Fruit Fuchka

Junk foods! A strict no-no for kids. But what if we could transform the junk food into a little healthy one. So, when my 7-year-old wanted to taste the best street in the city, I genuinely was tensed for her getting stomach upset. Then decided to make it home. Great I made the teekha puchka.
Later, I realized why not make it a little more into the healthy side. So, came up with this Fruit Fuchka:

Serving: 2 - 3 person

Active Time: 10 mins

Total Time: 10 mins

Ingredients:

Fuchka : 8 - 10 pieces (store-bought)
small cubed fruits: 1 cup
(apple,mango,pineapple,grapes)
chat masala: 1 tsp
cashew: 8 - 10 pieces
Almond: 8 _ 10 pieces
pomegranate: few seeds (just to add the color)
curd: 1/2 cup
honey : 2 tsp(optional)

Method:

1. Mix together fruits and chat masala.
2. Fill the fuchkas with the mixture.
3. Then top the fuchkas with curd.
4. Garnish with almond , a cashew and few pomegranate seeds.
4. Add honey and serve immediately.

tips: you can also add sweet curd.

snacks

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Ilish Macher Paturi

Hilsa paturi or ilish macher paturi has emerged as one of the signature dish in the class and is mostly smoked in banana (plantain) leaves. In earlier days when LPG gas has not invaded the

kitchen, food was usually prepared on the earthen oven fired with charcoal or fire woods. The

boneless hilsa marinated in chili-mustard paste or with curd used to be wrapped in gourd, pumpkin or banana leaves and was put in freshly steamed rice container. As the steam was still trapped inside the rice vessel so it uses that to steam the hilsa. This we cannot achieve in the gas stove because of the difference in the temperature.

4 Servings

Active time : 45 mins

Total time: 1 hr

INGREDIENTS

• 500 g Hilsa fish
• 25 g Yellow mustard seeds
• 25 g Black mustard seeds
• 2 Green chillies
• 1 teaspoon Sugar
• 1 teaspoon Turmeric
• ½ cup Mustard oil
• Salt to taste
• Banana leaves
• Cotton thread

PREPARATION

With Banana leaf:

• Cut the hilsa into six steaks.
• Make a paste of the yellow and black mustard seeds with the green chillies , salt and sugar.
• Mix the paste with the turmeric and mustard oil.
• Lightly salt the fish. Cover with mustard paste evenly.
• Cut the banana leaves into 12 rectangles and place them in six crosses.
• Place a piece of the fish in the centre of each cross and tie up into envelops.
• Place on a dish and cook in pre – heated oven at 180 * C for 15 – 20 minutes . Alternately, you can use a pressure cooker( pressure cook for 15 – 20 minutes on a slow heat ). Remove from oven / pressure cooker and serve with rice.

Without Banana leaf:

• Cut the hilsa into six steaks.
• Make a paste of the yellow and black mustard seeds with the green chillies , salt and sugar.
• Heat oil in a Kadai.
• When the oil in hot, add green chilli.
• Then add the masala paste, and saute till the oil comes up.
• Add the fish and cover the kadai, putting on low heat.
• After 20-25 mins remove the lid, to find the hilsa done covered with the masala.
• Server with hot rice.

non-veg food

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Shukto- The Bengali starter

A traditional Bengali meal usually consists of five to six courses, starting off with something bitter and ending with a sweet dessert. Dal–bhaja, a vegetable, fish and chutney find their way in between and are served as well as eaten in that order. I think the six courses were to give importance to the six basic tastes or rasas. The first course which is bitter can be a dry preparation of Uchche (bitter gourd), fried neem leaves, neem-begun or the culinary epitome of bangla cuisine the Shukto. With the summer on, shukto is a must at every bengali home.

4 Servings

Active time: 40 mins

Total time: 40 mins

INGREDIENTS

• Uchche or Bitter Gourd – 1 chopped
• Jhinge or Ridge Gourd – 1 chopped
• Begun or Brinjal – 1 chopped
• KanchaKola or Raw Cooking Banana – 1 chopped
• Sojne data or Drumsticks – 10 chopped
• Potato – 1 chopped
• Vadi (nuggets made of ground lentil and later dried )~ 10/15 small ones (Optional)
• For Phoron or Tempering
• Methi or Fenugreek seeds – 1 tsp
• Tejpata or Bay Leaves -- 4
• Hing or Asafoetida Powder – a pinch
• Milk – 1/3 cup
• Salt
• Ghee

For Paste

• Mustard seeds ~ 2tbsp soaked in water.
• Poppy Seeds ~ 1 tbsp soaked in water
• Ginger Paste ~ fresh grated ginger about 1 tbsp

PREPARATION

• Chop the vegetables as shown in the picture. Try to cut them in the shape as in the pic.
• Wet grind the mustard seeds and poppy seeds to a fine paste. While grinding put a little salt. If you are using a dry grinder make a paste of the dry ground mustard powder in a little vinegar and salt, this is because dry grinding sometimes makes the mustard taste bitter.
• Saute the vegetables, bitter gourd being the last, lightly and keep aside
• Fry the vadi till they are brown and crispy
• Heat 2 tbsp of ghee in a Kadai/Frying Pan
• Add the methi (fenugreek) seed, tejpata (bay leaves) and the hing (asafoetida powder)
• When they start sputtering and you get the smell of hing rising add the veggies.
• Add about 1 1/2 to 2 tbsp of the mustard & poppy seeds paste.
• Add the Ginger paste
• Mix well, add salt add water and 1/3 cup of milk. Enough water to cook the vegetables, this dish is not gravy based so don't add too much water.
• Cover and cook till the veggies are cooked and there is very little water.
• Once the vegetables are almost done add a little suagr.
• Add the fried vadis at the end.

Veggie

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Paneer Butter Masala

Paneer Butter Masala is a rich entre made with Indian cheese and a creamy sauce. This dish is tasty when served over white rice or with Naan or Tandoori Roti.

4 Servings

Active Time: 35 mins

Total Time: 35 mins

INGREDIENTS

• 3 big tomatoes - pureed
• 250 g paneer - cubed
• 2 big onions
• 1 bay leaf
• 2 cloves
• 1 tbsp ginger-garlic paste
• 1 tsp red chilli powder
• 3 tbsp cashew nut paste
• 1/2 tsp turmeric powder
• 1 tsp dhania powder (dry coriander powder)
• 1/2 tsp kasuri methi (dry fenugreek leaves)
• 1 tsp tandoori masala (optional for color)
• 2 tsp garam masala powder
• salt and lemon juice - to taste
• 3 tbsp butter
• 3 tbsp fresh cream
• fresh coriander - chopped for garnish

PREPARATION

• Skin the onions and blanch them in hot water for 3 mins, then puree them to form a paste. Do the same with tomaotes, unless you are using tomato puree directly.
• Take 1 tbsp of ghee, heat in a pan for 2 mins, the saute the paneer cubes in it till golden brown; Now take 1 cup hot water, add a pinch of salt and turmeric powder to it and immerse the paneer cubes in it for 10-12 mins. Then remove the pieces, drain them on a tissue paper and keep aside.
• Heat 2 tbsp of butter in a pan, add the bay leaf and the cloves, then add the onion paste and saute till light-brown. Add ginger-garlic paste. Saute for 3 minutes. Add chilli powder, followed by the cashew paste and fry for 5 mins.
• Add tomato puree, crushed kasuri methi,coriander powder, turmeric powder, garam masala and salt. Stir and let it simmer for some time.
• Add the paneer cubes and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat till you get the desired curry consistency. Remove from fire, stir in remaining butter and fresh cream.
• Garnish with coriander leaves. Serve the paneer butter masala with any bread of your choice, pulao or simply jeera rice.

tandoori dish

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Tandoori Roti

Tandoori roti is made with whole-wheat flour and traditionally cooked in a clay oven or tandoor. But normally tandoor are available in restaurents. So here we are going to make it in Tava and over gas and get the same smoky tandoor flavor.

4 Servings

Active Time: 20 mins

Total Time: 2 hr 20 mins

INGREDIENTS

• 2 cups Wheat Flour
• 2 tsp Baking Powder
• ½ cup Plain Yogurt
• ½ cup Maida
• ½ cup Milk
• 2 tbsp Ghee
• Salt to taste

PREPARATION

• Mix the flour, maida, yoghurt, baking powder, milk and salt together. Pour enough water into it to make dough. The dough should be kept tight. The best way is to knead the dough and add water little water and knead again, add more water if needed and repeat the kneading if needed.
• Leave this dough out for about 2 hours.
• Make a ball from this dough and flatten in into a roti , it should be bit thick say ( 4-5 mm thick) or something like a thin crust pizza base thickness.
• Take a thick bottomed Tava, Griddle or a Fry Pan and put it over the heat.
• Wet one side of the roti and put it on the Pan.
• Also wet the upper side of the roti as well with water, just sprinkle some water drops by hand or use a basting brush dipped in water.
• Now reverse the pan and hold it in your hand and let the roti get roasted over the heat. The roti will keep on sticking to the pan.
• Use your judgment as not to burn the roti off.
• Once the Roti is done on one side, it will fall off.
• Now Pick it up using the tongs .
• Normally the roti would have cooked well on both sides. But sometimes it may fall off bit early , in that case just pick it up and cook in the pan in the normal position.
• Smear it with some Ghee on one side.

tandoori roti

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Kadhai Murg

This colorful stir-fry combines green bell pepper, orange carrots and red onion along with spice-coated chicken for a delicious result. The cooking happens quickly, so it's a good idea to measure out and prepare all the ingredients in the recipe before you fire up the wok. Enjoy the smoky aromas that emanate from the pan and the combination of spices that titillate the taste buds.

4 servings

Active Time: 35 mins

Total Time: 35 minutes

INGREDIENTS

• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 tablespoon cornstarch
• 3/4 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch cubes
• 3 tablespoons canola oil, divided
• 2 large carrots, cut into 1/4-inch-thick slices
• 1 large green bell pepper, cut into 1-inch cubes
• 1 small red onion, cut into 1/2-inch cubes
• 4 large cloves garlic, thinly sliced
• 3 dried red chiles, such as Thai, cayenne or chile de arbol, stemmed
• 1 tablespoon lime juice
• 1/2 cup firmly packed fresh mint leaves, finely chopped

PREPARATION

• Grind coriander, cumin and fennel seeds in a spice grinder (such as a clean coffee grinder) or a mortar and pestle until the mixture resembles coarsely ground pepper. Transfer to a medium bowl and add cornstarch, salt and turmeric; stir to combine. Add chicken and stir until coated with the spice mixture.
• Preheat a wok or a well-seasoned cast-iron skillet over high heat. Add 2 tablespoons oil. When the oil is shimmering, add carrots, bell pepper, onion, garlic and chilies. Cook, stirring, until the vegetables begin to brown, 4 to 6 minutes. Transfer to a plate.
• Reduce heat to medium-high and add the remaining 1 tablespoon oil to the pan. Add the chicken and seasonings from the bowl and cook, stirring, until no longer pink in the middle, 5 to 7 minutes. Stir in the vegetables, lime juice and mint and cook until heated through, about 30 seconds.

tandoori recipe

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Vegetable Pie Recipe

Hey guys, am on diet now,but look what i cooked. I did use loads of veggies but with that just to add on to the taste i have use some good amount of butter and "Cheese". But if you don't wanna use these then too its gonna taste yum. Happy Cooking...

Ingredients

• 2 cups plain flour (maida)
• 100 gms. chilled butter
• 1/2 tsp. salt
• chilled water

For Filling

• 2 cups Chopped vegetables of choice (eg. potatoes, peas, beans, carrot, spinach, cauliflower etc, All or any)
• 2 onions
• 1 tomato
• 2 green chillies
• 1/2" piece ginger
• 1 tbsp. oil
• 1/2 tsp. red chilli powder
• 1/2 tsp. curry masala (or garam masala)
• 1 tbsp. cream
• 1 tsp. corn flour
• salt to taste

Method

• Sieve together flour and salt.
• Add chilled butter. Mix with fork till mixture is crumbly.
• Sprinkle chilled water over it.
• Quickly, with light hand mix the dough into a lump.
• Do not over knead.
• Chill dough for 15 mins. in a plastic bag.
• Roll dough into 4" thick round.
• Place over a greased pie plate.
• Prick with a fork all over.
• Bake in a pre-heated oven for 12 mins., or till light brown. Keep aside.

Filling

• Grate tomato, onion, ginger.
• Finely chop green chillies.
• Chop and boil other vegetables.
• Heat oil in a skillet, add the grated vegetables and chillies.
• Cook for 4-5 mins. Stirring occasionally.
• Add all other ingredients except cream.
• Cook till the water evaporates and curry is thick.
• Sprinkle a little cornflour over the crust.
• Pour and spread the filling in the shell.
• Pour cream all over.
• Bake for 8-10 mins. in pre-heated oven.
• Slice and serve warm.

vegetarian recipe

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Beat the heat - Lassi

Mango Lassi:

Mango Lassi is the perfect cooler on a hot day. You can add extra sweetness to it (if you like) with sugar or honey. If you're making it for kids and want to avoid the sugar, use unsweetened fruit juice or pulp. This recipe makes 4 glasses of lassi.

Cook Time: 5 minutes

Ingredients:

3 glasses of yogurt (use a glass you will serve the lassi in, to measure)

1 glass of crushed ice (measure as above)

1 glass ripe mango pieces or pulp

Sugar to taste/unsweetened fruit juice or pulp

1 tsp slivered almonds for each glass

A dollop of thick cream for each glass (optional)

Preparation:

• Put the yogurt, mango, ice and sugar/juice/pulp in a blender and blend till smooth.
• Pour out into glasses, top with a dollop of cream each and slivered almonds and serve.

Pina Colada Lassi:

An Indian twist on a hugely popular western drink! This recipe was invented by a close friend of mine. Pina Colada Lassi is perfect on a hot summer day.

Ingredients:

150 ml chilled pineapple juice (approx 5 fl ounces)

150 ml coconut cream (approx 5 fl ounces)

150 ml thick sweetened (but unflavored) yogurt (approx 5 fl ounces)

1 cup crushed ice

1/4 cup finely chopped pineapple pieces

2 maraschino cherries to garnish

Preparation:

Blend the pineapple juice, coconut milk, yogurt and crushed ice in a blender till smooth.

Pour into 2 tall, chilled glasses, garnish each with finely chopped pineapple and a maraschino cherry and serve!

Angoori Lassi:

This lush, creamy drink is sure to impress whoever you make it for! It is a terrific summer thirst quencher! This recipe makes 3 tall glasses of Angoori Lassi.

Ingredients:

1/2 tsp cumin seeds

1 1/2 glasses (roughly 250 ml capacity) of fresh creamy unsweetened yogurt

1 cup crushed ice

4 tbsps sugar

1 cup seedless grapes - red or green - chopped fine

A pinch of salt

Preparation:

Heat a pan or griddle on medium heat and roast the cumin seeds till slightly darker and aromatic.

Remove from heat, grind to a fine powder in a clean, dry coffee grinder.

Put the cumin powder (reserve a small amount to garnish the drinks), yogurt, crushed ice, grapes (reserve a small amount to garnish the drinks) sugar, salt into a blender. Blend till smooth.

Pour into tall, chilled glasses. garnish with chopped grapes and a sprinkling of cumin powder and serve!

pina colada lassi

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Malai Kofta

Hello Everybody,

Wish you all a very Happy and Prosperous and Blasting New Year. Here you go with the first recipe dat i made at home...

Ingredients:

Gravy:

• 125 gms. cream
• 75 gms. khoya or paneer
• 150 ml. milk
• 50 gms. cashewnuts
• 3 tsp. white pepper powder.
• 2 1/2 tsp. sugar
• 2 tsp. grated ginger
• 1/4 tsp. nutmeg powder
• 1/2 tsp. turmeric powder
• 1 tsp. garlic crushed
• 1" cinnamon
• 6 cloves
• 6 cardamoms
• salt to taste
• 3 tbsp. ghee

Kofta:

• 50 gms. khoya
• 50 gms. paneer
• 5 medium potatoes
• 20 gms. cashewnuts
• 20 gms. raisins
• 4-5 green chillies chopped fine
• 1/2 tsp. ginger grated
• 1 tsp. coriander chopped
• 1/2 tsp. cumin seeds
• salt to taste

Garnish:

• 1 tbsp. grated cheese or paneer
• 1 tbsp. chopped coriander

Preparation:

Koftas:

1. Boil the potatoes, peel and smash them.
2. Mix together all the ingredients except raisins and cashews.
3. Take a ping-pong ball sized dough in hand.
4. Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
5. Repeat for remaining dough. Keep aside.

Gravy:

1. Roast the cinnamon, cardamom, nutmeg and cloves together.
2. Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
3. Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
4. Add paste and fry further for 5-7 minutes stirring well.
5. Add 2 cups water and simmer on low for 15 minutes.
6. Warm the koftas either in the oven or on the tava (Optional: You can deep fry the koftas also.)
7. To serve place warm koftas in a casserole.
8. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
9. Garnish with grated cheese and chopped coriander.

vegeterian recipe

1

Russian Salad (Non-Veg)

So yesterday, as I steeped into the kitchen, i thought of making something easy still delicious and healthy. And here i came out with Russian salad,one of the easiest of its kind,enjoy.....

Ingredients:

• 4 medium potatoes, cooked and diced
• 3 carrots, boiled and diced
• 2 parsley roots, boiled and diced
• 1 celery root, boiled and diced
• 500 g (1 lb 2 oz) boiled peas
• 1 pickled bell pepper, diced
• 300 g (10 oz) cooked ham, diced
• 1 sour apple, finely diced
• 300 g (10 oz) mayonnaise
• 1 tsp prepared mustard
• 1/2 dl (1.7 fl oz ; 3.5 tbs) sour cream
• salt
• Iceberg lettuce
• cucumber slices

Preparation:

1. Toss the potatoes, carrots, parsley root, celery root, peas, bell pepper and apple together in a bowl.
2. Mix in mayonnaise, mustard and sour cream. Season with salt. Let stand for 2 hours in refrigerator before serving.
3. Garnish with Iceberg lettuce and cucumber slices.

salad

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Red Velvet Cake

Ingredients:

• 2-1/2 Cups cake flour
• 1 Cup vegetable shortening
• 1-1/2 Cups sugar
• 2 Eggs
• 1 tsp Cocoa powder
• 2 Ounces red food coloring
• 1 Cup buttermilk
• 1 tsp Baking soda
• 1 tsp Vinegar
• 1 tsp Vanilla extract
• 1 tsp Salt
• White frosting

For White Frosting:

• 2 tbsp Flour
• 1 Cup confectioners' sugar
• 1 Cup milk
• 1 Cup unsalted butter
• 1 tsp Vanilla extract

Preparation:

1. Preheat the oven to 350 degrees F.
2. In a bowl of a mixer, cream together the shortening, sugar and eggs.
3. Take a separate bowl and combine together the cocoa and food coloring.
4. Combine this paste with the shortening mixture.
5. Sift flour and salt together over the parchment.
6. Combine the shortening mixture to the flour batter alternately with the buttermilk in 3 additions.
7. Add the vanilla extract to it and fold in the baking soda and vinegar.
8. Transfer the batter into 2 greased 9 inch cake pans and bake for about 30 minutes till an inserted cake tester comes out clean.
9. Let it cool on a cooling rack and reverse the cakes from the pans.
10. For frosting, cook the flour and milk on medium flame, until thickened.
11. Let it cool, meanwhile in the bowl of an electric mixer, cream together the butter, vanilla and sugar till light and fluffy.
12. Combine it with the flour mixture, mix well.
13. Frost the top of the first layer with frosting and place the second layer on the top.
14. Frost the entire cake with rest of the frosting.

red velvet cake

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Chocolate Chips Cookies

Hey Guys,

With the festive season on, why not try something special. Tried with some cookies. Its very simple and easy to make. You can too try a hand on it....

Ingredients:

• 1 1/4 cup Fine Wheat Flour (Maida)
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1/2 cup Butter
• 1/2 cup Brown Sugar
• 1/4 cup Sugar
• 1 small sized Egg
• 1 tsp Vanilla Essence
• 1 cup Chocolate Chips
• 1/2 cup chopped and roasted Walnuts

Preparation:

1. Mix the flour, baking soda and salt evenly in a bowl.
2. With the mixer running, beat butter, sugar and brown sugar together until creamy.
3. Add the egg and vanilla essence.
4. Now add flour.
5. When flour is fully blended mix the chips and walnuts.
6. Preheat the oven to 190 degrees.
7. On a tray place a large ungreased cookie sheet.
8. Now drop a spoonful of the batter on the sheet 2 inches apart.
9. Bake for 10 -1 2 minutes.

And your chocolate chips cookies are ready to be served, enjoy then while they are still hot.....

cookies

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Gobi Manchurian

Hi frens,

Today i tried to infuse a Chinese tinge into my very Indian recipe, and look what i got Gobi (Cauliflower) Manchurian. Unlike the gravy version, this recipe has a very crispy coating on the cauliflower and is tossed with a spicy chinese sauces and vegetables. Serve it with a toothpick or fork and enjoy it with your favorite cocktail. You could always make it more gravy to have with fried rice or noodles. Well, an extra water would do all the magic. So here is the recipe just for you....

Ingredients :

• Cauliflower - 1/2 ( Broken into small florets)
• Big Onion - 1 ( Chopped lenth wise)
• Green Chilly -2 ( chopped lengthwise)
• Garlic - 2 ( Chopped into small pieces)
• Ginger - small piece chopped finely
• Chilly powder - 1/2 tsp ( Optional , You can add it if you wish it to be bit more spicy)
• Salt - To taste
• Oil - To fry
• Corn flour water - ( 1 tsp of cornflour mixed with 1/2 cup water, if you need more gravy, then mix more accordingly)
• Lime Juice - 2 - 5 drops
• Soya Sauce - 1/2 tsp
• Ajinomoto - a pinch
• Pepper - 1/2 tsp
• Plain flour - 5 tsp
• Cornflour - 6 -7 tsp
• Red food Colouring - 2 pinch

Preparation :

1. First cut the cauliflower into small pieces.
2. Then put it in a vessel, add water and pinch of salt and cook it for 5 - 7 mins.
3. Drain the water, allow it to cool.
4. Then take a vessel add the plain flour, cornflour, pepper and salt, mix everything together and make it into a paste adding some water. Then add the cauliflowers in it and mix well, making sure you geenrously coat cauliflower with the mixture.
5. keep it aside.Now take a heavy bottomed pan/kadai, then add oil, add the chopped garlic and ginger pieces and fry it.
6. Then add the onion and fry till golden brown.
7. Now add the green chillies and fry for few mins.
8. Then add the chilly powder ( optional)
9. Add soya sauce, ajinomoto and cook for few more mins.
10. Then add the cornflour water, and salt and cook until the mixture is thick. If you want more gravy, then add more water to it.
11. Now add the food coloring (optional). Mix well keep it aside.
12. Finally deep fry the cauliflower, and add it to the prepared mixture . ( It is prefered frying the caulifower finally and adding it , just to retain its crispness)
13. Then finally squeece some lime juice , and serve hot.....

Your Yummy, spicy Gobi Manchurian is ready to be served, Enjoy...

manchurian recipe

0

Hyderabadi Chicken Biryani

Ingredients:

• 1 whole chicken / 2 lbs chicken,
• 1 kg Basmati rice / 2 lbs rice
• 1 cup thinly sliced onions fry,
• 2 tsp ginger/garlic paste,
• 3 tsp chilli powder,
• 1/2 tsp turmeric,
• 100 g cashew nuts,
• 4 or 5 bay leaves,
• 4 or 5 cloves,
• 2 cm long cinnamon sticks,
• 3 or 4 cardamom pods,
• 1 or 2 tsp shah jeera,
• 2 cups mint leaves,
• 1 cup coriander leaves (cilantro),
• ½ tsp garam masala powder(shah jeera, elachi, dalchinina, lavangam),
• 1 lemon,
• 1 ½ tsp salt (according to taste),
• 1 cup ghee,
• ½ cup yogurt,
• 1 cup oil,
• few strands of saffron,
• 2 cups finely sliced onions

Preparation:

1. Make deep incisions on the chicken flesh – deep enough for spices to get absorbed but making them too deep could render the pieces smaller. Mix turmeric, chilli powder, salt, garlic paste, yogurt, and half-lemon’s juice. Thoroughly apply this paste onto the meat flesh and let marinate for an hour.

2. Heat about 100 ml of oil. Roast cumin, cloves, cinnamon, depoded cardamom, bay leaves, ½ spoon cumin, 1 spoon coriander powder, and finally add onions(2). Wait a couple of minutes to add mint leaves. When onions turn slight brown, add marinated chicken and cook for about 20-30 min. It should NOT be fully cooked at this stage; add garam masala and coconut powder and turn off flame when about ¾ cooked. Gravy should not be much, chicken pieces should look roasted.

3. Meanwhile, while the chicken is still cooking, prepare the biryani rice. Slightly rinse 3 cups of basmati, and add water little less than the volume of the rice itself so that its only half cooked preferably in an electric cooker. Amount of water actually depends on kind of rice at hand and your experience helps to judge it. Also add 1-2 teaspoons of salt to it. Take a few semi-cooked grains of rice and colour them with diluted saffron for garnishing.

4. You will need a utensil of about 12″ (300 mm) base. Place about half of semi-cooked rice in it. Next, layer half of chicken on it again topped by a layer of rice (half of the remaining). One more layer of remaining chicken, finally with layer of rest of the rice on top ends the rice-chicken layering stage.

5. Heat oil and deep fry half the sliced onions to golden brown. Similarly fry cashew. Garnish the top layer with these two along with 100 ml ghee, coconut milk, saffron rice grains and coriander. Lid the vessel and try making it airtight (but no pressure should build up). Put on high flame for 5 min before reducing it to low flame. The flame should NOT be at the vessel’s centre, but on one side of it. Wait for 2-3 min and turn the vessel to heat other next part on its circumference. This way, keep rotating the vessel every 2-3 min for about 20 min. Every time you turn it, carefully disturb the contents by a shake/jerk so as to avoid settling of ghee at the bottom.

6. Put off the flame and wait for about 10 min before opening. Before serving, mix the medley from the bottom. Serve with Raitha and Mirchi ka Salan.

hydrabadi biryani

1