Kesari Murgh

Kesari Murgh
Kesari Murgh
  • PREP TIME 15 MINS
  • COOKING TIME 30 MINS
  • SERVES 3
  • 6 large pieces Boneless chicken
  • 1 cup onion paste
  • 1 teaspoon Ginger paste
  • 1 1/2 teaspoon garlic paste
  • 1/2 teaspoon kesar dissolved in milk
  • 1 teaspoon coriander powder
  • 4 teaspoon cashew nut paste
  • 1 cup curd
  • 2 bay leaves
  • 1/2 tablespoon whole cloves and green cardamoms
  • 1/2 cup oil
  • 3/4 cup cream
  • 1 teaspoon white pepper
  • salt (As per as taste.)

Marinate the chicken with 1 tablespoon of red chilli powder, 3 tablespoon curd and 1 teaspoon ginger garlic paste and a pinch of salt. Mix it nicely and keep aside for 3 to 4 hours."

Heat 3 tablespoon oil in a heavy duty pan, add 3 green cardamom, 3 cloves and a spring of bay leaves. Roast it nicely to come out of the original flavor of these spices. Then add 1 tablespoon of Onion paste, a teaspoon ginger garlic paste. Fry it for some times. Then add the marinated chicken in to this. Mix it well, cover it and simmer for 10 minutes. After 10 minutes, add the dry spices like 1 tablespoon coriander powder, 1 teaspoon of red chilli powder, 4 tablespoon of cashew nut paste as well and some salt to season."

Mix it well and add ½ teaspoon saffron milk. This gives a great flavor of saffron and a fabulous colour to this dish. To finish with add ¾ cup fresh cream. Cover it and keep for 10 to 15 minutes in very low flame until the chicken become soft and tender. Finally add some fresh coriander leaves."

Your Royal, Fabulous, Juicy Saffron chicken is ready to serve. Garnish with coriander leaves and Saffron."

  • Use deep vessels to cook chicken for proper cooking and avoid splashing of juices / masala / gravy all around the place.
  • Make ginger, garlic paste in bulk and store in the refrigerator to save the time of cooking.
  • Keep coriander leaves in an air tight container in the refrigerator to keep them fresh for a long time.
  • Always use sharp knives. Not only is it safer but it will make your work much more efficient.

Chingari Malaikari

Chingri Malaikari
Chingri Malaikari
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 4
  • 500 gms Prawns ((big/medium size) )
  • 2 medium sized onions
  • 2 tbps Ginger-garlic paste
  • 1 slit up Green chilli
  • 3/4 cup Coconut milk
  • 2 tsp Turmeric powder
  • 2 tsp Red chilli powder
  • 1 tsp sugar
  • salt (to taste)
  • 2 tbps oil
  • bay leaves
  • 4 cardamoms
  • 2 cardamoms
  • 5-6 cloves

Wash the prawns very well before you marinate it. Add salt and a touch of turmeric powder and mix it."

Heat 1-2 tsp of mustard oil in a pan. Once the mustard oil comes to a smoking point, add a bit of salt. When the mustard oil is hot, put some mustard seeds into it and once the mustard seeds start to crackle you could add 2 pieces of cardamom, 2-3 of cloves, 1-2 pieces of cinnamon sticks, 1-2 bay leaves, 1 cup of onion paste, 2-3 tsp of ginger garlic paste, paste of 1-2 green chilies and mix it very well until it becomes a bit dry. Once the masala is ready, add 1-2 tsp of turmeric powder and 1 tsp of red chilly and mix it well. Add a little water to the mix so that the masala comes out well. Continue to stir and add 1 cup of coconut milk to the masala. Please keep the stove simmer and continue to mix it add more water if you want more gravy. Keep it covered for sometime. Let the mix get boiled, keep it for a 2-3 minutes. "

  • Coconut milk could be made at home or you could use the ready to cook instant coconut milk available in the market.
 

Chicken Biryani

Chicken Biryani
Chicken Biryani
  • PREP TIME 15 MINS
  • COOKING TIME 10 MINS
  • SERVES 2
  • 16 pieces chicken (750 grams of chicken)
  • 1.5 cups Basmati Rice (Soaked and drained)
  • 2-3 black cardamom (Salt to taste)
  • 1 inch Cinnamon
  • 1 bay leaves
  • 2-3 Green Cardamom
  • 3-4 cloves
  • 2 tbsp ghee (Plus for drizzling)
  • 1 tbsp caraway seeds (shahi jeera)
  • 2 medium onions (sliced)
  • 1 tbsp Ginger-garlic paste
  • 1/4 teaspoon Turmeric powder
  • 2 teaspoon Red chilli powder
  • 1 teaspoon coriander powder
  • 1 tbsp biryani masala
  • 3/4 cup Yogurt
  • 1/2 cup chopped fresh coriander leaves
  • 1 cup fresh mint leaves
  • 1 cup browned onions + for garnishing (A generous pinch of saffron, soaked in warm water)
  • 5-6 Green Chillies (slit)
  • 1 inch fresh ginger (cut into juliennes )
  • 2 teaspoons rose water (Whole wheat dough (atta) to seal)

Boil sufficient water in a deep non-stick pan. Add salt, black cardamoms, cinnamon, bay leaf, green cardamoms, cloves and Daawat Biryani Basmati Rice, cover and cook till the rice is fully done. Strain and set aside"

Heat ghee in a deep non stick pan, add caraway seeds and onions, mix and sauté till onions turn golden."

Add ginger-garlic paste and mix. Add turmeric powder, red chilli powder and coriander powder, mix well and sauté for 2-3 minutes."

Add chicken pieces, salt, biryani masala, mix well and cook for 3-4 minutes. Add yogurt and mix. Add half the chopped coriander, half the mint leaves, half the browned onions and cooked rice. Spread the rice evenly."

Drizzle saffron water on top and add green chillies, ginger juliennes, remaining browned onions, remaining chopped coriander and remaining mint leaves. Drizzle some more ghee and rose water and top."

Roll the dough into a long cylinder and press onto the edges of the pan. Place the lid on top, press to seal and cook on low heat for 15-20 minutes."

Let it stand for 5 minutes. Open the lid and transfer the biryani onto a serving plate. Serve hot garnished with browned onions and mint sprig"

Cooking Tips • In order to keep the rice fluffy with each grain separate, pre-soak the rice for about an hour and drain. When ready to cook, heat a pot, add 75g ghee (clarified butter), followed by the rice. Sauté for 3-4 minutes. Add 1.5 litres of water, cover and cook till al dente. • Instead of cooking oil, use ghee as it will make the biryani tastier and flavorsome. • If cooking with meat, marinate with spices, salt and yoghurt to tenderize and to ensure the meat is well flavored. • To avoid the biryani from sticking to the bottom of the serving dish, place sliced tomatoes as the bottom layer, and then top with biryani. • When adding saffron, soak in a small quantity of hot water for about 10-15 minutes. When ready, use the strands as well as the water, which will add yellow color. • If you burn the biryani, turn off the heat immediately. Transfer the good portions into a different dish, and add dried lemon to balance out the charred flavor. • When cooking dum style, use pastry sheets to cover the clay or copper pot. It is faster than rolling out the dough yourself. • A mistake most people make when making biryani is overcook it. Turn off the heat at the right time. (This tine varies depending on whether you are cooking meat, vegetable or fish.) • Lamb will result in the most flavorsome biryani, but takes the longest to cook. For quick biryanis, use shrimp or vegetable.