Recipes | BIRYANIE https://biryanie.com FOOD BLOG Mon, 28 Apr 2025 22:02:31 +0000 en-US hourly 1 https://wordpress.org/?v=6.8 https://biryanie.com/wp-content/uploads/2025/03/cropped-ALCCLogo-1-32x32.png Recipes | BIRYANIE https://biryanie.com 32 32 Konaseema Kodi Kura https://biryanie.com/konaseema-kodi-kura/ Mon, 28 Apr 2025 21:54:33 +0000 https://biryanie.com/?p=4164

Konaseema Kodi Kura – Andhra Chicken Curry

Konaseema Kodi Kura, a traditional chicken curry from the lush green lands of Konaseema in Andhra Pradesh, is a true celebration of bold flavors and rustic cooking. Known for its vibrant spice blend, rich coconut notes, and tender chicken pieces, this curry perfectly captures the essence of coastal Andhra cuisine.

Servings

4

Ready In:

2hrs 45min

Calories:

610

Good For:

Lunch

Inroduction

About this Recipe

By: Aishwaraya

Konaseema Kodi Kura, a traditional chicken curry from the lush green lands of Konaseema in Andhra Pradesh, is a true celebration of bold flavors and rustic cooking. Known for its vibrant spice blend, rich coconut notes, and tender chicken pieces, this curry perfectly captures the essence of coastal Andhra cuisine.
Bursting with bold spices and rich coconut flavors, Konaseema Kodi Kura is a traditional Andhra chicken curry that brings the authentic taste of coastal kitchens to your plate. Perfect with rice or roti, this aromatic, spicy curry is a true comfort food for all seasons!

Ingredients

For the Chicken Curry:

  • 1 kg chicken, washed and cut into bite-sized pieces
  • 2 onions, finely chopped
  • 1 tbsp ginger-garlic paste
  • 2 green chilies, slit lengthwise
  • 1 cup tomato puree
  • ½ tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tbsp coriander powder
  • ¼ tsp cumin powder
  • 1 cup coconut milk
  • 2 tbsp oil
  • Salt to taste

For the Garam Masala Powder:

  • 1-inch cinnamon stick (dalchini)

  • 1 green cardamom

  • 4 cloves

    (Finely ground to a powder)

For the Roasted Spice Paste:

  • 5-6 dry red chilies

  • 1 tbsp poppy seeds

  • A fistful of peanuts

  • 1 tbsp white sesame seeds

    (Dry roast and blend into a fine paste)

For Garnish:

  • Curry leaves, sautéed in 1 tsp oil until crisp
  • Fresh coriander leaves (optional)

Preparation Steps

Instructions

  1. Sauté the Aromatics:

    Heat oil in a pan, add chopped onions, and sauté until soft and pink. Add green chilies and ginger-garlic paste, then cook for 4 minutes on medium heat.

  2. Cook the Chicken:

    Add chicken pieces and cook on high heat for 5-6 minutes, stirring occasionally.

  3. Add Spices & Tomato Puree:

    Mix in turmeric, coriander powder, cumin powder, red chili powder, and salt. Stir well, then add the prepared roasted spice paste and tomato puree. Cook uncovered for 7-8 minutes on medium heat.

  4. Simmer Until Tender:

    Pour in ½ cup water, cover the pan, and let it cook for 20-25 minutes until the chicken is tender.

  5. Finish with Coconut Milk:

    Add coconut milk and simmer uncovered for a few more minutes until the gravy reaches the desired consistency.

  6. Final Touch:

    Stir in garam masala powder and mix well. Turn off the heat.

  7. Serve & Garnish:

    Transfer to a serving bowl and garnish with crispy curry leaves or fresh coriander leaves. Serve warm with steamed rice, rotis, or pulao.

Step by Step Instructions

Step 1  Prepare the Chicken:
  • Clean the chicken thoroughly with turmeric and salt. Drain well.

  • Marinate with chili powder, turmeric, salt, oil, and garam masala. Set aside for 10 minutes.

Step 2  Prepare the Wet Masala:
  • Lightly dry roast sesame seeds and poppy seeds.
  • Blend together roasted seeds, garlic, ginger, coconut pieces, cashew nuts, onion, tomato, mint leaves, curry leaves, cloves, cardamoms, cinnamon, and bay leaf to make a smooth paste.
Step 3 Cooking the Curry
  • Heat 3 tbsp groundnut oil in a pot.
  • Add the wet masala and sauté for a minute until fragrant.
  • Add the marinated chicken and cook for 5 minutes, stirring occasionally.
  • Pour in 3 cups of water, cover with a lid, and let it simmer for 10 minutes until the chicken is tender and the gravy thickens.

Step 4 Final Touch & Serving
  • Sprinkle garam masala, coriander powder, and black pepper powder.
  • Garnish with fresh coriander leaves.
  • Serve hot with rice or roti.

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Mutton Keema Masala https://biryanie.com/mutton-keema-masala/ Mon, 28 Apr 2025 17:48:52 +0000 https://biryanie.com/?p=4144

Mutton Keema Masala

Mutton Keema Masala is a flavorful and comforting Indian dish made with finely minced mutton, aromatic spices, and a rich onion-tomato base. 

Inroduction

About this Recipe

By: Anne Jangam

Mutton Keema Masala is a flavorful and comforting Indian dish made with finely minced mutton, aromatic spices, and a rich onion-tomato base. This recipe brings out the best of traditional Indian cooking, combining the bold heat of red chili powder with the deep aroma of garam masala. Perfect for pairing with roti, naan, or steamed rice, Mutton Keema Masala is a hearty and satisfying meal that’s loved for its simplicity and robust flavors. Whether you like it dry or with a bit of gravy, this dish promises a delicious experience in every bite.

 

Ingredients

Ingredients

  • ½ kg mutton keema (minced meat)

  • 2 tablespoons oil

  • 1 onion (finely chopped)

  • 2 tomatoes (finely chopped)

  • 1 teaspoon ginger-garlic paste

  • 1 teaspoon salt (adjust to taste)

  • ¼ teaspoon turmeric powder

  • 1 teaspoon red chili powder (Kasturi karam preferred)

  • 1 teaspoon coriander powder

  • 1 teaspoon garam masala powder

  • 2 cups water

  • 1 tablespoon coriander leaves (chopped, for garnish)

  • Sautéing the Base:
    Heat 2 tablespoons of oil in a pot. Add finely chopped onions and sauté until they turn golden brown.
  • Adding Tomatoes and Spices:
    Add the chopped tomatoes to the browned onions. Stir in the ginger-garlic paste, coriander powder, red chili powder, and salt. Sauté the mixture well until the oil starts to separate.
  • Cooking the Keema:
    Add the cleaned mutton keema to the pot. Fry the keema along with the masala until it turns brown and is nicely coated with the spices.
  • Simmering:
    Pour in 1½ cups of water. Cover the pot with a lid and let the keema cook on a medium flame until tender. You can adjust the water depending on whether you prefer a dry or slightly gravy-based dish.
  • Final Touch:
    Once the keema is cooked, remove the lid. Sprinkle garam masala and turmeric powder over the cooked keema. Let it simmer uncovered for another 3 minutes.
  • Garnishing:
    Finally, add chopped coriander leaves for a burst of freshness.

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Chettinad Mutton Curry https://biryanie.com/chettinad-mutton-curry/ Mon, 14 Apr 2025 20:25:59 +0000 https://biryanie.com/?p=4122

Chettinad Mutton Curry

Chettinad Mutton Curry is a fiery and flavorful dish from the Chettinad region of Tamil Nadu, South India, known for its bold use of spices and aromatic ingredients. This traditional curry features tender mutton pieces simmered in a rich, deeply spiced gravy made with roasted coconut, fennel, black pepper, and a unique blend of Chettinad masala.

Inroduction

About this Recipe

By: Anne Jangam

Chettinad Mutton Curry is a fiery and flavorful dish from the Chettinad region of Tamil Nadu, South India, known for its bold use of spices and aromatic ingredients. 

Renowned for its complex flavor profile—smoky, spicy, and earthy—Chettinad Mutton Curry perfectly showcases the culinary heritage of the Chettiar community. Often served with rice, parotta, or dosas, it’s a must-try for spice lovers and anyone looking to experience authentic South Indian cuisine at its finest.

Ingredients

  • 1 kg mutton (cleaned)

  • 1 cup yogurt

  • 1 tsp red chili powder

  • ½ tsp turmeric powder

  • Salt to taste

  • Whole spices: cloves, cardamom, cinnamon, coriander seeds, black pepper

  • 1 tbsp groundnuts

  • 1 tbsp cashew nuts (soaked in water)

  • 1 tbsp sesame seeds

  • 1 tbsp poppy seeds

  • ½ tsp maize seeds (optional)

  • 1 tbsp coconut pieces

  • 1 tsp cumin seeds

  • 2 green chilies

  • 1 tbsp ginger-garlic paste

  • 1 onion (chopped)

  • 1 tomato (chopped)

  • 1 tsp garam masala

  • Coconut oil or any cooking oil

Instructions:

  1. Marinate the Mutton:

    • In a bowl, mix the cleaned mutton with yogurt, red chili powder, turmeric, and salt. Set aside to marinate for at least 30 minutes.

  2. Prepare the Dry Spice Powder:

    • In a pot, heat a little oil and roast cloves, cardamom, cinnamon, coriander seeds, and black pepper until fragrant.

    • Let them cool, then grind them into a fine powder using a mixer or spice grinder.

  3. Prepare the Wet Masala Paste:

    • Roast groundnuts, soaked cashews, sesame seeds, poppy seeds, and maize seeds separately until aromatic.

    • In a blender, add the roasted nuts and seeds along with chopped onions, tomatoes, ginger-garlic paste, and blend to a smooth paste using a little water. This is your wet masala.

  4. Cook the Curry:

    • Heat coconut oil in a large pot. Add cumin seeds and green chilies, sauté for a minute.

    • Add the marinated mutton and cook for 5 minutes to seal in the flavors.

    • Add the prepared wet masala and the ground dry spice powder. Mix well.

    • Pour in enough water (including any mutton stock if available) to cover the meat.

    • Add garam masala and stir.

  5. Simmer:

    • Cover with a lid and cook on medium heat for about 20–25 minutes, or until the mutton is tender and the gravy thickens.

  6. Serve:

    • Garnish with coriander if desired and serve hot with rice, parotta, or dosa.

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Chiken Tikka Masala https://biryanie.com/chiken-tikka-masala/ Fri, 11 Apr 2025 16:05:15 +0000 https://biryanie.com/?p=4110

Chiken Tikka Masala

Chicken Tikka Masala is one of the most beloved and globally recognized Indian dishes, featuring tender, marinated chicken chunks cooked in a rich, creamy, and spiced tomato-based gravy. This dish is known for its smoky, charred flavor from the grilled chicken (tikka) and the luxurious, mildly spiced sauce that makes it a favorite in Indian restaurants worldwide.

Inroduction

About this Recipe

By: Aishwarya

Introduction to Chicken Tikka Masala

Chicken Tikka Masala is one of the most beloved and globally recognized Indian dishes, featuring tender, marinated chicken chunks cooked in a rich, creamy, and spiced tomato-based gravy. This dish is known for its smoky, charred flavor from the grilled chicken (tikka) and the luxurious, mildly spiced sauce that makes it a favorite in Indian restaurants worldwide.

Though its exact origins are debated, Chicken Tikka Masala is believed to have been popularized in the UK, where Indian chefs adapted traditional Indian recipes to suit British tastes. Today, it remains a staple of Indian cuisine, loved for its perfect balance of spice, creaminess, and deep, savory flavors. Whether served with naan or rice, this dish is a true crowd-pleaser!

Ingredients

For the Chicken Marinade:

  • 500 grams boneless chicken thighs or breasts, cut into bite-sized pieces
  • ½ cup plain yogurt
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 tablespoon lemon juice
  • Salt to taste
  • 2 tablespoons oil (for grilling or pan-frying)

For the Masala (Gravy):

  • 2 tablespoons butter or oil
  • 1 large onion, finely chopped
  • 2 teaspoons ginger-garlic paste
  • 2 large tomatoes, pureed
  • 1 teaspoon red chili powder
  • 1 teaspoon paprika (optional, for color)
  • ½ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala
  • ½ cup heavy cream or coconut cream
  • 1 teaspoon sugar (optional, to balance acidity)
  • Salt to taste
  • Fresh cilantro leaves, chopped (for garnish)

 

  1. Marinate the Chicken:
    • In a bowl, combine the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt.
    • Mix well to ensure the chicken is evenly coated.
    • Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to meld.
  2. Cook the Chicken:
    • Preheat a grill pan or skillet over medium-high heat and add 2 tablespoons of oil.
    • Place the marinated chicken pieces on the pan, discarding any excess marinade.
    • Grill or pan-fry the chicken until fully cooked and slightly charred on the edges, about 5-7 minutes per side.
    • Remove from heat and set aside.
  3. Prepare the Masala (Gravy):
    • In a large pan, heat butter or oil over medium heat.
    • Add the finely chopped onions and sauté until golden brown.
    • Stir in the ginger-garlic paste and cook until the raw aroma disappears.
    • Add the pureed tomatoes and cook until the oil begins to separate from the mixture.
    • Incorporate red chili powder, paprika (if using), turmeric powder, coriander powder, cumin powder, and salt. Mix well and cook for a few minutes to blend the spices.
  4. Combine Chicken and Masala:
    • Add the cooked chicken pieces to the masala, stirring to coat them evenly with the gravy.
    • Pour in the heavy cream or coconut cream, mixing thoroughly.
    • Adjust the seasoning with salt and add sugar if desired to balance the flavors.
    • Simmer the curry for 5-10 minutes, allowing the chicken to absorb the flavors and the gravy to thicken to your preferred consistency.
  5. Serve:
    • Garnish the Chicken Tikka Masala with freshly chopped cilantro leaves.
    • Serve hot with basmati rice, naan, or roti.

Tips:

  • Marination: Allowing the chicken to marinate longer enhances the depth of flavor in the dish.
  • Cooking the Chicken: Achieving a slight char on the chicken pieces adds a smoky flavor reminiscent of traditional tandoori cooking.
  • Creaminess: Adjust the amount of cream to achieve your desired level of richness in the gravy.
  • Spice Level: Modify the quantity of red chili powder and paprika to suit your heat preference.

Enjoy preparing and savoring this delightful Chicken Tikka Masala!

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Chilli Mutton https://biryanie.com/chilli-mutton/ Mon, 07 Apr 2025 23:04:10 +0000 https://biryanie.com/?p=4045

Chilli Mutton

Chili Mutton is a bold and flavorful dish that combines tender mutton with a fiery blend of spices, creating a perfect balance of heat and savoriness. This dish is a fusion of Indian and Chinese flavors, featuring succulent boneless mutton cooked with chili sauce, aromatic spices, and a hint of tangy tomato puree. 

Inroduction

About this Recipe

By: Anne Jangam

Chili Mutton is a bold and flavorful dish that combines tender mutton with a fiery blend of spices, creating a perfect balance of heat and savoriness. This dish is a fusion of Indian and Chinese flavors, featuring succulent boneless mutton cooked with chili sauce, aromatic spices, and a hint of tangy tomato puree. The deep, rich color and intense spice make it a favorite for those who love robust and spicy dishes. Whether served with naan, roti, or steamed rice, Chili Mutton is a must-try for spice lovers looking to elevate their dining experience.

Ingredients

  • ½ kg boneless mutton, cleaned and washed
  • 1 tsp red chili powder
  • ¼ tsp turmeric powder
  • 1 tsp ginger-garlic paste
  • 1 tsp garam masala
  • 2 tbsp oil
  • 1 onion, chopped
  • 2 green chilies, slit
  • 1 dried red chili
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 2 tbsp chili sauce
  • ½ cup tomato puree
  • ½ cup coriander leaves, chopped

  1. Marinate the Mutton
    • Mix mutton with red chili powder, turmeric, ginger-garlic paste, and garam masala.
    • Let it marinate for 10 minutes.
  2. Cooking the Mutton
    • Heat oil in a pot and sauté onions, green chilies, red chili, mustard seeds, and cumin seeds until fragrant.
    • Add the marinated mutton and cook well until tender.
  3. Final Touches
    • Stir in chili sauce and tomato puree, mixing well.
    • Sprinkle chopped coriander leaves and serve hot.

Enjoy this flavorful, spicy Indian dish with rice or roti!

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Andhra gongura mutton https://biryanie.com/andhra-gongura-mutton/ Sat, 05 Apr 2025 17:52:02 +0000 https://biryanie.com/?p=4035

Andhra Gongura Mutton

Gongura Mutton, also known as Andhra Gongura Mamsam, is a flavorful and traditional dish from Andhra Pradesh that beautifully combines the rich, meaty taste of mutton with the tangy zest of gongura (sorrel) leaves. This dish is a staple in many Telugu households and is particularly popular for its bold flavors, spicy undertones, and irresistible aroma.

Inroduction

About this Recipe

By: Anne Jangam

The unique combination of slow-cooked mutton and the sourness of gongura creates a dish that is both hearty and deeply satisfying. The tender, succulent mutton absorbs the tangy and spicy masala, resulting in an explosion of flavors with every bite. Gongura leaves are not only a culinary delight but also packed with nutrients, adding a healthy twist to this dish.

This recipe is a perfect representation of Andhra cuisine’s love for bold, rustic, and well-balanced flavors. Whether paired with steaming hot rice, roti, or even millet-based dishes, Gongura Mutton is sure to be a crowd-pleaser for spice lovers. Get ready to experience the authentic taste of Andhra with this delicious and traditional recipe!

Ingredients

For Gongura Paste:

  • 3 bundles of gongura leaves (washed and cleaned)

  • 6 green chilies

  • ¼ tsp salt

  • 1 cup water

For Marination:

  • ½ kg mutton with bones

  • 1 tsp red chili powder

  • 1 tsp salt

  • ¼ tsp turmeric powder

For Cooking:

  • 2 onions (sliced)

  • ¼ cup coriander leaves (chopped)

  • 1 tsp cumin-coriander powder

  • 3 tbsp oil

  • 1 tsp mustard seeds

  • 1 tsp cumin seeds

  • 1 dried red chili

  • 1 tbsp ginger-garlic paste

    1.Prepare the Gongura Paste:

    • In a pot, add gongura leaves, 6 green chilies, ¼ tsp salt, and 1 cup water.

    • Cook for about 5 minutes until the leaves soften.

    • Let it cool, then blend into a smooth paste.

2.Marinate the Mutton:

  • Clean the mutton and marinate it with red chili powder, salt, and turmeric.

Set aside for at least 30 minutes.

3.Cook the Mutton:

  • In a pot, heat the marinated mutton for 2 minutes, allowing it to release moisture.

  • Add 3 cups of water and cook until the mutton becomes tender.

Once cooked, set it aside.

4.Prepare the Tempering:

  • Heat oil in a pot and add mustard seeds, cumin seeds, and dried red chili.

  • Add sliced onions and sauté until golden brown.

Mix in ginger-garlic paste and sauté until the raw smell disappears.

5.Combine Everything:

  • Add the cooked mutton to the pot and mix well.

Stir in the gongura paste and let it absorb all the flavors for 2-5 minutes.

6.Final Touch:

Sprinkle cumin-coriander powder and garnish with fresh coriander leaves.

7.Serving Suggestion:

  • Serve hot with steamed rice or roti.

    Enjoy your flavorful Andhra Gongura Mamsam!

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    Dum ka Ghosh https://biryanie.com/dum-ka-ghosh/ Thu, 03 Apr 2025 22:23:02 +0000 https://biryanie.com/?p=4017

    Dum ka Ghosh

    Dum Ka Gosht is a traditional Hyderabadi dish known for its rich flavors and royal presentation. This recipe is not only simple to prepare but also requires easily accessible ingredients, making it a favorite among many.

    Inroduction

    About this Recipe

    By: Asihwarya

    Dum Ka Gosht is a traditional Hyderabadi dish known for its rich flavors and royal presentation. This recipe is not only simple to prepare but also requires easily accessible ingredients, making it a favorite among many.

    Ingredients

    For the Aromatic Spice Paste:

    • 1 tbsp coconut powder

    • 6-7 green cardamoms

    • 4 cloves

    • Small pieces of cinnamon

    • Water (as needed for grinding)

    For the Mutton Marination:

    • ½ kg mutton (cut into pieces)

    • 2 tsp coriander powder

    • 1 tsp red chili powder

    • ½ tsp black pepper powder

    • 1 tsp roasted cumin powder

    • 1 tsp garam masala

    • ½ tsp turmeric powder

    • 1 tbsp ginger-garlic paste

    • ½ cup yogurt

    • ½ cup fresh mint leaves (chopped)

    • ½ cup fresh coriander leaves (chopped)

    Fried Onion Addition

    Fry 2 medium onions until golden brown. Let them cool in the fridge for 30 minutes, then crush them. Mix the crushed onions into the marinated mutton along with the oil used for frying. Optional: Add 1 tablespoon ghee for extra richness or 1 teaspoon raw papaya paste to speed up cooking.

    Marination

    Refrigerate the marinated mutton for at least 4-5 hours, preferably overnight, to intensify flavors. Seal the bowl properly to retain moisture.

    Cooking Process

    1. Transfer the marinated mutton to a heavy-bottomed pot.

    2. Cook on high heat for 5 minutes to warm up the ingredients.

    3. Meanwhile, heat a tava (griddle), then place the pot on it. Reduce the flame to low and slow cook for 30-35 minutes, adjusting based on whether papaya paste was used.

    Final Adjustments

    • If excess water remains, increase the flame to evaporate it.

    • If the mixture is too dry, add a little warm water.

    • Stir in chopped green chilies and fresh coriander for a fresh finish.

    Serving Suggestions

    Serve hot with naan, roti, or parathas for a flavorful and satisfying meal. Enjoy the rich, tender, and aromatic Dum Ka Gosht with family and friends!

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    Mutton Korma https://biryanie.com/mutton-korma/ Thu, 03 Apr 2025 17:57:08 +0000 https://biryanie.com/?p=4006

    Mutton Korma

    Mutton Korma is a traditional dish often prepared during festive occasions. This recipe is not only flavorful but also easy to make in large quantities, making it perfect for gatherings.

    Servings

    4

    Ready In:

    2hrs 45min

    Calories:

    610

    Good For:

    Lunch

    Inroduction

    About this Recipe

    By: Asihwarya

    Mutton Korma is a traditional dish often prepared during festive occasions, particularly. This recipe is not only flavorful but also easy to make in large quantities, making it perfect for gatherings.

    Ingredients

     

    • Mutton: 1 kg, bone-in pieces
    • Yogurt: 1 cup, whisked
    • Onions: 3 large, thinly sliced
    • Ginger-Garlic Paste: 2 tablespoons
    • Green Chilies: 2-3, slit (adjust to taste)
    • Oil or Ghee: ½ cup
    • Fresh Coriander Leaves: For garnish
    • Salt: To taste

    Spices:

    • Turmeric Powder: ½ teaspoon
    • Red Chili Powder: 1 teaspoon (adjust to taste)
    • Coriander Powder: 1 tablespoon
    • Cumin Powder: 1 teaspoon
    • Garam Masala Powder: 1 teaspoon
    • Whole Spices:
      • Bay Leaves: 2
      • Cloves: 4
      • Green Cardamom Pods: 4
      • Black Cardamom Pod: 1
      • Cinnamon Stick: 1-inch piece
      • Mace: 1 small piece
      • Nutmeg Powder: A pinch

    1. Marinate the Mutton:
      • In a large bowl, combine the mutton pieces with whisked yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, and salt.
      • Mix thoroughly to ensure the mutton is well-coated.
      • Cover and refrigerate for at least 2 hours, preferably overnight, to tenderize and infuse flavors.
    2. Prepare the Fried Onions (Birista):
      • Heat oil or ghee in a deep, heavy-bottomed pan over medium heat.
      • Add the sliced onions and fry until they turn golden brown and crispy. Stir frequently to prevent burning.
      • Once done, remove the onions with a slotted spoon and drain on paper towels. Set aside.
    3. Cook the Mutton:
      • In the same oil or ghee used for frying onions, add the whole spices: bay leaves, cloves, green cardamom, black cardamom, cinnamon stick, and mace. Sauté for a few seconds until aromatic.
      • Add the marinated mutton to the pan. Cook on medium-high heat, stirring occasionally, until the mutton changes color and the oil begins to separate from the mixture.
      • Lower the heat, cover the pan, and let the mutton cook in its own juices. Stir occasionally and cook until the mutton is tender. This may take about 45 minutes to an hour. If the mixture becomes too dry, add a little water as needed.
    4. Combine and Simmer:
      • Once the mutton is tender, add the fried onions (reserve some for garnish) and slit green chilies to the pan. Mix well.
      • Sprinkle garam masala powder, nutmeg powder, and adjust salt if necessary.
      • If a richer gravy is desired, add a few tablespoons of fresh cream or a handful of soaked and ground cashew nuts at this stage.
      • Simmer the curry for another 10-15 minutes, allowing all the flavors to meld together.
    5. Garnish and Serve:
      • Garnish the Mutton Korma with the reserved fried onions and freshly chopped coriander leaves.
      • Serve hot with naan, paratha, or steamed basmati rice.

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    Natukodi Curry https://biryanie.com/natukodi-curry/ Mon, 31 Mar 2025 16:53:34 +0000 https://biryanie.com/?p=3978

    Natukodi Curry

    This traditional dish made with tender country chicken, known for its rich aroma and nutritional benefits. Avoid using aged or fighting roosters, as their meat is tough and lacks the delicate flavors of a young bird.

    Servings

    4

    Ready In:

    2hrs 45min

    Calories:

    610

    Good For:

    Lunch

    Inroduction

    About this Recipe

    By: Anne Jangam

    This traditional dish is made with tender country chicken, known for its rich aroma and nutritional benefits. Avoid using aged or fighting roosters, as their meat is tough and lacks the delicate flavors of a young bird.

    Ingredients

     

    For the Chicken:

    • 1 kg tender country chicken (cut into pieces)
    • 1 tsp chili powder
    • ¼ tsp turmeric powder
    • ½ tsp salt
    • ¼ tsp oil
    • ½ tsp garam masala

    For the Wet Masala:

    • ½ tsp white sesame seeds
    • 1 tsp poppy seeds
    • 2 cloves garlic
    • 1-inch ginger piece
    • 2 tbsp dry coconut pieces
    • 6 cashew nuts
    • 1 onion (chopped)
    • 1 tomato (chopped)
    • 1 cup mint leaves
    • Handful of curry leaves
    • 4 cloves
    • 3 cardamoms
    • 1 small cinnamon stick
    • 1 bay leaf

    For Cooking:

    • 3 tbsp groundnut oil (palli oil)
    • 8 cloves
    • 6 cardamoms
    • 4 cinnamon sticks
    • 1½ tsp turmeric powder
    • 2 tsp red chili powder
    • 2 tsp coriander powder
    • ½ tsp black pepper powder
    • Fresh coriander leaves (for garnish)

    Preparation Steps

    1. Prepare the Chicken:

    • Clean the chicken thoroughly with turmeric and salt. Drain well.

    • Marinate with chili powder, turmeric, salt, oil, and garam masala. Set aside for 10 minutes.

    2. Prepare the Wet Masala:

    • Lightly dry roast sesame seeds and poppy seeds.

    • Blend together roasted seeds, garlic, ginger, coconut pieces, cashew nuts, onion, tomato, mint leaves, curry leaves, cloves, cardamoms, cinnamon, and bay leaf to make a smooth paste.

    3. Cooking the Curry:

    • Heat 3 tbsp groundnut oil in a pot.

    • Add the wet masala and sauté for a minute until fragrant.

    • Add the marinated chicken and cook for 5 minutes, stirring occasionally.

    • Pour in 3 cups of water, cover with a lid, and let it simmer for 10 minutes until the chicken is tender and the gravy thickens.

    4. Final Touch & Serving:

    • Sprinkle garam masala, coriander powder, and black pepper powder.

    • Garnish with fresh coriander leaves.

    • Serve hot with rice or roti.

    Step by Step Instructions

    Step 1  Prepare the Chicken:
    • Clean the chicken thoroughly with turmeric and salt. Drain well.

    • Marinate with chili powder, turmeric, salt, oil, and garam masala. Set aside for 10 minutes.

    Step 2  Prepare the Wet Masala:
    • Lightly dry roast sesame seeds and poppy seeds.
    • Blend together roasted seeds, garlic, ginger, coconut pieces, cashew nuts, onion, tomato, mint leaves, curry leaves, cloves, cardamoms, cinnamon, and bay leaf to make a smooth paste.
    Step 3 Cooking the Curry
    • Heat 3 tbsp groundnut oil in a pot.
    • Add the wet masala and sauté for a minute until fragrant.
    • Add the marinated chicken and cook for 5 minutes, stirring occasionally.
    • Pour in 3 cups of water, cover with a lid, and let it simmer for 10 minutes until the chicken is tender and the gravy thickens.

    Step 4 Final Touch & Serving
    • Sprinkle garam masala, coriander powder, and black pepper powder.
    • Garnish with fresh coriander leaves.
    • Serve hot with rice or roti.

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    Nellore Fish Curry https://biryanie.com/nellore-fish-curry/ Wed, 26 Mar 2025 21:15:02 +0000 https://biryanie.com/?p=3897

    Nellore Fish Curry

    A tangy and spicy fish curry originating from Nellore, Andhra Pradesh, characterized by its use of tamarind and a blend of aromatic spices. “Pulusu” refers to a sour stew.

    Servings

    4

    Ready In:

    2hrs 45min

    Calories:

    610

    Good For:

    Lunch

    Inroduction

    About this Recipe

    By: Anne Jangam

    A tangy and spicy fish curry originating from Nellore, Andhra Pradesh, characterized by its use of tamarind and a blend of aromatic spices. “Pulusu” refers to a sour stew.

    Ingredients

     

    • 6 tablespoon gingely (sesame) oil
    • ¼ teaspoon mustard seeds
    • ¼ teaspoon cumin seeds
    • ¼ teaspoon fenugreek seeds
    • 3 dried red chillies
    • 5 sprigs curry leaves
    • 8 cloves minced garlic
    • 4 green chillies
    • 15-20 shallots (small onions)
    • Big lemon size tamarind
    • 6 very ripe tomatoes
    • 1 teaspoon turmeric powder
    • 2 teaspoons red chilli powder
    • 3 teaspoons coriander powder (dhania)
    • 1.5 teaspoon salt
    • 500 grams fresh water fish with bones
    • Spice Powder :
      • ½ teaspoon fenugreek seeds
      • 1 teaspoon mustard seeds
      • 2 teaspoon cumin seeds
      • 1 teaspoon coriander seeds
      • 1 teaspoon black pepper

     

    • Heat 6-8 tbsp of gingely (sesame) oil in a pan. Add mustard seeds, cumin seeds, fenugreek seeds, dried red chilies, and plenty of curry leaves (about 5 sprigs). Fry until crisp.

    • Add minced garlic, chopped green chilies (to taste), and finely chopped shallots. Fry until lightly browned.

    • Soak a lemon-sized tamarind piece in 2 cups of water for 20 minutes. Squeeze and strain to remove seeds. Set aside.

    • Blend 6 tomatoes into a puree. Set aside.

    • Add tomato puree, tamarind pulp, 1 tsp turmeric, 2 tsp red chili powder, 3 tsp coriander powder, salt, and 2 more cups of water to the pan. Simmer covered on low for 30 minutes, stirring every 5 minutes, until oil floats on top.

    • Add fish pieces and cook for 7-8 minutes on low heat.

    • Meanwhile, dry roast fenugreek, cumin, coriander, mustard seeds, and black pepper on low heat for 5 minutes until fragrant. Cool, then grind into a fine powder.

    • Add the spice powder to the curry, simmer for a minute, then remove from heat. Serve hot with rice.

    Step by Step Instructions

    Step 1
    Heat 6-8 tablespoons of Gingely (sesame) Oil in a pan. Be generous with the oil. Add in the mustard seeds, cumin seeds, fenugreek seeds, dried red chillies and curry leaves. Lots of curry leaves. I used about 5 sprigs. Fry until the curry leaves are crisp.
    Step 2
    Add in the finely minced garlic, chopped green chillies and finely chopped shallots (small onions). Add green chillies according to your taste. Fry till they are lightly brown. The oil will bubble up if you are using gingely oil. Its fine.
    Step 3

    Soak a big lemon size tamarind in 2 cups of water. Let it soak for 20 minutes. Make a pulp by squeezing the tamarind well. Strain the pulp to get rid of the seeds. Set aside.

    Step 4

    Puree 6 tomatoes in a blender. Set aside.

    Step 5

    Add tomato puree, tamarind pulp, 1 tsp turmeric, 2 tsp red chili powder, 3 tsp coriander powder, salt, and 2 more cups of water to the pan. Simmer covered on low for 30 minutes, stirring every 5 minutes, until oil floats on top.

    Step 6

    Add fish pieces and cook for 7-8 minutes on low heat.

     

    Step 7

    Meanwhile, dry roast fenugreek, cumin, coriander, mustard seeds, and black pepper on low heat for 5 minutes until fragrant. Cool, then grind into a fine powder. 

    Step 8

    Add the spice powder to the curry, simmer for a minute, then remove from heat. Serve hot with rice.

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