Hyderabadi Biryani

Hyderabadi Biryani

The most famous biryani, it initially came when Aurangzeb invaded the South and installed the Nizam-ul-mulk who later as the Asfa Jahi ruler became the Nizam of Hyderabad. So, as the influence of the Muslim rule, Hyderabadi Biryani and Arcot Biryani became popular. The Biryani spread to Mysore by Tipu Sultan of Carnatic. 'Hyderabadi Biryani' is made in different styles -- 'Katchi' Biryani, where the meat is marinated in curd and then steamed with rice, and the 'Pakki' Biryani, where the meat is cooked with all the accompanying spices and then the rice added to the
resultant gravy in a sealed handi.

Recipe for Hyderabadi Biryani


Ingredients:
350 gms Basmati Rice
200 gms Potatoes
200 gms Carrots
100 gms Onions
4 Green Chilies
30 gms Ginger
20 gms Garlic
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 cup Curd
1 tsp Saffron
2 tbsp Milk
1/3 cup Mint ( Pudina leaves )
1/3 cup Coriander Leaves
4 tsp Rose Water
50 gms Cashewnuts
50 gms Almonds
25 gms Raisins
120 gms Ghee
Salt To taste

Method:

* Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.
* Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
* Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies.
* Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.
* Soak the almonds in water for half an hour and keep aside.
* Beat the curd in a bowl and divide into two equal portions.
* Dissolve saffron in warm milk and add it to one portion of the curd mixture.
* Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.
* Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.
* Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.
* Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
* Add the dry fruits and nuts when the vegetables are done.
* In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
* Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
* Place a moist cloth on top, cover the lid tightly so that it gets sealed.
* Put the handi on dum in a pre-heated oven for 15-20 minutes.
* Serve the hyderabadi biryani hot with mint chutney and other vegtables.

Kolkota Biryani

Kolkata biryani is far spicier than its cousins, and distinguishes itself by its use of potatoes. The whole, skinned potatoes in biryani take on all the nuances of flavour in the stock. Even this has a history behind it. This biryani originated from the Avadh royal family, which migrated to Kolkata with a coterie of cooks. The dish permeated from the royal family downwards to common households.From Lucknow the biryani moved to Calcutta when, in 1856, Nawab Wajid Ali Shah was deposed by the British. His team of cooks moved with him and so did the biryani . In Kolkata the biryani entered poorer homes, which could not afford meat everyday, so the meat was replaced by potatoes which came to be known as the 'Calcutta Biryani'.

Recipe for Kolkata Biryani

Ingredients:
2 pounds of Lamb or Chicken or Goat
2 pounds of Basmati Rice (long grain)(soaked in water for 30 minutes)
1 pound of Potato
2-3 Tomato
A cup of Yogurt
Salt (to taste)
2 medium Onions
2 tsp. of Garlic Paste
2 tsp. of Ginger Paste
(If you don't plan to use the masala mix then following spices are needed)
1 tsp. of Red Chilli Powder
8 small Cardamoms
4 big black Cardamoms
10 Cloves
10 pieces of solid Black Peppers
1 tsp. of Cumin
1 Cinnamon Stick
2 Bay Leaves
5-10 dried plums
Oil 2/3 cup
6 Green Chillies
1 bunch of Cilantro Leaves
1/2 bunch of Mint Leaves (Podina)
2 tsp of Saffron
1 Lemon cut thin

Method:
Slice the onion in hoizontal way so that rings are formed and fry it in oil until its light brown.
Add garlic, ginger, salt, chili powder, cloves, cardamoms, black peppers, zeera, bayleaves, cinnamon to the above mix. Fry this until the water is dry.
Add the meat and fry it again for 10 minutes.
Add yogurt and dry plums to the mix and fry for 5 mins.
Add some water and cook on low heat until the meats cooked. Lamb without pressure cooker takes 2-3 hours while chicken takes 45 mins.
Peel the potatoes and cut them into large chunks. Boil (or microwave) them until they're half cooked. Add it to the mix and cook for more time till everything is cooked.
At the end there should be 2-3 cups of gravy in the mix atleast and it should be a thick gravy.
Separately soak Rice in warm water for 20-30 mins.
Remove water from Rice and after its dry stir it in a pan of butter (5 tsps)
Now add saffron to the mix and put it in rice cooker. Make Sure that rice has to be 3/4th cooked and not totally cooked. I cook this in lamb broth that i make of 1-2 bones and meat jsut for more flavor.
Now take a big aluminum tray (biggest in the store) and then form this layer
Layer 1: Rice
Layer 2: gravy of lamb and lamb peices
Layer 3: mint, cilantro chopped with lemon slices.