Hyderabadi Biryani Recipe

Hyderabadi biryani is one of the most popular rice items in India. The name of this dish owes to a place “Hyderabad” in India, which is quite famous for various ethnic cuisines. A perfectly cooked biryani can be a foodie’s delight. It has a rich mixture of some exotic spices and the cooking procedure is quite elaborate and one needs to meticulously cook it to savor this wonderful dish of “Hyderabadi Biryani”. The dish is equally popular overseas too. 

Ingredients

·      Basmati Rice ( 350 gm)

·      Potato (200 gm)

·      Carrot (200 gm)

·      Onion (100 gm)

·      Green Chilly (4 pcs)

·      Ginger (30 gm)

·      Garlic (20 gm)

·      Turmeric Powder (½ tbsp)

·      Red Chilly Powder (1 tsp)

·      Garam Masala ( 2 tsp)

·      Curd (1 cup)

·      Saffron (1 tsp)

·      Milk (2 tbsp)

·      Mint leaves pudina (1/3 cup)

·      Coriander leaves dhaniya (1/3 cup)

·      Rose water (4 tsp)

·      Cashew Nuts (50 gms)

·      Raisins (25 gms)

·      Ghee (150 grams)

·      Salt depending on taste

Cooking Procedure

·      Keep the rice in water for half an hour, drain eth water and again put the rice , water, half garam masala and salt in pan and boil the rice till it is done.

·      When the rice is boiled drain eth water and keep the rice aside.

·      Finely chop ginger, garlic, coriander leaves, mint leaves and cut potato, carrot and green chilly.

·      Soak the almonds for 30 minutes and beat the curd. Once done, divide the curd in two equal portions.

·      Soak saffron in warm milk and pour the solution in one portion of curd.

·      Heat the ghee in a pan ; add the remaining Garam Masala and sauté the mixture till it starts crackling.

·      Put the onion in pan and fry till it gets a golden brown color. Add green chilly, ginger and garlic and stir the mixture for a minute.

·       Put turmetic and chilly powder in eth mixture, sate it for half a minute and tehn put the vegetable. Keep the mixture simmering till it is cooked.

·      Add dry fruits, cashew nuts and raisins

·      Keep the cooked vegetables in a haandi, sprinkle some miture of curd, saffron and milk and also sprinkle mint and coriander.

·      Spread half the quantity of rice and pour the mixture of curd, saffron, milk, coriander and mint. Top this with the remaining portion of rice.

·      Cover the haandi with a moist cloth and keep it in a pre-heated oven for 15-20 minutes.

·      Serve the biryani hot with chutneys and vegetables.

Chicken Ghee Roast Recipe

Chicken Ghee roast is a South Indian delicacy and the dish owes its origin to the “Shetty lunch home” in Kundapur, a small locality in Udupi. Perfect and calculated preparation of this non-vegetarian delight can leave you licking your fingers.

Preparation and Cooking Time: 20 minutes ( marination time additional)

Serves : 2

Ingredients:

• Chicken (1/2 kg)
• Red chilly powder (2 tbsp)
• Wholesome coriander seeds (1 tbsp)
• Wholesome fenugreek seeds (1/4 tsp)
• Tamarind extract (1/4 tsp)
• Finely grated ginger (1 tsp)
• Chopped garlic (1 tsp)
• Ghee (1 ½ tbsp)
• Salt (according to the taste preference)

* You can increase or decrease the quantity according to your taste preference. If you want to enjoy the richness then you can further add 1 ½ tbsp Ghee.

Preparation:

Prepare a thick paste by mixing coriander seeds, fenugreek seeds, ginger, garlic, tamarind and chilly powder, ghee, and salt. Remember you must use very little water (just a few drops) so that the paste is thick enough. Baste the chicken pieces with this paste and keep them in refrigerator for 4-5 hours. Take out the chicken once they are marinated and fry them in Ghee at low flame. Cook till the chicken is fully roasted. Garnish the chicken with coriander leaves and serve hot.