Follow this recipe and learn the art of cooking raw meat in a pan with rice in the hyderabadi style.
Watch this Masala TV video to learn how to make Hyderabadi Kachay Gosht ki Biryani and Loki aur Chane ki Daal. This show of Evening With Shireen with Chef Shireen Anwar aired on 9 September 2019.
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Kachay Gosht ki Biryani:
Ingredients for Marination:
Chicken with bones 500 gm
Turmeric powder ½ tsp
Red chili powder 1 tbsp
Coriander powder 2 tbsp
Cumin powder 1 tsp
All spice powder 1 tsp
Yogurt 1 cup
Ginger garlic paste 1 tbsp
Salt 2 tsp
Lemon juice 2 tbsp
Oil 2 tbsp
Other ingredients:
Whole cumin 1 tsp
Cinnamon 2 inch stick
Black pepper 1 tsp
Small cardamom 6-7
Big cardamoms 2-3
Bay leaf 2 medium
Star anise 2-3
Cloves 10-12
Rice (boiled) 500gm
Salt to taste
Oil ½ cup
Ingredients for Dum:
Tomatoes 2 big
Golden onion 1 cup
Green chilies 2-3
Sliced lemon 1
Chopped coriander as required
Screw pine water 2 tbsp
Yellow food color ¼ tsp
Small cardamom powder ½ tsp
Nutmeg & mace powder ½ tsp
Method:
Marinate chicken with all marination ingredients and leave for half any hour. Now heat oil in a pan add whole all spices when they start crackling then add marinated chicken add dum ingredients, rice and cook for 30 minutes on dum.
Loki aur Chane ki Daal:
Ingredients:
Bottle gourd (chopped & boiled) ½ kg
Bengal split gram (boiled) 2 cups
Tomato pureed 1 medium
Mustard seeds ¼ tsp
Cumin seeds 1 tsp
Curry leaves ¼ cup
Garlic (sliced) 3 cloves
Ginger garlic paste 1 tsp
Red chili powder 1 tsp
Coriander powder 1 tsp
Turmeric powder ½ tsp
Chopped coriander 2 tbsp (for garnish)
Salt to taste
Oil ¼ cup
Brown onion 2 tbsp
Method:
Mix boiled gram and bottle gourd. Add 2 cups of water, red chili, salt, coriander powder, turmeric, ginger garlic paste and cook until it gets thick. For tempering heat oil in a pan add cumin seeds, mustard seeds, curry leaves, sliced garlic, tomato puree and cook until oil comes up. Then add this on top of lentil also add brown onion, fresh coriander and serve.
