Hyderabadi Mutton Haleem Recipe in Easy Steps

Hyderabadi Mutton Haleem Recipe: Ramadan is near and everyone is busy in its preparation and haleem is its main meal. Everyone loves mutton Haleem and looks for its recipe. So today I’m sharing the best and easy steps for Hyderabadi mutton haleem recipe. Enjoy this tasty and spicy Mutton Haleem and Wish you all a very Happy Ramadan!!!

Category	Mutton
Cuisine	Hyderabadi
Preparation Time	40 mins
Cooking Time	2 hours
Servings	4

Ingredients Required for Hyderabadi Mutton Haleem Recipe

·         Mutton                                           1 kg

·         Broken Wheat/ Wheat Porridge      200 gms  

·         Ginger-Garlic paste                         4 tsp

·         Urad daal                                        1 cup

·         Chana daal                                      1 cup

·         Red Chilli powder                           1 tsp

·         Turmeric powder                             ½ tsp

·         Curd                                                1 to 1 ½ cup

·         Onion                                              2 cups, Finely sliced

·         Cardamom                                      2-3  pieces

·         Small cinnamon sticks                      2

·         Cloves                                             4

·         Coriander powder                           1 tsp

·         Garam Masala powder                   ¼ tsp

·         Cumin seeds powder                      ¼ tsp

·         Black Pepper corns                        ½ tsp 

·         Ghee                                               1 tbsp

·         Fresh coriander leaves                    ½ cup

·         Fresh mint leaves                            ½ cup

·         Green chillies                                  4

·         Tomato                                          1, finely chopped

·         Cashew nuts                                   ½ cup

·         Salt to taste

·         Oil as per the quantity

How to Prepare Hyderabadi Mutton Haleem Recipe?

·         Clean, wash and rinse mutton thoroughly

·         Soak broken wheat, urad and chana daal in water for 4 hrs. Make sure water should be double the quantity of dal and wheat mixture

·         Take a pressure cooker, pour 4 tsp oil, add one cup of chopped sliced onions and fry till they turn golden brown

·         Now add cardamom, cinnamon and clove pieces to the fried onions and fry them for two minutes

·         Next add mutton pieces in to the cooker.  Add turmeric powder, red chilli powder and one cup of water, stir well and close the lid of the cooker

·         Leave it on a full flame for 15min or 5 whistles!

·         Once the pressure goes off open the lid and neatly separate the meat from bones using a table knife and fork

·         Keep the separated meat pieces in cooker; add one tsp salt, one tsp coriander powder, ¼ tsp Garam masala and jeera powder, 4 green chillies, half cup coriander leaves, 5-6 mint leaves and chopped tomato, curd and a cup of water. Mix the contents well and close the lid of the cooker and pressure-cook for 20 minutes on high flame

·         Meanwhile take another aluminum container and add soaked broken wheat, urad and chana dal mixture in it

·         Pour 2 glasses of water

·         Add the separated bones to the dal and wheat mixture. Add ¼ tsp turmeric powder, ½ tsp salt and cook for 20 min and keep stirring every minute to get good texture of haleem

·         Once cooked for 20 min, put off the flame and mash the mixture for five minutes with wooden churner

·         Now add cooked mutton to the dal mixture container. Turn on the stove and cook the mixture in the container on low flame for one hour while stirring for every 3min

·         If the mixture became a thick paste and is turned to a golden color, put off the flame. Do not overcook

·         Add a table spoon of ghee in a small container and fry the black pepper corns and mix it with the haleem which turned to golden color

·         Use fried onions and cashew nuts as topping and also garnish the haleem with coriander leaves

·         That’s all. Your tasty Hyderabadi haleem is ready. Serve hot with sliced lemons

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Learn How to Make Spicy Chicken Sesame Gold Coin | Easy Recipe

Spicy Chicken Sesame Gold Coin Recipe!! Would like to have some spicy, a bit crunchy and lip smacking starter? But don’t want any heavy dish like rice dishes? Then try this Spicy Chicken sesame Gold Coin. This Chicken Gold Coin is a simple, light, crunchy, lip smacking delicious starter. Earlier, I have posted the recipe of Sesame Vegetable Gold Coin and today I’m posting Sesame Chicken Gold Coin Recipe. Talking about Chinese Chicken Gold Coins, it’s a popular starter prepared in many occasions using minced Chicken and Bread. It looks too awesome and appealing and taste fabulous as well. So today I planned to prepare this tasty starter Sesame Chicken Gold Coin Recipe and what about you all? Below is the simple and step procedure on how to make Chicken Gold Coin. Enjoy eating Gold Coins!!

Category	Chicken
Cuisine	Chinese
Preparation Time	1 hour
Cooking Time	30 mins
Servings	4

Ingredients Required for Spicy Chicken Sesame Gold Coin Recipe

·         Bread slices                        8

·         Chicken                              300 gms, Minced

·         Onion                                 1small, finely chopped

·         Ginger                                ½ inch piece

 ·         Garlic                                4 -6 Cloves, Finely chopped

·         Eggs                                   2

·         Coriander (dhania)              1, finely chopped

·         Spring onions                      2, finely chopped

·         Red chilli powder               ¼ tsp 

·         Soy sauce                          1 tsp 

·         plain flour (maida)              ½ cup

·         Sesame seeds (til)              2 tbsp

·         Oil for deep frying

·         Salt to taste

·         Pepper to taste

How to Prepare Chicken Gold Coin?

For the Filling

·         Wash cleanly, drain and mince the chicken again, as with well minced chicken you can make balls easily

·    Take a vessel and add chopped onions, soy sauce, red chilli powder, 1 egg, pepper, ginger, garlic, coriander and salt and mix well

·         Add the above mixture well minced chicken

·         That’s all, keep this filling aside

 Proceeding to Gold Coin

·         Take bread slices and it’s time to cut these slices in round shape. This can be done with the help of biscuit cutter
             If you don’t have cutter, use sharp edge glass, or bottle lid

·         Cut two coins from one each slice

·         Beat 1 egg in bowl, brush one side of each bread circles with egg

·         Take some chicken filling you prepared earlier, spread it over the each circle and press gently by hand

·         Dissolve flour in little amount water to make soft paste and apply it over the bread

·         Spread bread crumbs and sesame over it

·         Refrigerate them for 40 mins

·         Now take a large frying pan, heat oil. When it is hot enough fry the bread circles till they are golden brown

·         Remove them on an absorbent paper or tissue paper to drain excess oil

·         Serve hot with chilli garlic sauce

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Cooking Tips by Chef Sanjeev Kapoor | How to Make Butter Chicken Recipe

How to make Butter Chicken Recipe: Try this tasty and fabulous variant of Chicken this occasion. This chicken variant is also known as Murg Makhani. This recipe is one of the best recipes in Hyderabad and in whole India. This dish is even popular all around the world. Murg Makhani or Butter Chicken taste awesome with parathas or Naan. Below are the simple steps of Butter Chicken Recipe. Enjoy Murg Makhani with hot or mild gravy.

Category	Chicken
Cuisine	Hyderabadi
Preparation Time	30 mins
Cooking Time	35 min
Servings	4

Ingredients for Butter Chicken

·         Chicken                             800 grams

·         Lemon juice                       1 tbsp

·         Red chilli Powder               1 tsp

·         Salt to taste

·         Butter                                2 tbsp

For marinade 

·         Yogurt                               1 cup

·         Salt to taste

·         Garlic paste                       ½ tsp

·         Garam masala powder      ½ tsp

·         Red chilli powder              1 tsp

·         Ginger paste                     2 tbsp

·         Lemon juice                      2 tbsp

·         Mustard oil                       2 tbsp

For Makhani Gravy 

·         Butter                               50 grams

·         Ginger paste                     1 tbsp

·         Green chillies                    4 – 5 chopped

·         Red chilli powder             1 tbsp

·         Salt to taste

·         Dry fenugreek leaves        ½ tsp

·         Whole garam masala        1 tbsp

·         Garlic paste                      1 tbsp

·         Tomato puree                   400 grams

·         Garam masala powder      ½ tsp

·         Honey                              2 tbsp

·         Cream                              1 cup

Method to Prepare Butter Chicken

·         Take breast and leg pieces of chicken, make slits with a sharp knife on it

·         Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside         for half an hour

·         Drain the extra water from yogurt by hanging it in a muslin cloth for fifteen to twenty               minutes

·         Now add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder         and mustard oil to yogurt

·         Mix this above marinade to the chicken pieces and refrigerate for three to four hours

·         Put the chicken onto a skewer and cook in a medium hot tandoor or in a preheated              oven (200°C) for ten to twelve minutes or until almost done

·         Darn this with butter and cook for more two minutes. Remove and set aside

·         Take a pan and heat butter in it. Pour green cardamoms, cloves, peppercorns and              cinnamon and sauté for two minutes. Now add ginger-garlic paste and chopped green chillies and cook for more two minutes

·         Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water        to the heated butter and bring it to a boil

·         Reduce heat and simmer for ten minutes. Add sugar or honey and powdered dry            fenugreek leaves (kasuri methi)

·         Now add cooked tandoori chicken pieces to the gravy. Simmer for five minutes and then         add fresh cream

·         Serve hot with naan or parantha

Tip

Better to heat kasuri methi in the oven for sometime or fracas it on a pan / griddle plate to make it crisp. With this you can crush it to powder with your hand.

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Recipe- Chicken Masala with Red & Spicy Gravy

Chicken Masala with Red Spicy Gravy Recipe: 

Here comes the most beloved chicken variety of Hyderabadi which is mostly prepared in Muslim wedding or at any family gathering. The reason behind its popularity is its authentic royal flavor that goes excellent with rumali rotis, Parathas or any normal chapattis. You can even have this variety of chicken with plain rice. Further this is very simple recipe and can be prepared quickly. It’s better to marinated chicken for more time so that your dish will be tastier. Make sure you marinate chicken at least for an hour. Be careful while stirring. Without much delay let’s start with this Hyderabadi flavored non vegetarian recipe. Below are the simple steps on how to prepare this easy Chicken Masala with gravy.

Category	Chicken
Cuisine	Hyderabad
Preparation Time	30 min
Cooking Time	30 min
Servings	5

Ingredients For Hyderabadi Chicken Masala with Red Spicy Gravy

·         Chicken                             1 Kg

·         Curd                                 200 gm

·         Ginger – Garlic                  1 tbsp, paste

·         Red chilli                           1 tbsp, powder

·         Turmeric                            ½ tsp

·         Onion                               250 gm, Finely sliced

·         Vinegar                            1 tbsp

·         Tomato sauce                   1 tbsp

·         Green Chilli Sauce            1 tbsp

·         Red food Color                2 tsp

·         Cashew                            25 gm, powdered

·         Almond                            10 – 15, powdered

·         Oil                                    200 gm

·         Shahzeera                         2 tsp, powder

·         Cinnamon                         1 inch, 4 sticks

·         Coriander leaves               1 bunch, chopped

·         Mint Leaves                      1 cup, chopped

·         Soya Leaves                     1 bunch, chopped

·         Elaichi                               2 tsp, powder

·         Cloves                              4 – 5

·         Lemon                              2

·         Salt to taste

Method to Prepare Chicken Masala with Red Spicy Gravy

·         Wash and rinse chicken well

·         Add curd, red chilli, salt, ginger – garlic paste, green chilli sauce, tomato sauce,             vinegar, red food color, cashew powder, almond powder and Turmeric powder to chicken           and mix well

·         Marinate this mixture for at least an hour

·         Take a pan, pour oil, add chopped onion and sauté till they turn brown

·         Remove onion on the tissue to strain excess oil

·         Apart some onion and crush the rest

·         Add crushed onion to the chicken mixture

·         After an hour, switch on the stove and put the chicken mixture vessel over the stove

·         Cook for 10 minutes covered. Add the oil remained after frying onion

·         Add chopped coriander, mint, soya leaves, elaichi powder, and cloves

·         Cook covered until the chicken is cooked tender soft and water is completely drains up.        Pour uncrushed onion

·         Put off the flame. Add lemon juice and stir well so that juice is mixed equally

·         That’s all. Your favorite Hyderabadi wedding special Red Chicken recipe

·         Serve with Rumali rotis, Chapati or parathas

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Tags: 

Spicy Chicken Masala Curry, Chicken Masala, How to make Masala Chicken with r Spicy Gravy, Chicken Masala with Red & Spicy Gravy, Best way to make Chicken Masala with red spicy gravy, Chicken Masala recipe, Indian recipes

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Chicken Pakode Recipe from Zamah Recipes

Chicken Pakode turns out to be a best starter or side dish to be served in parties. This snack is prepared with Chicken, Gram Flour and few other ingredients. This Indian chicken snack can also be served with evening tea. Follow given recipe to prepar

e this simple and spicy snack.

Category	Chicken
Cuisine	Indian
Preparation Time	10 min
Cooking Time	20 min
Servings	8

What are the ingredients I need to make Chicken Pakode?

·         Chicken                             1 kg, boneless

·         Oil for deep frying

·         Red chili                             2 tbsp

·         Coriander powder              1 tsp

·         Turmeric                             ½ tsp

·         Onion                                 1 medium sized, finely sliced

·         Salt to taste

·         Ginger – Garlic paste          2 tbsp

·         Water                                 2 cup

·         Gram Flour (Besan)            2 cup

·         Coriander                           2 tbsp

What is the method to prepare Chicken Pakode?

·         Wash and rinse chicken thoroughly. Cut them in small pieces

·         Heat 2 tbsp oil in a vessel, add chopped onion and sauté till it turns golden in color

·         Add ginger – garlic paste and cook for ½ a minute

·         Now add salt, red chili, turmeric and coriander powder and cook till gravy starts leaving         oil

·         Next add chicken and sauté till 5 – 7 minutes

·         Pour 2 cups of water and cook covered till water drains up completely. Put off the flame.

·         Take a bowl; add gram flour, ½ tsp salt, ½ tsp red chili, a pinch turmeric and coriander         powder. Add water and prepare smooth paste

·         Now dip cooked chicken pieces into gram flour paste and fry them till they turn golden        brown

·         Serve hot!!

         

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