User-agent: Mediapartners-Google Allow: /sitemap:http://cdn.automaticsitemap.com/sitemap/7067.xml.gz Indian Dishes Recipes: February 2009

Saturday, February 28, 2009

HYDERABADI BIRYANI


Biryani, is one of the delicious dishes of India and it has different ways of cooking procedure depending on which part of India it comes from.
The main ingredient for this recipe is rice and meat(chicken,mutton or lamb,beaf,egg,shrimp etc)
today let me tell you about the hyderabadi biryani,which originated from the city-hyderabad ,which is in the southern part of India.





The Ingredients are as follows:
  • Let us take 4 cups of rice(250ml) soaked in water.
  • take about 1 kg of any meat(marinated for 4 hrs ).
  • chopped mint leaves and cilantro leaves(1/2 a bunch each).
  • Fried onions.
  • Oil(4 tablespoonful olive oil or canola oil).
Ingredients for marination:
  • Take cinnamon pods(3-4 small peices)
  • green chilly
  • cushed black pepper(1 teaspoonful)
  • red chilli powder(1 teaspoonful)
  • turmeric powder (1/2 tablespoonful)
  • Meat tenderiser(1 tablespoonful)-you can also use raw papaya or raw pineapple instead.
  • ginger garlic paste.
  • 1 and 1/2 cup yogurt.
  • salt to taste and 1 tablespoonful of lemon juice
1.Wash the meat well and drain well,apply the tenderiser on it and let it stand for 30 mins.
2.Next add the remaining part of the marination mixture to it and let it stand for 3-4 hrs.
3.take a pot which will fit in the oven and hold your biryani in it,add the meat which is marinated into it and pour the oil over it followed by 1/4 of the chopped mint leaves and coriander leaves over it along withhalf of the onions(fried) over it.
4.In a seperate pot heat about 10 -11 cups of water(250 ml cup),and add the rice (previously soaked for at least 30 mins) into it and let the rice cook upto 40 %
5.with the help of a strainer take about 1/2 the rice and spread the strained rice over the meat mixture in the other pot,and let the remaning rice still cook(about 5 mins only)
6. meanwhile add some more fried onions and the chopped mint and coriander leaves over the layer of rice
7.when the remaining rice is 50% cooked take half of the remaining rice in the strainer and spread over the onion and mint layer again.
8.repeat the layers untill all the rice is place in layers.
9.on top of the last layer of rice spread the remaining fried onion,chopped mint and coriander leaves and a pinch of dried safron and pour a mixture of yellow food clour(about 1/2 teaspoon in 1 tablespoonful water ) .
10. place this mixture on high heat for not more than 10 mins(well covered).
11.preheat the oven to 425 degree farenheit and after heating the above mixture for 10 mins place it in the oven for 40 minutes .
12. after 40 mins take it out of the oven and mix it well from the bottom of the vessel.

steaming hot biryani full of flavours is ready to be served

Wednesday, February 25, 2009

Fried Fish in a healthy way

Hi, everyone today I am cooking the fried fish- the Indian way and the recipe is Quite easy to follow.
First of all let us take the slices of any fish(1 kg) that you have,I am taking white fish slices.
clean them well with water and drain them well.
  • add salt to your taste
  • add 1/2 tsp of red pepper powder
  • 1/2 tsp of coriander powder
  • 1/2 tsp of cumin powder
  • 1 tablespoon full of ginger garlic paste
  • 1 tablespoon full of lemon juice
mix them well and apply them on the slices of fish and let stand for about an hour in the refrigerator.
  • take a cup of all purpose flour
  • 1/4 cup of bread crumbs
  • a little salt to taste
mix them well and dip the above slices of fish in this mixture.
Take a nonstick pan and add 2-3 tablespoonful of olive oil or canola oil in it and heat it on high heat.
Place the slices of fish on this oil and cook the fish until golden brown on both sides adjusting the flame to prevent the fish from burning.
serve it on a white plate with some garnishing with cilantro and mint leaves and enjoy your crisp ,hot and delicious fish.
Please do come back to learn a new and delicious recipe tomorrow and everyday.
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