Hyderabadi Chicken Birayani

Ingredients:

1. Chicken - 2 lbs
2. Basmathi Rice- 2lbs
3. Curd - 1/2 lb or 5 or 6 Big spoons
4. Green Chilli - 8
5. Mint Leaves- 20 leaves
6. Coriander- 1/2 bunch
7. Cloves - 8
8. Black Cardamon- 2
9. Green cardamon -2
10. Cinnamon- -1/3 of large stick
11. Coriander seeds- 3 tbsp(small)
12. Oil- 5 tbsp
13. Ghee- 4 tbsp
14. Ginger-Garlic paste- 1 tbsp(big)
15. Turmeric- 1tbsp
16. Red chilli powder- 2 tbsp
17. Salt- 3tbsp
18. Lemon juice- 4 tbsp
19. Food Colour- 1/2 tbsp(small)
20. Jeera- 1tbsp
21. Black Pepper - 1/2 tbsp

Preparation

1. Grind the spices cloves, cinnamon, cardamom,coriander seeds.


2. Take a bowl add cleaned chicken, curd, red chilli powder,turmeric,salt,chopped mint leaves,chopped coriander,chopped green chilli, whole spices, spices powder,oil-4 tbsp,ghee-3 tbsp, Black pepper powder,Jeera mix all these and keep it in refridgerator(marination) for 30 min.


3. Soak rice in a bowl with water for 30 min.


4. After soaking the Rice, Cook it till it becomes half boiled with 2 tbsp oil and 2 tbsp salt.


5. After the Rice is half cooked drain all the water in the rice bowl and keep the rice aside.


6. Take a Big bowl and add the marinated chicken to the Bowl.


7. When the chicken start to Boil , Add rice add lemon juice .


8. Add food colour( mix it with water before you add it to rice).


9. Close the lid tight.


10. Cook it first on high flame for 5 min and then on medium flame for 20 min and low flame for 5 min.


11. Chicken Biryani will be ready in 30 min add some coriander leaves on top of the rice add finished.

Enjoy this Dish with your loved ones.

Andhra Pongal(kichdi)

Ingredients:

1. Rice 1 glass
2. Moong Dal(pesara pappu) 1/4 glass
3. curry leaves 7
4. coriander little
5. onion(small) 1/2
6. chilli 2
7. jeera 1tbsp
8. mint Leaves 8
9. mustard 1/2tbsp
10. salt to taste
11. ghee or butter or oil 4 tbsp
    
12. pepper seeds 8
13. bay leaf 1
14. ginger small
15. garlic 2
    

preparation:

1. Soak rice and moong dal in water for 15 min
2. Take a bowl add ghee and add jeera,mustard,chopped onions ,chopped chilli,chopped ginger and garlic paste,curry leaves.
   
3. Let them fry for few min and add water (1:2 ratio) let it boil
   
4. Add rice,moongal dal ,1tbsp salt and bay leaf.
5. Let it cook for 15 min.

Enjoy this with when you have very busy schedule with family and friends

Andhra chicken pulao

Ingredients:

1. chicken - 1lb
2. basmathi rice-- 2 mediumglasses
3. cloves(lavanga)-- 8
4. cinnamon stick (dalchini chekka) --3(medium)
5. fresh coconut grate --4 tbsp
6. cardamom(elaichi) --4
7. bay leaf --3
8. coriander --1/2
9. curry leaves-- 8
10. onion(medium)--- 1/2
11. mint leaves-- 8
12. curd ---2 tbsp(large)
13. ginger garlic paste ---3 tbsp
14. red chilli powder --2tbsp
15. salt to taste
16. tumeric--1/2 tbsp

preparation:

1. Soak rice in water,for 30 min,take a bowl and add 2 tbsp ghee, 3 tbsp oil,and add chopped onion ,chopped chilli and add 3 cloves,1 cinamon stick,1 cardamom,and bay leaf. fry them for 3 or 4 min .
2. Add chicken which was marinated in( curd-2tbsp,ginger garlic paste,red chilli powder- 2 tbsp,turmeric-1/2 tbsp).
3. let it cook for 10 min on high flame.
4. now add water 4 glasses of water to the above and add rice which was soaked in waterand add salt.
5. Add the rest of the masala (grind it) ,grated coconut,chopped mint leaves and keep the lid on until the rice is fully cooked .check the rice in between to make sure it is cooked well on medium flame.
6. Add chopped coriander at the end

Enjoy the Andhra chicken puloa with your friends and family.

Andhra Egg pulusu

Ingredients:

1. Eggs - 4


2. tomatoes - 2


3. onion(medium) - 1


4. green chilli - 4


5. corainder(small) - 1/2


6. curry leaves - 7


7. fenu greek seeds(menthulu) - 4


8. ginger(small) - small piece


9. red chilli powder - 1tbsp


10. salt to taste


11. tamarind juice 1 1/2 glass


12. jeera -1/2 tbsp


13. mustard - 1/2 tbsp

preparation:

1. Boil the eggs and peel the shell of the egg.


2. Take a bowl and add 4 tbsp of oil and add jeera, fenugreek seeds, mustard,curry leaves, onions,chopped green chilli and ginger paste and fry them for 5 min.


3. Add salt and red chilli powder.


4. Now add the chopped tomatoes and let them fry for 5 min


5. Now add tamarind juice and let it simmer 10 min.


6. you will see oil floating at the ends of the bowl.


7. Add boiled eggs and add 2 or 3 tbsp of sugar and cook for 4 min.

Enjoy it with boiled hot rice and with dosas..You will love the mouth watering taste of Andhra Egg pulusu.

Palak Paneer

Ingredients:

1. Palak -1 lb
2. paneer- 1/2 lb
3. green chilli- 6
4. tamarind 2 spoons or just little
5. peas 1/4 lb or less
6. ginger garlic paste 1 tbsp
7. masala(cloves - 5, cinamon- 1 small stick, dhaniya -1 tbsp ,pepper- 1/2 tbsp)
8. red chilli powder 1 tbsp
9. salt to taste
10. onion (small) 1/2
11. jeera 1/2 tbsp

Preparation:

1. Reheat the paneer in the microwave for 12 min and then stir fry them in one spoon oil until they turn to golden brown keep them aside.
2. Boil palak,green chilli,tamarind together in a bowl for 10 min with little water,make a paste of all these palak.
3. Take a pan and add 4 tbsp of oil and add jeera ,peas , onion and ginger garlic fry them for 5min
4. Add palak paste to this misture
5. Add the masala
6. Let it cook in slow flame for 10 min
7. In the end add the fried paneer.
   

Enjoy it with roti, naan, and basmathi rice..