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New Recipes

1 Heat a dry pan over a high heat; Stir-fry 2t cumin seeds over a low heat till fragrant; Turn off the heat; Grind 2 Add seasonings and the cumin seeds; Grind to be chaat masala.


Dum Biryani

Ingredients :

750g , 350g Basmati rice, 120ml , 5g , 2g shahi jeera, 175g , 150ml , 50ml cream, 25g
leaves, 25g , some , some salt, 1L .

SEASONINGS:
(1) 30g paste, 40g garlic paste, 10g chili .
(2) 500ml chicken stock.
(3) 40ml lemon .

Preparation :

1. Rinse chicken; Cut into 8 pieces; Blanch in boiling water for 10 seconds; Remove and rinse in running water till cool; Drain.
2. Rinse and soak rice in water for 20 minutes.
3. Peel, rinse and slice onion.
4. Rinse and chop mint leaves finely.
6. Rinse and chop coriander finely.
7. Heat a pan with ghee over a medium heat; Add most of garam masala and shahi jeera; Add the onion and stir-fry over a high heat till golden brown, and remove; Add seasoning (1); Stir-fry over a low heat till fragrant; Add the chicken and curd; Stir-fry over a low heat for 2 minutes; Add seasoning (2) and bring to the boil over a high heat; Cover the pan with a lid; Cook over a low heat for 30 minutes; Sprinkle some lemon juice over the chicken; Turn off the heat.
8. Add 1L water to a pan; Bring to the boil over a high heat; Add the rice, the remaining garam and some salt; Stir well; Cook over a low heat till the rice is medium; Turn off the heat.
9. Pre-heat an over to 180�C.
10. Arrange half of the chicken from the step 8 in a baking pan; Evenly spread half of the cream on the chicken; Sprinkle half of the onion, the mint leaves, coriander and saffron over the the chicken with the sour cream; Evenly spread half of the medium-cooked rice over; Arrange the remaining half of the chicken in the pan; Evenly spread the remaining half of the cream; Sprinkle the remaining half of the onion, the mint leaves, coriander and saffron over the the chicken with the sour cream; Evenly spread the remaining half of the medium-cooked rice over; Cover with moist cloth.
11. Put the baking pan in the oven and bake for 20 minutes. Serve hot.