Make your Iftar dinner aromatic and flavorful with Hyderabadi (Deccan Style) cuisine. Make these delicious and Finger-Licking specialties of Dum Ki Chicken Biryani, Mirchon Ka Saalan and Bhuni Siwayyan in authentic Deccan style to impress everyone in the family. #Foodlab #CookItRight #MagicalRecipe
Bhuni Siwayyan
Cooking time 20 Min. Serving 4-5
Ingredients (for Bhuni Siwayyan):
Ghee ½ cup
Cardamom Powder ½ Tsp
Vermicelli (Crushed) 200 gms
Sugar ½ cup
Milk 1 Cup
Khoya 100 gms
Almonds
Pistachios
Coconut
Method (for Bhuni Siwayyan):
– Heat Ghee in Pan and add Cardamom powder.
– Mix and stir cook for two minutes on low flame.
– Add vermicelli (siwayyan) and stir cook until vermicelli turns brown
– Add sugar and milk. Mix well and cover the pan to simmer for 10 minutes on low flame.
– Mix almonds, pistachios, khoya and coconut and Serve.
Mirchon Ka Saalan
Cooking time 20 Min. Serving 4-5
Ingredients (for Mirchon Ka Saalan):
Sesame Seeds ½ cup
Cumin seeds 1 Tbsp
Oil 250 ml
Cumin seeds ¼ Tsp
Black Seeds (Kalonji) ¼ Tsp
Curry Leaves 6 Stalks
Onion (chopped) 2
Green Chilli (Large) ½ Kg
Ginger-Garlic Paste 1 Tbsp
Salt 2 Tsp
Coriander Powder 1 Tbsp
Coconut Powder 1 Tbsp
Turmeric Powder ¼ Tsp
Tamarind Pulp ½ cup
Method (for Mirchon Ka Saalan)
– Put sesame seeds and cumin seeds in pan and stir cook.
– Grind them to make powder. Keep aside.
– Heat oil in cooking pan. Add Cumin seeds, Black seeds and 3 stalks of curry leaves and stir cook.
– Add onion, and stir fry until onion turns translucent.
– Add green chillies, ginger-garlic paste, salt, coriander powder, coconut powder, turmeric powder and grinded cumin & sesame seeds powder. Mix well and stir cook.
– Add half cup of water and simmer for 10 minutes on low flame.
– Add tamarind pulp and curry leaves.
– Mix half cup of water and Simmer for 10 minutes on low flame.
– Remove the lid and Serve.
Hyderabadi Chicken Biryani
Cooking time 50 Min. Serving 4-5
Ingredients (for Hyderabadi Chicken Biryani):
For preparation of Chicken Masala for Biryani:
Green Chilli (small) 12
Cumin seeds 1 Tbsp
Coriander Leaves ¼ cup
Chicken 1 Kg
Yogurt ½ Kg
Salt 1 Tbsp
Ginger-Garlic Paste 2 Tbsp
All Spices (Garam Masala) ½ Tbsp
Red Chilli (Crushed) 1 Tbsp
Mint leaves
Fried onion ½ cup
For preparation of Rice for Biryani
Water 2 Litres
Salt 3 Tbsp
Cumin seeds 1 Tbsp
Bay leaves 2
Black Cardamom 5
Cinnamon Sticks 2
Cloves 8
Black Pepper 8
Basmati Rice 750 gms
Coriander leaves
Mint leaves
Lemon 2
Fried onion
Gold (Zarda) color
Oil 1 cup
Method (for Hyderabadi Chicken Biryani)
– Grind green chillies, cumin seeds and coriander leaves together to make a paste (Hara Masala).
– Take chicken in a cooking bowl/pan. Add Yogurt, Salt, Ginger-Garlic Paste, All Spices (Garam Masala), Red Chilli (Crushed), Hara masala paste, coriander leaves and Mint leaves. Mix well.
– Add fried onion and marinate for 2-3 Hours.
– In another pan, take 2 litres of water. Add salt, Bay leaves, Black Cardamom, Cinnamon Sticks, Cloves, Black Pepper and Basmati Rice. Boil it and drain when 75% done.
– Pour rice on marinated chicken. Add coriander leaves, mint leaves, lemon syrup and gold (zarda) color.
– Pour oil over rice. Cover the pan tightly and cook for 15 minutes on medium flame.
– Cook for 15 minutes on lowest flame for dum. Turn off the flame. Let it rest for 20-30 minutes and Serve.
