Reshmi Gosht

This week’s weather forecasts are perhaps among one of the most monstrous weather conditions I had ever experienced here, with terrible snowstroms and piles and piles of snow everywhere.

Frozen Moment #4

Thankfully I and my family are at home for the holidays, but my I feel sorry for all those people who have to go through the harsh snow strom. Keep safe and warm everyone! I also feel miserable to watch my hubby shovel the snow and fight with the car to get it started everytime after a snowfall. 

After all this back breaking endeavor of scooping out the bulky mounds of snow, I decided to treat my hubby with one of my most loved recipes that I had learnt from my dear mother. Its simple and quick, and even so, one of the most delectable red meat dish that you will remember always.  

Reshmi Gosht - Spicy Lamb Breast pieces in an aromatic sauce

This recipe uses the Lamb breast riblets, also called as Seenay ka gosht in Urdu. It contains ribs and fat sheets arranged in layers and is one of the most delicious tasting flesh. However it is also high in fat content. You can also replace it using Lamb thigh meat which again has a delicate flavor.

Reshmi Gosht – Spicy Lamb Breast pieces in an aromatic sauce

Ingredients:

• Lamb Breast Riblets/Seenay ka Gosht- 600 gms
• Red onion – 1, large, finely sliced 
• Ginger-garlic paste – 2 tsp
• Red chilli powder – 1 tsp
• Turmeric – 1/4 tsp
• Salt – 1 tsp
• Lemon juice – 3 tbsp
• Saffron threads – a pinch

Method:

• Wash and clean the meat, and keep in a colander for the water to drain away.
• Add the sliced onion along with the meat in a pressure cooker. Add ginger-garlic paste, red chilli powder, turmeric and salt. Pour in a cup of water and close the lid. Let it pressure cook on medium heat until it is tender.
• Later, open the lid, and let it cook on meadium heat, until the meat is quite dry. Add lemon juice and saffron threads. Remove from heat and serve.

Note: There is no need to add oil to the curry, there is already enough fat in the meat

Suggested Accompaniments: Serve this curry warm along with warm parathas

Cheers,
Mona

Nihari

It snowed here very heavily this year on Eid-ul-Adha, and I thought it would be best to cook a warming and nourishing brunch for the next day in the morning. My father in law recollected his good old times while we were having Nihari as our breakfast and said at the dastarkhaan, that when he was a school going kid, his father would ask him to get up very early if he would like to join him for a breakfast of Nihari at Shehran Hotel, beside Charminar in Hyderabad. He also added he always loved the Nihari at Shahran and devoured it and still remember its taste.

Some of the traditional dishes prepared by muslims just after Qurbani on Eid-ul-Adha are Nihari, Maghaz Masala, Organ meat and various kinds of the red meat preparations from the Qurbani ka gosht.

Nihari, is a rich broth, made out the bones and meat of a sheep or lamb’s cheek and head bones and the tongue meat and shanks. It has a special mention in the must-taste list of travelers visiting the city around Eid. In Hyderabad, after the Qurbani, my father would take the sheep’s head and feet to the butcher for further preparations so that we could prepare Nihari. The butcher used to remove all the hairs from the skin of sheep’s feet and head, discard the waste parts and whack them up into pieces. These were then roasted in fire to kill all the disease-causing agents, if present, and also to intensify its flavors. The meat from the sheep’s cheeks is substantial and most tender and delectable. Its tongue takes a longer time to get cooked, but is a delicacy. The butchers here where I live remove the skin from the trotters and clean them, so I do have to fire roast the shanks.

Nihari prepared using fire-roasted lamb trotters with skin

Nihari is prepared by boiling or slow cooking the sheep bones and meat along with a range of ambrosial spices and herbs. Earlier, people used to slow cook it on coal in large pots the whole night long, until it was thick and enticing by morning, ready for the breakfast. Today, women, use pressure cookers to save time.

The Potli ka Masala or bouquet garni for Nihari contains a mixture of around 20 or more aromatic herbs and spices which are tied in a muslin cloth and tossed into the saucepan to infuse its flavors and a beautiful fragrance into the boiling broth. Its contains but is not limited to spices such as:

	English	Urdu		English	Urdu
1.	Coriander seeds	Dhaniya	7.	Black Peppercorns	Sabut Kali Mirch
2.	Bay Leaf	Tej Patta	8.	Chinese Cubeb	Kawabchini
3.	Sandalwood sticks	Sandal ki lakdi	9.	Spiked Ginger Lily	Kapoor Kachri
4.	Stone Flowers	Pathar Ka Phool	10.	Cardamom	Badi Elaichi
5.	Dried Rose petals	Sukhe Gulab ke Phool	11.	Salt	Namak
6.	Roots of the Betel plant	Paan ki jad	12.	Garam Masala	Garam Masala

Ready made Potli Ka Masala from a store in Hyderabad,
containing various aromatic dried herbs and spices

You do not have to go searching for all these herbs to make your own Potli ka Masala. It is available ready made at many specialty stores in Hyderabad, especially in the Old city, a 25 gm potli ka masala costs around 10 rupees per packet. Use any of the brands that you get your hands on. In the ready made Potli Ka Masala packets available in the markets in Hyderabad, there is again a small packet inside called as the Nihari Maala powder, which consists of the powdered masala  used in the second stage in the cooking process for Nihari.

Almost every household in Hyderabad prepares Nihari as breakfast or brunch at the second or third day of Eid. It is had by sousing soft and warm Kulcha‘s or Paratha‘s, or by dunking in crusty breads into the highly flavored and nourishing broth containing all the goodness.

Nihari, prepared using deskinned lamb trotters,
served along with warm Parathas in the Hot-Pot

Nihari is always prepared out the head bones, tongue & cheek meat and the shanks or trotters of a lamb or a sheep. The traditional Nihari is never prepared of boneless lamb meat or chicken. However people add the same Nihari masala to chicken and boneless meat broths to simulate the dish in other simpler forms.

Nihari – Aromatic Slurpy Broth of Lamb Shanks and Cheek Meat

Ingredients:

4 legs and a head of a sheep – cleaned (and fire roasted if using the trotters with skin), and whacked into pieces + a sheep’s Tongue/Zabaan – cleaned
Potli ka Masala – half the quantity in a 25 gm packet
Red onion – 1, large, roughly chopped
Corn/Gram flour – 1/2 cup
Red chilli powder – 2 tsp
Salt – 2 1/4 tsp
Turmeric/Haldi – 1/4 tsp
Small green chillies – 3, slit half

For Tempering, Baghaar:

Canola oil – 3 tbsp
Yellow onion – 1, large, finely sliced
Ginger garlic paste – 1 1/2 tsp

For Garnish:

Cilantro – 1/2 cup, finely chopped
Ginger juliennes – 2 tsp
Lemon wedges – 1 cup
Saffron threads – a pinch
Lemon juice – 1/3 cup

Method:

1. Wash the sheep’s head bones, tongue and trotters in surplus water. Put them in a strainer for the water to drain away. Meanwhile, in a pressure cooker, add the roughly chopped red onion, the washed bones, tongue and trotters from the strainer and pour in 1 liter of water. Make a bouquet garni of the required amount of potli ka masala (not the powdered masala from the small packet, read about it above). Add this bouquet garni along with salt and turmeric and close the lid to pressure cook for about 35 to 40 minutes on medium low heat. Later, open the lid and add corn/gram flour (make sure it doesn’t form into a lump), red chilli powder and green chillies. Half cover the lid and let it slow cook for an hour more. Let it cool down just enough for you to handle it. Using a spoon, only remove all the small and large sharp bones from the broth, except the shanks and discard them. The broth is ready.
2. During that time, prepare the baghaar. Take a medium sized pan at medium high heat and pour oil into it. Throw in the sliced onions, and stir fry them until they are golden brown in colour. Now add the ginger garlic paste to the caramelized onions and fry it along for about 2 minutes more. Remove the pan from heat and keep aside.
3. Just before you are ready to serve it everyone, add half the quantity of the nihari masala powder from the small packet of the store brought potli ka masala, and the contents of the pan to the broth in the pressure cooker and boil it once. Remove the bouquet garni and squeeze it thoroughly. Discard it. Close the heat and pour the Nihari into a large serving bowl. Add lemon juice, saffron threads and ginger juliennes. Serve the lemon wedges in a separate small cup if anyone wishes for an extra zing. Enjoy!

Suggested Accompaniments: Enjoy Nihari along with warm Parathas for a sumptuous breakfast.

Luv,
Mona

Kachchi Aqni ki Dum Murgh Biryani

Note – Read the whole post very carefully, Do not be overwhelmed by the length of the post. I have tried to explain each and every step briefly and as efficient as possible. Do write to me, if you have any queries. I will be glad to help you out.

Biryani is one of the most famous Hyderabadi One dish meals craved and devoured by people from all over the world. It is a one dish meal, where the cooked/raw marinated meat is layered along with half cooked long grained rice and a range of fresh spices and herbs for flavor and aroma.

‘Kachchi Aqni’ means marinated raw Chicken/Murgh. The preparation of ‘Kachchi Aqni ki Biryani’ is rather simple compared to the ‘Pakki Biryani’ of Chicken/Murgh or Red meat/Gosht, where cooked meat is used, mostly because you do not need to stand in front of your stove attending it, as the Chicken/Murgh cooks quite instantly on ‘Dum’ or ‘Slow heat’ and isn’t as complicated to cook as the Red meat in Kacchi Aqni ki Gosht-(Lamb/Beef/Veal) Biryani. However, I shall be posting the recipe of the Kacchi Aqni ki Gosht-(Lamb/Beef/Veal) Biryani sometime in the near future inshallah. Here, on the first day, you simply have to marinate the chicken. The next day, prepare rice, arrange layers and garnish and sit back for it cook on ‘Dum’ or ‘Slow Cook’, saving you ample time.

As you use the raw marinated chicken in this method, while you slow cook it, the flavor of the chicken intensifies and infuses with the rice and other aromatic fresh herbs and spices giving you a heavenly aroma in the end which will fills your kitchen and your entire house.  

Here is the Outline of the steps involved in the preparation, so that it is simpler for you all to understand the method, follow these steps while you prepare the Biryani:

Day 1

Marinate Chicken

Day 2

1) Add Fried onions to the Marinated Chicken
2) Give a smoked flavor to the Marinating Chicken with Fried Onions (optional, but gives a very good flavor to the Biryani)
3) Prepare rice
4) Arrange layers and Garnish

The Detailed method:

Kachche Aqni ki Dum Murgh Biryani

Serves – 8-10

Day 1-Marinate Chicken

Ingredients:

Chicken - 1.4 kg, with bone, cut into medium size pieces
Red chilli powder - 1/2 tsp
Green chilli paste – 1 1/2 tsp
Salt – 2 tsp
Turmeric/Haldi – 1/2 tsp
Tomato – 2, medium sized, pureed
Ginger-Garlic/Adrak-Lahsun paste – 2 tbsp
Yogurt – 1 cup, lightly whipped
Freshly squeezed Lemon Juice – 1/2 cup
Garam masala – 2 tbsp
Green Cardamom powder – 1 tsp
Dry roasted Cumin seed powder – 1 tsp
Dry roasted Coriander seed powder – 1 tsp

Method:

In a large bowl marinate the chicken with all the ingredients. Make sure all the pieces of chicken are coated in the marinade. Cover and leave in the fridge overnight.

Day 2-Adding Fried onions to the marinated chicken; Preparing rice; Arranging layers and Garnish.

1) Adding Fried onions to the marinated chicken:

Ingredients:

Canola Oil – 1/2 cup
Finely sliced Yellow Onions – 800 gms

Method:

-Remove the marinating chicken from the fridge and let it come to room temperature.
-Meanwhile, pour oil into a large frying pan at medium high heat. As soon as it gets warm, throw in the sliced onions and stir fry them in the oil until they are dark brown in colour. Make sure they do not burn them. Remove the pan from heat and let cool.
-With the help of tongs, remove the chicken pieces one by one from the marinating mixture and put them into large mixing bowl. Discard the leftover marinade.
-Once the fried onions are cool, divide them into two and add one half of the onions, with their cooking oil, to the chicken and mix well. Reserve the other half for garnish.

2) Give a smoked Flavor to the Marinating Chicken

Ingredients:

3 or 4 Burning Charcoal briquettes
Canola oil – 1 tsp
Disposable aluminium foil tray/loaf pan

Method:

-Make a well in the center of the marinating chicken in the bowl so that the loaf pans fits into it perfectly.
With the help of tongs, carefully put the burning charcoal briquettes into the aluminium loaf pan.
-Pour about a teaspoon of oil onto the charcoal. You will see that dense fumes start forming.
-Immediately cover the bowl with a lid, so that the fumes do not escape. Keep it aside until you prepare the rice. 

3) Preparing rice/Adhaan:

Ingredients:

Basmati/Long grained Rice - 4 cups, presoaked in water for 30 minutes
Salt - 3 tsp
Bay leaf/Tej Patta – 1
Cloves - 3
Green cardamom – 4
Cinnamon stick – 3/4 inch
Caraway seeds/Shah Zeera – 1 1/2 tsp
Water – 9 cups

Method:

-Wash the rice and soak it in surplus water for about 30 minutes.
-Later drain the rice and put into a cooking pot along with cloves, bay leaf, cardamom, cinnamon, caraway seeds and salt. Pour water into it and give it a stir.
-Let it boil on high until the rice if half done. Drain the rice and keep aside.

4) Arranging layers and Garnish:

Ingredients:

Marinating Chicken
Boiled, Quartered and shallow fried Potatoes – 2 cups (optional)
Chopped Mint leaves/Pudina – 1/2 cup, loosely packed
Half cooked rice prepared earlier
Chopped Cilantro/Kothmir – 1 cup, loosely packed 
Ghee - 2 tsp (optional)
Reserved Fried Onions for garnish
1/4 Saffron strands, crushed and steeped in 1/4 cup warm milk
Rose water/Gulab Jal – 1 tsp
Green Cardamom seed powder – 1/2 tsp
Toasted Almonds and Cashewnuts – 1/2 cup total
Shelled Hard Boiled Eggs – 6-8 (optional)
Dough to seal the edges of the Casserole dish (optional)

Method:

Preheat the oven to 550°F (if using an Oven to prepare it on Dum-read below)
Carefully lift the loaf pan containing the charcoal briquettes from the marinating chicken, and discard it.
In a heavy bottomed casserole dish (which can be used in Oven-if using the Oven method (or) which can be used on stove-top-if using the Stovetop method – read below), arrange the marinating chicken in a single layer. Do not crowd it. (Use two casserole dishes if needed)
Spread the chopped mint leaves  and the shallow fried potatoes (if using) over it.
Now add the drained half cooked rice prepared earlier and spread it nicely to cover the chicken all over.
Next, spread the chopped cilantro, toasted almonds and cashewnuts, hard boiled eggs (if using), fried onions, cardamom seed powder and pour ghee (if using) and the saffron soaked in milk and rose water all over the rice. 
Cover the dish with an aluminium foil and then with the lid (or) seal the edges with a dough and cover with the lid tightly, so that no steam escapes.

If using an Oven to cook:
1) Put the Casserole in the preheated oven at 550°F for 20 minutes. Later, lower the heat to 300°F and leave the Casserole dish in the oven for a about 30 minutes.
2) Close the heat, but the let the casserole dish be in the heated oven so that it stays warm, until you need to serve it in a few hours.

If you are cooking on stove top:
1) Take a flat Dosa Tawa and put it on the stove at high heat (on either ceramic stove tops and gas burner stove tops). As it gets warm, put the casserole dish on the tawa and let it cook for about 10 minutes.
2) Later, lower the heat to medium low and let it cook for about 40 minutes.

Before serving, open the lid and remove the aluminium and a heavenly aroma fills your house inviting all your house members. Carefully dig your spoon deep into the casserole dish until it touches the bottom, and mix the rice with the chicken until it is all completely mixed. Serve warm.

Suggested accompaniments: I enjoy my Biryani with Mirchi Ka Salan or Baghare baingan as a side dish, and glass of chilled coke alongside. Yumm-O!

I shared this recipe as part of the RCI:Authentic Cuisine of Hyderabad Event that I am hosting this month on my blog.

Be sure to read all the rules for the event and drop me your entries. The last date to send me your entries is September 15th.

Luv,
Mona

Feast Time! Hyderabadi Dum Gosht Ki Biryani, Dahi Ki Chutney

Folks! Today I present you with Lamb Biryani, a simpler kind of it, with lesser oil, and lesser spices, the way we prepare it in our house, but equally yummy, moist and appealing as the original.

Hyderabad is known for its Biryani. The traditional Hyderabadi biryani is a dish of Meat and Rice infused with flavors and spices. Its the best of the one dish meals one could have ever. Biryani mostly means cooked layered rice along with meat of Beef, Lamb, Chicken, Shrimp, Deer, Hare or Fish, whatever the speciality of the day..

Lamb Biryani always reminds me of my wedding, when I wore a very beautiful Khada Dupatta. It was the best Biryani I had ever had ! This dish is so authentic that it is served along with Mirchi Ka Salan and Baghare Baingan and Dahi Ki Chutney, as the main dish at almost all weddings. Essentially all weddings in Hyderabad are suposed to have Lamb Biryani and Mirchi Ka Salan in the menu. This dish is so important in the Hyderabadi Muslim community. It is also prepared on gatherings, occasions, parties, all kinds of merry making get togethers..

My lovely sister had prepared this dish on the weekend. We were all in a mood to treat our family and ourselves with something special, and we immediately thought of this dish. What could be a more better meal to delight ourselves than this flavorsome fare?!

There are two methods to prepare this dish, one is with Raw meat, Kaccha Gosht and the Biryani is called as Kacche Gosht Ki Biryani. In this method, the meat is left to marinate for atleast 24 hours for the flavors to properly permeate into the meat, tenderize it and deepen the tastes. But today I am writing about the procedure to prepare a quicker kind of Gosht Ki Biryani, the Pakki Gosht Ki Biryani, where pre-cooked meat is used to prepare the dish. I will be posting the procedure of how I prepare Kacche Gosht Ki Biryani in my house in the coming days.

Gosht Ki Biryani, Dahi Ki Chutney 

Dahi Ki Chutney – Yogurt Chutney 

Makes:One small bowl

Ingredients:

Plain Yogurt (low-fat or full-fat)- 375 ml
Salt – 2/3 tsp or according to taste
Thai Red Chillies – 2, chopped (optional)
Green Chillies – 2, chopped
Yellow Onion – 1, medium, finely chopped
Mint leaves – 1/2 cup, finely chopped
Coriander leaves – 1/2 cup, finely chopped
Firm Red Tomato (fresh) - 1, small, deseeded and chopped finely

Method:

-To the yogurt in a bowl, add salt and half a cup of water and whip it till smooth, and creamy for approx 2-3 minutes.
-Add the remaining ingredients and fold them into the yogurt gently. Adjust salt according to your taste and cover the bowl with a plastic wrap.
-Put it in the refrigerator to serve it later along with Biryani.

You can store Dahi Ki Chutney in the refrigerator in an air tight food storage box for only one more day in a refrigarator, it doesnt last long. It is always better if you have an idea how much your family memebers will have it and you prepare it in only the required amount.

Hyderabadi Dum Gosht Ki Biryani – Fragrant Flavored Meat and Rice Casserole

Serves:5-8

Ingredients:

For the Marinade

Canola/Vegetable/Sunflower Oil (or) Butter/Makhan (or) Clarified Butter/Ghee - 90 ml/6 tbsp
Yellow Onion/Pyaz – 2, large, thinly sliced
Lean Lamb leg meat – 1 kg, washed and cubed into 3 cm pieces approx (with bones preferably if available, I have used only boneless here)  
Plain Yogurt/Dahi – 500 ml, lightly whipped
Red Chilli Powder/Lal mirch powder - 1 1/2 tsp
Salt/Namak – 1 1/2 tsp
Lemon Juice/Nimbu Ras - 4 tbsp
Garam Masala – 1 tbsp
Turmeric/Haldi – 1/2 tsp
Ginger Garlic paste – 2 tbsp
Water/Meat Stock – 1/2 cup

For the Garnish -

Green Chillies/Hari Mirch - 2, each slit into two
Thai Red chillies/Choti Lal Mirch - 2, each slit into two (optional) 
Fried Onion reserved for garnish earlier
Mint Leaves/Pudina – 1/2 cup
Cilantro/Kothmir – 1/2 cup
Toasted sliced Almonds/Bareek Kata Badaam – 2 tbsp
Fried Red Raisins and Cashwnuts/Tala-huwa Kishmish - 3 tbsp
Pinch of Saffron threads/Zaafraan soaked in 1/2 cup warm Milk (or) a pinch of red food colour, and pinch of yellow food colour
A dollop of Butter/Makhan or Clarified Butter/Ghee (optional)

For the Rice -

Basmati Rice/Chawal – 4 cups
Salt/Namak – 4 tsp
Black Cumin seeds/Shah Zeera - 1 tsp

Method:

-Wash and soak the rice in a big bowl for about 30 minutes.
-In a pressure cooker at medium high heat, fry the onions in oil/butter until they are golden brown in colour. Remove with a slotted spoon on a kitchen towel and reserve half for garnish. Blend the other half in 2 tbsp water inoi a paste.
-In the same pressure cooker, with oil/butter in it, add the washed cubed meat pieces, Stir fry till the meat has browned on all sides. Add the fried onions paste and the ginger garlic paste and turmeric. Saute them for 2 minutes. Throw in the red chilli powder, salt, garam masala, half cup water, and yogurt. Mix well and pressure cook for about 15-20 minutes until the meat is tender.
-Meanwhile drain the soaking rice and keep aside. Bring 9 cups of water in a to boil in a large saucepan with Black cumin seeds and salt (do not forget to add salt to the rice!!) in it. As soon as its boiling, add the drained rice and let it cook till the rice grains are just done. Drain and keep aside.
-Now, open the lid of the cooker and cook the meat mixture well without covering the lid on medium high heat until the meat mixture is done and most of the liquid has dried up. It should be a little bit dry mixture.
Add lemon juice to the meat and mix. Remove from heat.
-Preheat the oven to 350°F.
-In a large oven proof baking dish, add half of the rice in a layer at the bottom of the dish. Now add the whole meat mixture in one layer. Then cover it with the remaining rice completely and work gently, try not to break the rice kernels.  
-Garnish the layered rice with the reserved fried onions, mint and coriander leaves, slit red and green chillies, toasted and fried nuts, and sprinkle the milk with saffron threads in it or sprinkle the food colors and a little water. You can also add a dollop of butter if you wish. 
-Cover the dish with a tight lid or aluminium foil and keep it in the preheated oven for about 10-15 minutes, till a nice steam has formed inside.
-Before serving, dig the spoon into the dish till the base and take the rice and meat in a bowl. mix it and serve it hot.

Suggested Accompaniments: Mirchi Ka Salan or Baghare Baingan or Dahi Ki Chutney or Tomato Chutney.

This is my entry for Meeta’s Monthly Mingle-One Dish Dinners

Luv,
Mona

Sheer Qurma

We celebrated Eid-Ul-Fitr, our festival after the month of fasting 3 days ago. On Eid I had prepared Chicken Biryani, Sheer Qurma and Cholay.

Sheer Qurma is a meetha/dessert prepared using roasted fine Vermicelli Noodles, or Seviyan cooked in milk with some fried dried nuts and sprinkled with saffron and nutmeg, cardamom powders to enhance the savory flavour of the dessert.

It is traditionally served after the Eid prayers to the entire household and also to all the guests who arrive to greet you on Eid, and is served hot along with other snacks, I usually serve spicy Cholay along. Some people like this dessert rich and slightly thick in consistency and some people like it a bit thin in consistency with less seviyan and more of milk. To make it rich, you can add khoa to it, or add a bit of condensed milk. I and my family prefer the latter kind. If you like it thick, you can cook the Sheer Qurma a bit more on medium heat till you get your desired consistency.

You can roast the vermicelli and store in the refrigerator for more than a week, a make ahead for this dish. If you prepare the whole thing and store it in the refrigrerator it will become pasty as the days pass. You can also fry the nuts and store in the refrigerator a day before to prepare this sweet savory instantly when your guests arrive, as you will just have to cook it all in milk and serve. 

Sheer Qurma – Vemilcelli Cooked in Fragrant Milk 

Serves: 4

Ingredients:

*Fine* Vermicelli noodles/Seviyan – 3/4 cup
Ghee/Oil - 2 tbsp
Almonds – 1 tbsp, deskined and thinly sliced
Pistachio – 1 tbsp, halved
Chironji nuts – 1 tbsp, shelled
Dates – 5 dates, halved and deseeded
Saffron strands/Zafraan – 1/2 tsp
Black Raisins/Kala Kishmish -1 tbsp
Milk – 5 1/2 cups
Nutmeg powder – 1/4 tsp
Green cardamom/Elaichi powder - 1/4 tsp
Green Cardamom/Elaichi – 1, whole
Sugar – 4 to 5 tbsp

Method:

-Soak the saffron and the halved and deseeded dates in 1/2 cup warm milk. Cover and keep aside.
-Pour milk into a large pan. Throw the skin of the whole cardamom and add the seeds to the milk. Boil milk in the pan at high heat with sugar and green cardamom powder, nutmeg powder until it is reduced by one-fourth.
-In a heavy bottomed pan at medium heat add butter/oil and roast the vermicelli noodles in it until they are a few shades darker brown. Add the raisins and the remaining nuts. Pour the reduced milk into it and let it come to a boil once. Add the dates and the saffron with the milk in which they have been soaking. Cover and let it cook for 3-5 minutes. By now the noodles must have become very soft. Remove from heat. It can be served hot or cold.

Luv,
Mona

Tandoori Murgh

Well, It makes me wonder sometimes, .. Into how many types can Chicken be cooked and had… ?!?! I always thank my God for making chicken, and sending it on earth, so that we can eat it, and douse our raging hunger for it Dont you all agree?

Tandoori Chicken is a traditional Indian dish, where, as the title of the dish says, the chicken is marinated in a paste made of yogurt and other dry spices and some edible food colour. It is left to marinate for minimum 6-8 hours, or the best, overnight, in the refrigerator. During Ramadhan, you can marinate the chicken pieces a day ahead, and just before the iftaar time, you will have to grill them up, and keep them warm in an oven.

Tandoori Murgh – Chicken Marinated in a mixture of Yogurt seasoned with Spices

My hubby, who I think loves chicken more than anything else in this whole world requested me to prepare Tandoori Chicken the last week. Traditionally the Tandoori chicken is made in a Tandoor, needs some pre-planning. So a night before I had prepared the marinade and left the chicken to marinate in the mixture overnight. This helps to infuse the flavours into the chicken, and the chicken tenderizes on its own, making it easier to cook chicken fully and fast. But people with time and the facilities available to them, have changed the procedure to prepare this dish into simpler.. and more simpler forms.

I prepared Tandoori Chicken in my Conventional Oven. You can also prepare it in a Charcoal BBQ Grill, and I tell you it will be more delicious. Just marinate and send your hubby outside, this being summer..

The edible red colour and the other spices that i am using in this recipe can be bought from any Asian or Indian stores selling spices.

David had requested me to give him a recipe of Tandoori Chicken and here’s my post, Hope you enjoy the Tandoori Chicken David.

Tandoori Murgh – Chicken Marinated in a mixture of Yogurt seasoned with Spices

Ingredients:

Chicken – 1, skin removed, cut into big 8 pieces (approx)
Lemon juice – 6 tbsp
Salt – 3 tsp
Yellow Onion – 1, large, roughly chopped
Ginger-garlic paste – 3 tsp
Saffron threads – 1 big pinch
Milk – 1 tbsp
Butter – 2 tbsp
Coriander seeds – 2 tsp
Cumin seeds – 2 tsp
Yogurt – 1 cup
Red Chilli powder – 2 tsp
Garam masala – 1 1/2 tsp
Turmeric Powder – 1 tsp
Edible Red colour – 1/4 tsp
Butter – for basting the chicken

Method:

-Wash and pat dry the chicken with paper towels, then make incisions on the chicken pieces at the thick parts.
-Soak Chicken in lemon juice and salt for 2 hours. This is the first marination.
-Meanwhile prepare the second marination mixture.
-Put the yogurt in a muslin cloth and hang it till all the water from the yogurt has drained out, preferably for two hours, till the chicken has marinated in the first marination mixture.
-Grind the roughly chopped onion into a smooth paste and keep aside.
-Warm the milk and add the saffron threads to it. Let them steep into the milk for again two hours, till the chicken has marinated in the first marination mixture.
-Now, in a bowl, mix the processed onion paste, the hung yogurt, saffron threads with milk, and all the other ingredients except the last one, with the chicken in salt and lemon juice.
-Rub the mixture well with the chicken. Cover and put the bowl in the refrigerator for 8 hours or preferably overnight, for a great taste.
-Remove the chicken from the marinate. Preheat the charcoal grill and grill the chicken pieces, turning and basting them with butter as needed. Grill and cook chicken for 25 minutes till done and but still tender. If you do not have or do not want to grill it outside you can grill it in your conventional oven at medium heat again turning and basting them with the butter as needed.
-You can also bake it in the oven for 25 – 30 minutes at 400 °F turning them once after 15 minutes and basting them with butter.
-Pierce the chicken with fork to check if it is done.

Note: The tempetarures and time used to cook chicken depends entirely on the size of the chicken pieces and the type of oven used. So, it varies. Keep a check on the chicken and make sure you not burn it or do not under cook it.

Luv,
Mona

Veggies and Me!

Today I am going to share with you all the recipe of ‘Vegetable Dum Biryani’, ‘Rice Cooked With Vegetables and Spices, from the Cookbook India’s Vegetarian Cooking, by Monisha Bharadwaj. I have modified this recipe according to my tastes here and there. Sounds Yummy, Isnt it !

Biryani’s are everyone’s favourite, may it be Vegetarian or Non-vegetarian – the Chicken Biryani or Mutton Biryani. I, somehow always had disliked Vegetarian Biryani. My Mom always had to run after me to make me have my Vegetable Biryani whenever she would make it Infact it was scary for me to have all the veggies, in one plate at a time ! They looked like as those veggies were challenging me to gulp them down Now when I look back, I myself wonder about the possible reason for my hatred towards them during my childhood, was it the taste ?! .. they look fab and colourful to me now when together in a plate, so looks might not have been a reason.. Cannot really make out the reason for that. I guess there’s really some direct relation between childhood and the repulsion towards Veggies Oops, am talking in chemistry language !! My Hubby though still hates veggies Men,’ Most’ men, and Veggies arent friends anytime of life

As I grew older, and came in the Nutriton field, I began to have food more based on the ‘nutrient’ value rather than my likes and dislikes. And likes automatically became what is healthy and what’s not ! I now love Veggies, and Vegetable biryani too, a lot. I prepare it on weekends mostly for lunch or dinner, and very occasionally on weekdays for dinner.

Vegetable Biryani is healthy, and delicious, especially this one. Yes, I, who once used to ‘hate’ it, am admitting it today. Like Mutton Biryani and Chicken Biryani, Vegetable Biyani is not a Mughalai dish, as far as I know. It is a modified version of the Pulao. A rich, aromatic version of pulao, resembling the Authentic and Aromatic Non-Veg Mughalai Biryani’s.

I usually cherish spending my time in the kitchen. And I reserve these kind of lengthy recipes for moments like these. Leisurely and carefully preparing meals in the kitchen helps me relieve and wind down. I enjoy my time cooking with love for everyone.

The spices, that I am using in the recipe can be bought from any Asian spice stores. I love to add milk and cream to my Biryani’s and make them rich in flavours. You can always alter the amounts of Salt in any of the recipes according to your tastes. I use the mixed frozen vegetables from the market, when I do not have fresh veggies in my house. I find it very useful at those times. You can however use chopped fresh veggies for the Biryani in the recipe.

Vegetable Dum Biryani -  Rice Cooked With Vegetables and Spices

Source: India’s Vegetarian Cooking

Serves: 4

Ingredients:

• Spices for the Rice water:

1. Bay Leaves – 2
2. Fennel Seeds/Saunf – 1 tsp
3. Nutmeg Powder – 1 tsp
4. Cinnamon – 1 small stick
5. Cloves – 5
6. Black peppercorns – 8
7. Green cardamom – 3

• Milk – 4 tbsp
• Saffron strands – 1/2 tsp
• Rose Water – 4 tbsp (optional)
• Green cardamoms – 2
• Butter/Canola Oil – 6 tbsp
• Yellow Onion – 3, medium, thinly sliced
• Ginger Garlic paste – 1 tbsp
• Tomato paste – 2 tbsp
• Turmeric Powder – 1/2 tsp
• Garam Masala powder – 1/2 tsp
• Salt – 1 1/4 tsp
• Frozen Mixed Vegetables (Corn, Carrots, Potatoes, French Beans, Lima beans) – 270 gms
• Red capsicum – 1, chopped
• Basmati Rice – 300 gms
• Mint leaves – 1 tbsp
• Cilantro – 1 tbsp
• Slivered Almonds – 3 tbsp

 

Vegetable Dum Biryani / Tarkari Ka Chawal

Method:

• Preheat Oven to 425 °F /220 °C/Gas Mark 6
• Put the spices meant for the rice water in 600 ml of water. Bring to a boil and turn off heat. Cover the pan and allow the flavours to infuse. This will be our liq. 1.
• Meanwhile crush the two green cardamoms with milk and saffron and rose water and keep aside in a small bowl. This will be our liq. 2.
• In a pan on medium heat, pour 3 tbsp of butter/oil and stir fry the chopped red capsicum. Remove with a slotted spoon and reserve.
• In the same pan and butter/oil fry the onions until brown. Remove half of them and reserve for garnish. Add Ginger garlic paste to the pan and stir fry it along with the remaining onions. Remove from heat and let it cool. Grind the fried Ginger-Garlic and Onion.
• Heat 1 1/2 tbsp butter/oil in a pan and pour the above grinded mixture along with turmeric powder, Garam masala and tomato puree. Season with salt and let it cook for 5-10 minutes.
• Add the frozen mixed vegetables to the tomato and onion mixture in the pan. Also add the stir fried red capsicum. Mix Well and simmer. Let it cook for 10 more minutes. Remove from heat and reserve.
• Strain the liq. 1 and keep aside. Throw away the spices.
• In a pan add 1 1/2 tbsp of butter/oil and fry the rice over high heat. (Note: Do not wash the rice before hand. Rinsing will wash away the significant amount of surface starch that contributes to the dish.)
• When the rice has become shiny, add half of the liq. 1 and bring to a boil. Reduce the heat and cover for about 6-8 minutes or until the water has evaporated.
• Take an oven proof dish and start the layering process of the Biryani. The top and bottom layers are always the rice in a Biryani. Start by a layer of rice in the bottom of the dish, then add a layer of Vegetable mixture, then a layer of rice, and layer of vegetable mixture, and then the final rice layer. Pour evently the remaining liq.1 and the liq. 2 and the reserved fried onions on the rice layer. Also sprinkle the chopped coriander and mint leaves, and the slivered almonds on it. Seal the dish with tinfoil.
• Cook the biryani for 40 minutes in the oven reducing the heat to 375 °F/190 °C/Gas Mark 5 after 20 minutes. Open the dish/Remove the tinfoil from the dish, just before serving.

Suggested Accompaniments: Tamatar ki Chutney

This goes as my contribution to Sharmi for the event she is holding Jihva for Ingredients JFI and its Rice this month at her place.

 

Hyderabadi Dum Murgh Biryani

Mazadaar!! (meaning ‘yummy’ in English) is what everyone in my house say when they have just had thier first niwaala/morsel.

Chicken Biryani is an exotic recipe made usually at large get-togethers, occasions and parties like weddings, ceremonies and festivals. This recipe is originally from Hyderabad, India. The method of cooking involves a layering process of rice with the prepared spiced chicken mixture. Hyderabadi people have a great fondness for Biryanis and it is seen at almost every restaurant in the menu cards as thier speciality item.

People modify and cook the Biryani in thier own ways. In my Family, we have it on weekends, around two times in every month, its everyone’s favourite and why not treat yourselves with some authentic cuisine every once in a while. I have been making it from a very long time, and its no big deal for me to make Chicken Biryani in a jiffy. My hubby loves it a lot and he always looks forward for me to prepare this Biryani. There are usually four types of Biryani’s, Mutton Biryani, Chicken Biryani, Vegetable Biryani, and Jumbo Prawn Biryani. People also prepare biryani with the meat of Shrimp, Deer, Hare, Veal or Beef. I will post the procedure to prepare all kinds of Biryani’s in the coming days.

There are two kinds of Meat Biryani prepared in Hyderabad. One is the Pakki Biryani, which is the one I am writing about today. And the other one is Kachchi Aqni ki Biryani. I have also writen about Kachchi Aqni ki Dum Murgh Biryani.

The following is the procedure how I prepare Pakki Chicken biryani in my house on a regular basis. In this recipe you can use a whole chicken with bones cut into pieces too. But I prefer to use boneless Chicken, as we all love boneless breast pieces of Chicken, which has minimal fat in it, hence a healthier option. The below version of biryani has butter and oil in it in larger amounds to enhance the flavour of biryani. If you do not want a heavy meal, can can check out my Instant Light Chicken Biryani, which is light and gets prepared in less than 30 minutes.

The Royal cumin, Garam Masala, and Food colours, Saffron strands, other spices used in this recipe can be easily found in most Indian market stores which sell spices. My family prefers to have Biryani a bit hot and lemony with a little bit of an acetous flavour, so I’ve added red and green chilli and lemon juice according to our tastes. You can alter those according to your tastes.

Do not worry if you have never prepared Biryani till now by yourselves. I have tried here to explain each step in as simpler method as possible. Do write to me if you have any doubts regarding the procedure. Go ahead and prepare this for your family, Enjoy.

Hyderabadi Dum Murgh Biryani – Fragrant Rice-Chicken Casserole with Spices

Serves: 8

Ingredients:

Ginger-Garlic Paste – 2 tbsp
Garam Masala – 1 1/2 tsp
Yogurt -2 cup
Tomatoes – 2, large and ripe, chopped fine (or) Canned tomato paste – 5 tbsp
Turmeric – 1/4 tsp
Red chilli powder – 2 tsp
Lemon juice – 6 tbsp
Salt – to taste
Almonds – 1/2 cup, slivered
Cashew nuts – 1/2 cup
Yellow Onions – 5, large, sliced
Chicken – 900 gms, Boneless, skinless breast pieces, cut into 2 cms cubes
Basmati, Long Grained Rice – 5 cups
Water – 8 cups
Canola/Sunflower/Vegetable Oil -9 tbsp
Caraway seeds/Royal Cumin – 1 tbsp
Milk – 1 cup
Saffron Strands/Edible Red Food Colour – a pinch
Saffron strands/Edible Yellow Food Colour – a pinch
Bay leaves – 1
Green Chillies – 5, small sized, slit lengthwise
Butter/Ghee – 3 tbsp
Fresh Mint leaves/Pudina – 2 tbsp, wahsed
Fresh Cilantro/Kothmir – 2 tbsp, washed, chopped finely

Hyderabadi Dum Murgh Biryani 

Method:

-Marinate the chicken with the first 8 ingredient for about 6-8 hours maximum or one hour minimum covered in the refrigerator.
-Start by pouring 1 tbsp oil into a large heavy bottomed non-stick frying pan and fry the Almonds and Cashew nuts till they are golden brown and remove them into a bowl.
-In the same pan add 8 tbsp oil and add thes sliced onions. Fry them till the onions are brown and crisp. Make sure not to burn them. Remove from heat. Remove about a cup of the fried onions with a slotted spoon onto a paper towel in a platter.
-Take out the chicken from the refrigerator, bring it to room temperature. In the pan with oil and fried onions, dump the whole bowl consisting of the marinating chicken and all its juices into it and put the pan on medium high heat. Let it cook uncovered until the gravy is dry and dense and the chicken is done. Kepp stirring it occasionally. This might take about 20-30 minutes. Remove from heat and keep aside.
-Meanwhile take half a cup of milk, and add to it a pinch each of red and yellow food colours. Mix well. You can also add a few strands of saffron instead of using food colours. Just take a teaspoonful of saffron strands and soak them for an hour in the same amount of warm milk.
-Wash and soak the rice in water for preferably half an hour. Later, drain the rice and keep it in the sieve. Boil 8 cups of water and add cinnamon sticks and caraway seeds/shah zeera, bay leaves and salt (I use the proportion:1 tsp salt for 1 cup rice). Once the water is boiling add the strained rice, give it a stir and let the rice soften up. Once the rice is half done, strain the rice and throw away the water. Discard the bay leaves.
-Arrange half the amount of rice as the bottom layer layer in a large dish. Next, add the chicken mixture prepared earlier in a layer. Now add the remaining rice above the chicken layer, covering it completely.
-Garnish with mint, cilantro, fried onions, slit green chillies. Now pour evenly the milk with the food colour or saffron strands and two tablespoons of butter over the layered and garnished rice. Cover the dish with a lid or aluminium foil.
-Preheat the oven to 350°F and put the dish in the oven for 10-12 minutes, till a nice steam has formed inside the dish, and the rice has been done. Serve hot for a delicious meal.

 Note: If you have forgotten to marinate the chicken, follow this method:

-Follow the step 1 and 2, and continue the steps below-
-In a small amount of oil, add the cubed chicken breast pieces and fry them till opaque and very lightly browned. Remove the chicken pieces with a slotted spoon into a bowl.
-Again in the same pan, pour a little more oil and add cloves, black cumin and cardamoms. Lower the heat to medium low and let them splutter. add the sliced onions and fry them till light brown in colour. Then add ginger- garlic paste and stir fry it for 4-5 mins until it is golden brown.
-Now add yogurt, garam masala, chopped tomatoes or tomato paste, red chilli powder, lemon jiuce, turmeric, salt and almonds and cashew nuts. Stir and adjust the heat to medium and let it cook till oil seperates, about 15-20 minutes. Add the fried chicken pieces to the yogurt mixture and stir well. Let it cook for 20 minutes more, or till it the water from the mixture has been dried up and the gravy becomes dense. Once done, cover the lid and remove from heat.
-Continue from step 5.

Suggested Accompaniments: Biryani goes very well along with Mirchi Ka Salan or Baghare Baingan, or Tamatar Ki Chutney and Dahi Ki Chutney.

Luv,
Mona