Oriental cuisine

Mexican Chicken

Japanese Katsu Chicken

Badshahi Biryani Recipe Ingredients:  Mutton  1/2 kg  Rice parboiled  250 gms  Lemon Juice 1-1/2 tblsp  Almonds  10 blanched   Mint Leaves   1/2 tblsp  Butter  1 cups  1  handfuls chopped Coriander Leaves Cumin Seed  1/2 tblsp Onion  2 large sliced   Brown Cardamom  2  Oil   1 tblsp   Garlic   4 pods  Cloves  2  Ginger   1 " long piece Saffron 1/2 tblsp  Green Chilly  1 /2 tblsp  chopped Red Chili Powder 1/2 tblsp    Cinnamon  1/2 "    Curd (yourt)  1/2 kg   Milk  125 gms     Water  3 cups  Method; First wash and soak rice. Then fry sliced onions to a golden brown color. Soak saffron in water. Now grind ginger, red chillies, garlic and almonds and fry these in butter. Add it to the mutton and salt and stir for 5 minutes. Now add water and cook onlow flame till meat becomes tender ...

Hyderabadi  Biryani Ingredients Chicken 800gms - 1 kg (dressed, in bone cut into 10 pcs) Garlic 2 Tbsp Crushed Ginger 2 Tbsp Grated Salt 1.5 Tsp (to taste) Lemon 2 (juiced) Yogurt 1 cup Turmeric 1 Tsp Red Chile Powder 1 Tsp (more if you like spice) Garam Masala 1.5 Tsp Coriander 1 bunch Mint 1/2 bunch Green Chilies 4-5 cut length wise Onions 5 sliced lengthwise Ghee 5 Tbsp Rice 2.5 cups (500 gms) Almonds 15 (soaked and skin removed) Bay leaf 2 Clove 5 Cardamom 4 Cumin seed 1 Tbsp Cinnamon 1" stick saffron 1 pinch Rose water or Kewra concentrate 1/4 Tsp mixed in 1/2 cup of water. Method Step 1 Marinate the chicken with ginger, garlic, salt, 1/2 of lemon juice, yogurt, turmeric, red chili powder, green chilies, 1 Tsp garam masala, half the coriander and half of mint leaves. Allow the chicken to sit on the counter top absorbing the goodness of all these spice and herbs for about 1-2 hours. Or leave it in the fridge over night. If keeping in the fridge, bring the chicken and marinade ...