Khaoswey

Making Khaoswey – a Burmese noodle curry dish has been on my mind for the longest time. So this weekend I took it upon me to make it. The weather played the perfect role and Khaoswey it was for lunch on a rainy Saturday afternoon. Its pretty easy rustling up this dish , just needs a bit of preparation. The addition of an array of condiments like fried garlic, fried onions and crushed peanuts adds a lovely texture to the dish. I made a chicken version but a veg version tastes just as great. This one is a must try dish for everyone!

 

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khao1

 

 

Khaoswey
Author: 
Recipe type: Mains
Cuisine: Burmese
 
Coconut milk based curry topped with noodles and condiments
Ingredients
  • For the curry:
  • Onion - 1 small
  • Ginger - 1" piece
  • Garlic - few cloves
  • Cumin seeds - 1 tsp
  • Coriander seeds - 1 tsp
  • Dried red chillies - 2 or as per taste
  • Boneless chicken - 200 gms - cut into small bite size pieces
  • Gram flour - 1 tbsp
  • Coconut milk - 1 cup
  • Turmeric powder - 1tsp
  • Salt - to taste
  • Sugar - 1tsp
  • Refined oil - 1 tsp
  • Condiments:
  • Boiled Noodles
  • Fried onions
  • Fried Garlic bits
  • Crushed roasted peanuts
  • Some Boiled eggs
  • Chopped coriander
  • Chopped spring onions
  • Chopped fresh chilies
  • Few lime wedges
Instructions
  1. To make the curry:
  2. First make a paste with onion,ginger,garlic,cumin,coriander and dried chilies,
  3. In a pot, heat the oil.
  4. Add the paste mix. Fry for 2 mins
  5. Add the gramflour. Fry till fragrant.
  6. Now add the pieces of chicken, turmeric powder, salt and sugar.
  7. Once the chicken is browned, add half a cup of warm water.
  8. Cover and cook for 2 mins.
  9. Now add the coconut milk and let it simmer on low heat for about 2-3 mins.
  10. Remove from heat and keep side.
  11. To assemble the bowls
  12. In a bowl, put some boiled noodles and ladle the hot curry over it.
  13. Garnish with the condiments of your choice,a good squeeze of lime.
  14. Serve hot.
 

Noodle Bowl with Chicken Broth

This Noodle bowl with Chicken Broth is just perfect for a quick meal. The heat is already killing us , so we all need easy recipes that can be tossed with very little preps. Once in a while when we need a break from our usual dishes, this is good to go.Noodle bowl 1I used whatever veggies along with chicken were available at home but you could add anything that you wish to. The vegetarians can replace chicken with tofu, turns out extremely well. The noodles i used is the thick – egg noodle variety that I picked from my last trip to new market. Maybe i should write a post on my absolute love for New Market. Have been going there ever since I was a kid and still find is as charming! Unfortunately its the other end of town for me, but then thats no detterent.

Noodle Bowl with Chicken Broth
Author: 
Recipe type: Main
Cuisine: Chinese - Asian
 
Easy one pot meals
Ingredients
  • Egg noodles - 1 pack - boiled and drained
  • Chicken - 200 gms - boneless, cut into small chunks - i used boneless leg piece
  • Carrot - 1 cup - diced or sliced
  • Red bell pepper - ½ cup - diced
  • Cauliflower - ½ cup - cut into florets
  • Onion - 1 medium - diced
  • Ginger - garlic - 1 tsp each- finely chopped
  • Light soy sauce - 1 tsp
  • Vinegar - 1 tsp
  • Veg/chicken stock - 2 cups
  • Refined oil - 1 tbsp
  • Cornflour - 1 tsp - mixed with a little water
  • Salt - to taste
  • Pepper - to taste
Instructions
  1. Boil the noodles as per instruction on the pack. Drain and keep aside.
  2. Blanch the diced carrots and cauliflower in hot water. Drain and keep aside.
  3. In a pan, heat oil.
  4. Saute the onion along with the ginger garlic.
  5. Add the chicken pieces. Fry till browned.
  6. Add the carrots and cauliflower.
  7. Next tip in the diced bell pepper.
  8. Add light soy sauce,vinegar, salt and pepper.
  9. Add the chicken /veg stock.
  10. Cover and let simmer for 5 mins.
  11. Make a cornflour slurry and add it to the pan.
  12. Once the gravy thickens. Remove from heat.
  13. Garnish with chopped green chilies, fresh coriander and spring onions.
 

Tomato Mint Pulao

Summer calls for easy clean meals that can be prepared without slogging it out in the kitchen. This Tomato Mint Pulao is a one pot meal to be rustled up in a jiffy, served with a side of raita and salad is perfect for a weekday meal.Easy clean flavours is sure to please your tastebuds!tomato mint pulaoI like making pulaos in handis or a pan as i am more confident that way but you could easily use a pressure cooker or even a rice cooker. Just the amount of water need to adjusted accordingly. Also i have used chopped tomatoes for texture but even puree would work well. Feel free to use your own discretions as that what makes it even better!

tomato mint pulao 1

Tomato Mint Pulao
Author: 
Recipe type: Rice Dish
Cuisine: Indian
 
One pot veg rice dish
Ingredients
  • Basmati rice - 1 cup - washed and soaked in water for half an hour
  • Chopped tomatoes - 2 medium
  • Ginger - 1 tbsp- grated
  • Green chillies - 1 nos - finely chopped
  • Turmeric powder- 1 tsp
  • Whole garam masala - a mix of cardamom, cinnamon and cloves - 1 tbsp
  • Bay leaf - 2 nos
  • Whole cumin - 1 tsp
  • Salt - to taste
  • Sugar - a pinch
  • Fresh mint leaves - a handful - finely chopped
  • Ghee - 1 tbsp
  • Warm water - 2 cups
Instructions
  1. In a pan/handi heat the ghee.
  2. Splutter the whole garam masala, bay leaf and whole cumin.
  3. Once fragrant, add the chopped tomatoes and grated ginger.
  4. Fry for 2 mins. Add the handful of chopped mint leaves and chopped green chilies.
  5. Next add the basmati rice and turmeric powder.
  6. Saute well for 5-7 mins till the rice changes colour.
  7. Add the warm water, salt and sugar.
  8. Cover and cook till the water is absorbed. Fulff up the rice with a fork and serve hot.
 

Paneer Qalia – A rich cottage cheese curry

Hello all! How is Diwali prep coming along folks? I am just back from my  2 weeks long puja holidays at my hometown and still recuperating and thinking of ways to shed off those piled on calories. But sadly I see no light of hope on that front coz Diwali – undoubtedly my most favourite festival is just around the corner and like everyone I am also fully gearing up for it. 

The recipe I am sharing today is a feasty dish but requires very little effort. Qalia has its roots in Mughali cuisine where mutton was cooked in large cauldrons with a concoction of spices, essentially in a yogury based gravy. We Bengalis also have a version called the Kalia – essentially Rohu Kalia( fish kalia) mostly made as a part of wedding menu. I made it with Paneer as every Tuesday I need to roll something delicious out of my kitchen for the man who sticks to veg food – that one day! The use of mace (javitri) is essential as it lends a royal taste to the gravy. This curry dish goes very well with rotis as well as rice.

paneer qalia

Paneer Qalia - A rich cottage cheese curry
Author: 
Recipe type: Main
Cuisine: Mughlai
 
A rich youghurt based cottage cheese curry dish
Ingredients
  • Paneer/ cottage cheese - 250 gms - cut into cubes
  • Onion Paste - 2 tbsp.
  • Ginger/garlic paste - 1 tsp each
  • Yogurt - 1 cup
  • Kashmiri chili powder - 1 tsp
  • White pepper powder - 1 tsp
  • Mace / javitri powder - 1 tsp
  • Coriander powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Salt - to taste
  • Green chilies - 3-4 whole
  • Refined oil - 1 tbsp.
  • Ghee - 1 tbsp
Instructions
  1. In a pan lightly fry the paneer cubes in 1 tbsp. refined oil. Keep them dipped in a bowl of warm water till used in the gravy. This keeps the paneer super soft.
  2. In the same pan, add the ghee.
  3. Saute the onion, ginger/garlic paste till fragrant and golden brown.
  4. Now add the dry spices - chili powder, coriander powder, mace and the garam masala.
  5. Next tip in the yougurt. Mix well and let the gravy simmer for 5-7 mins. Keep the flame low.
  6. Put in the paneer pieces, add the green chillies. Check seasoning.
  7. Remove from heat.
  8. Serve with rice/roti
 

Kuku Paaka – Omani Chicken Coconut Curry

My love for cookbooks is no new news! I own a lot of them and its not restricted to any particular cuisine. However sometimes I do miss out on trying something that would be earmarked for months, till I stumble upon them again. So ,its now a conscious decision to cook atleast two or three dishes from each of these books. With this motive , I started reading this beautiful book The Food of Oman by Felicia Campbell. Its a memoir of her exploration of the Omani cuisine, that is still very unknown to the world. She talks about the people, their lives and their delicious food.

I was pleasantly surprised to see the similarity in spices, a huge influence of Indian spices in their cuisine. As its rightly said, food binds the hearts and the world! I could go on and on about the book , but I rather share a lovely recipe with you all. Very  similar to the Kerala Chicken stew yet so different.  The warmth of this curry dish – Kuku Paaka will nourish your tastebuds. As the book suggested I made some Maldouf – Date Chapati or Flatbreads with pureed dates to go with the curry and it was a match made in heaven.

kuku paaka main

The addition of vegetables like potato, carrots and beans add to the flavour and makes it a complete meal. The original recipe is a little on the drier side, but I preffered leaving some gravy on to be mopped up with the Maldouf. Btw, Omani cuisine is a treasure trove of flatbreads and to know more I suggest you invest in the book, its truly a collectors item.

kuku paka

Kuku Paaka - Omani Chicken Coconut Curry
Author: 
Recipe type: Main course
Cuisine: Omani - Arabian Gulf
 
A subtle curry dish with vegetables in a toasted coconut gravy as adapted from the Food of Oman by Felicia Campbell
Ingredients
  • Chicken - 500 gms - on the bone, cut into pieces
  • Onion - 1 large - finely chopped
  • Garlic - few cloves - minced
  • Ginger - a small piece - minced
  • Green chillies/Fresh red chilies - 2-3 - finely chopped
  • Coconut powder - half a cup
  • Ground cumin - 1 tsp
  • Ground coriander - 1 tsp
  • Ground turmeric - 1 tsp
  • Ground cinnamon - 1 tsp
  • Carrots, Potato and green beans - a handful, cut into cubes
  • Ghee - 2 tbsp.
  • Warm water - 1 cup
  • salt to taste
Instructions
  1. Place half the coconut milk powder in a non stick pan and roast for 2 mins till fragrant.Remove and keep aside.
  2. In another pan, heat the ghee and sauté the onion, ginger and garlic.
  3. Next add the chicken pieces and the vegetables and sauté for 2 mins.
  4. Put in the dry spices - cumin, coriander, turmeric, cinnamon, salt and the roasted coconut milk powder till fragrant.
  5. Add half a cup of water, cover and let the curry simmer till the water dries up.
  6. In a small bowl, dissolve the remaining coconut powder in some warm water and add to the pan. Add the chopped chilies. Cover and let it simmer for another 5 mins or till the chicken and vegetables are cooked through.
  7. Serve hot with flatbread of your choice.
 

Dimer Korma

A conversation with a dear friend made me realise that this blog is something that means a lot, a lot of hard work and sweat and passion has gone into making it, so no matter how many “sabbaticals” I take, I have to get back to it. So on that very positive note, I present a new recipe to you all! I made Dimer Korma few days ago after I saw a video on FB by Banglar Rannaghar, a very popular website of great recipes. I made some minor changes and the result was a great dish.

dimer kormaEggs are a constant favourite in my household and is well accepted by both my boys, whichever way it is served. This Korma went particularly well with tawa rotis and made for a lovely treat. It is a great party dish and requires very little ingredients.

dimer korma1

Dimer Korma
Author: 
Recipe type: Main course
Cuisine: Bengali - Bangladeshi
 
Eggs in a rich yogurt based gravy
Ingredients
  • Boiled eggs - 4 nos
  • Cardamon - 3-4
  • Cinnamon - 1 small stick
  • Cloves - 3-4
  • Yogurt - 1 cup
  • Brown Onion paste - 2 tbsp
  • Ginger - garlic paste - 1 tsp
  • Salt - to taste
  • Sugar - a pinch
  • Ghee - 1 tbsp. + 1 tbsp.
  • Green chilies - 3-4 - slit
  • Brown onion for garnish
Instructions
  1. Shell the boiled eggs, make slits , marinate with some salt and keep aside.
  2. In a pan , heat 1 tbsp. ghee. Fry the eggs lightly and keep aside.
  3. In the same pan, add 1 tbsp. ghee.
  4. Splutter the whole garam masala - cinnamon, cardamom and cloves.
  5. Next add the brown onion paste and ginger garlic paste.
  6. Fry for 2 mins and then add the yogurt.
  7. Mix well and keep the flame low.
  8. Add the salt and sugar.
  9. Add half a cup of warm water.
  10. Add the fried eggs and let the gravy simmer for 5 mins.
  11. Garnish with some fried onions and green chiilies.
  12. Serve with rotis.
 

Kacche Kele Ke Kofte ( Raw banana Koftas)

While you wouldn’t really pick up raw bananas as a part of your regular vegetable shopping, but once a while you can , to make this raw banana Kofta Curry, that’s very high on nutrients as well as taste. This recipe here is onion and garlic free too. The Bengali in me, loves her Kaanch Kola (raw banana) as we call it . I could even relish boiled raw banana mash with green chilies and mustard oil, our most trusted dish whenever tummy issues crop up. My boys however would squirm at the very idea. So I have to get as innovative as I can be and camouflage such vegetables in more appealing looking dishes.

kele kofteThis recipe here is onion and garlic free. To make it a bit fancy , I have used cashew and sunflower seeds paste to give the gravy a lovely texture and taste. You can easily make the koftas a day in advance,store it in the fridge, fry and add it to the gravy later.

kele kofta 1

Kacche Kele Ke Kofte ( Raw banana Koftas)
Author: 
Recipe type: Main course
Cuisine: Indian - Bengali
 
Soft koftas made from raw bananas in a rich gravy
Ingredients
  • Raw banana - 2 nos - boiled and mashed
  • Potato - 1 large - boiled and mashed
  • Roasted cumin powder - 1 tbsp.
  • Garam masala powder - 1 tsp + 1 tsp
  • Salt - to taste
  • Sugar - a pinch
  • Plain flour - 1 tsp
  • Roasted cumin powder- 1 tsp
  • Turmeric powder - 1 tsp
  • Kashmiri chili powder - 1 tsp
  • Cashew paste - 1 tbsp.
  • Sunflower seeds /Magaj dana paste - 1 tbsp.
  • Tomato puree - 2 tbsp
  • Green chilies - 2 nos - finely chopped
  • Refined oil - to fry the koftas
  • Ghee - 1 tbsp.
  • Salt - to taste
  • Sugar - a pinch
Instructions
  1. First lets make the koftas.
  2. In a bowl take the boiled and mashed raw bananas and the potato.
  3. Add roasted cumin powder, garam masala powder, salt , sugar and flour and mix everything together.
  4. Wet tour hand with a little water and make small balls.
  5. Keep in the fridge for 10 mins.
  6. In the meantime, heat some refined oil for frying the koftas.
  7. Fry the koftas, till the turn golden brown in colour.
  8. Drain and keep aside.
  9. Now to make the the gravy.
  10. Heat ghee in a pan.
  11. Add the garam masala powder.
  12. Next put in the tomato puree, cashew paste and sunflower seeds paste.
  13. Fry for 5- 7 mins.
  14. Now add the dry spices - turmeric , roasted cumin, red chili , salt and a pinch of sugar.
  15. Mix everything well, add a cup of warm water and let the gravy simmer for 5 mins on low heat.
  16. Lastly add the koftas, garnish with some green chillies and a sprinkle of garam masala.
  17. Serve with rice.
 

Pudine Wali Moong Dal

Sharing the recipe of a very easy but tasty lentil recipe that is perfect as a summer lunch dish. I have lost my appetite in this heat and all that I crave for is some simple dal-chawal and some light vegetable on the side. Fimish your lunch with a bowl of curd and you are good to go. Even after elaborate menu planning , I end up making a simple meal these days. The mint adds a freshness to your otherwise boring bowl of dal and green beans lentils is very easy to digest. moong dal You could use fresh coariander even along with mint, that would enhance the taste. Note the recipe below :

Pudine Wali Moong Dal
Author: 
Recipe type: Main course
Cuisine: Indian
 
Ingredients
  • Split green moong dal/lentils - 1 cup - washed and soaked in water for 10 mins
  • Onion - 1 small - finely chopped
  • Ginger - 1 tsp- grated
  • Tomato puree - 2 tbsp
  • Mint leaves - a handful- finely chopped
  • Water - 2½ cups
  • Cumin seeds - 1 tsp
  • Dry red chilies - 2-3 whole
  • Ghee - 1 tbsp.
  • Salt - to taste
  • Turmeric powder - 1 tsp
  • Green chilies - 1-2 as per taste
Instructions
  1. In a pressure cooker, add the soaked lentils, onion, tomato puree, ginger, mint leaves, tomato puree ,salt and turmeric powder.
  2. Coom for 4-5 whistles, till the dal is cooked.
  3. Mash the dal with the back of a spoon and keep aside.
  4. In a pan , heat the ghee. Temper with cumin seeds and dry red chilies.
  5. Add the dal mixture and let it simmer for a min.
  6. Garnish with green chilis and some more fresh mint.
  7. Serve with irce .
 

Kerala Style Chicken Curry

Once in a while when you want to do something different to your regular Chicken curry, this recipe of Kerala Style Chicken curry could come very handy. While I wouldn’t claim that this is the most authentic version and more inspired by the robust flavours of kerala cuisine, it tastes very good nonetheless.

Kerala style chicken curry

Most of the ingredients used are a part of our everyday cooking, apart from curry leaves maybe but that too is easily available now. I use curry leaves in a lot of things like poha , kadhi and even in my simple aloo sabzi that goes so well with luchis! 7 years back when I moved into my house, I was most kicked about having this little garden to myself where I would grow my organic veggies. Curry leaf plant was one of the firsts I had bought and today its turned into a beautiful little tree. Well, more on my vegetable garden later, you go note the recipe!

Kerala Style Chicken Curry
Author: 
Recipe type: Main course
Cuisine: Kerala
 
Flavourful chicken curry that pairs very well with rice.
Ingredients
  • Chicken - 500 gms - cut into medium sized pieces
  • Onion - 1 medium - finely sliced
  • Tomato - 1 medium - finely sliced
  • Ginger - 1 tbsp. -grated
  • Garlic paste - 1 tsp
  • Green/ red chillies - 2-3 - finely sliced - as per taste
  • Turmeric powder - 1 tsp+1 tsp
  • Red chilli powder - 1 tsp+1 tsp
  • Coconut milk - 1 cup
  • Salt - to taste
  • Refined oil - 1 tbsp
  • For tempering:
  • Ghee - 1 tbsp.
  • Mustard seeds - 1 tsp
  • Curry leaves - a few
  • Dry red chili - 2-3
  • Black pepper corns - 1 tsp
Instructions
  1. In a bowl take the chicken pieces, marinate with 1 tsp turmeric powder and 1 tsp red chilli powder and some salt.
  2. Keep aside for 10 mins.
  3. In a pan , heat 1 tbsp. oil and shallow fry the chicken pieces till golden brown in colour.
  4. Drain and keep aside.
  5. In the same pan, add 1 tbsp. ghee.
  6. Add the mustard seeds, black peppercorns, dry chili and the curry leaves.
  7. Let the spices splutter and release its aromas.
  8. Now add the finely sliced onions , grated ginger and the garlic paste.
  9. Cook till transluscent.
  10. Now add the chicken pieces.
  11. Add another tsp of turmeric and chili pwder each and some salt to taste.
  12. Mix everything well, add half a cup of warm water and let it simmer.
  13. Once the water dries up and the chicen is almost cooked, add the coconut milk and the green chilies.
  14. Let the curry simmer for 2-3 mins.
  15. Remove from heat and garnish with some more grated ginger and chopped chilies.
  16. Serve hot with rice.
 

Poila Boisakh – A time to celebrate, reflect and eat some Kacchi Biryani

Festivals to many people entail many things, but for a true blue Bengali girl like me, festivals are synonymous with family, traditions and food. Growing up, my family ensured that each festival or parbon as we call them is celebrated with dedicated fervour. Noboborsho, or the Bengali New year, holds a special place in every Bengalis heart, it is yet another opportunity to enjoy, usher in the good times with family and friends over new clothes, elaborate meals and lots of adda. Bengalis and their bhuri bhoj is world famous and we don’t leave any stone unturned when it comes to merrymaking.

Just like every year, our plans for Poila Boisakh revolve around food and festivities. As a mother to a 8 year old, I have to ensure that these occasions are celebrated with much fanfare so it creates lifelong memories, which he can carry along in his heart forvever. A typical Poila Boisakh morning, would entail a visit to the temple, donned in new traditional attires, cooking up delicacies in my kitchen, gorging on mishtis and being with family and friends.

Now, coming to food. While quintessentially, dishes like Chingri Malaikari, Kosha Mangsho, Pulao would be a part of the Poila Boisakh menu, one cannot ignore the the perennial love we Bengalis have for Biryanis! Give us a plate of Biryani along with the meat and the potato, we are set and elated. There is this particular Kacchi Biryani – the Dhakai version that Maa makes and I can never get enough of it. With time , I have also struggled to kind of master the art of making this dish and is very happy to share it with my readers here.

A Dhakai Kacchi Biryani is different from the rest of the lot as the here the raw marinated meat is cooked along with the rice in a concoction of flavours. The key is to get the right balance of spices, not too spicy, not to bland, just right with succulent pieces of meat and potatoes. A perfect recipe to bond over with friends and family.

However, no celebration is perfect without a clean home and kitchen. Since the kitchen is the humdrum of activities  during Poila Boisakh, hygiene is of utmost importance. With a young kid at home, I cant help but being hyper when it comes to cleanliness. The advent of summers mean pests and cockroaches and the only sure shot way to get rid of it is to use Godrej Lal Hit.  A premium product from Godrej to keep cockroaches at bay. Its long nozzle ensures that it reaches every nook and corner of your kitchen. Personally, I have been using this product for a while now and I seriously cant complain.

So there! Have the happiest Poila Boisakh, cook up a storm, enjoy the mishtis and have a great time with friends and family without compromising on cleanliness and hygiene. Cherish old memories, call up your loved ones and make some new traditions.

kacchi biryani 1

 

Dhakai Kacchi Biryani
Author: 
Recipe type: Biryani
Cuisine: Bangladeshi
 
A flourful one pot dhakai biryani.
Ingredients
  • Ingredients:
  • For the biryani masala:
  • Coriander seeds - 1 tbsp
  • Cumin seeds - 1 tbsp
  • Dry red chillies - 5-6 nos ( adjust according to taste)
  • Nutmeg ( Jaiphal) - half a piece
  • Mace (Javitri) - 2 pieces
  • Green Cardamom - 3-4 nos
  • Cinnamon - 2 small sticks
  • Cloves - 5-6 nos
  • Other ingredients required:
  • Basmati Rice - 2 cups
  • Mutton - half kg ( good quality and fresh. Can use boneless cubes too )
  • Brown onion slices - 4 tbsp + 1 tbsp ( for this just slice up two big onions and fry till golden brown in refined oil or ghee) Also ensure that you keep the leftover oil or ghee.
  • Yogurt - 1 cup
  • Garlic paste - 1tbsp
  • Ginger paste - 1 tbsp
  • Potatoes - 2 medium sized ( parboiled and fried till light brown in colour)
  • Kewra essence (screwpine) - 1 tsp
  • Salt - for marinating the mutton and while boiling the rice.
  • Atta dough - a small ball of dough made of wheat required for sealing the handi/pan in which the biryani will be cooked.
Instructions
  1. Method:
  2. STEP ONE
  3. Dry roast all the ingredients listed under 'Biryani Masala' and grind into a fine powder.
  4. Please be careful not to burn the spices. This 'is 'the most important ingredients of the biryani.
  5. STEP TWO
  6. Wash and clean the mutton. Marinate with 2 tbsp salt and keep aside for half an hour.
  7. After half and hour wash the mutton once more and keep.
  8. Now add the yogurt , ginger paste, garlic paste , 4 tbsp brown onion slices and the biryani masala. Mix it very well and gently too.
  9. Cover this mixture with a cling film and let it marinate overnight.
  10. STEP THREE
  11. Take 2 cups of good quality basmati rice. Wash it under running water , drain and keep aside.
  12. In a big saucepan add water. Once the water starts to boil add 2 tbsp salt and few whole cardamom , cloves and cinnamon.
  13. Next add the rice and let it boil till the rice is almost half done.
  14. Strain the rice and spread it out on a flat surface.
  15. STEP FOUR
  16. Now is probably the easiest part and the last step' assembling' before you can devour this sinful biryani.
  17. Take a handi or a saucepan (make sure it has a proper lid) and brush it with a little ghee.
  18. We will make the first layer with rice and then the mutton.
  19. First rice,then the marinated mutton and fried potatoes , then rice and then mutton again. Finally top it up with the remaining rice. Sprinkle the remaining brown onion slices and the kewra essence on top. Close the lid tightly of the handi and seal it with the dough
  20. Now the final task is to put this on dum or slow cooking as we say. For the mutton to be fully cooked this has to be put on heat for at least an hour. So to prevent it from burning I always put the handi on a tawa/skillet and not directly.
  21. Now forget about it for an hour and then when you break open that seal - simply divine!!
 

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