Chicken Biryani
Chicken Biryani Recipe Card
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In India, the eternal favourite for a special Sunday lunch or a party dish is definitely a perfectly layered Chicken Biryani, dum cooked to perfection! And it’s a visual delight too – a beautiful array of long-grained rice, tender chicken and pungent spices studded with fresh mint and coriander, topped with fried onions and boiled egg wedges. Chicken is a good quality protein and when combined with rice, herbs, spices and yogurt, it makes a healthy and filling one pot meal – like every classic chicken dum biryani should be. Just serve it piping hot essentially with a raita and salad or kachumber and wait for all the praises coming your way! I would also suggest trying out this recipe of Brown Rice Biryani with Chutney Chicken.
150 100
Matton Beriyani HyderBadi (Matton with Mixed Vegetables)
Dum biryani is a way of cooking meat or vegetable and rice with the trapped steam. Once you add the ingredients, the lid is covered and sealed with dough and it is slowly cooked with the trapped steam.
Some people cook biryani in a pressure cooker. I do not prefer that method because sometimes the meat and rice tend to overcook.
My mom cooks meat and rice separately and then layers them together and heats it up on the stovetop or in the oven. She also likes to grind the herbs and add them while cooking the meat. My sis on the other adds roasted ground khus khus or poppy seeds.
180 120
Matton Beriyani (Matton with Mixed Vegetables)
Dum biryani is a way of cooking meat or vegetable and rice with the trapped steam. Once you add the ingredients, the lid is covered and sealed with dough and it is slowly cooked with the trapped steam.
Some people cook biryani in a pressure cooker. I do not prefer that method because sometimes the meat and rice tend to overcook.
My mom cooks meat and rice separately and then layers them together and heats it up on the stovetop or in the oven. She also likes to grind the herbs and add them while cooking the meat. My sis on the other adds roasted ground khus khus or poppy seeds.
100 60
Fish Fry
There is an art form to frying catfish. And any Southerner who knows good catfish also knows there are three crucial components: the slice, the soak, and the seasoning. If your filets are always curling on you, it’s because of the way it's sliced. Try to make your pieces an even thickness so thin ends don’t overcook before the centers are done. Don’t skip the soak. Leaving fish pieces to swim around in buttermilk beforehand neutralizes the “fishy” odor that comes with catfish while also removing any lingering muddy flavors. But the most essential element is seasoning your fry batter. This recipe has the perfect ratio of savory and spicy, which separates a “meh” catfish fry from a crowd-wowing one.
