Perfect Irani Chai Recipe/ Hyderabad Special Dum Chai

AuthorAnkita
RatingDifficultyAdvanced

Savour the sensation of milky Irani Chai on a rainy noon with a crunchy bite...

Table Of Contents:

1. Excerpt

2. History Of Chai In India

3. An Outlook On Irani Chai

4. Ingredients

5. Directions

6. Tips

7. Nutritional Value

An introduction to Irani Chai

 India has a wide range of hot beverages and there are a host of coffee and tea varieties across the country that would take us aback with its taste and flavor. The nuance in adding up of the condiments and spices combined with the expertise gained over the years create proficient culinary experts all over the country who are commendable and awe inspiring.

History Of Chai In India:

Since several centuries, fusion, innovation  and improvisation are a regular phenomena in the Indian gastronomy which reflected in the origin of multifarious cuisines in the country. This would include Mangolian, Persian and the Chinese influence wherein a lot of effort has been ardently taken to retain the authenticity indisputably. We could see the evolution of many dishes ranging from starters to desserts which includes beverages, pastries, dips and curries.

While we take a sneak peek into beverages, chai comes predominantly as the most popular hot beverage in India which comes in diverse names and forms that would astonish us with their surprising combinations and concoctions. Subsequently, Indian chai has crossed the national borders and has attained a global appeal for its irresistible aroma and alluring redolence.

An Outlook On Irani Chai:

Irani Chai is one such sensational invention that evolved from the Persian influence in the 19th century which are quite famous in the cities like Hyderabad, Pune and Mumbai. The Persian immigrants invented the concept of Irani Chai in Mumbai initially and from there it slowly spread to other parts of the country. What makes this Irani Chai so unique is the preparation method of this special chai. Both the concoction and the milk are made in two separate vessels and they are put together only while serving. Unlike other methods, the making is so different which ultimately gives a distinct taste to the chai on the whole. No wonder, people are curious to sip this irresistible chai and there is a huge crowd who devour it everyday in the small cafe outlets and kiosks apart from iconic establishments and restaurants.

If you visit cities like Mumbai, Pune, Bangalore and Hyderabad, never miss the chance of slurping it at least once. You will never forget the lingering taste of Irani Chai in your lifetime and you will be tempted to want for more.

Here comes the simple recipe of Irani Chai that came be made within minutes.

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irani chai recipe
Yields1 Serving
Prep Time5 minsCook Time10 minsTotal Time15 mins

Ingredients Required To Make Irani Chai

 1 tsp Black Tea Leaves( Assam or darjleeng tea prepferably)
 1 tbsp Mawa or khoya
 1 tsp Sugar
 1 Tiny Bit Of Cinnamon
 1 No Of Cardamom
 1 Cup Of Milk (Full Fat)
 ½ Cup Of Water

Steps To Make Irani Chai

Ingredients To Make Irani Chai
1

Item No 1: Black Tea:- Take a tablespoon of assam tea or darjleeng tea to make the tea decoction. You can many varieties of black tea in popular brands at all Indian stores.

Item No 2: Mawa or Khoya:- Either buy mawa or khoya as you may require a tablespoon to mix up in the whole milk.

Item No 3: Whole Milk: Take a cup of full fat milk to get the best result as Irani chai is rich and creamy.

2

Item No 4: Sugar:- Use only the required amount of sugar as the tea is already rich and creamy.

Item No 5: Cardamom:- Crush a cardamom and a bit of cinnamon using a mortar and pestle coarsely for added flavor.

Item No 6: Water:- Measure half a cup of water to make the tea decoction.

Procedure:
3

Stage 1: Heat a saucepan and set the flame in high mode. Add half a cup of water and when it is heated, just add a tea spoon of black tea leaves and lower the flame. Let it brew for about five to seven minutes approximately. Add in the crushed cardamom and cinnamon with a nice stir. Now cover the sauce pan with an aluminium foil and tuck it at the sides and let it remain in low flame for a few minutes.

4

Stage 2: Meanwhile, heat another saucepan and pour in a cup of whole milk and allow it to boil. Lower the flame and squirt in a tablespoon of khoya and stir in. Add a teaspoon of sugar and let it boil in low flame for about five minutes approximately. When the milk gets creamy and thicker, just turn off the flame and take out the foil and pour in the tea decoction using a tea filter only at the moment when you serve. Till then both the milk and as well as the concoction should remain hot separately.

5

Stage 3: Straightway pour them in a ceramic cup and garnish with a sprinkle of cinnamon powder if you want and serve hot.

Tips:

  1. At some places, they use fresh cream or condensed milk instead of mawa or khoya. And each version has an unique taste of its own.
  2. You can even add one or two peppercorns (either black or white) and also a tiny bit of star anise to enhance the overall flavor.
  3. Black cardamom is yet another exotic spice used in the Indian cooking for making shai briyani, shahi korma, dum briyani etc., and it can be used in Irani chai also for a striking flavor and some versions insist on adding it.
  4. At many places, Irani chai is served in matkas but you can also use glassware or ceramic cups.
  5. Usually it is served with Osmania biscuits and any unsalted biscuit goes well with this Irani Chai.

Ingredients

 1 tsp Black Tea Leaves( Assam or darjleeng tea prepferably)
 1 tbsp Mawa or khoya
 1 tsp Sugar
 1 Tiny Bit Of Cinnamon
 1 No Of Cardamom
 1 Cup Of Milk (Full Fat)
 ½ Cup Of Water

Directions

Ingredients To Make Irani Chai
1

Item No 1: Black Tea:- Take a tablespoon of assam tea or darjleeng tea to make the tea decoction. You can many varieties of black tea in popular brands at all Indian stores.

Item No 2: Mawa or Khoya:- Either buy mawa or khoya as you may require a tablespoon to mix up in the whole milk.

Item No 3: Whole Milk: Take a cup of full fat milk to get the best result as Irani chai is rich and creamy.

2

Item No 4: Sugar:- Use only the required amount of sugar as the tea is already rich and creamy.

Item No 5: Cardamom:- Crush a cardamom and a bit of cinnamon using a mortar and pestle coarsely for added flavor.

Item No 6: Water:- Measure half a cup of water to make the tea decoction.

Procedure:
3

Stage 1: Heat a saucepan and set the flame in high mode. Add half a cup of water and when it is heated, just add a tea spoon of black tea leaves and lower the flame. Let it brew for about five to seven minutes approximately. Add in the crushed cardamom and cinnamon with a nice stir. Now cover the sauce pan with an aluminium foil and tuck it at the sides and let it remain in low flame for a few minutes.

4

Stage 2: Meanwhile, heat another saucepan and pour in a cup of whole milk and allow it to boil. Lower the flame and squirt in a tablespoon of khoya and stir in. Add a teaspoon of sugar and let it boil in low flame for about five minutes approximately. When the milk gets creamy and thicker, just turn off the flame and take out the foil and pour in the tea decoction using a tea filter only at the moment when you serve. Till then both the milk and as well as the concoction should remain hot separately.

5

Stage 3: Straightway pour them in a ceramic cup and garnish with a sprinkle of cinnamon powder if you want and serve hot.

Perfect Irani Chai Recipe/ Hyderabad Special Dum Chai

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