HYDERABADI DUM BIRYANI

Spice powder:

shahi jeera: 1/4 tsp
cinnamon: 2 small sticks
4 green cardamom
cloves: 2
 10 black peppercorn
A piece of mace and nutmeg

For marination of meat:

Goat or lamb meat : 500 gm cut into big chunks.
50 gm thick curd/yogurt
3-4 chopped green chilies
1/2 tbsp ginger garlic paste
1 tbsp red chilli powder (adjust per your taste)
1/4 tsp turmeric powder
1/2 tbsp coriander  powder
1/2 tbsp cumin  powder
1 tsp all garam masala (The recipe is above )
Fried onion of 2 medium onions
1/2 cup chopped coriander leaves
3/4 cup pudina leaves
juice of 1 lemon
1 tsps salt
Raw papaya juice 2-3 tbsp or meat tenderizer
2 tbsp Ghee/ clarified butter

Rice preparation:

250 gm good quality Basmati rice
2 cloves
2 cardamoms
1 black cardamom
1″ cinnamon stick
1 bay leaf
4 black pepper corns
Nutmeg and mace
2 tbsp salt
1 tbsp oil
 1 tbsp shahi jeera or caraway seeds
water as required
Some other ingredients:

Brown onion in a large amount
saffron milk
Ghee/ clarified butter
Method:

So let’s marinate the meat first.

 In a large bowl, add all the marinating ingredients. Put yoghurt, ginger garlic paste, Red chilli powder, Turmeric powder, Garam Masala powder, Saffron, Lemon, Fried Onions, Green Chillies, Coriander (finely Chopped), Mint ( finely chopped),Salt to taste, oil/ ghee. here I am using ghee or clarified butter. This is one of the secret ingredient of making good tasty biryani. and mix well.
Now cover and keep it in the refrigerator for at least 2-3 hours.

Rice Preparation:

 In a large pan, bring  surplus water to boil. take a piece of  soft cotton cloth.  put  2 cloves, 2 cardamoms, 1″ cinnamon stick, 2 bay leaves,, 4 black pepper corns in and make a bundle of this.
Now drop this in the water and it is going to release flavor as much as it can.  Another reason is I don’t like the bite of whole spices.
Also add oil, shahi jeera and good amount of salt. Don’t worry about adding salt. Because most of the salt will go off while draining water from rice. Let it  come to boil.
In the meantime prepare Saffron Milk. Slightly roast and crush the saffron strands and put them in lukewarm milk.  It gives the briyani distinct flavor and orangey- yellow streaks. Keep it aside.
Soaking the rice is also very important because it helps the rice expand to maximum length. So soak it in the water for 30 minutes. Choose long grain basmati rice.

We should cook the rice in two parts. When it is just cooked for 1-2 mins. take out half of the rice. It will go on the 1st layer of the meat. and continue cooking until you get good 1 boil that means the rice should roll over in the water.
Now drain out the water  and save the drained water because i will be using this  water also..

Layering the rice and meat:

Our rice is cooked, meat marination is done. Now it’s time for assembling.
Put the mutton on the base of a pan in which you are going to make the biryani. Add drained water( reserved starch water from cooked rice) because the meat needs some moisture to cook which it gets from this water and  thus overall biryani remains nice and moist.
Put the half of rice on the top of the mutton. Spread fried onion, saffron milk, ghee and garam masala powder on the rice.
Now add rest of the rice on it and spread rest of the fried onion, saffron milk ,coriander leaves, meant leaves and ghee.
 After layering the rice and meat, It is also important to leave around 1/4th of the vessel free for the steam to collect and aid in cooking.
Now  you can either seal the edges with roti dough or use a  piece of foil paper and seal the top. I think 2nd option is more good and convenient than 1st option.
Now cook it for 5 mins on high flame, then 15 minutes on medium flame and 30 mins on simmer.
After 45 mins, It is good idea to keep it like that for 15 mins. Be careful when you are opening the lid  out, because the steam can be dangerous.
Your Hyderabadi dum biryani is ready.

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Easy Pani Puri Recipe

INGREDIENTS 

measuring cup used, 1 cup = 250 ml

other ingredients:

24-30 puris ( you could buy these puris readymade or make them at home)

1 small bowl of tamarind chutney or tamarind dates chutney

For the stuffing 

2 to 3 medium potatoes

1 small to medium onion

1 to 1.5 tbsp chopped coriander leaves

1 tsp roasted cumin powder

1 tsp chaat masala powder

¼ tsp red chili powder (optional)

black salt as required

For the Pani Recipe:

½ cup chopped mint leaves

¾ cup chopped coriander leaves

1 inch ginger, chopped

1 green chili, chopped (for a spicy pani, add about 2 to 3 green chilies)

1 tbsp seedless tamarind, tightly packed

3 to 3.5 tbsp crumbled or powdered jaggery/sugar or as required OR 1.5 tbsp chopped seedless dates & 1.5 tbsp powdered jaggery (the sweetness can be adjusted as per your taste)

1 tsp roasted cumin powder (bhuna jeera powder)

1 tsp chaat masala powder

2 to 3 cups of water (add water as per the consistency you want)

1 to 1.5 tbsp boondi/fried tiny gram flour balls (optional)

black salt as required

INSTRUCTIONS

Preparing the Stuffing:

Boil the potatoes till they are cooked completely.

Peel them and then chop them.

Finely chop the onion.

In a small bowl, mix the potatoes, onions, coriander leaves, cumin powder, chaat masala powder and black salt. Mix well and keep aside.

Method to make the Pani:

In a blender add all the ingredients mentioned above for the pani.

Add little water and grind to a fine chutney.

Remove the green chutney in a large bowl. Add 2 to 3 cups water. Mix well. Check the seasoning. Add more black salt or jeera powder or chaat masala if required. If you want a thin pani, you could add some water. But keep on checking the seasoning, as per your taste.

Add the boondi to the pani.

You can chill the pani in the fridge or add some ice cubes to it..

Assembling Pani Puri:

Crack the top of the puri with a spoon.

Add 2 to 3 tsp of the boiled potato-onion filling in the poori.

Stir the green pani first and then it and the sweet chutney as per your taste.

Serve the pani puri immediately.

You can also make individual portions with the puris, potato-onion mixture and the pani. Let the individual assemble the pani puri for himself/herself as per his/her taste.

mirchi bajji

Ingredients 

6 bhajji mirchi (green chilies,plump and long)
¾ cup besan flour /gram flour/ chickpea flour
1 to 1 ½ tbsp. corn flour or semolina
Salt to taste
½ tsp ajwain (carom seeds / vaamu)
¼ tsp ginger garlic paste (optional)
¼ tsp red chili powder (optional)
¼ tsp turmeric
Pinch of cooking soda (if you skip this they will not puff)
Oil for deep frying


Instructions

Wash the chillies and slit them in the centre length wise, de-seed and set aside
Heat oil in a pan for deep frying
Mix flour, salt, soda, turmeric, red chilli powder ginger garlic paste  thoroughly.
Add water little by little to get the right consistency, not thin and not too thick. The batter should just coat the chilli when it is dunked in the batter. Too thin batter will begin to drip off from the chillies .Too thick will not cling on to the chillies. Once you finish mixing, just whisk 4 to 5 times with a fork on a medium speed.
Once the oil is hot enough, reduce the flame to medium. Dip the chillies completely in the batter and sweep off the batter with the edge of the batter bowl, from the side where the chilli has been slit. So the slit part does not have any batter on it.
Fry till they turn golden, transfer them on to a kitchen tissue.
Once you finish frying all, revert them back to the hot oil to fry them again for 1 to 2 mins, to keep them crispy for longer time.
Mix all the stuffing ingredients and stuff them and serve immediately with a cup of tea.

Tangy Garlic Chicken

Ingredients 

3 tablespoons olive oil

5 skinless, boneless chicken breasts, cut into bite-size pieces

2 cloves garlic

1/2 lime, juiced

handful chopped fresh coriander

salt and pepper to taste

Directions

Heat the oil in a large frying pan over medium heat. Fry chicken pieces in the hot oil until browned on all sides. Add the garlic, and continue to cook until the chicken is no longer pink in the middle. Stir in the lime juice and coriander, and season with salt and pepper. Cook just until heated through. Remove garlic from pan. Serve chicken with rice and vegetables.

Italian Mushrooms and Spinach

Ingredients 

4 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, chopped
200g mushrooms, sliced
275g fresh spinach, roughly chopped
2 tablespoons balsamic vinegar
100ml chicken stock or white wine
salt and freshly ground black pepper to taste
chopped fresh parsley, for garnish

Directions

Heat the olive oil in a large frying pan over medium high heat. Sauté onion and garlic in the oil until they start to become tender. Add the mushrooms, and sauté until they begin to shrink, about 3 to 4 minutes. Toss in the spinach, and sauté, stirring constantly for a few minutes, until spinach is wilted.
Add the vinegar, stirring constantly until it is absorbed, then stir in the stock/wine. Reduce heat to low, and simmer until the stock has almost completely evaporated. Season with salt and pepper to taste, and sprinkle with fresh parsley. Serve hot.

Chicken Hariyali Tikka

Ingredients 

half a bunch fresh coriander
10 mint leaves
1 (2cm) piece fresh ginger
2 cloves garlic
1 tablespoon lemon juice
1 green chilli, seeded
1 tablespoon salt
450g skinless, boneless chicken breasts 

Directions

In a food processor or mixie, purée the fresh coriander, mint leaves, ginger, garlic, lemon juice, green chilli and salt. Place the chicken in a large bowl, and rub with the mixture. Cover, and refrigerate 2 to 3 hours.

Cook in a large pan over medium heat till the inside is no longer pink and outside is golden brown, stirring often to prevent it from sticking to the pan. Or if using the grill. Preheat it and lightly grease a baking dish.

Place the chicken in the baking dish, and grill 20 minutes, or until chicken juices run clear.

Margarita

Margaritas are often made with an orange liqueur like Cointreau, which can make them very sweet. In this version, though, freshly squeezed lime juice—never bottled—has plenty of citrus flavor, and agave syrup sweetens and complements the agave flavors in the tequila. A salted rim is not necessary, but many people like it because it takes the burn out of the alcohol.



1 lime wheel, with a slit cut at the center
Kosher salt (optional)
1-1/2 fl. oz. (3 Tbs.) 100% agave tequila blanco (silver), such as Patrón or Milagro
1-1/2 fl. oz. (3 Tbs.) fresh lime juice
3/4 fl. oz. (1-1/2 Tbs.) light agave nectar


For a salted rim (optional), run the slit of the lime wheel around the rim of a chilled rocks glass (or a chilled martini glass if you prefer no ice) to moisten, then dip the rim into a small dish of kosher salt.

Fill a cocktail shaker with ice and add the tequila, lime juice, agave nectar, and 3/4 fl. oz (1-1/2 Tbs.) water. Put the lid on the shaker and make sure it has a good seal.

Shake vigorously until the outside of the shaker is frosty, 10 to 15 seconds. Strain into the prepared glass over fresh ice (if desired). Garnish with the lime wheel and serve.

Pork Tenderloin with Mustard-Roasted Apples & Potatoes

Cooking 

1-1/2 lb. red potatoes, cut into 1/2-inch pieces
1 large red onion, cut into 1/2-inch pieces
5 Tbs. extra-virgin olive oil
2 Tbs. country-style Dijon mustard
2 medium cloves garlic, mashed to a paste with the side of a chef’s knife
Kosher salt and freshly ground black pepper
2 small pork tenderloins (about 1 lb. each), trimmed
1 Tbs. dark brown sugar
1 Tbs. chopped fresh rosemary
1 Tbs. chopped fresh sage
1 Tbs. chopped fresh thyme
1 Tbs. white wine vinegar
2 green apples


Position a rack in the center of the oven and heat the oven to 450°F.

Line a large rimmed sheet pan with aluminum foil or parchment and mist with cooking spray. Toss the potatoes and onion together on the prepared pan.

In a small bowl, whisk together 1/4 cup of the oil, 1 Tbs. of the mustard, the mashed garlic, and a big pinch each of salt and pepper. Reserve 2 Tbs. and drizzle the remaining mixture over the vegetables on the sheet pan, tossing to coat. Spread the vegetables evenly and roast until beginning to soften and color slightly, 10 to 15 minutes.

Meanwhile, pat the pork tenderloins dry with a paper towel. In a small bowl, combine the remaining 1 Tbs. oil and mustard with the sugar, 1 tsp. salt, and 1/2 tsp. pepper; rub all over the pork. Sprinkle the chopped fresh herbs to coat on all sides.

Toss the apple wedges with the reserved 2 Tbs. of dressing, then toss with the vegetables on the pan. Place the tenderloins on top of the vegetables, leaving some space between the two pieces of meat.

Roast, flipping the meat once halfway through, until the vegetables are browned and tender and an instant-read thermometer inserted into the thickest part of the pork registers 145°F, 25 to 30 minutes total.

Transfer the pork to a cutting board and let rest, loosely covered with aluminum foil, for 10 minutes. Meanwhile, toss the vegetables with the vinegar.

Slice the pork, sprinkle with sea salt, and serve with the vegetables.

CHICKEN BIRYANI RECIPE

Basmathi rice and chicken marinated in spices and cooked in a dum style to yield a flavorful biryani

Ingredients (240 ml cup used)

1 ½ cups aged basmathi rice (soaked for 20 to 30 mins, drain and set aside)
½ kg or 1 lb bone-in-chicken or boneless
¼ to ½ tsp. biryani masala powder for sprinkling in between layers
Fried onions from 1 large onion (Learn to make Fried Onions for Hyderabadi Recipes )
Fistful of finely chopped coriander leaves
Fistful of finely chopped mint leaves
2 to 3 tbsp. Sunflower oil or ghee
¼ tsp saffron strands soaked in 3 tbsps. hot milk
Marination for hyderabadi chicken biryani recipe
1 tbsp. ginger garlic paste
¼ tsp turmeric
3 green chilies slit (adjust to suit your taste)
½ cup + 1 tbsp. yogurt / curd
2 tbsps. Lemon juice (adjust)
1 ½ tsp Kashmiri / byadgi red chili powder
½ tsp biryani masala powder
¼ tsp green cardamom powder
Salt to taste
Dry Spices for rice
2 ½ cups water
1 tsp oil
2 small strands of mace
1 large or 2 small black cardamom
4 green cardamom
3” cinnamon stick
6 cloves
1 large or 2 small bay leaf
½ tsp pepper corn
½ tsp shahi jeera / caraway seeds

Instructions

Marinate the chicken with the ingredients mentioned under marination and set aside for at least 2 hrs and overnight is best.This step is optional. Tie up all the dry spices for rice in a muslin cloth.Wash rice till the water runs clear. Soak for 20 to 30 minutes. Heat 2 ½ cups water in a utensil to cook rice. Add 1 tsp oil, dry spices and salt, let the water boil rapidly for 5 mins, this way the aroma released is best. Add the soaked rice and cook till it is ¾ done. Remember this is very important. Do not make the rice mushy. Drain off if any excess water is left.While the rice cooks, transfer the marinated chicken to a heavy bottom casserole, handi or non-stick. Add fried onions, green chilies, ½ of the mint, coriander leaves and pour in the oil or melted ghee. Mix well and level the surface.Layer the cooked rice evenly, add fried onions, mint and coriander leaves over the chicken.Sprinkle ¼ tsp to ½ tsp. biryani masala powder.Repeat steps of layering rice, coriander mint leaves and then fried onions.Pour the saffron milk all over.Cover the rim of the casserole with foil to trap the dum or use a cloth. Rinse a thick kitchen cloth and squeeze off the excess water, it must be just moist and not with dripping water. Make a double layer. Spread this cloth over the rim and cover the lid over the casserole.Place this over a thick hot tawa, set the flame to medium high such that the flame reaches all over the diameter of the casserole. Cook this way for exactly 20 mins. After 20 mins, if you have a see thru lid you can see the vapour filled.Now reduce the flame to min (as low as in Indian stoves or burners, where the flame barely touches tawa). Cook this way for exactly 10 to 15 mins. You can see the vapour dripping on the moist cloth. Off the flame and leave it as it is for at least 20 to 30 mins. Garnish chicken biryani and serve.