Hyderabadi Chicken Biryani, Mirchi ka Salan and Cucumber Raita

Ingredients

• 200 g Bhavnagri Chilies (About 8-10 large, less spicy chilies. Banana peppers also work well.)
• 0.25 cup Peanuts (Raw and unsalted)
• 2 tbsp Sesame Seeds
• 2 tbsp Desiccated Coconut (Unsweetened)
• 1 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 1 pcs Onion (Medium-sized, thinly sliced)
• 5 tbsp Vegetable Oil (Divided)
• 1 tsp Mustard Seeds
• 0.25 tsp Fenugreek Seeds
• 0.5 tsp Nigella Seeds
• 12 pcs Curry Leaves
• 1 tbsp Ginger-Garlic Paste
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (For color and mild heat)
• 2 tbsp Tamarind Paste (Or soak a lemon-sized ball of tamarind in 1/2 cup hot water and extract the pulp)
• 1 tsp Jaggery (Grated, or use brown sugar)
• 1.5 tsp Salt (Adjust to taste)
• 2 cup Water (Warm)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare and Fry the Chilies

   • Wash the green chilies and pat them dry. Make a lengthwise slit on one side, keeping the stem intact. Optionally, remove the seeds for less heat.
   • Heat 2 tbsp of oil in a wide pan over medium heat. Carefully place the chilies in the pan and shallow-fry for 3-4 minutes, turning occasionally, until they develop light blisters on the skin.
   • Remove the fried chilies from the pan and set them aside.
2. 2

   Roast the Masala Ingredients

   • In the same pan (no need to add more oil), dry roast the peanuts on low heat until aromatic and lightly browned. Transfer to a plate.
   • Next, add the sesame seeds and roast for 1-2 minutes until they start to pop. Add them to the plate with the peanuts.
   • Add the desiccated coconut and roast for about 1 minute until it turns light golden brown. Transfer to the plate.
   • Finally, roast the coriander and cumin seeds together for 30-40 seconds until fragrant. Add them to the plate and let all roasted ingredients cool completely.
3. 3

   Sauté Onions and Grind the Paste

   • In the same pan, add 1 tbsp of oil. Sauté the sliced onions over medium heat for 5-7 minutes until they turn soft and golden brown.

Ingredients

• 2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
• 1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
• 1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
• 2 tbsp Coriander Leaves (Finely chopped.)
• 1 tbsp Mint Leaves (Finely chopped.)
• 0.5 tsp Salt (Adjust to taste.)
• 0.25 tsp Black Salt (Also known as Kala Namak.)
• 1 pcs Green Chilli (Finely chopped, deseed for less heat.)
• 0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)

Instructions

1. 1

   Prepare the Cucumber (4 minutes)

   • Wash, peel, and grate the medium cucumber using a box grater.
   • Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
   • Set the squeezed cucumber aside.
2. 2

   Prepare the Yogurt Base (2 minutes)

   • In a medium-sized mixing bowl, add the thick curd (yogurt).
   • Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
   • Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3. 3

   Combine and Chill (4 minutes + chilling time)

   • Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
   • Gently fold all the ingredients together until everything is well incorporated.
   • Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.