Hyderabadi Biryani

Ingredients:

350 gms Basmati Rice
200 gms Potatoes
200 gms Carrots
100 gms Onions
4 Green Chilies
30 gms Ginger
20 gms Garlic
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 cup Curd
1 tsp Saffron
2 tbsp Milk
1/3 cup Mint ( Pudina leaves )
1/3 cup Coriander Leaves
4 tsp Rose Water
50 gms Cashewnuts
50 gms Almonds
25 gms Raisins
120 gms Ghee
Salt To taste

How to make hyderabad biryani

• Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.
• Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
• Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies.
• Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.
• Soak the almonds in water for half an hour and keep aside.
• Beat the curd in a bowl and divide into two equal portions.
• Dissolve saffron in warm milk and add it to one portion of the curd mixture.
• Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.
• Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.
• Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.
• Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
• Add the dry fruits and nuts when the vegetables are done.
• In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
• Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
• Place a moist cloth on top, cover the lid tightly so that it gets sealed.
• Put the handi on dum in a pre-heated oven for 15-20 minutes.
• Serve the hyderabadi biryani hot with mint chutney and other vegtables.

Chicken and potato provencale

This hearty winter meal can be made in one pot. Just prepare the ingredients and take it easy while your stove or oven does the work.

Preparation Time

10 minutes

Cooking Time

60 minutes

Ingredients (serves 4)

• 8 chicken thigh fillets, trimmed and halved
• flour, for dusting
• salt and cracked black pepper
• 1 onion, sliced
• 3 garlic cloves, crushed
• 2 1/2 cups (625ml) chicken stock
• 3/4 cup (180ml) white wine
• 4 thyme sprigs
• 8 slices (120g) pancetta, cut into strips
• 6 chat potatoes, halved
• 1/2 cup whole green olives

Method

1. Toss the chicken in a little flour, salt and pepper, and shake off excess.
2. Heat a little olive oil in a large deep saucepan over medium-high heat. Cook the chicken, in batches for 2-3 minutes or until browned. Return all the chicken to the pan. Add the onion and cook for 3-4 minutes or until softened. Add the garlic and cook for another minute.
3. Combine the stock and wine and pour over chicken. Add the thyme and cover the pan with a lid. Bring to a simmer, reduce heat to low and cook for 15 minutes or until chicken is tender.
4. Uncover, add pancetta and potatoes, and cook for a further 25 minutes or until the potatoes are soft. Stir through the olives and cook for another 5 minutes. Serve immediately.

Notes & tips

• This dish freezes well (in an airtight container) for up to 3 months. To thaw, place in the fridge overnight.

Beef and Guinness stew

Ingredients (serves 4)

• 2 tablespoons plain flour
• 800g chuck steak, trimmed, cut into 3cm pieces
• 1/4 cup olive oil
• 2 sticks celery, chopped
• 1 brown onion, chopped
• 1 carrot, peeled, chopped
• 200g Swiss brown mushrooms, chopped
• 2 tablespoons tomato paste
• 1 cup Guinness beer
• 2 cups beef stock
• 2 bay leaves
• 1/2 cup flat-leaf parsley leaves, finely chopped
• mashed potato, to serve

Method

1. Place flour and salt and pepper in a snap-lock bag. Add steak and shake to coat. Heat 2 tablespoons oil in a saucepan over medium heat. Cook steak, in batches, for 3 minutes or until browned. Transfer to a plate.
2. Heat remaining oil in saucepan over medium heat. Add celery, onion, carrot and mushrooms. Cook, stirring, for 5 minutes or until tender. Add tomato paste. Cook, stirring, for 2 minutes.
3. Gradually stir in Guinness. Add stock and bay leaves. Bring to the boil. Reduce heat to medium-low. Return steak and any juices to pan. Cover and simmer for 1 hour.
4. Remove lid. Simmer, uncovered, for 30 minutes or until steak is tender. Remove bay leaves. Stir in parsley. Season with salt and pepper. Spoon mashed potato into shallow bowls. Spoon over stew and serve.

Slow-cooked beef with tortellini

Need a winter warmer? This is the recipe you chose as the winner of this week's food fight!

Preparation Time

10 minutes

Cooking Time

130 minutes

Ingredients (serves 6)

• 1 tbs olive oil
• 900g beef chuck (casserole) steak, cut into 2cm pieces
• 1 brown onion, halved, finely chopped
• 2 garlic cloves, crushed
• 1 x 800g can diced tomatoes
• 125ml (1/2 cup) water
• 2 tbs tomato paste
• 1 tsp caster sugar
• 2 tbs finely chopped fresh continental parsley
• 2 tbs finely chopped fresh basil
• Salt & freshly ground black pepper
• 1 x 625g pkt veal tortellini
• 20g (1/4 cup) finely grated parmesan

Method

1. Heat the oil in a large saucepan over medium heat. Add one-third of the beef and cook, stirring occasionally, for 5 minutes or until brown all over. Transfer to a heatproof bowl. Repeat, in 2 more batches, with the remaining beef, reheating pan between batches.
2. Add the onion and garlic to the pan and cook, stirring, for 3 minutes or until onion softens. Add the beef, tomato, water, tomato paste and sugar. Bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 1 1/2 hours or until beef is tender. Cook, uncovered, for 15-20 minutes or until sauce thickens slightly. Remove from heat. Add the parsley and basil, and stir to combine. Taste and season with salt and pepper.
3. Meanwhile, cook the tortellini in a large saucepan of salted boiling water following packet directions. Drain well.
4. Add the tortellini to the beef mixture and stir to combine. Sprinkle with parmesan and serve immediately.

Hearty Turkey Stew with Vegetables

"Turkey breast meat and fresh vegetables are cooked up into a hearty stew that may be enjoyed any time of year."

INGREDIENTS

• 2 tablespoons butter
• 2 onions, chopped
• 1 stalk celery, cut into 1 inch pieces
• 2 carrots, peeled and sliced into 1 inch pieces
• 2 potatoes, peeled and cubed
• 3 tablespoons all-purpose flour
• 3 cups chicken stock
• 1/4 teaspoon dried marjoram
• 2 skinless, boneless turkey breast halves, cubed
• 1 green bell pepper, diced

DIRECTIONS

1. Melt the butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in celery and carrots, and cook until tender. Stir in the potatoes and flour. Pour in the chicken stock, and season soup with marjoram. Place turkey in the pot, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
2. Mix the green bell pepper into the soup, and continue cooking 10 minutes, until pepper is tender.