You read it right, after my first 3 successful twists to the IPL edition menu… I am getting in form with this next one. The only food that comes to my head when we say Hyderbad is “Biryani” & “Mirchi ka Salan” so how do I make it special for a game night serving?? Flash back to my college days where I had participated in a sushi competition and BANG the lil Japanese in me created this next fusion. Grab your pen and paper guys, this surely is going to make Hyderabad’s sunrise.
Prep time: 30 mins. Cooking time: 20 mins.
Serves 4-6 persons.
For the biryani rice – sushi rice
200 gms. of basmati rice
Whole spice mix of – 4 peppercorns, 3 green cardamoms, 1 black cardamom, 1 small stick of cinnamon tied in a muslin cloth making a small potli.
1 tsp. of shahi jeera
Salt to taste.
Wash the rice and soak for a while. Add the rice, spice potli, 2 tsp of salt, shahi jeeera and water in a pot and boil for 12-15 mins. As we are cooking it by draining method, so 3 parts of water to 1 part of rice is good.
Pass the rice through a sieve after it’s cooked, remove the spice potli and stir in with a fork. Mash half the rice, mix it well and set aside.
For the chicken biryani masala – the stuffing
2 large boneless chicken breasts cut into strips
2 medium sized onions
1 tbsp of dahi/yoghurt
1 tsp ginger-garlic paste
1 tsp red chilli powder
½ tsp turmeric powder
2 tsp biryani masala (preferably Everest, as it’s the best)
A few springs of mint leaves cut into shreds
Juice of 1 lime
Salt to taste.
Marinate the chicken strips with a mix of yoghurt, ginger-garlic paste, juice of half a lime, salt, 2 spoons of oil and some red chilli powder. Let it rest for a while.
Meanwhile, peel and slice the onions. Take a few slices and deep fry till golden brown, then drain on a tissue and set aside for garnish.
Heat oil in a pan and add onions. Add salt and let the onions sweat for 5 mins. Sprinkle the shredded mint leaves and sauté.
Add the powdered masalas and cook with very little water, just enough to blend the masalas and onions.
Add the chicken strips and cook for another 5-7 mins until the chicken is cooked thoroughly. Allow it to cool.
Ensure you do not have too much gravy here as this is a stuffing in the sushi, and you don’t want it to be soggy. If you like you can grill the marinated chicken in the oven/pan fry it and just coat it with the onion masala.
Mirchi Ka Salan – the Wasabi substitute
8-10 green chillies
60 gms. grated coconut
20 gms. peanuts
20 gms. white sesame seeds
20 gms. of tamarind, soaked in water
2 tbsp. of oil
A bunch of curry leaves
1 tsp. of mustard seeds
1 tsp. of fenugreek seeds
Salt to taste.
Fry the grated coconut, sesame seeds and peanuts without any oil and blend them to a fine powder.
Heat oil in a pan, fry mustard, fenugreek seeds and curry leaves for few minutes. Then add green chillies and fry for 3 minutes. Remove 3 chillies for garnish purposes.
Add the ground mixture to the green chillies and fry until the oil separates from the chillies.
To this mix add salt, turmeric, tamarind water and cook on low heat until it forms into a thick paste like consistency.
To roll a sushi you need a bamboo sushi mat, in case you don’t have one you can roll it in a silver wrap / foil and it works just fine. Follow the steps to roll your “Uramaki Hyderbad Rolls”
1. Sprinkle fried onions, chopped coriander and mint leaves on the mat.
2. With the tip of your fingers gently press the rice down on the mat. Ensure you wet your fingers frequently during this.
3. Place the chicken strips and spoon a little masala on the rice leaving a fingers space from your end.
4. Now gently roll it in using the mat. Once rolled press it lightly and ensure its in a uniformed shape. Cut into pieces.
Plate up!! Place the pieces on a platter and mount the mirchi ka salan like wasabi. For a complete interpretation of a sushi, substitute soy sauce with dahi ka raita and Gari (pickled ginger) with pickled onions and it’s a hit. Don’t be shy and definitely give it a try as it’s a complete match winner…
Article and Images: Harsh Dixit
Four Seasons Recommends -
Four Seasons Chenin Blanc goes well with Indian dishes and is perfect for this unique chicken biryani sushi dish. Enjoyed best at 8° -10° C.