Hyderabadi Mirchon Key Salan, How To Make It, hydaerabadi mirchon key salan how to mak Options

[jemima_naved]

Does anybody knows how to make mirchon key salan dish, is anybody here from hyderabad india or pak, who can help me out. There one more dish called tomotooe cut anybody knows about it from hyderabad

[parang]

There you go :

Haiderabadi Mirchon Ka Salan

[jemima_naved]

Thankz!!, that was so kind of you

[jaminaveed]

Can anybody tell me how to make hyderabadi kacchay gosht ki biryani.

[Rinoa]

kacchay gosht ki biryani? you mean kachhi biryani?

[jaminaveed]

kacchay gosht ki biryani? you mean kachhi biryani?

I meant kacchay (raw meat) gosht ki biryani, I believe in this recipe the meat layered in rice is uncooked.
Please share if you know Kacchi Biryani, I would like to try it too.

[jaminaveed]

I found it on net,havent treid it yet.

Hyderabadi Biryani

Ingredients

Meat - 1 KG Boneless
Basmati Rice - 1/2kg
Onion - 2 Big
Lime Juice - 1/4 Cup
Curd - 500 GM
Ginger Garlic Paste - 4-6 Tsp.
Red Chilli Powder - 1/2 Tsp.
Green Chilli - 4-6 grind into fine past
Shazeera - A Pinch of Shazeera
Clove - 1-2
Cinamon - 1-2
Cardamon - 2-3
Coriander Leaves - A bunch finely chopped
Mint leaves - 8-10 sticks - Plucked only leaves
Safron - 2 pinch of safron, immerse in water
Safron color - A pinch of color liquified with water
Ghee - 2 Tsp.
Oil - 2 Cup oil
Salt - To taste

Method:


Cut the meat into 4" square pieces and wash it
Add ginger garlic paste to the washed meat and Marinate it for 1 hour.
While marinating you cut the onions thinly lengthwise and Fry the onions in the oil on low flame till it becomes golden brown.
Now remove the golden brown onions from the oil and spread it on the plate, when it cool then crush it with your hand.
Now add the curd 3/4 part of crushed fried onion, Red chilli powder, Green chilli paste, Cinamon, Cardamon, Shazeera, Clove, Coriander leaves, Mint leaves and safron water, salt to taste and remaining part of the oil into this marinated meat and leave for one hour.
After one hour take basmati rice and washed and now pour water into the rice as you cook it and add salt one tea spoon, Cinamon, Cardamon, Shazeera, Clove, Coriander leave, mint leave, Green chilli 2 cut into lenght wise. Now put on flame but when rice start cooking when the rice becomes half cookded. Then remove it flame. Drain out the water completly. Now spread this half cooked rice on the marinated meat. Upon the rice layer you spread lime juice, saffron color and ghee and remaining part of the crushed onion.
Now cover the utensil with lid tightly. Keep it on a very low flame After 1/2 hour exactly take it out from the flame.
Now your delicious tasty Hyderabadi Biryani is ready to eat.
Serve hot with curd chutney or with Bagare Baigan Curry.

[Pagal9211]

my mom makes the best kachay gosht kee biryaani !! but then she's an expert in all those hyderbadi dishes .. lets see .. hmm bagharey beingun (can't stand beingun.. ) double ka meetha .. oh so many of those dishes .. m hungry now .. i miss my mom ...i always get a big thump on my big when i tell her hyderabadi barey fasadi

[jemima_naved]

i like it too.........kachey ghost ke biryaani..........mirchon key salan..................tamatar cut.........bagharey baigun...............double ke meetha...........khobani ka halwa...............khajoor ka halwa.............khati daaal............umm anything else left or i got allll

[RitzCracker]

^^Moon mai paani aaraha hai.....damn, kab hogeee Shaaaadiiiiiiiii.......

[WhyToBan_MP19]

I love hydro food..

[hasaanbhutta]

can anyone here tell me what 'shazeera' is ?

an english translation would be AWESOME ......

never mind guys...

found it on an indian website

Shazeera (Kala jeera or Caraway seeds)

This post has been edited by hasaanbhutta: Aug 24 2005, 10:31 AM

[WhyToBan_MP19]

u got it...

[lust86]

ahh u should so ask my mom..she has that DOWN!..

[ApHrOdItE]

why is the topic title and topic description the same?

[Paki4Life]

I myself am an expert in Kachay Gosht ki Biryani... My in-laws and husband love it and i make it almost once a week for them... though I prefer making it with Chicken cuz its faster to cook... when i make it with goat/lamb, the rice gets too soft... Here's the general recipe... can't tell amounts cuz i make it by andaaza:

Marinate chicken with fried onions (shud be red and just crush it with hand, dont blend), yoghurt (put a lot of yoghurt and onions if u want a lot of masala), chopped green peppers (dont use red mirchi powder, the taste wont be the same), chopped mint leaves, ghee, garam masala powder, salt, ginger garlic paste. Leave this to marinate atleast 4-5 hours if its chicken, and 12 hours if its lamb/goat.

Meanwhile prepare for the rice by putting all these ingredients out cuz the rice gets ruined if u start looking for everything while doing the damm... mix food color or zaafran (saffron) in milk, chop corriander, a few green peppers (whole, dont chop), garam masala powder, friend onions, butter or ghee, lemon juice...

Boil water, when it starts getting hot, put whole garam masala (long, big ilaichi- the black one, kala zeera, whole black pepper, cinnamon sticks) and a little bit of oil so that the rice grains dont stick to each other (something i learned from my mommy) and salt... when the water comes to boil, put the rice in and boil slightly (i keep the mark by checking the rice and i strain it when the rice grain gets 3-4 lines on 'em lol... cook it a lot less than u normally would for regular biryani cuz it has to cook more with the chicken...)
Once u strain the rice, leave a thin layer of rice on the bottom of the pot because the chicken/meat tends to stick so if there's rice on the bottom, that'll stick, not the meat... dump the marinated chicken in the pateela, and cover the chicken with rice. cut the butter stick into 4 pieces and put each piece in a different part of the pot. pour the lemon juice over the rice, i like to make a smilie face with the color/saffron milk sticking the green peppers in the rice as eyes lol... then put the corriander, fried onions and sprinkle a bit of garam masala powder. Cover the pot completely with foil and then the cover so that no steam gets out. leave it on high heat for a while (maybe 10 mins) after that turn it to medium... if u have a burner, its better than an electric stove cuz the heat gets everywhere... but to be on the safe side, rotate the pot every 10 mins so that the meat cooks evenly. After about 30-35 mins, u'll smell the biryani cuz of immense steam coming out of the pot... u might wanna check if the rice looks properly cooked... if so u can turn it off... if there's no steam coming out, then leave it a few minutes more...

It's a lot of guess work (or andaaza) but once u make it a few times u'll be a pro at it... I hope i didn't leave anything out... Well, enjoy the biryani...
if u have any questions, feel free to ask... This is the most authentic Hyderabadi recipe i can give you... "to shak nakko karo, hum hyderabadi hich hain... hao"

This post has been edited by Paki4Life: Nov 1 2005, 07:51 PM

[Paki4Life]

Hehe... It's me again... My aunt gave me a copy of her personal cookbook as a wedding gift... She's American but her susral (my family) is very strong hydro, so she gathered the recipes from all the old aunties in the family... Hope u enjoy it... My Aunt's only request was that if i share the recipes with anyone, and they enjoy it, she wants them to remember her in her prayers (she's very religious Mashallah)... so if u like the recipes please remember her and me in ur duas


Timaatar ka Kut:

Sauce Ingredients:
5 Tomatoes or 1 can diced tomatoes and a fresh tomato
1 onion
1Tb desecrated coconut, roasted
1 Tb coriander seeds, roasted in a frying pan and ground
1/2 Tb cumin seeds, roasted and ground
1 1/2 tsp garlic paste, 1 1/2 tsp ginger paste, 3/4 tsp red chili, 1 tsp salt (or to taste)
1 Tb tamarind, soak in 1 cup water and rub pulp from seeds - discard seeds - use pulp and water

Method:
Blend the onion with 2 cups water. In a medium size pot mix the blended onions with the desecrated coconut, all spices, and the tamarind water and pureed tomatoes. Cook until it thickens to the consistency of tomato soup.

Baghaar:
(I like to call it the smelly part... prepare for this by lighting 2-3 scented candles in the kitchen, opening windows in the whole house and turning the exhaust on high lol )
Heat 6 Tbsp oil in a frying pan. Add 10-12 methi seeds (fenugreek) and brown.
Add 2 tsp cumin seeds and brown. Add 2 dry chillies and brown. Add 4 cloves garlic sliced in half and brown. Add 8-10 curry pata leaves and cover quickly. Fry for about 1 minute. Remove from heat and pour over the top of the tomato sauce and cover quickly. After a few minutes, pour into a serving dish.

Boil a few eggs, remove shells and cut the eggs in half lengthwise and place the eggs yellow side up in the sauce. (this is optional some ppl like it some dont)

Enjoy as a side dish

[RitzCracker]

Wow, lots of Hyderabadi dishes. My grandmom was from Hyderabad, she used to give out her Bhagarai Baigan recipes to other non nakkoo relatives. Now its time to change this food recipes gear towards Bhagarai Baigans.

[Strawbary Cheeks]

Oh JazakAllah paki4life for sharing these recipes I am not hyderabdi...but Allah ka shukar can make really good Biryani and Bhagaray bengan i will try ur recipies too

This post has been edited by Strawbary Cheeks: Nov 5 2005, 12:12 PM

[Nosheen]

I myself am an expert in Kachay Gosht ki Biryani... My in-laws and husband love it and i make it almost once a week for them... though I prefer making it with Chicken cuz its faster to cook... when i make it with goat/lamb, the rice gets too soft... Here's the general recipe... can't tell amounts cuz i make it by andaaza:

Marinate chicken with fried onions (shud be red and just crush it with hand, dont blend), yoghurt (put a lot of yoghurt and onions if u want a lot of masala), chopped green peppers (dont use red mirchi powder, the taste wont be the same), chopped mint leaves, ghee, garam masala powder, salt, ginger garlic paste. Leave this to marinate atleast 4-5 hours if its chicken, and 12 hours if its lamb/goat.

Meanwhile prepare for the rice by putting all these ingredients out cuz the rice gets ruined if u start looking for everything while doing the damm... mix food color or zaafran (saffron) in milk, chop corriander, a few green peppers (whole, dont chop), garam masala powder, friend onions, butter or ghee, lemon juice...

Boil water, when it starts getting hot, put whole garam masala (long, big ilaichi- the black one, kala zeera, whole black pepper, cinnamon sticks) and a little bit of oil so that the rice grains dont stick to each other (something i learned from my mommy) and salt... when the water comes to boil, put the rice in and boil slightly (i keep the mark by checking the rice and i strain it when the rice grain gets 3-4 lines on 'em lol... cook it a lot less than u normally would for regular biryani cuz it has to cook more with the chicken...)
Once u strain the rice, leave a thin layer of rice on the bottom of the pot because the chicken/meat tends to stick so if there's rice on the bottom, that'll stick, not the meat... dump the marinated chicken in the pateela, and cover the chicken with rice. cut the butter stick into 4 pieces and put each piece in a different part of the pot. pour the lemon juice over the rice, i like to make a smilie face with the color/saffron milk sticking the green peppers in the rice as eyes lol... then put the corriander, fried onions and sprinkle a bit of garam masala powder. Cover the pot completely with foil and then the cover so that no steam gets out. leave it on high heat for a while (maybe 10 mins) after that turn it to medium... if u have a burner, its better than an electric stove cuz the heat gets everywhere... but to be on the safe side, rotate the pot every 10 mins so that the meat cooks evenly. After about 30-35 mins, u'll smell the biryani cuz of immense steam coming out of the pot... u might wanna check if the rice looks properly cooked... if so u can turn it off... if there's no steam coming out, then leave it a few minutes more...

It's a lot of guess work (or andaaza) but once u make it a few times u'll be a pro at it... I hope i didn't leave anything out... Well, enjoy the biryani...
if u have any questions, feel free to ask... This is the most authentic Hyderabadi recipe i can give you... "to shak nakko karo, hum hyderabadi hich hain... hao" 

thanks for the recipe...

U got married u enver told us

[Desi MC]

get Kokab Khawaja cookin book

[Paki4Life]

thanks for the recipe...

U got married u enver told us

LOL... maybe u didn't ask

hehe, no actually I did mention it on my "Paki In Da House" thread where I made my grand return... plus i've mentioned being married in a couple hundred thread U just have to look hard