Monday, August 25, 2008
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 :)
4 tbs oil for frying onions
2 cups yogurt
1 1/2 tsp red chilli powder
1 tsp salt
1/4 turmeric powder
2 tbs ginger garlic
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)
a few strands of saffron soaked in milk
3 tbs lemon juice
4 tbs ghee
1 whole bunch or more of cilantro
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 ;)
Friday, August 22, 2008
Or Ground Lamb Meat Balls...is a very simple and totally Hyderabadi recipe. Now with Ramadan round the corner there's an upsurge in cooking activity, with elaborate Iftaars and Saheris'. So here I am with this excellent recipe which can be combined with a variety of gravies, cooked with onions or in the form of Kofta Pulao.
(2 tsp black cumin seeds, 20-25 cardamom, 2-4 sticks cinnamon, 10 whole black pepper, 4 cloves)
Saturday, August 16, 2008
Ah finally a recipe to bring me back to blogging. I had been cooking of course but nothing spectacular and worth blogging. Plus I was just being lazy and enjoying the Olympics' season and on top of that the hot weather was also a reason for not staying in the kitchen for long!
I had bookmarked this recipe too long. Its taste is a complete surprise and the flavor will leave you licking it up and wanting more. Full of zest and down right delicious one dish meal!
This one is for you Kate...for pulling me back to blogging, time and again ;)
1 lb shrimps, cooked and deveined
1 tsp ginger garlic paste
1 tsp red chilli powder
1 tsp turmeric powder
2 tsp mustard seeds
4 green cardamom pods, crushed
4 tbs cup ghee or butter
1/2 cup coconut milk
2-3 tbs cilantro, chopped
salt and black pepper powder as needed
Wash the prawns under cold running water and pat dry, add ginger garlic paste, chilli powder, turmeric, mustard seeds, and cardamom seeds in a bowl. Add the prawns and toss to coat them completely with the mixture.
Heat a wok until hot, add the ghee or butter and swirl it around until foaming. Add the spiced prawns and stir-fry for about 2 min's until they start turning pink.
Stir in the coconut milk and simmer for about 3-4 min's till the prawns are cooked through and oil seperates.
Season to taste with salt and black pepper powder. Garnish with cilantro and serve hot.