An ode to hyderabad.....Soy chunks biryani

Hyderabad is a place which facinated me, charmed me by all respects. Went there as a new bride and when i got out of there i was a mature woman. I had a good circle of friends. When i came out of hyderabad i brought with me the memories of my great friends, the essence of galli shopping in charminar, unforgettable taste of biryanis and the list is endless. One person i like to quote now is vijay my friend who is an inborn artist, has so many paintings and articles to his credit. I have never seen anyone teach art to a 3 year so patiently. I consider myself lucky to have been one of his students. We used to gang up raid a biryani joint called the bahar biryani which i swear is the best i have ever had. In this post i am trying to link hyderabad-biryani-art. Thats a strange trio. But the combination works good in the sense all the three needs creativity  to be appreciated. Gottcha!.

 This painting is what vijay sent me. I miss seeing his paintings in real. He is planning to have a mega exhibit in hyderabad. I wish him all the success and i know he is going to reach great heights. This post is a toast to his success then, now and forever. Good luck vijay this biryani post is for you. I am also nostalgic about  the seetaphal  icecream which we get in the old city.

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Ingredients

1 cup basmathi rice washed

1 onion thinly sliced

1 tomato chopped

1/4 cup cilantro chopped

1 cup soy chunks washed and squeezed

2 teaspoons ginger garlic paste

1/2 teaspoon chilli powder

1/2teaspoon coriander powder

1/2teaspoon jeera powder

1/2 cup curd

1/2 teaspoon garam masala

salt to taste

2 table spoons oil

1/2"cinnamon

2 cardamon pods

2 cloves

1 bay leaf

juice of 1/2lemon

Method

Marinate the soy chunks in 2 tsps of curd, 1/4 tsp of ginger garlic paste, 1/4 tsp of chiili powder, 1/4 tsp of coriander powder, a pinch of salt and lemon juice for 30 minutes. Then heat the kadai and heat up the oil and add the cinnamon, cardamon, cloves and bay leaf. When it splatters add the onions and saute them and when they turn golden, add the gingergarlic paste and saute it till you get good smell. Add the tomatoes along with the cilantro and when they turn pulpy add the powders mix them well and add the curds. Mix in the soy chunks marinade too. Now add the washed rice, mix it in and add 1 and a half cups of water along with salt and cook it in a rice cooker till done. Water levels can be adjusted according to ones own taste but remember the curd that we add also counts.

What i observed was this biryani tasted really good on par with the dum biryani which we get in hyderabad but done in a much simpler and healthy manner. The biryani in a hotel tastes better than home made due to several reasons one important being the fat with which they make it. At home we regulate that and still get a good taste. Layering adds additional taste and flavour no doubt but this method is quite close to it in taste.