On Thu, Aug 8, 2013 at 9:49 AM, K.G. GOPALAKRISHNAN <kgopalakrishnan52@yahoo.in> wrote:
----- Forwarded Message -----
From: mary josephinaHello,
Good recipe. the best biriyani which I have had in hotels in Kerala is from Sagar, Calicut. Out side Kerala is from Paradise in Secunderabd. There is only a bit of difference in changing this recipe in to Hyderabadi biriyani. Remove the excess water from the curd by tieing it in a linen cloth and hanging it in the fridge. Add the ginger garlic paste along with haldi powder, salt and garam masala in to this thick curd. The curd should be sour which will help in faster cooking then leave it over night in the fridge. This we dry cook in the morning. And fry all the ingredients mentioned here and in a thick bottomed pan or what we call uruli after spreading a layer of bay leaves with ghee in the bottom spread half cooked basmati rice then a layer of chicken pieces rolled in the cooked onion masala and then repeat until the top is covered with rice. For the final touch soak saffron in rose water and pour in different places using a spoon. Seal it or cover it with heavy lid and spread fire 'ember' both in the bottom and over the lid. When you heart the cracking sound in the bottom remove and serve hot with mint or coconut chutney.
Josephina
From: Engr.Sulthan
Number of serving: 8
Preparation time: 30 Minute(s)
Cook time: 20 Minute(s)
Difficulty: Easy
Ingredients:
Mutton 1 kgPreparation:
Jeera rice 1 kg
Small onions 150 gm
Onions sliced 150 gm
Ginger paste 75 gm
Garlic paste 75 gm
Green chillies 2 no
Chilli powder 2 tsp
Coriander powder 2 tsp
Tomato chopped 3 no
Curd 100 ml
Mint leaves 1 bunch
Coriander leaves 1 bunch
Garam masala powder 1 tsp (cinnamon, cloves, cardamom equally)
Fennel 1/4 tsp
Cardamom 4 no
Cloves 4 no
Cinnamon 3 to 4 strips (1 inch each)
Bay leaves 1 no
Lemon juice of 1 no
Salt to taste
Oil 150 ml
Ghee 50 mlStep 1Wash mutton well and keep aside. Grind small onions to a fine paste.Step 2Heat oil in a thick bottom vessel. Add cardamom, cinnamon, cloves, fennel and bay leaves and fry for a minute.
Add ground small onion, chopped onions, green chillies (slit vertically), ginger and garlic paste. Continue frying in a slow fire till the raw smell of onions reduces.Step 3Add chopped tomatoes and continue frying till it gets smashed well.
Add salt, chilli powder, garam masala powder, mint leaves, corinader leaves and continue frying for few minutes.
Add mutton, curd and continue frying till the mutton gets 80 percent cooked. Add water if required.Step 4Wash rice and keep aside. Measure the gravy and remaining water in the ratio of 1:2.Step 5Transfer it to a 10 litre pressure cooker and pressure cook in a slow fire for 10 minutes.Step 6Remove from heat and keep aside till the pressure goes.Step 7Add 50 ml ghee and lemon juice and mix it.
Serve hot with Dalcha.
4 cups watermelon, chopped
1 cup sugar
1 1/2 cups fresh lemon juice
6 cups cold water
Directions:
Place watermelon in a blender; process until smooth and set aside. In a large pitcher, combine sugar and lemon juice; stir until sugar is dissolved. Stir in water. Add watermelon; mix well. Serve very cold; stir well before serving.
Engr.Sulthan__._,_.___
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