Mirchi ka Salan (Hyderabadi Style)

Ingredients

200 grams long green chillies(Hari Mirch)

1 teaspoon cumin seeds(Zeera)

1/2 teaspoon Mustard seeds(Rai)

1/4 teaspoon fenugreek seeds(Methi)

1/4 teaspoon onion seeds(Kalongi)

6 Curry leaves(Kari Patta)

1/4 teaspoon turmeric powder(pisi hald)

2 tablespoons coriander-cumin seed(Dhaniya-zeera)powder

2 teaspoons Red Chilli powder(Pisi lal Mirch)

4 Tablespoons Tamarind(Imli) water

2 Tablespoons Coriander(dhaniya) powder

5 Tablespoons Oil

Salt to taste

To B Ground into a paste

6 Cloves(Lavng)

6 garlic(Lahsun)pieces

1/2" piece ginger(Adrak)

1 Onion

2 Tomatoes

3 Tablespoons Grated Coconut

For the Dry Powder

2 tablespoons roasted peanuts

2 tablespoons sesame seeds

1 tablespoon cumin seeds

Roast the peanuts, sesame seeds and cumin seeds lightly. Remove and grind it to powder.

How to proceed

1. Heat the oil in a kadai. 2. Wash and slit the green chillies. Remove the seeds and fry in hot oil until they turn white. Remove. 3. In the same oil, add the cumin seeds, mustard seeds, fenugreek seeds, onion seeds and curry leaves. Cook until the seeds crackle. 4. Add the paste and fry for a while. Add the turmeric and coriander-cumin seed powder, chilli powder and dry powder masala. Cook for a few minutes until the oil comes on the top. 5. Add 2 cups of water and the tamarind water and cook until thick. Add the fried green chillies, coriander and salt and cook for a few minutes. The gravy should be thick. 6. Serve hot.

Mirchi ka Salan (Hyderabadi Style)

Dahi ki Chutney

Ingredients:

1 cup Curd

2 Green Chilies

Coriander Leaves

1 Small Onion

Salt to taste

Method

1. In a bowl whip the curd. Add 1/4 cup of water and mix it well.

2. Cut the Onions, chillies, coriander leaves into very small pieces. Add it to the curd.

3. Add salt to taste with little Dhania Powder. It goes great with Biryanis and Fried rice.

4. Serve Cool.

   
   

Dahi ki Chutney

Best Chicken Biryani

CHICKEN BIRYANI.

Ingredients:

1 Whole Chicken (cut into large pieces)

3 cups of Basmati Rice

6 large Onions (thinly sliced)

A bunch of Mint Leaves (Pudhina) (chopped)

A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)

1.5 tsp. Ginger Paste (Pisi Adrak)

1 tsp. Garlic Paste (Pisa Lahsun)

2 cups of Plain Yogurt(Dahi)

3 tsp. Coriander Powder (Pisa Dhania)

1 tsp. Turmeric Powder (Pisi Haldi)

2 tsp. Red Chilli Powder (Pisi Lal Mirch)

1 tsp. Cumin Powder (Pisa Zeera)

5 Green Chillies (Hari Mirch) (more or less may be used depending on spice preferance)

9 Cloves (Lavng)

6 small Cardamom Pods (Choti Elaichi)

2 Cinnamon Sticks (Dal Cheeni) ½ tsp.

Garam Masala Powder

Lime Juice or Lemon Juice (to taste)

Salt (to taste)

A few strands of Saffron (Zafran) (optional) 4 tbsp. Whole Milk (optional)

20 Cashew Nuts (Kaajoo)

20 Raisins (Kishmish)

4 Eggs

½ cup of Clarified Butter (Ghee)

or Cooking Oil

Cooking Oil (for deep frying)

Method

Beat the plain yogurt well. Marinate chicken with the plain yogurt , ginger paste, garlic paste, turmeric powder, coriander powder, cumin powder, chilli powders, and salt. Let it marinate for about one hour. Meanwhile, slice onions very thin, and deep fry in oil mixed with ¼ cup of clarified butter or cooking oil until crisp. Clean and wash the rice, drain, and set aside.

Clean and chop the mint leaves and coriander leaves. In the same oil, fry the chopped cashew nuts and raisins until golden brown, drain and set aside. Slit green chillies, and mix into the marinated chicken. Put chicken and marinade into a kadai or pot in which the onions and cashew nuts were fried. Add a little water, cover and cook until the chicken is half done. Remove the chicken pieces with a slotted spoon and measure the stock. Add enough water to make it six cups. Put the rice into a rice cooker, add the whole spices, arrange the chicken pieces on top, sprinkle three-quarters of the fried onions and all the chopped coriander/cilantro and mint leaves. Pour in the measured stock into which the garam masala powder has been added. Pour the remaining quarter cup of clarified butter or oil over the whole mixture. Cover and cook until well done. Meanwhile, hard-boil and shell the eggs. Soak the saffron in milk (if using it). When the biryani is done, open the rice cooker, and sprinkle the saffron-soaked milk on top. Mix carefully and cover and leave on very low heat for a few minutes. Just before serving, mix in the juice of half a lime or lemon. Arrange on a serving dish and garnish with the remaining fried onions, cashew nuts, raisins, and boiled eggs.

Serve it with Raitha and Pickle.

Please feel to discuss the results. Your feedback and suggestions are Welcome.

Best Chicken Biryani

Hyderabadi Chicken Dum Biryani

Ingredients:

Chicken - 1 whole, cut into pieces
Basmati rice - 5 cups, washed, soaked and drained for 30 minutes.
Onions - 2, medium sized and thinly sliced
Cardamom(Elaichi) - 5 pods
Cinnamon(Dalchini) - 2 sticks
Cloves(Lavng) - 6
Garlic(Lahsun) paste - 1 tsp
Ginger(Adrak) paste - 1 tsp
Yogurt(Dahi) - 200 gms
Turmeric powder(Haldi) - 1/2 tsp
Red chilli powder(Lal Mirchi) - 1 tsp
Coriander(Dhaniya) powder - 3 tsp
Cumin(Zeera) powder - 1 tsp
Cumin(Zeera) seeds - 1/2 tsp
Mint(pudhina) leaves - 1/2 cup
Saffron - a few strands, soaked in 5 tbsp of lukewarm water
Onions - 1, fried for garnishing
Fresh coriander(Dhaniya) leaves - a bunch, for garnishing
Ghee/Cooking oil - 200 gms
Salt as per taste

Method:

1. Mix the plain yogurt, turmeric powder, coriander powder, red chilli powder, ginger paste,

garlic paste and cumin powder and marinate the chicken in this mixture for 1 hour.
2. Add sliced onions, mint and salt to the marinated chicken.
3. Put 50 gms ghee or oil, cinnamon sticks, cardamoms, cloves and cumin seeds to the boiling stock. Add rice and cook till it is cooked.
4. Now, add the rice to the chicken.
5. Next, pour the remaining ghee and saffron water on the rice.
6. Cook the rice on dum for the next 30 to 45 minutes till it is fully cooked.
7. Garnish it with fried onion and chopped fresh coriander leaves and serve hot

Hyderabadi Chicken Dum Biryani

Hyderabadi Ghosth Dum Biryani

Ingredients: For Rice: 2 cups basmati rice 3 1/2 cups water 1 1/2 tsp salt 3 tsp ghee For Mutton: 1/2 kg mutton 3 green chillies 3 large onions 10 gms each of cloves(Lavng),cardamoms(Elaichi), &cinnamon(Dalchini) 4 tsp ghee 1 bunch coriander leaves(Dhaniya) 1/2 bunch mint leaves(Pudhina) Masala 1: 1 large pod garlic(Lahsun) 1 large piece ginger(Adrak) Grind together to a fine paste. Hard boiled eggs for decoration

Hyderabadi Dum Biryani

Method:

For the Marinade

• Wash Mutton and take it in a vessel
• Fry the Onions in a teaspoon of ghee till it is brown
• Add Masala 1,Spices,green chillies and fried onion to the meat
• Then add yogurt to it, mix the stuff thoroughly. Leave the material for half an hour.

For the Rice

• Take Water in a Bowl and put it to boil on the stove
• When the water is boiled well, Add rice to the bowl.
• Stop it when it is parboiled

Arranging Biryani

• Add Rice layer by layer on the Marinade in the vessel
• Prepare a cup of bolied water mixed with 3 tsp of ghee and spread it on the rice
• Now put a plate on the vessel and seal the edges with dough.
• Put the vessel on the stove, cook for 15 minutes on medium flame.
• Then turn off the stove. Leave the stuff for 15 minutes.

Ready to Serve.

Hyderabadi Ghosth Dum Biryani

Hyderabadi Ghosth Biryani

Ingredients: For Rice: 2 cups basmati rice 3 1/2 cups water 1 1/2 tsp salt 3 tsp ghee or butter 3 each of cloves(Lavng),cardamoms(Elaichi), &cinnamon(Dalchini) 1 bay leaf(Patta Tuj) 1 tsp black cumin seeds(Shah Jeera) For Mutton: 1/2 kg mutton 3 green chillies 3 large onions 3 tomatoes 3 each of cloves(Lavng),cardamoms(Elaichi), &cinnamon(Dalchini) 4 tsp ghee 1 bunch coriander leaves(Dhaniya) 1/2 bunch mint leaves(Pudhina) Masala 1: 1 large pod garlic(Lahsun) 1 large piece ginger(Adrak) Grind together to a fine paste. Masala 2: 12 red chilies 2 tbsp coriander seeds(Dhaniya) 2 tsp fennel seeds(Sounf) 2 tsp Poppy Seeds(khash khash) Grind together to a smooth paste Masala 3: 1/2 cup grated coconut 3 tsp chopped cashew nuts(Kaju) 1/2 cup yogurt(Dahi) Grind together to a smooth paste Hard boiled eggs for decoration Hyderabadi Biryani Method: For Rice: Soak the rice in water for 20 minutes, drain and keep aside. Heat ghee, add the remaining spices for rice preparation and fry for 1 minute. Add rice and fry for further 2 to 3 minutes. Add water, salt and cook till the water is absorbed. Allow rice to cool. For Mutton: Clean the meat, cut into pieces and soak in the yogurt. Heat ghee, add spices, chopped green chilies and onions and fry till mixture turns brown. Also add masala 1 and 2 and stir well. Now add the tomatoes and fry for 2 minutes. Then add mutton pieces, coriander and mint leaves and simmer for 5 minutes. Add 1/2 cup of water and salt to taste. Cook for 15 minutes and add masala 3. Cook till the gravy becomes thick. Arranging the Biryani: Divide rice into 3 parts and mutton into 2 parts. Grease a dish and arrange alternate layers of meat and rice and meat, beginning and ending with rice. Dissolve a little saffron or yellow coloring in 1/4 cup of milk. Pour over rice, cover and bake for 20 to 30 minutes. Transfer to a serving dish and garnish with fried onions, cashew nuts, raisins and hardboiled eggs.

Hyderabadi Ghosth Biryani