Raita For Southern Indian Chicken Curry Recipes

RAITA RECIPE

Steps:

• Place all ingredients in a bowl and stir.
• Refrigerate until ready to serve.

TRADITIONAL INDIAN RAITA

Steps:

• Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve.

INSTANT POT HYDERABAD CHICKEN BIRYANI

Steps:

• Mix chicken well with all the marinade ingredients in a glass/ceramic container, close the lid and store in refrigerator for 14 -16 hours.
• Wash rice and drain water. Soak with about one inch of water over the rice for about 40 minutes. Drain water again and add oil, salt, cloves, cardamom, black cumin and cinnamon bark. Add filtered water, mix well, and cook in a rice cooker (Pro tip: this is a pot-in-pot method - in the rice cooker container, add 1.5 cups of water and then set the container with rice and other ingredients. Turn cooker on 'cook' mode and wait till it turns to 'keep warm' mode. Now set it aside to cool).
• Set IP on 'slow cook' mode, add marinated chicken, lemon juice, set lid on and set the timer to 1.5 hours.
• Now layer the cooked and cooled rice on top of the chicken and spread evenly. In a pan on a stove top, temper onions to golden brown. Warm milk in a microwave and mix the saffron strands well and add it to the rice. Sprinkle tempered onions on top, set lid on again and cook on slow cook mode for 1 hour. Remove lid, allow it to cool for about 5 minutes and mix well before serving.
• Serve hot with salan and raita.

SOUTHERN INDIAN CHICKEN CURRY WITH MUSTARD SEEDS

Steps:

• Heat the oil in a large Dutch oven over medium-high heat until hot but not smoking. Add the chiles, mustard seeds, cinnamon, and urad dal; cook, shaking the pot, until the seeds pop, about 45 seconds. Add the shallots, garlic, and curry leaves; cook, stirring, until the shallots are golden, about 4 minutes. Add the ginger; cook, stirring, 1 minute. Add the tomatoes; cook, stirring, 2 minutes.
• Add the chicken; sprinkle with the turmeric and 1 1/2 teaspoons salt. Cook, stirring occasionally, about 4 minutes. Stir in 2 cups water. Bring to a boil. Cover; reduce heat to medium-low. Simmer until the chicken is very tender, about 30 minutes.
• Uncover. Bring to a boil over medium-high heat. Boil until the sauce coats the meat, about 10 minutes. Season with salt. Serve with raita and pooris, if desired.

RAITA FOR SOUTHERN INDIAN CHICKEN CURRY

Steps:

• Grate enough cucumber on the large holes of a box grater to measure 1/2 cup. Transfer to a clean kitchen towel, and squeeze out as much liquid as possible.
• Stir together cucumber, yogurt, and salt in a small bowl. Stir before using, and sprinkle with chili powder.