Hyderabadi Mutton Biryani

Hyderabadi Mutton Biryani is cooked on dum for the last few minutes, where initially meat and rice is cooked separate. Learned recently from hyderabadi locals to get the authentic taste. There are more variations to the hyderabadi Biryani but my family and friends loved this dish. The third ingredient I received through mail for ingredient swap was rice. So, took the opportunity to make Biryani.

Preparation Time: 15 minutes
Cook Time: 30 minutes for Mutton + 6 minutes for rice + 10 minutes for dum.
Total cook Time : 45 minutes
Serves : 5-6

Ingredients:

Mutton : 500 grams
Onions : 2 medium sliced and deep fried till light brown
Green chilies: 8-10 chopped
Lemons : 3
Cilantro/ coriander leaves: 1 bunch chopped
Mint /Pudina : 1 small bunch chopped
Yogurt /Curd : 1/2 cup
Ginger garlic paste: 2 tablespoons
Red chili powder: 2 teaspoons
Salt to taste (I added. 2 teaspoons)
Garam masala: 2 teaspoons
Orange food color : 6 drops
Saffron : 6-7 strands soaked in 2 tablespoons of warm milk.
Rice : 4 cups

Method:

Take green chilies, a pinch of salt and make a paste.
Take a large pan to make biryani and Add Washed and cleaned Mutton, green chili paste, ginger garlic paste, cilantro, mint, yogurt, turmeric, salt, red chili powder, Garam masala, lemon juice and mix well.
Add 3/4th of the deep fried onions and mix well.
Add 1/3rd cup of oil where the onions were fried and mix well.
Place the pan/vessel on the stove and start cooking on medium heat.
Wash and soak rice for 30 minutes.
Cook the meat for 30 minutes or until the meat is completely cooked stirring occasionally.
Heat 12 cups of water and bring them to a boil.
Add rice, salt  and cook for 6 minutes until it's done 80%. Drain the water.
Add the rice to the cooked Mutton gravy, add rest of the fried onions, saffron and food color.
Close lid and place a heavy object for dum. Cook on simmer for 10 minutes.
Let it rest for 10 minutes before opening the lid. Mix gently a little bit at a time and serve hot with raita and/or salna.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#73

Natukodi Vepudu/Country Chicken Fry

Natukodi/Country chicken is where the chickens are raised in the houses or farms. No commercially processed feed is fed to them. Hence the chicken taste is distinct from the regular chickens. The meat is a little tough hence needs extra time to cook.

I got natukodi from our farm and made curry and fry with it. There is no comparison with the chicken we get it from the shops. Everyone in the family loved it.
Normally Country chicken is burnt and cooked with the skin to enhance the taste.  I took the skin off as we don't like the texture of it.

Preparation Time: 10 minutes 

Cook Time: 45 minutes 

Serves : 4-5

Ingredients:

Natukodi/Country Chicken: 1 kg

Onion : 3 sliced thinly 

Ginger garlic paste: 2 teaspoons

Fresh ground coconut : 2 tablespoons 

Red chili powder: 2 teaspoons

Chicken masala powder : 2 teaspoons
Turmeric: 1 teaspoon
Water : 1/4 cup

Salt to taste
Cilantro/coriander leaves: To garnish.

Method:

Clean and Wash the chicken well. Add salt and Turmeric to the chicken and mix well. Keep it aside.
Heat oil in a pan and add onions. Sauté them till they turn translucent.
Add ginger garlic paste and fry for 1 minute.
Add the fresh ground coconut and sauté for 2 minutes.
Add chicken, mix well and cook for 15 minutes. Simmer, Add water, red chili powder, chicken masala powder, mix well, close lid and cook for 25-30 minutes while stirring occasionally until the chicken is done.
Turn off the stove and garnish the chicken.
Serve hot with Rasam/sambhar rice or as a starter.

Masala Upma

When it comes to making upma with sooji, there is the plain upma and tomato bath. I wanted to see how this upma tastes if I add masalas and cilantro to it. It was really yummy and kids liked it. So, here's the recipe which is super easy to make.

Preparation Time: 10 minutes
Cook Time: 20 minutes
Serves : 4

Ingredients:

Sooji/Bombai rava : 1 1/2 cups (dry toasted)
Onion : 1 large sliced
Ginger : 1" piece chopped
Tomatoes: 2 medium chopped
Green chilies: 6-7 slid
Curry leaves: 2 sprigs
Cilantro/coriander leaves: 1 bunch
Garam masala : 1 teaspoon
Coriander powder: 1/2 teaspoon
Turmeric: 1/2 teaspoon
Water : 4 1/2 cups
Salt to taste

For Tempering:

Chana dal : 1 teaspoon
Urad dal : 1 teaspoon
Mustard seeds /Aavalu : 1 teaspoon
Ghee : 1 tablespoon
Oil : 2 tablespoons

Method:

Heat ghee and oil in a pan and all ingredients listed under for Tempering. Fry for 1 minute until the dal is golden.
Add onion, curry leaves, ginger, green chilies and turmeric. Sauté for 3 minutes until onions are translucent.
Add tomatoes and cook for 2-3 minutes until they are mushy.
Add cilantro, Garam masala, coriander powder, salt and mix well. Cook for 1 minute.
Add water and bring it to a boil.
Add sooji slowly by constantly stirring so no lumps are formed.
Cook on medium to low heat for 3-4 minutes until all the water is evaporated.
Turn off the stove and serve hot.

Gongura Rice / Red sorrel leaves ric

I always made chutney, pickle or dal with these red sorrel leaves. We love the taste of them but craving for something different. So, I shallow fried these leaves, made paste and mixed with rice. It tasted awesome, kids loved it.
This dish is a quick weeknight dinner, it also works for lunch boxes.


Preparation Time: 10 minutes
Cook Time: 15 minutes
Serves : 2-3

Ingredients:

Rice : 2 cups
Gongura/ Red Sorrel leaves : 3 cups (10 small bunches)
Green chilies: 8 chopped
Hing : 1/4 teaspoon
Turmeric: 1/2 teaspoon
Curry leaves: 2 sprigs
Salt to taste

For Tempering:
Chana dal : 1 tablespoon
Urad dal : 1 tablespoon
Jeera /Cumin seeds : 1 teaspoon
Mustard seeds/Aavalu : 1 teaspoon

Method:

Cook rice with 4 cups of water, fluff with a fork and keep aside.
Heat oil in a pan add sorrel leaves and 6 green chilies and fry for 3 minutes until the leaves are cooked. Turn off the stove and let them cool.
Take the leaves and green chilies in a blender and make a paste. (Do not add water)
Heat oil in the same pan and all ingredients listed under for Tempering. Fry them for 2 minutes until the seeds splatter and dal is golden brown.
Add curry leaves, sorrel leaves paste, hing and turmeric. Mix well.
Add rice and salt to the pan. Mix well and fry for 2 minutes.
Turn off the stove and serve gongura rice immediately with some curd.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72

Goruchikkudukaya Fry/ Indian Cluster beans Fry

Goruchikkudukaya /Cluster beans are good for your health as they are rich in Fiber. Goruchikkudukaya/Cluster beans fry is a good side dish with Rasam rice or sambhar rice. The dish works well for lunch boxes too.

Preparation Time: 20 minutes
Cook Time: 20 minutes
Serves : 3-4

Ingredients:

Goruchikkudukaya/Indian cluster beans : 500 grams cut in 1" pieces
Red chili powder: 2 teaspoons
Shredded coconut: 3 tablespoons
Coconut powder: 2 tablespoons
Curry leaves: 1 sprig
Turmeric: 1/2 teaspoon
Salt to taste

For Tempering:

Chana dal/ Senagapappu: 1 teaspoon
Urad dal/ Minappappu: 1 teaspoon
Mustard seeds /Aavalu : 1/2 teaspoon
Cumin seeds/ Jeera : 1 teaspoon
Dry red chilies: 2 broken

Method:

Take 1 liter of water in a saucepan and bring it to a boil. Add the beans and cook for 7-8 minutes until they are done. Drain and keep aside.
Heat oil in a pan and add the ingredients listed under for tempering and fry for 2 minutes or until the seeds splatter.
Add the cooked and drained beans, curry leaves, turmeric, salt and fry for 5 minutes.
Add shredded coconut, red chili powder and fry for 1 minute.
Add the coconut powder, mix well and fry for 2 minutes.
Turn off the stove and serve hot with rice or Roti.

Chikkudukaya Fry/Broad beans Fry

Chikkudukaya/broad beans is a fiber rich and nutritious vegetable. It tastes good when fried or even by adding tomatoes and making a curry.
This fry works well with Roti or rice and lunch boxes too.

Preparation Time: 20 minutes
Cook Time: 20 minutes
Serves : 2-3

Ingredients:

Chikkudukaya/Broad beans : 1/2 kg
Turmeric: 1/2 teaspoon
Crushed red chilies: 2 teaspoons
Curry leaves: 1 sprig
Salt to taste

For Tempering:
Chana dal/Senagapappu: 1 tablespoon
Urad dal/Minappappu: 1 tablespoon
Mustard seeds/Aavalu: 1 teaspoon
Cumin seeds/Jeera : 1 teaspoon

Method:

Cut the chikkudukaya/broad beans on both edges and string them and break the pods into pieces. Cut the chikkudukaya into 1" pieces.
Heat oil in a pan and add all ingredients listed under for tempering. Fry them for 2 minutes or until they turn golden.
Add chikkudukaya pieces, salt and turmeric. Toss well and close lid.
Cook for 15 -17 minutes or until the beans/chikkudukaya is done.
Open lid and add crushed red chilies and mix well.
Sauté for 2 minutes and turn off the stove.
Serve with rice or Roti.