HYDERABADI BIRYANI RECIPE

Ingredients:

350 gms Basmati Rice
200 gms Potatoes
200 gms Carrots
100 gms Onions
4 Green Chilies
30 gms Ginger
20 gms Garlic
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 cup Curd
1 tsp Saffron
2 tbsp Milk
1/3 cup Mint ( Pudina leaves )
1/3 cup Coriander Leaves
4 tsp Rose Water
50 gms Cashewnuts
50 gms Almonds
25 gms Raisins
120 gms Ghee
Salt To taste

How to make hyderabad biryani :

• Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.
• Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
• Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies.
• Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.
• Soak the almonds in water for half an hour and keep aside.
• Beat the curd in a bowl and divide into two equal portions.
• Dissolve saffron in warm milk and add it to one portion of the curd mixture.
• Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.
• Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.
• Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.
• Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
• Add the dry fruits and nuts when the vegetables are done.
• In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
• Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
• Place a moist cloth on top, cover the lid tightly so that it gets sealed.
• Put the handi on dum in a pre-heated oven for 15-20 minutes.
• Serve the hyderabadi biryani hot with mint chutney and other vegtables.

Khajur Imli Ki Chutney

Khajur Imli Ki Chutney

Ingredients

2 cups dates (khajur), deseeded
1/4 cup tamarind (imli), deseeded
1 cup grated jaggery (gur)
1 tsp chilli powder
a pinch of asafoetida (hing)
salt to taste

Method

1. Wash the dates and tamarind and place them in a saucepan.
2. Add the jaggery, chilli powder, asafoetida, salt and 4 cups of water and simmer for 20 to 25 minutes.
3. Cool and strain the mixture through a sieve.
4. Use as required. Store refrigerated.

Tips 

You can also purée the chutney in a food processor and then strain it.

TOMATO GARLIC CHUTNEY RECIPE,Pickles

Ingredients:

1 kg Tomatoes (Tamatar)
1 teaspoon Red chili pepper (Lal Mirchi)
30 grams fresh Ginger (Adrak) (2 tsps long strips)
2 cloves Garlic (Lasun), chopped
60 grams Raisins (Kishmish) (4 tsps)
2 teaspoons Salt (Namak)
1 Onion (Pyaj)
240 grams Sugar (Cheeni) (1 1/22 cup)
3/4 teaspoon crushed big Cardamoms (Elaichi Moti)
1 1/2 cups Vinegar (Sirka)
10 blanched Almond (Badam)

How to make tomato chutney:

• Put the tomatoes in boiling water for 5 minutes.
• Take out from the water, wipe and remove their skins and cut into small pieces.
• Cut ginger into long, thin slices.
• Put tomatoes, Red chili pepper , chopped garlic and ginger into a degchi and cook till tender.
• Stir constantly until thick.
• Add vinegar, sugar, cleaned raisins and crushed cardamoms and cook for 10 minutes.
• Remove from the fire, cool and keep in air tight jar. 

 

 FRIED RICE RECIPE

Ingredients

2 cups Rice

3 tbsp Oil
100 gms Beans Finely Chopped 2 Carrot Finely Chopped
1 Onion Sliced
100 gms Cabbage Finely Chopped
2 Spring Onions Finely Chopped
2-3 Green Chilies cut lenghtwise
1 tsp Ginger Chopped Finely
1 tsp Garlic Finely Chopped
2 tbsp Soya Sauce
Salt & pepper to taste

How to make  fried rice:

• Pick, wash and soak the rice in enough water for 10-15 minutes and drain.
• Boil water, add rice and little salt.
• Cook uncovered on low heat till rice is tender.
• Take care not to overcook the rice. Each grain of rice should be separate.
• When rice is done, drain and add soom cold water and drain again using a large seive and set aside.
• Heat oil in a kadhai / large pan and stir fry all the chopped vegetables.
• Cook for 3-4 minutes.
• Take care that vegetables are not overdone, they should be crisp.
• Mix salt and pepper to taste.
• Add the cooked rice and mix well. Now mix the soya sauce to it.
• Cook the chinese fried rice for 2-3 minutes and serve hot.

ChatPata Aloo Chaat

Ingredients :
2 potatoes scrubbed & boiled
1 small cauliflower
1 tsp coriander finely chopped
5-7 mint leaves finely chopped
1 tiny green chilli finely chopped
½ tsp chaat masala
Salt to taste
½ tsp lemon juice
2 tbsp oil
Method :
Do not peel potatoes.
Cool and chop into chunks.
Clean and break cauliflower in medium sized florets.
Dip in boiling hot water for 5 minutes.
Drain and keep aside.
Heat oil in a heavy pan.
Fry chunks of potato and cauliflower some at a time.
Fry to a crisp golden brown.
Drain and keep on kitchen paper to soak excess oil.
Take all ingredients in a large bowl.
Add fried piece of potato and cauliflower.
Toss with a fork till pieces are well coated with seasoning.