Kachchi Biriani

Kachchi Biriani very well spicy and reach food in Southern Asia. This food is very much famous from Mughal period. This food can be found in maximum hotel and restaurant. This food is very much tasty no doubt. But it should eat regularly, maximum once in a week. Kachchi Biriani can be in different name Specially Hazir biriani, Hydrabad Biriani etc. This food can serve with Salad, Curd fish fry or any curry like fish curry or meat curry, not necessary but presentable.

Cooking Materials:

Mutton                       2 kg

Polau rice (Kali Zira)    1 kg

Ghee                         250 gm

Potato                       ½ kg

Deep fried grated Onion (Beresta) 1 Cup

Cinnamon (Daruchini)   8 – 10 5 pcs

Cardamom (Elachi)      10 – 12 6 pcs

Clove                         5 pcs

Zinger Paste               2 Table Spoon

Garlic Paste                2 Table Spoon

Spice Powder (Daruchini, Elachi, Jayfol, Joytri, Shahzira and Golmorich) 1 Table Spoon

Cumin powder             ½ Tea Spoon

Curd                          1 ½ Cup

Milk                           2 Cup

Prune (Alubokhara)      14 – 15 pcs

Rose water                         1 Table Spoon

Salt as per taste

Cooking Method:

At first wash the meat and rinse out water. In a large pan put the meat and mix with zinger paste, Salt, sugar, Curd, cinnamon, cardamom, cloves and keep this way for half an hour. Then mix the meat with Spice powder- (Daruchini, Elachi, Jayfol, Joytri, Shahzira and Golmorich), ghee 125 gm and saffron, and keep it for further marinated for 10 minutes. Then pour 2 cup milk on the meat. Mix potato with salt and fry it. Put these fried potato in the meat.

Wash the rice and half boil, remove water then mix rice with the meat. Scatter left of the ghee on boiled rice. Then spread fried crispy onion, raisin, prune (alu bokhara), nuts (badam), rose-water (golapjol) over the rice and meat mixture. Then put cover on the top of the pan and sealed with thick flour solution. Keep the pan on low heat for an hour. Remove the cover and softly stir with a wooden handle to loose the ingredients, put cover again and steamed for 30 minutes on low heat. Remove heat. Spread fresh crispy fried onion over rice during serving.

Steamed Barramundi Fish

Steamed Barramundi Fish

Ingredients:      

Barramundi fish 5 pieces

Mustard oil 2 table spoon

Bottle gourd leaves 10 pieces

Turmeric powder ½ tea spoon

Red chili powder ½ tea spoon

Cumin powder ½ tea spoon

Ginger paste ½ tea spoon

Garlic paste ½ tea spoon

Onion paste ½ tea spoon

Green chili whole 5 pieces

Salt as required

Cooking Method:

Take fish pieces in a dish, wash thoroughly with water and allow dried out. Marinate the fish with oil, turmeric powder, chili powder, cumin powder, ginger and garlic paste, onion paste and salt. Marinated for ½ an hour.  Add water in a pan and heat until boil. Put a sieve on top of the pan thus the steam can flowing out easily.

Take two leaves together to make one folded cup, put one fish in it with a small amount of seasoning ingredients.  Fold surrounding leaves area completely holding fish in its center, gripping well with threads and keep it in a bowl. Make a total of 5 folded cups in the same way. Put all cups carefully with the help of a long handled spoon into the sieve for getting steamed. Put a cover on the pan. Steamed for 45 minutes. Remove from heat, remove the cover. After few minutes take out the folded cups in a separate dish, remove the threads and open the leaves. The fish become cooked well. You can serve with the whole leaves or can serve after smashing leaves and mixing well with the ingredients.