Mirchi ka Salan

Hyderabadi andhra style - Mirchi ka salan :
(Tangy Chilli Gravy)

Ingredients

250 gm: Large green chillies/capsicum
100 gm: Sautéed onion paste
25 gm: Ginger garlic paste
10 gm: Coriander leaves
05 gm: Mustard seeds
02 gm: Cloves
05 gm: Curry leaves
50 gm: Tamarind
50 gm: Cooking oil
Salt
Salan Paste
» 50 gm: Coconut
» 50 gm: Peanuts
» 20 gm: Coriander seeds
» 15 gm: Sesame seeds
» 10 gm: Cumin seeds
» 05 gm: Peppercorns
» 05 no: Red Chillies

Method
1.Slit and deep fry the green chillies in hot oil. Remove and keep aside.
2.Roast and grind together ingredients for the paste.
3.Soak the tamarind in a cup of water and extract pulp.
4.Heat oil and add the mustard seeds, when crackling add the cloves and the curry leaves.
5.Mix the sautéed onion paste and stir for 3 minutes.
6.Add the salan paste and continue stirring.
7.Pour 15 ml of water at intervals to avoid paste sticking to the pan.
8.Add the tamarind pulp and 50 ml of water. Stir for 5 minutes until the gravy 9.resembles the consistency of a sauce.
10.Add the salt and the fried chillies to the hot gravy.
Boil the gravy for 1 minute.
11.Remove and garnish with finely chopped coriander leaves.

Chicken Dum Biryani

Required:

Chicken : 500 gms

kesar or orance edible color : 1 pinch

hot milk : 1/4 cup

For biryani rice preparation :

Rice : 2 cups ( wash the rice and soak it in water for half an hour)

water : 6 cups ( 1:3 ratio with rice)
jeera : 1 spoon
laung : 5-6
elaichi : 2-3
dalchin : 1 inch piece
bay leaf - 2
salt : 1 tblsp

Masala for marination :

gg paste : 2 spoons
mirchi: 2Nos
jeera : 1 spoon
laung : 3
lemon juice : 1/4 cup
oil:50 grams
 garam masala : 2 spoons
curd : 1 cup
salt : acc to taste
chilli powder : acc to taste
brown onion : 1 cup ( deep fried onion - take care not to fry too much) [optional,but adds a lot to taste ]
pudina : 1 bunch of fresh leaves

Procedure:

1.Switch on the stove
2.Start Boiling water
3. Once the water starts boiling, add jeera,salt ,dalchin,elaichi,laung and bay leaf
4. Now add rice and stirr
5. Now marinate chicken with the below ingredients :
gg paste + mirchi paste + jeera + dalchin + elaichi + lemon juice + biryani leaf +
50 grams oil +garam masala + curd + chilli powder + brown onion + pudina + 2 spoons ghee + salt
6.Marinate for half an hour
7.Once the rice is half cooked , drain the water.
8.Now take a handi , keep the chicken as a layer at the bottom
9.Then apply rice as a layer on the chicken in the handi.
10.Take very hot milk and add kesar ( or orange edible food color) and then u get yellow color
11.Now add the color,brown onion and pudina between the layers.
12.Now close the lid and leave the stove in sim
13.In 20 mins you can switch off the stove with a tepting smell striking your kitchen