Hyderabadi Dum Prawn Biriyani

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Succulent shrimps cooked with aromatic rice ! No better words to describe Hyderabadi prawn dum biriyani. I wish i was a mermaid who has a beautiful well equipped kitchen in the deep blue sea.I would keep relishing all sea creatures one by one every day,every meal. Thank your stars that it’s only my dream, not reality. Otherwise, what would u eat sea food lovers? If my dream was a reality, your sea food cravings will always remain as a dream only. 😀

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Let’s see how to cook this osm dish!
step 1 Making the garam masala for Biriyani.
Ingredients for garam masala
Dry roast and powder the below mentioned masalas in a mixie.
Shahi jeera – 1 tbsp
Fennel seeds – 1 tbsp
Cardamom – 4 nos
Cloves – 5
Cinnamon – 4 inch stick
step 2 Marination of prawns.
Marinate the prawns with all these ingradients.30 minutes
Prawns – 500 gm ( Dewained and washed thoroughly)
Salt – to taste
Turmeric pdr – 1 tsp
Red chilli pdr – 1 tbsp
Biriyani masala ( You had already powdered in the mixie) – 2 tbsp
Fried onions – One hand full
Green chillies – 2 to 3
Lime juice – Of a big lemon
Mint and coriander leaves finely chopped – 1/2 bunch each.
Yogurt/Curd – 1 1/2 cup
Rub all these ingredients into the prawns with your lovely fingers. 🙂
Step 3 Cooking the rice
Basmati rice – 2 cups (Washed and soaked for 30 minutes)
water – 4 cups
Fried onions – 2 hands full
Ghee/oil – 4 tbsp. ( you can even use the oil you used for frying onions. But make sure you are not reheating the oil from normal temperature.)
Take 4 cups water in a vessel. Add 2 tbsp oil into the water . Now add, some chopped mint & coriander leaves,2cloves, 4 cardamoms, 1 cinnamaaon stick, 2star anise, 1/2 tsp shahi jeera, 1/2 tsp fennel seeds, Bay leaves – 2 and the remaining biriyani masala.Add salt to taste.When the water comes to a boil on high flame , add the soaked rice. Switch off the flame once the rice is 3/4 th cooked. now this rice should not be kept for too long . Make sure you proceed to the next step immediately.
step 4 Layering
Take a thick bottomed vessel/ Biriyani pot and add 2 tbsp of oil into it. Add the marinated prawns with all it’s juices into this oil. This will be the first layer.
Using a perforated spoon, take the 3/4 th cooked rice one spoon after the other and keep adding on top of the prawns layer.Do not drain the water completely as the rice should contain moisture. Add some mint and coriander leaves. Add fried onions on the top most layer . Add cashews if u like (optional).
Cover the lid and seal it with dough for best results.cook for 3 minutes on high flame followed by 15 minute on low flame.Open the lid and experience heaven. 🙂
Tips
1. In the step 4, if u feel that, biriyani should be a little more salty, go ahead and sprinkle some salt water. Dilute more salt in 1/2 cup water and sprinkle wisely.
2. I add lemon juice after opening the lid as it gives a tangy taste to the rice.

Do not forget to let me know ur feed back by ur likes and comments here! 🙂

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Dum ka Tamatar ( Tomato curry )

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Aristocratic Nizams always contributed to the development of the culinary art. Their dishes are richly endowed with nuts and assorted spices and cooked in pure ghee. Hyderabadi food has to be enjoyed to be believed. The slow cooking and Dum method helps in producing rich aroma and flavours.The simplest Vegetable like tomato also can be turned out to be an exotic dish in Hyderabadi style of cooking. Let’s see here how it’s done.
Ingredients
Peanuts                                                                1 1/2 tb
Sesame seeds                                                    1 1/2 tb
Grated fresh Coconut                                     1 1/2 tb
Ghee 4 tb                                                           ( Or any oil you prefer)
Salt
Mustard seeds                                                ¼ ts
Cumin seeds                                                    ¼ ts
Methi seeds                                                     1/8 ts
Red chilly                                                         3 n
Ginger garlic paste                                       1 ts
Curry leaves                                                   2 sp
Cumin powder                                             ½ ts
Coriander powder                                          1 ts
Chilly powder                                               1 tb
Onions                                                            1 big
Turmeric                                                       pinch
Green chilly                                                  2 n
Coriander chopped                                     ½ tb
Mint chopped                                              ½ tb
Tomatoes                                                       4 small
Tamarind juice                                           ¼ cup
Jaggery                                                          1 small piece

ts -teaspoon , tb -table spoon , n -number

Click here for recipe of Baby onion ka salan from Hyderabad cuisine.

Method
1.Dry roast peanuts, sesame seeds and coconut in a heated pan till the colour of the coconut turns light brown.Grind this into a paste in a mixie. Use some water for grinding.
2.Heat the oil in a thick bottomed vessel and add mustard seeds, cumin seeds, methi seeds ,red chilly and curry leaves to it. Let the seeds crackle.
3. Add chopped onion to the pan and saute till it turns slight brown.
4. Once the onions turn brown, add Ginger garlic paste and saute well. Add turmeric pdr, red chilly pdr & coriander powder . Saute in low flame for 3 minutes.
5.Now add the ground pste to the pan and mix well on high flame for 2 minutes.
6.Add sliced green chillie, chopped coriader and mint leaves to the pan and mix well.
7.Add tamarind juice followed by jaggery and mix well.
8. Add salt & 2 cups of water and let it come to boil once followed by 30 minutes on slow fire.Cover the lid and let it cook slowly.Mix well in between .
9. Cut the bae of the tomato slightly and place it in the middle of the gravy . Cook for another 10 minutes until the tomatoes are nice and soft. Mke ure the shape of the tomatoes is intact.
10.Your Dum ka tamatar is ready. Enjoy it hot with your Pulao, plain rice or even rotis.

Wanna learn how to make Hyderabadi Baingan ka salan , Mirch ka salan?

Baby onion ka salan

Baby onion ka salan is prepared using the same method as Dum ka tamatar. Instead of tomato , here we are using baby onions.Aristocratic Nizams always contributed to the development of the culinary art.Wanna learn how to make Hyderabadi Baingan ka salan , Mirch ka salan? Their dishes are richly endowed with nuts and assorted spices and cooked in pure ghee. Hyderabadi food has to be enjoyed to be believed. The slow cooking and Dum method helps in producing rich aroma and flavours.
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Prep time 1 hr
serves 6
Ingredients
Peanuts 1 1/2 tb
Sesame seeds 1 1/2 tb
Grated fresh Coconut 1 1/2 tb
Ghee 4 tb ( Or any oil you prefer)
Salt
Mustard seeds ¼ ts
Cumin seeds ¼ ts
Methi seeds 1/8 ts
Red chilly 3 n
Ginger garlic paste 1 ts
Curry leaves 2 sp
Cumin powder ½ ts
Coriander powder 1 ts
Chilly powder 1 tb
Onions 1 big
Turmeric pinch
Green chilly 2 n
Coriander chopped ½ b
Mint chopped ½ b
Baby onions 100 gm
Tamarind juice ¼ cup
Jaggery 1 small piece

1.Dry roast peanuts, sesame seeds and coconut in a heated pan till the colour of the coconut turns light brown.Grind this into a paste in a mixie. Use some water for grinding.
2.Heat the oil in a thick bottomed vessel and add mustard seeds, cumin seeds, methi seeds ,red chilly and curry leaves to it. Let the seeds crackle.
3. Add chopped onion to the pan and saute till it turns slight brown.
4. Once the onions turn brown, add Ginger garlic paste and saute well. Add turmeric pdr, red chilly pdr & coriander powder . Saute in low flame for 3 minutes.
5.Now add the ground pste to the pan and mix well on high flame for 2 minutes.
6.Add sliced green chillie, chopped coriader and mint leaves to the pan and mix well.
7.Add tamarind juice followed by jaggery and mix well.
8. Add salt & 2 cups of water and let it come to boil once followed by 30 minutes on slow fire.Cover the lid and let it cook slowly.Mix well in between .
9. Saute the peeled baby onions in 1 tsp oil till it turns ink. Add this onion into the gravy and cook covered for 10 minutes.
10. Serve hot with Pulao or Biriyanis.

Hyderabadi Mirch ka salan

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Aristocratic Nizams always contributed to the development of the culinary art. Their dishes are richly endowed with nuts and assorted spices and cooked in pure ghee. Hyderabadi food has to be enjoyed to be believed. The slow cooking and Dum method helps in producing rich aroma and flavours.Herad of Hyderabadi Dum ka tamatar,  Hyderabadi baby onion ka salan?The simplest Vegetable like tomato also can be turned out to be an exotic dish in Hyderabadi style of cooking. Let’s see here how it’s done.
prep time 1 hr
serves 6
Ingredients
Peanuts 1 1/2 tb
Sesame seeds 1 1/2 tb
Grated fresh Coconut 1 1/2 tb
Ghee 4 tb ( Or any oil you prefer)
Salt
Mustard seeds ¼ ts
Cumin seeds ¼ ts
Methi seeds 1/8 ts
Red chilly 3 n
Ginger garlic paste 1 ts
Curry leaves 2 sp
Cumin powder ½ ts
Coriander powder 1 ts
Chilly powder 1 tb
Onions 1 big
Turmeric pinch
Green chilly 2 n
Coriander chopped ½ b
Mint chopped ½ b
Tomatoes 4 small
Tamarind juice ¼ cup
Jaggery 1 small piece

Method
1.Dry roast peanuts, sesame seeds and coconut in a heated pan till the colour of the coconut turns light brown.Grind this into a paste in a mixie. Use some water for grinding.
2.Heat the oil in a thick bottomed vessel and add mustard seeds, cumin seeds, methi seeds ,red chilly and curry leaves to it. Let the seeds crackle.
3. Add chopped onion to the pan and saute till it turns slight brown.
4. Once the onions turn brown, add Ginger garlic paste and saute well. Add turmeric pdr, red chilly pdr & coriander powder . Saute in low flame for 3 minutes.
5.Now add the ground pste to the pan and mix well on high flame for 2 minutes.
6.Add sliced green chillie, chopped coriader and mint leaves to the pan and mix well.
7.Add tamarind juice followed by jaggery and mix well.
8. Add salt & 2 cups of water and let it come to boil once followed by 30 minutes on slow fire.Cover the lid and let it cook slowly.Mix well in between .
9.Make a slit in the green chillies and deseed them. Fry the chillies slightly in 1 tsp oil.
10. Add the fried chillies to the gravy and cook covered for 10 minutes.
11. Mirch ka salan is ready to be served hot with Pulao or biriyanis.
I love it with rotis also.

Wanna learn how to make Hyderabadi Baingan ka salan?

Hyderabadi Baingan ka salan ( Eggplant curry)

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Hyderabadis would never serve Biriyani to their guests without this great side dish. It is not even allowed to dream of biriyanis without baingan ka salan in Hyderabad. 🙂 This creamy, tangy slightly sweet and spicy gravy enhances the Biriyani experience.Recipe is given below.

Wanna learn how to make Hyderabadi Baingan ka salan , Mirch ka salan? click on the links for more recipes.

Hyderabadi Baingan ka salan

Prep time 1 hr
serves 6
Ingredients
Peanuts 1 1/2 tb
Sesame seeds 1 1/2 tb
Grated fresh Coconut 1 1/2 tb
Ghee 4 tb ( Or any oil you prefer)
Salt
Mustard seeds ¼ ts
Cumin seeds ¼ ts
Methi seeds 1/8 ts
Red chilly 3 n
Ginger garlic paste 1 ts
Curry leaves 2 sp
Cumin powder ½ ts
Coriander powder 1 ts
Chilly powder 1 tb
Onions 1 big
Turmeric pinch
Green chilly 2 n
Coriander chopped ½ tb
Mint chopped ½ tb
Baby brinjals/egg plants 6 nos
Tamarind juice ¼ cup
Jaggery 1 small piece

ts -teaspoon , tb -table spoon , n -number

1.Dry roast peanuts, sesame seeds and coconut in a heated pan till the colour of the coconut turns light brown.Grind this into a paste in a mixie. Use some water for grinding.
2.Heat the oil in a thick bottomed vessel and add mustard seeds, cumin seeds, methi seeds ,red chilly and curry leaves to it. Let the seeds crackle.
3. Add chopped onion to the pan and saute till it turns slight brown.
4. Once the onions turn brown, add Ginger garlic paste and saute well. Add turmeric pdr, red chilly pdr & coriander powder . Saute in low flame for 3 minutes.
5.Now add the ground pste to the pan and mix well on high flame for 2 minutes.
6.Add sliced green chillie, chopped coriader and mint leaves to the pan and mix well.
7.Add tamarind juice followed by jaggery and mix well.
8. Add salt & 2 cups of water and let it come to boil once followed by 30 minutes on slow fire.Cover the lid and let it cook slowly.Mix well in between .
9. cut the nod of the bringals frm it’s end and the rest of the nod should remain intact.Slit the brinjal into 4 without seperating it from the nod.Deep fry them. Add these fried brinjals into the gravy and cook covered for 10 minutes.
10. Serve hot with Pulao or Biriyanis.

Click here for more Hyderabadi cuisine recipes.

3 step method Hyderabadi Dum ka Murg -Dum Chicken

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Another Nizami delicasy. Promise you heaven on your tongue. Enjoy! 😉

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.
Serves 4
Cuisine Indian/Hyderabad
Preparation time 40 minutes
Ingredients
Chicken – 750 gm ( 8 pieces on bone)
ghee/oil – 1 1/2 tbsn
Bay leaves 3
Black pepper corns – 1 tb
Ginger -garlic-green chilli paste – 2 tbsp
Cashew nut paste – 3 tbsp
2 medium onions – sliced and deep fried.
yogurt – 1/2 cup
fresh cream – 1/4 cup
green cardamom pdr – 1/4 tsp
salt- to taste
Method
1. Heat ghee in a deep non stick pan.Add bay leaves and black pepper corns and saute for a minute.
2.Add chicken pieces and saute for 3 minutes.Add ginger-garlic-green chilli paste and saute for 3 minutes.
3.Add cashew nut paste, fried onion, salt , cardamom powder ,yogurt and cream to the chicken.Mix well and cook on high flame for 2 to 3 minutes.Reduce heat and cook for 20 minutes after sealing the lid .
4.Serve hot garnished with mint sprigs.

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

Click here for Creamy baked chicken and Pan fried stuffed chicken.

Chicken Do Pyasa

It was one of the days when my husband ; out of the blue moon,announced the arrival of guests at home for dinner. I was at a fix at what to cook which is simple yet yummy . And i just did not feel like repeating any chicken dish i’ve ever cooked. That’s when an old memory flashed into my mind where we had eaten a dish called ” CHICKEN DO PYASA” in a Punjabi restaurant in Bangalore. There was something very satisfying about that dish and I’m sure that’s why after so many years, the memory of the dish was so clear in my mind. I decided to just go ahead with Chicken do pyasa that night.Thanks to Vahchef for the recipe and i’ve made my own little changes in it .The dish came out to be lip smacking and so i decided to add step by step cooking procedure of the dish here along with ingredients.
Chicken Do pyasa originates from Persia and further evolved in Hyderabad and became a staple dish of Hyderabadi Cuisine.So why not serve my guests tonight in a “Nawabi Andaaz” ;). The recipe is noted down here for my dear readers. “Enjoy Kar re. Kaiko time waste karti?” 😀

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Serves 6
Preparation time 20 minutes
Ingredients:
Ingredient Measure Units
Chicken 500 g.
Oil 4 TBSP.
Cumin seeds 1/4 tsp.
Onion 2 big
Tomato – 1 big
Salt to taste
Turmeric 1/4 tsp
Ginger garlic Paste 1/2 tsp
Yoghurt 1/2 cup
Chilli powder 1 tsp ( I used red chilli paste instead of powder. To make that you need to boil whole red chillies in water and once cooked make a fine paste in mixie.)
Coriander powder 1/2 tspCumin powder 1/2 tsp
Green chilli 3 Number
Dry red chilli 4 Number
Garam masala 1 tsp
Coriander leaves 1/2 Bunch
Lime juice 1 tsp

( 1.Cut one onion into squares and the other chop finely, 2. Mix chilli powder or ground red chilli and turmeric powder in curd).Keep aside.
1. Heat the oil in a vessel and add cumin seeds to it. Add finely chopped onion and saute till golden brown. Be careful not to burn onions.
2.Add ginger garlic paste and saute for 3 minutes on slow flame.
3. Add chopped tomatoes to the pan and mix well. Once this mixture leaves oil , you can add the curd mixed with masalas you had already kept aside.Mix well and cook on high flame for 2 minutes.
4.Add coriander powder and green chillies and mix well.
5. Now you can add the chicken pieces along with salt to taste. Mix well and cook the meat covered with lid.
5. Once chicken is 3/4 th cooked, add the squared onions to it. Cover and cook for 2 to 3 minutes.
6. Open the lid and add lime juice and garam masala in to the dish. Do not cook after this step.
5. Heat 1 tsp oil in a small pan and add red chillies to it.Garnish with coriander leaves. Use these red chillies for seasoning. Enjoy the Nawabi dish with Roti, Naan or plain rice.