Authentic Sindhi Koki

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Sindhi koki -  is one of the most famous dishes from Sindhi cuisine , Sindhi Koki is a flatbread with a fabulous taste and interesting texture.  It is a breakfast dish made out of wheat flour, gram flour, spices, onions and fresh herbs.  This is most relished snack by Sindhi people, mostly eaten with butter,curd,pickle and papad.Grab some HOT CHAI and you will end up eating a quick fix, filling and most satisfying breakfast.      Unlike a chapati or a paratha, that we usually eat, this is not very soft but is meant to be a little crunchy, chewy, and slightly hard.      While the soft onions add a little sweet taste too it, the addition of coriander leaves makes it look a lot more attractive.Sindhi koki remains absolutely fresh for 24 hours without refrigeration.       Because of this reason, Sindhi koki is the most preferred flat-bread that people generally carry for a picnic or travel.It also suits best for a perfect lunch box meal. Course : Breakfast   Cuisine
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Traditional Hyderabadi Veg Biryani

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Hyderabadi Biryani is one of the most authentic and traditional dishes from the hyderabadi cuisine. Its is a delicious combination of  vegetables, spices, ghee, saffron and flavourful basmati rice,which not only add to the taste, but also the flavors and texture. which no one can resist. The best part is you can make a great restaurant style vegetable biryani at home easily. Here is how to make Veg Biryani Recipe at home. Today I present to you an authentic recipe of the Hyderabadi dum biryani with a vegetarian twist, Hyderabadi Veg Biryani.

Ingredients

For the vegetables
  • 2 tbsp Ghee
  • 1 tbsp Vegetable Oil
  • 1/2 cup Potato Peeled and cubed
  • 1 cup Cauliflower Cut into small florets
  • 1/4 cup Peas
  • 1/4 cup Beans Cut into small pieces
  • 1/4 cup Carrot Peeled and cubed

For marinating the vegetables
  • 2 tbsp Hung Curd
  • 2 tsp Ginger Garlic Paste
  • 1 tsp Green Chilli Paste
  • 1 tsp Kashmiri Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Garam Masala Powder
  • 4 tbsp Golden Fried Onion Crushed
  • 1 tbsp Lemon Juice
  • 2 tbsp Coriander Chopped
  • 2 tbsp Mint Chopped
  • 1 tsp Salt
  • 1 tbsp Vegetable Oil

For the rice
  • 2 cups Long Grain Basmati Rice
  • 1 tbsp Ghee
  • 2-3 Cloves
  • 2 Bay Leaves
  • 1 inch Cinnamon
  • 1 tsp Lemon Juice
  • 2 tsp Salt
For Layering
  • 2 tbsp Ghee
  • 1 tbsp Corinader Chopped
  • 1 tbsp Mint Chopped
  • 10-12 strands Saffron Soaked in 2 tbsp milk
  • 1/4 cup Golden Fried Onion
  • 10-12 Cashew Nuts Fried
  • 10-12 Raisins Fried

Method 
For the vegetables
  • Heat ghee and oil in a pan.
  • Fry the vegetables on high heat for 4-5 minutes.
  • Remove the vegetables in a bowl.
  • For marinating the vegetables
  • Mix the ingredients for marinating in a bowl.
  • Add the sautéed vegetables in it and mix well.
  • Cover and keep aside for an hour.

For the rice
  • Wash the rice and soak in enough water for 30 minutes.
  • Heat ghee in a pan.
  • Add cloves, bay leaf, cinnamon stick and fry for a few seconds.
  • Drain the rice and add in the pan along with 4 cups of water, lemon juice and salt.
  • Cover and cook only heat until 80 % done.
For Layering the Biryani
  • Add the marinated vegetables in a heavy bottom pan.
  • Fry for 3-4 minutes.
  • Top with cooked rice.
  • Drizzle ghee on top.
  • Sprinkle coriander leaves, mint leaves, saffron soaked in milk, fried onion, fried cashew nuts and raisins on top.
  • Cover the pan tightly with a lid.
  • Keep the pan over the griddle and let the biryani cook for 15-20 minutes.
  • Fluff with a fork gently to mix the layers.
  • Serve hot with Onion Tomato Raita.

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