LAZEEZ::-- chicken do pyaza recipe..

        

                          .. chicken do pyaza recipe..

                                                                  Ingredients

• 1 tbsp oil
• 2 small cinnamon sticks and 2 cloves
• 2 onions finely chopped
• 3 green chillies chopped
• salt as per taste
• 1 tsp ginger garlic paste
• 1/2 kg chicken cleaned and washed well
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 2 to matoes finely chopped
• 1/2 tsp coriander seeds powder
• 1/4 tsp garam masala powder
• 1/4 tsp black pepper powder
• 1 onion cut into cubes
• 1 tbsp chopped coriander leaves

                                                            Instructions

• In a wok, add oil and heat it.
• Add whole garam masala such as cinnamon sticks and cloves into it.
• Add chopped onions and saute for a while.
• Add green chillies, salt, mix and cook until the onions turn slight golden color.
• Add ginger garlic paste and saute until raw smell disappears.
• Add chicken and roast the chicken until color changes.
• Add turmeric powder, red chilli powder, mix and cook the chicken for about 10 minutes until the masala is cooked well or until oil leaves the sides.
• Add tomatoes, mix and cook them for about 10 minutes on low flame.
• Add coriander seeds powder, garam masala powder, black pepper powder, mix and cook for 5-10 minutes.
• Add onion cubes, coriander leaves, mix and cook for 10 more minutes or until chicken turned soft.
• Chicken do pyaza is done.
• It can be served with roti or rice.

                                                                   Notes

1. In place of chicken, we can even add mutton.2.Do not pressure cook the chicken as slow cooking tastes good.

                                                Nutrition

Calories: 320kcal

A very simple chicken curry recipe called as chicken do pyaza which uses two kinds of onions in the curry.

Prep Time20 mins

Cook Time40 mins

Total Time1 hr

Course: chicken

Cuisine: Hyderabadi

 

Servings: 3

 

Calories: 320kcal

LAZEEZ::--- Afghani Chicken Curry Recipe

      Afghani Chicken Curry Recipe

                Ingredients for Afghani Chicken Curry Recipe

• Chicken cut into 1 inch pieces on the bone 750 grams

• Ginger-garlic paste 2 teaspoons

• Turmeric powder 1/2 teaspoon

• Yogurt 1/4 cup

• Salt to taste

• Garam masala powder 1 teaspoon

• Onions roughly chopped 3 medium

• Whole Cashewnuts 1/4 cup

• Melon seeds (magaz) 1 teaspoon

• Poppy seed (khuskhus) 1 teaspoon

• Oil 2 teaspoons

• Saffron (kesar) a pinch

                                                  Method

Step 1

Marinate chicken with ginger-garlic paste, turmeric powder, yogurt, salt and half teaspoon garam masala powder for one hour.

Step 2

Put onions, cashewnuts, melon seeds and poppy seeds and cook it under pressure with one cup water till two to three whistles are given out. Release the pressure and keep aside to cool.

Step 3

Put the mixture into a mixer jar and blend to a smooth paste.

Step 4

Heat oil in a non-stick pan, add marinated chicken and sauté for five to seven minutes.

Step 5

Add ground paste and mix well. Cook for three to four minutes. Add saffron and mix well, cook for eight to ten minutes.

Step 6

Serve hot.

                                               Nutrition Info

Calories : 1325 Kcal

Carbohydrates : 47.2 gm

Protein : 208.4 gm

Fat : 33.7 gm

Other : Zinc- 3.3mg

Prep Time : 6-10 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

lazeez;;;---Ilish Biryani

.                                                                         

Ilish Biryani

INGREDIENTS 3 - 4 Ilish pieces (Hilsa steaks) 1 cup basmati rice 2 tbsps yoghurt whipped 3 tbsps Fried onion 3 tbsps onion paste 2 tsps ginger paste 1 tsp kashmiri chili powder 2 tsps turmeric powder 2 green cardamom 1 inch cinnamon stick 1 black cardamom 2 - 3 bay leaves 5 - 6 green chillies slit 4 tbsps mustard oil 1 tbsp ghee salt to taste

                                                                     INSTRUCTIONS

1. Wash and soak the rice in water for 20minutes. Boil enough water and cook the rice with 1 tsp salt and 2 tsp oil till ~70% cooked. Drain water and transfer the rice to a flat plate. Keep aside.
2. Clean and wash the fish. Marinate with salt and turmeric. Heat 2 tbsps of oil in a pan, fry the fish steaks till golden. Keep aside.
3. Add the rest of the oil to the same pan, throw in the green and black cardamom, cinnamon stick, bay leaves and green chillies and cook till the spices release their aroma. Stir in the onion paste and ginger paste and cook on a medium flame till they release oil. Now carefully fold the whipped yoghurt and sprinkle the red chili powder and salt. Continue to cook for another 5-7 minutes. Take the masala off the flame and allow to cool.
4. Take about a quarter of the cooked masala and smear well over the fried fish. Keep aside.
5. Now it is time to assemble the biriyani. Grease the bottom of the pan with a little ghee, add a layer of rice and spread some of the cooked masala and fried onions over the rice gently. Place the masala marinated fried fish, another layer of rice and another layer of cooked masala and fried onions. Splash just a little hot water and cover the pan tightly.
6. Cook over a low flame for 10-12 minutes. Give it a standing time of another 10 odd minutes, toss gently and serve hot.

Course Main course  Cuisine Bengali  Prep Time 20 minutes  Cook Time 45 minutes  Servings