Zaiqa

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

Perhaps one of the most simplest yet ambrosial meat preparations, made very often in Hyderabadi households, that I love to prepare for my family is Tala huwa Gosht, which means Sautéed meat. Simple seasonings, an aromatic baghaar, and lemon juice are the main flavoring ingredients.

Tala huwa Gosht – Sautéed meat in aromatic spices and herbs

Enjoy this delicious Hyderabadi meat preperation along with Tamatar ki dal, or Khatti dal and Baghara Chawal or plain Khushka.

Tala huwa Gosht – Sautéed meat in aromatic spices and herbs

Ingredients:

Boneless Veal/Mutton meat – 650 gms, washed and drained, cut into small bite size pieces
Sliced yellow onions – 100 gms
Water – 1/2 cup
Red chilli powder – 1 tsp
Salt – 2 tsp
Turmeric powder – 1/4 tsp
Ginger-garlic paste – 2 tbsp
For Baghaar:

Canola oil – 2 tbsp
Cumin seeds – 1 tbsp
Curry leaves – 1 sprig
Cilantro – 1/4 cup, finely chopped, loosely packed
Mint leaves – 1/4 cup, finely chopped, loosely packed
Green chillies – 4, each cit into two, then slit into halves in the middle

Black papper powder – 1/2 tsp
Kawabchini – 1/2 tsp, dry roasted in a stovetop frying pan and cooled; once cooled, finely powdered
Lemon juice – 2 tbsp

Method:

1. In a pressure cooker, add the meat, onion, water, red chilli powder, salt, turmeric and ginger-garlic paste. Mix well. Cover and pressure cook for a few minutes until the meat is soft and tender. Make sure it not tough at all.
2. Meanwhile, in a kadai or wok at medium high heat, prepare Baghaar. Pour in oil and as soon as it warms up add the cumin seeds. As the seeds splutter, add the curry leaves, finely chopped cilantro and mint, slit green chillies and fry for just a few seconds and remove from heat. Keep aside.
3. Once the meat is done, let it cook uncovered until all of the liquid has been evaporated. Once almost dry, add it all to the baghaar in the kadai and mix well. Add black pepper power, kawabchini powder and lemon juice. Cook it for 5-10 minutes in the kadai at medium heat and serve immediately.

This recipe is also being featured in the HomeAway.co.uk Travel Cookbook.

Luv,
Mona

Any Indian restaurants are sure to list Paneer Butter Masala on their menu. One of the favorites of any Indian, this North-Indian curry is rich, creamy and pleasing to the eye with its bright orange-red color.

Paneer Butter Masala

I usually prepare my own home-made Paneer at home. But occasionally I get it from the stores to simplify my work. The usual ready made brands that I trust and buy usually are Nanak and Mother dairy. Recently I had got Paneer manufactured under ‘Nanak’ brand name, and it was a totally bad experience for me. The paneer block had bits of egg-shell like pieces in it (which when I had later contacted their Manager, I was told that the pieces were scales of deposited calcium chloride from the surface of the tubes in which the coagulation of milk takes place, which look like egg shells, he also apologized for it and asked if he could replace the product). It was totally unpleasant, and I hence had to discard the curry I had prepared using it, as I did not like the feeling of a crunchy Paneer.

The following is my sisters recipe, which I thoroughly enjoyed eating along with fresh warm Methi wale Naan.

Butter Paneer Masala – Paneer in rich buttery tomato-cream sauce

Home-made Paneer block – 400 gms
Tomatoes – 4, medium sized, chopped
Long green chillies – 2, chopped
Ginger garlic paste – 1 tsp
Onion – 1, large, finely sliced
Coriander powder – 1 tbsp
Garam masala – 1 tsp
Red chilli powder – 2 tsp
Kasuri methi – 1 tsp
Tomato Ketchup – 1 tbsp (I used Heinz)
Canned Tomato puree – 2 1/2 tsp
Half and half cream – 1 cup
Salt – to taste
Cashew nuts – handful, whole
Unsalted Butter

Fried Paneer cubes (Paneer is Indian Cheese)

Method:

1. Cut the paneer block into rectangular bite size pieces. Heat Canola oil in a pan, and shallow fry the paneer pieces until lightly browned on all sides. Remove using a slotted spoon onto a paper towel lined platter. Keep aside. Also, fry the sliced onions and cashew nuts individually in the same oil until golden brown. Remove using a slotted spoon onto a platter and keep aside.
2. Add the chopped tomatoes and green chillies into a blender and blend into a smooth puree.
3. Heat 2 tbsp butter in a medium sized saucepan at medium heat and as soon as it warms up, add the ginger garlic paste. Fry for a minute. Add the fried onion and mix well. Pour in the pureed tomato+chilli paste. Add coriander powder, garam masala, red chilli powder, kasuri methi, tomato ketchup and tomato puree. Let cook for 5 minutes covered on simmer.
4. Pour in half and half cream and salt. Mix well. Simmer uncovered for 5 minutes. Add the fried paneer pieces and let it cook for a further 3-5 minutes. Garnish with chopped cilantro and fried cashew nuts and serve.

Luv,
Mona

Pickles are Indian specialities, enjoyed at breakfasts, at meals, or as an accompaniment to a snack . Each household has their own twist on the pickles that they prepare yearly using freshly available seasonal fruits and vegetables. Among those pickles, mango pickle and lemon or green lime pickle are the two classic indian pickles prepared most commonly in every household, and also easily available at the stores in various varieties.

Fresh Lemons

In todays express lifestyle, the art of making pickles at home is slowly sinking into the mists of time. It only takes a little time, effort and love to prepare these indulgences at home, with your own control on the amount of spices as well as the quality of the product. The following is my mothers recipe for Lemon or Lime pickle.

Note: Pickling is a bacteriostatic method of food preservation, in which the micro-organisms are unable to grow in food. Salt is the main ingredient used as the preservative. Throughout the preperation, take precautions and use only dry spoons for mixing and transfering purpose. Make sure the utensils you are using for making the pickle are absolutely moisture free. Otherwise the pickle will spoil and there are chances of fungus/mould formation. Pickles should never be sored in glazed jars.

Enjoy about a teaspoon of this pickle along with your meals, as an accompaniment to your breakfast or a snack.

Nimbu ka Achaar – Lemon/Lime Pickle
Makes: about 2.5 lb

The procedure includes the following steps which are later described in detail below:

1. Wash and wipe lemons or limes. Chop the 10 lemons or limes, add juice of 2 lemons or limes, mix salt and turmeric and keep aside for 3 days covered in a glass jar with tight lid at room temperature. Shake the bottle gently twice everday so that all the pieces are soaked in the juices.
2. After 3 days, add the powdered pickle spices and the tempering/baghaar to the pickle. Mix well.  Transfer to air tight pickle jars and store in the refrigerator for 1 or 2 weeks for the lemon or lime pieces to ferment. The pickle is ready to be used once the skin of the lemons or limes is soft.

Detailed Procedure:

Lemon or Lime – 10, blemish free, ripe and juicy
Juice of fresh lemons or limes
Iodine free Salt – 2 tbsp
Turmeric powder – 1/3 tsp

Cut lemons mixed with turmeric powder, lemon juice and salt in a large glass dish

Choose blemish free, good quality, preferably organic lemons or limes. I am never able to find thin-skinned lemons where I live, so I prepare pickle using thick skinned lemons or green limes, and have kind of got used to them. Infact the thick pickled lemon skin tastes delicious! Wash them and pat them completely dry using a dry cloth. You can also spread them out on a tray and place it under the sun to complately air dry for 1 or 2 hours. If the skin of the lemons you are using is thick (like mine, see the pictures), discard the thick top stalk part and bottom of the lemons and chop up 10 lemons into small quarters and put into a sterilized glass jar with a tight non-metallic lid. This need not be done for limes as they have a thinner skin. Cutting off the top and bottom is also not required if the skin of the lemons you are using is thin. The skin of Indian lemons is usually thin, whereas the lemons that are available elsewhere are quite thick. Discard the seeds. Add salt, turmeric powder and lemon/lime juice to the jar so that all the pieces are covered in the juice and mix well. Keep the jar in a dark place at room temperature for 3 days. Gently shake the jar twice every day.

Red chilli powder – 2 tbsp
Dry Roasted Cumin seed powder – 2 tbsp
Dry Roasted Coriander seed powder -1 tbsp
Dry Roasted Black Mustard seed powder – 1 tsp
Dried Chickpeas/Kabuli Chana – washed and pat dried completely (optional)
Garlic pods – 3
Small green chillies – 4, washed, and completely pat dried, roughly chopped

After 3 days, the lemon/lime pieces will have released a lot of juices. Add and mix all the above ingredients into the chopped lemon/lime quarters with its juices in the glass jar using a dry spoon and keep aside. Now prepare the baghaar or the tempering. (the dried chickpeas and garlic pods turn soft, suitable for eating, upon fermentation and acquire a tangy taste in the pickle).

Freshly prepared Lemon pickle ready to be set aside in the refrigerator to mature

Baghaar or the Tempering:

Canola oil – 1/2 cup
Nigella seeds/Kalonji – 1 tsp
Black mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Dried red chilli – 2

In a pan, heat oil at medium high heat and as soon as it warms up add the remaining ingredients and mix well. In a few seconds they start to splutter. Remove from heat and keep aside. Take care not to burn the spices. Let it cool down and come to room temperature. This is the baghaar or tempering. Once the baghaar is cooled, carefully pour it into the lemon/lime pickle jar.

Lemon pickle ready to be eaten with its skin all nicely softened after 2 months

Store this freshly prepared lemon/lime pickle in the refrigerator to slowly ferment for about a week or two. Fermentation process renders fruits soft and and the fruits take on an additional aroma and flavor of spices. Mould growth is prevented by the use of a tight lid, by which air is prevented from coming in contact. Make sure that you use a completely dry spoon to use the pickle when you feel like eating it, and cover it and store in the refrigerator as soon as possible for a long life. Keep rotating and turning the jar frequently in the refrigerator. Check if the skin of the lemon/lime is soft enough. If you have used thick lemons, you might have to wait a little longer. I kept the pickle jar unopened for 3 months in the refrigerator, before I used it.

Luv,
Mona

No wedding banquet in Hyderabad in earlier days were witnessed sans Luqmi in the menu, as a starter paired along with Qimah Kawab. Today other sophisticated entrées make their appearance on the wedding banquet tables. Luqmi is not much seen so nowadays, but it not forgotten, it is still one of every Hyderabadis most favorite snack.

Luqmi has Persian origins, and now is a popular Hyderabadi snack. Other snacks like Osmania biscuit, Pauna chai, Irani chai, etc all have Persian origins and made a mark in Hyderabad. Irani cafes in Hyderabad, seen at every other corner, selling these snacks and refreshments are always crowded with locals. Luqmi is preferred as a starter in the menu, a rectangular parcel stuffed with sauteed minced mutton cooked with a hint of spices and a delicious lemony zing to please your palate.

My miya yesterday had requested me to prepare a few Luqmi for the إفطار and الحمد لله he loved them.

Qimah – Minced meat (the filling)

Ingredients:

Qimah~Minced Veal/Lamb/Sheep meat – 700 gms
Onion -1, large, finely sliced
Cumin seeds – 2 tsp
Ginger garlic paste – 1 tbsp
Cilantro – 2 tbsp
Long green chillies – 3, chopped finely
Red chilli powder – 2 tsp
Salt – 2 tsp
Turmeric – 1/4 tsp
Lemon juice – 3 tbsp
Cashewnuts – chopped, handful

Qimah – Minced meat

Method:

In a large frying pan, pour oil and as soon as it warms up, add the onion and fry until evenly golden brown in color. Add the cumin seeds, ginger garlic paste, cilantro and green chillies. Fry for a few seconds. Add the minced meat and cook mixing it well. Add the red chilli powder, salt and turmeric. Mix well and cook stirring frequently until all the moisture has been dried up. Pour lemon juice, and add the chopped cashewnuts, mix well and remove from heat. Let it cool down completely.

Luqmi – Minced meat stuffed parcels
Makes – 15 Luqmi

Ingredients:

Whole wheat flour/Durum Atta – 2 1/2 cups+extra for dusting (you can also use All-Purpose flour/Maida instead)
Semolina/Sooji – 1/2 cup
Salt – 1 tsp
Yogurt – 1/3 cup
Warm water/milk – 1/4 cup
Ghee – 1 tbsp
Canola oil to deep fry

Luqmi – Minced meat stuffed parcels

Method:

1. In a mixing bowl, add all the above ingredients except ghee and oil and working with your fingers, form a soft dough. Add a few more sprinkles of warm water if needed to form the soft dough. Once the dough has formed into a ball, smear ghee and cover with a lid. Keep aside for 40 minutes.
2. Knead the dough for 3-5 minutes. Form the dough into 30 equal size balls and cover them all with a damp kitchen towel. Also divide the prepared Qimah filling into 15 equal portions. Pour cool water into a cup and keep aside.
3. Dust with extra flour and roll out two dough balls, one at a time into 8 cm in diameter circle each, using your rolling pin on the work surface. Make sure the rolled out circles are not very thin, they should be just a little bit thick. Place a potion of the divided Qimah filling in the center of the rolled out dough circle. Dip your fingers into water and smear lightly on the entire outer edge of the dough circle. Gently place the second rolled out disc over the filling and press the edges of the dough circle to seal them. Using a pizza cutter cut out the extra outer edges of the dough to shape into a rectangle. (You can collect the scraps until the last luqmi is done and roll it out into a ball and repeat the procedure again). With your fingers, press the edges once again to make sure they are sealed. Crimp the edges with a fork to form a pattern. Repeat until all the luqmi is prepared. Keep them on a tray, covered with a towel, until all are ready to deep fry.
4. Heat oil to deep fry in a kadai. Depending on the size of your kadai, you can fry the luqmi, one or two at a time, until lightly browned on both sides. Remove using a slotted spoon into a wire mesh strainer for the extra oil to drain away. Serve them warm.

Head over to Muneeba’s blog and have a look at her version of Luqmi. Enjoy!

Luv,
Mona