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jitiya - Jivitputrika or jitiya

11 top delicacies for Jivitputrika or jitiya


Jivitputrika or jitiya Jivitputrika or jitiya is a festival celebrated for the well being and prosperity of the children. Mothers fast and pray for the long life of their kids. This is mainly celebrated in the states of Bihar, Jharkhand & Uttar Pradesh. When and how to celebrate Jivitputrika/ jitiya This is a 3 days festival and starts from seventh lunar day of Krishna-Paksha in Ashvin month to ninth lunar day. As per english calendar, this festival is celebrated in September. These three days are celebrated as 1.Nahai – Khai (Satwmi) 2.Khur Jitiya or Jivitputrika day (Asthami) 3.Paaran (Naomi)
Nahai khai – This is the preparatory day and as per the rituals – Mothers take bath in the morning and take food. The food generally consists of – Pua, Kheer, Sevai Khur Jitiya or Jivitputrika day The actual festival day. Mothers observe whole day fast. They do not take water, for almost 24 hours or more. It is also customary to have Sargi, something …

Hydrabadi Kacchi Biryani

Kacchi Biryani


Kacchi Biryani is a special preparation, popular in Hydrabad, which is cooked with both chicken and mutton with the latter being the more popular variety. The dish is cooked with the meat at the bottom with a thick layer of rice on top, the rice and meat are mixed before serving. A boiled egg, mixed salad and raita accompanies the kacchi biryani.

Ingredients

Rice(Long Grain)                            400gm
Mutton/Chicken                              400gm
Onions                                             300 gm
Whole garam masala                      10gm
Curd                                                200gm
Ginger garlic paste                         50 gm
Red chilli powder                          2 tsp
Coriander powder                         2 tsp
Turmeric powder                          1 tsp
Garam masala powder                  1tsp
Ginger                                           15 gm
Coriander leaves                          25 gm
Green chillies                              10gm
Mint leaves                                  25 gm
Saffron                                         1gm
Kewra water                                1tsp

Preperation

Trim the fat from the meat.Whisk the curd and mix all the masalas to it. Marinate the mutton and leave it for at least 1 hour. (The marination time could be extended upto 4 hours and if there is time constrain then some tenderizer could be used).

Pick, wash and soak the rice for some water. Boil sufficient water add some of the garam masalas, salt and 1 tsp of ghee to it. Add the soaked rice in it and boil till it is 2/3rd done.

Make the juliennes of the ginger, chop the coriander leaves & mint leaves and slit the green chillies.Slice the onions and deep fry them.

Layering
Place the meat at the bottom of the handi, Sprinkle the juliennes, fried onions, mint & coriander leaves, saffron, kewra water and cover it with a thick layer of rice. Seal it with the purdah (rolled dough) or with Aluminium foil.

Cooking & Maturation
Put this handi on slow flame and dum for 30-40 min.
Enjoy  the world's biryani , garnished with fried onions, boiled egg, with raita and choice of salad.





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