Zaiqa

Brr, its cold outside. Curled up on my sofa under a soft quilt and enjoying the season with a bowl of haleem topped with fried onions, fresh herbs, ghee and few fried cashew nuts along with a splash of fresh lemon juice provides me the warmth and nourishment and makes me hopelessly nostalgic.

Haleem, a porridge made with wheat, pulses, meat, ghee is a classic Hyderabadi delicacy which has Persian origins. Back home in restaurants it is cooked in large amounts in huge cauldrons called as degh for hours together along with a range of exotic spices and other aromatics and pounded continually, until it resembles a velvety gruel like consistency. At homes, we use pressure cookers and processors to quicken the process.

This savory Ramadan speciality has a wonderful taste, and a delicious aroma. Haleem is usually prepared during the month of Ramadan(the ninth holy month of the Muslim calender in which Muslims observe fast from sunrise to sunset) and enjoyed at Iftaar and Suhoor, as it has got all the goodness to sustain and nurture a fasting body.

broken wheat and wheat grains

Below is my Ammi’s version of Haleem, I had also posted an another version Haleem here a while back. A yogurt qorma is prepared and mixed with the wheat+dal+meat mixture and cooked until the flavors marry and the desired consistency is achieved. My mother in law always prefers wheat grains over broken wheat for Haleem. I use broken wheat as it cooks faster.

Hyderabadi Haleem – Lentils, Wheat and Meat Porridge

Ingredients:

Boneless Lamb meat – 500 gms (or) Lamb meat with bone – 700 gms [preferably leg] – cut into small pieces
Ginger-garlic paste – 1 tbsp
Red chilli powder – 1 tsp
Turmeric powder – 1/4 tsp
Salt – 1 tsp
Chana dal – 100 gms
Broken wheat – 250 gms
For Qorma:
White poppy seeds/Khuskhus – 1 tsp
Chironji nuts – 1 tsp
Chopped almonds and cashewnuts – 1 tbsp each
Canola oil – 4-5 tbsp
Onions – 3, large, finely sliced
Cloves – 2
Cardamom – 2
Cinnamon stick – one 2″ stick
Dry Roasted Kababchini powder – 1/4 tsp
Dry roasted Cumin seed powder – 1/2 tsp
Green chillies – 4, each broken into two
Yogurt – 1 cup, lightly whisked
Red chilli powder – 2 tsp
Salt – 2 tsp
Black pepper powder – 1/4 tsp
Garam masala powder – 1/2 tsp
Cardamom seed powder – 1/4 tsp
Lemon juice – 1/4 cup/60 ml/4 tbsp
For Garnish
finely chopped Cilantro, and Mint leaves
Crisply fried onions
Lemon juice
Ghee
Fried cashew nuts
sliced/chopped Green chillies

Haleem, garnished with fried onions, fresh herbs, green chillies, nuts and lemon juice

Method:

1. In a pressure cooker, add the meat, ginger-garlic paste, 1 tsp red chilli powder, turmeric powder and 1 tsp salt and pour in 1 cup water. Pressure cook until the meat is about 3/4th done.
2. Meanwhile soak chana dal and broken wheat for 30 minutes in fresh cool water. As soon as the meat is done, transfer the meat with all its juices into a bowl. Keep aside to cool.
3. Drain the soaking dal and keep aside. In the same pressure cooker, add the dal and broken wheat and pour in 4 cups of fresh cool water and pressure cook for a few minutes until the mixture is soft. Transfer to a bowl.
3. Meanwhile, shred the cooked meat and put it back into its juices and keep aside in a bowl. Discard bones.
4. Soak khuskhus, chironji nuts, cashewnuts and almonds in 1/2 cup warm water for 15 minutes. Grind them into a smooth puree.
5. In a food processor or a blender, add the cooked dal and the cooked broken wheat along with any remaining water in which it was boiled and process until well blended.
6. In a large thick bottomed non-stick saucepan at medium high heat, pour oil and as soon as it warms up, add the sliced onion and stir fry it until evenly golden brown in color. Using a slotted spoon transfer half of the fried onions onto a platter, scatter so that they cool and crisp up in a while, use these fried onions for garnish later on. Meanwhile, in the pan with the fried onions, lower the heat and add cloves, cinnamon stick, cardamom, kababchini power, green chillies and cumin seed powder. Stir fry for 10-20 secs. Add the yogurt. Mix well. Add the pureed nuts mixture and mix well. Add red chilli powder, black pepper powder and salt. Half cover and cook stirring occasionally until it leaves oil. Add the blended wheat+dal mixture and the shredded meat with all its juices and mix well. Pour in 2 cups water, and add garam masala powder and cardamom powder. Mix well. Cover and let cook on medium heat, stirring occasionally for 10-20 minutes. Remove from heat when the desired consistency of a thick porridge is achieved. Ladle in serving plates, garnish and serve warm.

This is my contribution to the “The Hyderabadi Bakr-Eid Food Festival-’09” that I am hosting on my blog. The event is on and you can all send me your Bakr-Eid special recipes before December 31, 2009. Click on the link or the logo for more details.

Luv,
Mona

The mere mention of Aloo Gosht ka Qorma conjures up my mind with fragrant memories of the daawats/gatherings at my Nani’s house during my childhood, when my aunts would all very lovingly dish out delectable meals for us all. The dastarkhan at her house during daawats usually consisted of this delicious Qorma served along with Naan, followed by Kachchey gosht ki Biryani served along with Mirchi ka Salan and Dahi ki Chutney, and a pleasant dessert to finish off our feast. I always looked forward to visiting my Nani to enjoy all the delicious meals she prepared.

Aloo Gosht ka Qorma

Qorma is an Urdu word, meaning a yogurt based creamy gravy flavored with spices such as coconut, groundnut, coriander etc. The spices along with meat are first braised/bhuno until oil floats on top, and only then is water added in the end to the braised masala for a good gravy consistency. This technique is crucial and imparts flavors to the gravy and the basis for a good Qorma.

Today I am sharing with you all my mother’s version of Hyderabadi style Aloo Gosht ka Qorma, which I have always enjoyed tremendously. Serve this Qorma along with Naan or a similar thick flat bread to mop up the flavorful gravy, and impress your guests and loved ones.

Aloo Gosht ka Qorma – Lamb Qorma (Lamb in a fragrant spiced gravy along with potatoes)

Ingredients:

Lamb meat, with bone, preferably leg – 1/2 kg
Red Chilli powder – 2 tsp
Salt – 2 tsp
Turmeric powder – 1/ tsp
Ginger-garlic paste – 2 tbsp
Canola oil – 60 ml/1/4 cup/4 tbsp
Finely sliced yellow onion – 300 gms
White Potatoes – 4, medium sized, peeled and quartered
Canned Coconut milk – 5 tbsp/75 ml (or) Roasted desiccated coconut paste – 1 1/2 tbsp
Roasted Groundnut paste – 2 tsp
Almonds, Chironji nuts, Cashew nuts – 1 tbsp each, soaked in 3/4 cup warm milk for 30 mins (optional)
Cardamom – 4
Cloves – 2
Roasted Coriander powder – 1/4 tsp
Yogurt – 1 cup/250 ml
Mint leaves – 1 tbsp, finely chopped
Cilantro – 2 tbsp, finely chopped
Green chillies – 2 or 3, each slit into two
Lemon juice – 2 tsp

clockwise from top: onion, lamb meat-cubed, yogurt, desiccated coconut, groundnuts, white potatoes

1. In a pressure cooker, add the meat, ginger-garlic paste, 1 tsp red chilli powder, turmeric powder and 1tsp salt and pour in 1 cup water. Pressure cook until the meat is about 3/4th done.
2. Meanwhile, in a large non-stick heavy bottomed saucepan, pour in oil and as soon as it warms up add the slice onions. Sprinkle just a pinch of salt and stir fry them keeping a close eye until they are all evenly golden brown in color. Using a slotted spoon, transfer the onions to a platter. Spread them out so that they cool down and crisp up.
3. In the same oil, add the quarted potatoes and fry them stirring them often until they are just golden brown on edges. Using a slotted spoon transfer them to a platter.
4. In a blender container, add all but 1/4 cup of the fried onions, coconut milk, soaking almonds, chironji nuts and cashew nuts with milk, and groundnut paste. Blend until smooth. Keep aside.
5. In the same oil, add the cardamom and cloves. Stir fry for a minute. Add the contents of the pressure cooker and mix in the above blended paste. Simmer and add rest of the red chilli powder and salt, coriander powder. Partially cover with a lid and cook for 5-8 minutes, stirring frequently until oil floats on top. Add the yogurt and mix well. Again partially cover with a lid and cook for 5 minutes until oil floats on top. Add mint leaves, cilantro, and green chillies and mix well. Pour in 3-4 cups of water and stir well. Cover with a lid let it come to a boil. Once boiling reduce heat to medium and cook partially covered until oil floats on top. Add the shallow fried quartered potatoes and mix well. Partially cover the lid and let cook until the potatoes are tender. Pour lemon juice before you serve. Serve warm along with Tandoori Naan, or Parathas or Kulcha.

For those of you who prefer chicken over Lamb, try out Murgh Qorma.

This ambrosial Qorma is my contribution to the “The Hyderabadi Bakr-Eid Food Festival-’09” that I am hosting on my blog. The event is on and you can all send me your Bakr-Eid special recipes until December 31, 2009. Click on the link for more details.

Luv,
Mona

I had prepared Kachchey Gosht ki Biryani on the second day of Eid-ul-Adha for our dinner. We had a wonderful time and enjoyed the meal to the last morsel الحمد لله.

Basically, there are two kinds of Biryani: Pakki Biryani, and Kachchi Biryani.

Pakki Biryani: where are half cooked Basmati rice is layered along with completely cooked chicken or lamb meat and then cooked till done on slow heat on dum.
1. Pakki Gosht ki Biryani
2. Pakki Murgh Biryani

Kachchi Biryani – which is the true Hyderabadi Biryani – where are half cooked Basmati rice is layered along with raw marinated meat and then finished on slow heat till done on dum.
1. Kachchey Gosht ki Biryani (which I am writing about today)
2. Kachche Aqni ki Dum Murgh Biryani

Raw tender and lean meat in this extraordinary kind of Biryani is allowed to first marinate in a mixture of raw papaya paste(optional)+yogurt+lemon juice+ginger+garlic, etc., all of which are natural meat tenderizers, along with several other aromatic spices for 3-4 hours. The marinating meat with all infused flavors is then layered with less than half cooked rice and allowed to slow cook, essentially in a degchi, which an Indian utensil with sloping sides and a narrow neck. The video here and here demonstrates the method and will be useful for beginners. Go through the videos once to have a good idea on the procedure before you try my recipe.

Hyderabadi Kachchey Gosht ki Biryani

The essential requirement for a good Biryani is to use good quality fragrant long grained basmati rice. The secong most important thing is to use lean meat and marinating it in a tenderizing mix before you cook. You cannot even think of preparing this Biryani without marinating it. Raw Papaya skin paste is used as the meat tenderizer back home. My Ammi however says that if the meat is tender enough, there is no need for a meat tenderizer at all. Following her advise, I have prepared Kacchi Gosht ki Biryani many times without using papaya paste and the meat is always bone tender. However, if first timers are apprehensive to try out the Biryani without the use of any meat tenderizers, please go ahead and use it. Apart from the puree of skinned unripe green papaya, peeled kiwifruit puree and pineapple puree are also powerful meat tenderizers.

My dadi(grandmother) always advised us to use rice and meat in 1:1 ratio for Kachchi Biryani. However if you like a meaty biryani, go ahead and follow meat and rice in 1.5:1 ratio, or if you prefer more rice and less meat, follow meat and rice in 1:1.5 ratio. To give time for the raw marinated meat to finish cooking along with rice, the rice is pre-soaked, and then just cooked for a minute or two, then drained and layered with the raw marinated meat and they are both cooked together. As the Biryani cooks, the steam from the meat and its marinade rises above to the rice and aids in its cooking as well. The rice also acquires flavors from the steam and the end result is piquant.

freshly chopped cilantro and mint in water

Hyderabadis prefer Kachchi Biryani over Pakki Biryani for many reasons~because this Biryani is the true Hyderabadi Biryani, for its uniqueness in the method of preparation and ambrosial taste, and also because this biryani is very simple to prepare unlike considered. All you have to do is marinate the meat for about 3 hrs, and then allow to slow cook along with half cooked basmati rice for about an hour, thats it. You do not need to stand in front of the stove stirring it the whole time. Just leave on stove to slow cook and you are free to attend to your other chores.

Make sure that you have everything ready to hand before you begin cooking rice, as you will need to assemble the layers quickly, while the rice is still warm.

Hyderabadi Kachchey Gosht ki Biryani – Hyderabadi Lamb Biryani
Serves: 6-8
Total Marinating time: 3 1/2 hrs
Total ‘Dum/slow cooking’ time: Around 1 hr and 10 mins

Canola oil – 6 tbsp
Ghee – 2 tbsp
Lean spring Lamb meat, with bone, preferably leg, cut into 5 cm cubes – 800 grams (my Ammi even adds mixed pieces like ribs, chops etc) excess fat trimmed, washed, drained and pat dried
for the tenderizing mix:
Raw Unripe Green Papaya skin –  grated or made into a paste , about 2 or 3 tbsp (or) Kiwi fruit – 1, about 50 gms, peel discarded and the pulp mashed into a smooth paste (optional)
Ginger garlic paste – 3 tbsp
Salt – 1 tsp
Turmeric powder – 1/4 tsp
for the marinade:
Thick Yogurt – 1/2 cup
Yellow onions – 3, medium sized, finely sliced
Fresh Mint leaves – 1 cup, loosely packed, roughly chopped
Fresh Cilantro – 1 cup, loosely packed, roughly chopped
Small green chillies – 4-6, slit lengthwise
Red chilli powder – 2 tsp
Salt – 1 tsp
Garam masala powder -1 tsp
Cardamom powder – 1/8 tsp
Coriander powder – 1 tsp
Lemon juice – 2 tbsp
for the rice:
Long Grained Fragrant Basmati Rice – 800 grams (old biryani rice)
Shah Zeera – 1/2 tbsp
Cardamom – 4
Cloves – 4
Cinnamon stick – one 2″ stick
Dagad Phool – 1 tbsp
Dried bay leaf –  2
Salt – 3-4 tsp
for the Biryani:(assembing layers)
Saffron threads – 2 big pinch
Warmed milk – 1/2 cup
Cilantro – 1/2 cup, loosely packed and roughly chopped
Mint leaves – 1/2 cup, loosely packed and roughly chopped
Lemon juice – 2 tbsp
additional ingredients:
Dough made with maida/all-purpose flour (flour+water) to seal the vessel(optional)

1. In a large thick walled oven-proof vessel/saucepan (if you have a thick walled degchi, please use it) (also please choose a vessel that is large enough so that there is about 1/4 amount of free headspace left after the whole biryani is assembled for the steam to collect and aid in cooking), add the tenderizing mix and the marinade and mix well. Wear gloves, add the meat and thoroughly mix the meat well. Using a knife, gash/poke the meat in the marinade. Mix once and again gash/poke it with a knife and then mix. Cover and keep aside.
2. In a thick bottomed frying pan, pour in oil and ghee. Once the oil is hot add the sliced onions. Deep fry them until evenly golden brown in color, keep a close eye and make sure you do not burn them. Once done, remove the pan from heat. Using a slotted spoon, remove half of the fried onions into a platter and spread them out. In a while, they will crisp up as they cool. The crisped fried onions will be later used for garnish. Reserve the remaining fried onions and oil in the same pan and let cool. These will be added to the marinade.
3. In a small bowl, add the warmed milk and soak the saffron threads in it.
4. Add the cooled fried onions and about 4 tbsp of the oil from the pan to the marinating meat and thoroughly mix using a spoon. Cover and keep it back in the refrigerator for 3-4 hrs.

marinating meat

5. Wash the rice in 3 changes of water and soak it in surplus fresh cool water for 30 minutes.
6. In a large saucepan, pour in surplus cool water and add the shahzera, cardamom, cloves, dried bay leaf, dagad phool and salt (do not forget adding salt). Cover and bring it to a boil on high. Once the water is boiling, drain the soaking rice and add it to the boiling water and stir. Cook for just 2 minutes and drain the rice immediately.
7. Spread the drained half cooked rice over the marinating meat. Spread evenly the chopped cilantro, mint, saffron soaking in milk, remaining crisped fried onions and lemon juice. Cover the vessel properly with aluminium foil or a tight lid (with vents closed with dough if any) so that no steam can escape. You can also apply dough to seal the lid which is the traditional method.

top layer of garnish just before putting it on dum

8. Cook the Biryani on high for 5 minutes. You will notice that a good amount of steam has built up, which is called as the pehli bhaap, meaning first steam.. Then take a flat dosa tawa and keep it below the vessel (so that the bottom does not burn and it slow cooks evenly) and lower the heat to simmer and let it slow cook for 30 minutes, until done. Remove from heat, and have a quick look to see if the rice has cooked and stick a fork through to test the meat (be careful as there will a lot of steam, do not burn yourselves). If it needs to cook a little longer, cover again tightly with the lid/foil again and cook for a further 10-15 minutes. when it is done and wait for 10 mins before mixing the rice with meat, and serve on a large serving platter. For a special touch, garnish with more fried onions, cilantro and mint leaves, toasted/fried almonds or cashewnuts or pinenuts or raisins and quartered hard boiled eggs.
Oven Method:
1. Follow the above steps until step 7.
2. Preheat the oven to 450°F.
3. Cook the assembled biryani in the vessel on stove-top on high heat for 5 minutes, until nice steam has built up, which is called as the pehli bhaap, meaning first steam. Immediately transfer this vessel in the pre-heated oven for 20 minutes. After that, turn the oven setting to 300°F and bake it for further 15 minutes, after which have a quick look to see if the rice has cooked and stick a fork through to test the meat (be careful as there will a lot of steam, do not burn yourselves). If it needs to cook a little longer, cover again tightly with the lid/foil again and cook for a furthur 15 minutes. Remove from oven when it is done and wait for 10 mins before mixing the rice with meat, and serve on a large serving platter. For a special touch, garnish with more fried onions, cilantro and mint leaves, toasted/fried almonds or cashewnuts or pinenuts or raisins and quartered hard boiled eggs.

Serve this Biryani along with Mirchi Ka Salan or Baghare baingan or Kaddu ka Dalcha or Tamatar ka Kut or plain and simple Dahi ki Chutney for a sumptuous Hyderabadi meal.

This lajawaab biryani is my contribution to the “The Hyderabadi Bakr-Eid Food Festival-’09” that I am hosting on my blog. The event is on and you can all send me your Bakr-Eid special recipes until December 31, 2009. Click on the link for more details.

Here are other versions of Kachchey Gosht ki Biryani from some of my fellow food blogger buddies:
1. Yasmeen’s version of Kachchey Gosht ki Biryani
2. Anjum’s version of Kachchey Gosht ki Biryani
3. Foodgoddess’s version of Kachchey Gosht ki Biryani

Luv,
Mona

My earnest thanks to all those who nominated my blog ‘Zaiqa’ for ‘Best Food Indiblog‘. I am honored. Also my heartfelt congratulations to all the other nominees as well!

The polling for the final winners has started. To vote-click here, or on the logo above. The polls will be held until December 10th ’09 and the results will be announced by December 15th ’09. Check out all the nominees and cast your vote for your favorite blog. You will be asked to register with a valid email address to be able to cast your votes. Enjoy!

Luv,
Mona

The Prophet (صَلَّى اللَّهُ عَلَيْهِ وَسَلَّمَ) said in an authentic hadeeth: “The best days in this life are the (first) ten days of Dhu’l-Hijjah”. Dhul-Hijjah (the Month of Hajj) is the 12th month of the Islamic calendar. It is during this month that Hajj(annual pilgrimage of Muslims to Mecca) takes place.

The Prophet (صَلَّى اللَّهُ عَلَيْهِ وَسَلَّمَ) has also said: “The greatest days in the scale of Allaah are the days of An-Nahr and Al-Qarr” (Abu Daawood). The day of An-Nahr is the major day of Hajj and the day of Eid; the day of Al-Qarr is the following day. Virtuous deeds have a magnified position during these days. The Prophet (صَلَّى اللَّهُ عَلَيْهِ وَسَلَّمَ) said: “There are no days in which righteous deeds are more beloved to Allaah than the (first) ten days of Dhu’l-Hijjah” (Ad-Daarimi).

Millions of Haji‘s performing Hajj at Masjid-al-Haram in Saudi Arabia (source:flickr)

The second Muslim festival Eid-ul-Adha falls on the 10th of Dhu’l-Hiijjah, the Youm-e-Nahr (day of sacrifice) (this year on the 27th Nov ’09). On this day, in memory of the sacrifice of Prophet Ibrahim [on him be peace], an animal sacrifice is offered by Muslims all over.

It is only a matter of only a few days from today the muslims from all around the world will be celebrating Bakr-Eid inshallah.

In the spirit of Eid, I announce Season-I of the “Hyderabadi Bakr-Eid Food Festival-’09” on my blog, and invite all Hyderabadis from all around the world to send me Bakr-Eid special recipes. Inshallah I will post the round-up of all entries in the first week of January 2010.

The logo for the event is:

Feel free to use the logo.

Inshallah I plan to host this event every year on my blog during Bakr-Eid, so that people can share the recipes of the dishes they prepare using ‘Qurbani ka gosht’.

The rules of the event are as follows:

1. Both bloggers as well as non-bloggers can send me Hyderabadi special recipes of the food with pictures that you prepare using ‘Qurbani ka gosht’ after the Bakr-Eid (Eid-ul-Adha). It can be a snack, curry, kawab, etc whatever you wish.
2. There is no limit to the number of entries per person. Bloggers should link their post to this announcement page. Mail me the entries to zaiqa.mona@gmail.com by December 31 ,2009 with following details :

• Your Name and blog/website title (if you have one)
• Recipe link (non-bloggers include the complete recipe)
• A Picture of the food (300 pixels width)

So, spread the word and send me your entries. Inshallah looking forward to a delicious spread.

Update: The grand round-up of all the entries has been published here. Enjoy the delicacies!

Luv,
Mona