Food Recipes

Gongura Chicken

## Gongura Chicken Recipe (Andhra Style)

### Description

Gongura Chicken is a classic South Indian (Andhra Pradesh) dish made with **gongura leaves (sorrel leaves)** and chicken. The dish is known for its **distinct tangy flavor**, balanced with spices and slow-cooked chicken. It pairs exceptionally well with steamed rice, jowar roti, or chapati.

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## Ingredients

### For Marinating Chicken

* Chicken (bone-in preferred) – 750 grams
* Turmeric powder – ½ teaspoon
* Red chili powder – 1½ teaspoons (adjust to taste)
* Salt – to taste
* Lemon juice – 1 tablespoon (optional)
* Ginger-garlic paste – 1½ tablespoons

### For Gongura Paste

* Gongura leaves (sorrel leaves) – 2 packed cups
* Green chilies – 4 to 5
* Garlic cloves – 6 to 8

### For Cooking

* Oil – 3 tablespoons
* Onions (finely sliced) – 2 large
* Curry leaves – 2 sprigs
* Mustard seeds – 1 teaspoon
* Cumin seeds – 1 teaspoon
* Coriander powder – 2 teaspoons
* Garam masala – 1 teaspoon
* Black pepper powder – ½ teaspoon
* Water – as required

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## Instructions

### Step 1: Prepare Gongura Paste

1. Wash the gongura leaves thoroughly and separate the leaves from thick stems.
2. Heat a pan without oil and lightly sauté the gongura leaves until they wilt and reduce in volume.
3. Add green chilies and garlic, sauté for another 1–2 minutes.
4. Allow the mixture to cool, then grind it into a coarse paste without adding water. Set aside.

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### Step 2: Marinate the Chicken

1. In a large bowl, add chicken pieces.
2. Add turmeric powder, red chili powder, salt, ginger-garlic paste, and lemon juice.
3. Mix well and marinate for at least **30 minutes** (longer marination enhances flavor).

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### Step 3: Cook the Chicken

1. Heat oil in a deep pan or kadai.
2. Add mustard seeds and allow them to splutter.
3. Add cumin seeds and curry leaves.
4. Add sliced onions and sauté until golden brown.
5. Add the marinated chicken and cook on medium heat for 8–10 minutes, stirring occasionally, until chicken releases moisture.

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### Step 4: Add Gongura Paste

1. Add the prepared gongura paste to the chicken.
2. Mix thoroughly so the chicken is well coated.
3. Add coriander powder and black pepper powder.
4. Cover and cook on low heat for 10–15 minutes until the chicken is tender.

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### Step 5: Final Touch

1. Add garam masala and mix well.
2. Adjust salt if required.
3. Cook uncovered for 5 minutes to thicken the gravy or leave semi-dry based on preference.
4. Switch off the heat and rest for 5 minutes before serving.

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## Serving Suggestions

* Serve hot with **steamed rice**, **rasam**, or **ghee**
* Pairs well with **jowar roti**, **chapati**, or **plain dosa**

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## Food Categories

Indian, South Indian, Andhra Cuisine, Non-Vegetarian, Chicken Recipes, Traditional Food, Spicy Food

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## Meal Category (Time of Consumption)

Lunch, Dinner

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## Meal Type

Main Course

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Kathi Roll

## 🌯 Kathi Roll – Detailed Recipe

### **Food Categories**

Street Food, Indian Cuisine, Wraps & Rolls, Non-Vegetarian / Vegetarian (optional), Fast Food

### **Meal Category**

Breakfast, Lunch, Dinner, Evening Snack

### **Meal Type**

Main Course, On-the-Go Meal

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## **Ingredients**

### **For the Paratha (Wrap)**

* All-purpose flour (maida) – 1½ cups
* Salt – ½ teaspoon
* Sugar – ½ teaspoon (optional)
* Oil – 1 tablespoon
* Water – as needed (to make soft dough)
* Oil or butter – for cooking

### **For the Egg Layer (Optional but Traditional)**

* Eggs – 2 (beaten)
* Salt – a pinch

> *For a vegetarian version, skip the egg layer.*

---

### **For the Filling (Chicken Version – Classic Kathi Roll)**

#### **Chicken Marinade**

* Boneless chicken (thin strips) – 250 grams
* Yogurt – 2 tablespoons
* Ginger-garlic paste – 1 tablespoon
* Red chili powder – 1 teaspoon
* Turmeric powder – ¼ teaspoon
* Garam masala – ½ teaspoon
* Coriander powder – 1 teaspoon
* Lemon juice – 1 tablespoon
* Salt – to taste
* Oil – 1 tablespoon

#### **Cooking the Chicken**

* Oil – 1 tablespoon
* Onion – 1 medium, sliced
* Green chilies – 1–2, slit
* Capsicum – ½ cup, thinly sliced (optional)

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### **For Assembly & Toppings**

* Onion – 1 large, thinly sliced
* Lemon juice – 1 tablespoon
* Chaat masala – ½ teaspoon
* Green chutney – 2–3 tablespoons
* Mayonnaise or yogurt sauce – as needed
* Fresh coriander leaves – chopped

---

## **Instructions**

### **Step 1: Prepare the Dough**

1. In a bowl, mix flour, salt, sugar, and oil.
2. Gradually add water and knead into a soft, smooth dough.
3. Cover and rest the dough for 20–30 minutes.

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### **Step 2: Cook the Chicken Filling**

1. Mix all marinade ingredients with chicken and let it rest for at least 30 minutes (longer for better flavor).
2. Heat oil in a pan, add marinated chicken, and cook on medium-high heat until fully cooked and slightly charred.
3. Add sliced onions, green chilies, and capsicum. Sauté for 2–3 minutes.
4. Adjust seasoning and keep aside.

---

### **Step 3: Make the Parathas**

1. Divide the dough into equal balls.
2. Roll each ball into a thin circle.
3. Heat a tawa or flat pan, place the rolled paratha, and cook until light brown spots appear on both sides.
4. Drizzle oil or butter while cooking for crispness.

---

### **Step 4: Add Egg Layer (Optional)**

1. Pour some beaten egg over one side of the paratha while it’s on the pan.
2. Spread evenly and cook until the egg sets.
3. Flip briefly to cook the egg side and remove from heat.

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### **Step 5: Assemble the Kathi Roll**

1. Place the paratha (egg side up) on a flat surface.
2. Spread green chutney and mayonnaise/yogurt sauce.
3. Add cooked chicken filling in the center.
4. Top with sliced onions, lemon juice, chaat masala, and coriander leaves.
5. Roll tightly and wrap one end with paper or foil.

---

## **Serving Suggestions**

* Serve hot with extra green chutney or spicy sauce.
* Can be customized with paneer, mixed vegetables, or soy chunks for vegetarian versions.

---

## **Notes**

* Kathi Rolls are highly customizable and can be made spicy or mild.
* Ideal as a quick meal or street-style comfort food.

Kothu Parotta

## Kothu Parotta – Detailed Recipe

### Food Categories

Street Food, South Indian Cuisine, Tamil Nadu Special, Non-Vegetarian (or Vegetarian), Comfort Food

### Suitable For

Lunch, Dinner (also commonly eaten as late-night food)

### Meal Type

Main Course

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## Ingredients

### For Kothu Parotta Base

* Parotta – 4 to 5 (preferably leftover, chopped finely)
* Oil – 2 to 3 tablespoons
* Onion – 2 medium, finely chopped
* Green chilies – 2, finely chopped
* Ginger-garlic paste – 1 tablespoon
* Curry leaves – 1 sprig
* Tomato – 1 medium, finely chopped

### Spices

* Turmeric powder – ¼ teaspoon
* Red chili powder – 1 teaspoon (adjust to taste)
* Coriander powder – 1 teaspoon
* Garam masala – ½ teaspoon
* Salt – to taste
* Pepper powder – ½ teaspoon (optional, for extra flavor)

### Protein Options (choose one)

* Egg – 2 to 3, beaten
  **or**
* Cooked chicken (boneless, shredded) – 1 cup
  **or**
* Mixed vegetables (carrot, beans, cabbage, peas) – 1 cup

### Additional Ingredients

* Kothu parotta salna / kurma / chicken gravy – ½ to 1 cup (important for authentic flavor)
* Fresh coriander leaves – 2 tablespoons, finely chopped
* Lemon juice – 1 teaspoon (optional)

---

## Instructions

### Step 1: Prepare the Parotta

1. Stack the parottas and chop them into small bite-sized pieces using a sharp knife.
2. Set aside. Slightly dry parottas work best as they absorb flavors well.

### Step 2: Sauté the Base

1. Heat oil in a wide, heavy-bottomed pan or kadai on medium heat.
2. Add curry leaves and let them splutter.
3. Add chopped onions and sauté until they turn translucent.
4. Add green chilies and ginger-garlic paste. Cook until the raw smell disappears.

### Step 3: Add Vegetables or Chicken

* **For chicken**: Add shredded cooked chicken and sauté for 2–3 minutes.
* **For vegetables**: Add mixed vegetables and cook until soft.
  Stir well to combine with the onion mixture.

### Step 4: Spice It Up

1. Add turmeric powder, red chili powder, coriander powder, garam masala, pepper powder, and salt.
2. Mix well and cook for 1–2 minutes until the spices release aroma.

### Step 5: Add Tomato

1. Add chopped tomatoes and cook until they turn soft and slightly mushy.
2. The mixture should look well-blended and slightly oily.

### Step 6: Scramble the Eggs (if using)

1. Pour beaten eggs into the pan.
2. Stir continuously and scramble until the eggs are fully cooked and mixed with the masala.

### Step 7: Add Parotta and Gravy

1. Add the chopped parotta to the pan.
2. Pour in salna or gravy gradually while mixing.
3. Using a spatula, keep chopping and mixing the parotta with the masala until everything is well combined and moist.

### Step 8: Final Touch

1. Cook on medium-low heat for 3–5 minutes, stirring constantly.
2. Add lemon juice if desired and mix well.
3. Garnish with fresh coriander leaves.

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## Serving Suggestions

* Serve hot with extra salna, raita, or plain onion salad.
* Best enjoyed fresh, straight from the pan, for authentic street-style taste.

Chicken Bhuna Masala

## Chicken Bhuna Masala Recipe

### Description

Chicken Bhuna Masala is a rich, thick, and intensely flavored Indian dish where chicken is slow-cooked in a reduced onion-tomato masala with aromatic spices. The term *“bhuna”* refers to the cooking technique of sautéing spices and meat until the masala becomes thick, glossy, and coats the chicken beautifully.

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## Ingredients

### Main Ingredients

* Chicken (bone-in preferred) – 750 grams
* Onions (finely chopped) – 3 medium
* Tomatoes (finely chopped or pureed) – 3 medium
* Ginger-garlic paste – 2 tablespoons
* Green chilies (slit) – 2
* Fresh coriander leaves (chopped) – 2 tablespoons
* Cooking oil or ghee – 4 tablespoons

### Whole Spices

* Bay leaf – 1
* Cinnamon stick – 1 inch
* Green cardamom – 3 pods
* Cloves – 4
* Cumin seeds – 1 teaspoon

### Ground Spices

* Turmeric powder – ½ teaspoon
* Red chili powder – 1 teaspoon (adjust to taste)
* Coriander powder – 2 teaspoons
* Cumin powder – 1 teaspoon
* Garam masala powder – 1 teaspoon
* Black pepper powder – ½ teaspoon
* Salt – to taste

### Optional (for enhanced flavor)

* Yogurt (whisked) – 2 tablespoons
* Kasuri methi (dried fenugreek leaves, crushed) – 1 teaspoon

---

## Instructions

### Step 1: Heat the Oil

Heat oil or ghee in a heavy-bottomed pan or kadai over medium heat. Add cumin seeds and let them splutter. Add bay leaf, cinnamon, cardamom, and cloves. Sauté for a few seconds until aromatic.

### Step 2: Cook the Onions

Add finely chopped onions and sauté until they turn golden brown. This step is crucial for deep flavor, so take your time and stir frequently.

### Step 3: Add Ginger-Garlic and Chilies

Add ginger-garlic paste and slit green chilies. Sauté until the raw smell disappears and oil begins to separate slightly.

### Step 4: Add Tomatoes

Add chopped or pureed tomatoes and cook until the mixture thickens, darkens in color, and oil starts releasing from the sides. This is the *bhuna* stage and can take 8–10 minutes.

### Step 5: Add Spices

Lower the heat and add turmeric powder, red chili powder, coriander powder, cumin powder, salt, and black pepper. Mix well and sauté for 1–2 minutes to roast the spices.

### Step 6: Add Chicken

Add chicken pieces and mix thoroughly so the masala coats the chicken evenly. Cook on medium-high heat for 5–7 minutes, stirring occasionally, until the chicken begins to release moisture.

### Step 7: Slow Bhuna Cooking

Reduce heat, cover the pan, and let the chicken cook in its own juices for 15–20 minutes. Stir occasionally to prevent sticking. The masala should become thick and cling to the chicken.

### Step 8: Final Flavoring

Add yogurt (if using), garam masala, and crushed kasuri methi. Mix well and cook uncovered for 3–5 minutes until the masala is rich and glossy.

### Step 9: Garnish and Serve

Turn off the heat and garnish with fresh coriander leaves. Serve hot.

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## Serving Suggestions

* Serve with naan, tandoori roti, paratha, or steamed basmati rice
* Pairs well with onion salad and lemon wedges

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## Food Categories

Indian Cuisine, North Indian, Non-Vegetarian, Chicken Curry, Spicy Dish, Traditional Recipe, Home-Style Cooking

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## Meal Category (Time of Day)

Lunch, Dinner

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## Meal Type

Main Course

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Pad thai

## Pad Thai (Classic Thai Stir-Fried Noodles)

### Food Categories

Thai Cuisine, Asian Food, Noodle Dish, Stir-Fry, Street Food, Savory, Main Course, Lunch, Dinner

### Meal Timing

Lunch or Dinner

### Meal Type

Main Course

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## Ingredients

### Noodles & Protein

* 200 g flat rice noodles (Pad Thai noodles)
* 2 large eggs
* 200 g shrimp (peeled and deveined)
  *or substitute with chicken, tofu, or a mix*
* 2 tablespoons vegetable oil

### Sauce

* 3 tablespoons fish sauce
* 2 tablespoons tamarind paste (or tamarind concentrate diluted with water)
* 1½ tablespoons palm sugar (or brown sugar)
* 1 tablespoon soy sauce
* ½ teaspoon chili powder (adjust to taste)

### Vegetables & Aromatics

* 3 cloves garlic, minced
* 2 shallots, thinly sliced
* 1 cup bean sprouts
* 3 green onions, chopped
* ¼ cup Chinese chives or garlic chives (optional)

### Garnishes & Toppings

* ¼ cup roasted peanuts, crushed
* Lime wedges
* Fresh cilantro (optional)
* Extra chili flakes (optional)

---

## Instructions

### Step 1: Prepare the Noodles

1. Soak the rice noodles in warm water for 20–30 minutes until soft but not mushy.
2. Drain and set aside.

### Step 2: Make the Pad Thai Sauce

1. In a small bowl, mix fish sauce, tamarind paste, palm sugar, soy sauce, and chili powder.
2. Stir until the sugar dissolves completely.
3. Taste and adjust—Pad Thai should be **sweet, sour, salty, and slightly spicy**.

### Step 3: Cook the Protein

1. Heat 1 tablespoon of oil in a wok or large pan over medium-high heat.
2. Add shrimp and cook for 1–2 minutes per side until just cooked.
3. Remove shrimp and set aside.

### Step 4: Stir-Fry Base

1. Add remaining oil to the pan.
2. Add garlic and shallots; sauté for about 30 seconds until fragrant.
3. Push everything to one side of the pan.
4. Crack the eggs into the empty space and scramble gently.

### Step 5: Combine Noodles and Sauce

1. Add the drained noodles to the pan.
2. Pour the prepared sauce over the noodles.
3. Toss continuously for 2–3 minutes until noodles absorb the sauce and soften fully.

### Step 6: Final Assembly

1. Return the shrimp to the pan.
2. Add bean sprouts, green onions, and chives.
3. Toss quickly for 1 minute, keeping vegetables slightly crunchy.

### Step 7: Serve

1. Transfer to serving plates.
2. Top with crushed peanuts.
3. Serve hot with lime wedges and optional chili flakes.

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## Serving Tips

* Squeeze fresh lime juice just before eating for authentic flavor.
* Serve with Thai iced tea or fresh coconut water.
* For a vegetarian version, replace fish sauce with soy sauce and use tofu instead of shrimp.

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Chicken biryani

## Chicken Biryani Recipe

### Description

Chicken Biryani is a classic South Asian rice dish made with fragrant basmati rice, marinated chicken, aromatic spices, and fresh herbs. It is known for its rich flavor, layered cooking method, and irresistible aroma.

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## Ingredients

### For Chicken Marinade

* Chicken (bone-in preferred) – 1 kg
* Yogurt (curd) – 1 cup
* Ginger-garlic paste – 2 tablespoons
* Red chili powder – 1½ teaspoons
* Turmeric powder – ½ teaspoon
* Garam masala powder – 1 teaspoon
* Coriander powder – 1 teaspoon
* Lemon juice – 2 tablespoons
* Salt – to taste
* Fresh mint leaves (chopped) – ½ cup
* Fresh coriander leaves (chopped) – ½ cup

### For Rice

* Basmati rice – 3 cups
* Water – as needed
* Bay leaves – 2
* Green cardamom – 4
* Cloves – 4
* Cinnamon stick – 1 medium
* Salt – to taste

### For Biryani Masala & Layering

* Onions (thinly sliced) – 4 large
* Cooking oil or ghee – ½ cup
* Green chilies (slit) – 3 to 4
* Ginger juliennes – 1 tablespoon
* Saffron – a few strands soaked in warm milk (or rose water)
* Biryani masala powder – 1½ tablespoons
* Fried onions (optional, for garnish)

---

## Instructions

### Step 1: Marinate the Chicken

1. In a large bowl, add chicken, yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, coriander powder, lemon juice, salt, mint, and coriander leaves.
2. Mix well until the chicken is evenly coated.
3. Cover and marinate for **at least 1 hour** (overnight for best flavor).

---

### Step 2: Prepare the Rice

1. Wash basmati rice thoroughly and soak it for **30 minutes**.
2. Boil water in a large pot and add bay leaves, cardamom, cloves, cinnamon, and salt.
3. Add soaked rice and cook until **70% cooked** (rice should still have a bite).
4. Drain the rice and set aside.

---

### Step 3: Fry the Onions

1. Heat oil or ghee in a deep pan.
2. Add sliced onions and fry until **golden brown and crispy**.
3. Remove half the fried onions for garnishing.

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### Step 4: Cook the Chicken

1. In the same pan, add green chilies and ginger juliennes.
2. Add the marinated chicken and cook on medium heat for **10–15 minutes** until the chicken is partially cooked and oil starts to separate.
3. Sprinkle biryani masala and mix gently.

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### Step 5: Layer the Biryani

1. Lower the heat and spread a layer of cooked rice over the chicken.
2. Sprinkle fried onions, mint leaves, coriander leaves, and saffron milk.
3. Repeat layers if needed, ending with rice on top.

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### Step 6: Dum (Slow Cooking)

1. Cover the pan tightly with a lid or seal with dough.
2. Cook on **very low heat for 20–25 minutes**.
3. Turn off the heat and let it rest for **10 minutes** before opening.

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### Step 7: Serve

* Gently fluff the biryani before serving.
* Serve hot with **raita, salad, or boiled eggs**.

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## Food Categories

Indian Cuisine, South Asian Cuisine, Rice Dish, Spiced Dish, Traditional Food, Non-Vegetarian, Main Course, Festival Food

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## Meal Category

Lunch, Dinner

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## Meal Type

Main Meal

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Chicken Tandoori

## Chicken Tandoori Recipe

### Description

Chicken Tandoori is a classic Indian dish made by marinating chicken in spiced yogurt and cooking it at high heat, traditionally in a tandoor (clay oven). It is known for its smoky flavor, vibrant color, and tender, juicy texture.

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## Ingredients

### For the Chicken

* 1 kg chicken (whole chicken cut into pieces or chicken leg quarters)
* 2 tablespoons lemon juice
* Salt to taste

### For the Marinade

* 1 cup thick plain yogurt (hung curd preferred)
* 2 tablespoons ginger-garlic paste
* 2 tablespoons tandoori masala
* 1 teaspoon red chili powder (adjust to taste)
* 1 teaspoon Kashmiri red chili powder (for color)
* 1 teaspoon turmeric powder
* 1 teaspoon cumin powder
* 1 teaspoon coriander powder
* 1 teaspoon garam masala
* 1 tablespoon mustard oil (or any cooking oil)
* 1 tablespoon gram flour (besan), optional (helps binding and flavor)
* Salt to taste

### For Cooking

* 1–2 tablespoons oil or butter (for brushing)
* Chaat masala (for garnish)
* Lemon wedges (for serving)
* Onion rings (optional)

---

## Instructions

### Step 1: Prepare the Chicken

1. Wash the chicken thoroughly and pat dry.
2. Make deep cuts on the chicken pieces using a sharp knife. This helps the marinade penetrate well.
3. Rub the chicken with lemon juice and salt.
4. Let it rest for 15–20 minutes.

### Step 2: Prepare the Marinade

1. In a large mixing bowl, add yogurt and whisk until smooth.
2. Add ginger-garlic paste, tandoori masala, red chili powder, Kashmiri chili powder, turmeric, cumin powder, coriander powder, garam masala, mustard oil, gram flour (if using), and salt.
3. Mix everything well to form a thick, smooth marinade.

### Step 3: Marinate the Chicken

1. Add the chicken pieces to the marinade.
2. Coat each piece thoroughly, ensuring the marinade gets into the cuts.
3. Cover and refrigerate for at least 6–8 hours. For best results, marinate overnight.

### Step 4: Cooking Method Options

#### Oven Method

1. Preheat the oven to 220°C (430°F).
2. Place the marinated chicken on a wire rack over a baking tray.
3. Brush lightly with oil or butter.
4. Bake for 25–30 minutes, turning once halfway.
5. Broil or grill for the last 5 minutes to get a charred effect.

#### Pan or Tawa Method

1. Heat a heavy pan or grill pan on medium heat.
2. Add a small amount of oil.
3. Cook the chicken pieces, turning occasionally, until fully cooked and slightly charred on all sides.

#### Air Fryer Method

1. Preheat air fryer to 180°C (360°F).
2. Arrange chicken in a single layer.
3. Cook for 18–22 minutes, flipping halfway.

### Step 5: Final Touch

1. Sprinkle chaat masala on top.
2. Garnish with onion rings and lemon wedges.
3. Serve hot.

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## Food Categories

Indian, North Indian, Mughlai, Grilled, Barbecue, Non-Vegetarian, Spicy

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## Meal Category

Lunch, Dinner, Party Food, Appetizer

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## Meal Type

Main Course, Starter

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Hyderabadi Chicken Biryani

## Hyderabadi Chicken Biryani

### Food Categories

Indian Cuisine, Hyderabadi Cuisine, Mughlai, Non-Vegetarian, Rice Dish, Main Course, Spicy Food, Festive Food, Lunch, Dinner, One-Pot Meal

### Meal Type

**Main Course (Lunch or Dinner)**

---

## Ingredients

### For Chicken Marinade

* Chicken (with bone, cut into medium pieces) – 1 kg
* Thick yogurt (curd) – 1 cup
* Ginger-garlic paste – 2 tablespoons
* Red chili powder – 2 teaspoons
* Turmeric powder – ½ teaspoon
* Garam masala powder – 1 teaspoon
* Coriander powder – 2 teaspoons
* Cumin powder – 1 teaspoon
* Green chilies (slit) – 4 to 5
* Fresh mint leaves (chopped) – ½ cup
* Fresh coriander leaves (chopped) – ½ cup
* Lemon juice – 2 tablespoons
* Salt – to taste

---

### For Rice

* Basmati rice – 4 cups
* Water – for boiling
* Bay leaves – 2
* Green cardamom – 4
* Cloves – 6
* Cinnamon stick – 1 large
* Shahi jeera (caraway seeds) – 1 teaspoon
* Salt – to taste

---

### For Biryani Layering

* Onions (thinly sliced) – 4 large
* Oil – for frying onions
* Ghee – 4 tablespoons
* Saffron strands – a pinch
* Warm milk – ¼ cup
* Rose water – 1 tablespoon
* Kewra water – 1 tablespoon

---

## Instructions

### Step 1: Marinate the Chicken

1. In a large bowl, add chicken pieces and all marinade ingredients.
2. Mix thoroughly until the chicken is well coated.
3. Cover and refrigerate for **at least 4 hours**, preferably overnight for best flavor.

---

### Step 2: Prepare Fried Onions (Birista)

1. Heat oil in a deep pan.
2. Fry sliced onions on medium heat until golden brown and crisp.
3. Remove and drain on paper towels.
4. Set aside. Reserve some oil for later use.

---

### Step 3: Cook the Rice

1. Wash basmati rice and soak for **30 minutes**.
2. Bring a large pot of water to a boil.
3. Add whole spices and salt.
4. Add soaked rice and cook until **70% done** (grains should still have a bite).
5. Drain and keep aside.

---

### Step 4: Assemble the Biryani (Dum Layering)

1. In a heavy-bottomed pot, spread the marinated chicken evenly at the bottom.
2. Add half of the fried onions over the chicken.
3. Layer half of the partially cooked rice over it.
4. Sprinkle mint leaves, coriander leaves, ghee, saffron milk, rose water, and kewra water.
5. Repeat with remaining rice and top with remaining fried onions.
6. Seal the pot tightly with a lid or dough to trap steam.

---

### Step 5: Dum Cooking

1. Place the sealed pot on high heat for **5 minutes**.
2. Reduce heat to low and cook for **30–40 minutes**.
3. Turn off heat and let it rest for **10 minutes** before opening.

---

### Step 6: Serve

1. Gently mix the biryani from the sides without breaking the rice.
2. Serve hot with **raita, mirchi ka salan, or boiled eggs**.

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## Tips

* Use chicken with bones for authentic flavor.
* Do not overcook rice before dum.
* Always allow resting time for flavors to settle.

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ANDA BIRYANI

## ANDA BIRYANI (Egg Biryani)

### Description

Anda Biryani is a flavorful Indian rice dish made with **boiled eggs**, **aromatic basmati rice**, **fragrant whole spices**, and a **rich, spiced masala**. It is a popular vegetarian-friendly alternative to chicken biryani and is widely enjoyed for lunch or dinner.

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## Food Categories

Indian Cuisine, Mughlai Cuisine, Rice Dish, Egg-Based Dish, Spicy Food, Main Course

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## Suitable Meal Time

Lunch, Dinner

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## Meal Type

Main Course

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## Ingredients

### For Rice

* Basmati rice – 2 cups
* Water – 6 cups
* Bay leaf – 1
* Green cardamom – 2
* Cloves – 4
* Cinnamon stick – 1 small
* Salt – to taste

### For Eggs

* Eggs – 6 (hard-boiled)
* Turmeric powder – ¼ teaspoon
* Red chili powder – ½ teaspoon
* Salt – a pinch
* Oil – 1 tablespoon

### For Biryani Masala

* Oil or ghee – 3 tablespoons
* Onion – 3 large (thinly sliced)
* Ginger-garlic paste – 2 tablespoons
* Green chilies – 2 (slit)
* Tomato – 2 medium (chopped)
* Yogurt (curd) – ½ cup
* Turmeric powder – ½ teaspoon
* Red chili powder – 1 teaspoon
* Coriander powder – 1½ teaspoons
* Garam masala – 1 teaspoon
* Biryani masala – 1½ teaspoons
* Salt – to taste

### Whole Spices

* Bay leaf – 1
* Green cardamom – 2
* Black cardamom – 1
* Cloves – 4
* Cinnamon stick – 1
* Cumin seeds – 1 teaspoon

### For Layering & Garnish

* Fresh mint leaves – ½ cup (chopped)
* Fresh coriander leaves – ½ cup (chopped)
* Fried onions – ½ cup
* Saffron strands – a pinch (soaked in warm milk) OR rose water – 1 teaspoon
* Ghee – 1 tablespoon

---

## Instructions

### Step 1: Cook the Rice

1. Wash the basmati rice thoroughly and soak for 30 minutes.
2. Boil water in a large pot and add whole spices, bay leaf, and salt.
3. Add soaked rice and cook until **70% done** (rice should be firm).
4. Drain the rice and keep aside.

---

### Step 2: Prepare the Eggs

1. Heat oil in a pan.
2. Lightly fry the boiled eggs with turmeric, red chili powder, and salt until golden.
3. Make shallow slits on eggs to absorb masala. Set aside.

---

### Step 3: Make the Masala

1. Heat oil or ghee in a heavy-bottomed pan.
2. Add whole spices and cumin seeds; sauté until aromatic.
3. Add sliced onions and fry until golden brown.
4. Add ginger-garlic paste and green chilies; sauté until raw smell disappears.
5. Add chopped tomatoes and cook until oil separates.
6. Lower heat and add yogurt; mix well.
7. Add turmeric, chili powder, coriander powder, garam masala, biryani masala, and salt.
8. Add fried eggs and gently mix to coat them with masala.
9. Cook for 5–7 minutes on low heat.

---

### Step 4: Layer the Biryani

1. Spread a layer of rice over the egg masala.
2. Sprinkle mint, coriander, fried onions, saffron milk/rose water, and ghee.
3. Add remaining rice and repeat garnishing.

---

### Step 5: Dum Cooking

1. Cover the pan tightly with a lid.
2. Cook on **very low heat for 20 minutes** (dum method).
3. Turn off heat and let it rest for 10 minutes before serving.

---

## Serving Suggestions

* Serve hot with **raita**, **salad**, or **mirchi ka salan**.
* A squeeze of lemon enhances flavor.

---

## Summary

* **Dish Name:** Anda Biryani
* **Cuisine:** Indian
* **Food Category:** Rice Dish, Egg-Based Main Course
* **Meal Type:** Main Course
* **Best Served:** Lunch or Dinner

Chicken Curry

## **Chicken Curry**

### **Food Categories**

Indian Cuisine, Asian Cuisine, Non-Vegetarian, Spicy Food, Home-Style Cooking, Comfort Food

### **Meal Category**

Lunch, Dinner

### **Meal Type**

Main Course

---

## **Ingredients**

### **For Marinating the Chicken**

* Chicken (bone-in or boneless) – 750 grams, cleaned and cut into medium pieces
* Yogurt (curd) – ½ cup
* Turmeric powder – ½ teaspoon
* Red chili powder – 1 teaspoon (adjust to taste)
* Salt – 1 teaspoon or to taste
* Ginger-garlic paste – 1 tablespoon

### **For the Curry Base**

* Cooking oil or ghee – 3 tablespoons
* Onions – 3 medium, finely chopped
* Tomatoes – 2 medium, finely chopped or pureed
* Green chilies – 2, slit
* Ginger-garlic paste – 1 tablespoon

### **Spices**

* Bay leaf – 1
* Cinnamon stick – 1 small piece
* Cloves – 3
* Green cardamom – 2
* Cumin seeds – 1 teaspoon
* Coriander powder – 2 teaspoons
* Red chili powder – 1 teaspoon
* Turmeric powder – ½ teaspoon
* Garam masala – 1 teaspoon

### **Other Ingredients**

* Fresh coriander leaves – 2 tablespoons, chopped
* Water – 1 to 1½ cups (as needed for gravy consistency)
* Salt – to taste

---

## **Instructions**

### **Step 1: Marinate the Chicken**

1. In a large bowl, add chicken pieces, yogurt, turmeric powder, red chili powder, salt, and ginger-garlic paste.
2. Mix well until the chicken is evenly coated.
3. Cover and let it marinate for at least **30 minutes** (1–2 hours for better flavor).

---

### **Step 2: Prepare the Curry Base**

1. Heat oil or ghee in a heavy-bottom pan over medium heat.
2. Add cumin seeds and let them splutter.
3. Add bay leaf, cinnamon, cloves, and cardamom. Sauté for a few seconds until aromatic.
4. Add chopped onions and cook until golden brown.
5. Add ginger-garlic paste and green chilies. Sauté for 2–3 minutes until the raw smell disappears.

---

### **Step 3: Add Tomatoes and Spices**

1. Add chopped tomatoes or tomato puree to the pan.
2. Cook until the oil starts separating from the mixture.
3. Add coriander powder, red chili powder, turmeric powder, and salt.
4. Mix well and cook for another 2–3 minutes.

---

### **Step 4: Cook the Chicken**

1. Add the marinated chicken along with any remaining marinade.
2. Mix well to coat the chicken with the masala.
3. Cook on medium heat for 5–7 minutes, stirring occasionally, until the chicken starts releasing juices.

---

### **Step 5: Simmer the Curry**

1. Add water according to your desired gravy thickness.
2. Cover and let the curry simmer on low heat for **15–20 minutes**, or until the chicken is fully cooked and tender.
3. Stir occasionally to prevent sticking.

---

### **Step 6: Finish the Dish**

1. Sprinkle garam masala and mix gently.
2. Garnish with fresh coriander leaves.
3. Turn off the heat and let the curry rest for 5 minutes before serving.

---

## **Serving Suggestions**

* Serve hot with **steamed rice, jeera rice, naan, roti, or paratha**.
* Pairs well with onion salad and lemon wedges.

---

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