Hyderabadi Chicken Biryani

Hi Guys....

this is the receipe and the detailed step by step procedure for making dum ki chicken biryani( it needs patience but worth by end).I suggest you to differ in quantity as per your taste but keep the procedure same .
Lal Quila Basmati rice-500gms,
Chicken cut in peices-1 kg(can be with bone or without bone)
Red Onion sliced and fried golden brown- 3 big sizeSaffron soaked in milk-1/2 tea spoon
fresh lemon juice- 3
Fresh Corriander Leaves chopped- 1 bunch
Fresh Mint Leaves chopped- 1 bunch
green chillies slitted -5 no.
mustard oil - 90ml
desi ghee - 90 gms
ginger garlic paste- 3 tbsp
turmeric-1tsp
chilli powder - 1tbsp
kasmiri chilli- 1 tbsp
salt - as per your taste
curd thick(hung curd if possible)- 1.5 cups
achaar ka paste- 1.5 tbsp
cloves - 6 pcs
cinnamon - 2 sticks 1" each
cardamom green - 5 pcs
black cardamom - 3 pcs
Kewra/Gulab jal- 3 tbsp
atta dough as per degchi.

fried cahewnuts if u want.
first and foremost dry roast all the whole garam masala in pan and spread it quickly as to avoid burning on paper .

fry the thinly sliced onion in oil til golden brown and spread it on blotting/newspaper.
wash the chicken peices drain out excess water keep aside.
take brass parat (steel will do)put 5 tbsp of yoghurt(dahi),75% of lemon juice(keep rest lemon juice in fridge without wasting time) ,ginger garlic paste ,turmeric,chilli powder,mustard oil , achaar masala ,slit green chillies, kashmiri chilli ,little bit of saffron strands and salt. ...mix with your hands( please dont use any blender or spoon)..mix the marinade with the chicken peices. the first major step is done.
keep it for 3 to 4 hours (recommended do it by 2 pm).
after break

in second step soak the long grain basmati rice for atleast 40 minutes.
by the time put the golden fried onions,80% chopped mint and chopped corriander,remaining lemon juice,ghee,remaining yoghurt,(3 pcs of the cloves,1 peice of cinnamon,2 pcs of green and 1 pc of black cardamom ground it coarsly and mix)add a bit of kewra water in chicken mixture and keep for 40 minutes.

Boil the water with remaining garam masala and salt and 1 tbsp of refined oil.when water starts boiling put the pre soaked rice in the boiling water and cook 75%.
prepare the lagan with chicken mixture(means heat the marinated chicken till chicken is 70% cooked in medium heat) and lower the heat to minimum add the rice on the top put the kewra on top and some saffron ,fried onion,mint and corriander.
seal the lagan with top and atta dough.cook further for 35 mins .

Penne with Chinese Style Grilled Chicken

Hi today I am going to discuss a recipe which I made last night after the rounds of booze with my mates. Here I would like to tell you that these recipes which u will see in my blog are not the bookish one, quite innovative, well tried and tasted.
Last night I made Pasta (Penne) with lots of seasonal veggies(for the Vegan people) and same penne with strips of grilled chicken (teriyaki merination/ or make it simple Chinese marination).Hey don’t worry this recipe is not too complicated or technical its looking too lengthy as I have tried to put every step in detailed way.



for 6 people
1 pkt of Penne is sufficient.
1kg tomatoes—cut 750 gms in Quarters with the seeds part on
250gms in 4 pcs lengthwise,remove seeds and skin(u have to b a bit carefull- a bit technical) then marinate both tomatoes separately in little amount of oil u prepare, salt &pepper
Some fresh Basil(25-50 gms) put in standing position in jar with little’ water at room temperature
Oil / Olive oil
! cloves of garlic peeled and thin flakes lengthwise.
Heat the regular oil and put off flame add sliced flakes of garlic and let it cool down(u can see garlic turned slight pale and oil has a sweet flavour of garlic---Hey u have made garlic flavoured oil U can keep this for a week at air-tight at room temperature)
Green of spring onions diagonal cut and strips / slices of white bulb of spring onion
4 Carrot cut it in 4 pieces lengthwise, take out the white part(pith) and cut diagonal/diamond cut(Chinese cut)
Some Dry red chillies flakes(Remove the seeds as they spoil the actual flavours of other ingredients by their overpowering effect)
Mushrooms(simple button mushrooms, wash for sure under running water and cut in 4 pcs don’t scrap off the stem cut them too I wont suggest u to put slices of mushroom as the flavour retains in chunks and u will get the bite feel and judge the difference yourself).
Beans- remove the strings at the side of beans and cut 1inches Chinese cut.
Capsicum- again cut in 1 inches diagonal/diamond or Chinese cut.
(Here the vegetables mentioned are not fixed u can alter it according to the availability,, but make sure use fresh veggies and the herb-Basil )
Chicken(boneless)- marinate in light soy ,garlic,salt and pepper for 15 min and grill it on little oil till its 80% cooked take out mince some garlic and add some more soysauce robb on hot chicken and deepfreeze..when cool down cut it in strips with knife or just with the help of fingers.

Heat the water quantity should be enough for the pasta. With some salt in it(don’t put any oil as lots of people do that and yes don’t forget to cocer the water as it saves time and gas- precious) when steam starts coming out ,Remove cover carefully(very hot- my friend touched it bare hand as was drunk and got nice hit after).
Now here we have to blanch the vegetables (ok here we need to blanch only hard vegetables-carrot -4 minutes and the beans -3 minutes..and use tea strainer to take them out,,,,so u can use same boiling water for the pasta too—cost effective isn’t it…. don’t put cover while blanching as this discolor the vegetables ) refresh them under cold water,,,,keep aside.
Put pasta once the water reboils…wait till u see there is a thin strained line of uncooked part after having the bite(this is Al Dante stage- u get the feel of bite when pasta is finished,,otherwise generally its always overcooked/mashy/biteless).Keep the strainer ready in the kitchen sink and strain the pasta.
Put the pasta in parat /tray-(should be big enough to hold single layer of pasta).
Don’t refresh it ( generally chefs and people do refresh the pasta… even I was doing in my early days as a chef, but thanks to the Molecular Gastronomy and Maria- One of my Italian Chefs Mom as I visited her in Bari-Italy while working in Luxury Cruise Liner) Refreshing of pasta takes of the starch out as when the pasta is hot maximum starch is on outer periphery ) Drizzle some garlic oil and stir till the pasta cools down.

Preperation- always prepare pasta when every body is ready to have the meal..
Heat the garlic oil/olive oil put some extra garlic,Chilli flakes if u want, add mushrooms sauté on high heat to avoid the juices of mushroom to come out and then add other vegetables lightly sauté (keep in mind the vegetables should be crunchy but not Raw) Keep aside.
Same pan- heat it again put Garlic oil and thon add quarter tomatoes cook till it is soft and add chicken/vagatables and pasta…add the salt and fresh crushed toasted peppercorn. Toss the pasta..put off heat and pour 1teaspoon of garlic oil and hand plucked Basil leaves or simply quarter spoon of dry basil herb on pasta mix nicely…take it out place it on pasta plate …garnish with basil and Parmesan cheese if possible..

BASICS OF STORING AND COOKING CHICKEN

Chicken is a great source of protein with the added bonus of being low in fat and calories, especially if you don't eat the skin. But like all fresh meats, it is perishable. Since raw poultry can transmit illness-causing bacteria such as Salmonella and Listeria, use care during handling and preparation.
Keep It Cold
Never leave raw or frozen chicken at room temperature. Raw chicken should be stored in the coldest part of your refrigerator and used within two days. Freeze any chicken that won't be used right away. You can freeze it in its store packaging, but if you plan on storing it for longer than two months in the freezer, you should unwrap the chicken and rewrap it in heavy duty aluminum foil and a plastic freezer bag.
When thawing frozen chicken, do so slowly and safely. Other approved methods are thawing in a cold water bath or by using the defrost cycle of the microwave.
Keep It Clean
Rinse chicken with cold water, inside and out, and pat dry with paper towels before preparing. To prevent cross-contamination, thoroughly clean all surfaces, utensils, cutting boards, knives and hands with hot soapy water after handling raw poultry.
Get It Done
The only way to tell if a chicken is cooked properly is to use a meat thermometer OR PEIRCE IT WITH KNIFE TIP(A DESI WAY)--seeing if the juices run clear is not a reliable indicator of doneness. Remember that the meat will continue to cook once it's removed from the heat source, so you may pull it out of the oven or off the grill a few degrees below the target temperature--just keep the thermometer in place and check to be sure the temperature climbs to a safe heat.
More Chicken Safety Tips
Marinating or brining? Always let the chicken marinate in the refrigerator, even for a short soak of 30 minutes.
Do not baste(BASTING IS POURING OR LAYERING EXTRA FAT) the cooked chicken with the same marinade: either make extra marinade and set aside a portion for basting only, or boil it for two to three minutes to kill any bacteria that might be present.
Cooked chicken should not be left at room temperature for more than two hours.
Properly handled cooked chicken can be stored in the refrigerator for two days.