Showing posts with label Biriyanis/Fried rices. Show all posts
Showing posts with label Biriyanis/Fried rices. Show all posts

Hyderabadi Mutton Biriyani

10:07 AM | Labels:








Ingredients:

1 kg Rice
1 kg Mutton
10 gms Cardamom
10 gms Cinnamon
10 gms Cumminseed
10 gms Cloves
40 gms Ginger
20 gms Garlic
100 gms Green Chillies
50 gms Fried Onion
1 bunch Coriander Leaves
1bunch Pudina
2 Lemon
1/4 Curd
1/4 kg Ghee

How to make meat biryani:
  • Wash mutton and take it in a vessel.
  • Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
  • Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.
  • Take 2 litres of water in a vessel and put it on the stove.
  • When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
  • Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
  • Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.
  • Then turn off the stove. Leave the stuff for 15 minutes.
  • Hyderabadi mutton biryani is ready to serve.

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Posted by karthik

Veg Hyderabadi Biriyanis

10:01 AM | Labels:






 

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.

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Posted by karthik

Vangi bath (Eggplant rice)

9:34 AM | Labels:



Vangi bath (Eggplant rice)



The cuisine of Karnataka has some interesting and unique dishes . To name a few- Bisibele Bath, Saaru, Vangi Bath, Khara Bath, Akki Rotti, Ragi mudde and uppittu. Though these dishes are made in all parts of India, I still feel these have very unique flavor and taste when eaten in Karnataka.

I came to know more about Karnataka cuisine only after i got married to Venkatesh. Among the dishes mentioned above, i make bisebele bath and vangi bath more often. The great thing about making the bisebela bath and vangi bath is, the pre made spice powder. Having this masala powder handy makes these dishes very simple in making and most of all less time consuming. I generally get the home made masala powder made by my co-sister from India. This masala powder can be easily found in any Indian grocery store.

Note: In my in-laws house, we use the same masala powder for both bisebele bath and vangi bath.

Ingredients:

  • 1 cup rice (uncooked)
  • 6 small brinjals or 1 medium italian egg plant
  • 2 tsp vangi bath powder
  • curry leaves
  • 1 tsp lemon juice
  • salt

Procedure:

Cook the rice with 2 cups of water.

Cut the brinjals 1/2 inch lenght wise. For reference see the picture below.

Take a large non-stick skillet put 3 tbsps of oil, few mustard seeds, few curry leaves and then add the brinjal with some salt. Cook till the brinjal becomes tender. Now add 1/2 tsp salt, 1 tsp vangi bath powder and just cook for a minute and then turn of the stove.

After five minutes remove the brinjal mixture from the skillet and place in a plate. Now in the same skillet put the rice with 3 tsps of oil, 1 tsp of vangi bath powder,1/2 tsp of salt and lemon juice. Gently mix all the ingredients, with out breaking the rice.

Once the spices are well incorporated in the rice, add the brinjal mixture to the rice and mix it well. Taste and reseason accordingly.

Its ok to add the oil and vangi bath powder directly to the rice. The hot rice takes away the raw smell from the oil and also cooks the spice powder. This trick is something i learned from my sister in-law





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Posted by karthik
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