Saturday, January 26, 2008

Mutton Biryani/ Mutton Dum Biryani

Mutton Biryani or Mutton Dum Biryani is a famous preparation in India, Pakistan and Bangladesh. It is also well liked in the Muslim countries of Middle-East. Mutton Biryani is a delicious dish made from Mutton (meat of lamb or goat) chunks cooked with different spices and steamed with ‘Basmati’ rice.

It was invented by one of the royal Muslim bawarchis (cook) during the late hours of Mughal reign in India. According to the history, ‘Biryani’ was invented in the Hyderabad city of Southern India. At that time, people were suffering from severe famine. Some day, one royal cook of the then ‘Nawab’ (King) had discovered a new recipe. To reduce the wastage of foodstuff, he prepared a dish with ‘Basmati’ rice, mutton, vegetables and spices- all put into a big deep bottom pan and cooked in steam. This was the ancestor of Mutton Biryani. Very soon, this unique preparation became popular all over India. Gradually, many combination of spices were invented giving different styles.

At present, two distinct styles of Biryani recipes are popular-

· Hydreabadi style, and

· Lucknowi style

The Lucknow style biryani is a bit dry preparation and Hydredabadi style is juicy one.

Difficulty level- medium

Serves for- 4 persons

Marinating time- 6-7 hours

Preparation time- 1 ½ hour

Total time- ~ 8 hours

Ingredients

Basmati rice- 500 grams

Mutton- 500 grams (Cut into medium pieces)

Onion- 400 grams, chopped

Tomato- 200 grams, chopped

Ginger paste- 2 tablespoon

Garlic paste- 2 tablespoon

Mint leaves (paste)- 2 tsp

Clove- 12 pieces

Cardamom- 12 pieces

Black cardamom- 3 Nos

Cinnamon­- 8 strips

Black pepper- 15 Nos

Bay leaves- 5 Nos

Javitri (Mace) powder- 6 grams

Jaiphal (Nutmeg) powder­- ½ tsp

Saffron- 2 grams

Cumin powder- 2 tsp

Coriander powder- 2 tsp

Red chilli powder- 2 tsp

Garam masala powder- 1 tsp (find the content in the bottom of this recipe)

Ghee (Clarified butter) - 250 grams

Dahi (Curd) - 100 grams

Rose water- 10 drops

Cashew- 10-12 Nos

Salt- to taste

The Marinating procedure

Wash the Basmati rice and keep it soaked under water for 20 minutes. Wash the mutton chunks and add the curd, ginger paste and garlic paste, 1 tsp salt and ½ tsp red chilli powder. Mix thoroughly. Keep it under refrigeration for 6-7 hours.

The Procedure

· Boil the mutton until it becomes half done. Keep the stock aside.

· Heat the 50 grams of ghee in a pan. Add half of the amount of cardamom, cinnamon, clove, bay leaves and black pepper. Stir fry until the spices become golden brown. Add 750 ml of water and 2 tsp salt into it. Add the soaked Basmati rice into it when the water turn to boil. Cook the rice till it is half done.

· Heat 100 grams ghee in a pan. Add the rest of the of cardamom, cinnamon, clove, bay leaves and black pepper. Stir fry till it becomes light golden in color. Transfer the chopped onion and stir for 5-7 minutes in low heat or till the onion becomes golden in color.

· Add the chopped tomato and stir fry for 2 minutes.

· Transfer the marinated and boiled mutton chunks.

· Add the garlic paste, ginger paste, cumin powder, coriander powder; rest of the red chilli powder, garam masala powder and mint leaves paste. Sauté for 15 minutes in low heat.

· Add a little amount of water if necessary. Cover the pan.

· Cook until the mutton becomes ¾ done.

· Soak the saffron with 20 ml of hot milk.

· Now, take a ‘Handi’ (deep bottom pan with round neck and opening with a lid). Brush ‘ghee’ all through the inner surface.

· Transfer half the amount of cooked ‘Basmati’ rice to the ‘Handi’. Spread some cashew, fried onion, 2 tsp ghee, javitri, jaiphal, and half the amount of rose water over the rice.

· Transfer all the mutton chunks with the spices over it.

· Add rest of the ‘Basmati’ rice over it. Spread the rest of the cashew, javitri, jaiphal, fried onion, 2 tsp ghee, saffron and rose-water over it.

· Transfer 500 ml of the mutton stock to the ‘Handi’.

· Cover the ‘Handi’ properly, so that steam can not escape from inside.

· Keep the ‘Handi’ inside the oven for 20-25 minutes under 250˚ C.

· Your ‘Mutton Biryani’ is ready. Serve hot.

Note

· ‘Garam masala’ contains three ingredients- equal amounts of clove, cardamom and cinnamon.

You can try ‘Chicken Biryani’ if you like chicken. Get the recipe of ‘Chicken Biryani’ here.

Tip

· You can make layers of rice, spices, mutton then again rice and so on, if you are dealing with greater amount of ingredients.

· Mutton biryani’ best goes with ‘Mutton Rezala’.

Friday, January 25, 2008

Chicken Biryani

Chicken Biryani is a ‘Mughlai’ dish. It is a mouth-watering preparation made from chicken chunks mixed with spices and steamed with ‘Basmati’ rice.

It was invented by the Muslim bawarchis (cook) during the late hours Mughal reign in India. It is said that ‘Biryani’ was invented in the Hyderabad city of South India. At that time, India was under attack of severe famine. Some day, one royal cook of the then ‘Nawab’ (King) had come up with an idea. To avoid wastage of foodstuff, he made a dish with rice, mutton, vegetables and spices- all put into a big deep bottom pan and cooked in steam. This was the precursor of Chicken Biryani. In no time, this unique dish became popular throughout the India. Later, numerous combinations of spices were invented giving different styles.

At present, two distinct styles of Biryani recipes are popular-

· Hydreabadi style

· Lucknowi style

The first one is juicy and the Lucknow style biryani is a bit dry preparation.

Difficulty level- medium

Serves for- 4 persons

Marinating time- 5-6 hours

Preparation time- 1 hour

Total time- ~7 hours

Ingredients

Basmati rice- 500 grams

Chicken- 500 grams (Cut into medium pieces)

Onion- 400 grams, chopped

Tomato- 200 grams, chopped

Ginger paste- 2 tablespoon

Garlic paste- 2 tablespoon

Clove- 12 pieces

Cardamom- 12 pieces

Black cardamom- 3 Nos

Cinnamon­- 8 strips

Black pepper- 15 Nos

Bay leaves- 5 Nos

Javitri (Mace) powder- 6 grams

Jaiphal (Nutmeg) powder­- ½ tsp

Saffron- 2 grams

Cumin powder- 2 tsp

Coriander powder- 2 tsp

Red chilli powder- 2 tsp

Garam masala powder- 1 tsp (find the content in the bottom of this recipe)

Ghee (Clarified butter) - 250 grams

Dahi (Curd) - 100 grams

Rose water- 10 drops

Cashew- 10-12 Nos

Salt- to taste

The Marinating procedure

Wash the Basmati rice and keep it soaked under water for 20 minutes. Wash the chicken chunks and add the curd, ginger paste and garlic paste, 1 tsp salt and ½ tsp red chilli powder. Mix thoroughly. Keep it under refrigeration for 5-6 hours.

The Procedure

· Heat the 50 grams of ghee in a pan. Add half of the amount of cardamom, cinnamon, clove, bay leaves and black pepper. Stir fry until the spices become golden brown. Add 750 ml of water and 2 tsp salt into it. Add the soaked Basmati rice into it when the water turn to boil. Cook the rice till it is half done.

· Heat 100 grams ghee in a pan. Ad the rest of the of cardamom, cinnamon, clove, bay leaves and black pepper. Stir fry till it becomes light golden in color. Transfer the chopped onion and stir for 5-7 minutes in low heat or till the onion becomes golden in color.

· Add the chopped tomato and stir fry for 2 minutes.

· Transfer the marinated chicken chunks.

· Add the garlic paste, ginger paste, cumin powder, coriander powder, rest of the red chilli powder, garam masala powder. Sauté for 15 minutes in low heat.

· Add a little amount of water if necessary. Cover the pan.

· Cook until the chicken becomes ¾ done.

· Soak the saffron with 20 ml of hot milk.

· Now, take a ‘Handi’ (deep bottom pan with round neck and opening with a lid). Brush ‘ghee’ all through the inner surface.

· Transfer half the amount of cooked ‘Basmati’ rice to the ‘Handi’. Spread some cashew, fried onion, 2 tsp ghee, javitri, jaiphal, and half the amount of rose water over the rice.

· Transfer all the chicken chunks with the spices over it.

· Add rest of the ‘Basmati’ rice over it. Spread the rest of the cashew, javitri, jaiphal, fried onion, 2 tsp ghee, saffron and rose-water over it.

· Cover the ‘Handi’ properly, so that steam can not escape from inside.

· Keep the ‘Handi’ inside the oven for 10-15 minutes under 250˚ C.

· Your ‘Chicken Biryani’ is ready. Serve hot.

Note

· ‘Garam masala’ contains three ingredients- equal amounts of clove, cardamom and cinnamon.

You can try ‘Mutton Biryani’ if you like mutton. Get the recipe of ‘Mutton Biryani’ here.

Tip

· Alternatively, you can boil the chicken until it becomes half done. Keep the stock aside. While transferring the ‘Basmati’ rice to the ‘Handi’, add some chicken stock to it. Rest of the procedure is same.

· Chicken Biryani’ best goes with ‘Mutton Rezala’.

Wednesday, January 23, 2008

SUKTO

It is a traditional Bengali recipe and most popular in the Bangladesh and West Bengal district in India. SUKTO is sweet-bitter in taste, but I am sure if you try for a single time, you will surely love it.

Best goes with steamed rice. Conventionally, SUKTO is taken at the start of the main meal. The vegetables used to prepare this dish are available all through the year. So, you can eat this customary Indian- Bengali recipe any time you want.

Difficulty level- easy

Time taken- 30 minutes

Serves- 4 persons

Ingredients

Potato – 1 medium sized (cut into medium sized pieces)

Sweet potato (Ipomoea batatas) - 1 medium sized (cut into medium sized pieces)

Drumstick- 3 Nos. (Cut into medium sized pieces)

Bitter gourd/Bitter melon- 2 Nos. (Cut into medium sized pieces)

Parwal (Pointed gourd) - 3 Nos. (Cut into medium sized pieces)

Brinjal/ Eggplant- 1 No (cut into medium sized pieces)

Green banana- 1 (cut into medium sized pieces)

Pumpkin- 150 grams (cut into medium sized pieces)

Green papaya- 150 grams (cut into medium sized pieces)

Radish- 1 (cut into medium sized pieces)

Milk- 150 ml

Badi (Bari) - 10-12 Nos. (It is a sundried small cake made from urad dal batter)

Mustard oil- 150 ml

Ginger paste- 1 tablespoon

Mustard paste- 1 tablespoon

Ghee (Clarified butter) - 2 tablespoon

Panch Phoron (see below) - ½ tsp

Mustard seeds- ½ tsp

Sugar- 2 tsp

Jeera (Cumin) paste- 2 tsp

Dried red chilli- 3 Nos

Salt- to taste

The procedure

· Grind the ‘Panch phoron’ after dry heating over a pan.

· Heat mustard oil in a pan. Fry all the vegetables till half done. Keep them aside.

· Again heat 50 ml oil. Add the mustard seeds and the dried red chillies to it. Sauté for a minute.

· Add the ginger paste. Stir fry for 3 minutes.

· Transfer all the fried vegetables and stir fry for 5-7 minutes. Then mix the content well adding 150 ml of hot water and salt.

· Add the ‘badi (bari) pieces. Do not stir.

· Now, it’s the time to add the milk, sugar, ghee and mustard paste. Mix well.

· Cover the pan with a lid and cook for 10 minutes in low heat.

· Remove from the flame.

· Sprinkle the ‘Panch phoron’ powder over the dish. Your SUKTO is ready.

· Serve hot with steamed rice.

Tips

· ‘Panch foron’ is a combination of spices used primarily by the Bengalis and it contains five types of condiments; these are equal amount of cumin seeds, fennel, black cumin seed (Bunium persicum), radhuni (wild celery) and a little less amount of fenugreek seeds.

· To make a mustard paste, you may add 1-2 green chillies. It will help to remove the bitterness.

· Cut all the vegetables in 1 ½ inches long to make ideal SUKTO.

Monday, January 21, 2008

Mutton Rezala

This is a Mughlai preparation. Best goes with Biryani.

Difficulty level- Medium

Marinating time- 1-2 hours

Preparation time- 90 minutes

Total time- 3 hours

Ingredients: -

Mutton (Meat of lamb or goat) - 1 kilogram

Onion paste- 100 grams

Garlic paste- 2 tsp

Ginger paste- 2 ½ tsp

Clove- 5-6

Cinnamon- 6-8 pc

Black Cardamom- 2-3 pieces

Cardamom-6-8 pieces

Bay leaves- 5-6 pieces

Curd (Yogurt) - 250 grams

Whole Milk- 250 ml

Raisins- 10-12 pieces

Cashew nut- 10-12 pieces, make a thick paste

Sugar-1tsp

Black pepper- 3 grinded

Ghee (Clarified butter) – 3 tablespoon

Mace- 2/3 tsp

Saffron- 1pinch

Red Chilli (Whole) - 5 pieces

Keora (Saffron) water- 1 tsp (optional)

Salt- to taste

The marinating procedure: -

In a large bowl, blend the mutton, curd, half of the onion paste, garlic paste, ginger paste, cashew paste, and both the varieties of cardamoms, mace powder, sugar and salt. Keep it in the refrigerator for 1-2 hours.

The procedure: -

In a pan, heat ghee. Then add the red chillies and the bay leaves. After a little frying, add the rest of the onion paste. When the paste becomes light brown, add the garlic and ginger paste. Fry it for 3 minutes.

Add the mutton pieces into the pan. Mix thoroughly with the fried spices. Cover the lid tightly. Cook for 15 minutes in low heat. Stir the mixture in every 5 minutes to ensure against the charring of the mutton or the spices.

Heat the milk in another pan. Reduce the quantity to 150 ml. Add the rest of the cashew paste and the raisins to it. Mix thoroughly. Again cover the lid for another 30 minutes.

Take the saffron in a cup. Add 1 tablespoon of warm milk in it.

When the mutton becomes tender remove it from the flame. Add saffron and the Keora water. Cover it again.

Serve hot.

Tip: -

Although Mutton Rezala best goes with Biryani, you can take it with Naan and Dhania (Coriander) chutney.

Sunday, January 20, 2008

Mutton Rogan Josh

Mutton Rogan Josh is a popular ‘Mughlai’ dish in all over India, although this recipe is a delicacy in the Kashmir region. It is also well liked among the Muslim population in the world.

Difficulty level- Medium

Total preparation time- 60 minutes

Ingredients

Mutton- 1 Kilogram

Onion- 3 standard sized, finely chopped

Garlic paste- 2 tsp

Ginger paste- 2 tsp

Cumin paste- 2 tsp

Coriander paste- 2 tsp

Coriander leaves- 3 tablespoon

Kashmiri Red Chillies- 6 pcs, seeds removed

Red tomatoes- 4 medium sized, finely chopped

Clove- 10 pcs

Black cardamom­- 1 piece

Cardamom- 10 pcs

Black pepper- 1 tsp

Nutmeg- ¼ tsp

Turmeric powder- ½ tsp

Khus Khus (Posto/ Poppy seeds) - 1 ½ tsp

Mace­- 4 blades

Dahi (Curd) - 200 ml

Ghee (Clarified butter) – 200 ml

Coconut powder- 2 tablespoon

Almonds – 10 pieces, blanched

Salt- to taste

The procedure

· Cut the mutton into big pieces and wash properly, keep it aside.

· Make a paste by mixing the onion paste and the coconut powder.

· Heat ghee in a Degchi (deep bottom pan with a lid that can be properly fitted). Add the onion- coconut paste, stir fry for 5 minutes. Then add the rest of the spices and mix thoroughly. Stir fry for 15 minutes in low flame.

· Put the tomatoes and fry again for 3 minutes.

· Add the dahi and continue frying till the ghee separates from the spices.

· Then transfer all the mutton pieces to the pan. Add salt to taste. Mix thoroughly. Cover the lid for 5 minutes. Then open the lid and stir again as to ensure that no part of the content is getting burned. Cook for 30 minutes.

· Add 175 ml of hot water. Cook for another 10 minutes or till the mutton pieces become tender.

The garnishing

Garnish the ‘Mutton Rogan Josh’ with ring onion pieces and chopped coriander leaves.

Tips

· The key to better cooking is the stir frying the mutton pieces with spices in low heat. So be patient and cook till the mutton pieces become semi tender.

· Serve with hot Paranthas or Kulchha or Nun.

Thursday, January 17, 2008

Paneer Dilbahar

Paneer Dilbahar is a Paneer (Soft cheese) dish and it is vegetarian.

Difficulty level- easy

Total time- 20 minutes

Ingredients: -

Paneer- 500 grams

Cashew nut paste- 200 grams

Ginger paste- 75 grams

Garlic paste- 75 grams

Sá marich (White pepper) powder- 2 tsp

Sá jeera (White cumin) - 1 tsp

Cardamom powder- 1 tsp

Jaitri/ Javitri (Mace) Powder - ½ tsp

Tomato (cut into small pieces) - 1

Capsicum (cut into small pieces) - 1

Onion (cut into small pieces) – 1

Doi/ Dahi (Curd) – 100 grams

Cinnamon, Cardamom, Clove- 3 each

Green chilli- 4 pieces

Sunflower oil/ Soya bean oil (White oil) - 200 ml

Fresh cream – 100 ml

The process: -

Cut the Paneer into small square pieces. Heat 90 ml of oil in a frying pan. Deep fry Paneer pieces until they are light brown. Keep it aside.

Boil ¾ part the the onion and make a paste from it. Heat the 100 ml oil again and add the cinnamon, cardamom and clove. Fry for 1 minute. Then add onion paste, ginger and garlic paste. Fry for 3 minutes. Sá marich (White pepper) powder, Cardamom powder, Jaitri/ Javitri (Mace) Powder and green chillies are to be added thereafter. Stir fry for 5 minutes.

Then add doi/ dahi (curd). It has to be added evenly. Cover the pan for 10 minutes. Then add the cashew paste.

Heat 10 ml oil in a separate pan. Add Sá jeera (White cumin) and sir for 1 minute. Fry the tomato and capsicum pieces. Transfer the previous content from the 1st frying pan into it. Add the fried paneer pieces. Sauté for 3 minutes. Remove the pan from the flame.

The garnishing: -

Garnish with the fresh cream and serve hot.

Tips: -

Best goes with hot parantha, kulchha and naan.

Saturday, January 12, 2008

Doi Ilish/ Dahi Hilsa

It’s a traditional Bengali preparation. Ilish Machh (Hilsa,Tenualosa ilisa; to know more about Ilish, click here) is cooked with Doi (Dahi/curd) and other spices. Conventionally it is prepared in Mustard oil.

Difficulty level- easy

Marinating time- 10 minutes

Cooking time- 15 minutes

Total time- 25 minutes

Ingredients-

Ilish machh (Hilsa fish) - 500 grams

Doi- 200 grams

Mustard oil- 150 grams

Ginger paste- 1 tsp

Turmeric powder- 2 tsp

Mustard seeds- ½ tsp

Green chilli- 8 pieces

Salt- to taste

Marinating process-

Wash the Ilish fish pieces. Mix turmeric powder and salt thoroughly and keep it aside for 10 minutes.

The process-

Grind the mustard seeds with a pinch of salt and a green chilli with some water to make a thick paste. Heat oil in a frying pan for 2 minutes. Add rest of the green chillies in it after slicing vertically. Then add the ginger paste to the oil and stir fry for 2 minutes. Make a thick paste of the turmeric powder with little amount of warm water. Then add to the pan while stirring continuously. Add 250 ml of warm water and salt to taste. When the curry will start to boil, add the Ilish fish pieces in it. Prepare a mixture of the doi (dahi/curd), ½ tsp turmeric powder and mustard paste. Add this mixture to the pan when the fish pieces become tender. Be careful that the mixture should be added evenly.

When the curry starts boiling again, remove it from the flame.

The garnishing-

Add 2 tsp mustard oil and 3 uncut green chillies and cover the pan with a lid.

Tips-

Traditionally this preparation is done with the raw Ilish fish pieces. But if you don’t like the smell, fry the pieces lightly in low heat.

The mustard seeds should be finely grinded along with the green chillies and salt to avoid bitterness.