Non Veg

Welcome to the page of Non Veg Indian foods. Do you know that the state Telangana which is in India has the highest number of non vegetarians followed by West Bengal, Andhra Pradesh and Odisha. Also the studies have revealed that Men eat non veg more than the women in India.

Here on this page, you will enjoy recipes of famous Indian Non Veg foods. Make them at home and enjoy their mesmerizing taste! 

1. Chicken Curry

🕒Preparation Time : 35 minutes

🍴Serves : 3-4 

Ingredients :

• Chicken -1 lb (1/2 kg)
• Onion - 1 big (cut lengthwise)
• Tomato - 2 (diced or pureed)
• Ginger garlic paste - 1 tsp
• Chicken masala - 1 tbsp
• Salt - to taste
• Oil - 2 tbsp
• Cumin seeds - ¼ tsp
• Coriander leaves - handful (for garnishing)

To Marinate :

• Red Chili powder - 2 tsp
• Coriander powder - 2 tsp
• Turmeric powder - ¼ tsp
• Ginger Garlic Paste - 1/4 tsp
• Lemon juice - 2 tsp
• Salt - ½ tsp

To Grind :

• Coconut grated - 3-4 tbsp
• Shallots (Pearl onions, Sambhar Onions) - 4
• Curry leaves - 6
• Dry red chilies - 3
• Whole Peppercorns - 2 tsp
• Fennel Seeds - 1 tsp
• Whole Garam Masala - 1 cinnamon, 3 cloves, 3 cardamom

Method :

• Wash and cut chicken (or turkey) in small size pieces.
• Take a deep bowl mix chilly powder, coriander powder, turmeric powder, salt, garam masala, ginger garlic paste, lemon juice and make a paste.
• Add chicken (or turkey) pieces to this and rub to coat the masala to all sides of chicken. Let this marinate for at least half an hour in the refrigerator.
• Now heat oil in a kadhai or deep sauce pan and fry the ingredients under 'To Grind' on medium flame for about 1 minute or until it turns brown and gives out a nice aroma.
• After it cools grind it into a fine paste with little water. (If you are in a hurry, You can grind these without frying.)
• Now take the same kadhai, heat some oil, add cumin seeds and curry leaves and let it splutter.
• Add onions and fry for few minutes till it browns.
• Next add the ginger-garlic paste and saute until the raw smell vanishes.
• Now add the tomato paste and saute until everything becomes a paste.
• Add the coconut paste, required salt and chicken masala.
• Now add the marinated chicken and fry it for 2 minutes.
• Add required quantity of water.
• Cover and cook for 15 minutes until the chicken is thoroughly cooked. Simmer for few minutes till oil floats on top.
• Garnish with coriander leaves and split chilies.

2. Malabar Fish Biryani

🕒Preparation Time : 40 minutes

🍴Serves : 2

Ingredients :

• 1 kg seer fish

• 1 kg onions

• 100 gm green chilies

• 70 gm garlic

• 70 gm ginger

• Juice of 2 lemons

• 1 cup coriander leaves

• 1 cup yogurt

• Salt to taste

• 1 kg rice 

• 3 Tbsp ghee

• 1 cup cooking oil

• ½ kg tomatoes

• 1 tsp turmeric powder

• 2 Tbsp cashew nuts broken

• 2 Tbsp raisins

• 4 glasses water (in proportion to the number of cups of rice)

• 3 pods cardamom

• 3 cinnamon sticks

• A pinch of garam masala

Method :

• Take 250 gm onions and cut them into thin slices. Heat oil and 1/2 cup ghee in a pan, and fry the onion till golden brown. Fry cashew nuts and raisins and keep aside.

• Apply turmeric powder with enough salt and little water on the fish.

• Heat 2 tablespoons oil in a frying pan. Lightly fry the fish till half done and keep aside.

• In a heavy-bottomed vessel, heat 3 tablespoons of oil. Grind the remaining onion in a blender with 1/2 cup water. Add this onion mixture to the hot oil.

• Meanwhile crush ginger, garlic and chilies. Add this paste to the onion mixture. Stir well for 3-4 minutes.

• Add tomatoes, yogurt and salt. Cook for some time till the water evaporates. Add the fried fish pieces, coriander leaves and the juice from the lemons. Keep aside.

• Heat ghee in a non-stick vessel. Add 1/2 chopped onion, cardamoms and cinnamon. Immediately add the washed rice (drain without any water).

• Add boiled water (1:2 ratio) and salt and cook on high flame till the water is absorbed by the rice.

• Keep the rice covered for 10 minutes. Sprinkle garam masala powder over the rice.

• Now take a heavy bottomed vessel and add the cooked rice in one layer at the bottom. Add a few spoons of the fish masala. Toss some fried onion, nuts and raisins and a little garam masala powder and cover with a rice layer.

• Layer it up, finishing with the garnishes on top.

• Take a napkin (radius of the vessel), dampen it with water and a little rose water, and cover the vessel.

• Put the biryani on dum for 1 hour with light heat for the flavors to develop.

•  Serve hot.