Hyderabadi Dum Chicken Biryani

It was my husband's birthday this past week. Being that it was a week-day, I didn't make anything elaborate.I made his favorite Hyderabadi dum chicken biryani this weekend!

By any account, Hyderabadi Dum Biryani is the king of all kinds of biryanis! Whoa!! What am I talking about?? Does this sound like jargon?? Okay, let me start at the very beginning, so that I can make this comprehensible to all readers! Biryani is a way of cooking rice with spices and some kind of meat.. Lamb, mutton, chicken. It can also be made using fish or eggs.. There is of course a vegetarian version too.. But that is pretty much like the pulao( pilaf). Now what is the difference between pulao and biryani?? Yes, both are dishes which contain rice mixed with chicken/fish/vegetables. The difference is that in pulao, the rice and the meat/fish/vegetable is cooked together. Whereas in biryani, the rice is pre-cooked until half-done, then layered with meat/chicken/fish which has also been separately cooked until half-done and then the two are arranged in alternate layers; cooked under dum and garnished with fried onions and cashew halves on top. What is dum? Dum is pretty much slow cooking either in the oven or on the stove-top on top of a cast iron pan, without bringing the pot in direct contact with the fire.

Mmmm... My mouth is watering already. Biryani is one of the top dishes offered in India. It is generally made on special celebratory occasions. There are several kinds of Biryani.. Bombay Biryani, Hyderabadi biryani, so on and so forth.. Hyderabadi Biryani is considered top notch and the best tasting.. Hyderabad is the capital of the state of Andhra Pradesh in India.  This biryani apparently originated in the royal kitchen of the Nizam Shahs  who ruled the region at the time.

Every Indian who likes Biryani prides themselves on making a good one. I have come across several recipes out there that are either too tedious with hundreds of steps to it or it just didn't taste right. Me being me.. I have neither the time nor the patience for long-drawn recipes that take all day to make. Therefore I was thrilled when my dear friend Phani( who is from Andhra Pradesh) shared this quick and easy recipe for Hyderabadi Dum Biryani. I have been making this for a few years now and I must say, it is absolutely fool-proof! I am yet to find a person who didn't like this Biryani! The addition of boiled egg halves before serving is not part of the original recipe.It is my modification as sometimes the Biryani is too spicy for me and this helps cut the spice level.

Whenever I make this Biryani, I make a huge batch in my Dutch oven as my husband looks forward to leftovers. I must say that this is the only non-vegetarian dish whose leftovers he eats!!! I think he secretly looks forward to every time I make this dish!;)

Servings: 6-8

Ingredients:

Basmati rice: 3 cups
Water : 8 cups
Chicken with bones : 2 lbs, cleaned, chopped into medium pieces.
Red Onions: 3 medium, chopped lengthwise.
Cashew halves: 2 tbsp
Sour yogurt: 1 cup
Ginger garlic paste: 1 tbsp
Lemon juice: 1 tsp
Haldi: 1 tsp
Chilli powder: 1/2 tsp
Green chillies: 6, chopped fine.
Bay leaves: 2
Cloves:4-6
Cardamom pods: 4-6
Cinnamon stick: 2 nos
Shah jeera: 2 pods
Kalajeera: 1 tsp
Ghee: 2 tbsp ( optional)( you could use just oil instead of ghee)
Coconut oil: 2 tbsp( any cooking oil can be used)
Mint leaves: 1 cup, cleaned
Saffron:3-4 strands
Warm milk: 1 tbsp
Hard boiled eggs: 4, sliced into 2( optional), for garnishing.
Salt: as per taste.

Method:

Marinate the chicken pieces with a little salt, lemon juice, haldi powder, red Chilli powder and keep aside for atleast 30 mins.

Fry sliced onions in ghee-oil mixture until golden and crispy . Drain on paper towels.

Fry cashew halves in the same oil and keep aside.

Now saut� cinnamon, clove, cardamom, bay leaves, kala jeera, shahi jeera in the same oil for 1-2 mins and keep aside.

Soak basmati rice in water for 30 minutes. Drain and let it dry for another 30 mins.

Boil water with 1/2 tsp salt . When the water comes to a boil, add the basmati rice. Cook it only until the rice crackles( half-done, takes around 10 minutes). Drain using a colander. Keep aside.

Cook the chicken until half-cooked. Let it cool down.

Once cooled, add to it ginger garlic paste, yogurt, salt, the fried whole spices, half of the fried onions and cashew halves, green chillies, mint leaves. Mix well.

Soak the saffron strands in warm milk for 10 mins. Mix this into the warm rice.

Preheat the oven to 400 deg F.

Take the chicken in a oven-safe pot( I use a Dutch oven). Spread it along the entire bottom of the pot. 

Now layer the half-cooked rice on top of this.

Cover the pot tightly with aluminum foil.

Close the lid and place it in the oven for 45minutes to 1 hour, checking in between.

When done, garnish with the removing fried onions/ cashew halves and boiled egg halves.

Mix well before serving.

Serve hot with onion raita and/or chopped onions dressed with lemon juice and salt.

Enjoy!

I am bringing this to Angie's Fiesta Friday! I know it is a little late in the day to bring it but I am sure the wonder ful and Angie and her co-hosts Jhuls and Margy wouldn't mind and would not want to miss out on this delicious dish!
I am also bringing this to Super simple Tuesdays by Hun whats for dinner?.

Cooking made easy:

If you don't have an oven, you could still make Dum Biryani by heating a cast iron frying pan/griddle on low flame and keeping the pot on top of the pan.

There is an even easier way, but if course is not the authentic Dum Biryani. This is by layering it in the rice cooker and letting it cook there. Though I have never personally used this method, I have seen my friend do it. It comes out perfect!

Tip for healthy living:

For those who are health conscious, most recipes that call for ghee can be substituted with a 50:50 ghee:oil mixture. This way you can enjoy the flavor and aroma of ghee too while being low in calories/fat content.

Food for thought:

The future of the distant and the difficult is deceptive.The great opportunity is where you are.John Burroughs

Methi Pulao ( Pulao made with fresh fenugreek leaves), Meatless Monday

This week is my husband's birthday. Hence, all week I am making his favorite dishes! He could eat pulao everyday instead of plain rice! He likes all kinds of pulaos.Methi pulao is by far one of my favorite pulaos too. I like it not only because of the delicious distinctive aroma of the fenugreek but also because of the immense health benefits of fenugreek leaves. I make it even more healthier by adding dry soy chunks and fresh tender green peas.Mmmm yummy! Pair it with fresh cucumber raita, it is heaven on earth. Here is a fine meal for you.

Serving: 6-8

Ingredients :

Basmati rice: 3 cups
Fresh Methi leaves (Fenugreek leaves): 1 cup ( from 1 medium bunch), washed and cleaned.
Soya chunks: 1 cup
Green peas: 1 cup ( I used frozen)
Ghee: 2 tbsp
Coconut oil: 2 tbsp
Clove: 3-4 nos
Cinnamon: 2 inch stick
Bay leaf: 1 big
Cardamom pods: 3-4
Cashewnut halves: 1 tbsp
Onion: 1 large,chopped lengthwise.
Ginger-garlic paste: 1 tbsp
Green chillies: 4-6( depending on your spice level),chopped fine
Turmeric powder: 1 tsp
Garam masala powder: 1 tsp
Tomato: 1 medium, chopped
Salt : to taste
Sugar: 1/2 tsp
Coriander leaves: 1 tbsp chopped fine ( for garnishing)
Hot Water: 2 cups + 6 cups

Method:

Rinse the basmati rice thoroughly until all the starch is removed. Soak basmati rice in water for 30 mins. Drain the water and let it dry for 20-30 minutes.

Soak the soy chunks for 15 mins in 2 cups hot water with 1/8 th spoon salt added to it. Squeeze the soya chunks out of the water and keep aside.

Heat oil/ ghee mixture in a kadai/ saut� pan/ pressure cooker. Add the cloves, cinnamon, cardamom, bay leaves, cashew halves and the onions. Saut� until the onions turn transparent.

Add ginger-garlic paste, chopped green chillies and saut� for few seconds.

Now add the turmeric powder and the chopped tomatoes. Saute until the tomatoes wilt.Add in the soy chunks.Add the methi leaves and cook for 3-4 minutes.

Add in the garam masala powder.

Add the drained rice and saut� for 2-4 minutes. 

Add in the hot water, salt, sugar, green peas and bring it to a boil. 

Cover, reduce the flame to low and cook for 15 minutes. If you are using a pressure cooker/ pan, do not use the whistle/ weight.

When done, fluff with a fork/ spoon.

Garnish with freshly chopped cilantro leaves.

Serve hot with a raita/salad of your choice or by itself.

Enjoy!

Cooking made easy:

The rice texture in any kind of pulao is one of the most important factors for making it a good pulao. Rice should neither be overcooked or undercooked.Each grain of rice should be distinctive, but cooked to perfection. This can be easily achieved if one pays attention to the following factors:
1. Soak the rice for 30 minutes so that the grain elongates.
2. Drain and dry for 30 minutes so that it is not easily broken upon saut�ing.
3. Use hot water so that it can cook quickly.
4. It takes exactly 15 minutes to cook on medium-low flame. Do not open immediately. Let it sit for 15 more minutes after switching off the flame and before fluffing the rice.
5. Do not overmix the rice once cooked. Over mixing causes the rice grains to break.

Tip for healthy living:

Fenugreek has immense health benefits. It is potent in small amounts. It is not only a blood purifier but is also known to influence hormones in women. Lactating women benefit from the consumption of methi to increase the yield of milk.

Food for thought:

It's always too early to quit. Norman Vincent Peale

Valval ( Mixed vegetable stew in coconut milk)

Valval is another dish that I absolutely wouldn't eat as a child. Why??? Because it was too bland for me!! Huh?? Most kids love bland food and I did not like it. No rhyme or reason to it! But now, it is one of my favorite traditional  konkani dishes and thank God, my kids love it! It is similar to Avial that is cooked in the neighboring state of Kerala( in India). I am from Karnataka. This dish is cooked traditionally for our festivals as there is no onion or garlic used in this dish. This is one super easy dish and a great way to get rid of any leftover vegetables in the fridge ! 

This dish is so likeable that I am bringing it to Angie's Fiesta Friday! Margy@La Petite Casserole is the co-host this week. I am sure all the girls will love it! I am also bringing it to Sonal's event Portion control and Light Eating Week as it is so healthy that it is perfect for her theme! 

Servings: 6

Ingredients:

Carrot:1, sliced into thick 2 inch long pieces
Red potatoes: 2, cut into big chunks
Ridge gourd: 1 small, cut into 1 cms thick slices
Snake gourd: 1 small, cut into 1 cms thick slices
Sweet potato: 1 small, cut into big chunks
Ivy gourd: 6-8, chopped into medium pieces
Zucchini: 1, cut into thick 2 inch pieces
Pumpkin: 1/4 of a small pumpkin, cut into big chunks.
Arvi( collacasia): 2-3, peeled and cut into big chunks.
Green chillies: 2-3, slit
Water: 1 cup to cook the vegetables
Coconut milk: 1 can
Tamarind: 1/2 marble sized
Asofoetida: pinch( optional)
Raw cashew nut halves: 1 tbsp( optional)
Salt: to taste

For tempering:
Coconut oil: 1 tsp
Jeera ( cumin seeds): 1/2 tsp
Mustard seeds: 1 tsp
Curry leaves: 1 sprig

Method:

In a pot heat 1 cup water, add the vegetables one after the other in the order of time needed to cook with the ones that need the longest time going in first. Add the tender cashew nuts, slit green chilies and  salt and cook until the vegetables are tender.

Dissolve tamarind pulp in a little water and add  the water to the above pot.

Add 1 can coconut milk, pinch of asofoetida and simmer for few minutes.

Tempering:
Heat coconut oil in a frying pan, add cumin seeds, mustard seeds. Once the mustard seeds splutter add the curry leaves.

Garnish the above pot with the tempering.

Serve hot with steamed rice or enjoy a bowl all by itself!

Cooking made easy:

Any combination of vegetables can be used for this dish but the vegetables that hold themselves well after cooking are preferred like gourds and carrots etc. Make sure to add some root vegetables like potatoes, cassava, yam etc which act as thickening agents to the sauce. Otherwise the sauce becomes a little runny.

If using cassava, or colacasia(taro), make sure that you cook it separately with a little tamarind pulp and then discard the water. Now you can mix this with the rest of the vegetables.

Tip for healthy living:

If you have a heartburn after eating a heavy meal, apparently drinking one tsp of apple cider vinegar helps counteract it.
References:
http://www.refluxmd.com/learn/resources/2013-05-01/2427/apple-cider-vinegar-acid-reflux
http://www.doctoroz.com/videos/acid-reflux-fact-sheet

Food for thought:

All love shifts and changes. I don't know if you can be wholeheartedly in love all the time. Julie Andrews

Tangy Egg Curry (Eggs in Onion-Tomato Sauce)

Eggs can be cooked in hundreds of different ways. There are several versions of egg curry alone. Eggs made any way is acceptable in my household and when it is curried, everybody relishes it. Here is another version of egg curry. It is quick and easy to make and absolutely lip-smacking!

Servings: 4

Ingredients:

Eggs: 8 hard-boiled, peeled and cut into 2 equal slices.
Onions: 2 medium, diced small
Tomato: 1 medium, diced small
Cooking Oil: 1 tbsp( I use coconut oil)
Chilli powder: 1/2 tsp
Coriander powder: 1/2 tsp 
Garam masala: 1/2 tsp
Haldi ( turmeric powder): pinch
Salt to taste
Coriander leaves( cilantro): 4-5 sprigs for garnishing.
Water: 1/2 cup

Method:

Heat oil in a frying pan/ wok on medium heat. 

Add the chopped onions, saut� until they turn almost golden brown. 

Add the chopped tomatoes and saut� until the tomatoes start leaving oil. 

Now add turmeric powder, coriander powder and saut� for 30 seconds.

Then add chilli powder and garam masala powder and saut� for another minute.

Add 1/2 cup water, salt and let it simmer.( You could add more water as needed based on your desired consistency of the dish.) 

Add the sliced eggs.Turn off the flame.

Garnish with fresh cilantro.

Serve hot with rice/ roti/ bread.

Enjoy!

Cooking made easy:

The best way to make hard-boiled eggs cooked evenly is by adding eggs into boiling hot water, boiling it for 10 minutes, switching off the flame and covering it and keeping it like that for  another 10 mins.Remove from water.If you wish you could run it under cold water to cool down.I just wait for it to cool down. Peel when cooled.

Tip for healthy living:

Eggs are a great source of protein. One can safely consume one egg a day without worrying about increasing your cholesterol levels.

Food for thought:

Always do your best. What you plant now, you will harvest later. Og Mandino

Meatless Monday Tingalavre Ani Cauliflower Song ( Navy Beans and Cauliflower in spicy onion-tomato sauce).

We Konkanis make several types of songs. Not the musical kind; the gastronomical kind. Song is basically the type of sauce or gravy that is make out of saut�ed onions and tomatoes. Loads of onions and tomatoes are used in this dish. Song can be made with coconut ( masolu ghalnu) or without coconut in which case it is referred to as mirsange pitte song ( which essentially means song made with chilli powder). This is a nice tangy , spicy,delicious dish. Like I mentioned earlier there are several types of song: batate song( made with potatoes), mushroom song, tingalavre song ( made with navy beans).It is again one of the favorites in my household. The best part is that it is quick an easy to make!

Servings: 4

Ingredients:

Navy beans: 1/2cup
Cauliflower : 15 florets, washed.
Onions: 2 medium, diced small
Tomato: 1 medium, diced small
Cooking Oil: 1 tbsp( I use coconut oil)
Chilli powder: 1/2 tsp
Coriander powder: 1/4 tsp
Haldi ( turmeric powder): pinch
Hing ( asofoetida powder): pinch
Salt to taste
Coriander leaves( cilantro): 4-5 sprigs for garnishing.
Water: 1 1/2 cups + 1/2 cup

Method:

Cook navy beans in pressure cooker with 1 1/2 cups water until tender. Generally about 15 minutes on medium heat.

Make sure you don't overcook the navy beans as the dish will turn into a mushy paste.Do not open the pressure cooker until the pressure has completely been released. Keep aside.

Cook cauliflower in 1/2 cup water until slightly tender. Make sure cauliflower is not over cooked. It will become mushy. Once cooked, strain it and keep aside.

Heat oil in a frying pan/ wok on medium heat.

Add the chopped onions, saut� until they turn almost golden brown.

Add the chopped tomatoes and saut� until the tomatoes start leaving oil.

Now add turmeric powder, coriander powder and saut� for 30 seconds. Then add chilli powder and saut� for another minute.

Now add the cooked navy beans( without the water) and the cauliflower( without the water) and mix well. 

Add the water left behind from cooking the navy beans/ cauliflower as needed based on your desired consistency of the dish. 

Add salt, mix well. Simmer until it comes to a gentle boil. Turn off the flame.

Garnish with fresh cilantro.

Serve hot with rice/ roti/ bread.

Enjoy!

Cooking made easy:

In the above recipe, as you are waiting for the navy beans and cauliflower to be cooked, you could chop the onions and tomatoes and saut� them. This way by the time the navy beans are cooked and ready to be used, your sauce is ready. It saves you a lot of time!

Navy beans are one of the few legumes that does not need to be pre-soaked overnight before cooking. It can be used anytime you wish as long as you have it in your pantry!

Tip for Healthy living:

Do not compromise on your sleep. An average adult requires 7-8 hours sleep every night. When we are sleeping the body is repairing and rejuvenating itself. Inadequate sleep leads to muscle fatigue, spasm and pain. There is no such thing called "catching up on your sleep".Catching up on your sleep one day to compensate for lack of sleep does not work. The body requires an adequate amount of sleep daily . So go get your zzzzs!

Food for thought:

Once bitten, twice shy. ( unknown)

Spicy Eggplant

My husband loves eggplant and I am always on the lookout to make different varieties of eggplant dishes. Other day I came across this very nice recipe for badane gojju posted by Sangeetha. She blogs at http://enelm.blogspot.com/. Being that I am a kannadiga, I am a little partial to these dishes. I liked that it was quick and easy to make with very few ingredients. I decided to give it a try.I didn't want it mushy, so I didn't make it mushy. Instead of sambar powder, I used rasam powder as I have lots of rasam powder in my pantry which I don't use much. My husband loved it! Here is the recipe with my twist on it.

Servings: 4

Ingredients:

Eggplant : 1 medium-sized, diced medium.
Cooking oil: 2 tbsp
Curry leaves: 1 sprig
Green chillies: 2 slit lengthwise.
Turmeric powder: 1/2 tsp
Rasam powder: 1 tbsp
Tamarind pulp: 1/4 tsp ( if using dried tamarind, use marble sized ).
Jaggery/ brown sugar: 1 tsp
Salt: 1 tsp

Method:

Heat oil in a skillet/ frying pan on medium heat.

Add the diced eggplant and saut� for 2-3 mins. 

When the eggplant seems a little wilted, add turmeric powder, slit green chillies. Saut� on low heat until the eggplants are half-cooked.

Now add the tamarind, jaggery, salt,rasam powder and curry leaves and saut� for 2 mins. 

Add 1/2 cup water and let it simmer until the eggplant is well-cooked.

Serve hot with rice/ roti/ bread.

Enjoy!

Cooking made easy:

When you cut eggplants, place the chopped pieces in cold water that has a pinch of salt added to it. This prevents the eggplant from getting discolored.

Tip for healthy living:

In the morning upon waking, wash your face lightly.The oil in the skin after sleeping is actually beneficial for the good health of the skin. This oil nourishes the skin, keeps it supple and young. When you wash this oil off, you are actually drying your skin.

The best time to wash your face thoroughly is in the evening/ night when you come home from outside. It is essential to cleanse your face free of the dirt/dust and grime. Never leave make-up on and go to sleep.

Food for thought:

The roots of education are bitter, but the fruit is sweet.Aristotle