Wednesday, January 29, 2020

Chicken Biryani Recipe| how to make chicken biryani

 Chicken Biryani Recipe.It is a delicious dish of Indian/ Asian rice which is often reserved for very special occasions such as weddings, parties or holidays. It has a long preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice is an ideal variety to use with its fine and granular grains.
Chicken Biryani Recipe| how to make chicken biryani
Chicken Biryani Recipe| how to make chicken biryani

In fact, biryani seemed difficult when I started doing it. With the passage of time, by the grace of the Almighty, with repeated practice and cooking, I acquired the ability to do so.

Returning to today's recipe, this recipe does not require any biryani masala powder or spice mix. Yes, you read it right! With the basic ingredients available at home, you can make the best biryani at home.


Mix the chicken in Greek yogurt, turmeric, chili powder and salt. Set aside and marinate for 25 minutes .

Heat the oil in a heavy bottomed saucepan on medium heat. Add green cardamom and fried cumin seeds for a few seconds. Add chopped onion and fry for 10-12 minutes on medium heat. Add chopped tomatoes and fry them while stirring well for 3 minutes. Puree with the back of a spoon. Add tomato puree and fry for another minute. Add chopped chili peppers with ginger and garlic paste. Fry for a minute

Add coriander powder, shake well and reduce heat. Now mix the marinated chicken well. Now heat on medium heat and cook the chicken for 3-4 minutes to seal the chicken pieces. season to taste. Reduce heat to a boil and simmer for 5 minutes. Stir the chicken in the middle of cooking, making sure it does not stick to the bottom of the pan. When it is too thick, add 50 ml of water.

Remove the pan from the heat and pour half the rice on the chicken and then half the milk of saffron, a pinch of garam masala, 1 tbsp of peppermint and 1 tbsp of cilantro. Put the remaining rice in layers and add the rest of the garnish.

Replace the lid and return the pan to a very low heat for 5 minutes. Turn off the heat and let the biryani stand for 10 minutes. Serve hot with a selection of raita and onion salad.

Saturday, January 4, 2020

Tomato and Onion Chutney recipe

Tomato and Onion Chutney recipe

Tired of eating the same spicy coconut chutney with idli and dosa? Then this tomato and onion chutney recipe is perfect for you. This chutney is very easy to make and keeps well in the refrigerator for a few days. Here is the method to make tomato and onion chutney for dosa idli.
Tomato and Onion Chutney recipe

Tomato and Onion Chutney recipe

Easy tomato and onion chutney recipe, tomato and onion chutney for dosa, chutney recipe for idli dosa,
Bitter onions, pickled tomatoes and a pinch of tamarind acidity combined with a delicate touch of flavors from South India, isn't it the best meal?

Well, this tomato and onion chutney recipe rests in your plate.

A lovely item, it is easy to prepare and can be served with a variety of dishes including idli, dosa or even simple rice.

It is a pleasure for your taste buds and is a savior when you need a quick accompaniment.

Make this spicy tomato and onion chutney for dosa or idli, it will become a star.

Once we have the chutney stored in the jar, why not try it with some exciting dishes like Neer Dosa, Potato Spring Onion Dosa, Mini Idli or Oats Rava Idli for a healthier alternative?

If you have guests coming, serve them with that special sauce and they will always remember you as a great host and a very talented cook.

In fact, this recipe is also ideal for those who are completely new to the kitchen. This recipe is one of my favorite Andhra recipes. The best thing is that it is also very easy to do.

Chutney Tomato and Onion Ingredients

This hot chutney requires basic ingredients that are readily available at home at all times.

I have used onion, fresh tomatoes, dried red chili peppers, fresh cetafal, tamarind paste and fresh coconut to make this chutney.

Adding coconut is also optional. You can skip adding it for a different flavor.

I have used Kashmiri dry red chilli to make this spicy chutney. It gives a soothing color, keeps food at a low level.

I like to eat my chutney with urad dal, hing and curry leaves. You can leave the hot sauce to temper. It is delicious anyway.