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Biryani
is a famous meat and rice dish, It is a traditional celebration meal made using goat meat and rice, The Hyderabadi Biryani is so named as it is created in the city of Hyderabad, India. The blending of Mughlai and Telangana cuisines in the kitchen’s of the Nizam (ruler of the historic Hyderabad State) resulted in the creation of Hyderabadi Biryani.
Ther are two types of Biryani’s The Kacchi (raw) Biryani and The Pakki Biryani.
Kacchi Biryani: is prepared with raw meat, which is marinated in yogurt and then cooked along with the rice by sealing the pan with a layer of dough, and is cooked onslow heat steaming over coal, or the baking process. This is a challenging process as it requires meticulously measured time and degree of heat to avoid overcooking or undercooking the meat.
Pakki biryani, the meat marinating time is shorter and the meat is cooked/done and thereafter the meat is arranged between layers of rice and cooked in a dough sealed pan In Pakki Yakhni (The gravy) the ingredients are already cooked before baking.
The gravy is redolent of Mace, Ittar and Kewra. Saffron and cardamom are also used, there is also a vegetarian version of the biryani, which is made from the seasonal vegetables such as carrots, peas, cauliflower and potatoes, Biryani is usually served with Dahi Raita (Yogurt, fresh mint and onions) Mirchi ka salan – a chilli curry,
the salad includes onion, carrot, cucumber, & lemon wedges, Biryani can also include Dhansak and Baghara baingan as side dishes.
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Ingredients:
Basmati Rice 500 gms
Mutton cut into small Pieces 1kg
1 Cup Olive oil
Garam Masala powder 2 tsp
6 Red chillies
Cashew nuts A handful
5 Medium Onions (sliced and
Fried till golden brown)
2 Cloves
Cinnamon (Dalchini )2 pieces
3 Green Cardamom (Elaichi )
6 Green chillies
1 small bunch chopped Fresh mint
Ginger Garlic paste 3 tsp.
Saffron (dissolved in ½ cup milk) 2 pinches
Plain Yogurt (beaten) 1 cup
Juice of 2 lemon’s
4 Hard Boiled Eggs
Olive Oil 5 tbsp
Salt to taste
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Fry the thinly chopped onions in oil until golden brown then put aside.
1. Grind the red chillies and cashew nuts to a fine paste.
2. Add the ginger – garlic paste and beaten yogurt into meat and Set aside.
3. Heat 4 tablespoons oil and fry the red chilli masala.
4. Add the marinated mutton, 1½ of the fried onion, one teaspoon garam masala and salt to taste.
5. Keep frying till oil separates, Add 1½ cups warm water. Pressure cook till tender, keep aside this meat masala.
6. Heat the pan, add 1 tbsp oil and fry the whole masala’s (Spices).
7. Add the rice and fry a little, Add the green chillies, lemon juice and salt to taste.
8. Add enough warm water, Cook till rice are half done, remove and spread half the rice on a Dish, add the meat masala then cover with rest of rice, spread the rest of fried onions, chopped mint on top, spread the milk with saffron on this then cover the dish and simmer for 10 minutes or until the rice done, Garnish with boiled Eggs (Sliced) stir once before serving.
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Qeema (Mince) Biryani
Ingredients:
Half a Kilo Chicken or Mutton Mince
Half Kilo Basmati rice
One cup Olive Oil
2 Table Spoons of Ginger/Garlic paste
2 Medium Size Onions – Chopped into medium Cubes
1 Small Onion sliced thinly into long pieces
1 Red Capsicum – Chopped into medium Cubes
1 Green Capsicum – Chopped into medium Cubes
2 Medium size Tomatoes – Chopped into Cubes
1 Fresh Lemon – Chopped into medium Cubes
4 Green Chillies – Slatted
Fresh Coriander - Chopped
2 Teaspoon Salt
2 Teaspoon Red Chilli Flakes
2 Teaspoon Coriander Seeds – Crushed
1 Teaspoon Garam Masala Powder
1 Teaspoon Cumin Seeds
8-10 Cloves
8-10 black pepper Corn
1 Piece Cinnamon
3 Bay leaves (Tezpaat)
1 Table Spoon Kewra or Rose water
1/4 Teaspoon yellow food colouring
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First, Soak the rice in a bowl filled with hot or cold water.
1- Heat half the oil in a pan add one chopped onion, fry until golden brown.
2- Add ginger/garlic paste and give it few stirs.
3- Add Chicken/Mutton mince and stir once.
4- Add Chilli flakes, Coriander seeds, Cumin seeds, Garam masalah 1 teaspoon salt then stir once more, cover and leave it to cook on medium heat until the juices gets dry, this makes the mince into rounded chunks do not stir during this cooking.
5- Fill a large pan with water; add bay leaves, Cloves, Black pepper Corns and 1 teaspoon salt then let it boil on full heat, add rice keep boiling until half cooked.
6- Meanwhile Fry the Onion slices in a separate frying pan until golden brown and mix the yellow food colouring (Zarde ka Rang) in a small bowl with rose water or Kewra.
7- Rice must be half cooked during this time so drain the water and divide rice into two portions put one back into the pan.
8- Add cooked mince layer on top of the rice then red and green capsicums, chopped Onions, slatted green chillies, Chopped Lemon, Chopped tomatoes and chopped Coriander then layer the second portion of rice on top of it.
10- Add kewra mixture right into middle of pan without stirring.
11- Layer fried onions on top of the rice and spread the rest of oil.
12- Put the pan back with lid on cooker, full heat for 3 minutes then reduce the heat on lowest, simmer for 5-10 minutes or until the rice fully cooked.
Serve it with onion rings, tomatoes and Yogurt/Mint sauce (Raita).
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Haleem: is a thick Persian high calorie dish. In Anatolia, Iran, the Caucasus region and northern Iraq, types of haleem are Keshkek and Harisa. Although the dish varies in other regions, it always includes wheat, lentils and meat.
Haleem is made of wheat, meat (usually beef or mutton, but sometimes chicken or minced meat), lentils and spices. This dish is cooked for seven to eight hours before it is ready to be served. It’s slow cooked a whole day resulting the dish in a form of a paste with the taste of spices and meat blending with wheat.
Haleem is a very popular dish in Pakistan and is available throughout the country, the variants are chicken or beef and mutton. During the hijri month of Moharram, it’s cooked slowly overnight.
Haleem, a feminine dish, is made by a couple of ingredients, to top that off, you sprinkle with lemon juice and/or spicy masala to add flavour, Meethi (sweet) and khatti (salted) Haleem variants are served for breakfast; the salted variety is popular during the month of Moharram and Ramadan. The high-calorie haleem is the perfect way to break the Ramadan fast. The ingredients are wheat, lentils, lamb, spices and ghee, a vegetarian derivative of haleem, dry fruits and vegetables are used, is also prepared during Ramadan.
Wow, great recipes – of all, haleem goes all the way up – good work and thanks.
VERY GOOD RECIPES THANKS ALOT
hi
Hi Reshma, how you doing
)
I’ve not yet tried any of these items,but looks like they’re all going to be really tasty!!! Thanks for the recipes.
GREETINGS!!!THANK YOU FOR TAKING THE TIME AND ENERGY TO POST YOUR RECIPES ONLINE FOR ALL OF US TO TRY OUT.I BELIEVE THAT FOR READERS YOU ARE NOT CONVERSANT WITH LOCAL INGREDIENT TERMS ;WOULD YOU KINDLY PROVIDE THE AMERICAN OR BRITISH EQUIVALENTS AND OBLIGE?!? BEST REGARDS,B.C..
Hi I am trying your nihari recipe with chicken. Will let u know how it turned out. Delicious aroma so far…
Thank you for posting these recipes. What would be the best way to cook the fish kebabs if one does not want to grill them?
Hi there
In the recipe for nehari, under the ingredients to be grinded together, you mention pepper. Is that black pepper or red pepper.
Thank you
Hi Ms. Naina :
Could you help me with the recipe of the gravy they put on haleem . It is ghee based, spicy , yes indeed; yellow in colour and very aromatic. And, put on just before serving with meat/ chicken. I presume they cook the meat in this gravy.
It’s Roghini Haleem – or commercially termed as Baghdadi Haleem. Would you be so kind to put the recipe on your page?
I thank you for your attention and consideration and remain,
Yours truly
For the Nihari, black pepper is better!
Definitely I will try this biryani recipe with my friend coming weekend.
Hello, just wondering why the nihari has yogurt in it…al the rexipes i have ever scene does not include yogurt…can you pls explain. and thank you!
Nyc effort made by u.. I tried Ur recipy nihari,,n it was too deliciilous n tasty..thank u