Hyderabadi Biryani - Lakshmi Nair vlog

        

Cooking Rice

3Cup Basmathi Rice

6  Cardamon

8  Cloves

1  Bay leaves

1  Cinnamon

4 Big    Onion

1/2Cup Milk

Cooking Gravy

1kg       Chicken

1tsp      Garlic paste

1tsp      Ginger paste

2-4       Green chillies

1/4 tsp  Turmeric powder

1 tsp     Kashmiri chilli powder

2.5tsp   Biryani  Masala powder

3/4cup  Mint Leaves

3/4cup  Coriander leaves

2tbsp    Lemon juice

2tbsp    Fried onion oil

Biryani  Masala

1tsp  Pepper

1tsp   Shahjeera

1big   Piece Cinnamon

5       Cardamon

6       Cloves

1/2cup  Ghee

1/2tsp   GaramMasala powder

25gms  Cashew nuts

25gms  Raisins

Lemon Rice

Ingredients

1 cup Basmati Rice or Sona masoori Rice

3/4 tsp tsp Mustard 

1/2 tsp jeera

1 tsp Moong dal

2 Dry Red Chilly (long)

1/4 cup Curry Leaves

1/4 tsp Turmeric Powder 

1 cup onion (sliced)

A small piece Ginger

1/2 cup coriander leaves 

4 green chilies

2 tbsp Lemon juice 

1/4 cup Peanuts

Oil 

Salt 

Directions

Soak the rice for 20mins.Cook the rice with 21/4 cups of water and let it cool down. Make a coarse paste of coriander leaves, green Chile, ginger and onion in a blender. Heat oil in a pan , splutter mustard and jeera. And also add dry red chilies, curry leaves, Moong dal and peanuts. Now add the turmeric powder, coriander  paste, salt and saute well. switch off the flame and allow it to cool. Finally mix seasoning, lemon juice and rice using hands. Check the salt and sour taste before serving and add more if needed. Serve with pickle and curd.

Notes:

Add generous amount of oil for nice flavour.

Add lemon juice to the seasoning and store this in refrigerator  upto one week.Mix this seasoning with rice when needed.

Spinach Dal(Andhra style)

Ingredients

3/4 cup Toor dal
1 bunch spinach(Don't chop)
1 Onion sliced (large)
1 tomato sliced or cubed(large)
5 green chilies(to taste)
4-5 cloves of garlic(big)
Handfull of coriander and curryleaves
Tamarind(small gooseberry sized) 
1/2 tsp turmeric powder
Oil
Salt
Seasoning
1/2 cup sliced onion
1 cloves of garlic
1/2 tsp cumin seeds
2 dry red chilies
Mustard seeds
Few curry leaves.

Directions

In a pressure cooker place dal, spinach, onion, tomato, garlic, green chilies, coriander and curry leaves,tamarind and turmeric powder. Add water just to fill all the ingredients. Pressure cook it for 3 whistles in medium flame. After releasing the pressure from the pressure cooker,drain water and keep it aside. Mash the dal and add salt. Heat oil in another pan. Splutter mustard seeds, cumin seeds and also add onion, dried red chilies curry leaves and saute till onion turns golden colour and pour it over  mashed dal.Mix well and enjoy with rice.

For healthier version, you can also prepare rasam with the drained water with simple seasoning of mustard seeds,cumin seeds,dried red chilies onion (fry till golden brown )and curry leaves.

Peanut Chutney Powder

Ingredients 

1 Cup Peanut

1/2 cup grated dry coconut/kopra

10 Dry red chillies(or to taste)

3-4 cloves garlic

Lemon sized Tamarind 

2-3 curry leaves

salt 

Directions

Clean and roast the peanuts and keep it aside. Also roast coconut and other ingredients so that it becomes easy to grind in a blender. Put everything in blender and grind to a coarse powder. Store it in air tight container.

Notes:

If dry coconut/kopra is not available dry roast the coconut till golden brown and use it.

For kids use jaggery instead of dry chilies.