Traditional Hyderabadi Dishes | Biryani | Chicken Korma | Mirch Ka Salan | Yoghurt Chutney | Double Ka Meetha | | Gajar Ka Halwa | Sheer Korma | Biryani Indgredients: (serves 6) 2lbs         Spring Lamb (cleaned and cut into medium size pieces) 4ozs        Yougurt 4ozs        Ghee 1lb           Rice (washed) 4ozs         Onions (sliced finely) 1oz          Ginger & Garlic (equal amounts crushed) 1              Lemon 1oz          Armonds (ground) 2              Cinamon sticks 4-6          Cardimons 1oz          Milk Qtr tspn   Safron 2-3          Green Chilies Half tspn  Black Zeera 2-3          Cloves Half tsp    Garam Masala                 (equal amounts of Black Zeera, Cardimons & Cinamon sticks, with half amount of cloves)                 Salt to taste                 Corriander and Fried Onions to Garnish   Method:   In a large bowl mix the meat, yoghurt, almonds, chopped green chillies, ginger and garlic, salt, and ground garam masala. To the mixture add half a teaspoon each of chilli powder and termeric. Marinate for at least 4-6 hours in the fridge.   Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee and then remove the onions and spread over a large plate. This should keep the onions crispy. Once they have cooled crush the onions with your fingers and add this to the marinated meat mixture.   In a large pan half fill with water and add salt, whole garam masala and one green chilli. Bring this to the boil and add the washed rice and cook until the water boils. Once the water has boiled drain the rice in a colander and rinse with a little cold water.   Grease the saucepan generously with ghee and transfer the meat mixture. Level the surface and now spread the rice evenly over the meat. Squeeze the lemon and pour the juice over the rice.Warm the milk and crush the safron into it. Pour the milf/safron mixture over the rice. Dot generously with ghee. To garnish spread the fried onions and corriander over the rice.   Cover the saucepan tightly. Allow to steam on high heat for about 10 minutes and then lower the heat and cook for another 1 and a half to 2 hours. Before removing the pan from the cookeer ensure that there is no moisture left in the meat. This can be checked by simply listening for a sizling sound. If there is no sizzling then the Biryani is ready.   Biryani is traditonally served with Mirch Salan and Yoghurt Chutney.   » Bact to top Chicken Korma   Ingredients: (Serves 8)   2 kg of chicken pieces 500 gms sour yoghurt 100 gms dessicated coconut 1 kg onion 2 tsp garam masala powder (clove, cinnamon, cardamom and shajeera) 1/2 tsp pepper powder 100 gms ginger-garlic paste 50 gms green chillies 1tsp turmeric powder 2 tsp coriander powder 300 gms cooking oil 1 cup water A sprig each of coriander and spear mint Salt to taste   Method:   Chop the onions into fine slices and fry them till golden brown. Marinate the chicken pieces for 10 minutes in 2 tsp of salt (salt to taste) turmeric powder, garam masala, coriander powder and ginger-garlic paste. Put the marinated chicken pieces when the onion is fried. After 10 minutes add the whipped yoghurt and a cup of water and stir well. Cook for 5 minutes. Then add dessicated coconut, pepper powder, chopped coriander and mint leaves. Cover and allow it to cook for 15 minutes. Serve hot with rice.   » Bact to top Mirch Ka Salan   Ingredients: (Serves 4)   250 gms big long green salad chillies/hot peppers 50 ml cooking oil 30 gms tamarind pulp 100 gms beaten yoghurt 2 tbsp lemon juice Salt to taste   FOR SALAN PASTE   250 gms roasted onions 35 gms roasted peanuts 35 gms dessicated coconut 20 gms ginger-garlic paste 5 gms sesame seeds A sprig of coriander leaves   Method:   Deep fry green chillies in hot oil. Remove and keep aside. Grind together dessicated coconut, garlic, ginger, sesame seeds and roasted onions and peanuts to make a fine paste. Reheat oil already used for frying chillies. Ensure that the paste does not stick to the pan. Fry the salan paste for 20 minutes, keep stirring it. Pour 15 ml of water at regular intervals.   Add yoghurt and salt and stir for 3-4 minutes. Now add the tamarind pulp and 15 ml of water. Stir for 5 minutes until the gravy is of sauce consistency and ensure that it does not stick to the pan.   Add the fried chillies to the hot gravy. Let the gravy come to a boil. Remove and garnish with finely chopped coriander leaves.   Serve hot with biryani/pulao/pilaf.   » Bact to top Yoghurt Chutney    Ingredients:   1 lt yogurt 2 big onion (chopped fine) 6 green chillies 1-2 sprigs of coriander leaves 1 1/2 tsp salt   Method:   Beat the yogurt until smooth. Add salt, finely chopped onions, tomatos, green pepper and coriander. Mix well.   » Bact to top Double Ka Meetha (Bread Pudding)    Ingredients:   1 loaf bread (small) 1 lt milk 500 gms sugar 250 gms double cream 250 gms clarified butter 100 gms chopped and roasted cashewnuts 100 gms almonds (soaked and chopped fine) 10 gm saffron 5 cardamom powdered   Method:   Cut each bread slice into four pieces. Fry them in clarified butter till golden brown. Make a sugar syrup by adding half a litre of water to the sugar and boil it for 15 minutes. Add the powdered cardamom and the saffron dissolved in milk to the sugar syrup. Boil milk until it is thickened.    Arrange the fried bread pieces on a flat tray and sprinkle the chopped nuts on them. Pour the sugar syrup, double cream and milk alternately over the bread pieces while they are still hot.    Refrigerate and serve as dessert.   » Bact to top Gajar Ka Halwa   Ingredients:   2 kg carrot 1 lt milk 500 gms sugar 500 gms clarified butter 50 gms almonds chopped 50 gms chopped and fried cashewnuts   Method:   Peel and grate the carrots fine. Fry the grated carrot in 4 tbsp of clarified butter. When the carrot is fried well add milk and cook the carrot for 15 minutes. Add the remaining clarified butter. Garnish with nuts. Serve hot or refrigerated. » Bact to top Sheer Korma   Ingredients: (Serves 4-6)   100 gms thin Vermicelli 1500 ml milk 250 gms sugar 50 gms cashewnuts chopped 50 gms almonds (soaked and chopped) 50 gms dates chopped 6 cardamom powdered 4 tsp ghee/clarified butter 250 ml water   Method:   Fry the nuts in 2 tsp of clarified butter. Make a sugar syrup (one string consistency). Fry the vermicelli in the remaining clarified butter until golden brown.    Boil the milk until it is thickened to half the quantity. Add the fried vermicelli to the milk and cook. Do not allow lumps to form. Add sugar syrup and cook for a while until it comes to a homogeneous consistency. Sprinkle cardamom powder. Garnish with fried nuts.   Serve hot or refrigerated. » Bact to top

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