A couple of friends from abroad came in impromptu. They were dying to eat something ‘spicy’. Made some of my favourite Hyderabadi Kheema.

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HYDERABADI KHEEMA Serves 4
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INGREDIENTS
500gms lamb mince
3 medium onions, chopped
1 large tomato, chopped fine
3 green chillies chopped fine
1/2 cup yoghurt
1 tsp turmeric powder
1 tbsp garlic paste
1 tbsp ginger paste / 1 inch piece chopped fine
1 tsp cummin seeds
1 tbsp whole garam masala
1 tbsp red chilly powder
1 tbsp coriander powder
2 eggs, boiled
2 tbsp fresh coriander leaves, chopped
Salt to taste
Oil

PREPARATION
Mix together the mince, yoghurt, salt turmeric powder and garlic paste, and set aside to marinate for at least 1 hour, more if possible.

Meanwhile heat about 2 tablespoons of oil in a skillet. Add the cummin seeds and let them splutter. Add the garam masala and let it crackle.

Add the onions and saute.

When they turn golden brown in colour, add the ginger, chillies, red chilli powder and coriander powder. Cook for a minute and then add the tomato. Keep cooking on a medium heat, stirring occasionally till the oil separates.

Add the marinated lamb mince mixture. Cook on a medium heat till the mince is done.

Cut the boiled eggs into quarters and garnish. Serve steaming hot with warm buttered pav.

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BEEF TERIYAKI Serves 4
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INGREDIENTS
1 kg/2 lb beef steak
2 cups teriyaki sauce
5 tbsp soy sauce
2 tbsp oyster sauce (optional)
1 tbsp black bean sauce (optional)
2 tbsp sesame oil
1 cup scallions /green onions (1/4″ julienned)
1 cup broccoli florets
1/2 cup cashew nuts

PREPARATION
Clean and cut the beef into 1″ cubes.

Combine thoroughly all the remaining ingredients in mixing bowl.

Use half to marinate the beef for at least 1/2 hour at room temperature and then refrigerate for another 4 hours. If possible leave overnight.

When ready to cook, separate beef only from marinade (save everything else).

In a wok, heat up a little oil.

Add beef and cook until three-quarters done. Keep adding the teriyaki marinade as it cooks, as necessary. The longer you marinate it, the faster the beef will cook.

Add the marinated broccoli and onions.

Cook until the beef is done, then add all the remaining marinade.

Cook over low flame, bringing to a boil.

Serve over rice or plain rice noodles. Sprinkle over with cashew nuts.

The bacon mixture can be made beforehand and refrigerated, and the toasting or the crepe making can happen just before serving. Remember to take the mixture out of the refrigerator at least 20 minutes before.
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CHEESE and SPICED BACON TOASTED SANDWICHES Serves 6
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INGREDIENTS
1 1/2 cup cheddar cheese, grated

For the bacon filling
4 cups bacon, chopped small
1 medium sized onion, chopped fine
1 small tomato, chopped fine
¼ cup coriander, chopped
2 cloves garlic, chopped fine
1 green chili, slit
½ tsp red chili powder
½ tsp pepper
¼ cup soya sauce
1 tsp sugar (optional)

PREPARATION
Sauté the onion in a little oil. When it turns pale gold, add the garlic. Saute for a minute and add the tomato and the green chili. Saute for 5 minutes more.

Add the bacon, soya sauce, pepper and chili powder. Cook till the bacon is done as well as you like it. Add the coriander, sugar, stir for a minute and remove from heat.

Lightly butter the slices of bread. Place one on the griller / sandwich-toast maker, buttered side down. Spoon on the bacon mixture. Sprinkle over with cheese. Cover with a second slice of bread. Close, and toast till golden brown.
You should be able to get 8 sandwiches.

Check for salt before toasting, but remember, between the bacon and the cheese you probably won’t need any more salt.

Slice in half and garnish with a little more cheese. Serve.

Tip : This works as a wonderful filling for crepes as well.
The bacon mixture can be made beforehand and refrigerated, and the toasting or the crepe making can happen just before serving. Remember to take the mixture out of the refrigerator at least 20 minutes before.

More bacon recipes

I’m certainly not denying that there’s more elaborate ways of making the original Hyderabadi biryani, – for one, all the ingredients cook together, starting raw, including the meat. So here goes, good luck.

Since people have written in with a whole load of other ways to make biryani, and at least 6 ‘real’ versions, I thought I could at least put up one more. (I’ll do more later if I feel like the editing.) As I mentioned earlier, this is the short-cut version, just one version at that, and I’m certainly not denying that there’s more elaborate ways of making the original Hyderabadi biryani, – for one, all the ingredients cook together, starting raw, including the meat. So here goes, good luck.
By the way, this one is from Miriam Ahmed, Hyderabad with a little editing by yours truly.
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HYDERABADI MUTTON BIRYANI Serves 8
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INGREDIENTS
1 kg mutton
1 kg biryani rice
1/4 kg onions
1 1/2 cups milk
70 gms ginger
50 gms garlic
1 cup chopped mint
1 cup chopped coriander
1 tsp green papaya
10 cloves
6 cinnamon sticks
1 tsp mace
1 tsp shahjeera
1/2 tsp nutmeg powder
8 cardamoms
8 green chillies
2 tsp red chilli powder
2 lemons
1 tsp saffron
250 gms yoghurt
4 tbsp ghee
Salt to taste
1 cup unrefined wheat flour

PREPARATION
Wash and cut the meat into large pieces and let it drain thoroughly.

Meanwhile slice the onions and saute till golden brown. Set aside.

Soak half the saffron in lemon juice, and add the other half to the milk. (more…)

There are probably as many different versions of biryani as there are states in India but the most popular and probably the origin is the Hyderabadi biryani, originally created for the Nawabs’ tables. However its made though, it is basically an aromatic combination of long grained basmati rice, spices, meat/chicken/vegetables and yoghurt, and it should be cooked over a slow coal fire, its lid sealed down in ‘dum’ style until done.

Chef Venky decided to treat us all to lunch this week. We often have these lunch parties, ordered in or group created, but he single handedly took over the kitchen and served out an incredible biryani meal with just minimal help from a few ‘hand-maidens’.
For those who don’t know what biryani is, it’s usually a highlight of any special Indian meal. There are probably as many different versions of biryani as there are states in India but the most popular and probably the origin is the Hyderabadi biryani, originally created for the Nawabs’ tables. However its made though, it is basically an aromatic combination of long grained basmati rice, spices, meat/chicken/vegetables and yoghurt, and it should be cooked over a slow coal fire, its lid sealed down in ‘dum’ style until done.

Chef Venky’s ( Picture 1)recipe was a simple, quick (?) version that may have scandalized the epicurean, but believe me, we had no complaints!

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SHORT CUT MUTTON BIRYANI Serves 8
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INGREDIENTS
1 kg Mutton
1 kg Basmati rice
6 onions
3 tsp Ginger paste
3 tsp Garlic paste
1/2 cup Curd – 1/2 cup
1/2 tsp Saffron powder – 1/2 tsp
1 1/2 cups coriander leaves, chopped
1 cup mint leaves, chopped
5 Green chillies
3 tsp Oil
3 tbsp Garam masala powder
2 Bay leaves
3 Cardamoms
6-10 full Cloves
2 tsp Cinnamon
Ghee – 1 tsp
1 tsp Red food Colour
Salt to taste

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