Biryani ,Bagara Baingan Palak Tawa Kabab Recipes

Hyderabadi Biryani Recipe

Ingredients 

1 kg,chicken                                                     
750 gm: Semi cooked rice
Sautéed brown onions to taste
1 tbsp: Ginger garlic paste
1 tbsp: Red chilli paste

1 tbsp: Green chilli paste
½ tbsp: Cardamom powder
3-4 sticks:
Cinnamon
1 tbsp: Cumin seeds
4-5: Cloves
2 tbsp: Lemon juice
250 gm: Curd
4 tbsp: Clarified butter
A pinch: Mace
Mint leaves to taste
1 tsp: Saffron
½ cup: Water
1 tbsp: Salt
½ cup: Oil  
Method Of Hyderabadi Biryani                                                                                                                                                                                                                                     Clean thechicken.Now in a pan addchicken, salt, ginger garlic paste, red chilli powder, green chilli paste, sautéed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well.Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it well.Now apply sticky dough on the sides of the pan.
Cover with lid to seal it and cook for about 25 minutes.Hyderabadi Biryani is ready to eat.
Garnish with boiled eggs, sliced carrot and cucumber.Serve hot.     
Bagara baingan (Brinjal) Recipe

Ingredients:

Brinjal - 6 - clean and slit the brinjal vertically twice.(like a cross) - do not cut till the end.
Onion - 1 medium size - grind into a smooth paste
Tomato - 1 medium size - grind into a smooth paste
ginger garlic paste - 1 tsp
Curry leaves - 10
zeera - 1tsp
Oil - 2 Tbsp
Salt - as required
turmeric powder - 1/2tsp
Red chilli powder - 2 tsp (as per taste)
Tamarind pulp - 4tsp (increase if u want more tangy)
For Masala:
Dry Grated Coconut - 1/4th cup
Ground nuts - 3tsp
til - 1tsp
Methi - 1/2tsp
Coriander seeds - 1 tsp
zeera - 1 tsp
garam masala - 1/2tsp
Roast all the above masala ingredients and grind into a smooth paste by adding some water and keep aside.
Method Of Bagara baingan 
Heat oil in a pan and add brinjal. fry with lid closed till the brinjal is almost done. Remove all the brinjals from oil and keep them aside.
In the same oil add zeera, curry leaves, onion paste and fry till light golden brown color.
Now add the grounded masala paste and fry on medium flame for 2 minutes( stir well).
Lower the flame and allow the masala to fry in oil for abt 15-20 minutes till oil seperates. Stir in between so that the masala does not stick at the bottom of the vessel.
Add tamarind pulp and 1 cup water and cook on high flame. Once the water boils, lower the flame and add the fried brinjal.
Cook the above gravy on low flame till the oil seperates and also required consistency is obtained.
Serve bagara baingan with chapati or Chicken biryani, Mutton Biryani or Bagara rice.

Palak Tawa Kabab Recipe

Ingredients:

2 bunches of spinach, cleaned and finely chopped

2 potatoes, boiled, peeled and mashed

1 large onion finely chopped

2-3 fresh green chillis finely chopped

1 1/2 tbsps grated ginger

small bunch coriander leaves, chopped

4-5 bread slices crumbled

1 tbsp coriander seeds coarsely pounded

1 big pinch garam masala pwd

1 tsp amchur pwd (dry mango pwd) or 1-2 tbsp lemon juice

salt to taste

oil for shallow frying

Method Of Palak Tawa Kabab

1 Combine all the above ingredients (except oil) and shape into pattis. Refrigerate for 20 mts.

2 Heat a non-stick tawa and drizzle some oil and place 4-5 kebabs and shallow fry on both sides till brown.Serve hot with tomato sauce or date and tamarind chutney.

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