Hyderabadi Chicken Dum Biryani, Cucumber Raita and Vegetable Salna

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.

Ingredients

• 3 tbsp Vegetable Oil (divided)
• 1 inch Cinnamon Stick
• 2 whole Cloves
• 2 whole Green Cardamom Pods
• 2 medium Onion (1 roughly chopped for paste, 1 finely chopped for curry)
• 1 inch Ginger (roughly chopped)
• 5 cloves Garlic (roughly chopped)
• 2 whole Green Chili (slit lengthwise)
• 2 medium Tomato (1 roughly chopped for paste, 1 finely chopped for curry)
• 0.5 cup Fresh Coconut (grated)
• 1 tsp Poppy Seeds
• 1 tsp Fennel Seeds
• 6 whole Cashew Nuts
• 1 tbsp Roasted Gram Dal (pottukadalai)
• 0.5 tsp Mustard Seeds
• 1 sprig Curry Leaves
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1.5 tsp Coriander Powder
• 2 cup Mixed Vegetables (chopped (carrot, beans, peas, potato))
• 4 cup Water (adjust for desired consistency)
• 1.25 tsp Salt (or to taste)
• 0.5 tsp Garam Masala
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare the Masala Paste

   • Heat 1 tbsp of oil in a pan over medium heat. Add the cinnamon stick, cloves, and green cardamom pods. Sauté for 30 seconds until fragrant.
   • Add the roughly chopped onion, ginger, garlic, and green chilies. Sauté for 3-4 minutes until the onion becomes translucent.
   • Add the roughly chopped tomato and cook for another 4-5 minutes until it turns soft and mushy.
   • Turn off the heat and allow the mixture to cool down completely.
   • Transfer the cooled mixture to a blender. Add the grated coconut, poppy seeds, fennel seeds, cashew nuts, and roasted gram dal.
   • Add 1/2 cup of water and grind to a very smooth, fine paste. Set aside.
2. 2

   Sauté Aromatics for the Curry

   • Heat the remaining 2 tbsp of oil in a large pot or pressure cooker over medium heat.
   • Add the mustard seeds and let them splutter.
   • Add the curry leaves and sauté for a few seconds until they turn crisp.
   • Add the finely chopped onion and sauté for 5-6 minutes until it turns light golden brown.