Hyderabadi Raw Meat Biryani

Hyderabadi biryani is one of the most popular biryani recipe. Create it at home to make a mark at your dinner party! Half boiled rice layered with fried onions, mint, cooked chicken, slow cooked 'dum' style.

Hyderabadi Dum Biryani is world famous dish from India, native to Hyderabad. This non-vegetarian delicacy is an authentic Hyderabadi rice preparation which is a meal in itself.
Coupled with flavors of spices delicately combined with rice and chicken makes an aromatic combination that is hard to resist. How to make this Biryani recipe? This rice dish has two major ingredients – chicken and basmati rice.
The rest is playing around with ingredients and spice mix to create this flavorful Chicken Biryani.

 

Ingredients

Chicken (pieces)	1 kg
Rice (soaked)	1 kg
Yogurt	1 cup
Black peppercorns	8
Black cumin seeds	1 tsp
Cloves	4
Green cardamoms	8
Red chili powder	1 tbsp
Yellow food color	Little
White vinegar	1 tbsp
Raw papaya (paste)	2 tbsp
Garlic/ginger paste	1 ½ tbsp
Mint leaves (cut finely)	1 bunch
Onions (cut finely)	4
Lemons	6
Green chilies	6
Milk (hot)	1 cup
Salt	To taste
Clarified butter	1 cup

Method

Marinate chicken with papaya, red chilies, garlic/ginger, juice from 2 lemons, cardamoms, 1/2 mint, green chilies, black pepper and cloves; set aside for hour.

Cook over low flame until meat is tender and water dries.

Heat oil in a separate pot; fry onions and remove.

Add chicken to same pot and fry.

Par-boil rice with remaining mint, 6 green chilies, remaining cardamoms, black cumin, vinegar and salt in a separate pot.

Grease the bottom of a pot; layer it with 1/2 rice, followed by chicken, 1/2 onions, juice from 2 lemons, and remaining rice.

Sprinkle food color resolved in milk over rice.

Add remaining onions and juice from remaining lemons; put on dum.

Gram Flour Potato Parathy

Aloo Paratha is an easy to make breakfast dish. This traditional breakfast recipe is perfect for weekend mornings and is a complete meal in itself, this paratha recipe tastes great when served with raita and pickle.
Aloo Parathas (Parantha) are a staple dish in many Pakistani households. Warm flatbread stuffed with a spicy potato mixture, Aloo Parathas can be enjoyed with yogurt, pickle or with any curry. The chapatti and vegetable “all in one” design of Aloo Parathas make them a great meal on the go all by themselves. Pack some in the kids’ lunchboxes or for you “soccer Moms”, take some in the car with you for a quick snack in between activities. Try this simple and healthy recipe!

Ingredients

Whole-wheat flour (sieved)	1 cup
Gram flour (sieved)	2 cups
Potatoes (boiled and mashed)	½ kg
Green chilies (chopped)	4
Lemons	2
Mint leaves (chopped)	½ bunch
Fresh coriander (chopped)	½ bunch
Black pepper (crushed)	1 tsp
Cumin seeds (roasted and powdered)	1 tsp
Red chili powder	1tbsp
Refined flour (made into paste with water)	2 tbsp
Salt	To taste
Clarified butter	For frying

Method

1. Knead whole-wheat flour, gram flour and salt with Luke-warm water into dough.
2. Mix red chilies, green chilies, mint leaves, coriander, lemon juice, black pepper and salt in potatoes.
3. Make small balls from dough and roll out into discs; spread potato mixture on top of 1 disc; apply flour paste along the edges; place another disc on the top and press edges together.
4. Lightly flatten with rolling pin.
5. Put little clarified butter on an iron griddle; fry paratha on both sides and remove. 

Chicken Parathy

Chicken paratha is a common dish in Asian countries. It is wheat based cover in which chicken is filled with spices.

Stuffed parathas are loved by all. These are the most suitable options for lunch boxes, tiffins and food during travel. You can either use the Chicken Kheema packet readily available in stores or mince the boneless meat pieces at home.
Mostly people only make vegetable filling parathas.But why restrict parathas to only veggies? Thats when I thought of these Chicken Parathas. Wheat base, Chicken filling and shallow fried- all these things make this chicken paratha recipe quite a healthy meal option.As with all parathas the no-leak possibility makes this chicken paratha a great tiffin-box option too.

It’s pretty easy to make the chicken keema paratha and you don’t even need any side dish or curry to serve along with it. You can plainly serve it with some cool curd, achaar or mint chutney.

Ingredients

Chicken pieces (boneless)	½ kg
Lemon	1
Garlic (with skin)	2 cloves
Black peppercorns	4
Green chilies (chopped)	6
Fresh coriander (chopped)	1 bunch
Black pepper (crushed)	1 tsp
Cottage cheese (cut finely)	400 grams
Whole-wheat flour (sieved)	½ kg
Refined flour (made into paste with water)	1 tsp
Water	½ kg
Salt	To taste
Clarified butter	For frying

Method

1. Mix salt in whole-wheat flour and knead into dough with Luke warm water; set aside for little while.
2. Boil chicken in water with garlic and black peppercorns until dry; cut chicken into small pieces.
3. Mix chicken, cheese, green chilies, coriander, crushed black pepper, lemon and salt in a bowl.
4. Make small balls from dough and roll out into discs.
5. Spread chicken mixture on one disc; apply flour paste around edges; place another disc on top and press edges together; flatten lightly with rolling pin.
6. Put little clarifies butter on an iron griddle; fry parathy golden from both sides; remove.

Lemon and Mint Drink

Lemon and Mint is usually used to refresh our self as well as refresh our digestive system 

This is a quick lemon and mint juice recipe which is easy to make and healthy to use. Lemons has its own properties for which it is used most excessively. Lemon contains vitamins and some healthy minerals that help us digest our food and keep our digestive system fresh. It is said that if you are using lemon daily, you are cleaning your body daily.

The mentha, or mint, family refers to a group of around 15 to 20 plant species, including peppermint and spearmint.

Mint has one of the highest antioxident capacities of any food. Learning how to use fresh herbs and spices such as mint to add flavor when cooking can also help to cut down on sodium intake.

Mint is believed to have a number of health benefits.

Allergies: Mint plants contain an antioxidant and anti-inflammatory agent called rosmarinic acid. This has been studied for its effectiveness in relieving seasonal allergy symptoms, revealing a promising natural treatment

Common cold: Mint contains menthol, a natural aromatic decongestant that helps to break up phlegm and mucus, making it easier to expel. Menthol also has a cooling effect and can help relieve a sore throat, especially when combined with tea.

Indigestion and gas: Mint is a calming and soothing herb that has been used for thousands of years to aid with upset stomach or indigestion. Mint is thought to increase bile secretion and encourage bile flow, which helps to speed and ease digestion (and which may also support healthy cholesterol levels). Peppermint is also thought to relieve pain and discomfort from gas and bloating. Peppermint tea is a common home remedy for flatulence.

Gastric ulcers: In a study in animals, menthol was found to help protect the lining of the stomach from the negative effects of indomethacin and ethanol, giving it a potential role in preventing gastric ulcers associated with alcohol consumption and regular use of painkillers.

Pain relief: Applying peppermint extract externally has been found to increase pain threshold in humans. Part of the bush mint family (Hyptis), Brazilian mint (Hyptis crenata) has been found to be as effective for pain relief as a synthetic aspirin-style drug indomethacin when taken as a "tea."

Skin: When applied topically in oil, ointment or lotion, mint has the effect of calming and cooling skin affected by insect bites, rash or other reactions.

After seeing both lemon and mint benefits lets get started with the recipe

Ingredients 

Lemons (with skin)	4
Mint leaves (chopped)	1 bunch
Water	3 cups
Black pepper (crushes)	To taste
Sugar	1 ½ cup
Ice	As required

Method

1. Remove seeds in lemons.
2. Blend lemons, sugar, water and mint leaves in a blender.
3. Remove in glasses.
4. Add ice and black pepper; garnish with mint leaves, serve.

Cabbage and Cheese Rolls

Ingredients

Cabbage (cut finely)	1
Cottage cheese (cut finely)	400 grams
Bread	8 slices
Black pepper (crushed)	1 tsp
Fresh coriander (chopped)	1 bunch
Green chillies (chopped)	2
Refined flour (dissolved in water)	1 tbsp
Egg whites (beaten)	2
Salt	To taste
Oil	For frying
Tomato ketchup	For serving

Method

1. Remove crusts from bread slices; gently flatten slices with rolling pin.
2. Mix cabbage, cheese, green chillies, coriander, black pepper and salt in a bowl.
3. Place little mixture on one end of bread slice; brush flour paste and eggs on all four edges; roll bread while pressing ends closed. Repeat process to make more rolls.
4. Heat oil in a wok; fry rolls golden and remove on absorbent paper.
5. Serve with tomato ketchup.

Undercut Rolls

Undercuts with spicy gravy are famous and a traditional dish in Pakistan. They are usually made on Eid-ul-Azha.

Usually every dish is available in market but when we make it at home it gives us a unique satisfaction of health and spices of our own hands. I am going to tell you this recipe with a little twist which make it different and delicious too.

Lets get started with the recipe.

Undercut Ingredients

Beef Undercut strips	½ kg
Lemons	2
Red chillies (crushed)	1tsp
Garlic/ginger paste	1 tbsp
Raw Papaya (paste)	2 tbsp
Bihari masala (packaged)	2 tbsp
Salt	To taste
Oil	As required

Parathy Ingredients

Whole-wheat flour (sieved)	1 cup
Refined flour (sieved)	2 cups
Clarified butter	½ cup
Salt	To taste

Chutney Ingredients

Tamarind pulp	1 cup
Black salt powder	1 pinch
Red chilli powder	1 tsp
Dry ginger powder	1 tbsp
Cumin seeds (roasted and powdered)	1 tbsp
Salt	To taste
Lemon juice, onion rings, chopped green chillies and mint leaves	To put in rolls

Method

1. Mix all undercut ingredients and set aside.
2. Mix whole-wheat flour and salt in refined flour; knead into dough with Luke-warm water.
3. Roll out into discs; apply clarified butter; reshape into balls and roll out into discs again.
4. Oil griddle and fry parathy on both sides.
5. Cook all chutney ingredients in a saucepan for a few minutes.
6. Mix lemon, onion, green chillies and mint leaves in a bowl.
7. Oil a frying pan; fry undercut golden from both sides. Remove.
8. Place some undercut in center of paratha; add little chutney and onion mixture; roll.
9. Repeat process to make more rolls.