What comes to your mind when I say Hyderabad?
Charminar,one of the most recognizable monuments in India?
Pearls from “the city of Pearls”??
Biriyani???
Oh! For me it has to be Biriyani..I have been in love with Biriyani since forever.My boyfriend should be insecure, really!
But the question is
“What should be the side dish?”
For most its Haleem,without a blink.
But unlike them I prefer changing the complementary star everytime provided its,
A) Delicious
B) Rich (almost as haleem)
C) Smooth & flavourful
Fits all the boxes is a dish that i had conceptualised a few months ago. I was taking the trial & error route & mixed about three rich meat recipes, cooked it Hyderabadi style & named Hyderabadi Murgh Lazeez (Murgh is Chicken while Lazeez means delicious)
Yes! Its like my baby..handle with care.
Without rambling further, lets get our hand flavoured…!
Dont forget to try this but before that Share it with your friends & family π
Ingredients:
To marinate –
Chicken: 300 gms
Yogurt/Curd- 1/2 cup
ginger garlic paste – 1 tablespoon
turmeric powder- one pinch
Garam masala powder – 1teaspoon
red chilli powder/Kashmiri red chilli powder- 2 and 4 teaspoon respectively
saffron (soaked in warm milk) – one pinch in 1-2 tablespoon of milk
Salt, to taste
Cumin powder- 2 teaspoon
Coriander powder – 3 teaspoon
Poppy seeds – 1 big tablespoon
Black pepper – 1 teaspoon
Oil- 1 tablespoon
For gravy : blend or grind the following –
Onion – 2 big pieces
Tomato- 2 medium
Ginger – 1β piece (skinned)
Garlic – 8 big cloves
cashew nuts(soaked in water) – 1 tablespoon full
Green chillies: 2-3 or to taste
Other than the paste,you will need salt, Kashmiri red chilli powder, 1 teaspoon of sugar to adjust the flavours of the gravy.
For tempering-
Whole dry red chilli – 2
Whole garam masala:
2 big cloves,
4 peppercorns,
A bit of mace,
1″ piece of cinnamon
Oil – 3 tablespoon
Ghee – 1 tablespoon
Method:
To marinate the chicken (with bones), mix all the listed marinade ingredients above with the chicken.
Rub the mixture well on the chicken & keep aside for an hour or two. π
(I understand that sometimes there is a time crunch. I suggest for those days,marinate the chicken and prepare all other ingredients. It will atleast take 15-20 minutes to chop, wash & temper.)
Now, take a Round bottomed kadai/Wok and add the oil & Ghee.
Add the tempering ingredients now. Let them crackle for 1-2 minutes.
Then, add the blended/ground paste for gravy & sautΓ© for 4-5 minutes or until its cooked. The colour will change.
Add the marinated chicken along with the marinade. Mix very well till all the ingredients has coated the chicken pieces.Cook for 15 minutes uncovered.
When the mixture of spices are cooked, oil will release.
Adjust salt, sugar, Kashmiri chilli powder as required.
Add 2 cups of hot water, give it a nice stir & cover with a lid.
Cook for another 10-15 minutes ot untill cooked.
You may add a pinch of garam masala powder and mint leaves before switching off the heat. (Optional)
Sprinkle some fried onions on top!
Served best with Biriyani or naan roti ( flat bread) along with wedges of lemon & onion rings.Enjoy the beautiful flavours & the smooth richness of the soft chicken pieces!
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Also, you might want to look into the #WeeklyChallenge for #Foodbloggers to promote more ‘blog reading’.
Love & Luck,
Roy β€ β€
Here’s some of my Pinterest fun
What a lovely recipe! Thank you!
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I am glad you enjoyed it π
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Yummy! I need some lamb soon!
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Thanks Whitney.
You could try it with lamb as well.
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This is a delicious looking recipe they I’d love to try soon!
Really loved reading your post like always!
Thanks for sharing! π
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I know you.love rice dishes..do try this with the Punjabi Chicken pulao you had made. I think they will work great together!
Or our all time favourite biriyani awaits!
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This is a lovely recipe that I’d love to try soon!
Really loved reading your post like always!
Thanks for sharing! π
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Thank you Madiha.
Am glad you liked it.
* grin*
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That sounds like a delicious little nibble, love the addition of poppy seeds, they seem to have fallen out of favour in Europe but I love the flavour of them.
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Coming from You it means a lot Brian.
I am from east India and we are famous for our poppy & mustard based dishes.
Try “Aloo posto” if you can..its such a classic in Bengal π
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Everything about this recipe screams deliciousness! All those amazing spices is right up my alley. LOVE this!
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Thank you kevin π
Glad to hear you like spiced up food !
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Very tempting, Roy. I’ve never tasted much Indian food before; the spice level scares me. But, I could certainly cut back on the spice level if I made it myself at home. Cheers!
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The use of yogurt makes the gravy very smooth and the flavours are very subtle and balanced.
So unlike many other Indian dishes, I am guessing this will be a safe bet for you. π
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This sounds lovely! I really must venture out in to more Indian dishes. I’ve cooked all the takeaway classics, but I’d like to take a wander in to more unfamiliar territory like this. π
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If you love the takeaway classics, get the rice dish and make this at home.
Trust me, you wont hate me for suggesting this to you!
The flavours are dynamite π
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omg that looks really good !! i’m gonna have to try that soon π
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Thank you for the appreciation π
Do give it a try..it tastes as good as it looks!
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This is my kind of food! Thanks for sharing π
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Same pinch π
thank you for the appreciation π
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