Kofta biryani

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Mutton Kofta Biryani

Kofta Biryani

Ingredients:

Keema or lamb minced meat-500 gms ( the mince should have less fat,then only  the koftas will be firm)
Rice -500 gms- Basmati
Whole garam masala-few cloves

7 to 8 pepper corns

small cardamom-5

cinnamon stick-1 inch

shah jeera-1 tsp

Salt to taste

Ingredients for koftas:
Keema or lamb minced meat-500 gms
Onion-1-medium
Salt-1 tsp
Ginger garlic paste-1 tbsp
Red chilli pwd-1 tsp
Garam masal-1/2 tsp
Green chili-1
Coriander leaves-1 cup chopped,

Nutmeg pw and mace pw-1/2 tsp.

Ingredients for sauce-
Oil-1/2 cup
Onion-1 sliced and then chopped
Tomatoes-2-chopped
Salt- to taste
Red chili-1 tsp
Garlic ginger paste-1 tbsp
Turmeric pw-1/2 tsp
One medium onion- chopped and grinder
Curd beaten-3 tbsp
Garam masala-1/2 tsp
Mint leaves and green coriander leaves-1 cup-chopped
Green chili-2.

Topping-
Curd-1/2 cup+yellow food colour ,mix and keep aside
Saffron-2 pinch soaked in 4 tbsp of milk
Ghee -4 tbsp.

Canola oil-4 tbsp for making koftas.
Water for boiling rice.

Note:Rice has to be 3/4 cooked.
Use mince with low fat content,as presence of fat will prevent making firm round balls.
There are no binding ingredients,so the real test are the koftas as they should not break while cooking.
Do not stir the mince balls once you put them in the pan.Leave it for 20 minutes without stirring.
Be careful with salt as you will adding 3 times in this recipe.
Salt is added when grinding the minced meat,then in the boiling water for rice and then during cooking of koftas!
Rice:
Wash and soak rice for 1/2 hour in a bowl.
Heat water in a deep pot or patila.

As water starts to warm up add whole garam masala,black jeera or shah jeera and salt.

Taste and add salt accordingly to the rice as it will cook in this water and make the rice salty enough for the biryani.

Once the rice is 3/4 cooked,strain the rice through a strainer and keep in a bowl.

Method for kofta:
Take a grinder,grind finely minced meat,one chopped onion,ginger garlic paste,green chilli,red chilli pwd,nutmeg,mace pwd and salt.

It is a little difficult to grind all the ingredients together in one go as the grinder will run with a heavy sound, so grind in 3 batches.

When all the mince is grounded, then combine all together and run the grinder for few minutes.

Take out and keep in the fridge for some time,while you make all the preparations.
It also gives time for the minced meat to marinate.
Take out,once all the ingredients are ready.

Keep little oil in a small bowl.
Grease your palm with oil.

Take small amount of minced meat and press with your fingers,transfering it to the other palm and pressing it again.This process to squeeze with both the palms has to be done a few times,then roll it into a round ball and keep in a plate.
Makes 20 balls.

Once the koftas are made,cover and put in the fridge.

Heat kadhai and put 1/2 cup oil.

As oil heats up,add the chopped onions.

Stir fry till they are light pink.
Add the tomatoes.

Add salt

Let the tomatoes become soft and mushy.Add ginger and garlic paste.

Stir fry for few minutes to remove the rawness of the garlic.

Add turmeric pwd, red chilli pwd and onion paste.

Add a little water and stir fry for a minute.Lower the heat.

Place the koftas on the tomato gravy.

Spread 3 tbsp of beaten curd.

Cover and raise the heat.
Once you see the gravy boiling,then lower the heat and let it cook for 20 minutes.

After 15 minutes,just swirl the kadhai once.

Remove the lid after 20 minutes and then raise the heat.

With a flat spatula,gently turn the koftas.
Sprinkle garam masala pwd,nutmeg,mace pwd,mint leaves,coriander leavess,green chili 3 or 4.

Cook till you see the sides leave oil.

Taste salt.
The koftas are 3/4 cooked.
Close gas.

Assemble:

Take a heavy bottom wide deep pot.

Put 1/2 cup of warm water and 2 tbsp of ghee.
Swirl the ghee and water around the bottom.

Spread half of basmati rice on it.

Layer the koftas on top of the rice.

Spread the yellow curd on the koftas and then spread the rest of the cooked rice on top.(had missed this step,then had to remove some rice and then poured the curd)

Pour the saffron milk on the rice.
Spoon 2 tbsp of ghee on top.

You can pour 1/2 of lemon juice on top( optional).
Put the pot on high heat and cover with lid.

After 7 to 8 minutes lower the heat and put on dum for 10 minutes.

Close gas.

Leave for 10 minutes,then open and serve.

Enjoy the biryani with mint raita and green salad.

Kaleji Masala (Mutton Liver Masala)

Liver is a good source of vitamin A ,rich in iron and zinc .Kaleji /Liver taste good however its made whether you marinate with some masala and fry or make a curry out of it..It also taste good when its made over charcoal fire..Perfect as a side dish great to have with breads/chapatti or with pav..

Ingredents

Mutton liver - 250 gm

(small pieces)

Onion

(big) - 1 no

(finely chopped)

Tomato

- 2 nos

(finely chopped)

Ginger

-garlic paste - 2 tsp

Turmeric powder

- 1/2 tsp

Red chilly powder - 1/2 tsp

Coriander powder

- 2 tbsp

Salt

- for taste

Oil

- 2 tbsp

Fennel Leaves 1/2 cup chopped

Coriander leaves for garnishing

Recipe

Step 1. Wash the mutton thoroughly and drain water.

Step 2. Heat oil in a pan or a kadai.

Step 3. Add onion and ginger-garlic paste and saute for a minute.

Step 4. Add tomatoes and saute until a little oil is released.

Step 5. Add all the masala.

Step 6. Finally add the liver and mix well.

Step 7. Keep stirring occasionally for 10 - 15 mins on low flame until the masala turns brown.add Fennel leaves copped and cook for few min.

Step 8. Garnish with finely chopped coriander leaves.

Step 9. :- Serve with Bread or Roti.

Mohammed Quli Qutub shah the ruler of the Qutub Shahi dynasty found the city of Hyderabad lying on the banks of river Musa in the year 1591. Later in 1687 the Mughal Emperor (King) Aurangzeb captured Hyderabad and during this Mughal rule, Asaf Jah was appointed as the Governor of the country (Nizam UL Mulk) thus began the Asaf Jahi dynasty that ruled Hyderabad until a year after India’s Independence. Asaf Jah’s successors ruled Hyderabad as Nizams of Hyderabad for about 7 generations. The wealth & grandeur of the Nizams is demonstrated by the fables as “jewels of Nizam” the state was the richest & the largest among the Indian states. 

A city formed by the Nizams has developed its own cuisine over the centuries. A history of 400 years is behind the culinary delights of Hyderabadi food. The cuisine is linked to nobles who religiously maintain the authenticity of the past & the recipes. 

Hyderabadi cuisine is a princely legacy of Nizams of Hyderabad. The cuisine is special because of the use of ingredients that are carefully chosen & cooked to the right degree & time. At most attention is given to picking the right kind of spices, herbs, meat & rice an addition of a certain spice / condiment or combination of all these add a distinct taste & aroma. the food which is cooked in traditional utensils made of copper, brass,earthen pots.

 All types of cooking involve direct use of fire. Slow cooking is the hallmark of Hyderabadi Cuisine. We at Hyderabad recipes are overwhelmed to serve our precious People the best traditional Hyderabadi food.

 HYDERABAD Recipes' has been serving the best of Hyderabadi cuisine, We specialize in world famous HYDERABADI DUM BIRYANI and Hyderabadi Haleem. We are pleased to offer Delicious, Authentic HALAL Hyderabadi food right in the heart of Asia don't miss out on your favourite Hyderabadi Biryani And Haleem the GIobal indicators. 

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Murgh methi !!!! Chicken with Fenugreek Leaves.

Hey everyone I'm back and I'm sorry that I left for a long time

but I am back now so I hope you enjoy my recipes and I can't wait to make more yummy food recipes!!!!!!

Good, better, best. Never let it rest. 'Til your good is better and your better is best.                                                                                                                                                            Infuse your life with action. Don't wait for it to happen. Make it happen. Make your own future. Make your own hope. Make your own love. And whatever your beliefs, honor your creator, not by passively waiting for grace to come down from upon high, but by doing what you can to make grace happen... yourself, right now, right down here on Earth.

Methi Chicken is one of the most popular delicious dishes from the Hyderabadi cuisine. Methi Chicken or Murgh methi is a dish prepared with chicken combined with fresh methi (fenugreek) leaves.

Ingredients 
Serves:4

• 1 Kg Chicken breast(boneless) cut into cubes
• 1 1/2 cup fresh or dry kastoori methi (Fenugreek)
• 2 or 3 Tomatoes finely chopped
• 2 Onion finely chopped
• 2 Tsp Coriander powder
• 1 Tbsp Garlic &Ginger Paste

• 
  
• 1/4 Tsp Turmeric powder
• 1/2 Tsp red Chili powder
• 2 Tbsp Oil
• Salt to taste

Directions
Pre:5min  ›  Cook :17min  ›  Ready in:22min 

1. Saute the Onion,Tomatoes and Fenugreek Leaves (methi) for 3 mins.
2. Add Garlic & Ginger Paste, Turmeric powder, red Chili powder.
3. Salt to taste
4. Add the Chicken and saute for 2 mins.
5. Add the Coriander powder.
6. Add 1/4 cup water to the above, cover with a lid and let it simmer for 15 mins till the Chicken get tender.

Serving

Serve with steamed Rice or Roti.

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