Hakka Noodles Recipe - How To Make Hakka Noodle - By BBH

Add soy sauce and stir. add the hakka noodles and toss it well and stir fry for a minute on high heat. season with salt and pepper. also add rice vinegar or white vinegar. continue to toss and cook the noodles on a high flame for a minute.

hakka noodles recipe, learn how to make veg hakka noodles at home with step by step photos. It is a popular Indo Chinese style noodles served in restaurants and fast food centers across India. Often served with other popular Indo Chinese recipes like dry chilli paneer, dry chilli mushroom, dry chilli chicken, chicken manchurian, chicken lollipop, fish manchurian, gobhi manchurian.

To give a good flavor to the veg hakka noodles, the entire sauteing of the noodles has to be done on a high flame. I also suggest using a good soya sauce and vinegar.

To make a restaurant style hakka noodles, all the ingredients mentioned in the recipe are mandatory. I have not used celery and it is up to you if you have it you can use.

For variations you can use tomato sauce, garlic sauce, and green chili sauce. The color of the noodles depends on the sauces you use. Since i used red chili sauce, mine has a deeper color.

Author: Best Biryani House

How To Make Hakka Noodles With Step

• Bring water to a boil and cook noodles till aldente.

• Drian them and rinse it under running water. This helps to remove starch and makes the noodles less sticky.

• Drain off completely. Add very little oil and toss the noodles. This prevents them from turning sticky. Set aside.

• Prepare the sauces. Add vinegar, soya sauce, chili sauce and pepper to the bowl. Set this aside. This way you will not end up using more than needed. Do not compare the quantity you see in the bowl with recipe.

• Add oil to the pan and heat it on a high flame. Add chopped garlic and fry till you smell the roasted garlic. Do not burn. Add chopped carrots and white parts of spring onion. Fry till the carrots are half cooked.

• Add capsicums and fry till they are half cooked. They should remain crunchy. Add the sauces and allow to bubble.

• Add noodles, green spring onions and pepper if needed.

• Toss well and fry for 2 to 3 minutes.

Serve hot with chilli chicken. Vegetarians can serve with chilli mushroom or chilli paneer.

Ingredients

• 1 pack of noodles (individual pack enough for one)

• 2 tbsp spring onions (white and green separated)

• 1 small carrot julienne or chopped small

• 2 to 3 beans chopped finely (optional)

• 1 tbsp. finely shredded cabbage (optional)

• 1 tbsp. mushrooms chopped (optional)

• 2 tbsp. capsicum chopped or julienne

• ½ to ¾ tbsp. soya sauce

• 1 tsp. white vinegar

• 1 tsp. chili sauce (or your favorite sauce)

• ⅛ tsp. pepper powder

• Salt to taste

• ¾ tbsp. Olive oil + ¼ tbsp. (optional)

• 2 garlic chopped finely

Instructions

• Bring 3 to 4 cups of water to a boil, Add noodles and cook till al dente. Do not overcook they turn very soggy.

• Drain off the excess water and rinse them under running water to remove excess starch. Leave them in a colander. I suggest applying little oil to your palm and them smear it to the noodles lightly. This helps to keep them non sticky.

• While the noodles cook, chop all the veggies and garlic. Keep this aside

• Add sauce and vinegar to a small bowl. This way you can better control the sauces. Keep this aside.

• Put on the flame to high. Add oil to a hot wok. When the oil turns hot, add garlic and fry till you get a nice smell or just for a minute.

• Add white parts of the spring onions and carrots. If using mushrooms and beans you can add them now. Fry till the carrots are lightly done.

• Add capsicums and cabbage if using. Saute till the capsicums are half cooked. They should retain the crunch.

• Pour the readily kept sauces and vinegar.

• When the sauces begin to bubble, add the drained noodles, green spring onions, pepper powder.

• Toss, Mix and saute in sauces and fry for about 2 minutes.

Follower Like Pages

https://www.facebook.com/bestbiryanihouse/

http://bestbiryanihouse.blogspot.in/

https://plus.google.com/103850478046874670757

https://plus.google.com/107307593831806271380

https://plus.google.com/111054308501204894626

How To Make Paneer Butter Masala Recipe - By BBH

How To Make Paneer Butter Masala Recipe - By Best Biryani House

Paneer (pronounced [pəniːr]) is a fresh cheese common in South Asia, especially in Indian, Pakistani, Afghani, and Bangladeshi cuisines. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids.

paneer is one ingredient that is liked by us and so i do make many dishes with it. the paneer butter masala recipe i make is much appreciated at home and the recipe posted on the blog has been tried and tested my many readers.

so i thought of sharing a no onion no garlic paneer butter masala too. generally onions are not added to paneer butter masala gravy. the garlic added in the form of garlic paste, does contribute towards the overall flavor of the dish. here we have used asafoetida to mimic the garlic flavor and some whole spices.

to make any butter masala or makhani gravy, you need tomatoes. and the tomatoes have to be ripe, red with a mild sweetness. avoid using tomatoes which are sour or ‘khatta’ as we call in hindi. the gravy becomes sour and addition of sugar does not help much. this butter masala gravy is not very heavy or rich as i have not used cream and added less cashews. if you want you can add cream. i have mentioned the proportions in the recipe instructions and step wise pics below. you can make this recipe during navratri fasting the asafoetida, garam masala powder, kasuri methi and adding rock salt instead of regular salt.

like all gravy dishes, paneer butter masala goes well with chapatis, tandoori rotis, naan, steamed rice or jeera rice.

Author: Best Biryani House

Cuisine: North Indian, Punjabi

Paneer Butter Masala Recipe

https://www.facebook.com/bestbiryanihouse/

Ingredients (measuring cup used, 1 cup = 250 ml)

For Tomato Puree:

• 4 medium tomatoes or 300 grams or 2 cups diced tomatoes, pureed

For Cashew Paste:

• 15 to 18 cashews, soaked in hot water for 30 minutes
• 3 to 4 tbsp water for grinding cashew

Whole Spices:

• 1 tejpatta/indian bay leaf
• 2 to 3 cloves
• ½ inch cinnamon
• 2 green cardamoms
• 1 single strand of mace
• a pinch of asafoetida/hing

Other Ingredients:

• 200 to 250 grams paneer/cottage cheese
• 2 to 3 tbsp butter
• 1 tsp kashmiri red chili powder or deghi mirch
• 1.25 cups water or add as required
• ½ tsp ginger paste or ½ inch ginger crushed to a paste in mortar-pestle
• 1 green chili, slit
• ½ tsp garam masala powder
• 1 tsp kasuri methi/dry fenugreek leaves, crushed
• 1 to 2 tbsp chopped coriander leaves/dhania patta
• 2 tbsp low fat cream (optional)
• ¼ to 1 tsp sugar, add as per taste and depending on the sourness of the tomatoes
• salt as required

http://bestbiryanihouse.blogspot.in/

How To Make The Recipe:

Preparing Cashew Paste:

• soak 12 to 15 cashews in a hot water for 20 to 30 minutes.
• then drain and add the soaked cashews in a blender or grinder.
• add 2 to 3 tbsp water and grind to a smooth paste.
• remove the cashew paste and keep aside.

Preparing Tomato Puree:

• in the same blender add chopped tomatoes.
• blend to a smooth tomato puree. keep aside.

Preparing The Butter Masala Gravy:

1. now heat 2 to 3 tbsp butter in a pan or kadai.
2. allow the butter to melt.
3. then add the whole spices mentioned above in the ingredient list.
4. saute the spices till they become fragrant.
5. add ginger paste and saute the ginger paste till the raw aroma of ginger goes away.
6. add the prepared tomato puree. stir very well and simmer for 3 minutes.
7. then add 1 tsp kashmiri red chili powder.
8. stir and saute the tomato paste till you see fat releasing from the sides and top.
9. then add the cashew paste.
10. begin to stir and mix the cashew paste very well with the tomato paste. continue to saute on a low to medium flame, till you see specks of fat on the sides or on the top.
11. then add water and stir very well.
12. bring the gravy to a boil and then add ginger julienne and slit green chilies.
13. season with salt. check the taste and add sugar as required. i added ¼ tsp sugar. you can add from ¼ tsp to 1 tsp depending on sourness or 'khatas' of the tomatoes.
14. when the gravy thickens a bit and you see fat specks on the top, then add paneer cubes. simmer for a minute.
15. now add crushed kasuri methi and garam masala powder. at this step, if you want you can add 2 to 3 tbsp of low fat cream or 1 to 2 tbsp of whipping cream.
16. stir and switch off the flame.
17. garnish this no onion no garlic paneer butter masala with chopped coriander leaves and serve with chapatis, rotis, steamed rice or jeera rice.

Follower Like Pages

https://www.facebook.com/bestbiryanihouse/

http://bestbiryanihouse.blogspot.in/

https://plus.google.com/103850478046874670757

https://plus.google.com/107307593831806271380/

https://plus.google.com/111054308501204894626

Chicken Dum Biryani Recipe In Hyderabadi

chicken dum biryani recipe in hyderabadi dum pakki style with step by step pictures. Hyderabad dum biryani, a classic dish of the Mughal Nizams is an eye-catching aromatic rice loved by all. We all love biryani, but when it comes to preparing them most of us, step back because of the tedious process. But trust me, once you get used to the right process, it is such an easy breezy way of making restaurant style biryani. You will adore it.

hyderabadi chicken dum biryani recipe can be prepared in two ways, kacha (kachi) Method and Pakki Method. In the Kachi method of making biriyani, the raw ingredients are just marinated and placed at the bottom of a utensil and layered with partially cooked rice, saffron etc. Sealed & cooked on a slow dum process, trapping the steam inside for even cooking. I have also shared one such kachi chicken biryani here  sometime ago.

Pakki is the other method where the meat and rice are cooked separately and then the rice, saffron etc are layered, sealed and cooked on a dum process for a shorter time. In this post I am sharing the second method of making i.e the pakki chicken dum biryani recipe made in hyderabadi style. This recipe yields very aromatic biryani rice with delicious, soft tender chicken.

You may also like these 6 variety of chicken biryani recipes on the blog.

how to make chicken dum biryani recipe – hyderabadi dum biryani

1. Wash rice few times till the water runs clear. Soak in ample water for 30 mins. Drain and set aside.
2. Bring 2 to 2 ½ liters water to a boil in a pot or a cooker. Add bay leaf and shahi jeera. You can also use cinnamon, cloves and cardamoms. If you do not like to get a bite of the spices in the rice, you can also tie these in a muslin cloth and add to the pot.

3. Meanwhile, Heat 3 tbsp. oil in a biryani pot , handi or pan. Add sliced onions and fry evenly until golden.

4. These onions lend a unique and authentic flavor, so do not skip these.

5. When they turn dark brown, set aside  ¼ portion of these fried onions.

6. When the water comes to a boil, add salt and drained rice and cook until al dente or 90 % done.

7. While the rice cooks, let us make the chicken ready. To the rest of the onions, add 1 small bay leaf, star anise, ½ tsp shahi jeera, 3 cardamoms, 4 cloves. Saute just for a min without burning.

8. Add 1 tbsp. ginger garlic paste.

9. Saute on a medium flame until the raw smell of ginger garlic goes off.

10. Add chicken.

11.  Saute for 2 to 3 mins until the chicken turns white in color. Sprinkle salt.

12. Add biryani masala, red chili powder, turmeric and green chilies. I use this homemade biryani masala. Just a reminder about the rice, do check it.

13. Mix everything well and fry for 3 mins. After that cover and cook on a low flame for 3 to 4 mins for the chicken to release the moisture.

14. Add 1 cup thick curd / yogurt.

15. Stir, cover and cook on a medium flame until chicken is soft and tender.

16. While the chicken cooks, check the rice. Drain off the rice to a colander when cooked to al dente. The rice must be 90 % cooked meaning you must feel the bite when you bite through a rice grain. Rice should be firm and grainy but not mushy.

17. When the chicken is cooked completely, a thick gravy is left in the pot with oil separated. Check the salt now and add more if needed. Stir well and sprinkle chopped coriander and pudina leaves.

18. Layer the rice over the chicken gravy. Sprinkle fried onions, pudina and coriander leaves. You can also add the optional ingredients – pour the saffron soaked milk, ghee and kewra water evenly. For multilayer check the recipe card below.

19. Cover the pot with a foil or a thick clean moist cloth.

20. Cover with a air tight lid to trap the steam or dum. If you do not have a tight lid then you can place a heavy pot over the lid. You can mix 1 ½ cups atta with water and make a dough. Stick the dough to the rim of the lid. Press it off on to the pot, for a air tight seal. Place this pot on a hot tawa and cook for about 12 to 15 mins on a medium heat. Once done switch off and allow to rest for at least 20 mins.

21. Aromatic biriyani is ready.
Serving suggestion
chicken biryani can be served with a raita. You can find raita recipes here.
you can also serve with a biriyani shorba or gravy. You can find biryani gravy recipes here.

find hyderabadi chicken dum biryani recipe below

4.9 from 14 reviews

chicken dum biryani recipe, how to make chicken biryani

Ingredients (240 ml cup used)

For rice

• 2 cups basmathi rice (preferably aged rice)
• 2 to 2 ½ litres water
• 1 tsp shahi jeera
• 1 small bay leaf
• 2 inch thin cinnamon, 3 green cardamoms, 4 cloves (optional)

For gravy

• 3 tbsp oil
• 2 medium onions sliced thinly
• 1 star anise
• 3 green cardamoms
• 1 black cardamom (optional)
• 4 cloves
• 1 inch cinnamon stick
• ½ tsp shahi jeera
• 1 bay leaf
• 1 tbsp ginger garlic paste
• ½ kg chicken (500 to 600 grams) (or 1 lb)
• Salt as needed
• ⅛ to ¼ tsp turmeric
• 1 ½ to 2 tsp biryani masala (or chickn masala)
• ¾ to 1 tsp red chili powder
• 2 green chilies slit (adjust as needed)
• 1 cup thick fresh curd / dahi / yogurt (do not use sour curd)
• Handful of pudina / mint finely chopped
• Handful of coriander leaves finely chopped

Optional ingredients

• 2 tbsp hot milk with pinch of saffron soaked
• 1 tsp kewra water
• 1 tbsp ghee

Instructions

Cooking biriyani rice

1. Wash rice few times until the water runs clear. Soak for 30 mins. Drain the water.
2. Bring 8 to 10 cups of water to a boil in a large pot. Add bay leaf and shahi jeera. You can also add cinnamon stick, cardamoms and cloves. You can also tie these spices in a muslin cloth and add to the pot. It can be discarded later
3. When the water comes to a boil, add salt and drained rice.
4. Cook until it is done al dente. Rice should be firm, grainy and you must feel the bite into the grain when you bite it. Drain it off to a colander.

Making biryani gravy

1. While the rice cooks, Saute onions in hot oil to make fried onions. When they are golden and evenly done, set aside ¼ of them aside on a kitchen towel.
2. Lower the flame and saute bay leaf, star anise, shahi jeera, cloves, cardamom.
3. Add ginger garlic paste and fry until the raw smell has gone completely.
4. Add chicken and fry on a medium heat until it turns pale or white.
5. Sprinkle salt, biriyani masala, red chili powder, slit green chilies and turmeric. Mix well and fry for 3 mins.
6. Cover and cook on a low to medium flame for 3 to 4 mins to let the moisture out from the meat.
7. Pour yogurt and mix well. Cover and cook on a medium heat until the meat is completely cooked and the gravy thickens. At this stage a thick gravy is left for the dum process. Taste and adjust salt as needed.
8. Lower the flame, sprinkle some mint and coriander leaves. Stir well.
9. Layer the rice evenly. Sprinkle fried onions, mint, coriander leaves, saffron soaked milk, kewra water & ghee. You can also skip using saffron, ghee and kewra water but these give an authentic touch.
10. Cover the pot with a foil or a moist kitchen cloth. Place a tight lid to trap the steam or dum. If the lid is not tight then you can place a heavy pot on top of the lid.

To make multilayer biryani:

1. Use a small pot . Just before layering the rice, set aside half of the chicken curry. Layer half the rice. Then layer the rest of the curry. Repeat layering rice then ghee, kewra , mint coriander and fried onions.

Dum process

1. Heat a old tawa or a pan, place this biryani pot and dum cook for 12 to 15 mins on a medium heat. If using a induction stovetop, you can directly place the pot at 3 No for 15 to 20 mins.

For oven method

1. Grease an oven safe bowl, Add the cooked chickn mixture, Layer the rice, sprinkle mint, coriander, saffron milk and seal it with a foil, dum in the preheated oven at 180 c for 15 to 25 minutes.