Murg Musallam

Recipe for murg musallam:

Murg or Chicken is a favorite all over the world and some of the best chicken recipes come from Hyderabad. Murg Musallam is one of them, below is the method to prepare a finger licking Chicken Curry for a tasty meal anytime of the day.

Ingeridents

• chicken (whole);21/2 pounds
• curd(dahi)-500gms
• ghee(butter)-250 gms
• shahijeera-1/2 tsp
• zeera-1/2 tsp
• kaali mirch-6
• cloves-12
• big cardamom-4
• cinnamon-1 small piece
• salt & red chilli powder-according to taste

For filling:-

• peas-250gams
• potatoes-2(cut into 8 pieces)
• eggs-2
• onions-2 medium
• garam masala powder-1/2 tsp
• ghee to fry
• salt and red chilli powder-according to taste

Filling Preparation:-

Fry the onions in ghee.keep the crisp fried onions aside.BOIL peas ,potatoes,eggs.fry them in little oil.now mix all this and fried onions.add salt,red chilli powder ,garam masala powder and keep aside.

Mix curd with 200gms of water mix them well.

make powder of all spices except cloves and add this spice powder,cloves to the curd mixture.Melt the ghee and add to above mixture.

Marinate whole chicken in this curd mixture.make sure chicken is properly marinated with curd even on the inside.put the filling inside the chicken and tie it properly(stitch it)let the chicken with filling inside soak in the curd for 2 hours.

After 2 hours cook this chicken soaked in curd on low flame until the chicken is done.

Note:- cook on low flame in such a way that when chicken is done the water should evaporate completly.

Mirchi Ka Salan

Mirchi Ka Salan

Hyderabadi Biryani is not complete without Mirchi Ka Salan, This is the curry which is staple with Biryani and without much ado here is the procedure

Ingrediants

• Long Green Chillis – 7- 8 nos
• Peanut – 50gms
• Sesame Seeds – 50gms
• Coconut (Crushed) – 50gms
• Onion (Medium sized) – 1-2nos
• Coriander Powder- 1 tsp
• Turmeric powder – Half tsp
• Ginger (Finely chopped) – 1”
• Garlic paste – 1tsp.
• Coriander leaves (Finely chopped)
• Cumin seeds – 1tsp
• Oil – 100ml
• Tamarind Paste – 1 tablespoon

Procedure:

1. Roast peanuts, sesame seeds and crushed coconut till they change color and grind them to a paste.
2. Chop onion and shallow fry it by putting 1/4^th of oil till it turns pink and make its paste.
3. Heat oil in pan.Deep fry the chillies till they change color Make sure that u spilt the chilli.Take it out from pan and keep it aside.
4. Now in the same oil add cumin seeds,ginger ,garlic,coriander powder and the above made paste.
5. fry it for 4-5mins.Make sure you stir constantly otherwise the paste will stick at the bottom. Now add fried chilli, turmeric powder and little water. Stir it for few more mins,till the chillis softens.
6. Add tamarind paste and coriander leaves.

Delicious Mirchi ka salan is ready to be served with its companion,Biryani.

Phalli Gosht : Recipe

Cooking - one of the essentials skills everyone's required to learn. Especially people who travel abroad need to know a bit of cooking to survive from local foods.

A good hand/home cooked meal always makes the home sickness go away.

Ingredients

• Mutton – Half Kg
• Onion – 1-2 Medium sized
• Cluster Beans (Chopped) - 250gms
• Corriander Leaves – 1 handful
• Green Chilli – 3nos
• Red Chilli Powder – 1 tsp
• Turmeric Powder – ¼ tsp
• Ginger (finely chopped) – 1 inch
• Garlic (Finely chopped) – 3-4
• Garam Masala Powder – 1tsp
• Corriander Powder – 2tsp
• Oil – 50ml
• Water – 75ml

Steps :-

1. Wash mutton and keep it aside
2. Heat oil in a pan and add chopped onions.Fry it for few mins.
3. Once onions changes its color to slight pink add ginger and garlic. Fry it for few seconds and add mutton to it.
4. Now add red chilli powder, turmeric powder and coriander powder. Also add green chillies and water.
5. Pressure cook it till mutton softens.
6. Once the mutton is 2/3 done, add cluster beans and cook it for 10-15mins.
7. Add little water if required.
   

Lastly, add garam masala powder and finely chopped coriander leaves and the Phalli Gosht is ready.