Category: main course

HYDERABADI BHAGARAY BAIGAN

Hyderabadi Bhagaray Baingan is one of the popular dishes from Hyderabad. The gravy has a nutty and insignificantly tangy flavor. Nutty flavor comes from peanuts, sesame seeds, and dry coconut, whereas the tamarind supplements slight tanginess. In order to make the Bhagaray Baingan curry make sure that you dry roast all the ingredients to make a rich masala paste.

Bagara Baingan is tempering oil with spices and mixing it with baby eggplants. The traditional method requires baby eggplants to be deep-fried in oil. It’s highly recommended to use small and tender eggplant or brinjal for this recipe and also to make sure to cut the brinjal without tearing them apart as they help in holding marination well. The fried pieces of eggplant simmered in a rich peanut coconut based gravy is a perfect accompaniment with rice or any Indian bread. The biggest advantage of this curry is that it is equally loved by vegetarians and non-vegetarians.

The Preparation

Wash baby eggplant well. Remove the stems and gently make the cut without tearing them apart. Keep in cold water to avoid discoloration.

The Authentic Masala

The main ingredient in the Hyderabadi Bhagaray Baingan recipe is the masala which is made of peanuts, coconut, roasted sesame seeds.

HYDERABADI BHAGARAY BAIGAN

INGREDIENTS

Brinjal 8-10
Oil 4 tbsp
Mustard Seeds ½ tsp
Fenugreek Seeds ¼ tsp
Curry Leaves 15-20
Tamarind Pulp 1 cup
Red Chilli Powder 1 tsp
Salt to taste
Onion (Chopped)1 cup
Garlic 5-6 cloves
Fresh Coconut (Grated)½ cup
Peanuts ¼ cup
Sesame Seeds 2 tbsp
Poppy Seeds 2 tsp
Dry Red Chillies 5-6

INSTRUCTIONS:

Slit the brinjals lengthwise into 4 and put them in saltwater.
Dry roast peanuts, coconut, sesame seeds separately and allow them to cool.
In a pan, add onions, smear little oil and roast them for a minute.
Make a fine masala paste of all the roasted ingredients which are peanuts, coconut, onions, sesame seeds, and put it aside.
In a cooking pot, add oil and heat it, add cumin seeds, mustard seeds and allow them to crackle.
Add fenugreek seeds, dried red chilies, saute well, add curry leaves.
Add the brinjals and fry them well until the color changes.
Add ginger garlic and saute well for few minutes.
Add the masala paste into it, mix well.
Add salt, red chili powder, turmeric powder, mix well, and cook the masala until oil appears at the corners.
Add the tamarind extracted pulp and stir well.
Add water if required and salt too.
Cook until the gravy thickens and oil appears.
Garnish with coriander leaves,

main course

BEEF CHILI

Classic Beef Chili is one pot ideal comfort food made with ground beef, kidney beans, crushed tomatoes, and spices. It is topped with sour cream and shredded cheddar cheese and served with loads of chips.

Chili really benefits from being simmered low and slow, with the ground beef, tomatoes, and spices, and just six hours later, you have perfectly tender beans, perfectly delicious chili. A good chili has a mixed flavor due to a pack of various spices like chili powder, cumin, dried oregano, and paprika.

Chili is one of those dishes that tastes even better the next day. Beef chili will last in the fridge for 4-5 days, stored in an airtight container. You can also cool the chili completely, wrap it tightly and freeze it for 2-3 months.

The Right Ingredients

Chili is a combination of ground beef, kidney beans, crushed tomatoes, and spices.

Simmering the Mixture

Chilli is cooked on low heat to maintain the richness of flavors together.

Toppings served with Chili

Here are some staple toppings to try:

Sour Cream
Onions
Shredded Cheese
Jalapeños
Cilantro
Avocado
Tortilla Strips
Frito Chips
Lime Wedges

BEEF CHILI

INGREDIENTS:

Ground beef 1 pounds
Onion 1 (chopped)
Garlic cloves 3 (minced)
All-purpose flour 2 tbsp
Diced tomatoes
Water 1 cup
Tomato sauce 1 can
McCormick Hot Chilli Powder 1 packet
Ground cumin 1 tsp
Dried oregano leaves 1/2 tsp
Red kidney beans 2 cans

INSTRUCTIONS:

In a heavy stockpot, sauté the ground beef with the onion and garlic until the beef is no longer pink and the vegetables are tender, stirring frequently to break the meat into small pieces.
Sprinkle the flour over the beef mixture; cook, stirring, for 2 to 3 minutes.
Add the diced tomatoes, water or beef stock, tomato sauce, McCormick Hot Chilli Powder, chili powder, ground cumin, dried oregano, and red kidney beans. Bring to a boil.
Reduce the heat to low, cover, and simmer for 15 to 20 minutes, stirring frequently until the flavors are blended and the chili is slightly thickened.
Serve immediately with a choice of toppings.

main course

HYDERABADI MUTTON DUM BIRYANI

Post author By AFSHAN KHAN
Post date January 3, 2021
21 Comments on HYDERABADI MUTTON DUM BIRYANI

Hyderabadi Mutton Biryani is a delicious and spicy steamed biryani. Soft juicy mutton cuts with aromatic spices, fried onions, and fragrant basmati rice is a combination of flavor.
Hyderabadi biryani is one of the best and popular rice dishes in South Asia. It is full of exotic flavors, a staple, and star dish cuisine.

Hyderabadi biryani uses yogurt, fragrant whole spices, coriander leaves, mint leaves, saffron, ginger, garlic, lemon juice, papaya paste, green chili, and crispy fried onions.
Hydrabadi steamed biryani is one of a kind to make. The first foremost thing is the marination of the meat and the next is to use the best quality basmati rice. This biryani is easy to make because marinated meat is first layered at the bottom of the casserole or oven-safe deep dish and then topped with flavored half-boiled basmati rice along with crispy fried onions, mint leaves, and coriander leaves. Then covered with a tight lid and cooked on airtight steam, until the meat and the rice are completely cooked through over low heat. The meat is so soft and juicy that it almost falls off the bone.

Traditionally, Hydrabadi biryani is slow-cooked over firewood where each rice grain appears separate, non-greasy, and is flavorful. The meat is super soft, moist, and tender. It can be achieved with the same flavor while cooking over the stovetop too.

The secret of Saffron.

Saffron is extremely subtle and fragrant. The slightly sweet, rich taste is totally enigmatic.

Marination

The key to soft, moist mutton in the marinade and marination time. Salt, lemon juice, green chilies, ginger-garlic paste, papaya paste, and biryani masala are extremely important ingredients for the marinade, both in terms of flavor and texture of mutton.

Sealing the Pot

It is also important that you use the right cooking container to prepare the biryani. Use a flat base, heavy-bottomed pot.
It is important to seal the pot while the biryani is cooking on dum/steam and not allow any steam to escape.

HYDERABADI MUTTON DUM BIRYANI

INGREDIENTS:

• Saffron 1 tsp

• Coriander leaves 1 bunch.

• Salt to taste.

• Red chili powder 1 tbsp.

• Oil as required

• Ginger garlic paste 2 tbsp

• Golden fried sliced onions 2 cups.

• Mint leaves 1 bunch.

• Green chilies 5

• Yogurt 2 1/2 cups.

• Mutton 1 kg

• Basmati rice 1 kg

• Black cumin seeds 1tsp

• Garam masala powder 2 tsp

• Lemon juice 1/4 cup

• Papaya paste 1 tbsp

• Coriander powder 1 tbsp

• Cumin powder 1/2 tsp

• Black Pepper 1 tsp

• Cloves 6-7

• Black cardamom 2

• Green cardamom 4-5

• Water – as required.

Turmeric powder 1/4 tsp

METHOD:

Marinate mutton with Papaya paste, chopped green chilies, salt, red chili powder, cumin, coriander leaves, half of the mint leaves, cumin powder, half of the fried onion, crushed pepper powder, cloves, black cardamom, green, cardamom, lime juice, yogurt, oil, mix well and keep in the refrigerator overnight.
Soak rice for about 40 minutes.
First, boil the water, add oil, salt, rice, then cook the rice till half has done.
Now in another heavy-bottomed pan, add the marinated mutton in the bottom and top it off with cooked rice, add chopped mint leaves, coriander leaves, and fried onions.
Sprinkle saffron water, coriander leaves, mint leaves, garam masala powder, fried onion. Cook for 30 minutes by placing a tightly closed lid.