Hyderabadi Biryani

The authentic Hyderabadi Biryani is the king of all Indian Biryani Recipes you'll ever savour. In some parts of India this Biryani is served with a particular kind of gravy and Raita. But I like my Hyderabadi Biryani the typical style. So here's how you prepare:

Ingredients:

• 100 gm Mutton 
• 100 gm Basmati Rice
• 1 inch piece of ginger
• 4 pods of garlic
• 3 tsp coriander leaves
• 1 tsp mint leaves (chopped)
• 4 green chillies
• 8 cloves
• 1 inch piece of cinnamon
• 1 tsp kala jeera (black cumin seeds)
• 1/2 tsp jaiphal (nutmeg)
• 8tbsp milk
• 1 tsp saffron 
• 150 gm ghee
• 3 large sized sliced onions
• juice of 2 limes
• 1 tsp red chilli powder
• 400 gm yoghurt
• 3 hard boiled eggs
• salt to taste

Method:

Wash the meet and rice separately. Grind together the ginger, garlic, coriander, mint and green chillies into a fine paste. Grind together the whole spices into a fine powder. Soak the saffron in lukewarm milk and keep aside. Fry the onions till they are golden brown. Marinate the meat with the ginger garlic paste, yoghurt and the powdered spices, red chilli powder and lime juice. Leave aside for 30 minutes. Heat the ghee and add the marinated meat and cook over a low flame covering with a lid for atleast 40-45 minutes. Stir from time to time. Cook till the mutton is tender and the gravy thickened. In the meantime, in another pan cook the rice till it is more than half done. Take a large baking dish and oil it. Place half the portion of the rice at the bottom, put the meat and the gravy evenly on the rice and cover it with the remaining rice. Sprinkle the saffron milk and cover tightly with a foil. Place a lid and cook in a pre-heated oven at 180 degree Celsius for 15 minutes or until the rice is done. Garnish with the eggs cut into slices and onion slices. Serve with Butter Paneer or just have it as a stand alone dish.

We're Ready.. :)

Hope you enjoyed today's post and will also enjoy cooking Hyderabadi Biryani for your family.

Do drop in your lovely comments and tell me anything you like.

Until Soon,

Love,

Doi Maach.

Doi Maach or Fish in Yoghurt Gravy is a Bengali Dish. It is very easy to prepare and one of my personal favourites ever since I was in the 6th Standard and had had it for lunch at my best friend's place. She is a Bengali and her mom is nothing less than a super cook. I simply loved anything and everything she cooked. We are both in different states now and I miss her mom's food more than anything in the world. Seriously.

Anyway, coming back to Doi Maach. I normally hate Doi or Curd or Yogurt and I know that's a very rare thing because people just seem to love that thing. My problem is I can't tolerate the smell of raw Yoghurt. Inspite of all this, Loving Doi Maach is justified because the thing has a scrumptious taste and the smell no longer exists. So basically I have no problem having Yoghurt provided the smell is gone and it is mixed with some great and delicious food. 

So here's how we'll prepare Doi Maach now:

Image Source: Google Images.

Ingredients:

• 500 gm Rohu Fish
• 1 tsp turmeric powder
• 4 tbsp mustard oil
• 1 medium sized onion 
• 1 bay leaf
• 2 cloves
• 3 cardamoms
• 2.1/2 cups curd
• 2 tsp sugar
• 2 green chillies
• 50 gm raisins
• Salt to taste

Method:

Whip the curd and keep aside. Sprinkle salt and turmeric on the fish pieces and keep aside for 10 minutes. Heat the oil in a pan and add the whole spices. Allow these to splutter. Add the onion and fry till it is translucent. Slowly add the fish pieces and on a medium flame fry the fish pieces till they are just golden brown. Gently turn these over and continue to fry for another 3-4 minutes till the other side is also golden brown. Mix in the whipped curd, green chillies, sugar and the raisins and half cup of water. Lower the flame and cover with a lid. Cook for further 5 minutes and serve hot with Methi Wale Chawal or Plain Long Grained Rice.

We are Ready.

Enjoy your Doi Maach and Stay Healthy.

Love,