Savour the Authentic Flavours of Hyderabadi Anda Biriyani

"Hyderabadi Anda Biriyani: From a Delightful Train Journey to Dinner Plate"

Egg Biriyani alias Anda Biriyani

    Egg Biriyani, or Hyderabadi Anda Biriyani, is a delectable twist on the traditional biriyani that typically features meat or chicken. This vegetarian-friendly dish has its own unique charm, blending the rich, aromatic spices of Hyderabadi cuisine with the simplicity of eggs. But before we dive into the recipe, let’s take a little detour to explore the origins of Hyderabadi cuisine and how this egg-based biriyani came to be.

A Glimpse into Hyderabadi Cuisine

    Hyderabadi cuisine is renowned for its rich flavours, aromatic spices, and the seamless blend of Mughlai, Turkish, and Arabic influences. The city's culinary landscape is dominated by biriyanis, kebabs, and an array of mouth-watering dishes that reflect its royal heritage. Traditionally, biriyani in Hyderabad is made with meat or chicken, cooked to perfection with basmati rice, spices, and herbs. However, the Anda Biriyani stands out as a unique variant, catering to those who prefer a lighter yet equally flavourful option.

Experience the Richness of Hyderabadi Anda Biriyani

The Origin of Anda/Egg Biriyani

    While meat and chicken biriyanis reign supreme in Hyderabadi cuisine, the Anda Biriyani has carved its own niche. It’s believed that this egg-based variant was created to offer a protein-rich alternative for vegetarians and those looking for a quick yet satisfying meal. The eggs, boiled and then fried to a golden brown, are infused with the same aromatic spices and layered with fragrant basmati rice, making it a delightful and hearty dish.

A Train Journey to Remember: The Anda Biriyani Anecdote

    Back in 2017, we were travelling from Cochin to Coimbatore by a night train. The moment we boarded the train, we settled into our sleeping berths. It was then that I heard a vendor shouting, "Anda Biriyani, Anda Biriyani!" Here, I must digress to explain a bit about Indian train culture. Vendors on trains have their own unique way of announcing their wares, from "Tea tea coffee coffee coffee" to "Cool drink, soft drink, Sapdring" (which sounds like "soft drink" but means "sapdreeng (ala)" or "do you want to eat/drink").

    Coming back to our story, the vendor’s call of "Anda Biriyani" caught my attention. Out of curiosity, I asked if the biriyani was made in an 'anda' (a large vessel used for cooking and to store water). The moment I blurted out the question, I realized my mistake—it was 'egg,'(Anda in Hindi), not the cooking vessel. My kids immediately burst into laughter, correcting me that 'anda' here meant 'egg' in Hindi, not the cooking vessel. The entire berth erupted in laughter at my blunder, especially since I pride myself on my Hindi skills, having earned a scholar-level certificate in the language. Since that day, "Anda Biriyani" has become a family joke, and my daughter even saved my name as "Anda Biriyani" on her phone😔.

 

Delight in Every Bite of Hyderabadi Anda Biriyani

For a delightful array of Biriyanis and Pulaos from diverse Cuisines, click here...

Marination Time - 20–30 Minutes
Cooking Time - 1 Hour 30 Minutes

Hyderabadi Anda Biriyani - Delight in Every Bite

To Marinate the Eggs

Ingredients:

Boiled Eggs - 8 Nos.
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 1/2 Teaspoon
Salt - To Taste

 

Method:

• Peel the boiled eggs.
• Marinate the eggs with the ingredients mentioned under 'To Marinate the Eggs.'
• Mix well until each egg is well-coated with the marinade.
• Leave it aside for at least 10 minutes.
• Shallow fry the marinated eggs briefly and set them aside.

 

For Biriyani Egg Masala

Ingredients:

Oil - 1/2 Cup
Ghee - 3 Tablespoons
Onion - 5–6 Nos. (Medium Sized)
Tomato - 5–6 Nos. (Medium Sized)
Ginger 1" Piece - 4–5 Nos.
Garlic - 25 Cloves
Green Chillies - 15–20 Nos.
Turmeric Powder - 1/2 Teaspoon
Garam Masala - 1 Teaspoon
Curd/Yogurt - 1/2 Cup
Mint Leaves - 1 Cup
Coriander Leaves - 1 Cup
Lemon Juice - 1 Tablespoon
Salt - To Taste

 

Spices for Biriyani Egg Masala:

Cinnamon - 2 Big Pieces
Green Cardamom - 7–8 Nos.
Star Anise - 2 Flowers
Cloves - 7–8 Nos.
Mace/Javitri - few Strands
Nutmeg - 1/4 Teaspoon
Bay Leaf - 2 Leaves

 

Method:

• Clean & wash the onions and cut them into thin slices.
• Grind green chillies, garlic & ginger separately into a coarse paste.
• Chop tomatoes into small pieces.
• Heat oil & ghee in a large pan over medium flame.
• Reduce the flame to low & splutter the spices mentioned under 'Spices for Biriyani Egg Masala'.
• Add finely sliced onions and sauté until onions turn translucent.
• Add coarsely ground green chillies and fry for a while.
• Add coarsely ground garlic and sauté for a few minutes.
• Add coarsely ground ginger paste and sauté until the ground pastes turn fragrant.
• Add turmeric powder and stir.
• Add chopped tomatoes and mix well.
• Cook on low flame until tomatoes turn soft and oil separates from the mix.
• Sprinkle garam masala powder, finely chopped mint, and coriander leaves. Stir well.
• Pour in the lemon juice and add salt. Mix well.
• Add the fried eggs to the biriyani masala.
• Pour in the curd and mix well.
• Cook on a low flame for a few minutes.
• Adjust the salt & sprinkle a bit of water if needed.
• Cover & cook until the masala is well-combined and aromatic.

Hyderabadi Anda Biriyani: A Rich and Aromatic Egg Biriyani

 

To Cook the Rice

Ingredients:

Basmati Rice - 4 Cups
Ginger Garlic Paste - 1 Teaspoon
Lemon Juice - 1 Tablespoon
Salt - To Taste
Kewra Essence - 1/2 Teaspoon (Optional)
Oil/Ghee - 1 Tablespoon

 

For Spice Bag:

Shah Jeera - 1 Teaspoon
Bay leaf - 2 Nos.
Cardamom - 3 Nos.
Cinnamon 1" - 2 Sticks
Clove - 3 Nos.
Mace/Javitri - a small strand
Black Peppercorns - 10 Nos.

 

Method:

• Make a spice bag by placing all the spices in a small cloth and tie it tightly.
• Rinse the basmati rice until the water runs clear.
• Soak the rice for about 20–30 minutes.
• Once soaked, drain the water.
• Boil enough water in a large vessel.
• Drizzle lemon juice & kewra essence into the boiling water.
• Add the spice bag and salt to the boiling water.
• In a separate pan, heat ghee/oil in a pan and sauté ginger garlic paste until aromatic.
• Add drained rice and fry on low flame for a few minutes.
• Add the rice to the boiling water with the spice bag.
• Cook until the rice is half done. Ensure not to overcook the rice.
• Discard the spice bag.
• Drain the excess water and leave the rice aside.

 

For Garnishing

Ingredients:

Cashew Nuts - 1/2 Cup
Raisins - 1/4 Cup
Ghee - 1 Tbspn
Birista (Crispy Fried Onions) - 1/2 Cup

 

Method:

• Heat ghee in a pan and roast the cashew nuts on low flame. Set aside.
• Fry raisins in the remaining ghee until they fluff up. Set aside.

 

Layering and Cooking in Dhum

Blooming the Saffron

Blooming the ground Saffron with Ice Cubes

Ingredients:

1/2 teaspoon Ground Saffron
Ice Cubes

Close-Up of Bloomed Saffron Water in Stone Mortar

Method:

• Place the saffron in a mortar and pestle.
• Muddle the saffron until it is well ground.
• Add a few ice cubes to the mortar and continue to muddle until the saffron is fully incorporated and dissolved into the ice water.
• Use the saffron water as needed in your recipe.

Other Ingredients:

Coriander Leaves - a handful
Mint Leaves - a handful
Turmeric Powder - 1/2 Tspn
Water - 1/8 Cup
Lemon Juice - 1 Tbspn
Ghee - 2-3 Tbspn

Amma's Palakkadan Meen Puli Recipe

 "Amma's Palakkadan Meen Puli: A Taste of Kerala's Culinary Heritage"

Culinary Exploration After Marriage - Adapting to New Tastes and Traditions

     Getting married is undoubtedly a sudden exposure to new things: food, culture, lifestyle. This is universal across gender, communities, and regions. It also means a lot of effort to get acquainted with and start loving the host of new things in life. It’s not that one does all of it spontaneously, nor are you forced into it. With time, you get used to it, some you learn to brush away with a smile, and some you adapt to with a smile. Getting to love new food and new tastes is always an uphill task. A dish that you never had in life might be a favourite in your in-law’s house. Either your mother-in-law cooks it with pride or tries to teach you with precision. That is how heirloom recipes are preserved and passed on. Humans are by nature flexible and adaptable, and often we begin recreating such dishes that were once new to our taste buds with minor changes to suit tastes.

Family Background and Culinary Influences

    My story, like so many others, followed similar lines. Though our family had an ancestry from a small town in Kerala, Palakkad, my parents lived in Coimbatore. Quite similar was the scenario at my husband’s house—they hailed from Cochin & Chalakkudy but had settled in Coimbatore. Yet, we were quite apart in the food we had. The way of cooking differed widely, and it can be categorized as two different styles of cooking when it comes to both vegetarian and non-vegetarian dishes, snacks, desserts, etc. Years spent in Coimbatore made both my parents and in-laws more open to tastes, and they started adapting to Coimbatore's Diverse Food Culture.  They loved vada, idli, dosa, and sambar and also made quite a number of Tamil recipes at home.

Rediscovering Palakkadan Meen Puli

    Today let's talk about Palakkadan Style Fish Curry, colloquially known as Meen Puli, which is my Mom & Dad's speciality dish from their hometown Palakkad.  Interestingly, I never had much of an impression about this curry during my early years. Later, after getting acquainted with various fish curry recipes, I developed a taste for Kerala fish curries made with raw mangoes and coconut milk.  A few years back, my taste buds began yearning for my mother's cooking, prompting me to start asking for her specialities and trying them out in my kitchen. Initially, my mom's recipes weren't my first choice except for Gothambu Payasam, Palakkadan Koottu Kari, and Aviyal. Gradually, as my taste buds missed home and mom, I began to yearn for her other dishes too. This led me to remember my mom's Palakkadan Meen Puli. Following suit were Vendakka Puli, Kaya Puli, Cheerem Parippum, her special Palakkadan Inji Curry with shallots. If you are into Palakkadan Cuisine, you can find a few Authentic Palakkadan Recipes from my Mom & Dad's repertoire in my blog.

Palakkadan Meen Puli and Kerala Rose Matta Rice

Amma's Specialities and Family Nostalgia

    Amma's Palakkadan Style Fish Curry (Meen Puli) is a quintessential dish from Palakkad cuisine, cherished for its unique tangy and spicy flavours. This traditional Kerala fish curry uses tamarind as the primary souring agent, infusing the dish with a distinctive tartness that beautifully complements the spices. The curry features small fish simmered in a luscious coconut and shallot paste, with a hint of jaggery to balance the flavours. It is a beloved recipe in my family, especially enjoyed by my father (Achan), and holds a special place in my heart as one of Amma's signature dishes. This curry not only represents the rich culinary heritage of Palakkad, but also evokes fond memories of my childhood, making it a nostalgic and comforting meal. 

Cooking Amma's Palakkadan Meen Puli

Pomfret Fish in Tangy Palakkadan Meen Puli Curry

Ingredients for Palakkadan Meen Puli:

Fish - 10-12 small pieces (preferably small fish)
Coconut Oil - 1 Tablespoon
Fenugreek Seeds - 1/4 Teaspoon
Curry Leaves - A Sprig
Turmeric Powder - 1/4 Teaspoon
Tamarind Paste - 1 Teaspoon
Jaggery - a Pinch (Optional)

    Let's indulge in the rich flavours of Sweet Potato Halwa.  Sweet Potato Halwa is a delightful variation of the traditional Indian dessert, Halwa. This recipe showcases the versatility and creativity of Indian cuisine, using readily available ingredients to create a delicious and nutritious treat. Inspired by a video my daughter shared on Instagram, I decided to give this recipe a try. With sweet potatoes on hand, I followed the simple, foolproof steps, and the result was a perfect halwa on the first attempt!

History and Origin of Halwa

    Halwa, a beloved dessert across the Middle East and South Asia, has a rich history. The word "halwa" comes from the Arabic word "hulw," meaning sweet. It originally started in the Middle East as a combination of flour, sugar, and butter. As this Traditional Indian Sweet recipe travelled, it evolved into various forms, including the Indian versions made with semolina, lentils, Nuts or vegetables like Carrots and Pumpkins, or fruits like Pear and Apples.

    In India, halwa is a staple during festivals and celebrations. Halwa pops out as one main festive sweets. Each region has its unique take on this classic dessert, reflecting the local ingredients and culinary traditions. The use of sweet potatoes in halwa is a modern twist, highlighting the innovation and adaptability of Indian cooks. This easy Halwa recipe is a Festival of Flavours in Every Bite.

Sweet Potato Halwa

Sweet Potato Halwa - Tradition Meets Nutrition

    Indians are known for their creativity in the kitchen, often giving traditional recipes a unique twist using readily available ingredients. This Sweet Potato Halwa is a testament to such culinary ingenuity. Sweet potatoes not only add a unique flavour but also bring a host of nutritional benefits to the dish.

 For a wider range of Halwa Recipes, explore here...

 

Cuisine - Pakistani, Indian
 Recipe Type - Sweet
 Difficulty - Easy
 Serves - 3-4
 Author - SM  
 

Preparation Time - 5 -10 Minutes.
Cooking Time -  20 -30 Minutes.

Discover more tempting Indian Desserts here...

 

Celebrate with Sweet Potato Halwa: A Step-by-Step Guide 

Sweet Potato Halwa

Ingredients for Sweet Potato Halwa:

1/4 kg Sweet Potatoes
3/4 cup - 1 cup Jaggery or Sugar
1/4 cup Water
6 tablespoons Ghee (clarified butter)
1 teaspoon Cardamom Powder
1/4 cup Cashew Nuts

 

Method - How to Make Perfect Sweet Potato Halwa:

Sweet Potato Halwa

Steam the Sweet Potatoes:

• Peel and steam cook the sweet potatoes until soft and well-cooked.
• Grind the cooked sweet potatoes into a very fine paste, ensuring there are no lumps.

Prepare the Jaggery Syrup:

• In a pan, melt the jaggery or sugar with 1/4 cup of water.
• Allow it to boil until the jaggery is fully dissolved and the syrup is slightly thickened.

Combine Sweet Potato Puree with Jaggery Syrup:

• Pour the sweet potato puree into the boiling jaggery syrup.
• Mix well and let it cook for a few minutes, stirring continuously to avoid sticking.

Cook the Halwa:

• Add 2 tablespoons of ghee to the mixture and stir well.
• Let it cook on a very low flame for a few more minutes, stirring at intervals.
• Add the remaining 2 tablespoons of ghee and mix thoroughly
• Continue cooking for another 5 minutes until the halwa leaves the sides of the pan and starts to fold up. This indicates the perfect consistency of halwa.

Add Flavourings:

Roast the Cashew Nuts:

• In a separate pan, roast the cashew nuts in 2 tablespoons of ghee until they are golden brown.
• Pour the roasted cashews and ghee onto the halwa and mix well.

Serve the Halwa:

• Switch off the flame and immediately transfer the halwa into a banana leaf or a banana leaf-lined bowl for that perfect aroma and aesthetic touch.
• Alternatively, you can transfer it into a greased bowl.
• Serve warm or at room temperature.

Sweet Potato Halwa

 

Iranian Zereshk Polo Morgh

Iranian Zereshk Polo Morgh - The Perfect Festive Dish for Eid al-Adha

A Delightful Culinary Journey

    Last year, while dining at an Iranian restaurant in Georgia, I discovered the delightful dish of Zereshk Polo Morgh. This experience inspired me to recreate this Persian classic at home. Despite the challenge of sourcing barberries, the effort was worth it. With Eid al-Adha/Hari Raya Haji around the corner, there's no better time to share this exquisite recipe with you.

The Origins of Zereshk Polo Morgh

    Zereshk Polo Morgh is a traditional Persian dish that translates to "Barberry Rice with Chicken." This dish is a beautiful blend of flavours and textures, featuring tart barberries and fragrant saffron rice, paired with succulent chicken. The term 'polo' (pronounced 'pawlaw') refers to Persian rice dishes mixed with other ingredients, in this case, barberries. These edible red berries, rich in vitamin C, add a unique tartness that makes this dish stand out. 'Morgh' means chicken, typically served poached or stewed in saffron sauce, either layered through the rice or served on the side.

Iranian Zereshk Polo Morgh

What Makes Zereshk Polo Morgh Special?

    Zereshk Polo Morgh is a sweet and sour dish with barberries gently sautéed with sugar and saffron water before being added to the rice. The result is a visually stunning and flavourful dish, perfect for festive occasions like Eid al-Adha. The crispy rice at the bottom of the pot, known as tahdig, adds a lovely crunchy texture to the dish, making it even more special.

Cuisine: Persian, Iranian
Course: Main Course, Rice Dish  
Keyword: family recipes, chicken, saffron 
Serves: 4 
Author: SM  

Preparation Time: 20–30 minutes 
Cooking Time: 1 hour 15 minutes 

Zereshk Polo Morgh - Iranian Barberry Rice and Saffron Chicken Recipe

Iranian Zereshk Polo Morgh

Ingredients

For the Saffron Chicken:

4 Chicken Breasts/Thighs (with skin)
1 medium Onion (finely sliced)
1 tablespoon Tomato Purée
1tablespoon Greek Yoghurt
2 tablespoon Oil (for the marinade)
1/2 teaspoon Turmeric
1/8 teaspoon Ground Saffron (bloomed in 2 tablespoons of water)
1/2 Lemon (juice squeezed)
Salt and Pepper (to season)

 

To Cook the Chicken:

25 grams Butter (to cook the chicken)
2 tablespoon Oil (to cook the chicken)

 

Blooming the Saffron:

1/2 teaspoon Ground Saffron
Ice cubes

 For the Rice:

2 cups White Long Grain Basmati Rice (approx. 400g)
Salt to taste
2 tablespoon Vegetable Oil
2 tablespoon Ghee or Butter
1/8 teaspoon Ground Saffron (bloomed in 2 tablespoons of water for the tahdig - crispy rice)
1/4 teaspoon Ground Saffron (mixed in 2 teaspoons of rose water and 2 tablespoons of water for the saffron rice garnish)

 

For the Barberries:

5 tablespoon Barberries (washed)
2 tablespoon Caster Sugar (or more if you prefer it sweeter)
1/8 teaspoon Ground Saffron (bloomed in 2 tablespoons of water)

 

Method - Step-by-Step Guide to Making Zereshk Polo Morgh:

Preparation:

Chicken Marinade:

• Place chicken breasts/thighs in a large bowl.
• Add onion, tomato purée, yoghurt, oil, turmeric, saffron, and lemon juice. Mix until evenly coated.
• Cover and marinate in the fridge for at least 8 hours (preferably overnight).

Blooming the Saffron:

Blooming the ground Saffron with Ice Cubes

• Place the saffron in a mortar and pestle. Muddle the saffron until it is well ground.
• Add a few ice cubes to the mortar and continue to muddle until the saffron is fully incorporated and dissolved into the ice water.

Close-Up of Bloomed Saffron Water in Stone Mortar

• Use the saffron water as needed in your recipe.

 

Rice Preparation:

• Wash the rice in water until the water runs clear.
• Soak the rice with salt in a bowl of cold water, covering it by 2 inches. Leave for at least 30 minutes.

 

Making the Sweet and Tart Barberries:

Cooked Barberries with Rose Water and Pistachios - The soul of Zereshk Polo Morgh

• In a small saucepan, melt 1 tablespoon butter over low heat.
• Add barberries, sugar, and bloomed saffron water. Stir for 30 seconds, then set aside.

 

Cooking: 

Close-up of Saffron Rice Garnished with Barberries and Rose

Cooking the Perfect Persian Rice:

• Fill a large non-stick/heavy bottomed pan with enough water to cover the rice and salt. Bring to a boil.
• Drain the soaked rice and add to the boiling water. Stir gently to prevent sticking. Cook until the rice is al dente.
• Drain the rice and leave it aside.

 

How to Achieve the Perfect Tahdig (Crispy Rice): 

Close-up of crispy Tahdig Served on the Side

• In the empty saucepan, add 2 tablespoons of oil and the bloomed saffron for the tahdig. Mix to distribute the saffron evenly.
• Spoon in 2–3 ladles of rice into the saucepan, mix with saffron oil, and pat flat. Layer the rest of the rice. (Reserve about 2 ladles of rice).  Poke a few holes in the rice.

Cooked Rice ready for Saffron Water Infusion

• Mix the reserved rice with bloomed saffron and gently spoon it to one side of the white rice.
• Pour 2 tablespoons of cold water and 2 tablespoons of melted butter over the rice. Cover with a clean kitchen towel and then place the lid and cook on high until steam rises, then reduce to the lowest setting. Let it cook on the lowest setting for at least 45 minutes.

Sauce pot Covered with a Clean Kitchen Towel

Cooking the Chicken:

• Preheat the oven to 180˚C (fan) / 200˚C (conventional) / Gas mark 6.
• Season the marinated chicken with salt and pepper.
• Heat a non-stick pan over high heat. Add a drizzle of oil and place chicken breasts/thighs skin-side down. Cook until golden and crisp, about 5 minutes.
• Flip the chicken, add 25 grams of butter, and baste with the melted butter for 1 minute. Flip back to skin-side up.
• Place in the oven and cook for 15–20 minutes, until the chicken thighs turn soft and juicy. Rest for 5 minutes before serving.

Assembling Zereshk Polo Morgh

Layering the Barberry Rice:

• Once the rice is cooked, remove the lid and spoon the saffron-coloured rice into a separate bowl. 

  Close-up of Saffron Rice Mixed with Barberries and Pistachios

  
  
   
• Cover the pan with a large plate and gently turn the pan upside down. 
   

  Flipping Sauce pot to Plate Saffron Rice - Iranian Zereshk Polo Morgh Recipe

  
   
• Spoon the tahdig separately and reserve it for serving.

  Close-Up of Saffron-Infused Rice Layer - Iranian Zereshk Polo Morgh Recipe

  
  
• Reheat the barberries for 30 seconds and keep them ready for serving.
• Spoon the rice onto a platter, garnishing it with saffron rice & barberries.
• Plate the Saffron Chicken & tahdig at the side of the Rice.

Notes and Tips:

• Adding Crunch with Pistachios: For an extra crunch in your Zereshk Polo Morgh, consider adding a handful of chopped pistachios to the saffron rice just before serving. 
• Blooming Saffron: To achieve the best flavour and colour from saffron, grind it finely and bloom it in cold water or ice cubes for at least 15 minutes before use. 
• Perfecting Tahdig: To ensure a crispy tahdig, use a non-stick pot and monitor the cooking time closely. Once cooked, let it rest for a few minutes before flipping to serve. 
• Adjusting Sweetness: Taste the barberries (zereshk) before adding to the dish; if they are too tart, soak them briefly in warm water and drain before use. 
• Serving Suggestions: Serve Zereshk Polo Morgh with a side of fresh herbs, such as mint or parsley, and yoghurt for a traditional Iranian meal experience. 
• Enhancing Presentation: Garnish the dish with additional barberries and a sprinkle of chopped parsley or pistachios for an appealing presentation. 
• Enjoying Leftovers: This dish reheats well and can be enjoyed the next day; store leftovers in an airtight container in the refrigerator.