Hyderabadi Veg Biryani, Fish Kofta In Tomato Curry And Onion Bonda by Chef Meadha Rahat

Ingredients for Hyderabadi Veg Biryani:

• Rice 1-1/2 cup
• Whole mix spices 1 tbsp
• Mint 1/3 cup
• Biryani color 1/4 tsp

For Vegetable Gravy:

• Cabbage 1/2
• Carrot 1
• Potato 1
• French beans 1 cup
• Onion 1-1/2
• Green chilli 1
• Ginger 1/2 inch
• Garlic 1 tbsp
• Cumin seeds 1 tsp
• Whole mix spices as required
• Yogurt 1/2 cup
• Red chilli powder 1/2 tsp
• Oil for cooking
• Ginger garlic paste 1 tbsp
• Black pepper 1 tbsp
• Almond as required
  

Method:

1. Add whole mix spices in rice and boil for 30 minutes.
2. For Vegetable Gravy: Heat oil and fry whole mix spices, onion, green chilli and ginger garlic paste.
3. Now add red chilli powder and vegetables and put yogurt. When it boils, put almonds, raisins and almonds.
4. In end, add rice, salt and biryani color and keep on simmer.
5. Serve with raita.
   

Ingredients for Fish Kofta In Tomato Curry:

• Fish 1/2 kg
• Salt to taste
• Coriander 1 tbsp
• Green chilli 2-3
• Onion as required
• Red chilli powder to taste
• Garlic clove 2-3

For Curry:

• Tomato 5
• Salt to taste
• Kashmiri red chilli powder 1 tsp
• Red chilli powder 1/2 tsp
• Coriander 1 tbsp
• Ginger garlic 2 tsp
• Crushed ginger as required
• Green chilli 3-4
• Mix spices 1/2 tsp
• Onion 1
• Yogurt 1 cup
  

Method:

1. Grind fish pieces in food processor.
2. Now add garlic, green chilli and salt and make paste.
3. Together add chopped coriander and all masalay, mix it nicely and make koftay.
4. For Curry: Blanch tomato.
5. Heat oil and add onion and masalay. Then add tomato and roast it.
6. In end, add fish koftay.
7. When ready, serve hot.
   

Ingredients for Onion Bonda:

• Flour 3 cup
• Yogurt 1 cup
• Oil for deep frying
• Onion 1 small
• Green chillies 3
• Curry leaves 3
• Salt to taste
  

Method:

1. In one bowl, put flour, yogurt and salt and mix it. Then leave for 3 hours.
2. Now put chopped onion, green chillies and curry leaves and mix it.
3. Put little little batter in hot oil with the help of hands and fry until golden.
4. Serve with chutney.