1 Briyani Dalcha: Hyderbadi Dalcha
2 Briyani Gravy: Mutton & Lentil Dalcha
vahChef Kachi Method for Lamb Briyani
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Jeera Aloo or Cumin Potato dish to go with yr mutton curry. Aloo is potato
How to Prepare Saffron
Ingredient Cost & Source
DAAWAT Select Basmati Rice, Premium Quality $18.90, 5kg Pack from Sheng Shiong Supermart
a. Corner provision store at corner of Serangoon Rd/Buffalo Rd junction
- Shan briyani pack, $1.70
- 1 piece nutmeg nut $0.50 - only a little suffice to spice up curry, don't use too - much as it has strong flavor.
- 1 pack 30g Tong roasted cashew with macademia, $1.30
- 1 pack crispy shallot, $2
- 1 cup yogurt, 200g $1.30. TIP: Use this yogurt to make a new 1-litre batch yogurt from 3-4 T of culture.
Chia's Veg
- $1.80 - fresh coriander bundle, 1-2 cups, fresh mint leaves, 1-2 cups.
Tek Kha market
Ensure the butcher give you large meat chunks for lamb biryani, not small pieces!!
- 1 kg fresh lamb from foreleg - $11 w/o bone ($18 per kg with bone, $22 w/o bone) and from another stall, $10 with bone.
- Red onion, 1.3 kg S$2 @ S$1.5 per kg.
Extra:
Baba's Chili Powder $1.10
Housebrand Biryani Masala $1.30
Purchased some time back:
- Spanish Saffron Thread (Minister brand) $4 per box.
PROCEDURE
Ingredients:
Saffron - tumeric, if desired
Basmatic Rice 3 cups, washed and soaked for 15 min
Lamb 500-700 g - used 0.9kg foreleg lamb and 100 g bone.
Red Onion 3 med, 250g sliced
Tomatoes 3 med sized, 250g cubed
Fresh coriander, 1/2 c, chopped
Mint leaves, 1/2 c, chopped
Yogurt, plain, 1 ciup / 200g, whipped
Oil / ghee, 1 cup / 200g
Shan Briyani Masala, one packet
Method:
1. Fill half of pressure cooker pot with water. Place 100g bone with 2 pieces lamb in PC and turn on medium-high heat. Let whistle blow for 30 min. Turn off PC and when cool check water level in pot. Repeat again for another 30 min. By this time the lamb stock should be really intense and aromatic.
2. Add 6 cups lamb stock from PC in a pot. Adjust fire to simmer the lamb stock.
Steps of Cooking - Direction from Shan Masala PackThis is the Pakhi way - fry raw meat with spices. I prefer the Kacchi - marinade raw, uncooked meat in marinade for 8 hrs or longer.
3. Heat oil and ghee and fry the onion until golden. Add meat and stir fry for few minutes. Add to simmering stock. Let it simmer for 25 min or longer. Check for stock level and meat tenderness. Add hot water if the stock level is too low. When the lamb is 3/4 tender, open wok cover to allow the stock to reduce and concentrate, leaving the lamb pieces in little liquid. Eye-ball.
4. Add tomatoes, yogurt, and Shan Biryani Masala. TIP: Stir fry the masala separately in a wok from the lamb meat. Stir fry until oil begins to separate from the masala. This will avoid over-cooking the already tender lamb pieces. Then keep aside.
Do the rice-soaking preparation, boiling until 3/4 tender, and layering the following day to cook in a sealed pot to give your guests freshly made aromatic basmati rice.
5. Separately in 12 cups of boiling water, add 2 T Shan salt and the soaked rice. TIP: Add 3 green cardamon and 2 cloves to flavor the rice. Boil until the rice is 3/4 tender. Then drain it thoroughly.
6. Layer the rice and meat curry in two layers. Spread coriander and mint leaves. Sprinkle a pinch of yellow tumeric, if desired. TIP: Prepare saffron in milk and sprinkle on the top rice layer. Drizzle a bit of oil on the top layer.
7. TIP: Separately fry and sprinkle golden-browned fried red onion strips (or crispy shallots?) onto the layer.
8. Cover and seal and cook on low heat for add'l 15> min - check - until done. Turn off heat and leave for 15 min?.
9. TIP: Add Tong honey roasted cashew nuts to finished cooked rice as a condiment. Also make pickled cucumber or acar as a side dish.
Serve hot with salad and raita.
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Side Gravy for Biryani Recipe
1: Side Gravy for Biryani Recipe
2: Side Gravy 2
3. Vid: Chickpea Gravy - Punjabi Chole-sanjeev
4. Vid: Punjabi Chole Gravy - Manjula
5. Vid: Chana Masala Chole Chana - Chickpea Chana - vahChef
6. Vid: Chole Bhature - Bhature recipe with Quick Chickpea Masala
7. Vid: Cottage Cheese & Pea Gravy - sanjeev
8. Vid: Beans in Tomato Sauce Gravy - Indian Style
9. Vid: Raita recipes : Simply recipe cucumber-mint aita and also here.
10. Dalcha - Popular, rated 4.3 by 161 readers
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Recipe for dalcha (derived from dal salna):
This is called 'Dalcha' or 'Dalsa' and it is a must whenever we make biriyani in the South. Iam pretty sure this is the stuff that you are looking for. The bones from the mutton is what gives this dish its flavor. For vegetarians, this can be made omitting the mutton pieces. You should use only country vegetables like brinjal, raw plaintain (valakkai), drumsticks, white pumpkin (poosinikkai)etc.
Cook half cup toovar dal,1tbsp chana dal,1tbsp of oil, quarter tsp of turmeric powder along with bony pieces of mutton. Keep aside.
In a li'l oil, splutter mustard seeds, cummin seeds, fenugreek seeds, few whole spices like cardamom, cloves, cinnamon, choppped shallots or onions, chopped garlic, curry leaves. Saute well.Add 0.25 tsp of turmeric powder, 1 tbsp of red chilli powder, 1 tsp of coriander powder, 1 tsp of jeera powder. Now add vegetables cut into bite size pieces along with 1 or 2 tomatoes. Add the dal mixture prepared above, salt and tamarind juice. Cook until the veggies are done. Add 0.5 tsp of garam masala and simmer well. Garnish with coriander leaves.
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KADDU KA DALCHA RECIPE
Kaddu Ka Dalcha is a very famous Hyderabadi recipe. Learn how to make/prepare Kadu Ka Dalcha by following this easy recipe.
http://www.indobase.com/recipes/deta...-ka-dalcha.php
http://www.indobase.com/recipes/reci...-ka-dalcha.jpg
Ingredients:
• 1 Medium sized kaddu (pumpkin)
• 250 gms Chanay ki dal
• 250 gms Tomatoes
• 150 gms Cooking oil
• 2 Onions
• 2 tsp Red chilly powder
• 50 gm Tamarind
• 3 gm Shiazira, grounded
• 1 Katta kotmir
• 1 Katta kariapak
• 10 Green chilies, chopped
• 1 tbsp Ginger-garlic paste
• 1/2 tsp Turmeric
• 5 gm Dalchini (cinnamon)
• 5 gm Grounded eaichi
• 2 tsp Powdered jaggery
• Salt to taste
How to make Kaddu Ka Dalcha:
• Wash and cut the bottle gourd (kaddu) into pieces.
• Dip the tamarind in a cup of water & squeeze to prepare sour tamarind water.
• After washing the chana dal, boil it properly.
• Grind it to paste. Add the tamarind water along with 2 glasses of water.
• Keep the broth ready.
• Fry chopped onion and kaddu in oil.
• Add ginger-garlic paste, red chilly powder, haldi and salt according to taste.
• Add chopped tomatoes.
• Pour water and cook tomatoes & kaddu properly.
• Add the Broth of the chana dal to the kaddu mixture followed by sprinkle of turmeric, dalchini, elaichi, and shiazira.
• After this, add kariapak, green chillies, jaggery powder & kotmir.
• Boil it for few minutes.
• Now Pumpkin Dalcha is ready to serve.
Serve briyani with: Tomato Raita Cucumber Raita
Another Recipe for Hyderabadi Dalcha (link):
http://www.khanapakana.com/articleid...ipes/rn/Dalcha
Another One: Famous Hyderabad Chana Dal ka Dalcha and Murg Methi
http://www.khanapakana.com/articleid...ha-Murgh-Methi
Another One: http://www.khanapakana.com/articleid...Masoor-ki-Daal
Two More!:
http://www.khanapakana.com/articleid.../Khatta-Dalcha
With Mutton:
http://www.khanapakana.com/articleid...Kachomar-Salad
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DALCHA RECIPE
Dalcha is mutton cooked with chana dal and flavoured with ginger and garlic paste. Here is a simple recipe for how to make dalcha.
Ingredients:
250 grams Mutton
3/4 cups Bengal gram dal
2 tsp Ginger-garlic paste
1 1/2 tsp Coriander powder
1/2 tsp Turmeric powder
1 tsp Chilli powder
2 nos. Green chillies
3 nos. Sliced onions
2 tblsp Oil
How to make dalcha:
Cut the mutton into 1 inch cubes. Soak the chana dal in water for 30 minutes.
Boil the dal with 1/4 tsp. turmeric powder and enough water till tender.
Mash well and set aside.
Fry two sliced onions till they are crisp.
Crush and keep aside.
Heat oil, add the remaining sliced onion and fry till brown.
Add the giner-garlic paste, remaining turmeric powder and fry till light brown, then add the mutton and fry till oil separates.
Add chilli powder, coriander powder and 2 cups water and cook till the mutton is tender.
To the mutton add the mashed dal, crushed fried onions, 1/2-1 cup warm water and salt to taste.
Simmer till completely cooked.
Serve hot.
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Chilli Gravy for Biryani
Recipe compliments of Mrs. Qudsia Shafiuddin
mirchi ka salaan
Chilli Curry - usually accompanies Biryani
Ingredients: (serves 4)
250gms Large/long green chillies/hot peppers
50mp Cooking oil
30gms Tamarind pulp
100gms Natural yoghurt
2tbs Lemon juice
- Salt to taste
For salaan paste:
250gms Roasted onions
35gms Roasted peanuts
35gms Coconut
20gms Ginger & garlic paste
5gms Sesame seeds
- A sprig of coriander leaves
Method:
Deep fry green chillies in hot oil. Remove and keep aside. Grind together desiccated coconut, garlic, ginger, sesame seeds, roasted onions and peanuts to make a fine paste. Reheat oil already used for frying chillies. Ensure that the paste does not stick to the pan. Fry the salan paste for 20 minutes, keep stirring. Pour 15 ml of water at regular intervals.
Add yoghurt and salt and stir for 3-4 minutes. Now add the tamarind pulp and 15 ml of water. Stir for 5 minutes until the gravy is of sauce consistency and ensure that it does not stick to the pan.
Add the fried chillies to the hot gravy. Let the gravy come to a boil. Remove and garnish with finely chopped coriander leaves.
Serve hot with biryani/pulao/pilaf.
***
What goes best with biryani?
vahchef: Tomato Dal
2
Potato Curry
chickpea potato dal curry
2
Briyani Sauce base from Washinton Post
Yogurt Sauce for Chicken Briyani
Patak's Easy Mushroom Baiji (onion, tomato)
Patak's Easy Bombay Potato
vid: Nice Sauce for Chicken Briyani
vid: vahchef Channa Masala Chole Chana (Chick Masala)
vid: vahchef - Tender Basic Lamb Curry
vid:ShowMeThe Curry-Tasty_to_ Last_Drop-Chicken Curry in a Hurry (Philadelphia Cream Cheese)
Alternative Good Biryani Recipe -
Aunty Jacob
Mushroom Briyani-ifood.tv
Chatpata Chana Dip
Chatpata with potatoes
Pickled cucumber to go with chicken biryani
Curry Chana and Aloo
What are Lentils, Dal, Chana Dal, Chana Masala?
Like other legumes, lentils are low in fat and high in protein and fiber, but they have the added advantage of cooking quickly. Lentils have a mild, often earthy flavor, and they're best if cooked with assertive flavorings. The best, most delicate lentils are the peppery French green lentils. These hold their shape well, but take longer to cook than other lentils. The milder brown lentils also hold their shape after cooking, but can easily turn mushy if overcooked. Indian markets also carry a wide variety of split lentils, called dal. Before cooking, always rinse lentils and pick out stones and other debris. Unlike dried beans and peas, there's no need to soak them. Lentils cook more slowly if they're combined with salt or acidic ingredients, so add these last. Bigger or older lentils take longer to cook. Store dried lentils for up to a year in a cool, dry place. Substitutes: dal OR split peas OR black-eyed peas
SUMMARY OF TIPS for BIRYANI
Biryani taste best if cooked the kacchi style.
"The amount of moisture that goes into yr biryani making is what determines how well yr rice will get cooked when you mix them together. Now let's the most important thing in making biryani, that is, your rice.
Making rice is critical to a good basmati. Many people can make TASTY CHICKEN but WHEN IT COMES TO RICE they cannot do good job.
Boiling water, add salt - taste water if too salty throw away, if not salt rice will not be good - properly salt before you add the rice.
Add oil + salt n add rice to boiling water.
Properly cooked, fluffy with individual grain, not too hard nor too soft, is CRITICAL to a good Biryani.
That is, the uncooked raw chicken pieces are marinated in the masala paste with mint and coriander for at least 8 hours.
Soak uncooked rice in cold water for 30 minutes. Salt water before you boil to test if the water is salty enough before you add the uncooked rice. If the water is not salted your rice will not be tasty. Add rice to pot with 1" water and bring to a boil. When the rice is 50% done - the grain could break into 3 pieces with the thumb but not totally soft - pour into colander to separate rice grain. To get excellent basmati rice you must ensure no extra water is accidentally added to the meat, marinade or the 50% cooked rice in the final stage. That will ensure your basmati rice is cooked properly - fluffy individual grains, aromatic and tender, not mushy. Seal the pot to allow the steam to cook the grain. Don't cook too long in low flame or rice becomes mushy!
Marinade chicken kacchi (raw) vs pakhi (cooked) with masala paste and yogurt for at least 8 hours
vahChef Chicken Biryani Pakhi Style
Hyderabadi Cuisine
Types of Biryani - wikipedia
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VERDICT: Failure / Success ?
ADD was ecstatic - "wow, best chicken biryani i've tasted - no wonder, i can smell in BR, rice beautiful and flavorful! Individual grain, soft, fluffy, not mushy. Nor too hard, right consistency! And the chicken, so flavorful, tender and delish! Oh, the cashew - very nice!"
Lamb Biryani
I kept the lamb briyani, prepared and slow-cooked the kachi style, in the freezer for 4-5 days, as we had a lot of other foods that could not be kept. Before heating, leave the frozen briyani in the fridge to thaw. When ready, add a cup of water and heat in a small heavy-bottomed pot. In Nov 2011 I bought a lovely WMF 3-pc Diandem Plus set at a promotional price of S$99.00 @ Best Denki, Takashimaya, and use the 20cm high casserole for this purpose. Was impressed with the China-made build-quality and performance of the casserole.
I wonder if she was putting me on...hahaha
Reference for re-write post on biryani
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