Hyderabadi Mutton Biryani, Cucumber Raita and Brinjal Masala Curry

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

• 500 g Small Brinjals (About 8-10 baby eggplants)
• 1 tbsp Salt (For soaking brinjals)
• 2 medium Onion (Finely chopped)
• 2 medium Tomatoes (Pureed)
• 2 tbsp Raw Peanuts
• 1 tbsp Sesame Seeds
• 2 tbsp Desiccated Coconut (Unsweetened)
• 5 tbsp Vegetable Oil (Divided for frying and gravy)
• 1 tbsp Ginger-Garlic Paste
• 1 tsp Cumin Seeds
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1.5 tsp Coriander Powder
• 0.75 tsp Garam Masala
• 1 tsp Tamarind Paste
• 0.5 tsp Jaggery (Powdered, or use sugar)
• 1.5 cup Warm Water
• 2 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1. 1

   Prepare the brinjals. Wash the brinjals thoroughly. Make two slits from the bottom end upwards in a criss-cross pattern, stopping just before the stem so they remain whole. Inspect the inside for any worms. Place them in a large bowl of water with 1 tbsp of salt for 15-20 minutes. This prevents them from browning and removes bitterness.

2. 2

   Create the masala powder. In a dry pan over low-medium heat, roast the peanuts until they are aromatic and lightly browned. Transfer to a plate. In the same pan, toast the sesame seeds until they start to pop, then add the desiccated coconut and toast for another 30-40 seconds until golden. Let all roasted ingredients cool completely, then grind them into a fine powder in a blender or spice grinder.

3. 3

   Shallow fry the brinjals. Drain the brinjals from the salted water and pat them completely dry with a kitchen towel. Heat 2 tbsp of oil in a wide, heavy-bottomed pan over medium heat. Carefully place the brinjals in the pan, ensuring not to overcrowd it. Fry for 5-7 minutes, turning occasionally, until they are lightly browned on all sides and about 70% cooked. Remove from the pan and set aside.

4. 4

   Build the gravy base. In the same pan, add the remaining 3 tbsp of oil. Once hot, add the cumin seeds and let them splutter. Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.

5. 5

   Cook the masala. Pour in the tomato puree and cook for 5-6 minutes, stirring frequently, until the mixture thickens and you see oil separating at the edges. Add the turmeric powder, red chili powder, and coriander powder. Stir and cook for one minute until the spices are fragrant.