A lot of people are put of by the thought of making biryani because it is usually so involved and time consuming. This recipe will change their mind when they find out how easy it is to cook some delicious spicy biryani.

I got this recipe from my good friend Neeru who made this for us and it was so delicious. Unlike Dum Biryani this is made with pressure cooker and it is the kind of biryani our moms would make on weekends and we would eat it at watching our favorite movies. Hope you like this recipe and if it comes out well let us know and I’ll let Neeru know.

Preparation Time : 60 minutes
Spice Level : 4 out of 5
No of servings : 3-4

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Post tags: Biryani, chicken, Meat & Seafood Entrées, non-veggie, Rice dishes

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Karthik likes to grill and he found this recipe in Gourmet magazine and wanted to try it. One of the main reasons was because of some of the ingredients that are common to Indian cooking. In fact, it came out really good and me and my mom thoroughly enjoyed this grilled chicken.

Even though it is Peruvian, it seems that there is a huge Asian influence in their cooking as evidenced by the use of Soy sauce in this recipe. The chicken had a nice spicy flavor with a hint of tangy soy sauce.

This recipe is very easy to follow so let me know in the comments if you try it.

No of servings : 3-4
Spice level : 2 out of 5
Preparation Time : 60 minutes

Ingredients:

• Soy sauce : 1/3 cup
• Lime juice : 2 tbsp (freshly squeezed)
• Garlic cloves : 5
• Ground Cumin : 2 tsp
• Paprika or red chili powder : 1 tsp
• Dried Oregano : 1/2 tsp
• Vegetable Oil : 1 tbsp
• Chicken : 2 lbs (I’ve used drumsticks and thighs)

Method Of Preparation :

1. Blend soy sauce, lime juice, garlic, cumin, parika, oregano, 1/2 tsp pepper and oil in a blender.
2. Put chicken in a large ziplock bag or any sealable bag and add the above marinade.
3. Seal bag and marinate and chilled for 8 – 24 hrs.
4. Grill the chicken for 30 – 35 minutes or until it’s fully cooked.
5. If you don’t have a grill you can roast the chicken in oven.
6. Set the oven for 500 F and put the chicken in a wide 13 by 9 inch roasting pan with 1 cup of water and roast it for 30 minutes.
7. Then tented with foil and roasted until brown in color and cooked through, it’s about 15 minutes more.

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If you from the Dindugal area in Tamilnadu, this biriyani needs no introduction. If you are in Chennai or visited Chennai you would have noticed a new chain of restaurants too. For those new to this name, here is a little background on Dindugal Thalappakatti biriyani.

The Thalappakatti Biriyani Hotel’s roots can be traced all the way back to 1957 . Founded by Mr. Nagasamy Naidu under the name Anandha Vilas Biriyani Hotel in Dindigul. He always wore a turban called THALAPA(a traditional head dress), which over the years became synonymous with his brand and cooking styles, leading him to earn the nick name “Thalappakatti Naidu ” which would eventually became the name of our brand and restaurants.

We had this biriyani on our recent trip to Chennai and were just simply blown away by the incredible mix of flavors and spices cooked to perfection.

I learnt this unique recipe from a friend and I tried it out last night. I just wanted to share this recipe for anyone looking to try a new variety of biriyani. You could also adjust this recipe for mutton or shrimp.

Preparation Time : 90 minutes
Spice level : 3 out of 5
No of servings : 5-6

Ingredients:

To Marinade :

(Marinate for atleast one hour)

• Chicken : 500 gms
• Yogurt : 1 cup
• Red chili Powder : 1/2 tbsp

To Prepare:

• Onions : 1 1/2 (large)
• Green chilies : 4-5 (according to your spice level)
• Ginger & Garlic Paste : 3 tsp
• Mint leaves : 1 cup
• Coconut Milk : 1 cup (optional)
• Red chili powder : 4 tsp
• OIl : 4 tbsp
• Ghee : 2 tbsp
• Salt : to taste
• Basmati Rice : 4 cups

Masala to Grind :

• Bay leaves : 2
• Cloves : 5
• Cinnamon : 3 pieces (small)
• Cardamom : 5
• Fennel seeds : 4 tsp
• Coriander Seeds : 2 tsp
• Whole Pepper : 1 tsp

Method of Preparation :

1. Wash and soak the basamati rice for 20 minutes.
2. Heat oil and ghee in a pressure cooker and add chopped onions and green chilies.
3. Fry the onions till it becomes translucent and add ginger & garlic paste.
4. Fry them for 4-5 minutes till the raw smell goes off.
5. Now add the marinated chicken, ground masala, red chili powder and salt into it.
6. Now fry the above mixture and cook in medium heat for about 15- 20 minutes or till the oil gets separated.
7. Finally add the mint leaves and mix it all together.
8. If you want you can fry the soaked basmati rice in a wide pan with little ghee. If not skip this step.
   
9. Now add the soaked basmati rice into the pressure cooker and add 1 cup of coconut milk, 6 cups of water.
10. Once the mixture comes to a boil close the lid and put the whistle in the pressure cooker.
11. And let cook the biryani in medium heat for 15 minutes or till one whistle.
12. Remove from heat and after 15 minutes or till the pressure goes off open the pressure cooker.
13. Serve it hot with some raitha.

Note:

Few tips when you use a pressure cooker for biriyani. To avoid getting the bottom burnt you can try placing the cooker on a preheated tawa(flat frying pan) and cook it for 15- 20 minutes or until one whistle.

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If you are wondering who is Karthik, he is my husband. You might wonder why I named a dish after him?

Actually, I didn’t. His friend, Matt Jabs did!

Matt & Karthik were roommates a few years back and they had a few ‘curry nights’ when Karthik would make this chicken curry. Fact is, Karthik can’t make the same dish twice in the same way. But, Matt had wrote down the recipe as Karthik was making the chicken curry one night and named it after him. Matt has been making chicken curry ever since and his wife and Matt always speak highly of this recipe. Recently he typed it up and sent it to us with pictures. How can I not publish this awesome effort?

I  haven’t had this curry myself yet but the hubby was so impressed with a version Matt made.

Preparation Time : 1 hour
Spice Level : 4 out of 5
No of servings : 3 -4

Ingredients:

• Red onions : 3
• Tomatoes: 3
• Chicken : 2 lbs
• Tumeric powder (for marinating chicken) : 1 tsp
• Cinnamon sticks (each about 2 inches long) : 2
• Black pepper corns : 10
• vegetable or sunflower oil (don’t use canola) : ½ cup
• Green hot finger Chile’s : 10
• Cumin seeds : 1 tsp
• Curry leaves : 2 springs
• Bay leaves : 2
• Whole cloves : 3
• Whole cardamom: 4
• Red chile powder : 2 tsp
• Chicken masala powder : 2 ½ tsp
• Black pepper powder : 3 tsp
• Salt : 4 tsp
• Cilantro : 1 cup

Method Of Preparation:

1. Prep onions, tomatoes, and chicken first by dicing each separately, and stir tumeric into chicken.
2. Heat skillet and add cumin seeds, curry leaves, bay leaves, cloves, cardamom, cinnamon, and peppercorns.
3. Cook dry until you can smell the roasted spices, then add oil. Simmer spices and oil on medium for a few minutes then add halved chile’s. Simmer for a few minutes stirring occasionally.
4. Add diced onions and simmer covered, on medium low (between 2 – 3 on burner) for about 25 minutes stirring occasionally.
5. Once onions are very soft, add diced tomatoes, cover, and continue simmering for another 25 minutes.
6. Add chicken, then stir in spice mixture (red chile powder, chicken masala powder, black pepper powder, and salt) and simmer covered for about 15 minutes.
7. Add 3 cups water, cover, and continue simmering for another 40 minutes. Watch the gravy during this time to make sure it is the consistency you desire, if necessary, cook uncovered to thicken.
8. During this last 40 minutes you will also want to start your rice and any paratha’s you wish to serve.
9. Stir in cilantro and serve over basmati rice with paratha’s on the side.

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Green chili chicken curry is simple and easy dish to make. If you are looking to make a chicken side dish for chapati or Chicken biryani . You should give this recipe a try. When I first saw this recipe name, I thought it’s gonna be too spicy.

But it was not that spicy and it depends on how many green chilies and how strong the green chilies are. Adding coconut and fennel gives the dish a rich flavor.

My sister Kavitha shared this recipe with me. I tried it last week and it came out awesome and tasty. Thanks to her for sharing this recipe with me.

Preparation Time: 45 mins
No of servings : 4-5
Spice level : 4 out of 5

Ingredients:

• Chicken : ½ kg (Boneless or with bone)
• Oil : 3 tbsp
• Onion :2 (medium) (Finely chopped)
• Tomatoes :  2 (Finely chopped)
• Ginger & Garlic paste  : 2 ½ tbsp
• Curry leaves : 6-7
• Potato : 1 (cut into cubes)
• Aniseed   : 1 ½ tbsp
• Bay  Leaves : 2
• Cinnamon : 1″
• Cardamom : 2
• Cloves : 4
• Fennel seeds : 1 tbsp
• Grated Coconut:1 cup
• Cashew nuts: 6
• Poppy seeds : 2 tbsp (soak in water for half an hour)
• Green chillies : 10-12 nos (according to your spice level)
• Salt to taste

Method Of preparation :

1. Cut and clean the chicken and keep it aside.
2. Pour little oil in a pan and fry the green chillies until the color changes and allow it to cool.
3. Grind the green chillies, poppy seeds, fennel seeds, coconut and cashews to a thick paste.
4. Just crush the aniseed, cinnamon, cloves and cardamom.
5. Heat the pan with little oil in it and fry the crushed mixture well (cinnamon, cloves  and cardamom).
6. After that add the chopped onions and curry leaves, fry them for few minutes or till it becomes translucent.
7. Now add ginger garlic paste fry them till the raw smell goes off.
8. And add the tomatoes mix it all together and let them sit in the heat for 2-3 minutes.
9. Now add the chicken, potato, turmeric powder and salt to taste, then cook it well.
10. After 10 min add the ground paste and simmer cook for 10 – 15 minutes.
11. Bring  the consistency you want by adjusting water.
12. Garnish with coriander leaves .
13. Serve it hot with  rice or chapati.

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Hyderabadi Biryani is a Hyderabadi dish based on basmati rice and goat meat. Popular variations use chicken instead of goat.The blending of Mughlai and Telangana cuisines in the kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani. (From wikipedia)

I’ve have had great luck with this biryani recipe in the past but this is the first time I gotta chance to take step by step pics to share it with you. I’ve already posted a different version of  Dum Biryani before that required and electric oven but you can make this just on a stove top. There are many different types and versions of regional biryani recipes. And Hyderabadi Dum Biryani is one of the most popular of all.

The secret to this version of biryani is to make sure you don’t over cook the rice in step 8.  Enjoy making this “Dum Biryani”.
Ingredients:

• Chicken (with bone) : 3/4 kg (washed )
• Onions : 2 (cut lengthwise)  (fried deeply)
• Oil : 1/4 cup
• Ghee : 2tbsp
• Basmati Rice : 3 cups (washed and soaked for about 20 minutes)
• Coriander Leaves : 1/4 cup
• Mint Leaves : 1/4 cup
• Bay leaves : 1
• Cloves : 2
• shah jeera or black cumin : 2 tsp
• saffron : 1 tsp

Marinade Mix :

• Green Chilies : 5-6 (according to your spice level) (finely chopped)
• Ginger & garlic Paste : 2 tbsp
• Turmeric powder : 1/4 tsp
• Coriander Powder : 1 tbsp
• Salt : required to taste
• Yogurt : 1/2 cup
• Shah jeera or Black cumin seeds : 2 tsp
• Red chili powder : 2 tsp
• Lime juice : 2 tbsp

To Grind :

• Coriander Leaves :  1/4 cup (chopped finely)
• Mint Leaves :1/2 cup (Chopped Finely )
• Whole Black Pepper / Peppercorns : 7-8
• Bay leaves : 2
• Cloves : 3
• Cinnamon Sticks : 1″
• Green cardamom : 3

Method Of Preparation :

1. Wash and soak the basmati rice for 20 minutes.
2. Heat oil in a pan and add the sliced onion and deep fry them till it becomes crisp and dark brown (as shown in pic)
3. Wash the cut chicken and drain them and kept it aside.
4. Now fry the bay leaves, cloves, cardamom, cinnamon and whole black pepper grind them into fine powder and finely add the mint leaves, coriander leaves into ground mixture and again pulse it for 2 sec to make a coarse paste.
5. Now add the ground mixture with the washed chicken and add the remaining marinade mix and some fried onions into them.
6. Mix it all together and let it sit for 30 minutes.
7. Boil the water in a heavy bottomed wide vessel and when it comes to a full boil,  add some oil, ghee, shah jeera, bay leaves (1),  cloves (2), cinnamon ( 1/4 ” ).
8. When the water comes to full boil add the soaked rice  and just cook the rice in high heat for 3 -4 minutes and check the rice it should be half cooked (50% cooked).
9. Now carefully drain the rice and keep them aside.  ( make sure it’s only  half cooked, don’t over cook it )
10. Add the saffron in a 3tbsp of hot water and mix it well.
11. Heat the  same heavy bottomed vessel add some oil, ghee and spread the marinated chicken at the bottom.
12. Now add the cooked (half) rice on top of the chicken, spread some fried onions, remaining mint leaves, coriander leaves on top of the rice.
13. Finally pour the saffron water on top of it.
14. You can dum cook the biryani by covering the vessel with wheat flour dough or with a thick kitchen towel.
15. Here I’ve used kitchen towel and put the tight lid on top of it.
16. Cook on high heat for 2 – 3 minutes till you see water drops inside the lid.
17. Now completely reduce the heat into medium flame and remove the biryani vessel.
18. Now place a flat heavy bottomed non-stick pan on the heat  and allow it to heat. (this will make sure the bottom part doesn’t burn)
19. After that  on top of it place the biryani vessel and cook for 30 -35 minutes. (or you can cook the biryani in low heat for 40 minutes)
20. You will smell a nice aroma after 30 -35 minutes so that way you will know the biryani is ready now.
21. Now turn it off the heat and remove the vessel.
22. Slowly remove the lid and kitchen towel and you will see beautifully cooked dum biryani ready for you.

Serve it hot with boiled egg and Raitha. Enjoy your Chicken Briyani !!!!!

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Post tags: Biryani, curry, Meat & Seafood Entrées, Rice dishes

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You’ve heard me mention and share some excellent recipes from my beloved sister Suja. Now it is my pleasure to share her recipe and pictures straight from her Kitchen. The speciality about this recipe is that all the ingredients are available in any Indian pantry. It is a simple recipe you can make it in 30 minutes. It tastes best with chapathi, rice and parota. Try this recipe and share your comments for Suja.
Ingredients:

• Chicken : 500gms
• Onion : 1 (medium)
• Tomato : 1(medium)
• Ginger and garlic paste : 2 tbsp
• Turmeric Powder : 2 tsp
• Peppercorns: 10
• Green chilies : 2
• Red chili powder : 1 tsp
• Cashew : 5-8
• Badam : 3 (optional)
• Curry Leaves : 4-5

Method Of Preparation :

1. Heat oil in a pan add onions and fry them till it becomes translucent.
2. Now soak the cashews and badam for 10 minutes, grind them with green chilies and peppercorn. Keep the paste aside.
3. Add ginger&garlic paste to the onion. Fry them till the raw smell goes off.
4. Now add the chicken and mix it all together.  Add the turmeric powder to it. Cook in medium heat for two minutes.
5. After that add the ground paste, tomatoes, red chili powder, salt  and curry leaves. Cook them till the chicken becomes tender and fully cooked with covered lid.
6. After 15 minutes open up the lid and add half a glass of water and boil it again for 5 -10 minutes in medium heat (the consistency of the gravy could be upto your tatse).
7. Garnish  it with roasted cashews and coriander leaves.

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It’s been a very long time I’ve posted any recipes. I am really sorry about my sparse posting. My new year resolution is to be more active here and bring you lot more recipes from my kitchen. When I first came to U.S one of my first  favorite Mexican dish was Quesadilla. We just bought this quesadilla maker in the Thanksgiving shopping. Before that I used to bake this in a conventional oven but Quesadilla maker has made my life easier.  Try this easy Quesadilla recipe and let me know how it turned out.
Ingredients:

• Vegetable Oil : 2 tbsp
• Onion: 1
• Red Bell Pepper : 1
• Green Bell Pepper: 1
• Mushroom : 1 cup (Optional)
• Chicken : 1 cup (Grilled or Cooked)
• Salsa: 1 cup
• Sour Cream : 3 tbsp (optional)
• Cheddar or Mozarella Cheese : 2 cups
• Tortilla : 2

Method Of Preparation:

1. Heat oil in a pan. Add onion and sautee it for a few minutes.
2. Now add both the peppers and mushroom(optional) with a little salt.
3. Fry them till the peppers and mushroom becomes soft. Keep them aside.
4. I’ve marinated the chicken with some oil and salsa and grilled it Or you can just boil the chicken and cut it into pieces and fry the chicken in a pan with some salsa (hot).



5. Now if you have a Quesdilla maker just put the tortilla and sprinkle some cheese and on top of it add 2 tbsp of stuffing  we prepared before and spread 2 tbsp of salsa  and add the above prepared chicken (avoid chicken if you are making veggie Quesdilla) and again sprinkle some cheese, finally cover the stuffing with another tortilla.



6. Close the maker and let it stand for 4-5 minutes and remove from pan serve hot with sour cream and Gaucamole.



7. If you don’t have a Quesdilla maker just heat the tortilla in a pan with some butter on it and after that put the tortilla sandwich just like explained above in a 375 F preheated oven for 8-10 minutes and remove from oven cut it into a even sized slices.

Try this easy Quesadilla recipe and let me know how it turned out. This could make for a tasty evening snack or even as some light lunch.

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Tandoori Chicken is another staple item in any Indian restaurant menu and is one of the best liked items as well. Tandoori Chicken is a chicken dish that originated in the Punjab region of the Indian subcontinent. Chicken is marinated in yogurt and seasoned with tandoori masala. It has a lot of history behind it going back to the Mughal age.
From Wikipedia,

Tandoor cooked chicken actually dates back to the Mughal peroid. A man named Kundan Lal Gujral ran a restaurant called Moti Mahal in Peshawar before the partition of India. Trying out new recipes to keep his patrons interested, Gujral tried cooking chicken in tandoors (clay ovens) used by locals until then to cook naans (bread). The tandoors are bell-shaped ovens, set into the earth and fired with wood or charcoal reaching temperatures of about 900 degrees. Gujral was able to cook the tender chickens in these ovens making them succulent inside and crispy outside. After the partition in 1947, Punjab was partitioned with the Eastern portion joining India and the Western, Pakistan. Peshawar became part of Pakistan and Gujral found himself one among many refugees fleeing the rioting and upheaval by moving to India. He moved his restaurant to Delhi in a place called Daryagunj. The fame of Tandoori Chicken led to many derivatives like Chicken Tikka Masala and Butter Chicken, commonly found in menus in Indian restaurants all over the world.

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Read the rest of Tandoori Chicken (265 words)

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Chicken Chettinad is another authentic south Indian dish. Chettinad is a very special and popular style of cooking in Tamilnadu. They are known for a variety of dishes and Chettinad Chicken has to be the king of them. You’ll find this listed in almost every South Indian restaurant menu . The chicken is cooked with some distinct ingredients such as poppy seeds , fennel seeds, coriander seeds that give a very special aroma to the curry. Chettinad is known for its culinary delicacies. Chettinad food, now is one of the many reasons why people get to know Chettinad.
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Read the rest of Chicken Chettinad (275 words)

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