Hello,
Today I tried hyderabadi biryani and mirchi ke salan. My all time favorite. The recipe is very simple but require preparation time.
Hyderabadi Dum Biryani
Basmathi rice - 1 cup
turmeric powder - 1/2 tsp
salt as required
potato - 2
onion- a few small onion(a handful)
tomato - 1
ginger - 1 tbsp
green chilly - 2
peas - 1/2 cup frozen/fresh
For grinding
elachi - 3
cinnamon - 1 small stick
bay laves - 2
star anise - 1
saunf - 1 tsp
jeera powder - 1 tsp
coconut - 2 y
coriander powder - 1 tsp
clove - 2
pudina leaves - a few
coriander leaves - 1 tsp
curd - 1/2 cup
saffron a few strands
Method of Preparation
Wash and drain water from basmati rice, keep aside for 20 minutes. In a large vessel/pressure pan add water, rice, turmeric powder, salt and bay leaves and cook the rice. You can see the rice will bend and becomes soft. Off the stove drain the excess water. Keep aside.
In a small pan fry clove, elachi, star anise, saunf, cinnamon stick. Allow the aroma to release. In another pan saute chopped onion, ginger, garlic, green chilly and tomato in a little oil. In a mixer add all roasted whole spices, onion,ginger,green chilly, garlic, tomato, jeera powder, coriander powder, pudina, coriander leaves and coconut. Make a coarse paste.
Pour a little ghee and saute chopped potatoes and carrots. Keep aside.
Whisk 1/2 cup of curd. Keep saffron strands ready.
If you are using fresh peas cook it in water before adding to biryani, I have used frozen which can be directly added for cooking.
In a microwavable bowl start layering the prepared basmati rice, a table spoon of curd,ground masala and vegetables. Keep layering till rice, curd, saffron, masala and vegetables are over. Cook in the oven for about 10 -15 minutes. Adjust salt. Mix well before serving so that each grain of rice will have the delicious aroma of the freshly ground spices.
Today I tried hyderabadi biryani and mirchi ke salan. My all time favorite. The recipe is very simple but require preparation time.
Hyderabadi Dum Biryani
Basmathi rice - 1 cup
turmeric powder - 1/2 tsp
salt as required
potato - 2
onion- a few small onion(a handful)
tomato - 1
ginger - 1 tbsp
green chilly - 2
peas - 1/2 cup frozen/fresh
For grinding
elachi - 3
cinnamon - 1 small stick
bay laves - 2
star anise - 1
saunf - 1 tsp
jeera powder - 1 tsp
coconut - 2 y
coriander powder - 1 tsp
clove - 2
pudina leaves - a few
coriander leaves - 1 tsp
curd - 1/2 cup
saffron a few strands
Method of Preparation
Wash and drain water from basmati rice, keep aside for 20 minutes. In a large vessel/pressure pan add water, rice, turmeric powder, salt and bay leaves and cook the rice. You can see the rice will bend and becomes soft. Off the stove drain the excess water. Keep aside.
In a small pan fry clove, elachi, star anise, saunf, cinnamon stick. Allow the aroma to release. In another pan saute chopped onion, ginger, garlic, green chilly and tomato in a little oil. In a mixer add all roasted whole spices, onion,ginger,green chilly, garlic, tomato, jeera powder, coriander powder, pudina, coriander leaves and coconut. Make a coarse paste.
Pour a little ghee and saute chopped potatoes and carrots. Keep aside.
Whisk 1/2 cup of curd. Keep saffron strands ready.
If you are using fresh peas cook it in water before adding to biryani, I have used frozen which can be directly added for cooking.
In a microwavable bowl start layering the prepared basmati rice, a table spoon of curd,ground masala and vegetables. Keep layering till rice, curd, saffron, masala and vegetables are over. Cook in the oven for about 10 -15 minutes. Adjust salt. Mix well before serving so that each grain of rice will have the delicious aroma of the freshly ground spices.
Mirchi ke salan
Green chilly - 5
ginger - 1 tsp
groundnut/peanut-a handful (fry in the oven for a minute)
til/sesame seed - 1 tbsp
coconut - 2 tbsp
ghee - 1 tsp
mustard seed - 1/2 tsp
coriander powder - 1/2 tsp
jeera powder - 1/2 ts
turmeric powder - 1/2 tsp
curry leaves - a few
tamarind pulp - 1 tbsp
salt as required
Method of Preparation
In a mixer make a smooth paste out of fried peanut, sesame. ginger, coconut, and tamarind pulp. In a heated pan pour ghee add mustard seeds, allow it to splutter, add slit green chillies, curry leaves and saute for a while. Now add peanut coconut paste and mix well. Add 2 cups of water, turmeric, jeera, coriander powder and salt allow the ingredients to cook in slow flame. Adjust salt. When the gravy thickens off the stove and serve as a side dish with dum biryani.
No comments:
Post a Comment