Chinese Food Recipes and Cooking
Asian food need never be a once-a-week-restaurant treat again!
Free mouth watering Asian recipes, easy to follow & cook, Asian cooking is simply rewarding!

Chinese Recipes
Chinese Salad
Tasty Soup
Noodles Delight
Fluffy Rice

Savory Chicken
Succulent Pork
Beef & Lamb
Fresh Fish
Delicious Eggs
Nutritious Tofu
Seafood Platter
Crunchy Vegetables
Assorted Dim Sum
Soothing Chinese Tea
Sauces & Seasoning
Desserts & Appetizers

Glossary of Ingredients
Glossary of Cooking Terms
Kitchen Guide & Tips
Measurement Conversion
Food Articles & Fun Stuff
Cooking Methods

Chinese Restaurants
Learn to Speak Chinese
Asian Cooking Recipes
Chinese Cookbooks
Chinese Kitchen
Chinese Cooking Videos
Malaysian Recipes
Indonesian Recipes
Thai Recipes
Indian Recipes
Japanese Recipes
New Recipes
+ Crispy Five Spice Spring Roll
+ Deep Fried Taro Paste with Minced Duck Meat
+ Braised Stuffed Whole Cabbage with Abalone and Broccoli
+ Pan Fried Freshwater Prawns in Special Sauce
+ Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
+ Fried Glutinous Rice with Assorted Waxed Meats
+ Chilled Almond-Flavor Soybean Jelly with Longan
+ Spring Blossom Cold Dish Combination
+ Ginger Curry Mussel Stew
+ Tuna-filled Quinoa Croquette

Indian Recipe : Hyderabadi Biryani

Serves : 6

Preparation Time : 1 hour

Serving Ideas : Tastes good with Perugu Pacchadi. This dish goes well just by itself rather than with curries which are very rich in flavor.

Cuisine : Indian


  • 1/2 cup butter
  • Salt, to taste


  • 2 pounds chicken, medium-size pieces
  • 8 mint leaves
  • 1 cup yogurt
  • 1 small onion, crushed or grated
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1/4 teaspoon turmeric
  • 10 rose petals


  • 1 stick cinnamon stick (1 inch)
  • 3 cardamom
  • 4 whole clove


  • 5 black peppercorns
  • 1/4 teaspoon anise seed
  • 1 pinch saffron
  • 1 small piece nutmeg
  • 1 tablespoon khus-khus (poppy seeds)


  1. Powder Set 2. Mix it with the ingredients of Set 1 and keep aside for 10 minutes. Then cook on high heat for 10 minutes or until the liquid evaporates. Remove from heat and keep aside.
  2. Powder Set 3 and keep aside.
  3. Wash basmati rice, drain water and keep aside.
  4. In a wide skillet heat butter and add cashew nuts, bay leaves, cinnamon and cardamom. When cashew nuts turn light brown add chopped onion and green chili and fry until onion turns brown. Now add rice and fry for two minutes on medium heat.
  5. Next add powdered Set 3, chicken, coconut milk and water. Stir well, cover and cook on high heat until the rice begins bubbling up for the first time. Reduce heat and let cook. Stir periodically and use a good lid to cover skillet so that aroma does not escape.

Asian Recipes
Indian Recipes
Japanese Recipes
Thai Recipes
Indonesian Recipes
Vietnamese Recipes
Malaysian Recipes
Singaporean Recipes
Cambodian Recipes
Burmese Recipes
Brunei Recipes
Laos Recipes
Phillipines Recipes
Sri Lankan Recipes



Custom Search
Bookmark and Share

Key in value & click anywhere outside the box to convert!

Temperature Converter

Weight Converter
*1 KG = 1000 grams.

Liquid Converter
*1 liter = 1000 ml.

New Articles
+ How to Make Chili Oil
+ All About Wontons
+ How to Make Chicken Stock
+ All About Wontons
+ How to make chicken broth...
cheap China products on
Cheap China products on  

Home :: Links Exchange :: Contact Us :: Privacy Policy :: Terms of Use :: Sitemap
Asian Recipes

Copyright © 2018 Chinese Food All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/27/11.