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How to Cook the Taste Rich Ambur Chicken Biryani (Step By Step) ?

Taste Rich Ambur Chicken Biryani in easy steps here,

Ingredients :

  1. Bay Leaves (2 nos.)
  2. Big Onions (Sliced – 2 nos.)
  3. Big Tomato (Chopped – 1 no.)
  4. Cardamom (2 nos.)
  5. Cinnamon Stick (1 no.)
  6. Cloves (3 nos.)
  7. Coriander Leaves (Chopped – Few)
  8. Ghee / Clarified Butter (1 Teaspoon)
  9. Ginger Garlic Paste (1 Teaspoon)
  10. Lime Juice (1 Teaspoon)
  11. Mint Leaves (Chopped – Few)
  12. Oil (2 Teaspoons)
  13. Red Chilli Powder (2 Teaspoons)
  14. Salt
  15. Saunf (1 Teaspoon)
  16. Seeraga Samba / Small Grain Rice (1 Cup)
  17. Skinless Chicken (1/2 kg)
  18. Thick Curd / Yogurt (1 Teaspoon)
Ambur Chicken Biriyani
Ambur Chicken Biryani / Small Grain Rice

Step 1: Cook the Chicken

Saute the following nicely on the hot oil and ghee,

  • Cloves
  • Cinnamon stick
  • Cardamom
  • Bay Leaves
  • Saunf

Add a drop of curd and stir it then add a tablespoon of ginger garlic paste and stir a little. Now add the skinless chicken and saute it nicely, then add red chill powder, onion, tomato and stir it nicely (tomato need to be smashed). Finally, add the mint and coriander leaves.

Then add the curd to make the chicken soft, lime juice and mix it well also add the required amount of salt to it. Then close the lid and cook it for 5 mins.

Cook the Chicken_1

Cook the Chicken 2

Cook the Chicken 3

Cook the Chicken 4

Step 2: Add the Half-Cooked Salted Rice

Add the salt and half cook the Samba Rice then drain off the extra water from it. Simultaneously add 1/4 Cup of hot water and mix the chicken well then close lid for some time.

Now add half cooked rice to the chicken when the chicken gravy becomes little thick and stir them well without breaking the rice grains.

Add the Half Cooked Salted Rice

Step 3: Final / Dum

Seal the lid by sticking it with some big foil to restrict the steam from escaping and place it on a very slow flame. Ideally place this vessel on top of another flat pan or tawa, so that the bottom of the pan doesn’t come in direct contact with the heat source. And cook it for 15 mins then add fried onions on top.

The Taste Rich Ambur Chicken Biryani is ready now, so serve them with raita.

Dum

Get Fresh Meat at your doorstep from Chef & Butcher,
Bannerghatta Rd. / Nobonagar Outlet : +91 888 46 333 42
DLF Newtown / Akshayanagar Outlet : +91 888 444 1505
Electronic City Outlet : +91 8884 9992 44
Kadugodi / Whitefield Outlet : +91 888 448 5550
Panathur / Kadubeesanahalli : +91 888 447 5550

Special Note :

  • The number of tomatoes should always be lesser than that of the onions.
  • Marinate the chicken with curd for 30 minutes to make it soft.
  • Don’t add too much of spices.
  • Don’t add the rice when there is lots of water in the chicken.
  • Add salt separately for the rice and also for the gravy.
  • No Green Chillies, Turmeric Powder and Basmati / Long Grain Rice.
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How to make Grilled Chicken using microwave Oven (Step by Step) ?

Make Grilled Chicken using a microwave oven (OTG – Oven Toaster Grillers) in just 2 quick steps…,

chef_butcher_f_image.jpg
Grilled Chicken using Microwave Oven

Ingredients :

1 Chicken Full Leg (With Skin)
4 tbsp Red Chilies Powder
1 tbsp Black Pepper Powder
1/4 tsp Turmeric Powder
2 tbsp Lime Juice
6 clove Garlic (whole & crushed)
5 tbsp Oil
Salt

Step 1 : Marinade Chicken Leg for 2 Hrs

Make Grilled Chicken Masala by adding the following items together,

4 tbsp Red Chilies Powder
1 tbsp Black Pepper Powder
1/4 tsp Turmeric Powder
2 tbsp Lime Juice
5 tbsp Oil
Crushed Garlic
Salt

Apply the paste and marinate the Chicken Leg for at least 2 hours.

Step 2 : Grill the Chicken Leg in Microwave Oven for 30 mins

Preheat oven to 250C, Brush a heavy baking tray with about 1 – 2 tablespoons oil, then arrange the Chicken Legs in a single layer. Bake for about 30 to 40 minutes, depending on the size of your Chicken Legs, turning once or twice, or until cooked through.

Wanted Fresh Chicken Leg for your Grill, Call Chef & Butcher Now.

Reach us at  +91 8884 3332 73

[youtube https://www.youtube.com/watch?v=C0-I-3CJFaM?controls=0&w=560&h=315]

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How to make Mutton Paya Soup (Step by Step) ?

Make Mutton Paya Soup in just 4 quick steps…,

Mutton Paya Soup
Mutton Paya Soup

Ingredients :

4 Smoked Mutton Trotters / Paya (cleaned)
1 tbsp Coriander (whole)
1 tbsp Zeera (Cumin Seeds)
1 Onions (chopped)
1 tsp Pepper
2 Green Chilies
5-6 cloves Garlic (chopped)
10 Black Peppers
2 tbsp Oil
Salt (to taste)

Step 1 : Preparing Spice Mix
Put onions, garlic, black pepper, coriander, zeera, salt, chilies and oil on the mutton legs and mix it.

Step 2 : Pressure Cook your Paya
Cook it in a pressure cooker until you get about 5-6 whistles.

Step 3 : Cook Again
Wait till it cools down and add little salt then cook it again till you get 2-3 whistles.

Step 4 : Final
Let it cool down, then add pepper and Serve hot.

Wanted Smoked Mutton Paya for your Soup ? Call Chef & Butcher Now.

Reach us at  +91 8884 3332 73

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What is Meat Tenderizer ?

A meat tenderizer is used to tenderize slabs of meat in preparation for cooking.

  • Raw Pineapple and Papaya are excellent meat tenderizers.

But you don’t need any meat tenderizer, if you purchase meat from Chef & Butcher. Since we offer only Tender Chicken & Tender Goat Meat to our customers.

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How to Pan Fry the Mackerel (Step By Step) ?

Make Pan Fried Mackerel in just 2 quick steps…,

Pan Fried Mackerel
Pan Fried Mackerel

Ingredients :

2 – Mackerel Fillets
Black Pepper (Freshly Ground)
4 Cloves – Garlic (Finely Chopped)
1 tbsp – Parsley / Fresh Coriander Leaves (Chopped)
1 tbsp – Paprika / Red Chilli Powder
Red Wine Vinegar
Extra Virgin Olive Oil
Salt

Step 1 : Pan Fry the Mackerel Fillets

Heat a little extra virgin olive oil in a pan until hot and almost smoking. Season the fillets with salt and pepper and place skin side down in the pan. Cook about 4 minutes on the first side, turn and cook a further minute on the second side.

Step 2 : Preparing Garlic & Pepper Sauce 

Add a splash of fresh oil to the pan. Add the garlic, parsley, salt, pepper, paprika and red wine vinegar and toss together for 30 seconds. Then Pour the sauce straight over the fish and serve.

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How to make Chicken Keema Masala (Step by Step) ?

Call us on +91 8884 3332 73 for Freshly Minced Chicken.

Make Chicken Keema / Kheema Masala in just 3 quick steps…,

Chicken Keema / Kheema Masala
Chicken Keema / Kheema Masala

Ingredients :

1kg – Chicken Minced
1 tsp – Cumin Seeds
2 – Dry Red Chilies
1 – Large Onion (Finely Chopped)
1 inch – Fresh Ginger, (Finely Chopped)
4 pods – Fresh Garlics (Minced)
5 – Green Chilies (Finely Chopped)
1/2 tsp – Turmeric Powder
1/2 tsp – Garam Masala
2 tsp – Coriander Powder
1 tsp – Cumin Powder
1/2 tsp – Red Chili Powder
3 – Medium Tomatoes (Chopped)
1 tsp – Kasuri Methi
2 tbsp – Coriander Leaves (For Garnish)
1/2 cup – Frozen Peas
1 tbsp – Card or Sour Cream
3 tbsp – Oil
3/4 cup – Water
Salt

Step 1 : Cook the Chicken Minced
Heat oil in a non-stick pan. Add cumin seeds and the crushed dry red chilies. When the seeds begin to sizzle, add the Chicken Minced. Cook until the chicken is evenly browned.

Step 2 : Cook along with Spice
Heat oil in a pan and add the chopped onion. Cook until the onion begins to turn brown. Add garlic and ginger. Cook for 2 minutes and then add chopped tomatoes. Also, add turmeric, red chili, cumin and coriander powders, and mix. Cook until the tomatoes are cooked and the oil separates. Now add browned Chicken Minced. Cook till the chicken and tomato have mixed together (about 15 minutes) stirring frequently.

Step 3 : Cook along with Methi & Peas
Add salt, curd, water, and kasuri methi. Boil, then cover, reduce heat and let simmer for 10 min. Add the peas and garam masala powder, and cook for another 10 min. Serve garnished with chopped coriander leaves and sliced boiled eggs.

Call us on +91 8884 3332 73 for Freshly Minced Chicken.

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How to make Tandoori Chicken (Step by Step) ?

CBMeat – 42140070 : 09.00 AM to 07.00 PM.
Call 080-42140070 for Fresh Chicken Drumsticks.

Make Tandoori  Style Chicken Drumsticks in just 3 quick steps…,

Tandoori  Style Chicken Leg
Tandoori Style Chicken Drumstick (Leg)

Ingredients :
6 – Chicken Drumsticks
½ cup – Red Kashmiri Chillies
¼ cup – Whole Coriander Seeds
1 tbsp – Whole Cumin Seeds
½ tbsp – Whole Black Pepper
½ tbsp – Whole Cloves
½ tbsp – Whole Cardamom
1 tsp – Whole Fenugreek Seeds
3 inch – Cinnamon
1 tsp – Dried Ginger (Ground)
1 tsp – Dried Garlic (Ground)
½ tsp – Nutmeg (Grated)
½ tsp – Turmeric (Ground)
4 tbsp – Paprika
1 clove – Fresh Garlic (Crushed)
½ inch – Fresh Ginger
4 tbsp – Garam Masala
2 tbsp – Oil
½ – Lemon
½ cup – Curd
Salt

Step 1 : Preparing Tandoori Masala Mix
Toss the following for about 1 minute and let it cool completely.

½ cup – Red Kashmiri Chillies
¼ cup – Whole Coriander Seeds
1 tbsp – Whole Cumin Seeds
½ tbsp – Whole Black Pepper
½ tbsp – Whole Cloves
½ tbsp – Whole Cardamom
1 tsp – Whole Fenugreek Seeds
3 inch – Cinnamon

Add the following and Ground them together.

1 tsp – Dried Ginger (Ground)
1 tsp – Dried Garlic (Ground)
½ tsp – Nutmeg (Grated)
½ tsp – Turmeric (Ground)
4 tbsp – Paprika

Step 2 : Marinade Chicken Drumsticks
Marinade the Chicken Drumsticks for at least 4 hours (Ideally overnight) in the following mix,

4 tbsp – Tandoori Masala Mix
1 clove – Fresh Garlic (Crushed)
½ inch – Fresh Ginger
4 tbsp – Garam Masala
2 tbsp – Oil
½ – Lemon
½ cup – Curd
Salt

Step 3 : Bake them for about 25 minutes
Preheat oven to 450 F, Brush a heavy baking tray with about 1 – 2 tablespoons oil, then arrange the drumsticks in a single layer. Bake for about 20 – 25 minutes, depending on the size of your drumsticks, turning once or twice, or until cooked through.

Serve with lemon slices and raita.

CBMeat – 42140070 : 09.00 AM to 07.00 PM.
Call 080-42140070 for Fresh Chicken Drumsticks.

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How to make East Indian Style Clam Curry (Step by Step) ?

Make East Indian Style Clam Curry in just 3 quick steps…,

East Indian Style Clam Curry
East Indian Style Clam Curry

Ingredients :

1.5 tbsp – oil
2½ cups – Clams
3 Medium Sized – Onion (Finely Chopped)
1 inch – Ginger
4 to 5 – Garlic Cloves
1.5 tbsp – Red Chili Paste
1 tsp – Sugar (optional)
1 cup – Water
1 tbsp – East Indian Bottle Masala Powder Or if not then
½ tsp – Turmeric Powder, ½ tbsp – Coriander Seed Powder, 1 tsp – Red Chili Powder and ½ tsp – Garam Masala Powder
2 – Green Chilies (Slit Length Wise)
2 cups – Coconut Milk
Salt
Coriander Leaves (for garnish)

Step 1 : Boil the clams
Boil the clams in water with little salt for 4-5 mins or until they open up. Don’t boil for too long. You could take the clams one by one as it opens up and and discard the ones which don’t open. Remove the empty shell and keep the shells with meat.

Step 2 : Preparing Spice Masala
Saute onion until light brown, Add sugar if you use. Then add the ginger, garlic & red chili paste and saute for 3 to 4 mins on low heat.

Step 3 : Cook with Boiled Clams
Add water & boiled clams then mix them well. Now add bottle masala & chilies and mix it nicely. Cook the mix for 5 to 7 mins on moderate heat. Then Add coconut milk and cook for another 4 mins on low heat. Garnish with coriander leaves.