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Hyderabadi Mutton Dum Biryani

By 12 Comments

Hyderabadi Mutton Dum Biryani is prepared by cooking the marinated mutton in raw papaya paste and then layered with rice.

Hyderabadi Mutton Dum Biryani

Hyderabadi Mutton Dum Biryani | How to cook Hyderabadi Style Mutton Dum Biryani. Hyderabadi biryani is a famous version of biryani introduced by the Mughals who invaded to India. In this version, we marinate the mutton with raw papaya paste and many other spices. This makes the meat tender. The marinated mutton and rice are layered with mint coriander, Saffron milk, and a generous sprinkle of nuts. Everything is put in Dum and slow-cooked to perfection.

I prepared Hyderabadi Mutton Biryani almost Last September month and misplace the step-by-step pictures. So will update the post once I get them, Now let’s see how to prepare Hyderabadi Mutton Dum Biryani.

Check out the Mutton Dum Biryani and PressureCooker Mutton Biryani Recipes too 

Hyderabadi Mutton Dum Biryani Recipe | How to cook Hyderabadi Stype Mutton Dum Biryani

Serve with Raita and Brinjal Gosthu.

Hyderabadi Mutton Dum Biryani

Hyderabadi Mutton Dum Biryani Recipe | How to cook Hyderabadi Stype Mutton Dum Biryani

Similar Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

📖 Recipe

Hyderabadi Mutton Dum Biryani
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4.67 from 3 votes

Hyderabadi Mutton Dum Biryani

Hyderabadi Mutton Dum Biryani is prepared by cooking the marinated mutton in raw papaya paste which makes the mutton tender and then layered with rice.
Prep Time30 minutes
Cook Time40 minutes
Marination Time2 hours
Total Time3 hours 10 minutes
Course: Main Course
Cuisine: Hyderabadi
Servings: 4
Calories: 504kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

For Garam Masala:

  • 1 tbsp Fennel Seeds
  • 1 tbsp Cumin Seeds
  • 1 tbsp Whole Pepper
  • 1 Kashmiri Red Chill
  • 1 Bay Leaf
  • 10 Green Cardamom
  • 2 Black Cardamom
  • 2 inch Cinnamon sticks
  • 3 Cloves
  • 3 Star Anise
  • 2 Mace
  • 3 Black Stone Flower

To Marinate:

  • ½ kg Mutton
  • 1.5 tbsp Raw Papaya paste
  • 2 tbsp Ginger Garlic paste
  • 2 Green Chilli
  • 2 tsp Red Chilli powder
  • ½ tsp Turmeric powder
  • 3 tbsp Garam Masala
  • 1 cup Mint + Coriander leaves
  • ½ cup Curd
  • 1 cup Fried Onions
  • Salt as needed
  • 1 tbsp Lemon Juice
  • ½ cup Milk

Other Ingredients:

  • 4 tbsp Oil / Ghee
  • 2 tbsp Raisins
  • 10 Cashew nuts
  • 2.5 cups Basmati Rice
  • 3 Green Chilli
  • 4 Onion
  • ¼ cup Mint leaves
  • ¼ cup Coriander leaves
  • 2 tbsp Milk
  • 1 tbsp Saffron
  • Rose Water few drops
  • Biryani essence few drops

Instructions 

  • Dry roast all the ingredients together mentioned under the Garam Masala section in a low heat until it gives a nice aroma. Allow it to cool down and then blend it to a fine powder.
  • In a vessel take the cleaned Mutton pieces, to this add in the Raw Papaya Paste, Ginger Garlic paste.
  • Next add in the Garam Masala Powder, Chilli powder, Turmeric powder, Lemon Juice and Salt.
  • And then add in the Curd, Green Chilli, Fried Onions, Coriander and Mint Leaves and mix well.
  • Next add in the milk mix well together and then allow it to marinate for 2 hours. Meanwhile soak the basmati rice and cook till its 50 % done. Soak the saffron in milk and set it aside.
  • Next take the vessel which is used to cook the biryani, spread it with ghee and then add in the Mutton masala and cook for 5 mins and switch off the heat.
  • Spread it with half of the rice. Top it with saffron soaked milk and then sprinkle few mint and coriander leaves.
  • Then top the vessel with the remaining basmati rice and then again sprinkle the fried onions, mint, coriander leave sand saffron milk. Finally add in the Biryani essence and Rice water.
  • Top it with ghee fried cashew nuts and raisins.
  • Now seal the vessel with atta and then close with the lid.
  • Slow cook in the lowest possible flame for about 45 mins. Once done open the vessel and fluff the rice. Yummy Hyderabadi Mutton dum biryani is ready to be served.

Notes

  • Raw papaya paste is a key ingredient so don’t omit it.
  • Make sure you cook the basmati rice correctly else the rice will get mashed while cooking the dum.

Nutrition

Calories: 504kcal | Carbohydrates: 86.7g | Protein: 22.1g | Fat: 8.4g | Saturated Fat: 2.7g | Cholesterol: 37mg | Sodium: 320mg | Potassium: 842mg | Fiber: 7.5g | Sugar: 10.7g | Calcium: 143mg | Iron: 2mg
Tried this recipe?Mention @happietrio or tag #happietrio
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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Pressure Cooker Mutton Biryani

By 13 Comments

Pressure cooker mutton biryani. This is a quick one pot version of Mutton Biryani ,it is always a boon and saves time and delicious.

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Pressure Cooker Mutton Biryani

Mutton Biryani Recipe | How to cook Mutton Biryani in Pressure Cooker. No introduction needed for this classic Mutton Biryani, though the authentic Mutton dum biryani version is prepared traditionally ,sometime in prefer to cook this quick one pot version of Mutton Biryani ,it is always a boon and saves time and delicious. Now lets see how to prepare Mutton Biryani in pressure cooker.

Ingredients

pressure cooker mutton biryani Ingredients

Whole Spices - We use Whole spices like Fennel seeds, Cardamom, Bay leaves, and cashew nuts to temper the pulao.

Onion & Tomato - As always we add Sliced onions and juicy tomatoes for the base masala. Along with ginger garlic paste which is mandatory for almost all the chicken dishes.

Mint & Coriander Leaves - We add Mint and Coriander leaves for the aroma. If you can source pandan leaves you may also use them. Pandan leaves adds an awesome aroma to the Pulao.

Spice Powders - We just use simple and basic spice powders. I am using Red Chili powder, Turmeric powder, and Salt. Along with this, we add the freshly prepared Garam Masala.

Liquid - I am using plain water along with mutton broth to cook the biryani, However, You may also use Mutton broth or even coconut Milk. Both are extremely flavorful.

Mutton - Use tender and fresh mutton chunks. Always pressure cook with salt and turmeric powder and then use the biryani.

Ginger garlic paste - Adds an awesome flavor to the biryani.

FAQ's

What is the ratio of rice to mutton in biryani?

A good mutton biryani will have the ratio of 1:1. Meaning for 1 kg of rice use 1 kg of mutton. If you are cooking in a lesser quantity go with wight for 200 gms of rice use 200 gms of mutton. So the rice and mutton weight should be same to same.

How to make mutton soft in biryani?

Few tips for a soft and tender mutton in biryani.
Always select tender young meat for biryani , this is they key. Rest is easily doable.
You can also marinate the meat in curd for 30 mins before cooking.
Cook the meat in pressure cooker for 6-7 whistles or until they are soft.

How much water for 1 cup of biryani rice?

My ratio is 1:1.25 for rice : Water. For every 1 cup i use 1.25 cups of liquid. After you add the liquid wait it comes to a boil. Then close the pressure cooker. Once the steams come vigorously put the whistle on the cooker. Cook for 3 more mins in a high flame and then switch off the cooker. One the pressure is completely gone by itself open the cooker and fluff the rice. They will be perfect. I am following this for years and it works perfectly all the time.

Pressure Cooker Mutton Biryani

How to make Mutton Biryani in Pressure Cooker

Soak Basmati rice in water for 30 mins. In a cooker add the mutton along with Water, turmeric powder and Salt .

Pressure cook for 6-7 whistles or until the mutton is cooked soft. Once the pressure subsides open the cooker and separate the mutton and the water. Reserve this stock for cooking the biryani.

Heat oil in a pressure cooker once its hot add in the Fennel Seeds, cinnamon Stick, bay Leaves, Black Stone Flower let it sizzle

Next add sliced onions and green chili, Sauté till glossy

Next add ginger garlic paste sauté till the raw smell leaves.

And then add Mint and coriander leaves cook till they shrink.

Next add in the tomatoes. Cook till they turn soft and mushy.

Now add the spice powders. I am using add in the chilli powder, Turmeric powder, Garam Masala and Salt.

Mix well and cook for 2 mins and then add curd. Combine and cook for another 2 mins

Next add the cooked mutton pieces.

Mix well and then add in the soaked Basmati Rice. Mix well and fry for few secs.

Add the measured water. I usually combine and the leftover mutton stock and water. Also add Lemon juice and wait it comes to a boil and then close the pressure cooker. Once the steams come rigorously put the whistle on the cooker and cook for 3 more mins in a high flame and then switch off the cooker.

Wait till the pressure subsides on its own and then open the cooker.

Delicious Mutton biryani in pressure cooker is now ready.

pressure cooker mutton biryani

Tips & Variations

Soaking the Rice - Wash the basmati rice three or four times to remove the starch and then soak the rice for 30 mins. This is also important in getting non sticky fluffy biryani.

Fluff the Rice - After cooking biryani make sure you fluff the rice carefully. You can also store it in a hot box until you serve. Leaving the rice without fluffing in the same vessel for a long time results in a sticky biryani. So follow the timelines strictly while cooking biryani.

Heavy Bottomed Vessel - Always use a heavy bottomed pressure cooker for cooking biryani. Else biryani might get burnt in the bottom

Serving Suggestions

A good biryani tastes best by itself. A few classic adds ons are Raita, Biryani Brijal thokku. Additionally with a few sliced onions, lemon wedges, and boiled egg if you prefer.

Storing Options

Biryani tastes best only when served hot. So I suggest not storing or freezing. You can however store it in the fridge for up to 2 days and then reheat it and serve. But the taste will reduce in the next few days.

Similar Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

📖 Recipe

Pressure Cooker Mutton Biryani
Print Recipe Pin Recipe
5 from 2 votes

Mutton Biryani in pressure cooker

Mutton Biryani recipe in pressure cooker. This is a quick one pot version of Mutton Biryani ,it is always a boon and saves time and delicious.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Indian
Servings: 6
Calories: 459kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Equipment

  • Pressure Cooker
  • Pressure Cooker

Ingredients

To Pressure Cook:

  • ½ kg Mutton
  • ½ tsp Turmeric powder
  • Salt as needed
  • 1 cup Water

Other Ingredients:

  • 2 tbsp Oil / Ghee
  • 1 tsp Fennel seeds
  • 2 Bay leaf
  • 1 Black Stone Flower
  • 1 inch Cinnamon stick
  • 3 Green Chili
  • 2 Onion
  • 1.5 tbsp Ginger garlic paste
  • ⅓ cup Mint Leaves tightly packed
  • ⅓ cup Coriander Leaves tightly packed
  • 2 Tomato
  • 1 tbsp Chilli powder
  • 1.5 tsp Garam Masala
  • ¼ tsp Turmeric powder optional
  • ¼ cup Curd
  • Salt as needed
  • 2.5 cups Basmati Rice
  • 3¼ cup Water
  • 1 tbsp Lemon juice

Instructions 

  • Soak Basmati rice in water for 30 mins. In a cooker add the mutton along with Water, turmeric powder and Salt .
  • Pressure cook for 6-7 whistles or until the mutton is cooked soft. Once the pressure subsides open the cooker and separate the mutton and the water. Reserve this stock for cooking the biryani.
  • Heat oil in a pressure cooker once its hot add in the Fennel Seeds, cinnamon Stick, bay Leaves, Black Stone Flower let it sizzle
  • Next add sliced onions and green chili, Sauté till glossy
  • Next add ginger garlic paste sauté till the raw smell leaves.
  • And then add Mint and coriander leaves cook till they shrink.
  • Next add in the tomatoes. Cook till they turn soft mushy.
  • Now add the spice powders. I am using add in the chilli powder, Turmeric powder, Garam Masala and Salt.
  • Mix well and cook for 2 mins and then add curd. Combine and cook for another 2 mins
  • Next add the cooked mutton pieces.
  • Mix well and then add in the soaked Basmati Rice. Mix well and fry for few secs.
  • Add the measured water. I usually combine and the leftover mutton stock and water. Also add Lemon juice and wait it comes to a boil and then close the pressure cooker. Once the steams come rigorously put the whistle on the cooker and cook for 3 more mins in a high flame and then switch off the cooker.
  • Wait till the pressure subsides on its own and then open the cooker. Delicious Mutton biryani in pressure cooker is now ready.

Notes

  • Serve hot with Onion Raita and Mutton Chops
  • You can also cook in the electric rice cooker. In that case add 2 cups of water for every 1 cup of Rice.
  • Soak the Basmati Rice for a minimum of 30 mins and the use to cook.

Nutrition

Calories: 459kcal | Carbohydrates: 64.9g | Protein: 26.2g | Fat: 9.8g | Saturated Fat: 2.6g | Cholesterol: 58mg | Sodium: 141mg | Potassium: 504mg | Fiber: 8.6g | Sugar: 2.6g | Calcium: 66mg | Iron: 5mg
Tried this recipe?Mention @happietrio or tag #happietrio
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Fish Dum Biryani Recipe | Fish Biryani

By 13 Comments

Fish Dum biryani is prepared with Fried King fish by layering them in cooked Basmati Rice along with Saffron Milk and other herbs.

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Fish Dum Biryani Recipe | How to cook Fish biryani

Fish Biryani is one of my ideal Sunday Lunch. We love cooking different types of biryani and this fish biryani restaurant style has been on my list for a while. If you have been following me, you will definitely know my love for biryani and this is one of the best fish biryani recipes. My kids love this version and I drool as I write about this yummy delicacy.

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Fish Dum Biryani

Always select fish varieties that have fewer bones for the biryani. My go to fish is kingfish (Vanjaram). It has fewer bones and it's perfect for frying. Masala coated fish is shallow fried and then layered in partially cooked basmati rice with aromatic masala and herbs. The aroma of freshly prepared fish biryani masala is just wow and you can easily adjust the spice levels to adapt to your taste.

Other than kingfish you can also use Salmon, and tuna fish too. If you like Kerala fish biryani you can use coconut oil and some coconut milk for the biryani. It sure does some justice for the taste like Kerala style.

In case you feeding toddlers or you like boneless fish biryani you can try using canned fish. Canned fish is precooked and has no bones. You can apply the fish masala and cook in medium flame for 2 mins on both the sides of the fish and use.

How to select Fish for biryani

Use kingfish/ Vanjaram Meen in the biryani or any other fish variety which has fewer bones and it is easy to eat and the bones don’t break and mix with the rice.

salmon fish biryani is also equally popular as the kingfish biryani.

Fish Dum Biryani Recipe | How to cook Fish biryani

FAQ's

Can I freeze fish biryani?

Biryani always tastes the best when fresh. But you can keep them in the freezer for 1 week. Reheat in a microwave and then serve.

What fish is nice for biryani

Select fish that has fewer bones for biryani. My choice is kingfish. Salmon fish or Tuna fish.

What goes well with fish biryani

Fish biryani goes well with raita, pickles, and lemon wedges.

 How to Prepare Fish Biryani

   1.In a mixing bowl add in the cleaned fish pieces. To this add in Chilli powder, Turmeric powder, Pepper powder and salt. Mix everything together such that the masala is evenly coated over the fish. Finally add in the lemon juice. Allow it to rest for 1 hour.

2.Heat a pan or tawa with oil, once its hot add in the marinated fish pieces and the curry leaves.

3.Flip and cook on both the sides till the fish is fully cooked and golden brown. Once cooked remove from tawa and keep in paper towel for absorbing the excess oil.

4. Heat oil once its hot add in the Fennel Seeds, cinnamon Stick, bay Leaves, Black Stone Flower let it sizzle and then add in the sliced onions Saute till glossy and then add in the ginger garlic paste saute till the raw smell leaves.

5. Next add in the tomatoes. Cook till mushy. Mix well and then add in the chilli powder, Turmeric powder, Garam Masala, Coriander Powder and Salt. Mix well and then add in the coriander leaves and switch off the flame.

6. Cook the Rice and keep it ready. Mix the Saffron in milk and keep it ready.

 7. Now take the vessel which the dum cooking is to be done. Layer it with the Masala Prepared. Add in chopped mint and coriander leaves. Place few fish sliced.

8. Now add in half of the cooked rice sprinkle in the saffron milk and then add in the coriander and mint leaves and add a few more fish slices.

9. Now place above the rest of the rice and then sprinkle in saffron milk and the mint coriander leaves Finally sprinkle in the fried onions.

10. In the lowest possible flame heat a dosa tawa and keep the dum vessel above that. Cook for 30 mins and then open the flame. Carefully fluff with a fork and then serve hot.

Delcious and easy fish biryani is now ready.

Similar Biryani Recipes:

Serving Suggestions:

Serve hot with some Fish fry. Perfect for parties and any special occasion.

Tips to prepare the best Fish Biryani:

  • Use good quality basmati rice or Seeraga sambar rice.
  • Make sure you wash and soak the rice before cooking.
  • Use Kingfish or any fish which has fewer bones to prepare Fish biryani.
  • Use a heavy bottomed pan for cooking the fish biryani, it will help in coking the biryani perfect with the rice fluffy.
  • Fluff the rice gently without breaking the grains and fish after the dum process.
  • Frozen fish also works well for the biryani
Fish Dum Biryani Recipe | How to cook Fish biryani

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest,  Instagram, Youtube and Twitter for more updates

📖 Recipe

Fish Dum Biryani
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5 from 1 vote

Fish Dum Biryani

Fish Dum biryani is prepared with Fried King fish by layering them in cooked Basmati Rice along with Saffron Milk and other herbs.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 481kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

For Fish Fry:

  • ½ kg Vanjaram Meen | King Fish
  • 1 tbsp Chilli powder
  • ½ tsp Turmeric powder
  • 1 tsp Pepper Powder
  • Salt as needed
  • 1 tsp Lemon Juice
  • 2 tbsp Coconut Oil for Shallow fry
  • 2 springs Curry Leaves

To Cook Basmati Rice:

  • 2 cup Basmati Rice
  • 4 cup Water
  • 1 cup Bay leaf
  • 1 tbsp Oil

Other Ingredients:

  • 15 Saffron – 15 petals
  • 2 tbsp Fried onions
  • 2 tbsp Oil / Ghee
  • 1 tsp Fennel seeds
  • 2 tsp Bay leaf
  • Black Stone Flower small piece
  • 1 inch Cinnamon stick
  • 3 Onion
  • 1 tsp Ginger garlic paste
  • ½ cup Mint Leaves tightly packed
  • ½ cup Coriander Leaves tightly packed
  • 2 Tomato
  • 1 tbsp Chilli powder
  • 1 tbsp Coriander powder
  • 1 tsp Garam Masala
  • ½ tsp Turmeric powder
  • Salt as needed

Instructions 

  • In a mixing bowl add in the cleaned fish pieces. To this add in Chilli powder, Turmeric powder, Pepper powder and salt. Mix everything together such that the masala is evenly coated over the fish. Finally add in the lemon juice. Allow it to rest for 1 hour.
  • Heat a pan or tawa with oil, once its hot add in the marinated fish pieces and the curry leaves.
  • Flip and cook on both the sides till the fish is fully cooked and golden brown. Once cooked remove from tawa and keep in paper towel for absorbing the excess oil.
  • Heat oil once its hot add in the Fennel Seeds, cinnamon Stick, bay Leaves, Black Stone Flower let it sizzle and then add in the sliced onions Saute till glossy and then add in the ginger garlic paste saute till the raw smell leaves.
  • Next add in the tomatoes. Cook till mushy. Mix well and then add in the chilli powder, Turmeric powder, Garam Masala, Coriander Powder and Salt. Mix well and then add in the coriander leaves and switch off the flame.
  • Cook the Rice and keep it ready. Mix the Saffron in milk and keep it ready.
  • Now take the vessel which the dum cooking is to be done. Layer it with the Masala Prepared. Add in chopped mint and coriander leaves. Place few fish sliced.
  • Now add in the half of the cooked rice sprinkle in the saffron milk and then add in the coriander and mint leaves and add few more fish slices.
  • Now place above the rest of the rice and then sprinkle in saffron milk and the mint coriander leaves Finally sprinkle in the fried onions.
  • In the lowest possible flame heat a dosa tawa and keep the dum vessel above that. Cook for 30 mins and then open the flame. Carefully fluff with a fork and then serve hot.

Notes

Serve hot with Onion Raita ·
I used Seer Fish / Vanjaram fish for preparing. But any big fish variety can be used to prepare the biryani.

Nutrition

Calories: 481kcal | Carbohydrates: 73.4g | Protein: 11.3g | Fat: 16g | Saturated Fat: 6.2g | Cholesterol: 7mg | Sodium: 79mg | Potassium: 321mg | Fiber: 6g | Sugar: 3.6g | Calcium: 99mg | Iron: 4mg
Tried this recipe?Mention @happietrio or tag #happietrio
Subscribe to my Channelclick for more videos

Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Chicken 65 Biriyani

By 13 Comments

Chicken 65 Biryani is a spice type of chicken biryani prepared by cooking delicious Chicken 65 in layers with rice and aromatics.

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chicken 65 biryani

This delicious fried chicken biryani is definitely a show-stopper when made for any potlucks or get-togethers. This is one perfect biryani chicken recipe with juicy chicken in a delicious masala and then layered and cooked in Dum cooking. A biryani with chicken recipe cannot get better than this.

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Chicken 65 biryani vs chicken biryani

In a normal chicken biryani, we marinate the chicken and cook the chicken along with spice powders, onion, and tomato in the biryani pot itself. However, in Chicken 65 biryani, The chicken is marinated and cooked first. The cooked chicken 65 pieces are then layered and dum-cooked with aromatics and rice.

The main difference is the cooking method. In Chicken 65 biryani, we prepare the chicken 65 first and then layer them along with the biryani masala. In Chciklen biryani, we cook the chicken directly in the biryani pot along with rice and spice powders.

Ingredients

Chicken - Always select chicken pieces that have both bone and flesh together for biryani. Such pieces cook very well with the rice and will be juicy in the biryani.

Whole Spices - We temper the biryani with the whole spices, and as we fry them in oil or Ghee the spices turn fragrant.

Onion, Tomato, ginger, and garlic paste - These are the basics we add thinly sliced onions and finely chopped tomato to the biryani. We can never cook biryani without ginger garlic paste.

Spice Powders - Just the basic spice powders like chili powder, Garam Masala Turmeric powder, and salt goes into the biryani.

Mint, cilantro, and Green Chilli - Again Mint and Cilantro bring in lots of flavors to the biryani.

Curd or Yogurt, Lemon - Both Curd and Lemon balance the flavors in the biryani and they are mandatory addition.

Saffron- We infuse saffron with lukewarm milk and sprinkle them over the rice as we cook the biryani.

Basmati Rice - Use good quality long-grained basmati rice. My personal choice is India Gate Basmati Rice.

A special note is that restaurants use food colors for the bright red color biryani. But I prefer using Kashmiri red chili powder for color rather than the food color.

Chicken 65 Biriyani Recipe | How to cook Chicken 65 Biryani.

Enjoy this yummy biryani with Onion Raita.

How to make Chicken 65 biryani

Chicken 65

In a mixing bowl add the Chicken and then add the chili powder, Garam Masala, Turmeric powder, Ginger garlic paste, and coriander powder.

Break open an egg and mix everything together. Next, add in Corn flour and Red Food color if using.

Next, add the lemon juice and mix everything. Allow it to marinate for 3 hours.

You can either deep fry the chicken. I choose to cook in the air fryer. You may choose whichever method you prefer.

For cooking in an air fryer Preheat the fryer to 200 Deg C for 5 mins. Then arrange the marinated chicken in the basket. Cook for 16 mins at 180 Deg c. Flip once halfway and then cook. Chicken 65 is now ready.

Cook the Rice

Wash 2 cups of basmati rice or seeraga samba rice in water 3 or 4 times or until the water is clear and set aside.

In a pan add water and start cooking. To the water add the whole spices. Add in salt and oil and bring everything to a boil.

Once the water starts boiling add the soaked rice and cook until the rice is 95 % cooked. Switch off the stove and let it rest for 5 mins.

Drain the excess water and then spread the cooked rice on a wide plate and let it cool.

Remove the whole spices and the Rice is ready and fluffy.

Masala for biryani

In a pan add in oil once it heats up add in fennel seeds and then Bay leaves, Cinnamon sticks, Cloves, and Cardamom. Let it splutter. Then add in sliced onions and fry till they get golden brown on a low flame it may take some time.

Reserve some onions for later use. Next, add ginger garlic paste and fry till the raw smell leaves.

Next, add in the chopped tomatoes and cook till they become soft.

Now add the spice powders. I am using Chilli powder, Garam Masala, Cumin powder, and Salt mix well and cook for a min.

Now add in the curd/ yogurt.

Combine and cook till the oil separates.

Now switch off and then add half of the chicken 65

Meanwhile, in a bowl take the milk and soak it in Saffron for about 30 mins and set aside. Chop in Mint and Coriander leaves and put them ready as well.

Layer the biryani

Spread in one half of the cooked rice and then sprinkle in some saffron-soaked milk.

Sprinkle in some chopped mint and coriander leaves. Layer the remaining chicken 65.

Top it with the remaining rice. Sprinkle in the saffron milk, mint, coriander leaves, and fried onion. Close the biryani pot. I used my Dutch oven.

Switch on the stove to a very low flame and then place an iron dosa pan or a heavy iron pan and then place the biryani pot on top. Cook in the lowest flame for 20 mins and switch off.

Let the pot remain closed for another 30 mins and then open. Gently fluff the rice. Delicious chicken 65 biryani is now ready.

chicken 65 biryani

Serving Suggestions

A few mandatory sides for biriyani are Onion Raita, Brinjal Curry, or even Boiled Egg. You can also serve bread halwa, Pickle, or even Jam and Pappad for biryani

Similar Recipes:

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

📖 Recipe

chicken 65 biryani
Print Recipe Pin Recipe
5 from 2 votes

Chicken 65 Biriyani

Chicken 65 Biryani is a spice type of chicken biryani prepared by cooking delicious Chicken 65 in layers with rice and aromatics.
Prep Time30 minutes
Cook Time43 minutes
Total Time1 hour 13 minutes
Course: Main Course
Cuisine: Indian
Servings: 5
Calories: 504kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

For chicken 65

  • ½ kg Chicken
  • 1 tsp Chilli powder
  • 1 tsp Garam Masala
  • ¼ tsp Turmeric powder
  • 1 tbsp Ginger garlic paste
  • ½ tsp Coriander powder
  • 1 Egg
  • 2 tsp Corn flour / Rice flour
  • Red Food colour a pinch optional
  • 1 tsp Lemon juice
  • Oil for deep frying
  • Salt as needed

Other Ingredients:

  • 2 cups Basmati Rice
  • 2 tbsp Oil / Ghee
  • 1 tsp Fennel seeds
  • 2 Bay leaf
  • Black Stone Flower
  • 1 inch piece Cinnamon stick
  • 3 Onion
  • 2 tsp Ginger garlic paste
  • Mint Leaves a handful
  • ¼ cup Coriander Leaves tightly packed
  • 2 Tomato
  • 1 tbsp Chilli powder
  • 1 tsp Garam Masala
  • ½ tsp Turmeric powder
  • Salt as needed
  • Water as needed

Instructions 

Chicken 65

  • In a mixing bowl add the Chicken and then add the chili powder, Garam Masala, Turmeric powder, Ginger garlic paste, and coriander powder.
  • Break open an egg and mix everything together. Next, add in Corn flour and Red Food color if using. Next, add the lemon juice and mix everything. Allow it to marinate for 3 hours.
  • You can either deep fry the chicken. I choose to cook in the air fryer. You may choose whichever method you prefer.
  • For cooking in an air fryer Preheat the fryer to 200 Deg C for 5 mins. Then arrange the marinated chicken in the basket. Cook for 16 mins at 180 Deg c. Flip once halfway and then cook.
  • Chicken 65 is now ready.

Cook the Rice

  • Wash 2 cups of basmati rice or seeraga samba rice in water 3 or 4 times or until the water is clear and set aside.
  • In a pan add water and start cooking. To the water add the whole spices. Add in salt and oil and bring everything to a boil.
  • Once the water starts boiling add the soaked rice and cook until the rice is 95 % cooked. Switch off the stove and let it rest for 5 mins.
  • Drain the excess water and then spread the cooked rice on a wide plate and let it cool.
  • Remove the whole spices and the Rice is ready and fluffy.

Masala for biryani

  • In a pan add in oil once it heats up add in fennel seeds and then Bay leaves, Cinnamon sticks, Cloves, and Cardamom. Let it splutter. Then add in sliced onions and fry till they get golden brown on a low flame it may take some time.
  • Reserve some onions for later use. Next, add ginger garlic paste and fry till the raw smell leaves.
  • Next, add in the chopped tomatoes and cook till they become soft.
  • Now add the spice powders. I am using Chilli powder, Garam Masala, Cumin powder, and Salt mix well and cook for a min.
  • Now add in the curd/ yogurt.
  • Combine and cook till the oil separates.
  • Now switch off and then add half of the chicken 65
  • Meanwhile, in a bowl take the milk and soak it in Saffron for about 30 mins and set aside. Chop in Mint and Coriander leaves and put them ready as well.

Layer the biryani

  • Spread in one half of the cooked rice and then sprinkle in some saffron-soaked milk.
  • Sprinkle in some chopped mint and coriander leaves. Layer the remaining chicken 65.
  • Top it with the remaining rice. Sprinkle in the saffron milk, mint, coriander leaves, and fried onion. Close the biryani pot. I used my Dutch oven.
  • Switch on the stove to a very low flame and then place an iron dosa pan or a heavy iron pan and then place the biryani pot on top. Cook in the lowest flame for 20 mins and switch off.
  • Let the pot remain closed for another 30 mins and then open.
  • Gently fluff the rice. Delicious chicken 65 biryani is now ready.

Notes

Serve hot with Onion Raita I used an electric rice cooker for preparing the biryani.
You can also use the Pressure cooker to cook the rice. In that case. After closing the cooker. Wait till the steam comes well and then put the whistles and then cook in high flame for 4 mins and then switch off the cooker.
Wait till the pressure is released on its own and then open the cooker and fluff the rice.

Nutrition

Calories: 504kcal | Carbohydrates: 87.2g | Protein: 14.5g | Fat: 10.7g | Saturated Fat: 2.4g | Cholesterol: 40mg | Sodium: 214mg | Potassium: 542mg | Fiber: 12.9g | Sugar: 4.4g | Calcium: 101mg | Iron: 6mg
Tried this recipe?Mention @happietrio or tag #happietrio
Subscribe to my Channelclick for more videos

Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Note: This post is originally from 2019. Its now updated with new Recipe card, Pictures.

Chicken Tikka Biriyani

By 14 Comments

Chicken Tikka Biryani is a delicious biryani that is cooked and layered with chicken Tikka. It is perfect for any special occasions.

Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer recipes.

Chicken Tikka Biryani is a tasty wholemeal perfect for any weekend. It is a delicious chicken biryani that goes well with just raita.

I prepared the chicken and marinated them overnight and then quick whipped up the biryani.

[feast_advanced_jump_to]

Ingredients:

Chicken - Use boneless chicken cubes or chicken with bones for the tikka.

Marinade - The tikka marinade has the most common Indian species along with yogurt. It balances the spiciness and gives a perfect blend and taste.

Whole spices - Most important aromatic for biryani, they add in lots of flavors.

Onions, Tomato - We cook them until soft for a perfect biryani.

Fried Onions, Mint, and Cilantro - Use for flavor and sprinkle them while layering the biryani.

Saffron - We sprinkle saffron milk over the biryani for a lovely golden hue.

Ginger garlic paste -Use store-bought or homemade gg paste. It adds to the taste of any biryani.

FAQ's

Can I double this chicken tikka biryani recipe?

Definitely yes, Use a bigger biryani pot and then increase the layers to 4. It comes out perfectly.

How to make Chicken Tikka Biryani

Marinate The Chicken

In a mixing bowl add the spice powders. I am using Red chili Powder, Coriander Powder, Garam Masala, Cumin Powder, Turmeric Powder, Cardamom Powder, and the required Salt. You can also add some Chaat Masala gives a nice flavor to the tikka. I prefer using Kashmiri red chili powder for the bright red color.

Next, add the ginger garlic paste and the thick curd/yogurt along with lemon juice.

Add Dried fenugreek leaves (Kasoori Methi )

Next, add the cleaned chicken cubes. Chop the chicken pieces uniformly so that it is equal to the skew.

Combine everything well. Let the chicken marinate for 30 mins or up to 3 hours. If using bamboo skewers. Dip the skewers in hot water for 15 mins and then use. Now skew the marinated chicken into the skewers.

Air Fryer Method

Preheat the air fryer to 200C / 400 F for 5 mins. Brush or spray oil in the air fryer basket and arrange the skewers. Air Fry at 180 C / 356 F for 18 mins.

Flip once halfway and brush with oil. Airfryer Chicken Tikka is ready.

Stove top Method

  • Heat a cast iron pan with oil. Once it's hot add the marinated chicken pieces and cook on a medium-low flame.
  • Chicken gets cooked in 12-15 mins. Flip and cook on all sides until it's crisp and cooked.
  • Once done switch off the flame. For the Smokey flavor. Arrange the chicken in skewers and show the chicken in the direct flame for a few secs and then set it aside. Chicken Tikka is ready on the stove top
Cook the Rice

Wash 2 cups of basmati rice or seeraga samba rice in water 3 or 4 times or until the water is clear and set aside.

In a pan add water and start cooking. To the water add the whole spices. Add in salt and oil and bring everything to a boil.

Once the water starts boiling add the soaked rice and cook until the rice is 95 % cooked. Switch off the stove and let it rest for 5 mins.

Drain the excess water and then spread the cooked rice on a wide plate and let it cool.

Remove the whole spices and the Rice is ready and fluffy.

Masala for Biryani

In a pan add in oil once it heats up add in fennel seeds and then Bay leaves, Cinnamon sticks, Cloves, and Cardamom. Let it splutter.

Then add in sliced onions and fry till they get golden brown on a low flame it may take some time. Reserve some onions for later use. Next, add ginger garlic paste and fry till the raw smell leaves.

Add Mint and coriander leaves, Saute for a min or till they shrink.

Next, add in the chopped tomatoes and cook till they become soft.

Now add the spice powders. I am using Chilli powder, Garam Masala, Cumin powder, and Salt. Mix well and cook for a min.

If you have some left over marinade from the chicken add that as well.

Now add in the curd/ yogurt.

Combine and cook till the oil separates.

Layer the Biryani

Now switch off and then add half of the chicken tikka.

Meanwhile, in a bowl take the milk and soak it in Saffron for about 30 mins and set aside. Chop in Mint and Coriander leaves and keep them ready as well.

Spread in one half of the cooked rice and then sprinkle in some saffron-soaked milk.

Sprinkle in some chopped mint and coriander leaves. Layer the remaining chicken tikka.

Top it with the remaining rice. Sprinkle in the saffron milk, mint, coriander leaves, and fried onion. Close the biryani pot. I used my Dutch oven.

Switch on the stove to a very low flame and then place an iron dosa pan or a heavy iron pan and then place the biryani pot on top. Cook in the lowest flame for 20 mins and switch off.

Let the pot remain closed for another 30 mins and then open.

Gently fluff the rice. Delicious chicken Tikka biryani is now ready.

Serving Suggestions

Biryani makes a complete meal by itself. Still, you can add more accompaniments per standards. Biryani goes well with Onion Raita, Biryani brinjal curry, Papad, Pickle, or Boiled egg.

You can serve biryani with any one of them. A popular combination is 65 or Grilled chicken and Onion Raita in restaurants.

Tips for the perfect biryani

  • Selection of Rice: Always select a good quality long-grained basmati Rice.
  • Use fresh chicken pieces. Use boneless chicken for preparing the tikka, if you prefer a restaurant-style biryani.
  • Marinate the chicken as mentioned. This helps in cooking the chicken juicy and tender.
  • Use fried onions and follow the layers for perfect results.
  • You can prep the chicken the previous day and cook the biryani the next day. It helps in saving cooking time.
  • I am making the chicken tikka in air fryer. This helps in making the tikka real quick. You can also use an oven or stovetop.
  • Instead of chicken tikka, you can also follow the same method for preparing tandoori biryani or Chicken 65 biryani.
  • You can also follow the same recipe method and try malai tikka biryani. It is less spicy and tastier. Malai tikka marinade has cream cheese, yogurt ,and cream. It is rich and heavenly.

Similar Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ?  You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

📖 Recipe

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5 from 1 vote

Chicken Tikka Biryani

Chicken Tikka Biryani is a delicious biryani that is cooked and layered with chicken Tikka. It is perfect for any special ocassions
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Indian
Servings: 3
Calories: 401kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

To Marinate:

  • ½ kg Chicken
  • Salt as needed
  • 1 tbsp Kashmiri Chilli powder
  • 1 tsp Coriander powder
  • 1 tsp Garam Masala
  • ½ tsp Chaat Masala
  • ¼ tsp Turmeric powder
  • ¼ tsp Cardamom powder
  • 1 tsp Cumin Powder – 1 tsp
  • 1 tsp Lemon juice
  • 1 tbsp Ginger garlic paste
  • ⅓ cup Curd
  • ½ tsp Kasoori Methi
  • Oil for cooking the chicken

For Cooking Rice

  • Water as needed
  • 1 tsp Cooking Oil
  • 1 Bay Leaf
  • 1 Star Anise
  • 3 Cloves
  • 3 Cardamom
  • Salt to taste
  • 2 cups Basmati Rice

Saffron Milk

  • ¼ cup Milk luke warm
  • Saffron a generous pinch

Biryani Masala

  • 2 tbsp Oil
  • 1 tbsp Ghee
  • 1 tsp Fennel seeds
  • 1 Bay leaf
  • 4 Cardamom
  • 1 Star Anise
  • 4 Cloves
  • 2 inch Cinnamon stick
  • 15 Cashewnuts
  • 2 Onion medium sized (sliced)
  • 1 tbsp Ginger garlic paste
  • ½ cup Mint Leaves
  • ½ cup Coriander Leaves
  • 3 Tomato
  • 1 tbsp Chilli powder
  • 1 tsp Garam Masala
  • ¼ tsp Turmeric powder
  • ½ tsp Cumin Powder
  • Salt as needed
  • ⅓ cup Yogurt / Curd
  • 1 tsp Kewra Water
  • 2 tsp Lemon Juice

Instructions 

MARINATE THE CHICKEN

  • In a mixing bowl add the spice powders. I am using Red chili Powder, Coriander Powder, Garam Masala, Cumin Powder, Turmeric Powder, Cardamom Powder, and the required Salt. You can also add some Chaat Masala gives a nice flavor to the tikka. I prefer using Kashmiri red chili powder for the bright red color.
  • Next, add the ginger garlic paste and the thick curd/yogurt along with lemon juice.
  • Add Dried fenugreek leaves (Kasoori Methi )
  • Next, add the cleaned chicken cubes. Chop the chicken pieces uniformly so that it is equal to the skew.
  • Combine everything well. Let the chicken marinate for 30 mins or up to 3 hours. If using bamboo skewers. Dip the skewers in hot water for 15 mins and then use. Now skew the marinated chicken into the skewers.

AIR FRYER METHOD

  • Preheat the air fryer to 200C / 400 F for 5 mins. Brush or spray oil in the air fryer basket and arrange the skewers. Air Fry at 180 C / 356 F for 18 mins.
  • Flip once halfway and brush with oil. Airfryer Chicken Tikka is ready.

STOVE TOP METHOD

  • Heat a cast iron pan with oil. Once it's hot add the marinated chicken pieces and cook on a medium-low flame.
  • Chicken gets cooked in 12-15 mins. Flip and cook on all sides until it's crisp and cooked.
  • Once done switch off the flame. For the Smokey flavor. Arrange the chicken in skewers and show the chicken in the direct flame for a few secs and then set it aside. Chicken Tikka is ready on the stove top

COOK THE RICE

  • Wash 2 cups of basmati rice or seeraga samba rice in water 3 or 4 times or until the water is clear and set aside.
  • In a pan add water and start cooking. To the water add the whole spices. Add in salt and oil and bring everything to a boil.
  • Once the water starts boiling add the soaked rice and cook until the rice is 95 % cooked. Switch off the stove and let it rest for 5 mins.
  • Drain the excess water and then spread the cooked rice on a wide plate and let it cool.
  • Remove the whole spices and the Rice is ready and fluffy.

MASALA FOR BIRYANI

  • In a pan add in oil once it heats up add in fennel seeds and then Bay leaves, Cinnamon sticks, Cloves, and Cardamom. Let it splutter.
  • Then add in sliced onions and fry till they get golden brown on a low flame it may take some time. Reserve some onions for later use. Next, add ginger garlic paste and fry till the raw smell leaves.
  • Add Mint and coriander leaves, Saute for a min or till they shrink.
  • Next, add in the chopped tomatoes and cook till they become soft.
  • Now add the spice powders. I am using Chilli powder, Garam Masala, Cumin powder, and Salt. Mix well and cook for a min.
  • If you have some left over marinade from the chicken add that as well.
  • Now add in the curd/ yogurt.
  • Combine and cook till the oil separates.

LAYER THE BIRYANI

  • Now switch off and then add half of the chicken tikka.
  • Meanwhile, in a bowl take the milk and soak it in Saffron for about 30 mins and set aside. Chop in Mint and Coriander leaves and keep them ready as well.
  • Spread in one half of the cooked rice and then sprinkle in some saffron-soaked milk.
  • Sprinkle in some chopped mint and coriander leaves. Layer the remaining chicken tikka.
  • Top it with the remaining rice. Sprinkle in the saffron milk, mint, coriander leaves, and fried onion. Close the biryani pot. I used my Dutch oven.
  • Switch on the stove to a very low flame and then place an iron dosa pan or a heavy iron pan and then place the biryani pot on top. Cook in the lowest flame for 20 mins and switch off.
  • Let the pot remain closed for another 30 mins and then open.
  • Gently fluff the rice. Delicious chicken Tikka biryani is now ready.

Video

Notes

  • Serve hot with Onion Raita
  • You can also prepare chicken tikka in oven.
  • I used an Electric rice cooker for cooking the rice ,if cooking in pressure cooker ,After closing the cooker. Wait till the steam comes well and then put the whistles and then cook in high flame for 4 mins and then switch off the cooker. Wait till the pressure is released on its own and then open the cooker and fluff the rice.

Nutrition

Calories: 401kcal | Carbohydrates: 64.9g | Protein: 22.2g | Fat: 5.3g | Saturated Fat: 0.9g | Cholesterol: 37mg | Sodium: 123mg | Potassium: 377mg | Fiber: 8.6g | Sugar: 2.8g | Calcium: 63mg | Iron: 4mg
Tried this recipe?Mention @happietrio or tag #happietrio
Subscribe to my Channelclick for more videos

Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Note: This post is originally from 2019. Its now updated with new Recipe card, Pictures.

How to make Lauki Paratha

By Leave a Comment

Lauki Paratha is a healthy and loaded paratha that is perfect for breakfast. Serve with some Dahi and Pickle along with coffee.

Lauki Paratha

Lauki Paratha is a nourishing and hearty Indian flatbread made with grated bottle gourd (lauki) mixed into whole wheat flour. This paratha is an excellent choice for a healthy breakfast or lunch. The bottle gourd, known for its high-water content and cooling properties, is particularly beneficial during the summer months, making this paratha a refreshing and nutritious addition to your meal plan.

Bottle Gourd Paratha

How to make Lauki Paratha

     1.    In a mixing bowl add in the Wheat flour ,to this add in the grated lauki ,finely   chopped coriander leaves.

2.    Next add in the Garam Masala, Turmeric powder, Chilli powder and Salt. Mix well and the sprinkle in water little by little and knead everything together to form a soft dough. After kneading close the dough with a kitchen towel and allow it to sit for 30 mins

  3.    Pinch a small portion of the dough, and using a rolling pin flatten it to a small   paratha. Heat a tawa, Once it hot, place in the  paratha.

4.    Drizzle oil and cook on both the side until its cooked perfectly. Serve hot

Serve with any Kurma or Raita.
Lauki Paratha Recipe | Bottle Gourd Paratha

Serving Suggestions

Lauki Paratha pairs perfectly with some dahi (yogurt) and pickle for a complete meal. You can also enjoy it with a side of curry, such as Paneer Curry, or a simple raita.

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks so much. You can also follow me on Facebook, Pinterest, Instagram, Youtube, and Twitter for more updates

📖 Recipe

Lauki Paratha
Print Recipe Pin Recipe
5 from 1 vote

Lauki Paratha | Bottle Gourd Paratha

Lauki Paratha is a healthy and loaded paratha which is perfect for breakfast. Serve with some Dahi and Pickle.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: Indian
Servings: 4
Calories: 77kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 1 cup Atta / Whole Wheat flour
  • ¼ cup Grated Lauki
  • 1 tbsp Coriander leaves
  • ½ tsp Garam Masala
  • ½ tsp Chilli powder
  • Salt as needed
  • Water as needed to knead the dough
  • Oil/Ghee to cook the paratha

Instructions 

  • In a mixing bowl add in the Wheat flour ,to this add in the grated lauki ,finely chopped coriander leaves.
  • Next add in the Garam Masala, Turmeric powder, Chilli powder and Salt. Mix well and the sprinkle in water little by little and knead everything together to form a soft dough. After kneading close the dough with a kitchen towel and allow it to sit for 30 mins.
  • Pinch a small portion of the dough, and using a rolling pin flatten it to a small paratha. Heat a tawa, Once it hot, place in the paratha.
  • Drizzle oil and cook on both the side until its cooked perfectly. Serve hot

Notes

Serve hot with a dollop of butter.
Using ghee while cooking make the paratha delicious.

Nutrition

Serving: 1g | Calories: 77kcal | Carbohydrates: 5.6g | Protein: 1.5g | Fat: 5.5g | Saturated Fat: 3.6g | Cholesterol: 14mg | Sodium: 47mg | Potassium: 117mg | Fiber: 1.1g | Sugar: 0.2g | Calcium: 31mg | Iron: 1mg
Tried this recipe?Mention @happietrio or tag #happietrio
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Karupatti Paniyaram

By 10 Comments

Karupatti Paniyaram is a healthy and delicious paniyaram. It is prepared by soaking raw rice and then cooked along with Palm jaggery and coconut.

Karupatti Paniyaram Recipe | Palm Jaggery Mini Appam | Palm Jaggery Paniyaram

Karupatti Paniyaram Recipe | Palm Jaggery Mini Appam | Palm Jaggery Paniyaram with step by step pictures. One snack which I am so fascinated about is this Karupatti Paniyaram. I make this almost every other time in home when I have Karupatti (Palm Jaggery) in stock. It is so delicious and healthy too. Though I had made it several times I wonder why I have not posted this recipe so long. Now even my daughter started loving karuaptti paniyaram and hence I don’t need any excuse to make these beauties quite often.

I also make Nei appam quite often, I will share the recipe soon. Check out the Ragi Chakka Paniyaram, Jackfruit appam and , Nei appam recipes too. Now let’s see how to prepare Karupatti Paniyaram.

Karupatti Paniyaram

How to Prepare Karupatti Paniyaram

   1.    Wash the Raw rice and Urad Dal really well and then Soak in the Raw Rice ,Urad Dal and Toor Dal for about 3 hours and then bled it to a fine paste similar to Idli batter ,Add only the required water let it be thick while grinding. Allow it to ferment overnight.

 2.    Heat a pan with the Palm Jaggery and Water cook till the Palm Jaggery is completely dissolved. And the strain to remove the impurities. Heat the palm jaggery for few more mins till it is slightly thick.

 3.    Now add this Palm Jaggery to the prepared batter. Mix well so that Palm Jaggery is mixed well.

4.    Now add in the cooking soda if using and then add in the Salt and Crushed Cardamom. Mix well.

5.    Heat a paniyaram pan with oil or Ghee. Once its hot add in the batter to the small paniyaram pan close and cook. Once the base is cooked flip and the cook on the other side till is fully cooked and golden brown.

   6.    Remove and save in paper towels. Serve hot.

Serve hot.
Karupatti Paniyaram Recipe | Palm Jaggery Mini Appam | Palm Jaggery Paniyaram

 

📖 Recipe

Karupatti Paniyaram
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5 from 1 vote

Karupatti Paniyaram | Palm Jaggery Paniyaram

Karupatti Paniyaram is a healthy and delicious paniyaram. It is prepared by soaking raw rice and then cooked along with Palm jaggery and coconut.
Prep Time15 minutes
Cook Time15 minutes
Soaking Time8 hours
Course: Dessert
Cuisine: Indian
Servings: 3
Calories: 331kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Equipment

  • Paniyaram Pan
  • Paniyaram Pan

Ingredients

  • 1 cup Raw Rice
  • ¼ cup Urad Dal
  • 1 tbsp Toor Dal optional
  • 1 cup Palm Jaggery
  • ½ cup Water
  • ½ tsp Cooking soda optional
  • ¼ tsp Salt
  • 3 Cardamom or ½ tsp cardamom powder

Instructions 

  • Wash the Raw rice and Urad Dal really well and then Soak in the Raw Rice ,Urad Dal and Toor Dal for about 3 hours and then bled it to a fine paste similar to Idli batter ,Add only the required water let it be thick while grinding. Allow it to ferment overnight.
  • Heat a pan with the Palm Jaggery and Water cook till the Palm Jaggery is completely dissolved. And the strain to remove the impurities. Heat the palm jaggery for few more mins till it is slightly thick.
  • Now add this Palm Jaggery to the prepared batter. Mix well so that Palm Jaggery is mixed well.
  • Now add in the cooking soda if using and then add in the Salt and Crushed Cardamom. Mix well.
  • Heat a paniyaram pan with oil or Ghee. Once its hot add in the batter to the small paniyaram pan close and cook. Once the base is cooked flip and the cook on the other side till is fully cooked and golden brown.
  • Remove and save in paper towels. Serve hot.

Notes

  • Goes well with for evening snack.
  • If you ferment the batter overnight no need to add the cooking soda. Else you should add for a crispy and porous texture.
  • I used Crushed cardamom you can also use Cardamom powder.
  • Make sure you don’t add more water while grinding the batter as the batter will get diluted after adding the Palm Jaggery.
  • Palm Jaggery will be containing impurities and hence its mandatory to strain it and use.

Nutrition

Calories: 331kcal | Fat: 0.7g | Saturated Fat: 0.1g | Sodium: 199mg | Potassium: 247mg | Fiber: 6.3g | Sugar: 12.9g | Calcium: 36mg | Iron: 4mg
Tried this recipe?Mention @happietrio or tag #happietrio
Subscribe to my Channelclick for more videos

Mushroom Cutlet

By Leave a Comment

Mushroom cutlet makes a yummy and delicious after school snack for the kids. It can be had with tomato sauce or just plain

Mushroom Cutlet Recipe | Mushroom Patties

Mushroom Cutlet Recipe | Mushroom Patties with step by step pictures. Mushroom cutlets makes a yummy and delicious after school snack for the kids. It can be had with tomato sauce or just plain it tastes delicious in either ways. It is so filling and nutritious. You can also deep fry if you prefer. Now lets see how to prepare Mushroom Culets.

Mushroom Cutlet Recipe | Mushroom Patties

Similar Recipes:

How to Prepare Mushroom Cutlet

 
   1.    Chop the mushroom into small bite sized pieces. Cook the potatoes and then mash it well.

 2.    In a mixing bowl add in the mashed potatoes, Chopped onions, Coriander leaves.

  3.    Next add in the curry leaves ,Green Chilli and chopped Mushroom.

 4.    Next add in the Garam Masala , Turmeric powder , Required Salt and the corn flour .Mix everything together and bring it together to form a dough. Put it in the fridge for 30 mins and then dived the dough into equal sized balls. Slightly flatten it to form patties.

 5.    In a bowl add in the bread crumbs. In another bowl dissolve 1 tbsp of Maida in 2 tbsp of water. Dip the patties in the Maida first and then in the breadcrumbs and set aside. Heat  a pan with oil to shallow fry.

 6.    Fry in a medium flame on both sides until it becomes golden brown and crisp and cooked well. Drain in paper towels. Serve hot.

Makes a delicious snack or a starter.
Mushroom Cutlet Recipe | Mushroom Patties

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest,  Instagram, Youtube and Twitter for more updates

📖 Recipe

Mushroom Cutlet
Print Recipe Pin Recipe
5 from 1 vote

Mushroom Cutlet

Mushroom cutlets makes a yummy and delicious after school snack for the kids. It can be had with tomato sauce or just plain 
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Indian
Servings: 6 cutlet
Calories: 165kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 1 cup Mushroom
  • 2 Potato
  • 1 Onion
  • ¼ cup Coriander leaves loosely packed
  • 1 sprig Curry leaves
  • 1 Green Chilli
  • Salt as needed
  • ½ tsp Turmeric powder
  • ½ tsp Garam Masala
  • 4 tbsp Corn flour
  • ½ cup Panko Breadcrumbs
  • 1 tbsp rice flour
  • Oil for shallow frying

Instructions 

  • Chop the mushroom into small bite sized pieces. Cook the potatoes and then mash it well.
  • In a mixing bowl add in the mashed potatoes, Chopped onions, Coriander leaves.
  • Next add in the curry leaves ,Green Chilli and chopped Mushroom.
  • Next add in the Garam Masala , Turmeric powder , Required Salt and the corn flour .Mix everything together and bring it together to form a dough. Put it in the fridge for 30 mins and then dived the dough into equal sized balls. Slightly flatten it to form patties.
  • In a bowl add in the bread crumbs. In another bowl dissolve 1 tbsp of Maida in 2 tbsp of water. Dip the patties in the Maida first and then in the breadcrumbs and set aside. Heat a pan with oil to shallow fry.
  • Fry in a medium flame on both sides until it becomes golden brown and crisp and cooked well. Drain in paper towels. Serve hot.

Notes

  • Tastes best hot with tomato sauce.
  • Makes a perfect evening snack.

Nutrition

Calories: 165kcal | Carbohydrates: 16.9g | Protein: 2.5g | Fat: 10.1g | Saturated Fat: 1.8g | Cholesterol: 2mg | Sodium: 58mg | Potassium: 238mg | Fiber: 1.8g | Sugar: 1.3g | Calcium: 11mg | Iron: 1mg
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Pineapple Sabja Juice

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Pineapple Sabja Juice is a yummy summer drink. Sabja Seeds or Basil seeds have a good cooling property and hence it is perfect for summer.

Pineapple Sabja Juice

Pineapple Sabja Juice Recipe | Basil Seed Pineapple Juice with step by step pictures. Sabja Seeds or Basil seeds has a good cooling property and hence it is perfect for summer so I tend to add in almost all the juice and this Pineapple Sabja Juice is my favourite it is perfect for the summer.

I have also tried few other juices with Sabja Seeds, will be posting in the next few days. Now lets see how to prepare Pineapple Sabja juice.  

Pineapple Sabja Juice Recipe

How to make Pineapple Sabja Juice

1.    Soak the Sabja Seeds in water for 30 mins and set aside. In a blender add in the pineapple cubes. To this add in the Sugar.

2.    Next add in the Water and Vanilla Essence.

3.    Blend Well and then strain the juice. Next, add in the soaked Sabja seeds. Mix well and serve chilled.

Serve Chilled.

Pineapple Sabja Juice Recipe | Basil Seed Pineapple Juice

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

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Pineapple Sabja Juice
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Basil Seed Pineapple Juice

Pineapple Sabja Juice is a yummy summer drink. Sabja Seeds or Basil seeds have a good cooling property and hence it is perfect for summer.
Prep Time10 minutes
Cook Time0 minutes
Soaking Time30 minutes
Total Time40 minutes
Course: Breakfast, Drinks
Cuisine: International
Servings: 2
Calories: 144kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • 1 cup Pineapple
  • ½ cup Water
  • 2 tbsp Sugar
  • ½ tsp Vanilla extract
  • 2 tbsp Sabja Seeds

Instructions 

  • Soak the Sabja Seeds in water for 30 mins and set aside. In a blender add in the pineapple cubes. To this add in the Sugar.
  • Next add in the Water and Vanilla Essence.
  • Blend Well and the strain the juice. Next add in the soaked Sabja seeds. Mix well and serve chilled.

Notes

Tastes best when served Chill.
Makes a perfect drink during Summer as sabja seeds has a very good cooling effect.

Nutrition

Serving: 1serving | Calories: 144kcal | Carbohydrates: 30.1g | Protein: 0.9g | Fat: 0.2g | Sodium: 4mg | Potassium: 181mg | Fiber: 2.3g | Sugar: 24.7g | Calcium: 23mg
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How to make Fenugreek Powder

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Fenugreek Seeds powder are widely used in Indian cooking. It has a slightly bitter taste but the health benefits are huge.

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Fenugreek Powder

Fenugreek Seeds are widely used in Indian cooking. It has a slightly bitter taste but the health benefits are huge. We can use Fenugreek powder in a variety of curry and recipes. It is so aromatic. Now lets see how to prepare Fenugreek powder in home.

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About Fenugreek

Fenugreek belongs to the Fabaceae plant family. The seeds and leaves of the plant are edible and is widely used in cooking. Fenugreek is often used as a medicine since ancient times. It is advisable to consume in small quantity.

We use the fenugreek seeds to flavor the curry or even used as a tadka in many cuisines. The leaves also knows as Methi leaves can be consumed like spinach.

Check out the Methi paratha recipe too if you are interested.

Health benefits of Fenugreek

  • Fenugreek seeds helps in lowering the blood sugar level and cholesterol.
  • It also helps in reducing the menstrual cramps.
  • It helps in keeping PCOD in control.
  • Consuming fenugreek in empty stomach also helps in boosting metabolism.
Vendaya podi

How to make Fenugreek Powder

In a pan add Fenugreek seeds. Dry roast in a low flame until it is golden brown in colour and aromatic.

Switch off the flame and allow it to cool down completely.

Transfer to a blender and then grind to a fine powder

Spread in a wide plate and let it cool completely once again. Once it cools down store

it in an air tight container.

Store in an air tight container and handle it clean.

Fenugreek Powder Recipe | Vendaya podi | How to prepare Fenugreek powder in home

Top Tips

Fenugreek powder is more commonly used in making Indian pickle. It is a famous pickle masala.

We can also dissolve methi powder in a glass of warm water and consume in empty stomach. It helps in boosting the metabolism.

Storage Options

Always store the the methi powder in a clean air tight container. It stays good for 3 months. I always make a small batch that lasts for 2 months and make them fresh.

Similar Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks so much. You can also follow me on Facebook, Pinterest, Instagram, Youtube, and Twitter for more updates

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Fenugreek Seeds powder
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5 from 1 vote

Fenugreek Seeds powder

Fenugreek Seeds powder are widely used in Indian cooking. It has a slightly bitter taste but the health benefits are huge.
Prep Time30 minutes
Cook Time2 minutes
Total Time32 minutes
Course: Condiments
Cuisine: Indian
Servings: 1 bottle
Calories: 287kcal
Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

  • ½ cup Fenugreek | Methi Seeds

Instructions 

  • In a pan add Fenugreek seeds. Dry roast in a low flame until it is golden brown in colour and aromatic.
  • Switch off the flame and allow it to cool down completely.
  • Transfer to a blender and then grind to a fine powder
  • Spread in a wide plate and let it cool completely once again. once it cools down store it in an air tight container.

Notes

Fenugreek powder is more commonly used in making Indian pickle. It is a famous pickle masala.
We can also dissolve methi powder in a glass of warm water and consume in empty stomach. It helps in boosting the metabolism.

Nutrition

Serving: 1cup | Calories: 287kcal | Carbohydrates: 51.8g | Protein: 20.4g | Fat: 5.7g | Saturated Fat: 1.3g | Sodium: 60mg | Potassium: 684mg | Fiber: 21.8g | Calcium: 156mg | Iron: 30mg
Tried this recipe?Mention @happietrio or tag #happietrio
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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.