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Hyderabadi Chicken Biryani recipe

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Authentic Hyderabadi Biryani

Hyderabadi Chicken Biryani, a masterpiece originating from the royal kitchens of the Nizam of Hyderabad, stands as a crowning jewel in Indian cuisine. This majestic dish combines fragrant long-grain basmati rice with tender, marinated chicken, brought together through a unique cooking method called ‘dum‘ where ingredients are slowly steam-cooked in a sealed pot. What sets it apart is its distinct blend of aromatic spices including Chilli powder , the generous use of fresh herbs, subtle sourness from yoghurt marination, the richness of ghee, and the unmistakable presence of saffron that gives the rice its characteristic golden hue. The careful layering technique allows each grain of rice to absorb the complex flavours, while the garnish of crispy fried onions, fresh mint, and toasted nuts creates a symphony of textures that complement its aromatic appeal.

Hyderabadi Chicken Biryani
 
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Nutrition Information
  • Serves: 8
  • Serving size: 290 grams
  • Calories: 234 kcal
  • Fat: 27 g
  • Saturated fat: 11 g
  • Unsaturated fat: 9 g
  • Carbohydrates: 22 g
  • Sugar: 6 g
  • Sodium: 686 mg
  • Fiber: 4 g
  • Protein: 43 gr
  • Cholesterol: 156 mg
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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A culinary treasure from the heart of the Deccan plateau, Hyderabadi biryani transforms simple ingredients into an extraordinary feast. Each pot tells a story of meticulous preparation, where tender chicken marinated in aromatic spices meets perfectly cooked basmati rice. The magic lies in the 'dum' cooking process, where sealed pots trap steam and allow the saffron-infused layers to exchange flavours, creating a dish that's greater than the sum of its parts. One bite reveals why this biryani has captured hearts across generations, making it not just a meal, but a celebration of India's rich culinary heritage.
Ingredients
For the chicken marinade:
  • 1 kg chicken, cut into pieces
  • 1 cup yoghurt
  • 2 tablespoons ginger-garlic paste
  • 2 teaspoons red chili powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon garam masala
  • Juice of 1 lemon
  • Salt to taste
For the rice:
  • 3 cups high-quality basmati rice
  • 6 cups water
  • 4-5 green cardamom pods
  • 2 black cardamom pods
  • 4 cloves
  • 2 bay leaves
  • 1 cinnamon stick
  • Salt to taste
For the biryani:
  • 3 large onions, thinly sliced and fried until golden
  • ½ cup ghee or oil
  • 4 green chilies, slit
  • ½ cup chopped mint leaves
  • ½ cup chopped coriander leaves
  • ½ teaspoon saffron strands soaked in ¼ cup warm milk
  • Rose water (optional)
  • ½ cup fried cashews for garnish
Instructions
Marinate the chicken:
  1. Mix all marinade ingredients with the chicken
  2. Let it rest for at least 2 hours or overnight in the refrigerator
Prepare the rice:
  1. Wash the rice until water runs clear, then soak for 30 minutes
  2. In a large pot, bring water to boil with whole spices and salt
  3. Cook rice until 70% done (still slightly firm)
  4. Drain and set aside
Cook the biryani:
  1. In a heavy-bottomed pot, layer half the marinated chicken
  2. Cover with half the rice
  3. Add half the fried onions, mint, coriander, and green chilies
  4. Repeat layers with remaining ingredients
  5. Top with saffron milk, rose water, and fried cashews
  6. Seal the pot with dough or heavy-duty foil
Dum cooking:
  1. Place pot on low heat
  2. Cook for 20-25 minutes on low heat
  3. Let it rest for 10 minutes before opening
Serving:
  1. Gently mix the layers, ensuring not to break the rice
  2. Serve hot with raita and salan
Notes
Use good quality, aged basmati rice for best results
Don't overcook the rice in the first stage
The dum process (slow-cooking) is crucial for melding flavors
Traditional Hyderabadi biryani has a slight tanginess from the marinade
You can adjust spice levels according to your preference

This recipe yields 4 portions

Keywords: Hyderabadi chicken biryani

 

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Butter chicken


Butter chicken
 
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Nutrition Information
  • Serves: 4 to 6
  • Serving size: 400 gr
  • Calories: 667
  • Fat: 47 gr
  • Saturated fat: 22 g
  • Unsaturated fat: 15 grams
  • Carbohydrates: 24 gr
  • Sugar: 10 g
  • Sodium: 670 mg
  • Fiber: 3 g
  • Protein: 40 g
  • Cholesterol: 242 mg
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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Butter Chicken, or Murgh Makhani, is a beloved classic of Indian cuisine that has won hearts around the world. This indulgent dish originated in Delhi in the 1950s and has since become a staple in Indian restaurants globally. Our recipe captures the essence of this iconic curry - tender, slightly charred pieces of chicken bathed in a velvety smooth, tomato-based sauce that's enriched with butter and cream. The magic lies in the balance of flavors: the tanginess of the tomatoes, the richness of the dairy, and the aromatic blend of mild spices that add depth without overwhelming heat.
Ingredients
For the chicken marinade:
  • 800g boneless chicken thighs, cut into bite-sized pieces
  • 1 cup yogurt
  • 2 tsp ginger-garlic paste
  • 1 tsp garam masala
  • 1 tsp turmeric
  • Salt to taste
For the sauce:
  • 50g butter
  • 2 tbsp oil
  • 1 large onion, finely chopped
  • 2 tsp ginger-garlic paste
  • 400g canned tomatoes, pureed
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp dried fenugreek leaves (kasuri methi)
  • 200ml heavy cream
  • 2 tbsp sugar
  • Salt to taste
  • Additional butter for finishing
Instructions
  1. Marinate the chicken: Mix chicken pieces with yogurt, ginger-garlic paste, garam masala, turmeric, and salt. Refrigerate for at least 2 hours or overnight.
  2. Grill the chicken: Preheat oven to 200°C (400°F). Arrange marinated chicken on a baking sheet and grill for 15-20 minutes until slightly charred and cooked through.
  3. Prepare the sauce: In a large pan, heat butter and oil. Sauté onions until golden brown.
  4. Add ginger-garlic paste and cook for a minute until fragrant.
  5. Add pureed tomatoes, cumin, coriander, and garam masala. Simmer for 15-20 minutes until the sauce thickens and oil begins to separate.
  6. Stir in cream, sugar, and fenugreek leaves. Simmer for 5 minutes.
  7. Add the grilled chicken pieces to the sauce and simmer for another 5 minutes.
  8. Adjust seasoning with salt if needed.
  9. Finish with a swirl of cream and a dollop of butter.
  10. Garnish with fresh coriander leaves if desired.
  11. Serve hot with naan bread or steamed basmati rice.

 

Chicken Rogan Josh

Kashmir’s Aromatic Legacy

Chicken Rogan Josh, a beloved dish in Indian cuisine, has its roots in the Kashmir Valley. While traditionally prepared with lamb, the chicken variation has gained popularity for its milder flavor. The dish’s name offers insight into its history: “Rogan” in Persian means oil or clarified butter, while “Josh” refers to heat or passion, suggesting a dish cooked with intense heat and generous ghee.

Rogan Josh originated in Persian cuisine, brought to Kashmir by the Mughals in the 16th century. It adapted to local tastes, incorporating Kashmiri cuisine’s aromatic yet mild flavours. The signature red color comes from Kashmiri red chillies, not tomatoes, imparting vibrant hue without overwhelming heat. The dish also features a unique blend of spices including fennel, ginger, and Kashmiri veri masala.

The evolution of Rogan Josh to include chicken reflects changing dietary preferences and the adaptability of Indian cuisine. This variation maintains core flavors and techniques while appealing to a broader audience. Today, Chicken Rogan Josh offers a taste of Kashmir’s rich culinary heritage and history in every aromatic bite.

 

Chicken Rogan Josh
 
Author: 
Nutrition Information
  • Serves: 4 servings
  • Serving size: 250 grams
  • Calories: 592
  • Fat: 27 g
  • Carbohydrates: 17 g
  • Sugar: 8 g
  • Sodium: 1091 mg
  • Fiber: 5 g
  • Protein: 73 g
  • Cholesterol: 252 mg
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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This recipe captures the essence of the Kashmiri-style Chicken Rogan Josh, featuring the aromatic whole spices, the rich yogurt and tomato base, and the distinctive color from Kashmiri chili powder. The slow simmering allows the flavours to meld, creating a comforting and elegant dish with layers of flavour.
Ingredients
  • 1 kg chicken, cut into pieces
  • 1 cup plain yogurt
  • 2 large onions, finely sliced
  • 4 tomatoes, pureed
  • 4 tbsp ghee or oil
  • 4 green cardamom pods
  • 2 black cardamom pods
  • 1 cinnamon stick
  • 4-5 cloves
  • 2 bay leaves
  • 2 tbsp ginger-garlic paste
  • 2 tsp Kashmiri chili powder
  • 1 tsp turmeric powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Salt to taste
  • Fresh coriander leaves for garnish
Instructions
  1. Marinate the chicken pieces in yogurt, 1 tsp Kashmiri chili powder, and a pinch of salt for 30 minutes.
  2. Heat ghee or oil in a large pan. Add whole spices (cardamom, cinnamon, cloves, bay leaves) and sauté until fragrant.
  3. Add sliced onions and cook until golden brown.
  4. Stir in ginger-garlic paste and cook for another minute.
  5. Add the marinated chicken and cook on high heat for 5 minutes, stirring occasionally.
  6. Add tomato puree, remaining Kashmiri chili powder, turmeric, cumin, and coriander. Mix well.
  7. Reduce heat, cover, and simmer for about 20-25 minutes or until the chicken is tender and the sauce has thickened.
  8. Adjust salt to taste.
  9. Garnish with fresh coriander leaves before serving.
  10. Serve hot with steamed basmati rice or naan bread.

 

Spicing up Valentines day

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Ignite Your Valentine’s Day

Are you looking to have a Valentines day this year that will impress your Chilli lover better half ?  Look no further.  In the world of culinary delights and epicurean adventures, there exists a hidden gem capable of reigniting the flames of passion and injecting your Valentine’s Day with an enticing zest—chillies. These vibrant peppers, famed for their fiery heat and intricate flavours, possess the ability to elevate everyday meals into extraordinary encounters, but their magic stretches far beyond mere cuisine. With their aphrodisiac qualities and sensory charm, chillies provide a unique avenue to ignite the spark of romance and add a flavourful twist to your love life in unexpected ways on this special day dedicated to love.

Envision a romantic Valentine’s Day dinner date, bathed in the soft glow of candlelight, where every dish is infused with the subtle heat of chillies. As you and your partner exchange lingering glances across the table, the spicy flavours act as a symbol of the passion simmering between you, injecting an element of excitement and adventure into your theme evening.

So, if you’re seeking to kindle the flames of passion and infuse your Valentine’s Day celebration with a touch of spice, look no further than the unassuming chilli. Whether enjoyed in the kitchen or savoured during an intimate dinner, chillies possess the power to transform ordinary moments into extraordinary experiences, leaving you and your partner yearning for more.

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Lamb Kheema Roll Recipe

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Lamb kheema, also known as keema or qeema, is a popular Indian dish made from ground or minced lamb meat. Its origin can be traced back to the Indian subcontinent, and it is a traditional part of Indian cuisine. Kheema is a versatile dish that can be prepared in various ways, with regional variations in spices and ingredients.

The term “kheema” or “keema” is derived from the Persian word “qeema,” which means minced or ground meat. This influence likely came through the historical interactions between the Indian subcontinent and various Persian and Central Asian cultures.

Kheema can be prepared as a dry dish or with a gravy base and is often used in various recipes, including keema curry, keema samosas, and keema pav (a popular street food in India). It’s a flavourful and spicy dish that is enjoyed by people of all ages across the Indian subcontinent and in Indian communities around the world. The spices and seasonings used in kheema can vary by region and personal preferences, making it a diverse and adaptable dish within Indian cuisine.

It pairs exceptionally well with soft, fluffy bread rolls, often referred to as “pav” in India. When served with bread rolls, it’s known as “keema pav.” The combination of flavourful minced lamb and freshly baked bread rolls is a popular street food and a favourite among many. You can also enjoy lamb kheema with various types of Indian flatbreads such as roti, naan, or chapati. The combination of the savoury kheema and the soft, warm flatbreads is a satisfying meal. Read more

Lamb Handi

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Flavourful and succulent

Lamb Handi is a popular dish in the Indian subcontinent, particularly in North Indian and Mughlai cuisines. The term “handi” refers to a traditional clay pot or vessel that was historically used for slow-cooking and simmering curries and stews. This method of cooking in a clay pot imparts a unique flavour and aroma to the dish.

The origins of Lamb Handi can be traced back to the Mughal period in India.The Mughals were a dynasty of Mongol origin that ruled a vast and influential empire in the Indian subcontinent from the early 16th to the mid-19th century . They

were known for their lavish and flavourful culinary traditions, introduced various dishes that are still enjoyed today. Lamb Handi likely evolved during this time, combining the Mughal cooking techniques and spices with regional Indian ingredients and flavours.

Their cuisine  had a significant influence on the development of modern Indian cuisine, and many of its dishes are still enjoyed in India and other parts of the world today. The use of aromatic spices and slow-cooking techniques continues to be a hallmark of Indian cooking, and Mughal culinary traditions have left a lasting impact on the culinary heritage of the Indian subcontinent.

Over the centuries, the dish has evolved and adapted to regional preferences and ingredients, resulting in various regional variations. It’s a cherished dish in North India and is prepared with slight variations in different parts of the country, each reflecting the local culinary influences and ingredients.

To embark on a culinary journey that captures the essence of North Indian cuisine’s rich heritage, allowing you to savor the flavors of an authentic and succulent Lamb Handi, follow this straightforward recipe:
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Tofu curry

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Creamy and rich

Step into the vibrant world of Indian cuisine, where an explosion of flavours awaits in every mouthful of this Tofu Curry. This recipe marries the tender succulence of tofu with the rich tapestry of aromatic spices and a harmonious blend of curry powder. It’s a culinary symphony that balances textures, tastes, and cultures, promising a dining experience that transcends borders and tantalizes the senses.

In this Tofu Curry, the tofu takes centre stage, transformed into crispy, spice-coated nuggets that play in perfect harmony with the sumptuous curry base. It’s a dish that caters not only to vegetarians seeking a hearty, satisfying meal but also to culinary adventurers eager to explore new dimensions of flavour.

From the moment the spices hit the hot pan, releasing their intoxicating aroma, to the finishing touch of creamy garam masala, this recipe invites you to embark on a sensory journey, a culinary pilgrimage to the heart of India. As you savour each bite, the intricate blend of textures and tastes will mesmerize your taste buds, creating a memorable dance of sweet, savoury, and spicy notes.

Whether you’re a seasoned cook or a novice in the kitchen, this Tofu Curry invites you to share in the magic of Indian flavours. It’s a dish that brings people together, transcending cultural boundaries and creating a warm, inviting space at the table. So, join us as we unlock the secrets of this delectable Tofu Curry, and prepare to be transported to a world where every bite is an adventure, and every meal a celebration of the senses.

So lets put on our aprons, take out the spices and Tofu and step into the exotic world of rich and comforting Indian food. Lets make Tofu curry

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Chettinad Chicken curry recipe

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Bold and robust flavour

The spice profile of Chettinad cuisine is nothing short of remarkable. It’s a carefully orchestrated blend of spices that elevates each dish to a level of culinary artistry. Coriander seeds infuse a warm and citrusy note, fennel seeds impart a subtle sweetness, cumin seeds contribute earthiness, while black peppercorns provide a fiery kick. This spice quartet is complemented by a symphony of aromatic elements, where star anise adds a hint of licorice-like sweetness, green cardamom pods introduce a floral and slightly smoky undertone, cinnamon sticks lend warmth, and cloves bring a pungent and sweet-spicy flavor. The careful balance of these spices ensures that the dishes are not just spicy but also imbued with layers of complexity and depth, making every bite an adventure in taste.

Moreover, Chettinad cuisine’s distinctive character comes from its unabashed embrace of heat. The generous use of dried red chillies in various forms, combined with the peppery bite of black peppercorns, ensures that the dishes are fiery and invigorating. However, this spiciness is not mere heat; it’s a vibrant and vital component of the cuisine’s identity.

Coconut, in its various forms, adds yet another dimension to the richness of Chettinad cuisine. Grated coconut provides a subtle nuttiness and sweetness, while coconut milk imparts a luscious and velvety texture to gravies and curries. Ground coconut masalas, often used in Chettinad cooking, create a creamy base that not only balances the heat but also elevates the overall indulgence of the dishes. This careful incorporation of coconut adds a luxurious and comforting element to our Chettinad chicken curry recipe , will make  it an irresistible indulgence that will be irresistible to your family and friends. They will be begging you to make more. Read more

Mutton Bhuna – India

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Naan bread to eat with lamb

Mutton Bhuna
 
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Nutrition Information
  • Serves: 5
  • Serving size: 360 g
  • Calories: 837
  • Fat: 44 g
  • Saturated fat: 19 g
  • Unsaturated fat: 19 g
  • Carbohydrates: 48 g
  • Sugar: 11 g
  • Sodium: 943 mg
  • Fiber: 7 g
  • Protein: 59 g
  • Cholesterol: 203 mg
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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A recipe for a slow cooked curry that is tender and delicious. By making it in this way the curry becomes thick and silky, and the spices have time to infuse. It is a great dish for a cold winters night with friends and family. It is so good, they will soon be begging you to make it again.
Ingredients
  • Mutton (with bone) - two pounds (900 grams)
  • Ghee -2 tbsp (can be substituted with vegetable oil).
  • Onions - 2 (finely chopped)
  • Green cardamom - 6 pods,
  • cinnamon -1 ( 50mm/ 2inch stick )
  • Cloves - 4
  • Garlic cloves, - 6 (grated)
  • Root ginger - 25mm/1in piece (finely grated)
  • Garam masala - 3 tsp
  • Ground coriander - 1 heaped tsp
  • Chilli powder - 1–2 tsp (depending on heat tolerance)
  • Lamb stock - 200ml/7fl oz
  • Chopped tomatoes - 400g tin
  • Red pepper - one halved, cored, seeds removed and cut into 2cm/¾in pieces
  • Green Chillies - 5 (stalks removed and cut in half)
  • sea salt and freshly ground black pepper
  • Fresh coriander- a small handful chopped
Instructions
  1. Cut the meat into bite-sized pieces
  2. Hea the ghee in a skillet a medium heat until it melts
  3. Add the onions to the ghee. Fry until they were beginning to brown.
  4. Add the garlic and fresh root ginger (peeled and finely grated).
  5. Once the aromatics were starting to get some colour, add the red bell pepper.
  6. Add the green Indian Chillies .
  7. After the bell pepper and the chillies soften, add the spices
  8. Let the spice become fragrant, and then add the meat.
  9. Coat the meat with the onion/ masala mix and let the meat brown slowly. ( Adda bit of lamb stock to prevent the meat from catching)
  10. After the meat starts browning, add the chopped tomatoes and the remaining lamb stock.
  11. Once everything is well combined, take the skillet off the stove and let the curry cool a bit.
  12. After about fifteen minutes, transfer everything into a slow cooker
  13. Set the temperature to 70 degrees Celsius.
  14. Cook about ten hours without taking off the lid.
  15. Serve with rice or rotis
  16. After the ten hours, the time had come for the final reckoning. I tasted it and liked what I had achieved. It was savoury, nicely spiced and unctuous. It is definitely worth making again
Notes
This recipe yields 5 portions

Keywords: Bhuna Lamb curry with chillies

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Chicken korma

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Chicken Korma
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 175 grams
  • Calories: calories 475
  • Fat: 25 grams
  • Saturated fat: 14 grams
  • Unsaturated fat: 5 grams
  • Carbohydrates: 24 grams
  • Sugar: 4 grams
  • Sodium: 373 mg
  • Fiber: 2 grams
  • Protein: 36 grms
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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The name Korma is an anglicisation of the Urdu word qormā, which means to braise. Korma chicken is the most popular curry dish in the United Kingdom. It replaced the former favourite Chicken Tikka Masala as the most popular chicken curry in the 21 st century. While this recipe calls for Chillies and chilli powder, Korma chicken served in curry houses is usually relatively mild. If a lower heat level is preferred, the chillies can be left out and the chilli powder reduced to a quarter of a teaspoon.
Ingredients
  • Chicken - four breast fillets
  • Yoghurt – three tablespoons
  • Coconut cream – one cup
  • Onions – two large ( peeled and chopped)
  • Garlic – four cloves ( peeled and finely sliced)
  • Ginger – twenty grams ( freshly grated)
  • Green chillies – three
  • Flour – one tablespoon
  • Vegetable oil – one tablespoon
  • Ground black pepper – half a teaspoon
  • Cloves – four
  • Cinnamon – one two-inch stick
  • Chilli powder – one teaspoon
  • Cardamom pods – twelve
  • Cumin powder – one tablespoon
  • Coriander powder – one tablespoon
  • Turmeric – one teaspoon
  • Bay leaves – three
  • Sugar – two teaspoons
  • Coriander leaves – a handful ( roughly chopped).
  • Salt for seasoning to personal taste
Instructions
  1. Cut the chicken into bite-size pieces
  2. Season with salt and pepper
  3. Mix the yoghurt with the turmeric
  4. Coat with yoghurt mixture and place in the refrigerator ( covered with cling film) to marinate
  5. After the marinating period, place the onions in a blender/ grinder. Blend to a smooth paste
  6. Heat the oil to medium heat. Add the cloves, cinnamon, bay leaves, and cardamom pods. Fry for two to three minutes, stirring all the time
  7. Add the onion paste and a little water. Cook for 5 minutes
  8. Add the ginger and garlic. Sautee for a couple of minutes
  9. Add the chillies, cumin powder and coriander powder. Add some water and fry for a couple of minutes
  10. Add half a cup of water and mix well
  11. Add the chicken pieces
  12. Cover and cook until the chicken for ten minutes
  13. Add the coconut cream. Cook until the chicken is done.
  14. Add the sugar. Stir well
  15. Garnish with coriander leaves
  16. Your chicken Korma is now ready Serve with rice and sambals
Notes
This recipe yields 4 portions

Keywords: Chicken curry

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The use of Chillies in Indian cooking