recipe, Eid special recipe:

5.0 from 3 reviews
chicken biryani recipe restaurant style
 
Prep time
Cook time
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A delicious hyderabadi chicken biryani recipe made using dum method which can be made during several occasions.
Author:
Recipe type: Chicken
Cuisine: Hyderabadi
Serves: 4
Ingredients
For marinating chicken:
  • 750 gms chicken cleaned and washed well
  • salt - to taste
  • 1 tsp red chilli powder
  • ¼ tsp turmeric powder
  • 1 tsp full ginger garlic paste
  • ½ tsp garam masala powder(powder of cloves, cardamom, cinnamon, black pepper)
  • ½ tsp black pepper powder(kali mirch powder)
  • ½ bunch coriander leaves
  • 10-12 mint leaves
  • 6 green chillies vertically slit
  • 1 cup fried onions (5-6 medium size onions deep fried)
  • 1 cup beaten yogurt
  • ½ tsp green cardamom powder
  • 1 tbsp lemon extracted juice
  • 1 tbsp oil
For giving dum:
  • 600 gms basmati rice
  • salt - to taste
  • whole garam masala(4 small cinnamon sticks, 4 cloves, 3 cardamoms, 6-7 black pepper corns)
  • 1 tsp shahi zeera/caraway seeds
  • 1 tsp oil
For garnishing/seasoning while giving dum:
  • ½ tsp green cardamom powder
  • 2 tbsp fried onions
  • 1 tbsp lemon juice
  • 8-10 mint leaves
  • 2 tbsp freshly chopped coriander leaves
  • 1 tbsp onion flavored oil(oil remained after frying onions)
  • 1 tsp ghee
  • 3-4 saffron strands mixed with 2 tbsp of milk
Instructions
Marinating chicken:
  1. Firstly, in a bowl, add the chicken pieces, add salt, red chilli powder, turmeric powder, ginger garlic paste, garam masala powder, black pepper corn powder, coriander leaves, mint leaves, slit green chillies, fried onions.
  2. Mix this whole mixture well.
  3. Add beaten yogurt, green cardamom powder, lemon extract, oil.
  4. Mix the whole marinade well so that the masala is coated well to every chicken piece.
  5. After mixing well, marinate the chicken for half an hour.
Cooking the rice:
  1. Wash the basmati rice and soak the rice in water for about 20-30 minutes.
  2. Take a handi, add water into it, add salt as per taste, add whole garam masala (cinnamon sticks, cloves, cardamoms, black pepper corns).
  3. Add shahi zeera and bring the water to a boil.
  4. Add the soaked rice into the boiling water.
  5. Cook the rice until it is 70% done or for about 5-7 minutes.
  6. Switch off the flame and strain the rice.
Giving dum:
  1. Take a handi, add little oil all over the base.
  2. Add the marinated chicken at the base and spread the marinade evenly.
  3. Over the chicken, add the rice that has been strained and spread it evenly.
  4. Finally garnish the biryani with green cardamom powder, some fried onions, coriander leaves, mint leaves, lemon extract, some oil, ghee, saffron flavored milk.
  5. Cover the handi with a lid.
  6. Place a tawa on the stove.
  7. Place the handi on the tawa.
  8. Dum the biryani on high flame for 15 minutes.
  9. Dum the biryani on low flame for 30-35 minutes.
  10. Switch off the flame.
  11. Biryani is done.
  12. Serve the chicken biryani.
  13. Watch the video procedure above.
Notes
1.This chicken biryani can also be made using ordinary rice but biryani tastes best with basmati rice.

 

 

The post chicken biryani recipe, how to make chicken biryani | Eid special recipe appeared first on Yummy Indian Kitchen - Indian Food Recipes.



chicken tikka recipe | without oven or tandoor

Chicken tikka recipe, is a dried chicken recipe usually served as a starter or as a chicken snack recipe. Here, to make chicken tikka I have followed the traditional way of making chicken tikka using satay sticks by stringing chicken pieces with onion, tomato, green capsicum. I have alreay shared some more interesting chicken recipes... Read More » The post chicken tikka recipe | without oven or tandoor appeared first on Yummy Indian Kitchen - Indian Food...

Chicken tikka recipe, is a dried chicken recipe usually served as a starter or as a chicken snack recipe.

Here, to make chicken tikka I have followed the traditional way of making chicken tikka using satay sticks by stringing chicken pieces with onion, tomato, green capsicum.

chicken tikka recipe without oven

I have alreay shared some more interesting chicken recipes on the blog such as chilli chickenchicken seekh kabab, chicken keema, chicken biryani in cooker, hyderabadi chicken curry, chicken spring rolls etc… which are different chicken recipes to be tried using chicken.

This is a traditional Punjabi chicken starter recipe and is a dry chicken item. Usually chicken tikka is made in tandoor or an oven but the main idea behind posting my recipe is to make chicken tikka on a pan with an ease and yet get the same delicious taste of tandoori chicken tikka.

I have shared the procedure of making tikka along with a video and also showed in the video how to string the chicken with the veggies.

chicken tikka

The vegetables opted can be of our own choice but the vegetables added to the chicken sticks in the recipe are the basic veggies and are commonly used while making kababs.

However, we can use different colors of bell peppers if they are available like yellow bell peppers, red bell peppers which add yummy flavors to the chicken tikka.

Difficulty level of making this recipe:

1.It is very easy to make this recipe and we only need to have kabab sticks and even if one does not have them at home we can simply add the marinated chicken pieces on the pan and cook them until they are done.

2. We need to separately saute the veggies and not cook along with the chicken. Sauteing the veggies for about 10 minutes on medium flame is more than enough.

3. Cooked chicken and the sauteed veggies can be mixed altogether and served.

Do we require tandoor or oven:

It is not mandatory to have an oven or a tandoor and this dish can be made on tawa or a pan. But the pan used has to be non stick and it can spoil the dish if the pan is not a non stick one.

If one has a tandoor then, do use the tandoor to make chicken tikka or cook the chicken tikka sticks in an oven.

How to make chicken tikka recipe:

Just marinating the boneless chicken pieces in yogurt, spices and veggies and then string the chicken pieces and vegetables to the kabab sticks and cooking them until the chicken gets soft is chicken tikka making procedure.

Using of kabab sticks:

1.Using kabab sticks definitely adds appeal to the dish but, if one does not find them, cook the tikka without sticks on a pan. However, they are easily available in grocery stores or supermarkets.

2. Before using the sticks, they have to be soaked in water for about 30 minutes and this step is usually followed in order to avoid burning of the sticks while cooking.

Do check out the video and the written step by step recipe below and do send us your feedback and queries regarding this recipe using the comment box below.

We appreciate your feedback and will help us in making many more recipes and keep updated with recipe blogging…

Video procedure to make chicken tikka recipe without oven:

Chicken tikka recipe card below:

chicken tikka recipe | without oven or tandoor
 
Prep time
Cook time
Total time
 
Chicken tikka is a dry chicken starter cum snack recipe which can be eaten as a starter and can be made on a pan without any tandoor...
Author:
Recipe type: Chicken
Cuisine: Punjabi
Serves: 3
Ingredients
  • 250 gms boneless chicken pieces
  • 1 cup beaten yogurt
  • salt - to taste
  • 1 tsp red chilli powder
  • ¼ tsp turmeric powder
  • 1 tsp ginger garlic paste
  • ¼ tsp garam masala powder
  • ¼ tsp crushed kasoori methi
  • 1 tbsp lemon extract
  • 1 tsp edible oil
  • ¼ tsp red food color
  • 2 onions, cut into cubes
  • 1 green capsicum, cut into cubes
  • 2 tomatoes, deseeded and cut into cubes
  • 2 tbsp oil for shallow frying
Other ingredients:
  • Satay sticks/kabab sticks or wooden skewers for stringing chicken and diced veggies
For garnishing:
  • lemon wedges
  • freshly chopped coriander leaves
  • onion rings
Instructions
  1. Firstly, take a bowl, into it, add beaten yogurt, salt to taste, red chilli powder, turmeric powder, ginger garlic paste, garam masala powder.
  2. Add kasoori methi, lemon extract, edible oil, food color.
  3. Mix all the ingredients well and mix without any lumps in the batter.
  4. Add the boneless chicken pieces into it.
  5. Give a mix.
  6. Add the onion cubes, green capsicum cubes, diced tomatoes, mix all the ingredients well.
  7. Cover the marinade with a lid.
  8. Marinate the chicken for at least 30 minutes to 1 hour in refrigerator.
  9. Take the chicken marinade out.
  10. Take satay sticks or kabab sticks, soak the sticks for about 30 minutes before using in order to avoid burning.
  11. Take each stick, make a string of tomato, onion, green capsicum and chicken.
  12. Continue stringing tomato, onion, capsicum and chicken to the rest of the chicken sticks in the same pattern.
  13. Take a non stick pan, add 2 tbsp oil and heat it.
  14. Place the chicken sticks on the pan.
  15. Cook for 6-8 minutes on medium flame.
  16. Turn the chicken tikka sticks and cook the other side too for 6-8 minutes.
  17. Keep turning and cook each side for 4-5 minutes on low flame until each side of the chicken is cooked well.
  18. When all the sides of the chicken tikka sticks are done well, switch off the flame.
  19. Take them out and serve them on a plate.
  20. Garnish with chopped coriander leaves, onion rings and lemon wedges.
  21. Enjoy as a starter.
Notes
1. One can even brush some melted butter to the chicken tikka pieces while serving which gives a shiny look to the tikka.
2 Marinating the chicken for a long time helps in infusing all the flavors into the chicken while cooking.
3. One does not require tandoor or oven to make it and can be easily cooked on a pan.

 

The post chicken tikka recipe | without oven or tandoor appeared first on Yummy Indian Kitchen - Indian Food Recipes.



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