Anna Singhs Hyderabadi Biryani
Fashion designer Anna Singh shares her favourite dish - Hyderabadi biryani .
My favourite dish
"I simply love eating coastal seafood. My favourite is prawn curry, stuffed pomfret and prawns gassi."
I like to eat
"In Mumbai, I love eating at Olive, Gajalee, Mahesh Lunch Home, Indigo and Signor Sassi, Zuma, Hakasan and Pattara in London and Kudeta in Bali and Martin's Corner in Goa, they have this dish named after Sachin Tendulkar as 'Sachin Special crab masala' which is fantastic."
My favourite cuisine
"Italian and Indian coastal seafood and Hyderabadi food. I love vegetarian food because I was a vegetarian till I was 13 and then got introduced to seafood by my close friends."
Best meal I've ever had
"Hyderabadi food from Pinky Reddy's home and my cook's fish curry and parsi style Pattaro Na Machi."
Non-food passions
"Shopping, travelling, reading and playing games with my pets."
My favourite dish
"Hyderabadi biryani."
Ingredients
Basmati rice:1kg
Green cardamom: 5
Bayleaf: 2
Mace:2
Oil: 30 ml
Onion: 80 gms
Cauliflower: 100 gms
Carrot: 100 gms
Beans: 100 gms
Green peas: 50 gms
Coriander: 20 gms
Mint: 10 gms
Curd: 50 gms
Red chilli powder: 10 gms
Turmeric powder: 5 gms
Garam masala: 5 gms
Saffron: 1 pinch
Ghee: 20 gms
Butter: 10 gms
Cream: 10 ml
Rose water: 2 ml
Salt (to taste)
1 lemon squeezed
Water (for boiling rice)
Shredded green chilli: 5
Juliennes ginger: 3 gms.
Method
Blanch cut vegetables.
Soak rice in water for 30-40 minutes.
Take oil in a pan and crackle cardamom, bayleaf, mace and saut onion till brown in colour.
Now add all vegetables, red chilli and turmeric powder, salt, garam masala, green chilli, ginger, mint, coriander, whip curd and cream.
Take a pot and add wa! ter, min t leaves, coriander leaves, lemon, mace, salt and boil it. Add rice and cook it.
When rice is cooked, strain it and layer it with marinated vegetables.
Finish with ghee, saffron, butter, rose water, mint leaves, coriander leaves and green cardamom powder.
Seal the pot and cook it on slow flame.
(Celeb Cook-in introduces you to the lesser-known foodie hidden in our better-known faces)
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My favourite dish
"I simply love eating coastal seafood. My favourite is prawn curry, stuffed pomfret and prawns gassi."
I like to eat
"In Mumbai, I love eating at Olive, Gajalee, Mahesh Lunch Home, Indigo and Signor Sassi, Zuma, Hakasan and Pattara in London and Kudeta in Bali and Martin's Corner in Goa, they have this dish named after Sachin Tendulkar as 'Sachin Special crab masala' which is fantastic."
My favourite cuisine
"Italian and Indian coastal seafood and Hyderabadi food. I love vegetarian food because I was a vegetarian till I was 13 and then got introduced to seafood by my close friends."
Best meal I've ever had
"Hyderabadi food from Pinky Reddy's home and my cook's fish curry and parsi style Pattaro Na Machi."
Non-food passions
"Shopping, travelling, reading and playing games with my pets."
My favourite dish
"Hyderabadi biryani."
Ingredients
Basmati rice:1kg
Green cardamom: 5
Bayleaf: 2
Mace:2
Oil: 30 ml
Onion: 80 gms
Cauliflower: 100 gms
Carrot: 100 gms
Beans: 100 gms
Green peas: 50 gms
Coriander: 20 gms
Mint: 10 gms
Curd: 50 gms
Red chilli powder: 10 gms
Turmeric powder: 5 gms
Garam masala: 5 gms
Saffron: 1 pinch
Ghee: 20 gms
Butter: 10 gms
Cream: 10 ml
Rose water: 2 ml
Salt (to taste)
1 lemon squeezed
Water (for boiling rice)
Shredded green chilli: 5
Juliennes ginger: 3 gms.
Method
Blanch cut vegetables.
Soak rice in water for 30-40 minutes.
Take oil in a pan and crackle cardamom, bayleaf, mace and saut onion till brown in colour.
Now add all vegetables, red chilli and turmeric powder, salt, garam masala, green chilli, ginger, mint, coriander, whip curd and cream.
Take a pot and add wa! ter, min t leaves, coriander leaves, lemon, mace, salt and boil it. Add rice and cook it.
When rice is cooked, strain it and layer it with marinated vegetables.
Finish with ghee, saffron, butter, rose water, mint leaves, coriander leaves and green cardamom powder.
Seal the pot and cook it on slow flame.
(Celeb Cook-in introduces you to the lesser-known foodie hidden in our better-known faces)
Follow us on Twitter for more stories
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