Cuisine of the Month - Hyderabadi

 hi,

since it was eid a few days ago lemme share whats made on eid at my house.

Khubooli

2 cups Basmati rice

1/2 cup chana dal

2 medium sized onions fried to a golden brown

1/2 cup yogurt

2 tsp ginger and garlic paste

1 tsp garam masala pdr (shah jeera, cinnamon, cardomom, clove)

whole garam masala

2 + 2 tsp salt

1/4 tsp turmeric

1 tsp red chilli pdr

1 cup coriander, chopped

8 - 10 green chillies, slit

saffron dissolved milk

ghee

Method

Boil dal till almost done. It should not be mashed up but should be whole.

Wash and soak rice. Put water to boil in a pan and add the whole garam masala and 2tsp of salt to it. Cover and bring to boil.

In the meantime heat a bit of ghee. Whisk the yogurt with ginger garlic paste, turmeric, red chilli pdr and remaining 2tsp salt and add to the ht ghee. Cook till done.

Add dal and cook till its dry. Remove from fire.

Add the garam masala pdr. and fried onions to the dal mixture and keep aside.

Add the soaked rice to the boiling water and cook. Strain the rice.

In the rice pan, add in about 2-3 spoonfuls of ghee at the bottom of the pan and then add half the rice. make a layer of the dal mixture and then add the chopped coriander and green chillies on top. sprinkle half of the saffron and another 2 - 3 spoonfuls of ghee.

Add the rest of the rice and then again add the saffron and ghee on top of the rice.

Seal the pan and cook on low heat till done.

Mix well and serve.

(Hyderabadi Pukki biryani is made the same way with chicken or mutton except that they are not boiled beforehand but cooked along with the yogurt)

Tomato Cut

1 box/small can Tomato Paste

1/4 cup tamarind water

1 tsp ginger and garlic paste

1 tsp coriander pdr

1 tsp red chilli pdr

1/4 tsp turmeric

3 green chillies, slit

1 tsp sugar

a few curry leaves

For tadka

Oil

1/2 tsp cumin seeds

a few curry leaves

3 - 4 dry red chillies

2 -3 cloves garlic

To serve

2 boiled eggs (optional)

Method

Combine the tomato paste, tamarind water, ginger and garlic paste, red chilli pdr, salt, coriander pdr, turmeric, curry leaves, green chillies and add water. Bring to a boil.

Boil for a few mins till the tamarind gets cooked and it becomes a bit thick. Add 1 tsp sugar and simmer for 2 mins. remove from heat.

heat oil and fry the cumin, curry leaves, garlic and red chillies and give tadka.

decorate with halved boiled eggs.

Dum Ki Chicken

2 chicken cut in pcs

200 gms yogurt

2 med onions fried to a golden brown

red tandoori color

oil

For the masala

2 tbsp khash khash (poppy seeds)

1 tbsp charoli

1 tbsp coconut

1 tbsp almonds

1 tsp coriander seeds

1 tsp garam masala ( shahzeera, cinnamon, cardomom, cloves)

6-8 green chillies

fresh coriander

3 tsp ginger and garlic paste

red chilli pdr

turmeric

salt

Method

Wash and drain chicken.

Grind all the ingredients for masala into a fine paste.

Combine everything except oil and mix well coating the chicken thoroughly.

In a flat bottom pan, pour some oil and arrange the chicken pcs and all the masala. Pour some more oil on top and cook uncovered.

Cook on high heat for 2 mins and then lower the heat cook till almost dry and done. Stir gently if reqd.

Burn a piece of charcoal on the stove top and place in a piece of foil. Place this in the chicken pan and pour a tbsp of ghee on the charcoal. Cover and seal the pan. This gives it a wonderful taste.

Qubani ka meetha ( dried apricot pudding)

2 cups dried apricot, soaked overnight

1 - 2 cups sugar

Whipped cream or vanilla ice cream

Method

Remove seeds from the apricots and bring them to a boil in the same water that they have been soaked in.

Lower the heat and cook them, mashing them up, till they are soft and cooked.

Add half the sugar. Caramelise the other half of the sugar and add to the apricots. Cook till done.

It can be served at room temp with whipped cream, thick custard or alternatively serve warm with vanilla ice cream.

 

These are some of the things made in my home for eid. I didnt write the recipe for seviyan/ sheer khorma coz every1 knows how to make those.

This is my first attempt so sorry for the mistakes.

Cheers!!

 

Isnt there suppose to be minced meat(kheema) in Khubooli?

thankzz for all d recipes Jaan! 😳 ....will try them out!

gr8 post! 😊

what is speciality of Hederabad ??

I guess the most famous dish is the kacchi biryani. Its best made at home or by the bawarchis who cook it for weddings. I didnt post the recipe since i thot mebbe sum1 had already done it, will post it if u want.
Cheers

here are some more recipes for u guyz!😛

Chicken Korma

Ingredients :

Chicken pieces - 2 kg Turmeric powder - 1tsp  Garam masala  - 2 tsp Ginger-garlic paste - 100gms  Green chilli paste - 50gms  Coriander powder - 2 tsp  Finely sliced onions - 1 kg Yogurt            - 500gms  Water         & nbsp;  - 1 cup  Desiccated coconut - 100gms  Pepper powder - 1/2 tsp  Oil                   - 300gms Chopped coriander leaves - 1 sprig Chopped mint leaves - 1 sprig
• Salt to taste

Method:

Marinate chicken pieces in turmeric powder, garam masala, ginger-garlic and green chilli paste, coriander powder and salt for 10 minutes. 

Heat oil and fry onions till golden brown. Add marinated chicken pieces and mix well. Stir well by adding yogurt and water. Add coconut pieces, pepper powder, chopped coriander and mint leaves. Cover and cook till done. Serve hot.

Haleem

Ingredients : 

Wheat (whole) - 200gms Boneless Mutton - 300gms Green Chillies - 20gm Ginger             - 2"piece Garlic               - 6-8 flakes Ghee         &n bsp;    - 100gms Sliced onions  - 3 medium Turmeric         - ¹/₂tsp Garam Masala - 2tsp
• Salt                   - to taste

Method of Preparation : 

Clean wheat and soak in water for 2 hours. Grind ginger, garlic and chillies to a fine paste.

Clean and slice mutton into small pieces. Marinate mutton pieces with half quantity of ground paste and salt for 1 hour. Pressure cook the soaked wheat and marinated meat till done. Mince and grind to a fine paste.

Heat ghee in a pan and saute onions till brown. Add turmeric, garam masala, salt and remaining ground paste and keep stirring occasionally on a low flame till the mixture leaves the sides of the pan. Adjust seasoning and serve hot.

**Don't no if they r gud or not...coz im a veg😳**

hope u guyz enjoy😛

here r some more

Mahe khalia ( fish curry)

500 gms fish
1 cup tamarind water
curry leaves
green chillies
2 tsp ginger and garlic paste
1 tsp zeera
3-4 dry red chillies

Masala
1 cup sesame seeds - dry roasted
1/2 cup coconut - dry roasted
1/4 cup peanuts - dry roasted
1 onion - roasted ( slice and roast/fry in 1 tsp oil)
1 tsp zeera
1 - 2 tsp red chilli pdr
1/4 tsp turmeric
salt

Grind the masala ingredients into a fine paste.
apply 1 tsp of the ginger and garlic paste and a bit of salt to the fish and shallow fry it. Keep aside.
In the same oil, add zeera, dry red chillies and a few curry leaves. When zeera gets brown, add remaining ginger garlic paste n fry. Then add the masala and cook till oil seperates. Then add a cup of water, curry leaves and green chillies and bring to a boil, and then add the tamarind water. Cook till almost done and then gently add in the fish. Simmer till oil floats on top.
This tastes best if served the next day or prepare in the morning and serve for dinner.

Khatti Dal

1 cup chana dal
2 cups tamarind water
1 tsp ginger and garlic paste
1 tsp red chilli pdr
1/4 tsp turmeric
salt
curry leaves
green chillies
hara dhaniya

for tadka
oil
1tsp zeera
3-4 red chillies
curry leaves
2-3 cloves garlic

Pressure cook the dal with the red chilli pdr, turmeric. Mash well.
Add water and tamarind water, ginger and garlic paste, green chillies, curry leaves, hara dhaniya and boil till the tamarind water is cooked.
for tadka
Heat oil and add zeera, curry leaves and garlic. When nearly done, add red chillies n add to the dal.

Every hyderabadi I know loves this dal n have their own sp. combo with it. Most agree that it tastes the best with tala hua gosht and rice.

Chicken 65
15 green chillies( make a slit in them but keep them whole)
1/2 cup of curry leaves

For the marinade
1 boneless chicken, cut into small pcs
1 tsp ginger and garlic paste
1 tsp red chilli pdr
1 tsp soy sauce
a bit of msg
salt
red color
2-3 tbsp corn flour

For the gravy

200 gms yogurt
1 tsp soy sauce
1 tbsp ketchup

Add all the marinade ing. except cornflour and keep the chicken aside for half an hr. Add the corn flour and then deep fry moist. Keep aside
In the same oil, saute the green chillies and curry leaves and keep aise.
Mix the gravy ingredient and add to the oil and cook till the yogurt dries up.
Just before serving, mix everything, leaving aside a few chillies and curry leaves for decoration, and simmer on medium heat for a few mins.

p.s.
if ne1 knows why this is called chicken65 then plz do tell me

Cheers

Does anybody have the recipe for Kacchi Biryani hotel style.

thanks

Thank you. I will try this recipe tomorrow only.

I love to cook n have loadz of recipes collected from my grandma n other notable cooks in my family. If ne1 wants a recipe plz feel free to ask.
Cheers

Hyd. Garam masala

The simple one has Cinnamon, Shahzeera (black cumin seeds), cardomom, cloves.
This works for all dishes.

Kacchi Biryani

This has set proportions and doesnt fail if u follow them right. The only trick is to drain the rice at the correct time.

1 kg. Basmati rice
1.5 to 2 kgs mutton/chicken
whole garam masala
2 tsp garam masala pdr.
250 gms yogurt
25 gms ginger and garlic paste
250 gms onions, fried to a golden brown
20 green chillies
1 bunch hara dhaniya
1/2 bunch mint
saffron dissolved in warm milk
1tsp raw papaya paste/tenderiser ( for mutton biryani only)
salt - 1 closed fistful and 1 open fistful ( this is exact and u cant go wrong if u take this much)
200 - 250 gms ghee

Method

Wash and soak the rice.
Grind the green chillies, hara dhaniya and mint.
Apply Ginger and garlic paste, papaya and 1 closed fistful of salt to the mutton and keep aside for 15 mins.
Next add the beaten yogurt, green chillies etc. paste, crushed fried onion and garam masala. Cover and keep aside.
In a large pan boil water. Add whole garam masala and 1 open fistful of salt to the water and let it boil well.
In a pan spread some of the ghee and then spread the meat mixture. Spread some more ghee on top and then some of the saffron dissolved in warm milk. Cover.
Add the soaked rice to the boiling water and cook till half done.
Drain the rice and then put it on top of the mutton mixture. Spread evenly. Spread the ghee and the remaining saffron.
Seal the pan well (this can be done with foil instead of the traditional atta dough)
If you are baking it - keep on the lowest shelf and bake at 350F for an hr or an hr 15 mins. time varies and depends on the oven.
Else....
keep on high heat for 5 mins n then on med heat. Turn the pan frequently.
Mix well and serve with raita

Its very convenient to bake it in an oven and turns out perfectly. I use those large foil pans or turkey roasters.
The best way to check if biryani is done, believe it or not is to "listen" to it. If its still not done, you get a kinda boiling sound and when its done u get a frying sound. Didnt make sense to me either when I was told this but its true 😃


Pasinde

500 gms mutton pcs
200 gms yogurt
1 med onion, sliced, fried and ground to a paste with water
1 tsp garam masala pdr
1 tsp red chilli pdr
1/4 tsp turmeric
2 tsp ginger and garlic paste
salt
oil
green chillies, slit
hara dhania, chopped
mint, chopped

Masala

4tsp poppy seeds (khash khash)
2 tsp coconut
2 tsp charoli seeds or almonds
1 tsp coriander seeds
Dry roast and grind them to a fine paste.

Method

Mix together the ground masala, red chilli pdr, turmeric, salt, yogurt.
Heat oil. Fry the ginger and garlic paste and then add the masala and yogurt mixture. Cook well till it dries.
Then add the mutton and cook well stirring cont. till oil appears on the masala. add the green chillies, hara dhaniya and mint.
Add some water and the fried onion paste and cook on low heat till meat is tender. Add garam masala and mix well.
It should be almost dry.

This same masala is used for typical chicken and mutton khorma too except that they have a gravy. For aloo and gosht khorma, fried pcs of potato are added after adding water.

Cheers