HYDERABADI BIRIYANI MASALA AND HYDERABADI VEG BIRIYANI

 

MELLOWBITES SPICE SERIES

                     EPISODE 2

Hyderabadi biriyani is a style of biriyani from Hyderabad, India and   is originated in the Nizams of the Hyderabad .It is one of the top notch classic  biriyani cooked in dum style ,and is love by all .Here we have shared the recipe of freshly ground homemade hyderabadi biriyani masala and flavorful Hyderabadi veg biriyani.

HYDERABADI BIRIYANI MASALA

 INGREDIENTS:

cinnamon 1"                          -2 sticks

Star Anise                              -1

Black Cardamom                   -3

cloves                                     -5-6

Bayleaves                               -3

Green cardamom                    -3

Mace leaves                            -2

Cumin seeds                           -1/2 tsp

Fennel Seeds                           -1/2 tsp

pepper corns                            -1/2 tsp

Coriander seeds                       -3/4 tbsp

Shahi jeera                               -3/4 tsp

METHOD:

• To a blender add all the listed ingredients above and grind it into a fine powder.
• Store it in an air tight container.

HYDERABADI VEG BIRIYANI

INGREDIENTS

Basmati Rice -21/2 cups

TO MARINADE:

chopped veggies -3 cup

(We have used baby corns, mushrooms, potato ,peas, carrot, cauliflower, green beans) 

cilantro                               -1/3 cup

mint leaves                         -1/3 cup

ginger garlic paste              -21/2 tbsp

yogurt                                  -1 cup

Hyderabadi biriyani masala-21/2 tbsp

Fried onions                        -1/3 cup

oil                                        -2 tbsp

slit green chili                      -2

Salt                                       -to taste

Chili powder                         -1 tbsp

lemon juice                            -11/2 tbsp(juice from half lemon)

For Biriyani

Basmati rice -21/2 cups

saffron strands - few

Warm milk -2 tbsp

Cinnamon -1''

Cloves -6

Black cardamom -2

Bay leaves -2

Mace -1

Star anise -1

Shahi jeera -1/4 tsp

Fennel seeds -1/4 tsp

salt - to taste

oil-5-6 tbsp

chopped mint -1-2 tbsp

chopped cilantro -1-2 tbsp

fried onions -1-2 tbsp

Paneer -100 g

METHOD:

• Marinade 3 cups of veggies with cilantro, mint leaves, ginger garlic paste , yogurt, hyderabadi biriyani masala, fried onions, oil, slit green chili, salt, chili powder  , lemon juice for at least an hour or overnight in a refrigerator.
• Wash and soak and basmati rice for at least 20 minutes.
• In a small bowl soak saffron strands in warm milk .
• Add 7 cups of water in a pot  and add cinnamon, cloves, black cardamom, bay leaves, mace, star anise, shahi jeera, fennel seeds.
• When the water comes to a rolling boil and drained rice and adequate salt.
• Cook it until its 80% done.
• To a heavy bottomed pot add oil.
• Once heated add the marinated veggies and spread it evenly.
• Cook it covered for 2-3 minutes.
• Top it with 80% of cooked rice draining the water with a spatula.
• Sprinkle over chopped mint, chopped cilantro fried onions and soaked saffron strands over the top of rice.
• Cover it with a lid and cook on medium for 10 minutes and simmer  it and cook for  another 10 -12 minutes.
• Meanwhile mix paneer in the marinade bowl and coat with left over marinade.
• Fry it separately.
• After 12 minutes of simmering switch of the biriyani and top it with fried Paneer.
• Mix well and Serve yummy Hyderabadi veg biriyani !!

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                LAMB BURGER

Burgers are favorite for many but most of the times end up getting at restaurants only. But when you make it at home with fresh ingredients the meat patties are moist , flavorful , addictive and so simple to make that we will definitely start making it frequently  .

INGREDIENTS:

Burger buns-4

Lettuce leaves -4

Tomato -1

oil -1 tbsp

onion -1 sliced

For Patties:

Minced lean meat -300 g

salt - to taste

Pepper -to taste

Chili powder -1/2 tsp

Garlic powder -1 tsp

onion powder -11/2 tsp

Egg -1

                 

For Burger Spread:

Mayonnaise -3 tbsp

Barbecue sauce -1 tbsp

Method:

• Blend all the ingredients listed in for patties for a few seconds.
• Transfer it into a bowl and divide it into 4 equal parts
• Pat into nice circular patties.
• Grill the patties .Cook for  10-12 minutes on one side until browned. Flip to other side and cook until well done. It takes approximately 20-25 minutes. You can alternately fry in oil too.
• Remove the patties.
• Mix mayonnaise and barbecue sauce in a bowl .Burger spread is ready.If you wish to make homemade mayonnaise click the link

        Homemade Mayonnaise

• In a fry pan Saute onions  in a tbsp of oil on a low flame until caramelised.
• Cut the burger bun into halves and slightly toast it on a tawa
• Spread the burger spread over a  halved burger bun .
• Place lettuce leaves, 2 sliced tomatoes, lamb patties, caramelized onion and top it with the other bun.
• Serve hot!!

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RASAM POWDER AND RASAM RECIPE

 MELLOWBITES SPICE SERIES

RASAM POWDER & RASAM

Rasam is a staple diet of South Indian cooking and Rasam powder is one integral spice powder of a south Indian kitchen.Lwet's make a fresh homemade rasam powder and see one basic rasam recipe with this Powder.

RASAM POWDER

INGREDIENTS:

Cumin seeds -1/2 cup

Coriander seeds -1

Peppercorns-1/2 cup

Toor dhal -1/4 cup

Whole red chili -8-10

METHOD:

• In a heavy bottomed pan/cast iron pan add cumin seeds and dry roast it on simmer until a nice aroma comes and cumin seeds turn mild golden. Transfer it to a plate.
• Dry roast peppercorns also in the same pan on simmer for 2 -3 minutes and transfer it to a plate.
• Dry roast toor dal until it turns light golden and transfer it to a plate.
• Dry roast coriander seeds until you get a nice aroma of coriander seeds. Transfer it to a plate.
• Finally dry roast 8-10 red chilies just for 1-2 minutes
• Blend all the dry toasted ingredients into a fine powder 
• Instead of dry roasting You can also sundry  putting all these ingredients spread on a wide plate for 2 days and blend it into a fine powder.
• Store it in an air tight container for up to six months

RASAM

INGREDIENTS:

Tamarind           - 1 amla sized ball

Sesame oil          -1 tbsp

Mustard seeds     -1/3 tsp

Fenugreek seeds -1/3 tsp

Whole Red chili -1

Asafoetida          -1/8 tsp

Garlic cloves      -3 finely chopped

Curry leaves       -1/4 cup

cilantro               -1/4 cup

Tomato               - 1 finely chopped

Rasam powder   - 21/2- 3 tsp

METHOD:

• Soak tamarind in a  bowl with 21/2 cups of water for at least 10 minutes.
• Squeeze out the juice out of it and discard the pulp.
• In a pot heat sesame  oil, and temper with mustard seeds.
• Once the mustard seeds splutter, put in fenugreek seeds , whole red chili ,finely chopped garlic cloves and asafetida.
• Follow it by chopped curry leaves, cilantro and tomato
• Sauté it for a minute or two.
• Put in rasam powder and saute for few seconds.
• Pour in the prepared tamarind juice ,and let it come to a rolling boil ,switch of immediately.
• To a serving bowl add adequate salt for the rasam and pour in piping hot Rasam.
• Serve hot over rice.

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MINESTRONE SOUP

Minestrone soup is national soup of Italy and is one of the healthy and filling soup by itself. 

Butter /olive oil - 1tbsp

Garlic cloves -3

onion -1 finely chopped

carrot -1 diced

Potato -1 diced

Green beans -5 chopped

cooked Butter Beans/any beans -1/2 cup

Spinach -1/3 cup chopped

Tomato sauce -1/2 cup

Mixed herb seasoning -1 tsp

Salt -to taste

Pasta -1/3 cup

Parmigiano rigano - a big cube

Vegetable stock/water -21/2 cup

Parmesan cheese - optional

METHOD:

• To a pot add butter/oil
• As a first layer add garlic cloves, onion , carrot .You can add celery too. Sauté for few seconds.
• As a second layer add in seasonal vegetables. Here we have added diced potatoes and green beans. Sauté it for 2 minutes.
• Then add any cooked beans of your choice with spinach as a third layer . Here we have added butter beans and spinach.
• For the fourth layer add tomato sauce .To make homemade sauce click Tomato base sauce. Also add  mixed herb seasoning and adequate salt. Stir for few seconds.
• Add 1/3 cup of pasta as fifth layer and mix well
• Pour in 21/2 cups of water/ vegetable stock and a piece of parmigiano as seventh layer. Adding parmigiano s entirely optional .
• Simmer and Cook it covered for 10-15 minutes.
• Serve hot topping it with parmesan cheese(optional)

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Clay pot Prawn Recipes

Cooking food in clay pot adds more flavor to the dish and here are two authentic prawn recipes.

• Prawn pepper fry
• Prawn chukka made in clay pot

FOR VIDEO RECIPE LINK CLICK

 

PRAWN CHUKKA

INGREDIENTS:

To marinade:

Prawns -1/2 kg

Salt - to taste

Chili powder-11/2 tsp

Turmeric-

cumin powder-1 tsp

coriander powder -1 tsp

Lemon juice-1 tsp

To Grind:

Garlic cloves - 6-8

sliced coconut -1/2 cup

we also need:

Sesame oil -3 tbsp

Red chilies -3

curry leaves -few chopped

Chopped onion -1 cup

 

METHOD:

• Marinade prawns with the listed ingredients to marinade for at least 30 minutes
• Grind  the garlic cloves and sliced coconut into a coarse paste
• To a clay pot add sesame oil and temper with red chilies and curry leaves
• Then add a cup of chopped onions and fry it until it turns golden brown color. Transfer  the onions to a plate  and keep it aside 
• To the same clay pot add marinated prawns, sauté for  a  minute.
• Add the ground coarse coconut paste to it , saute well for 3-5 minutes.
• Cover it with a plate and cook on simmer for 10 minutes.
• After 10 minutes, add the sautéed onions and cook for another 5-7 minutes on medium keeping it open
• Prawn chukka is ready to serve.

PRAWN PEPPER FRY

INGREDIENTS:

Prawns -1/2 kg

Sesame oil - 3-4 tbsp

Ginger garlic paste -1 tbsp

Slit Green chilies -2 

Curry leaves - few

Shallots -1 cup finely chopped

Salt - to taste

Turmeric -1/4 tsp

Coriander powder -1 tsp

Cumin powder -2 tsp

Chili powder -1/2 tsp

Tomato -1 small finely chopped

Fennel powder -1/2 tsp

Pepper powder -1 -11/2 tsp

METHOD:

• To a clay pot heat sesame oil and add a tbsp of ginger garlic paste
• Sauté the ginger garlic paste until the raw flavor goes off.
• Add in slit green chili and curry leaves  and then finely chopped shallots .
• Sauté it until it turns translucent.
• Put in salt, turmeric , coriander powder, cumin powder, chili powder and mix well
• Then add in chopped tomato and put the stove on medium
• Cook until the tomato becomes mushy .Add 3/4 cup of water and cook it on a high flame.
• Let it come to a boil. Keep cooking until oil oozes in the corners.
• When the oil oozes , add in the prawns.
• Coat the prawns well with the masala ,  and cook for 5 minutes.
• Finish it off by adding fennel powder and pepper powder and cook it for another 1 minute.
• Prawn pepper fry in claypot is ready to serve

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Paneer Harissa 

A plate with a paneer harissa steak  with mashed potatoes and sautéed veggies on the side, is not only delicious but is a complete meal .

Ingredients:

Paneer  - 300 g cut into steak

For Harissa Sauce

Red bell pepper-1

Red chili -8-10

Garlic cloves -3

ajwain /omam/caraway seeds-1/2 tsp

coriander seeds-1 tsp

cumin seeds -1tsp

lemon juice -1 tsp

salt- to taste

brown sugar  -1 tsp

For mashed Potatoes:

Potato -1 large

Cream -2 tbsp

melted butter -2 tbsp

milk -1-2 tbsp

salt- to taste

Pepper- to taste

For Sauteed veggies

Onion -1/2 sliced

Mushroom -5-7 sliced

Yellow bell pepper -1/2 sliced

Carrot -1 cut into juliene

salt -to taste

pepper -to taste

mixed herbs-1/4 tsp

olive oil -1 tbsp

Method:

To make Harissa sauce

• Soak red chilies in hot water for a while
• Pierce the red bell pepper to a skewer and hold the skewer on fire and roast the red bell pepper evenly on all sides.
• Once done, take off from the skewer and peel off the charred skin and cube the red bell pepper.
• Dry roast ajwain, coriander seeds and cumin seeds until nice aroma comes off.
• Transfer it into a blender and add drained red chilies, garlic cloves, cubed red bell pepper, salt, brown sugar and lemon juice and blend it well into a saucy consistency
• you can refrigerate it for up to a week and use as marinades or dips.

Paneer Harissa:

• Marinade Paneer steaks with harissa sauce  (approx 4 tsp) for at least 30 minutes
• On a grill , grill the Paneer steaks for 2 minutes until nice golden

Mashed Potatoes :

• In a pot cook 1 large potato (peeled and cubed) in 1 cup of water covered until it turns so soft.
• Mash the potato finely with a masher.
• Add cream and melted butter , adequate salt, pepper and whisk it well
• Slowly add milk little by little , whisking simultaneously until the potatoes turn to a creamy texture.
• Mashed potatoes is ready

Sauteed vegetables

• In a pan add oil , and sliced onions
• Saute for few seconds , add  mushrooms, bell peppers and carrots pne by one 
• Saute for 1-2 minute
• Add adequate salt, pepper or chili flakes and mixed herbs
• Saute for another 2 minutes so that the veggies are cooked in a crunchy consistency.

Plating: 

• On a plate, place the grilled paneer harissa and serve a scoop of mashed potatoes and adequate sauteed veggies
• Serve this delicious meal and enjoy Eating!!

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