Bagara Khana

INGREDIENTS

1. Basmati rice 3 cups(washed and soaked in water)



2. Ginger-garlic paste 1Tbspn



3. Onion 1 Big(sliced finely)



4. Whole garam masala 3loung,1 inch patta,2 elaichi,1/4th Tspn Shazeera



5. Green chilles 6



6. Coriander leaves 1/2 bunch



7. Mint leaves 1/4th bunch



8. Garam masala powder 1/4Tspn



9. Salt to taste.

METHOD

• Heat 4Tbpns of oil in a vessel and add the whole garam masala with sliced onions.



• Fry till the onions turn golden brown in colour,add the Ginger-Garlic paste and fry till it turns brown.



• Add the green chilles,Coriander leaves and Mint leaves and fry for a minute.



• Add salt and 6 cups of water with garam masala pwdr .



• When the water starts boiling add the soaked basmati rice cover and cook till done.

RECOMMENED COMBINATIONS

Dalcha,Sem ki phalli-Gosht,Beans ki Phalli-Gosht,Dum ka Gosht,Tomato ka cut.

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Kofta Pulao

Click to enlarge image

This is another form of Biryani whick is hugely popular in Hyderabad. Its my personal favorite too along with so many other delicacies in Mughlai Cuisine.

This is also my first ever entry to any event and I'm sending it to RCI: Authentic Hyderabadi Cuisine at Mona's blog Zaiqa. It also happened to be my older son's birthday and I thought what better way to celebrate it than with this fabulous pulao. It certainly bought a smile on his face :)


Ingredients:
4 tbs oil for frying onions

Marinate Mix
2 cups yogurt
1 1/2 tsp red chilli powder
1 tsp salt
1/4 turmeric powder
2 tbs ginger garlic
3 onions
32-35 kofte/meatballs
1 green chilli, slit


Note: I deliberately kept the spices in the yogurt to a minimum because the meatballs in itself are very spicy and once all of it is cooked, its gonna taste awesome.

For Boiling Rice
6 cups basmati rice washed and soaked in water for 30 min's
5 tsp salt
Garam masala (6 cardamom, 2 sticks cinnamon, 4 whole black peppers, 4 cloves, 2 tsp shahzeera and 2 bay leaves)

For Garnish
a few strands of saffron soaked in milk
3 tbs lemon juice
4 tbs ghee
1 whole bunch or more of cilantro


Method:
Heat oil and thinly slice the onions and fry them until golden brown, freeze them for a while and crush them lightly before garnishing.

In the remaining oil, add the marinate mix and cook till oil seperates, add the meatballs just long enough for them absorb the spices. Let it cool.

Boil rice and add the salt and garam masala...till half done. Strain the rice in the collander and oil a baking dish liberally with 2 tsp oil.

Spread the rice and top it with the cooked meatballs, ghee, lemon juice, saffron soaked in milk, fried onions and cilantro. Add the second layer of rice and top it with any leftover garnish.

Preheat the oven to 350*F and bake for about 1/2 hour. Serve with Tamate ki Chutney or Mirchi ka Salan, like I did and enjoy!

Note: I dug up the draft for Mirchi Ka Salan and blogged it recently, follow the link if you are looking for the recipe ;)

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Kacche Gosht Ki Biryani

As-Salaam-Alaikum everyone., this is my best recipe for Ramadan.,hope u all will love it and make it for Eid -- HAPPY RAMADAN

This is my entry for Ramazan Special and also for Mona's RCI:Authentic Hyderabadi Cuisine.

INGREDIENTS

1.Mutton(gosh) 1kilo

2. Basmati rice 5cups(wash and soaked in water for minimum 1hour)

3. Fried Onions 5big(half is used in the marinade and the other half for the layers)

4. Red chilli pwdr 1/2Tspn

5. Ginger-Garlic paste (fresh) 4Tbspns

6. Green chilles (grinded to paste ) 30

7. Coriander leaves 1 bunch(grinded to paste)

8.Mint leaves 1/2 bunch(grinded to paste)

9.Shazeera (whole) 1Tspn

10.Garam masala(fresh) 1Tspn

11.Curd 450grms

12. Nimbu(lime) 1

13. Saffron(zafran) 2pinches

14.Biryani colur(mix in 4tspns of water with a pinch of zafran)

15.Milk 1/2 cup

16.Desi ghee 5Tspns

17.Whole garam masala 4-5loung,3elaichi,2pattas

18.Salt to taste

For the marination

• Wash the mutton and drain out all the water. Mix salt,red chilli pwdr,Ginger-garlic paste,garam masala,fried onion(crush it a bit),Shazeera,nimbu juice,greenchillies-coriander leaves-mint leaves paste and curd.marinade minimum for 1 hour (i marinade it a night before and refrigarate it tastes really good.

FOR THE ADHAAN

• Boil lotz of water in a big vessel with 4-5 loung,3elaichi,2pattas with some coriander leaves,mint leaves and 4-5 green chillies and little lemon juice with 10Tspns of salt.



• When the water starts boiling add the soaked basmati rice and cook till the rice grain can be broken into two(ek kani).



• Strain the water and keep the basmati rice aside.

Method

• In the marinaded mutton add 5Tbspns of oil and keep aside.



• Take a big Vessel to cook the biryani.



• Follow the following steps to dum the biryani.

Layer 1

Put a very thin layer of cooked basmati rice.(so that Ur mutton doesnt burn if u happen to over cook)

Layer2
Put the marinaded mutton as the 2st layer.
Layer 3
Put Cooked basmati rice(put half)
Layer 4
coriander leaves,mint leaves cut to small and fried onion
(always put fried onion in the this layer and not in the top layer otherwise they become black because of the steam)
Layer 5
basmati rice(the other half)
Layer 6
Biryani colour mixed in 4tspns of water with a pinch of saffron,milk 1/2 cup,Desi ghee 5Tspns(do not add any oil)

Now put this vessel on the stove and cook on low flame for 45minutes till done.
Mix the Biryani and serve with raita and mirchi ka salaan

TIP:

• Always put the first layer of rice as a precaution in case u over cook.



• After the biryani gets cooked before u start mixing it.,take out the top layer of rice in a different vessel and then mix the biryani(this is done so that if u want a less masala biryani u can add this rice or u can leave it according to ur taste)



• Always add the hara-masala to the boiling water(this is done so that the rice absorbs the nice aroma of the haramasala)

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