Preparation of Moong Dal Kheer

1 cup moon dal without skins, soaked in water for two hours
1 cup shredded jaggery
1 tsp. cardamom powder
1/2 cup coconut milk
2 tbsp. ghee
2 tbsp. chopped almonds, cashews, pistachios

Heat the ghee and stir fry drained dal till it is pink and aromatic. Add three cups water and pressure-cook it till very soft. Add jaggery and cook till creamy. Add nuts, cardamom powder and simmer for a few minutes Remove from fire and add coconut milk. Your taste Moong Dal Kheer/ Payatham Parupu Payasam is ready to eat.

Recipe Hyderabad Briyani

1 1/2 kg chicken, skinned, cut into serving pieces
1 1/2 cup ghee
5 cardamoms
1/2 cup almonds, halved
8 sprigs mint, leaves only
3 tsbp ginger garlic paste
2 cups curd
10 peppercorns
8 cloves
1 cup coriander leaves
3 1/2 cups long grain rice,soaked in water, washed
1 tsp mixed cummin seeds and shahjeera
1/2 tsp. saffron
2tsp. chilli power
1 ci[ ,o;l
4 onions, sliced
1 tsp. turmeric powder
1 tsp. garam masala powder
salt to taste.

Marinate chicken in ginger-garlic paste and curd. Add salt to this. Heat 1 cup ghee to hot. Add cloves, cardamoms and peppercorns. Add cummin seeds, shahjeera and almonds. Add chicken, turmeric, chilli, garam masala powders and 1 1/2 cups hot water. Cook till chicken is tender. Add coriander and mint leaves. Reserve.

Heat 1/4 cup ghee to hot, and fry the rice to golden. Add double the quantity of hot water (7 cups) and pressure cook the rice till it is done but not soft. Fry onions in the remaining 1/4 cup ghee. Drain and keep crisp. In a large pan, pu a layer of rice. Top with a few fried onions and saffron strands. Add a layer of chicken. Repeat till rice and chicken are over. Sprinkle milk over. Cover tightly and finish cooking in a overn or by placing the pan on a hot griddle till each grain of rice is fluffy and the briyani is aromatic.