Chicken tikkas, pakoras, kebabs are served as starters and the dishes like the butter the telangan cuisine and the mughlai cuisine blended in the nizams kitchen to form the hyderabadi biryani.chicken chettinad, is one of the best.
Recipe Summary Mulligatawny Soup Iii
This is a very old recipe from the 1930's. Do not substitute margarine for the butter.Ingredients | Best Chicken Recipes Indian
¼ cup butter
¼ cup sliced onion
¼ cup sliced carrots
¼ cup chopped celery
¼ cup chopped green bell pepper
1 apple - peeled, cored and sliced
1 cup chopped chicken breast meat
¼ cup all-purpose flour
1 teaspoon curry powder
¼ teaspoon chopped fresh mace
4 whole cloves
1 tablespoon chopped fresh parsley
1 cup stewed tomatoes
salt and pepper to taste
1 cup cooked white rice
5 cups beef stock
Directions
Melt butter in large saucepan. Add onion, carrot, celery, pepper, apple, and chicken. Cook until browned.
Stir in flour, curry powder, mace, cloves, parsley, and tomatoes. Cover, and simmer 1 1/2 hours.
Take chicken out, set aside, and strain vegetables from broth. Return chicken to pot.
Using a food mill, puree vegetables. Return to soup. Season to taste with salt and pepper.
Add rice and boiling white stock. Serve.
Info | Best Chicken Recipes Indian
Servings:
6
Yield:
6 servings
TAG : Mulligatawny Soup Iii
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